Liberty Private Works (Closed)

第一次吃這間餐廳,朋友說很難BOOK位. 去到餐廳大概只有20個位到,用餐時間大概要3個鐘,如果想試可以BOOK夜D,會較易有位.餐廳呈U字形,較不適合大班朋友,因為很難談天. 同情侶來也不見得很浪漫,因為和鄰座相隔非常近,是一個挨著一個.食物方面,本人覺得一般.不會令人覺得難忘,反而很容易就忘記了剛剛難道菜是什麼味道的.有些菜式會讓人覺得怪怪的.  

Liberty Private Works is definitely a dinner that you have to try at least once in a lifetime. It is a dinning experience with delicious food, good paring wine, excellent service with brilliant night view of Hong Kong. Liberty Private Works offers Prix Fixe menu with 8 courses, priced at HKD$ 890 and definitely worth every single penny. The setup of Liberty Private Works is simple and direct with an open kitchen and bar seating. Chefs are experienced and each is assigned to a specific work role

＜續上＞ 6. Pigeon, Smoked Eel, Peas, Morels另一道賣相精美的菜色。紅色的鴿肉應該是用了慢煮的技巧，非常腍而不失口感，鴿味特出。下面是 Smoked Eel，有點腥，味道不過不失。上面是綠和白色的露荀，配上 Morels (羊肚菌)的濃香菌味，令味道有更深層次和豐富。左下方的是吉列鵝肝，上面插上一條骨，則有點無菱兩可。 7. Lamb, Garlic, Radicchio, Black Berry這道菜分開左右兩邊，是用了長時間做 presentation 的菜式之一。左邊的羊肉大約七成熟，吃不到羶味，肉質軟腍。雖只有一小片，但也吃到師傅的功架。Black Berry 帶點清甜，加上奶油蒜蓉醬整體十分夾。右邊的底部是紫椰菜蓉，味道很苦；中間是茄子，上面放上很薄的茄子片，盡顯刀工。兩邊的味道其實不很配合，還是喜歡肉多一點。 8. Banana, Blueberry, Mascarpone, Peanut Butter這應該是全晚的高潮。師傅首先用 liquid nitrogen 把 strawberry paste 急速冷凍再打碎，光是看整作過程便值回票

一直都想試這一間餐廳，因為食物的賣相太美，美得像藝術品一樣。大約一個月前，終於 Book 到了 7:30pm 的位。但後來可能因為怕做不來的關係，餐廳方面再電問過我們後，改了做 8:30pm。雖然有點晚，但因為實在很想去和難預約的關係，所以也應承。最後晚飯吃了足足 3 小時至 11:30pm。所以要預約的話，最好可以選擇早一點的時間。在中環附近沒有甚麼地方逛，於是 8:00pm 便上去等。侍應也讓我們一邊坐一邊等，半小時後師傅才給我開始上菜。食物訂枱時，他們會問每一位客人有甚麼不吃，在製作過程中便不會用到不喜歡吃的食材。雖然看不到師傅煮食物的過程，但可以看到每一道菜上碟和做 presentation的技巧，賞心悅目。因為用了很多時間去做 presentation，所以碟子全都是熱得灼手，目的是為了保存食物的溫度，很體貼。另外，每一道菜上碟前，師傅都會對食材作詳細的描術，值得一讚。 Appetizer 是一些薄脆，再配上牛油果醬。薄脆做得香脆，醬汁有淡淡的牛油果味加上少許辣味，很醒胃，用來作 Appetizer 不錯。 很有趣的 Napkin。試管裝著的是 Lemongrass & Gi

