Liberty Private Works (Closed)

大食會初組成，XO仔就襯各會員o既冒險精神仍然高企時，揀選咗一家出名「好睇」o既新派西餐廳「Liberty Private Works」，一同體驗吓年青一代o既廚藝概念及創作。餐店只接受網上訂座，食客必先提供信用卡資料作留位之用。餐單雖然冇得揀，但訂座時可列出所有食物敏感項目，廚師會於用餐當日因應而作出調整 。「Liberty Private Works」位於中環士丹利街一幢高樓內，只有一部升降機能直達餐廳，但大廈大堂及升降機內均無指示牌，小肥及友人都要撞過板，再向保安叔叔查問先知 ，真係好private囉！步進樓底極高o既餐室，即可望到店中央o既開放式廚房被紅色o既高櫈圍繞住，通爽開揚。置身於26樓，除咗可欣賞到窗外少少o既夜景之外，窗邊亦擺放有蠟燭，氣氛輕鬆，情調洋溢 。高櫈睇就幾好睇，不過好吊腳，唔多舒服，而且難上難落 ，好在細心友善o既帶位姐姐自動上前幫忙扶實，大家先冇咁狼狽。唔知係誠意問題，定係服務態度馬虎呢，餐桌上o既餐單屬早一個晚上，當XO仔好奇並有禮地向面前位廚師哥哥問及是否印刷或擺放有誤時，佢居然好不耐煩地話其實兩日o既菜單係一模一樣，只係日期唔同，唔洗咁執著

Located on the 26th floor, the open kitchen offers a relaxing and cosy environment for diners to enjoy their meal. It also provides a lovely outlook of the skyline of Central.  A fixed degustation menu is offered, with ingredients varying depending on the seasonal ingredients and Chef Vicky Cheng's innovation and inspiration.  Highlights of the food: Tuna, Sea urchin, Espelette, RiceThe first course is a signature dish by Liberty Private Works. Beautifully arranged, the tuna tartare and crispy r

  LPW is one of my favourite restaurants in Hong Kong. I think this actually might be my fifth visit! I still remember my first visit at its much smaller cash-only location on Wellington Street. The current Stanley Street location is dimly lit and boosts floor-length windows that show a great view of Central at night. The restaurant is one massive chef’s table that sits around 26 guests intimately. Throughout the 8-course meal you have a front row seat to watch Executive Chef Vicky Cheng and his

Liberty Private Works offers a unique and cozy dining experience with only 26 seats around a U-shaped bar which offers front row seats into the actions of the open kitchen with the staff preparing everything right in front of you. Located on the 26/F, the restaurant provides limited views of buildings in Central through its floor-to-ceiling glass panes but it's okay - you'll be too busy gawking at the kitchen anyways. Reservation was pretty painless as it is done online and I was able to get a s

續上。。繼而是肉類菜式，首道輕身，次道有份量。Duck, Lychee, Cucumber, Chanterelle輕身的是此道鴨子菜式，如照片所見，一片來自英國的鴨肉在碟邊，旁邊是一幅立體圖案，青瓜、春卷、香草葉皆是站立式擺設，平放的有荔枝及法國菇（chanterelle)一只，碟上於它們的站立位置用醬汁畫上直紋作區別，對面的一區是像粗身黑白胡椒粒的香料脆米，聽大廚說甚麼＂ke－wah＂，弄不清是何物。主廚介紹完菜式後，就在我們面前加上紅色的醬汁，完成此圖畫，拼圖十分有心思。鴨肉呈微粉紅色，剛熟，肉質幼嫩無羶味，紅色醬汁甜甜地，可能是荔枝汁，配合得宜，可隨意加上些脆米般的香料同吃，味道並不特出，依然不知是甚麼香草！立體區的春卷外皮酥脆，餡料是鴨肉，放了良久，咀嚼依然＂嗦嗦＂聲！其他材料原味，荔枝甜，香草葉香。總括來説，有趣！已有六分飽的狀態下，見廚子們又忙於準備下一道菜，十多份石板整齊排列，好奇亦期望，原來中央放了紅莓似的菓子一粒，頂上灑上白色物體數小片。見廚師門眼明手快，一下子便把十多份食品分配在眾客人面前。原來是一只水楊梅，特別之處是預先以日本清酒浸泡過，且加了薰衣草及鹽，放在石

