Liberty Private Works (已結業)

大食会初组成，XO仔就衬各会员o既冒险精神仍然高企时，拣选咗一家出名「好睇」o既新派西餐厅「Liberty Private Works」，一同体验吓年青一代o既厨艺概念及创作。餐店只接受网上订座，食客必先提供信用卡资料作留位之用。餐单虽然冇得拣，但订座时可列出所有食物敏感项目，厨师会于用餐当日因应而作出调整 。「Liberty Private Works」位于中环士丹利街一幢高楼内，只有一部升降机能直达餐厅，但大厦大堂及升降机内均无指示牌，小肥及友人都要撞过板，再向保安叔叔查问先知 ，真系好private啰！步进楼底极高o既餐室，即可望到店中央o既开放式厨房被红色o既高櫈围绕住，通爽开扬。置身于26楼，除咗可欣赏到窗外少少o既夜景之外，窗边亦摆放有蜡烛，气氛轻松，情调洋溢 。高櫈睇就几好睇，不过好吊脚，唔多舒服，而且难上难落 ，好在细心友善o既带位姐姐自动上前帮忙扶实，大家先冇咁狼狈。唔知系诚意问题，定系服务态度马虎呢，餐桌上o既餐单属早一个晚上，当XO仔好奇并有礼地向面前位厨师哥哥问及是否印刷或摆放有误时，佢居然好不耐烦地话其实两日o既菜单系一模一样，只系日期唔同，唔洗咁执著 。讲真，小肥并无恶意，只系单纯地以为餐单上印有日子即代表菜式每天不同，故向其发问；既然系冇分别，又何必印上日期呢，将简单事情复杂化，唔系好环保啰 ！整个晚上，服务生每呈上一道菜，首席厨师Vicky哥哥都会先为客人详细讲解食材及烹调方法。面对住我地坐满餐室半边o既十一位大食会成员，声线不大o既总厨选择咗喺中间位置以广东话背诵台词，坐喺最侧傍位置o既小肥只能够听到背景音乐及Vicky哥哥喃喃自语 ！细佬听力有限，要求大厨重复讲述，佢却一边重述，一边黑起面来，当真相方都很不是味儿 ，为何不简单地将所有资料印在餐牌上作吧？！餐店弃选传统o既面包篮，而改送Grissini Breadsticks with Homemade Dip。杯中短短o既面包条好脆口，但自家制o既海鲜酱味道颇腥，以鐡罐承载唔得高雅，女士们都食到打哂冷震 ！食完breadsticks，经过数次追单，小肥杯唔系好够冻o既香槟终于见影，未饮都已经成肚气 ！与一众大食会会员碰杯后餐牌上列出o既食物亦陆续上枱。首轮小食共三款，当中两款用棒上，分别为鸡皮鹌鹑蛋（Quail Egg w/ Chicken Skin）及摩洛哥羊（Moroccan Lamb），唔食羊o既食客则换上波特菇棒（Portobello Mushroom）。鹌鹑蛋棒面有块香脆o既烘鸡皮，烟熏过o既鹌鹑蛋经醋同苹果汁腌制，食落一啲都唔溜，好有惊喜。相反地，黑墨墨o既羊棒不但外表唔吸引，其少辣o既调味令膻味更为浓烈 ，个人劲唔like！用热石上o既小食为西班牙火腿芝士球（Cheese Ball w/ Iberico Ham），由于听得唔清楚，XO仔唯有半估计芝士球为石烧煮制而成。芝士球皮脆流心，连同薄薄o既火腿片一齐食，火腿o既咸香同芝士一同溶化于口中 ，感觉就好似系一份Grilled Ham and Cheese Sandwich经分子料理浓缩咗o既转体版咁。吃过小食，服务生即为客人呈上一枝试管水液及白色饼体。原来试管内透明o既液体为玫瑰水，食客只需把玫瑰露倒哂入饼体，白色o既干纸巾饼就会变成玫瑰味湿巾 ，水o既份量刚刚好，绝对唔会满泻，湿巾又玩得又抹得，非常新奇有趣！美观o既食物迅即上场，Vicky哥哥忽然转台，以英语讲解餐牌上列出o既食材是如何煮出桌上精美o既菜式，幸好座上客o既英文水评有番咁上下，大家仍能理解。第一道用碟上o既「Tuna, Sea Urchin, Espelette, Rice」系冷盘，共分开三部分，厨师建议由左边食起。左手边紫色o既提子粒非常冰冻，XO仔牙齿牙肉都好敏感，第一口已感寒刺骨 。碟中央乃主角海胆吞拿鱼寿司o既解体重组版，鲜甜嫩滑o既海胆下为少辣o既吞拿鱼他他，师傅用微酸o既红、青苹果片捆边砌出花状，四周再以轻巧o既脆米包围，味道醒神又醒胃，实属细腻诱人之佳作 ！可惜右手边粒龙眼同左手边粒提子一样冰硬，两粒生果似乎有少少划蛇添足啰。接住落黎o既「Langoustine, Mangosteen, Salsify」同样系冷盘，厨师先用小龙虾头熬煮酱汁，再用小龙虾刺身、山竹、波罗门参及脆米片砌番个虾形，整个构思尽显大厨精湛o既艺术天份 ！半爽滑o既小龙虾刺身带阵花香，秘熬o既虾汁唔会过浓或过杰，夹上脆米片食更觉香口，冇得弹呀！热食方面，第一味系法国餐必定会有o既鱼 「Walu, Hearts of Palm, Celery, Apple」。餐厅选用天然肥美o既夏威夷walu鱼，简单以苹果、芹菜及盐烹煮。个人觉得鱼块外表香脆，外侧o既鱼肉偏嚡，而且味道欠奉，越食越溜滞，加上红苹果片超咸，芹菜汁个味道好重青草味，怪得黎极唔啱小肥口味 ！第二道热食「Egg, Truffle, Parmesan, Caviar」乃镇店之宝，系餐牌上唯一唔会消失o既菜式。菜肴主角系奶白色o既芝士忌廉汤汁中o既一件松露ravioli。饱满o既意大利云吞原来内有干坤，馅中有只流心蛋黄，厨师建议食客先爆开云吞，夹埋面层o既鱼子酱、芝士及忌廉一齐食。意大利云吞皮薄软熟，中间o既松露流心蛋黄馅香滑幼嫩，连同顶面o既鱼子酱食味道更为香浓，美中不足o既系跟和暖o既芝士忌廉汤底食效果较为溜，连续食两道滞口菜未必个个顶得顺。第三道「Chicken, Foie Gras, Porcini, Crones」终于有肉食。食材中o既鸡肉来自新界，鹅肝来自法国，师傅将两者合并煮成卷物，再以烧意大利牛肝菌菇伴碟。鸡卷以去肥o既鸡皮作外层，轻薄香脆，肉馅幼滑香嫩，点上碟上o既烧汁食分外甜美，小肥唯一略嫌𩠌菜唔够热。最后一道热食为鹿肉「Venison, Gingerbread, Cherry, Pumpkin」。碟上橙色o既圈圈全为甜甜o既南瓜蓉，粉末则为粗嚡o既姜饼碎，车厘子粒顶部由荞麦面条造成，主角鹿肉软嫩香浓，整碟𩠌最唔好味就系又韧又苦o既绿色菜叶。甜品同热食一样共四款，以首道「Banana, Chamomile, Coffee, Peach」最为震撼，因上枱时烟雾四散 ，每位客人碟上o既图案不一。Auntie M仲留意到甜品叉下o既餐具座呈骨形，从其大小估计应为牛骨所造。碟中白色球体为炼奶糯米兹，烟韧微甜。对角o既咖啡慕丝轻巧软滑，但就唔多够味。中间o既樵糖香蕉皮层香脆，入口甜美。其余碟上o既白色粉末及黄色饼碎则较为粗嚡干确。用木板上o既「Sea Salt, Caramel, Chocolate, Chili」板面推满以辣椒及海盐调味o既朱古力泥，少辣少咸都几得意，不过就咁食口感偏嚡同干，要连同泥面两球以樵糖酱点缀o既云尼拿雪糕食，效果先会变得湿滑啲，同埋似番个甜品。