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2015-08-25
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My dining partner was suddenly sick today so I found myself arriving at the 'crime scene' all by myself (many female friends keep telling me that fine dining is a crime.). But if there's a place that suits solo diners in Hong Kong, this is going to be the one - Liberty Private Works. No, I meant Twenty Six by Liberty. I better start getting used to it.Like most things in life, all good things must come to an end. It was brutally sad to see Chef Vicky go but there's a new chapter written here sta
They are keeping the same format here, so just a surprise menu every night (HK$900) and nothing more.
Dinner started off slowly as the kitchen tried to wait for different diners to arrive. While I was patiently waiting, they began serving me their amuse bouche - a mini pizza with Iberian ham which was dried for 36 months, and 2 types of cheese (parmesan and mozzarella cheese) with a hint of lime.
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Manioc, also commonly known as cassava or arrowroot, is a plant usually found in Brazil or other South American countries. With this dish, Chef Alexander was trying to do it like a nacho. Manioc stripes were deep fried and after being sprinkled with mushroom dust, it was served with something along the line of a carrot purée (I was too busy with my phone and missed part of the explanation!).
It was a lot of fun dipping the manioc in the purée. Interesting start (3/5).
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These deep fried potato balls with dill reminded me a lot of the Spanish tapas patatas bravas. They gave the dish a little contemporary twist by putting some Russian Beluga caviar on top and some horseradish cream on the bottom. This was reasonably good (3/5).
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Our first main course was barbecued avocado served with Japanese salmon roes, curry powder, edible viola and rice cracker. Look at that adorable presentation!
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The next dish was langoustine served on a rosemary stick. The way Chef Alexander skillfully worked his blowtorch, I knew I was in for a real treat. This piece of langoustine from Mozambique was really huge in size! And that rich flavor was perfectly complemented by some tomatoes, pickled fennel and anise on top (4/5).
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Chef Alexander came up and explained that the beetroot had already been cooked 2 days with a special sauce, and combining with a special dehydrated seaweed "wrapper", it would give me this "funny" texture. And the texture was indeed a little funny. And chewy too I might add. Apart from the beetroot with a funny texture, let's not forget about the Kobe cheek. It was slow braised to perfection with a wonderfully tender and silky texture. Thought the sauce was slightly on the acidic side, otherwise it would have been perfect (4/5).
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This was a very special dish. Again lots of stuff in there and it tasted a little like the poached pear in the French cuisine but with a mix of more complex flavors. I love this one (4/5).
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