feb 20, 13..........2人來dinner (@hk$800)...........叫咗 :1) bread bucket (免費)-佢嘅麵包唔喺平時餐廳serve嘅麵包,而喺似薄脆/pizza crust之間嘅混合體-脆身,但唔喺好熱氣嘅脆-唔暖熱,附上avocado base嘅醬-雖然唔熱,但當還未上amuse bouche時,都不失為1個不錯嘅小食2) amuse bouche (免費)-全個廚房呈長方形,喺中間open,被客人圍住,所以我哋可以望住每度菜嘅製作過程-當然有部份已之前整好-呢個amuse bouche嘅嗰片octopus trunk就喺煮好咗d8爪魚,用好利嘅刀薄切-之後嘅garnishing就喺我哋面前慢慢堆砌出嚟-呢道amouse bouche不濃味,比較清怡(唔喺無味,咁多配料同2款sauce drip,點會無味)3) tuna, sea urchin, espelette, rice-喺花形嘅賣相-面有海膽兼名貴金箔,下小小就有魚子醬-海膽無"劫"味,但都唔甜-反而吞拿魚部份就味道唔錯,很嫩,微微有少許辣意-圍邊嘅青瓜片同radish片很薄

閑來無事，瀏覧Open Rice已經成為例行工事。無意中俾我發現這間Liberty Private Works，獲得很多食家極力推介，加上以八道菜800蚊食足三個半鐘確實合理，即刻急不及待去佢地網頁𥄫𥄫。預約可以透過佢地網頁嘅online booking。佢地接受一個月前嘅預訂，不過據講你今日book一個月後都有機會waiting，可見其受歡迎程度。因為我一心要試，就求其有位就擸，結果居然俾我訂到個多禮拜後嘅星期五。這裏只提供7：30和8：30兩輪預約。餐廳位於史丹利街11號嘅頂樓，在陸羽對面，上26樓要搭專用貨𨋢。餐廳不是很大，但樓底極高，三面落地玻璃，中環景致盡收眼底。餐廳中央是open kitchen，座位是圍著中央廚房的高身吧櫈，上落有點不方便。這個setting的賣點是讓食客全程能夠觀賞食物嘅製作過程，但同時缺點係每道菜之間嘅等候時間比較長了點。佢地每個菜色嘅擺位都美麗精巧如藝術品一樣，睇住廚師逐少逐少地將各式各樣嘅食材慢慢鋪排在碟上，簡直係一個絶妙嘅視覺享受，儼如一場精釆嘅美食live show。順帶一提，由於我應該係最遲book的客人，所以被安排在側面近爐頭的位置，正如網

For starters I LOVE this place. I LOVE IT. It's set in an open kitchen with glass windows peering out to the Hong Kong skyline. (okay it may not be the usual harbour view, but it was still charming in its own way)I have so much praise for this place, I dont even know where to begin!Initially, I did see LPW as one of those du jour establishments that eventually fade out or take a slip on quality or service but I'm pleased to say I was wrong.We were sat at the edge of the bar table which was extre

呢間餐廳出名菜靚味道好，所以想同老公去食飯慶祝我地20週年 ，但係佢只接受30日內o既online booking. 我上個月尾上網Book, 以為weekday (29/11)容易d book到，但是已經係on waiting list. 之後我book定花盃諗住食日本菜，但係當日三點幾餐廳打比我，話有人cancel booking, 問我有無興趣，我地即刻話OK。因為我同事講成餐飯要食3個鐘，所以我地book左7:30 (另一round 時間係8:30)。 結果係食左3個半鐘。 不過可能我鐘意煮野食，一路食一路睇住d廚師擺盤，又唔覺食左咁耐嚕。 但係可能老公無乜興趣，加上o個度d凳好淺，老公話坐到腰骨有d痛。 真係辛苦佢。總結呢餐，視覺享受比味覺優勝，因為佢個個菜式都靚得有如藝術品，雖然當中只有兔肉同魚味道麻麻，其他都唔錯，但係又唔係話真係好好味（只有甜品最精彩）。　我諗去一次就夠了。

Having heard many positive things about Liberty Private Works from friends, I finally went online to see if I could reserve a seating in the oncoming weeks (this was in October). There are two seating times, 7.30pm and 8.30pm and you can only reserve a table 30 days in advance. For those that do not want to wait that long, I would suggest you reserve a seating during the weekdays rather than weekends as it seems there is more availability then. They serve a 10-course degustation set by the chef