餐牌上最后一味为「Warm Madeleine」，用餐巾包住唔知系咪用作保温呢？贝壳形蛋糕仔有几件烘㶶咗，而且质感偏干，比起之前𠮶两味甜品显然失色 ！正当大家都以为晚餐已终结时，师傅仔又再一次派上一枝试管水液及白色饼体。好自然地各人都误以为又系之前o既湿纸巾把戏，但原来白色𠮶件系棉花糖，试管内o既系荔枝水。棉花糖超甜，而且好粉，荔枝露饮落好似糖水咁，故此只能称得上为概念及视觉上o既好结尾 ，味觉上仍差咁一大截！首度光临「Liberty Private Works」，大食会各成员都颇为享受此行厨艺旅程，经历不少新颖奇妙o既体验 。虽然多款菜式中未必样样称心，但大家都睇得出厨师们花尽心思同功夫烹调美食，平均每人需付$1,250都未有太多不满。「Liberty Private Works」贵为价钱高级o既西餐厅，座位却不太舒适，亦无展示西餐厅基本礼仪，如女士优先服务等，其实真系有少少惊讶 ！除咗接待处𠮶位友善有礼o既妹妹之外，餐厅其他店员及厨师o既服务态度都欠缺耐性，毫无诚意，不愿沟通，厨房班底煮出再精湛细腻o既菜肴都实难感动肥肥家族回头光顾 ！ 继续阅读

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 rice is topped with generous portion of creamy sea urchin in the middle, and frozen grape and sweet longon on the sides. The combination is simply perfect. The spiciness of the tuna tartare is greatly balanced with the sweet and fresh sea urchin. The crispy rice also brings an additional texture and flavour. A very refreshing dish indeed. Asparagus, Morel, Snow fungusThe second course  is a light yet flavorful dish. The white asparagus, a seasonal ingredient, is simmered and lightly seasonsed to retain its taste. Compared with the green asparagus, it is slightly milder and more tender. The morel has a slightly more woodsy taste and the snow fungus, which has a lighter taste, blends perfectly with it. Quite a unique dish. Kinmedai, Tomato, KiwiThis dish has a Japanese element in it. The Kinmedai, seared on the side, is undeniably fresh and tender. The cherry tomatoes and radish are marinated and the kiwi sauce brings a sweet anad sour taste that stimulates the taste bud. Egg, Truffle, Parmesan, CaviarAnother signature dish of LPW. This is in fact my favorite dish. The ravioli is wrapped with a runny egg, parmesan, truffle, and generously topped with caviar. The caviar pops on the tongue, with a rich and slightly sweet taste that oozes in the mouth. The whole dish is aromatic and flavorful, with the parmesan being milky and tasteful, and the truffle giving an earthy fragrance and unique flavour to the dish. Impressive indeed. Chicken, Bamboo shoots, Fiddle headsThis is evitably a dish that requires great effort and time. The layers of chicken is nestled together, with the sauce being cooked with chicken bone and sake. The chicken meat is smooth and tender, with the exterior layer being pan-fried perfectly to give a crunchy texture. The sauce is great as it is not too heavy in taste and brings out the original flavour of the chicken.  