Liberty Private Works - Christmas 2013

Liberty Private Works is one of my favorite restaurants in Hong Kong (perhaps in the world!) and I know I am always in for a top notch treat whenever I score a reservation at this Hong Kong hotspot. Unfortunately this post was from a while back and therefore I don't think I can provide an accurate review of each dish but what I do know is that everything impeccably prepared and absolutely divine. Chef Vicky is such a magician with the flavor profiles of each dish and the presentation is always spectacular. Thank you T for treating me to such an amazing Christmas meal and thank you Chef Vicky for once again delighting my palate and giving me that extra truffle and extra mochi :)

Not pictured: the classic tuna and uni dish

Oyster by Angelica

Blue Lobster, Black Trumpet, Lomo, Clementine

Local Market Fish, White Anchovy, Romaine, Piquillo Peppers

Egg, Truffle, Parmesan, Caviar with supplemental Alba White Truffle

Rabbit, Spaghetti Squash, Goji Berry, Pistachio

Venison, Cherry, Salsify, Gingerbread

SO beautiful

Strawberry, Coconut, Champagne, Pink Peppercorn

 More mochi please!

So cute! 

Unfortunately I was barely in HK this summer and was unable to grab a meal at LPW. I will make sure I come again next time I am back!

Liberty Private Works

26/F

Stanley 11

11 Stanley Street

Central 

Hong Kong

Manchurian Candidate

I am completely obsessed with spicy food, especially ma la spicy food but I hate sour and spicy such as buffalo wings. Blech. Although I love spicy food, I haven’t really found any specific Szechuan restaurant in Hong Kong. This may be because not everyone can do spicy so I have less of an opportunity to explore the selection of Szechuan eateries. I’ve recently heard really good things about Chili Figara but unfortunately it was booked full on the night I wanted to go. But I actually went there last week and will have a review soon! Since Chili was full I searched on openrice for another Szechuan option and found Manchurian Candidate. It is located in a building smack in the middle of Lan Kwai Fong. The building is quite ghetto and A and I were a little bit apprehensive when we stepped into the lobby. A thought I was trying to kidnap him or something haha! The restaurant is a private kitchen and the atmosphere is very plain and homey. The owners were very welcoming and extremely friendly which made the dining experience more enjoyable. Overall the food was quite good; it really did feel like you were eating at someone’s home. The price is also very reasonable so I would definitely consider returning again but I do feel that Chili Figara was better!

Pork Dumplings in Chili Oil

These spicy dumplings are one of my favorites and I will always order then if I see them on the menu. These were unfortunately a disappointment as the skin of the dumpling was way too soft and was barely holding the filling together. It was overcooked and mushy. The filling was normal, it would be better if it was meatier. The sauce was also a little bland as it felt like they did not strain the dumplings properly therefore everything became diluted. 

Dan Dan Mian

The dan dan mian is another one of my favorites but also sadly missed the mark. The soup did not have that fragrant peanutty flavor that I love so much but was instead watery and tasted like very normal noodle soup broth. The noodles were very mushy and overcooked. Do not order this!

Spicy Eggplant

Yay after two disappointing dishes, this dish was a lovely surprise. The eggplant was tender and was infused with flavor. The sauce was not too oily and was very tasty. We felt that it was not spicy enough though so told the kitchen that we were able to take the heat and to show us what they’ve got! This dish went very well with plain rice. Yum!

Pork Stir-fry with Cabbage and Chili

This dish was another winner. The pork was not too fatty and the cabbage was nice and crunchy. The seasoning was also done well and this was at the right spice level although it could be even spicier! The spice slowly grows on you though, initially you don’t really realize it and then you find out your mouth is numb. This was also a great dish to go with plain rice. 

Salt and Pepper Calamari

The calamari was crispy and the batter was not too thick. This dish was fine but nothing spectacular, just your regular plate of fried calamari. It tasted better when I dipped it in the sauce of the eggplant dish. 

The restaurant serves homey down to earth Szechuan food. The people are super friendly and warm and that made the dining experience much more enjoyable. The surroundings are not fancy, but it adds to this family style dining style. If you are looking for a reasonably priced, home style, spicy meal, definitely check out Manchurian Candidate! 

