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2013-12-20
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Liberty Private Works . The liberty group got its potential to maintain the standard and stand out from the crowd . No matter wether you visit Liberty Kitchen and Bar , Liberty Private Works or even Liberty Stone Oven for just a piece of pizza , their delicacies definitely moves you with different style dining experience . And for this time , I am going to introduce the highlight - Liberty Private Works (LPW) .LPW are open for dinners only Mon to Sun , prepare a 8 course degustation menu . It ma
LPW are open for dinners only Mon to Sun , prepare a 8 course degustation menu . It may seems a bit troublesome as you need to make the reservation on line and even advanced your booking one month earlier hence it show popularity . You even need to make deposit first before you enjoy the meal . However , at the price of 900 , I can tell LPW is well worth the cost and the wait . The entire tasting journey is impeccable and impossibly delicious , very good value indeed . Let's see how my description motivates you for the first try
Complimentary Biscuits
This thin crusted bread biscuits definitely taste extraordinary with its ordinary looking . It extremely crunchy texture goes well with the guacamole . This dip is competent with its strong avocado paste and a great mixture with the hint of Serrano chiles . Such refreshment certainly whet the appetite. Its crispy layer with sesame touch popped up the incentives and motivates you to crave for more and moreOyster By Angelica
The starter comes to Oyster By Angelica . Oyster itself is very plump and succulent , covered with hot fried garlic and chive that it create a strong contrast between cold and hot , even add a hint . Fish roe and pineapple jelly garish on top to even complex the flavor and bring out the refreshing taste . The oyster with natural sea salt hint is extremely fresh . Briny sense goes well with the seasonings on top .Overall mouthful is very interesting in a dynamic note . I can't image how an ordinary oyster can create such sophisticated sensations . This playful and competently executed starter sets the tone for the coming course . By the way , you may wonder what's that white cube and tube for , the answer actually is a towel ! The white compressed napkin will swell up after you add the Lemon grass and scotch which contains in the test tube. What a thoughtful idea to clean your hands ! It's very caring too .
Tuna,Sea Urchin,Espelette,Rice
Here is one of their signature that represented LPW , also one of the highlight of the tasting journey . Be loved at the first impression , I was surprised with its dedicated presentation . With the staff introduction, which is clear and well elaborated , we should have the icy riesling grapes on the left first . The grape under wine marination is aromatic and alcoholic . It's icy and alcohol sense certainly stimulate your tastebuds . Uni in the middle , surrounded by thinly sliced cucumber . Sea urchin stirred with farmed big -eye tuna cubes , extremely fresh and firm , the chef even add espelette pepper to the content , spice and enrich the gourmet, with the spicy seasoning , it gives the dish a subtle kick . The creamy smooth content match well with the crispy puffed rice and crunchy cucumber . Lastly , having the frozen sweet Longan to end up this richly favorable cuisine . Overall mouthfuls are unexpectedly incredible .Blue Lobster,Black Trumpet,Lomo,Clementine
The next course come blue lobster . Various ingredients placed properly on the plate to form a colorful presentation . Blue lobster is an umami , fresh and sweet in a very high quality . Garnish with black trumpet mushroom in front , to urge a fusion mixture that is very palatable and strong in flavor . The lomo , pork tenderloin is in a tender soft texture that give out a contrast to the firm lobster meat . Meanwhile , the clementine ,mandarin orange in deep color bring out it sourness , its bright character amazingly blend well with other components. Lastly the small portion salad strike a perfect balance for the general performance. Such flavor combination are very daring and unique , I specially appreciate such creativity.Local Market Fish,White Anchovy,Romaine,Piquillo pepper
Market fish comes to white anchovy on that day stands it ground . No doubt , a dish one could expected to enjoy at the high end restaurant . White anchovy is a bit fishy , somehow its bring out the own freshness under the searing . Smoky sea eel and poached tiny quail eggs on sides , both are very decent and exquisite . The tiny quail egg glamorously melted with dense stewing in miso and spices . Romaine lettuces and piquillo pepper mingled interestingly with the fish , piquillo pepper in sweet tastes but no heat . Generally , the flavors came together nicely but the thin crust on top was over greasing . Once again , the combination is daring , but fantastic . Every single detail of the dish are very meticulous and none of their fish goes simple . I bet is their style .Egg,Truffle,Parmesan,Caviar