聞名已久，口碑不俗，上星期網上訂位，隨便選了非假日的今天。晚膳於Liberty Private Works，不其然有種置身於紐約之感！可能是小店屹立於高廈林立之處，有大都會的觀景；亦或是U型吧枱設計，開放式廚房，廚師們皆是年青標誌的華人小伙子，有強烈nouvelle cuisine之型格；還是全程英語介紹菜式、客人皆是雙雙對對，青年才俊衣著之原因？！ 位於金融中心區商廈頂層，走新派料理路綫的LBW，已於原址開業三年，由年輕廚師Vicky Cheng主理，據說天天爆場，想必自有一番本領。餐廳面積不大，是晚26位客人坐滿U型吧桌，數位廚師就在中央忙碌，客人皆可從不同角度欣賞烹調過程，面對落地玻璃大窗的亦可同時欣賞夜景。LBW 只提供tasting menu，$900/位，酒水茶另計，加$680 有wine pairing。首先送到的並非平凡的bread basket，而是Grissini Breadsticks 配以自製 yogurt sauce，長桶盛載着的長麵包條薄而香脆，且帶有鹹香；自家調製的白色乳酪醬放於方形罐頭盒子內，但當然並非罐頭貨式，醬內有饀料anchovy，mushroo

聽聞一些時間，周末日子實在難訂。所以周四就進發。晚上中環夜景自是不错。吧台式設計，開放式。厨師就在你面前獻藝，特別感覺良好。九道菜嘆左三個小時。好满意，看到厨師都很用心。特別一提的菜式是：海膽-·-新鮮好味，先吃左邊冰凍嘅提子，口中温度合適再食主食，之後吃右邊的釀提子龍眼。一個字:講究。Signiture dish topped with 魚子酱，先用匙羹将蛋稍壓平，蛋黄稍流出與汁液溶合。正。朋友平常不吃魚及魚相關的一切包括魚子醬，怕腥，此次卻例外。味道配合得出色。有些菜式也溶有少少中式或東南亞的twist.例如将thai aspargus做成cream餅状.底下配alaska蟹肉，在cream餅上如畫油畫般雕花堆砌，剛好就在我們面前做這道菜，實在花心思時間呵!雖然我覺得可以不用那麼雕琢但也很佩服他们，更何况又好好味呢？又譬如多寶魚的汁，厨師應該用了鮑魚汁或者用加有蠔油的自製汁，這些都混入}其創作元素。牛肉慢煮48小時。第一眼看來有點乾，切下去有些微硬，但食下又不覺得乾，反而啱喏好。奇怪。鴨煎得也很出色。 甜品居然都有三款。第一個也揉合了泰式。有芒果捲糯米。又有分子料理的影子

呢度係位於中環鬧市區嘅私房菜餐廳採用全開放式設計所有嘅食客都係圍住一個Bar枱中央就係廚房所以可以一邊食野一邊睇住廚師煮野食餐廳只接受訂位無Walk-in我哋自己帶咗支89年Mouton所以冇係餐廳叫酒開瓶費$350同一般私房菜一樣食客都係冇得揀食乜嘢全部都係由廚師安排今晚一共有十道菜第一道菜：Oyster, Snap Pea, Yuzu, Yogurt生蠔係來自南非裏面有個辣辣地嘅醬汁作為第一味開胃菜係個好唔錯嘅選擇但如果辣度減低少少食到生蠔的鮮味會更好有樣嘢要稱讚嘅係廚師知道食客要用手去揸住個蠔殻所以特地俾左用Test Tube裝成既水俾食客倒落個Napkin度造成濕紙巾抹手第二道菜：Tuna, Sea Urchin, Espelette, Rice呢味係餐廳既Signature Dish呢度菜賣相非常之靚碟上左面有粒結左冰既提子提子浸左Chardonnay白酒食落去凍凍地苦苦地幾得意中間有呑拿魚他他伴以新鮮海膽海膽非常之新鮮呢個裏面都係配左小小辣辣地嘅汁連埋碟上邊嘅米通粒一齊咬食落去好有層次好好味最後用右邊既紅毛丹作呢道菜既收尾Very Nice第三道菜:Blue Lobster

