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. a true Winner for me * .
2011-11-03 42 views
Liberty Private Works (LPW) definitely deserves a second review now that it has a NEW CHEF and a NEW LOCATION! * The new chef Vicky Cheng (male, google him!) is already the Executive chef of BOTH Liberty exchange (LEX) AND Liberty Private Works (LPW) at the impressive age of 26! Apart from winning multiple culinary awards in the past, Vicky has also previously worked for the American celebrity chef Daniel Bouloud at his New York restaurant Daniel before moving to Hong Kong.So combine pure talen
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Liberty Private Works (LPW) definitely deserves a second review now that it has a NEW CHEF and a NEW LOCATION! *

The new chef Vicky Cheng (male, google him!) is already the Executive chef of BOTH Liberty exchange (LEX) AND Liberty Private Works (LPW) at the impressive age of 26!
Apart from winning multiple culinary awards in the past, Vicky has also previously worked for the American celebrity chef Daniel Bouloud at his New York restaurant Daniel before moving to Hong Kong.
. Top Chef at work * .
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 So combine pure talent, passion, dedication and 2 years of working in a restaurant, which by the way, is a three Michelin star Relais & Chāteaux member, it's really no surprise that Vicky's dishes BLEW MY MIND ~* Delicate, intricate and Delicious, his dishes are always visually stunning and neat. One can tell just by looking at his detailed dishes that a lot of thought has been put into them and therefore are executed at their finest!

I can have Vicky's signature tuna tartare everyday. Even the crispy rice is homemade and it just never gets boring. The frozen longan stuffed with a white wine marinated grape comes along with it as a palette cleanser, an extremely nice touch to the dish! I also really love ending the meal with one of LPW's special tea served in a transparent teapot. Vicky picked the tea himself and I would highly recommend the Rose tea and Caramel tea. The Caramel tea actually doesn't have any caramel in it but smells like it does. ..very fun to drink!

The reason I never get tired of going back to LPW is because it is a fun place and the food is always consistently good. The staff is friendly and as the months go by, Vicky gradually changes the menu. This creative chef can tailor to all your special dietary requests in a 5*star way.

The atmosphere at LPW is intimate and the counter which seats 26 people comfortably is very welcoming (no tables). The floor to ceiling windows give diners a feeling of dining in between buildings and the view is just incredible! The restaurant now is A LOT more spacious than before and it is a great place for dates and friends.
. Gnocchi square with crispy angelhair * .
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. Tomato tasting after amuse bouche * .
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. my all time LOVE * .
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. LPW signature ravioli * .
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. yummy scallop with pretty truffle twirl *~ .
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. delicious Duck &* genius touch of Orange .
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. Beautiful pre-dessert *~ .
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 LPW is usually fully booked and you should try to reserve seats a month in advance . Do try to be waitlisted as now and then people would cancel, especially on weekdays! So let's see if you're lucky...

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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. Top Chef at work * .
. my all time LOVE * .
. LPW signature ravioli * .
. yummy scallop with pretty truffle twirl *~ .
. Tomato tasting after amuse bouche * .
. delicious Duck &* genius touch of Orange .
. Beautiful pre-dessert *~ .
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Value for Money????
2011-10-18 23 views
I heard of this place while ago and finally had a chance to try it. My expection for this restaurant is pretty high because of my friend's recommendation. LPW is pretty small with only about 20 seats - U shape counter style table. It's not suitable for big group unless you book the whole place. You must make reservation because they serve the food to all the customers at the same time.The set dinner was $800 with eight to ten courses dinner. It's french cooking with a touch of japanese styl
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I heard of this place while ago and finally had a chance to try it. My expection for this restaurant is pretty high because of my friend's recommendation. LPW is pretty small with only about 20 seats - U shape counter style table. It's not suitable for big group unless you book the whole place. You must make reservation because they serve the food to all the customers at the same time.
The set dinner was $800 with eight to ten courses dinner. It's french cooking with a touch of japanese style. Most of the courses are quite good except for the two main entrees. However, the portion of each course is pretty small. Therefore, I was still not full after the dinner. The bar service was so so. The food was innovative, but I don't think it's value for money. It's worth to try it. I would not come back often though.
I left my phone at work that day so I didn't take any pictures. However, the restaurant serves similar dinner set everyday so you can check out the photos from other reviews on openrice.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2011-09-12
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    $900 (Dinner)
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    A Passion to Remember
    2011-06-04 20 views
    This place was recommended to me about a year ago, and I've been saving it for a special occasion - which finally came when I took my really good friend out for his birthday. I made my reservation rather late - just 2 days before dinner, and I luckily got two seats as a result of a late cancellation by another customer.LPW is a small venue with an L-shape counter style dining table boxing in the open kitchen. Born in Toronto, the chef worked at various prestigious restaurants such as Restaurant
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    This place was recommended to me about a year ago, and I've been saving it for a special occasion - which finally came when I took my really good friend out for his birthday. I made my reservation rather late - just 2 days before dinner, and I luckily got two seats as a result of a late cancellation by another customer.