The egg truffle is also a signature dish of LPW . Its unique cooking method definitely receive praises ! How would it goes wrong with such decadent , perfectly complemented ingredients ? Caviar and truffles topped on a perfectly poached egg , underneath is an unique ravioli wrapped with spinach . Tastes fabulously yummy , can't explain in words . The truffle and caviar are very aromatic and smell heavenly good . The core (egg) is cooked in a perfect timing to maintain its runny egg yolk , egg yolk spread out in the first touch while it blends well with the broth. The broth is an impeccable foundation that mixed with parmesan cheese hint and whipped cream . Overall mouthfuls are fruitful , tastes are luscious , cheesy but not filling . An out of my expectation , it is even served with a homemade baguette , the bread is baked crisply and in a strong buttery flavor , a good accompany delights to mop the plate clean and make sure you don't even waste a drip of the broth . This is a particularly creamy , mouthwatering temptation ! I do like this dish very much . Can't stop indulging in my own world after the first bite , very impressive .Pheasant,Autumn Truffle,Iberico Ham,Celery Heart
After such heavy fulfillment , here comes a lighter courses compare to the former one . The plating of this dish is much more intricate and complicated , garnish by lime foam and cream scratch on the black platform. Pheasant is slightly perfumed with Autumn truffles , not that strong and dense in flavor , but enhanced by the aroma . Pheasant are tender and wonderfully moist . Clear cut on celery heart and the pheasant to create distinctive layers , more vegetables are added in to refresh your mouthfuls and give out a crunch crisps to the pheasant. Iberico ham on sides give out a smoky sense but not overwhelming , it is a proper match under the simple marination of the ingredients. The overall taste are still very plentiful since the mixture is very outstanding . The infinitive array of possibility are revealed in both presentation and tastes , allowing diner to enjoy , explore and experience .Milk Fed Veal,Langoustine,Artichoke,Chervil Root
The surprises never ends . Here comes another assorted salty savories , all in an eye catching sliver platter . I was deeply moved by its sensation . Every ingredients place in a perfect array with delicate design . You start by savoring from the left , the staff indicates the tastes will goes on a upgrading dense mode . Pigeon breast with chocolate sauce is enchanting . Milk fed veal , the meat of young cattle , wonderfully create its succulent and tender content under the slow cook stewing . Deep fried langoustine is fresh meaty content with crispy bread crumbs . The crayfish ball is not greasy or oily at all , but all that can fulfill your satisfaction in one whole bite . Oxtail croquet with coffee sauce is typical savory with its glamorous richness and dense flavor . All parts are separated by artichoke and chervil root are garnished on top , mildly aromatic and even more palatable . Every mouthfuls is a new bright temptation . Every mouthfuls are impressive.Pineapple,Ginger,Keffir Lime,Sweet Chili
The presentation is much more breathtaking till the end . The dessert definitely hit the spotlight . Big portion dessert is delightful and stunning , the chef skillfully draw the lines and placed on a wooden board to finish this artistic masterpiece . I was even rhapsodized when chef Vicky pour a scoop full of liquid nitrogen , not only visually appealing due to its foggy effects , but also add a extra fun . It urges a light milky , weightless mouthfuls . Pineapple is roasted meticulously , a hot inner that form a contrast to the hazelnut feuilletine . Marvelously freezing cold and melt swiftly on your tongue . The platter is gorgeously fruitful with wide range of sweet savories and delights . Ice cream mochi is chewy , well match with the coconut foam . Malibu rum ,keffir lime powder and sweet chili is unexpectedly amusing , hot and trendy. It is not too sweet generally , since the pineapple give out the sourness and chili is a bit thrilling . Although it seems look like a wried combination , but the spectacular design score victory and such unusual pairings actual are a big success .Milk Jam,Quinoa,Salted Duck Egg
This is another dessert that still arouse me . Simple but fusion. Vanilla ice cream crossover with salted egg yolk powder and quinoa . Spoonful ice cream is very favorable with the quinoa crunch since it gives a crisp , while it is very interesting with the egg yolk powder . The tastes are bright and enjoyable .Warm Madeleine
Okay okay . This is really the last one - petite four . Petite four comes to warm madeleine . Madeleine cake was in a golden coat , look harmonious . Madeleine is sightly sweet , a flaky layer with a soft spongy content , more like soufflé in sense . The madeleine are needless to say , freshly baked that you won't feel disappointed even though it's a piece of cake. I maybe a bit exaggerated on the description , but the whole tasting journey really moves me .Service overall are polite and enthusiastic , staffs are equally well trained . What deserve mention is award wining chef Vicky Cheng leads a team of dedicated hospitality professionals . To provide such a unique and personal experience , he told me that the team spend countless hour collaborating . He is very friendly, open and talkative that even bring a more interactive causal dining experience ! Really appreciate your hard work and I can definitely feel he pay homage to the cooking methods and food .
The general atmosphere is friendly in a chic small surroundings .A private kitchen in a slick ambience, both a private kitchen as well as a giant communal chef's table . 26 high stool type seats around an open serving kitchen that you exactly look how they create such a masterpiece under their magic hands .From my deepest confession , I do think such tasting journey is unprecedented in such price range . The team lead by Vicky is very cooperative and you can see how the team work out without saying a word , it is not only about the tacitly , but also the key to bring the team with flying colors . It's the sincerity , effort and the team spirit . Well done .
張貼
