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2013-10-08
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I came to Liberty Private Works again tonight to celebrate one of my best girlfriend's birthday. The menu changed extensively since my last visit but kept their two signatures in the set dinner menu. Every dish at LPW are well thought through, meticulously prepared and beautiful plated. There is a complex texture and flavours with interesting elements on each and every dish that can always surprise you sensation. Dining at LPW can never be disappointing, you can always find a dish you like here.
Here comes the first course, a wooden board was served. While we were wondering what sort of food the white cube was, the waiter came over and explained its a compressed napkin, oh well. Beside the white compressed napkin was a test tube containing a blend of Lemon grass and scotch. It was like back to childhood where you bought this compressed towel at Disney, soaked them into water and watch them magically expands. The towel smelled refreshing, I felt like I was in Thailand lol.
The real amuse bouche was served a while later. It was a cute little oyster with watermelon foam and caviar on top.
Tuna, Sea Urchin, Espelette, RiceThe very signature dish that represents LPW and be loved. You start by savouring the icy Riesling marinated grapes on the left, then the spicy tuna, Uni, caviar, thinly sliced cucumber with French crisps at the middle and finished with a cold Long An on the right. I love this dish a lot, there were lots of flavour and texture on this dish.
Shellfish, Avocado, Finger Lime, DashiThis is the cutest dish I have ever seen on my plate! This second course was beautifully plated like a small island amid the sea. The "sea" was made of basil seeds with finger lime dressing from Japan. There was an extremely cute but angry looking crab that got deep fried with a crisp texture on the green avocado paste island. Also on the island were a cute red daikon, apple slices and Dashi jus cube. Beneath the island were diced clams, tuna and crab meat. Another flavourful dish with complex texture! This is my favourite dish of the night. I wish they can serve two crabs so I can keep one for decoration purpose.
Amadai, Razor Clam, Fennel, ChorizoLove love loved the intense flavoured Lobster bisque sauce that got poured on the gap created by some smooth funnel purée. The smooth bean mashed and the chewy clam were both pretty yummy. The Amadai was pan seared with scales attached!!!!!! I don't think I have had any cooked fish with their original scales still attached. The Amadai's scales were very spiky looking, a bit scary but was very crispy and aromatic to taste. The Amadai itself was just alright, a bit bland in taste.
Egg, Truffle, Parmesan, CaviarThe egg truffle dish was another signature dish of LPW, I personally do not fancy this dish too much as the taste was weak even most elements on the dish was strongly tasted. To finished off the plate, a warm and crispy baguette was served to swipe clean the plate.
Chicken, Black Truffle, Foie Gras, CauliflowerThis dish was quite nice too. A succulent chicken wrapped with flavourful and creamy foie gras was one great combination. The croquette on the left was creamy but did not taste too good. The chicken skin crisps were crispy and savoury!
Wagyu, Onion, Chanterelles, SherryBoth the beef on the plate were nice. The tenderloin was succulent and flavourful with a perfect pinkish center while the short ribs was extremely tender. The chanterelles and sherry sauce had a robust and intense flavour, it was a great pair with the Wagyu but was too heavy as my last course of the night.
Citrus, Cucumber, Mint, Olive oilThis dessert was interesting and delicious with a lot going on on the plate. On top of everything was a scoop full of liquid nitrogen yogurt candy which was light and milky. On the far right was a tarty cucumber and citrus sorbet to refresh our palette after the heavy tasted Wagyu. On the left was golden yellow extra virgin olive oil caviar rested on top of a buttery cake. In the middle lied an extremely moreish mochi and also a slice of sour grapefruit and sweet orange.
Fig, Oolong, Fresh Ricotta, Black PepperAn oolong ice-cream, fresh figs, ricotta crumbles and some explosive candies and chocolate crumbles lied on a chocolate mousse pipe. The chocolate mousse pipe was too sweet for my liking. The Fig was fresh and sweet.
Petite FoursThe petite fours was again some freshly baked orange madeleine which was spongy and sweet.
I personally reckon the dinner menu was overall a bit too heavy in terms of flavour, as almost every single dish he uses something robust in flavour eg truffles, lobster bisque, chanterelles and sherry sauce. Overall I still enjoy dining at Liberty Private Works, keep up the good work Chef Vicky!
題外話/補充資料：
Reservation Available: Yes. Reserve 2 weeks - 1 month in advance
Walk in Possible?: Hardly Possibly
The Bill
Prix Fixe Menu - HKD$ 890pp
(Optional HKD$480 for the wine paring)
10% Service Charge
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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