(A scheduled post from the Chica currently on a month-long luncheon in Japan)
Date of Visit: February 18 2013
I booked Liberty Private Works (LPW) a month before I arrived Hong Kong. Booking was super-easy as it’s all done via online booking and the restaurant will email you with confirmation, followed up by 2 more phone confirmations – the week before and on the day. Getting a seating on your prefered date is a different matter. I did a Google search and found that this is the Top Restaurant in Hong Kong. The seats are very coverted since the establishment is operated in the ‘private kitchen style’, i.e. limited seating of around 26 persons per night organised in 2 seatings – 7:30pm and 8:30pm.
The menu is a set degustation menu costing $HK800+10%. Wine pairing will set you back further for HK$680+10%. We opted for a bottle of Spanish red instead. The wine list is very well curated with New World wines as well as the Old Worlds, I would suggest you to peruse the wine list online before you go for dinner – if you prefer reds, choose a lighter style wines (my 2-cents)
Chefs at work…Plating up with precision… and utmost concentration
Munching on the lavash with guacalmole dips while waiting for the 8:30pm start
Lavash with Guacamole
The highly prized truffle in the glass cake-stand
AMUSE BOUCHE: Octopus terrine, balsamic (black dots) & pepper (red dots) reductions, cute circular cabbage leaf, cheese croquette, triangular pepper. Very delectable…
Amuse Bouche of Octpus Terrine
ONE (Seafood): The chef suggested that we start from the left with the frozen grape and finish on the right. The espelette gave a spicy kick that lingers. After eating the last frozen grapes, I can really feel the espelette kicking in, warming my belly
Tuna, Sea urchin, Espelette, Rice
Close up of the sea urchin and tuna. Can you see the caviar and gold leaf? The puff rice was very crunchy and tasted slightly vanillin… some childhood memories perhaps – munching on puff-rice crackers, anyone?
TWO (Seafood): This course came on a very hot stone-slate plate. Because I’m allegic to shellfish, I got 2 pieces of the pumpkin ravioli instead of the lobster. (The lobster was apparently quite chewy and tough). The foam is coconut reduction. There was a suprise in store – I found a piece of seaweed under all the trappings. I love the green endame and yellow sago beads
Lobster, Chorizo, Pumpkin, Coconut
THREE (Seafood): What beautiful presentation! Ponzu jelly in cubes, dots of yogurt, fennel, tiny nectarine bits, sous vide salmon and sweet oyster
Salmon, Oyster, Nectarine, Fennel Yogurt
Mine – but without the oyster
FOUR: This is a rather difficult dish to make, since the egg is poached inside the ravioli. Boy-O-Boy, delicious! I stuck the warm baguette to break the egg and wipe down the plate to soak up all the yolk and sauces – let’s spare the dishwasher boy the trouble, I say…
Egg, Truffle, Parmesan, Caviar
Spear the egg with the baguette
FIVE: The foam is from the essense of ham and fowl. There’s chargrilled brussel sprout leaves, daikon, thick ‘vegemitey’ truffles sauce
Guinea Hen, Winter Black Truffle, Iberico Ham, Pear
Pulled fowl under the ham
What’s under the Ham?
SIX: This is a fun dish. It kind of reminds me of my breakfast muesli with coco nibs. Venison is cooked in 2 ways: Venison steak cooked medium-rare and venison sausage. There’s a mint inside the sausage – another suprise? Cute! The pickled onion compliments the cherries, one whets the appetite, the other sweetens it.
Venison, Cherry, Cocoa, Muesli
SEVEN (Dessert): THIS IS THE HIGHLIGHT!!
Each dessert plate is done very artistically and not one looked the same!
Korean Strawberry, Tomato, Mascarpone, Rosemary
Tomato with a suprise stuffing inside (not telling) and basil seeds
Ice-cream, mochi with condensed milk filling
The final product – crackling of liquid nitrogen
EIGHT: Taking the Cantonese spin with fried milk – and healthful bee pollen and honey to soothe the body… interesting. The fried milk was very ceamy and milky which I absolutely loved
Fried Milk, Saffron, Manuka Honey, Bee Pollen
PETIT FOURS: The clock is striking midnight and I have to catch the last MTR back to the dark-side… All-in-all, a very fun, interesting and tasty experience. Yes, I will be back! Most defo!
Petit Fours: Mini Madelaines