    LPW is a small venue with an L-shape counter style dining table boxing in the open kitchen. Born in Toronto, the chef worked at various prestigious restaurants such as Restaurant Daniel in NYC. He was presented with the opportunity to take over the Liberty test kitchen a few years here in HK, and decided to take a big leap and made a bold move to HK a few months ago.
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     What I really cherished was the opportunity to watch the kitchen staff in full swing throughout the 2-3 hours period of dining. There were only 3-4 people including the chef occupying a rather confined space. To watch them meticulously "paint" the array of plates with attractive food ingredients was a unique experience - sort of like a "behind the screen" glimpse of a major show production. The passion they put into preparing each plate of food was rather captivating to the audience (me especially) around the bar counter.
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     I especially liked the Egg Parmesan Caviar and Scallop-Short Rib. I was also enlightened by the earl grey cream sauce that was used on the duck and foie gras - I didn't know earl grey flavor could blend in so well with a sauce!

    The dinner set was about HK$700 per person. Bottled water was on the house which was a surprise (I think it was free as I didn't notice a charge for water on my bill, but correct me if I am wrong).

    This place is suitable for 2 persons (at most 3), as you have to sit side by side along a bar counter. It does not provide an ideal environment if you want face to face conversation with your guests.
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2011-05-26
    Dining Method
    Dine In
    Spending Per Head
    $700 (Dinner)
    Recommended Dishes
    • Egg Parmesan Caviar
    • Duck and foie gras with earl grey sauce
    Level3
    35
    0
    Great!
    2011-01-02 12 views
    This is a tiny restaurant and all the diners just sit round the bar watching the chef and his team prepare and serve. It is not great for socializing if you have more than 2 people unless you get the seats in L shape around the bar. When full, it can be very cramped and you need to watch where you put your legs! When we went, a party of 6 did not show up, which was excellent as it meant we had more room! The staff said late cancellations are common and I wonder why they do not ask for deposi
    Read full review
    This is a tiny restaurant and all the diners just sit round the bar watching the chef and his team prepare and serve. It is not great for socializing if you have more than 2 people unless you get the seats in L shape around the bar. When full, it can be very cramped and you need to watch where you put your legs! When we went, a party of 6 did not show up, which was excellent as it meant we had more room! The staff said late cancellations are common and I wonder why they do not ask for deposits to secure reservations, especially it is quite difficult to book!
    I can't remember how many courses there were, but everything was well presented and tasted just as good. The best thing is there is no corkage charge! It would be good to book the whole restaurant for a private function and then you can drink and mingle before dinner. The location is also very convenient. I will be back for sure.

