6
0
2
4-min walk from Exit D2, Central MTR Station
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Opening Hours
Mon - Sat
19:00 - 23:45
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
A girlfriend was leaving Hong Kong for good and we picked this place to farewell her.It was a 10-course meal. Services, Plating and flavour were impeccable. Most of the dishes were nicely decorated with flowers. My personal favourite is Black Truffle with duck eggs and chips.It was a nice experience overall. We will come back again if there is another special occasion.
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First time I went here and I liked the presentation and for the quality I thought price was acceptable. Of course not in the normal price range of a normal day to day dinner but for the quality and presentation it’s actually very good. I would recommend going and will definitely go again.Let’s start with toast. Very good. Warm and tasty and soft inside crunchy outside.Now comes the menu. For such tasting menu absolutely a must otherwise I’ll forget what I have eaten. No menu to choose this is the only one as like in many of the high end European fine dining restaurants.Now the starter. Beautiful in color and good in taste.IG ready.Now the second dish which looks like flowers in the grass and taste refreshing. A salad with a slight sweet vinaigrette.Duck and Ravioli with a great soup... yeah the French call it consommé lol didn’t know what it was when I first time went for French top restaurant of the world but it literally means soup. Then with an herb oil infusion. Very good. Not as colorful and photogenic as the starters but absolutely good if not better in taste.Has to roll back to the menu to see what’s up next lol. Seabass... I think this was the not so good dish in the menu as the fish was too dry and not juicy but the asparagus was great.Next up is Saga. Gosh we didn’t know what it is before we googled lol. Basically it is Wagyu beef A3. And we discussed what the difference is between the grading and what M3 means for example which is basically M is Australian Wagyu whereas A is Japanese.Like it and prefer if the slice was bigger lol.Dessert time... tofu foam. 豆腐花 in western consistency with honey comb but strong ginger taste. Can only say interesting...Now comes the main dessert which is a modern interpretation of apple pie. Really like the different textures and the cheese ice cream. Has pistachio as well. Can encore.Finally end of the dinner 3 hours later lol... petit four... some interesting stuff.
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士利街丹11號，一座新但不顯眼的大廈(可能行過左都唔覺)， Twenty Six by Liberty就落戶係26/F，入面又啱啱只有26個位，一切26的巧合。嚴選的食材，無限的創意，細緻的技巧，用心的擺盆，每道菜都好有驚喜，係一道藝術品，或者你可以當今晚係一個food contemporary gallery tour！Octopus, Ikura, Figs八爪魚好入漬的好入味，食落有醬油香，加埋橙紅色晶瑩剔透魚子的少許鮮味及湯，很不錯，而且配上鮮無花果，清甜味可以消除醬油的濃烈感，同埋整體食材同顏色配搭非常好！(9月尾，正係無花果季)Ravioli我個人對Ravioli其實好有保留，永遠皮厚餡少，粉感重。但呢度的Signature Ravioli就好唔同，1粒但分2條2個口味，皮餡分配為2:8，餡料飽滿可見，1款係Ricotta cheese另一款係鴨肉，鴨肉味好香濃，覺得太濃亦可滴少少Basil oil(served withdropper)，雖然個Ravioli算好味，但不過最驚喜係個清燉牛肉湯，好清好甜好有牛肉味，一飲牛肉味就散到成個口腔！值得試Uni CaviarPasta 我不食Uni，所以Chef只準備給友人，賣相一流有層次，最後刨上魚干碎，喊喊鮮鮮的魚子醬完全沒有遮蓋Uni鮮味，再配上濃汁Pasta，一流Chicken Risotto因為不食Uni同Tomoto的關係，Chef特意的準備一道Not on the menu的菜式Risotto，一聽到其實有 D失望，心諗Risotto好難煮得好食又濟。意外地，雞比肉卷，外面煎到金黃色好香脆，而內面仲保留到肉汁好滑又幼嫩，最精采最精采莫過於係D雞汁Risotto，雞汁的香濃度就好似用最少50隻雞餚出一小碗的雞精一樣，每粒米都被雞汁包住又仲保留到小小咬口，而且一黠都不油膩，真係好好食，絕對絕對要試！友人話Uni Pasta好食但同呢個Risotto相比，一定會揀Risotto!(我個人highly recommended，最好訂位時request埋)Pigeon灰白色的碟子配上鮮紅色Beetroot汁及深紅色Pigeon，效果相當特出但又比用全白碟多一份和諧感。Pigeon慢煮左12個鐘，大約5成熟，而且肉汁完全被鎖住，食落非常嫩滑有肉汁，鴿味好出好濃，好好食，再伴著酸酸甜甜藍莓一齊食，好Match！Tofu Foam哇好特別，入口即溶而且有香濃豆漿味之餘仲有薑的辣味，似泡沫版薑汁豆腐花，配埋D蜜糖碎碎，2種口感3種味覺！整體講Twenty Six by Liberty係一個多感觀餐廳，可以食之餘，可以望住廚師們準備每一道菜，由畫碟放一粒蕃茄一朵花放主菜到Final touch，都可以睇得好清楚，亦可以不斷同廚師們交流，好似西餐版Omakase咁，而且食物方面，唔係單單得個靚字，而係好用心並且有驚喜！我會推介大家一試
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👍好有驚喜的餐廳，坐位以酒吧形式，全枱只能坐20人。食物方面，無論視覺味覺都好。廚師細心講解每道菜。沒有選擇配酒。自選餐牌上的紅酒，價錢非常公道。一定介紹身邊朋友去。👏👏
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Chef Vicky created this restaurant in 2010 and I had the fortune of visiting several times. The reason for its success has been the brand that he has built in the adventurous menu, fusing east meets west with locally sourced ingredients balanced with regional and international elements. His outgoing and approachable demeanor made him an unforgettable chef that you would respect and appreciate the interactions he gave you over the course of an 8 course degustation meal. The brilliant concept of a small intimate open kitchen setting thrives on interaction with the chef, the sommelier and the people you are seated with. It allows for interactive experiences of the food and wine, that gives a unique intimacy and enjoyment.Unfortunately standards have severely slipped since 2010. The current chef Christopher resembles a grumpy antisocial schoolboy that evidently shows a lack of confidence balanced with humility in his interaction with customers and in his demeanor around the kitchen. It is an open kitchen and to whisper with your staff or go off into corners whispering is very uncomfortable for the customers. Even more so when you are showing an obvious disdain to the response and feedback by customers of your food. If it's shit and more than one person says it is, find out what's wrong, don't sulk in the corner like a child. It takes a bigger person to interact and find out what works and doesn't work. This chef evidently lacks this and any kind of charm. It doesn't matter how amazing his CV may sound, the food should speak for itself. The 36hr consommé tasted like 2 hours pressure cooked. The freezing cold fois gras was inedible.The pickled grapes were not pickled, something he admitted quietly.The radishes looked pretty but had no flavour at all.The barley in chicken soup was undercooked and bland beyond recognition.The fungus dessert was so cumbersome and lacking in finesse I felt like I was eating soup remains. The saga beef was nice but tough to cut.The ravioli was filled with tasty contents, cooked well but the pasta was too thick and thus undercooked due to poor judgment.The sommelier was wonderful. Evidently junior but he made great explanations of the wine, great discussions on wine and impressed me.The junior chef who perhaps maybe a sous or commis in my guestimation- Leonard I think has great potential but being in this kitchen with Chef Christopher does him no favors. He could learn much more elsewhere. Chef Vicky you better get your house back in order because this is terrible. The lack of heart, interaction, fun and wow factor like I remembered is beyond disappointing.
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