影片
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.
继续阅读
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.
继续阅读
士利街丹11号，一座新但不显眼的大厦(可能行过左都唔觉)， Twenty Six by Liberty就落户系26/F，入面又啱啱只有26个位，一切26的巧合。严选的食材，无限的创意，细致的技巧，用心的摆盆，每道菜都好有惊喜，系一道艺术品，或者你可以当今晚系一个food contemporary gallery tour！Octopus, Ikura, Figs八爪鱼好入渍的好入味，食落有酱油香，加埋橙红色晶莹剔透鱼子的少许鲜味及汤，很不错，而且配上鲜无花果，清甜味可以消除酱油的浓烈感，同埋整体食材同颜色配搭非常好！(9月尾，正系无花果季)Ravioli我个人对Ravioli其实好有保留，永远皮厚馅少，粉感重。但呢度的Signature Ravioli就好唔同，1粒但分2条2个口味，皮馅分配为2:8，馅料饱满可见，1款系Ricotta cheese另一款系鸭肉，鸭肉味好香浓，觉得太浓亦可滴少少Basil oil(served withdropper)，虽然个Ravioli算好味，但不过最惊喜系个清炖牛肉汤，好清好甜好有牛肉味，一饮牛肉味就散到成个口腔！值得试Uni CaviarPasta 我不食Uni，所以Chef只准备给友人，卖相一流有层次，最后刨上鱼干碎，喊喊鲜鲜的鱼子酱完全没有遮盖Uni鲜味，再配上浓汁Pasta，一流Chicken Risotto因为不食Uni同Tomoto的关系，Chef特意的准备一道Not on the menu的菜式Risotto，一听到其实有 D失望，心谂Risotto好难煮得好食又济。意外地，鸡比肉卷，外面煎到金黄色好香脆，而内面仲保留到肉汁好滑又幼嫩，最精采最精采莫过于系D鸡汁Risotto，鸡汁的香浓度就好似用最少50只鸡肴出一小碗的鸡精一样，每粒米都被鸡汁包住又仲保留到小小咬口，而且一黠都不油腻，真系好好食，绝对绝对要试！友人话Uni Pasta好食但同呢个Risotto相比，一定会拣Risotto!(我个人highly recommended，最好订位时request埋)Pigeon灰白色的碟子配上鲜红色Beetroot汁及深红色Pigeon，效果相当特出但又比用全白碟多一份和谐感。Pigeon慢煮左12个钟，大约5成熟，而且肉汁完全被锁住，食落非常嫩滑有肉汁，鸽味好出好浓，好好食，再伴著酸酸甜甜蓝莓一齐食，好Match！Tofu Foam哇好特别，入口即溶而且有香浓豆浆味之余仲有姜的辣味，似泡沫版姜汁豆腐花，配埋D蜜糖碎碎，2种口感3种味觉！整体讲Twenty Six by Liberty系一个多感观餐厅，可以食之余，可以望住厨师们准备每一道菜，由画碟放一粒蕃茄一朵花放主菜到Final touch，都可以睇得好清楚，亦可以不断同厨师们交流，好似西餐版Omakase咁，而且食物方面，唔系单单得个靓字，而系好用心并且有惊喜！我会推介大家一试
继续阅读
👍好有惊喜的餐厅，坐位以酒吧形式，全枱只能坐20人。食物方面，无论视觉味觉都好。厨师细心讲解每道菜。没有选择配酒。自选餐牌上的红酒，价钱非常公道。一定介绍身边朋友去。👏👏
继续阅读
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.
继续阅读