During my stay, I had the chance to experience one of the finest, dining experiences I've ever had at Liberty Private Works. It was definitely worth the hype and the days of counting down my friend imposed on me. This place blew my mind and literally had me licking the plates.
What you see when you exit the elevator
Head chef Vicky Cheng in the middle
Crackers with guacamole to snack on
Pretty Hong Kong lights as our view for the night
We were each presented with a test tube, and were instructed to pour the liquid onto its white counterpart - which expanded to a little towelette to clean your hands! Very nifty.
Oyster by Angelica
Work it girlfriend.
Cheers to good food and good company
Tuna, sea urchin, espelette and rice
Scallop, winter truffle, chestnut, turnip cake
Well cooked scallop piece with a collection of other goodies to sample. Take a little bit of this and that and voila, perfection in your mouth.
Working very hard
Seabass, syrah, leek and onion
Well cooked fish with the perfect combination. The leek was in a mousse form and surprisingly was very fresh.
Some red wine with our red meat
Egg, truffle, parmesan, caviar
This was my absolute favourite dish. All the things I like in a bowl. It was ridiculously cheesy and saucy. The plate came out super hot to keep our food warm. This was paired with some funky looking bread for dipping. The flavours intermingled well with each other. I loved breaking the egg yolk to watch it ooze in between the truffle and parmesan.
I so pointy
Chef Vicky working his magic
Rabbit, squash, pistachio, apricot
This was probably my first time trying rabbit. An interesting experience! Surprisingly, it didn't taste like chicken. The apricot and squash added a refreshing cleansing action to the palette in between the meal.
Venison, cheery, salsify, gingerbread
One of the softest and most tender venison I've had. It was super juicy too. The cherry and pickled vegetables gave it a pang of sweetness and sourness just to combat the heavy food.
A simplified version of what we were presented. This was one of the best things I've had for a long while. There were so many different components to this dish to make it freaking awesome. But the coconut rice mochi balls stole my heart. That simple looking thing stole the show. Instant champagne ice-cream was made and topped onto our plate as we watched it sizzle down.
I was super excited for my next course from watching Chef Vicky work his magic across the flat plates. It was almost theatrical as he put together the most perfect form of art work with a blowtorch and liquid nitrogen.
Strawberry, coconut, champagne and pink peppercorn
Inside the strawberry was a champagne jelly. It was a bit of a surprise biting in and realising that it was more than just a strawberry. The jelly made it a lot more fun to eat with its interesting texture.
Inside those glutinous goodies!
Earl grey, wild rice and dried shrimp
This was a bit of an odd ship for me. I loved the earl grey ice-cream, but the dried shrimp was a strange addition to it. It wasn't too bad, but I guess it just reminded me that I was in Asia.
I would recommend this private dining experience to everyone! It was such a good night with attentive staff. And the food was awesome.
I will definitely revisit!
Liberty Private Works
26/F Stanley Street
Central Hong Kong