Lamb, Wheat berry, Black garlicLast savoury dish. This dish is great because of its simpleness. Cooked perfectly medium rare with a soft pink flesh, it retains the juiciness and tenderness. Served alongside is a vegetable puree, with wheat berry and black garlic. The black garlic removes the gaminess of the lamb, and the puree brings a more refreshing and mildness to the dish. Strawberry, Black pepper, Fennel Pollen The first dessert- Strawberry, Black pepper, Fennel Pollen simply looks tempting and appetising. The strawberry is stuffed with marshmallow, and the mochi with condensed milk is soft and chewy. A cute combination. The fennel pollen is also a little 'secret ingredient' that highlighted the dessert as the taste is incredibly unique, and brings a strong aromatic flavor that complemented with the other ingredients in the dessert.Miso, Honey, EdamameThe last course of the day is miso ice cream with honey and edamame. The miso ice cream tastes mild, with a slight saltiness in it. The edamame has a natural freshness and sweetness which matches the miso ice cream. The honey also brings an extra flavor and sweetness to the dish. Indeed, each dish at LPW is unique and inspirational. The ingredients are fresh and seasonal and does not require strong seasoning. The ingredients also match perfectly, complementing each other both in taste and in presentation. It is also a completely different dining experience, being able to enjoy the food while watching the passionate and whole-hearted chef and his team cooking. Simply an enjoyable and impressive meal!  继续阅读

  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 team hard at work cooking and plating each dish. Vicky's creativity and passion shines through his visually stunning and equally delicious dishes. Congratulations on the engagement by the way! Yuls and V were my dinner dates for the night. We began our meal with a light cod fish dip and some finger snacks. We were then presented with a white tablet and a small test tube of rosewater. The white tablet was actually a compressed hand towel that reconstituted when I poured the rosewater over it. What a thoughtful way to begin our meal! We started with the signature spicy tuna, sea urchin and crispy rice. I loved the contrasting texture of the tuna/sea urchin with the crispy popped rice. Definitely a decadent seafood party going on. Next up, the abalone was tender and sweet, almost earthy. The walu had a light crispy exterior and the apple-celery sauce brought a brightness to the dish. We also loved the signature egg and spinach raviolo nestled in parmesan cream and topped with caviar. This would have to be my favourite dish from LPW. Stuff of dreams! The egg oozed out perfectly when I cut into the raviolo and I mopped up all the egg/parmesan cream up with a freshly baked baguette. The caviar added a welcomed hint of umami. Did I mention that everything was perfectly seasoned? Next we had the foie gras wrapped in chicken with a generous shaving of black truffles. Our last savoury course was the venison, plated beautifully. Look at all the colours! At first I was a bit apprehensive of it but it was tender and slightly gamey in a good way. The cherry added a tartness to the meat and the gingerbread