    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Bad Management
    2010-10-15 14 views
    食物幾好食都假, 我地book左3次, 3次佢地都book錯booking... 1st time we booked 8pax, they reserved only 6... 2nd time we booked Oct 8, they reserved table for us on Oct 9... This time we booked their whole place for tomorrow Oct 16, they accepted other booking.. double 左, 次次都offer我地去Exchange Square 果間舗, 又話比discount... I DECIDED NOT TO GO ANYMORE
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    食物幾好食都假, 我地book左3次, 3次佢地都book錯booking...
    1st time we booked 8pax, they reserved only 6...
    2nd time we booked Oct 8, they reserved table for us on Oct 9...
    This time we booked their whole place for tomorrow Oct 16, they accepted other booking.. double 左,

    次次都offer我地去Exchange Square 果間舗, 又話比discount...
    I DECIDED NOT TO GO ANYMORE
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    money well spent
    2010-10-05 12 views
    On national day, brought my friend who was visiting HK for a few days to this place. Since he enjoys cooking, I guess he would appreciate the whole dinning experience.There were 2 chefs and a waitress working that night. The place was only half full. So, we had plenty of space and sat quite comfortably! Excluding the “Amuse Bouche”, there were in total 6 courses. I usually do not take detail note (both mental and physical) of what exactly were the dishes. This time was not an exception, however
    Read full review
    On national day, brought my friend who was visiting HK for a few days to this place. Since he enjoys cooking, I guess he would appreciate the whole dinning experience.

    There were 2 chefs and a waitress working that night. The place was only half full. So, we had plenty of space and sat quite comfortably!

    Excluding the “Amuse Bouche”, there were in total 6 courses. I usually do not take detail note (both mental and physical) of what exactly were the dishes. This time was not an exception, however I am surprised that I could still remember most dishes after 5 days.

    Main reason (I guess) is because Chef Makono not only cooked the dishes, he also patiently explained to us what ingredients he had used. Both chefs contributed to the presentation of each dish – each doing a part. It’s felt like they were dancing and enjoying themselves too!

    Please excuse me, as I cannot remember the exact ingredients and components of each dish, in brief, here are the courses:
    1. Amuse Bouche (literally amusing/teasing the mouth) we had was scallop sprinkled with dried olive and dried tomato salt (I think?). Very refreshing and appetizing!
    2. Duck salad with Tataki and blood orange sauce. Not a big fan of poultry but duck was nicely done and tasted great with the sweet blood orange sauce.
    3. Salmon and smoked potato with passion fruit sauce. I don’t usually eat cooked salmon because they are always overcooked and tend to become too heavy. The salmon we had was nicely seared and paired with an aromatic citrus passion fruit sauce. I have to say this is one of my 2 favourites.
    4. After the salmon dish, there was another “white” fish dish, which I could not recall the detail. It was a tasty dish too but after the Salmon it was quite difficult to make any impression on my head.
    5. Beef with an interesting sauce – miso blue cheese sauce. The steak itself was done just right (medium a little towards rare but no blood was sipping out while cutting through). Sauce was not overwhelming at all but with a hint of blue cheese and the aroma of soy (from the miso I suppose). This is my other favourite.
    6. Chocolate sorbet – Very good quality dark chocolate was use here. You can taste the richness of the chocolate even though it’s only a sorbet.
    7. Dessert was chocolate curry. Yes curry! It’s served with ice cream made with Thai green curry. It is a very unusual combination but definitely not unpleasant. I kind of like it!

    Lastly, I have to say that it is a nice gesture to not charge customers any corkage as I like to bring my own wine whenever possible.


    A big round of applaud!!

    The Beef I love 2!
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    This is the Salmon I love!
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    Very interesting dessert
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    Doing artwork with food
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    Doing artwork with food 2
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2010-10-01
    Dining Method
    Dine In
    Spending Per Head
    $600 (Dinner)
    Celebration
    Birthday
    Recommended Dishes
    The Beef I love 2!
    This is the Salmon I love!
    Very interesting dessert
    Doing artwork with food
    Doing artwork with food 2
    Level2
    26
    5
    . BiG portions TiNY seats! .
    2010-09-04 11 views
    Situated on top of the new dessert bar Riquiqui which i will write about later, Liberty Private Works is another very talked about small open kitchen restaurant. Unlike TBLS, it does not have tables and customers along the bar giving everyone a good view of how their food is made!My friend took us there on a Friday and we found the bar of the restaurant to be incredibly crowded. Seated on the corner, my knee was glued to my sisters which would have been unbearable if she was a stranger! Liberty
    Read full review
    Situated on top of the new dessert bar Riquiqui which i will write about later, Liberty Private Works is another very talked about small open kitchen restaurant. Unlike TBLS, it does not have tables and customers along the bar giving everyone a good view of how their food is made!
    My friend took us there on a Friday and we found the bar of the restaurant to be incredibly crowded. Seated on the corner, my knee was glued to my sisters which would have been unbearable if she was a stranger! Liberty should definitely try to avoid over accomodating customers on weekends .. quite a turn off especially for new costumers.
    On to the food..
    In general i found the food to be very tasty and I'm really glad i got to try this place! However, i wish the portions of the dishes were more balanced like TBLS. It was nearly impossible for us to finish the main course which was a big chunk of beef, AFTER having a big portion of risotto that already had a few slices of lamb on top.
    If you can eat a lot though Liberty Private Works is the place for you because you will definitely get your moneys worth. Though the palate cleanser of the night was not as uniquely flavoured as TBLS's (where they use yamamomo berries and yakult), the dessert we had at Liberty was equally good. Great way to end the meal!