Manchurian Candidate

5/F

Winner Building

37 D'Aguilar Street

Lan Kwai Fong

Central

Hong Kong

TBLS

Private kitchens with inventive and exciting tasting menus have been all the rage in Hong Kong. I'm sure you all remember my review where I raved about how Liberty Private Works blew my mind. TBLS got a ton of buzz when it first opened 2 years ago, and getting reservations is still very difficult and people have to book months in advanced. I was really excited when my friend told me she had a reservation for dinner one night but a number of people told me it really was not too impressive and to not have my expectations too high. The reviews on openrice as also very mediocre but I was not going to make up my mind until I get a taste myself. The space was very small and we were seated outdoors. Although there were big fans it was still a bit hot. The servers were polite and knowledgable of the dishes.

Soup & Sandwich
Cauliflower and Parmesan Vichyssoise with Truffle Oil 
Crab Cake Sandwich with Garlic Aioli and Roasted Cherry Tomatoes 
The first course was a great start to the meal. The crab cake had generous chunks of fresh crab meat and had a crispy coating. The roasted tomatoes had a lovely smokey flavor and provided a perfect tangy kick in contrast with the cream fragrant garlic aioli. The bun was lightly toasted and was buttery and soft. I thought it would be better if it was slightly more crusty. The soap was cold and very refreshing. The flavors were very fresh and the truffle flavor was quite light. The soup went very well with the sandwich and this course all came together very well. 

Goat Cheese Panna Cotta 
Roasted Beet Root, Fried Fennel, Balsamic Gastric, Mizuna, Pancetta, and Lychee 
This dish in concept was ok, but it turned out to be very confused. The goat cheese panna cotta had a nice creamy texture and the flavor of the goat cheese was nice. But all the other components of the dish just seemed a bit random. I felt that chef wanted to make a dish that combined a rich array of textures but the result was a bit of a mess. The dish didn't taste terrible, but the fried fennel, along with the creamy panna cotta, the crunchy pearl onions, and the beet room just didn't seem to work together to create a satisfying united bite. 

Hamachi Tartare
Cucumber Jelly, Smoked Pineapple, Tatsoi, Salmon Roe, Avocado, Yuzu-tamari Soy Vinaigrette
The first thing I did was scoop off all that parsley. Yuck. The hamachi was flavored well and had a nice firm texture. The fleshy chunks of fish went very well with the creamy avocado underneath and the salmon roe provided little bursts of savory goodness. It was a decent dish and had a spicy kick to it (although it was a tad too spicy). I enjoy spicy food a lot but it just was a bit too peppery for this type of dish because I felt it should be more refreshing. This was done well, but nothing to celebrate over. 

Spice Rubbed Chicken and Fried Chicken
Deviled Egg, Baby Spinach, Sesame and Maple Vinaigrette
The spice rubbed chicken was flavored well and the meat was tender. The skin had a nice char to it but it was not very crispy either. The fried chicken had a thick crispy outer shell and was very mediocre. The deviled egg, pepper, and onion mixture under the egg provided a nice crunchy accompaniment to the heavier chicken component but overall I did not enjoy this as it was a bit like a strange fruit salad of sorts. This dish was fine but not particularly memorable. 

Jasmine Tea Milk Chocolate Bar
Rice Crispy Treat, Chocolate Pearls, Shaved Chocolate, Strawberry Anglaise 
This dessert was a slight redemption to the dishes that failed to impress. The chocolate was rich and creamy and the rich crispy was crunchy and sinfully sweet. The chocolate pearls added an extra bite of crunch and the strawberry and orange components went very well with the chocolate and rice crispy. 

Creamsicle Macaroon Sandwich
Vanilla Ice Cream, Calamansi Marmalade, Macaroons
This dish was a disappointment. The macaroon was very tough and chewy. The ice cream was normal and where was the Calamansi Marmalade? The chocolate drawing on the plate was cute, but nothing compared to the art created at LPW. 

All in all, it is concluded that although some dishes were good, TBLS has been overhyped and I would not pay the price for this type of food. TBLS's concept is to reinvent classic comfort foods and I think that is a interesting concept, yet for the price paid I don't think it is worth it. The reinvention is not inspired enough and is merely a slight modification that did not allow the diners to experience the dish in a exciting and innovative way. Some dishes were enjoyable, yet if LPW is only $100 more, I would most definitely sprint over to LPW over TBLS any day.

TBLS 

7th Floor

31 Hollywood Road

Central

Hong Kong