crumbs spiced it up. It was overall a well-executed dish because each bite brought something different to my taste buds. The desserts focused on contrasting textures and flavours. They weren't too sweet, which I appreciated. Don't leave LPW without trying a homemade mochi! They're amaaaazing.We ended the meal with freshly baked madeleines straight out of the oven, and a mochi and a white grape test tube shot that looked identical to the rosewater napkin at the beginning of the meal. I love these fun little touches.On a side note, Vicky's other restaurant Liberty Exchange (aka LEX, or happy hour invasion of that bit in between Exchange Square and IFC) serves up delicious and reasonably priced set lunches, small bites for dinner (think mini lobster rolls and salted caramel ice cream sandwiches) and brunch. I can’t wait to try the chicken and waffles! 继续阅读

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 spot on a week night the week before with 2 seating times at 7:30pm or 8:30pm to choose from. The menu is simple with only one degustation of 10 courses for $900 per person along with half and full wine pairings for $480 and $680 respectively. The full wine pairing with 7 glasses was a bit too much for me so I opted for the half pairing with 3 glasses instead.Before the food arrived, we had a little fun with this ensemble where you pour the tube of cold water into the paper towel and watch it grow! Our amuse bouche of the night was a creamy dipping sauce with mussel along with some grissini breadsticks. The sauce was light enough to be appetizing and served its purpose well but the breadsticks were less than spectacular as they were a bit hard and one of them even seemed stale. Oyster, Chinese Flavors (4.5/5) - our first course was a raw oyster inspired by Chinese flavors with bits of crunchy fish skin, green onion, ginger along with a drop of red vinegar. The intricate flavors and contrasting textures all worked together cohesively and gave us a glimpse into the chef's understanding and mastery of his ingredients and flavors. Tuna, Sea Urchin, Espelette Rice (5/5) - one of the signature dishes here and boy was it a treat! We were instructed to start from the frozen grape and end with the longan which served as palate cleansers, but the star of the dish was of course the sea urchin on top of the tuna tartare surrounded by cucumbers and crunchy rice. The uni was very creamy and sweet and while the tuna tartare was slightly spicy, it didn't overwhelm the delicate flavors of the uni at all. King Crab, Green Curry, Pomelo, Thai Asparagus (5/5) - the chef not only demonstrated his cooking skills but also his artistic visions with this dish. The presentation was elaborate with pieces of asparagus, onions, and jalapeno sticking up on a slab of green curry bed with a crab and pomelo salad