    . Seats TOO close together! .
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    . Amuse bouche - Edamame soup * .
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    . Scallop carpaccio * .
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    . Ginormous prawn * .
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    . Asparagus risotto &* Lamb .
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    . Beef with carrot puree * .
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    . Strawberry flavoured palate cleanser * .
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    . delicious Chocolate cake * .
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    . Amuse bouche - Edamame soup * .
    . Ginormous prawn * .
    . Asparagus risotto &* Lamb .
    . delicious Chocolate cake * .
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    驚喜的一晚......
    2009-12-16 3 views
    我同朋友都做廚師既......我地好鍾意去識新野......上個月, 朋友就帶我到呢間餐廳食飯.....一試佢地日籍大廚既 tasting menu.....!一打開門.....就有一個親切既感覺..... 餐廳以family 做主題.....俾人有家既感覺......! 加上大廚親切既笑容......就好似去到朋友屋企食飯咁....menu 每日都唔同......都係寫o係黑板上, 一目了然! amuse bouche+ 6 道菜 ($5xx)由於大廚係日籍人仕, 故此都會加入一些日本菜既材料........! 令每一道菜都有驚喜....第一道以duck breast 配blackberry sauce, 加上ponzu jelly, 味道清新又開胃....第二道以新鮮既北海道sea urchin配以香濃既mac cheese pasta....口感creamy...第三道, 用caramel apple and onion配紅酒兔肉ravioli, 加上chocolate sauce既spicy香味.....酸度, 香料和微微既chocolate 香跟紅酒兔肉配合得天依無縫....
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    我同朋友都做廚師既......我地好鍾意去識新野......上個月, 朋友就帶我到呢間餐廳食飯.....一試佢地日籍大廚既 tasting menu.....!
    一打開門.....就有一個親切既感覺..... 餐廳以family 做主題.....俾人有家既感覺......! 加上大廚親切既笑容......就好似去到朋友屋企食飯咁....

    menu 每日都唔同......都係寫o係黑板上, 一目了然!
    amuse bouche+ 6 道菜 ($5xx)
    由於大廚係日籍人仕, 故此都會加入一些日本菜既材料........! 令每一道菜都有驚喜....
    第一道以duck breast 配blackberry sauce, 加上ponzu jelly, 味道清新又開胃....
    第二道以新鮮既北海道sea urchin配以香濃既mac cheese pasta....口感creamy...
    第三道, 用caramel apple and onion配紅酒兔肉ravioli, 加上chocolate sauce
    既spicy香味.....酸度, 香料和微微既chocolate 香跟紅酒兔肉配合得天依無縫.....只係覺得手上欠了一柸紅酒......
    至於pastry, 就由一位外籍女廚師付責......
    廚師先送上一柸sangria (raspberry sorbet) 讓客人清清味覺..... 之後送上coconut 味既panna cotta, 我本身就好喜歡panna cotta呢個dessert既....廚師都冇令我失望....^^
    我最喜歡兩位廚師既service, 每一道菜都會好清楚咁介紹, 如果我有唔明, 佢重會拎出材料介紹! 另外又會問客人既食評.....!
    我相信這間餐廳會有好好既前景....!