小時候，渴望長大，喜歡高跟鞋，穿上一身充滿女人味的高貴服飾，化上一個美麗的妝容，走路時像行貓步一樣；但長大後，希望可以變成一隻吸血鬼，因為變成吸血鬼後，身形和外貌不會有甚麼變化，可以永遠年輕；說說笑而已，我可不想變成吸血鬼孤獨一生，不過不想變老是真的。生日，一年只有一次，上年的生日去了旅行，今年的生日沒打算旅行，只好在香港找一間餐廳吃。我不敢說我嚐過香港所有的餐廳，但性格可惡的我，不是太多的餐廳會感興趣，想來想去，選來選去，到最後，選了Liberty Private Works。雖然沒有海邊的美景，亦沒有園林美景，但對我來說，中環的美景已經很不錯。先來一款welcome food，當中有mussels，而那醬汁用來沾麵包條也不錯喔。Oyster, Snap Pea, Yuzu, Yogurt來自南非的蠔，呈半生熟的狀態，很新鮮，味道濃郁，帶點creamy和辣，而那homemade yogurt微酸，份外開胃；而頂層黑色的泡泡是由墨魚汁和蠔汁做成的，墨魚味和蠔味很分明，這個則是napkin，用前先把test tube的水倒入，napkin便會由乾變濕，體積亦加大兩倍多。Tuna, Sea

一直都有聽聞過這家餐廳的大名, 於是決定在好朋友B仔的生日大日子, 前往一試。用餐前需於最早一個月前上它的網站訂位, 由於不想錯過這日子, 於是在一個月前的第一天便上網登記, 上面的表格可以把自己的要求也寫上(如食物過敏), 十分貼心。過了數天便收到了店家的電郵要求先提供信用卡的copy以確認座位。由於工作關係, 我們訂了8:30的時段。準時上到去, 第一眼看到的就是店中的大玻璃窗, 外面的中環夜境加上店內的燈光, 顯得十分浪漫。一開始負責我們這邊的侍應姐姐先拿出濕手巾讓我們擦擦手, 先把lemongrass的液體例進壓縮了的毛巾內, 毛巾就會慢慢變大, 十分可愛。侍應姐姐再為我們介紹了一下今天的餐單, 把一張小的留給了我們, 上面還有印著happy birthday, 令我們都驚喜萬分。先上amuse bouche Oyster by Angelica. 在生蠔上放上芒果, 三文魚籽和三文魚皮的脆脆, 令吃下去時的口感更特別。每次上菜之前, 大廚都會為我們介紹一次和指導我們應該怎樣食才是最好。再來的就是它們的signature dish - tuna, sea urchin, esp

Environment & Service (6/10)The restaurant is a U-shaped bar tables, where the chefs prepare the food in the middle. The seats therefore are not very comfortable, but it creates an interesting environment where you can watch the chefs prepare your food.Dishes are prepared on a batch basis (a batch for each round of customers, 2-3 rounds a night), so if you arrive at different times from other customers you might have to wait longer or shorter for your dishes as you get grouped into a “round” of

 My past dining experiences at most hard to reserve resturants in HK often turned out to be mediocre at best. What added to my skepticism was that Daniel in NYC (where Chef Vicky used to work) was probably one of the most uninspiring michelin 3* meals I've had to date. I was therefore pleasantly surprised when the very hard to reserve Liberty Private turned out to be one of the best non-japanese dining experiences I've had in Hong Kong. Although you could argue there are plenty of Japanese eleme