underneath it. I was most impressed with the green curry cream which did not feel solid or thick at all but rather blended quick well with the crab to make you feel like you are actually eating real green curry. Ever the skeptic of Asian fusion, we felt that this dish was everything that Bo Innovation was not but should have been.Sea Bream, Clay, Fig, Sumac (3.5/5) - traditionally baked in clay, the sea bream was paraded around to us before serving. I was a bit disappointed with the serving size of my fish whose flavors were also overwhelmed by the rich sauce on top. The accompanying sides of shiso, yogurt, fig and chutney were pleasant enough but nothing was really binding everything together to make one cohesive dish. Egg, Truffle, Parmesan, Caviar (4.5/5) - another signature dish here that is designed to impress with its generous serving of caviar on the egg yolk ravioli while surrounded with Parmesan foam and truffle oil. As told, we broke the ravioli to release the egg yolk to allow it to mix with everything before eating. The resulting flavors were heavenly and exquisite while the only drawback was that the skin of the ravioli was a bit too tough. Chicken, Oyster, Shitake Mushroom, Snap Pea (4/5) - this dish was very similar to the chicken dish at NUR with layers of chicken nestled inside each other while paired with oyster. While the chicken was good, I have to say that I think the chicken at NUR's was slightly better in terms of its juiciness but I also appreciated the painstaking efforts of preparing this dish here as the staff pretty much arranged every pea and mushroom one by one. Beef, Peach, Tomato, Watercress (5/5) - I loved our last savory dish of the night as the beef was very tender and easily pulled apart while the quail egg, peach, tomato and watercress sauce balanced the flavors perfectly. Raspberry, Lemon, Pistachio (5/5) - our first dessert generated lots of "oohs" and "aahs" as they doled out heaps of pink raspberry crunchies engulfed in dry ice. I loved all the different flavors and textures of the dessert but the surprising highlight was the condense milk mochi which was simply wondrous to eat! How they managed to take such a cheap ingredient and incorporated into this fabulous dessert was just genius. Brown Butter, Salted Caramel, Chocolate, Hazelnut (4.5/5) - compared to the first dessert, the second one seemed more tame and safe but still it was all around wonderful. Who wouldn't want this heavenly combination of velvety rich, sweet and salty sensation in their mouth!Warm Madeleine (3.5/5) - the last item is another signature staple on their tasting menu. The tiny madeleine was cute but I thought it was a bit dry and could have been more flavorful. If you are celebrating a birthday or anniversary (which a lot of people were), this is the dish where they write the