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    Duck*
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    Sea Urchin*
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    Rabbit Ravioli*
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    Chicken*
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    chefs*
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    $550 (Dinner)
    Recommended Dishes
    Duck*
    Sea Urchin*
    Rabbit Ravioli*
    Chicken*
    chefs*
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    2
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    歡愉的一餐晚飯
    2009-10-17 40 views
    11個朋友, 星期五晚上, 包下了這個地方. 餐廳在一棟唐樓的3樓. 沒有餐牌, 當天的menu就寫在廚房裡的黑板上. 我們那天晚上的, 就是一個7-course的菜單, 另外, 我們最appreciate的, 就是免開瓶費的BYOB policy, 故此大家都各自都帶了一瓶.每位600元的7-course menu, 大致是3道appetizers (包括amuse bouche), 2道main course加上2道dessert (包括了palate cleanser). 以私房菜來說, 不算adventurous. 不過沒所謂, 反正各道菜式都做得出水準.Amuse Bouche是以shot glass盛著的Chilled Cucumber Soup. 接著是celery root puree soup配上pork belly跟蘋果 – 這也許是makoto-san當日最創新的菜式–湯看上去就像是一個cream-based soup, 不過廚師解釋這是沒有用上奶油和牛油 (dairyless), 配上切成小粒的豬肉和蘋果, 很特別的味道和口感. 另外一道是beef cheek
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    11個朋友, 星期五晚上, 包下了這個地方. 餐廳在一棟唐樓的3樓. 沒有餐牌, 當天的menu就寫在廚房裡的黑板上. 我們那天晚上的, 就是一個7-course的菜單, 另外, 我們最appreciate的, 就是免開瓶費的BYOB policy, 故此大家都各自都帶了一瓶.

    每位600元的7-course menu, 大致是3道appetizers (包括amuse bouche), 2道main course加上2道dessert (包括了palate cleanser). 以私房菜來說, 不算adventurous. 不過沒所謂, 反正各道菜式都做得出水準.

    Amuse Bouche是以shot glass盛著的Chilled Cucumber Soup. 接著是celery root puree soup配上pork belly跟蘋果 – 這也許是makoto-san當日最創新的菜式–湯看上去就像是一個cream-based soup, 不過廚師解釋這是沒有用上奶油和牛油 (dairyless), 配上切成小粒的豬肉和蘋果, 很特別的味道和口感. 另外一道是beef cheek ravioli, 也挺不錯.

    主菜兩道, 個人較喜歡的是spring chicken配上了garlic confit risotto. 去了骨的雞肉烤得很香帶了點甜味, 汁就只是簡單的煎雞的pan juice 再加上香料, risotto的garlic 味並不過份明顯, 沒有搶過了風頭. 另一道是salmon 用lemongrass 和citrus去 poach, 配以curried cauliflower 和fennel emulsion – 把三文魚醃了再sous-vide的煮法看來會更為適合, 味道的contrast也會來得較清楚, 不過他的方法也不錯, 味道含蓄, 只是個人口味不同而已. Presentation也做得很好, 廚師不惱不急的, 沒花多少工夫就把碟弄好. 廚房裡人不多(只有三人), 還要兼顧我們的drinks, 不過上菜的速度就控制得很好, 值得一讚.

    Palate Cleanser是lemongrass sorbet配以青瓜–有一點repetitive不過也不是不好吃. 最後的honey mousse配以ginger shortbread都ok. 11個人開了6瓶酒, 不多不少吧, 還好離開是還未至於腳步浮浮, 不然準會在三層樓的樓梯上摔一交.

    Anyway, a very pleasant and enjoyable meal overall. 憑廚房3個人招呼我們11人的7-course dinner並不是易事, especially we are not the easiest bunch to please, 所以, bravo to makoto-san’s team! And thanks!

    More complete sharing is here: http://g4gary.blogspot.com/2009/10/liberty-private-works.html
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    Beef Cheek Truffle Revioli
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2009-10-16
    Spending Per Head
    $600 (Dinner)
    Recommended Dishes
    Beef Cheek Truffle Revioli