Video
Read full review
2014-04-19
6578 views
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
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 elements in this meal.
After a quick oyster starter, the signature dish of tuna and uni on rice is served. Tuna AND uni - too much of a good thing is always good. The Japanese sushi similarities are quite obvious for this dish. The frozen grape on the left is intended to cool your palate so that the flavors of the uni can shine through while the frozen longan (if memory serves me right, it was soaked in Chardonnay) is meant to cleanse your palate. Flawless.
A scallops with black truffle dish is up next, which is good but not superb. The two dishes that followed are exceptional - a fish course involving local mackerel and a raviolo.I've watched the Anthony Bourdain No Reservations show on Emilia Romagna many times over (one of the best episodes ever on No Reservations), and have for a long craved the Raviolo shown in that show. I was ecastatic when I recognized the "egg, truffle, parmesan, caviar" dish being made was a raviolo. I feel the picture doesn't really do justice to a raviolo. I don't really have any more to say other than if thou ever see this dish in a fine restaurant, thou shall not hestitate.
I am a little biased as mackerel is one of my favorite types of fish. In the winter time it has a wonderful combination of fat and flavor if executed well. Sourced locally it is also relatively cost effective, which is never a bad thing.
Nothing much to add for the two meat courses that followed, but the dessert of earl grey tea and dried shrimp is one of the more interesting desserts I've had recently. Sweet and salty combinations are now very popular in desserts, for example salted caramel, but the dried shrimp added a different level of complexity both in terms of flavor and texture. My friends said this was better than the desserts they've had at Chef's table at Brooklyn Fare a few weeks back, that is quite a compliment.
The meal is finished with some madeleines just like at Daniel while having a chat with Chef Vicky about his recent dining experiences in Japan. Overall a great meal and definitely a "bargain" for the quality of food and service.
Post