words for you and I have to say that they did a friggin good job with the calligraphy!We also received a surprise gift from them and it was a polaroid they took of us!If you thought this was another wet towel, think again. They wanted to end with what they started with - but with a twist. This is actually our petite fours of the evening - a piece of marshmallow and a tube of watermelon consomme.Verdict - this is one of the best dining experience I've had in Hong Kong to date! The food was top-notch as you can tell that the chef has put a lot of thought into the dishes and it shows in the impressive presentation and execution. The service was very friendly while the staff was knowledgeable with the food and wine being served. LPW is an awesome experience for sure but while being able to observe the open kitchen certainly sounds like fun, it may not be suited for everyone as the high chairs at the bar were not the most comfortable things to sit in through a 10 course meal. Follow me on Facebook: www.facebook.com/supertastermelFollow me on Instagram @supertaster_mel 继续阅读

续上。。继而是肉类菜式，首道轻身，次道有份量。Duck, Lychee, Cucumber, Chanterelle轻身的是此道鸭子菜式，如照片所见，一片来自英国的鸭肉在碟边，旁边是一幅立体图案，青瓜、春卷、香草叶皆是站立式摆设，平放的有荔枝及法国菇（chanterelle)一只，碟上于它们的站立位置用酱汁画上直纹作区别，对面的一区是像粗身黑白胡椒粒的香料脆米，听大厨说甚么＂ke－wah＂，弄不清是何物。主厨介绍完菜式后，就在我们面前加上红色的酱汁，完成此图画，拼图十分有心思。鸭肉呈微粉红色，刚熟，肉质幼嫩无膻味，红色酱汁甜甜地，可能是荔枝汁，配合得宜，可随意加上些脆米般的香料同吃，味道并不特出，依然不知是甚么香草！立体区的春卷外皮酥脆，馅料是鸭肉，放了良久，咀嚼依然＂嗦嗦＂声！其他材料原味，荔枝甜，香草叶香。总括来说，有趣！已有六分饱的状态下，见厨子们又忙于准备下一道菜，十多份石板整齐排列，好奇亦期望，原来中央放了红莓似的菓子一粒，顶上洒上白色物体数小片。见厨师门眼明手快，一下子便把十多份食品分配在众客人面前。原来是一只水杨梅，特别之处是预先以日本清酒浸泡过，且加了薰衣草及盐，放在石纹不一样的云石板上变成贵气十足。从前吃过水杨梅，酸度太高不合我意，这棵却完全令我改观，微甜微酸，薰衣草香气浓郁朴鼻，相信是清酒的甘甜中和了杨梅的酸，变成味道讨好的菓子，正好解去刚才肉类菜式的腻，而浸泡时间掌握得好，果真是高手！味蕾被酸甜的菓子唤醒后，继续工作。Iberian Pork, Razor Clam, Broccoli, Kimchi一猪四弄，各造型独特。五花腩是来自西班牙的黑毛猪肉，烧至皮脆肉嫩，吃橡果长大的黑猪腩果然细腻如玉，入口甘香松化；斜对面的不连皮的猪肉方粒同样幼嫩有嚼劲；旁边扁身炸物酥脆惹味，碎肉馅料份量不多；而另一旁是圆柱形卷物，口感滑溜，洒上香草叶添辛，但未能辨别其成份；这道菜亦用了西兰花打溶成汁画上绿色线条，而韩国泡菜kimchi,既做成红色酱汁亦有二只成方粒放在碟之两角，客人可随口味添辣。聪明地利用各种食材，果真是神级之作，造型及味道皆出色。见主厨继续忙碌，炙烧一些长形饼块。Corn, Coconut, Mango, Kaffir Lime早前观看明珠台 Master Chef 节目，得知用粟米作甜点不易，岂料是晚可以亲身品尝。拼图有心思，二合一甜点，如一长画，黑色长板如画纸，涂上3D食品，有未煎生鸡蛋、芒果寿司、白色雪样球、烤粟米及椰子碎；更在面前喷上干冰烟雾，令画境更迷幻。外表相比味道出色，虽然并非出了甚么问题，芒果甜、椰子香、雪糕滑、柠檬香出，可能只怪我们吃得太快，印象不深刻！Canadian Maple, Pili Nut, Orange, Bacon第二道甜品外表较平实，云呢拿雪糕配以加拿大著名的枫叶糖酱及果仁，糖酱清甜不腻，插上一片薄脆，有橙香，及其妙地配衬富咸香的烟肉粒，咸甜成对比，味蕾受考验。Madeleine当我们以为晚餐完结时，美食陆续有来，三只贝壳型的松软蛋糕用厚身餐巾包裹着，吃时尚暖，无过甜，也许调较了甜度以适合香港人胃口，想必以作佐咖啡茶之用。Lemonade and Cotton Candy正在欣赏蛋糕之时，厨师门又送上试管套装，本以为是再一次抹身之用，原来非也，这支试管内是柠檬饮品，而白色方粒是棉花糖，可以吃的！哈哈！！好玩㖞，头尾x繋，却不一样！这儿的牙签座亦与别不同！结胀不可不提，胀单如藏在一本书内，文化色彩盖过商业利益，是不需要付费吗！？哈哈！年青前卫型格酒吧风格，菜式方面是预期中的革新，主厨似乎精通世界各地之食材，把最好的拼凑在一起，演绎方法很不一样，配搭大胆，重视卖相，创作出让人耳目一新的料理。集中、西、日、韩、欧、美于一身，比喻一场武林大会，一位高手竟然集各门派精要于一身，独立拳剑本已是独当一面，意想不到的混合拳剑却又匹配，且成更有变化，层次分明，厉害的体会！可能是项目太多，美中不足之处在于有些菜式份量太少，未能尝真，因此亦未有留下深刻印象，余韵亦薄。其次是主厨Vicky只以英语解释每道菜，而说话的速度十分快，忽略了食材之复杂，而且并非一对一，演讲方向令人听得不清，自问听不到一半。 继续阅读