What makes it special: There's a quiet restraint about this modern European restaurant, hidden away from the clamour of Hong Kong. The menu is concise and the dining room elegant, while chef Shane Osborn's 'refined dining' approach showcases superb global ingredients in deceptively simple dishes.
On the menu: Seasonal dishes are constructed from ingredients imported from Japan, the UK and France. Start with raw hokkaido scallop with pickled turnip and hazelnut and truffle dressing, followed by wagyu sirloin, anchored by smoked mash and walnut pesto. Finish with a zingy yuzu and lemon posset.
The space: The dining room has an understated chic thanks to oak flooring, crisp white table cloths and walls lined with contemporary art. Alternatively, perch at the chef's counter with a prime view of the open kitchen or head to the pretty terrace, flanked by tropical plants.
The chef: Shane Osborn made his name at Pied à Terre in London, where he became the first Australian chef to attain two Michelin star status. More recently he headed up Alan Yau’s Hong Kong restaurant St Betty, before opening Arcane in 2014.
Did you know? Osborn grows 30 different varieties of herbs, fruits and vegetables on the terrace that are all used in the kitchen.
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