每個月, 我們一班太太們也有一個飯局的, 而今個九月份所訂的餐廳 "Liberty Private Works" 是其中一位太太的先生新開的. 據知現在要訂枱也要個多個月前預訂. 為於中環士丹利街一憧新商業大廈內頂樓, 整個餐廳設計成一個大Counter, 大約可坐二,三十人. 全部大落地玻璃, 可盡瞰中環夜景. 廚房就在counter內做菜, 食客可以看到製作過程. 而主廚是一位很年輕的華人 Vicky Cheng, 曾在美國米芝蓮三星餐廳工作, 是老闆專程由New York 請過來的. 他們只有一個Set Menu, 定時會轉換. 8個course 的菜單收費$788. 好抵. 頭盤有鵝肝醬 Tuna, Sea Urchin, Espelette, Rice 魚子醬配海膽. 勁好味勁多魚子醬Shelfish, Chorizo, Tomato, Yuzu 有中蝦, 小八爪魚, 朵花也可以吃. Market fish, Chanterelle, Peas, Vanilla 日本立魚, 皮好香脆, 魚肉好滑, Egg, Truffle, Parmesan, Caviar 此乃至愛, 松

Intimate yet glamorous and sleek, Liberty Private Works is a private kitchen which first opened in June 2009 on Wellington Street and then relocated to its current location on Stanley Street in September 2011.High ceilings and bar tables make for a contemporary setting, and the use of red in its colour scheme reminded me of the interior of L’Atelier de Joel Robuchon. Watching award-winning chef, Vicky Cheng, and his team bustling about and preparing our dishes right in front of us in the open ki

I am not a big fan of the private kitchens in Hong Kong and do not frequent them often. For me, they tend to be relatively overpriced disappointments. However, I was pleasantly surprised to discover that Liberty Private Works is an exception.I would like to begin by saying that I had not done any research about LPW prior to going and knew nothing about the chef/owner and their past exploits. Although the evening began slowly, it turned out to be a very enjoyable one, thanks to the solid culin

已經記不起從那時開始愛上了「廚師之桌」這個飲食概念，或許是數年前在新加坡 Iggy's 的一次體驗，亦可能是去年於日本文華酒店的 Tapas Molecular Bar 內欣賞 Chef Jeff Ramsey 現場表演的時候。個人來說，對廚師之桌的偏愛，不單只是為着可以親身感受到每道菜式獨特的製作過程，另外那種能與廚師互動和零距離的交流，同樣印象難忘。Liberty Private Works 位於中環史丹利的一幢商廈之內，亦是以廚師之桌為賣點。心臟地帶的開放式廚房擺放於餐廳的正中央，感覺有如表演舞台一樣。旁邊「U」字形的位置設有高身吧枱，大概可容納十五至二十位食客左右。餐廳只供應一款八道菜的套餐，食客毋須費神點菜，相反大可專心培養好心情去慢慢欣賞廚師一款款精心安排的驚喜菜式。餐廳總廚 Vicky 曾在紐約星級名店Daniel 學藝，他除了烹調技巧精湛之外，風格還甚為前衛，尤其擅長以新派的手法去演繹菜式，有些食材的配搭更加是天馬行空，令客人感覺耳目一新。 Amuse Bouche (Grade: 4/5)一般餐廳的餐前小食都只會是一些簡單的小點，但這裡的amuse bouche 卻是

I have heard of LPW for some time but did not really have the chance to visit. Finally I have picked a good time for an enjoyable dinner there. It was a Monday night after work and when I stepped out of the lift, the deco of the restaurant immediately caught my eye. It was an open kitchen where everyone (my rough guess was there were around 20 seats in total) could see what the chefs and his partners were busying with. Windows were big enough to let you enjoy the night view of the island's mid-l

Honestly, I didn't realize this restaurant is an affiliate of Liberty Exchange until I was told by a friend during the dinner. No wonder they can keep such a great standard on food! I have been to Liberty Exchange couple of times & found their finger food (+ proper meal) were pretty creative & delectable. Here I go in this private kitchen where everyone is sitting at the chef table to be served.Liberty Private Works has a stunning view with its cozy dim setting inside. I guess they can serve