Liberty Private Works

Dining at Liberty Private Works was definitely one of the highlights of the year! I have been dying to come here for a long time and I finally got the chance at Y's birthday dinner. Since opening in 2009, the difficulty of getting a reservation at Liberty Private Works has been legendary, and for good reason! The food definitely lived up to its reputation and I was incredibly impressed. The service was impeccable, it was very obvious that the servers were very knowledgable about the food and although the service was very professional it also maintained the perfect level of friendliness and intimacy. The chef of Liberty Private Works, Vicky, is a true magician. The food is so inspired and executed to perfection. It is so great to see people who are so passionate about food and have the talent to match. Liberty Private Works definitely deserved all the hype surrounding it and I can't wait to go again. The restaurant only seats 26 people and guests are position around the open kitchen so they can see the lovely food being prepared. It took me a few days to get this post up because I wanted to do the food justice and to make sure I have time to really write a in-depth and thorough review.

Amuse Bouche of heirloom tomatoes with lardo powder and olive oil caviar
What a beautiful start to the meal! This dish serves as the perfect sneak peek for the amazing dishes that are yet to come. One of the things I miss most about America are the farmer's market and the heirloom tomatoes. The heirloom tomatoes were juicy, fresh, and sweet with just the right amount of tartness. The jello, powder, and olive oil caviar created an array of unique flavors and textures. The lardo powder provided a interesting richness to the dish in a light and airy manner. The olive oil caviar provided little bursts of earthy olive oil flavor. The presentation was beautiful and was a feast for the eyes (just like every other dish that came later). This amuse bouche was delicious and all of us were more ready than ever to savor the other amazing dishes. 

Tuna, Sea Urchin, Espellete, Rice
This dish is one of Liberty Private Work's signature dishes and I can definitely see why! The tuna tartare is absolutely mind blowing. The texture and flavors are spot on and the uni was incredibly fragrant and sweet. The radish and cucumber exquisitely wrapped around the side provided a crisp crunch to the softer textures of the tuna and uni. The home made crispy rice provided another textural contrast and took the dish to another level. Once again, the plating was spectacular and was truly a work of art. You begin eating the dish by eating the frozen grape and conclude the dish with the frozen longan. Every measure is taken to ensure that each dish is perfect. 

Give meee

Scallop, Iberico Ham, Dashi, Egg White
The iberico jelly was so interesting and something I have never tried before. The jelly had such a intense and rich flavor and each piece of iberico was placed perfectly which just reveals the care and attention that the chef paid to its creation. The scallop was seared perfectly but slightly under-seasoned. Each little leaf of herb was not merely a decoration but also a component of the dish. Each herb had a specific taste that enhanced the next part of the dish. The scallop tartare wrapped with butter lettuce was my favorite part of the dish. Each little bite was bursting with flavor and the texture was also very pleasing. The daikon with egg white and crispy scallop had a subtle and delicate flavor and I thought the crispy scallops were a very night touch in contrast with the softer textures of the egg white and daikon.

Thank you Vicky for the lovely champagne with wild strawberries :) 

Market Fish, Chanterelle, Peas, Vanilla 
The fish was sliced quite thinly but it was not overcooked at all and was still flakey and tender. The skin also achieved the perfect golden crust. Anyone who knows me will know that I am an avid pea hater, yet the pea puree here was actually quite good (this is a very serious compliment)! I absolutely loved the vanilla foam, the fragrance and sweetness of the vanilla complemented the delicate flavor of the fish perfectly. This dish was so refreshing and beautiful dish, it was like spring on a plate. 

Egg, Truffle, Parmesan, Caviar
Yum yum yum yum yum. I will dream about this dish for nights to come. This dish was just luscious, decadent, and amazing. The skin of the ravioli was thin yet firm enough to hold onto delicious filling. Once you break open the ravioli the golden yolk oozes out onto the lush velvety cream sauce. Once the dish is brought out you are instantly smothered with the glorious smell of truffle. You are also given a fresh crusty mini baguette to wipe clean the plate.

Duck, Pancetta, Morel, Edamame
The duck breast had a great meaty flavor and was gorgeously pink. The figs were ripe and the sweetness was a match made in heaven with the gamey duck meat. The morels had a lovely earthy flavor and together with the fresh flavor of pureed edamame created a beautiful myriad of flavors and textures. The spring roll was also excellent and provided another textural contrast.

Pork, Cauliflower, Rhubarb, Macadamia Nut
The pork has been cooked with tender loving care for many hours and is incredibly tender. Although the meat melts in your mouth, the pork skin is fantastically crispy and not too fatty. The vegetables are cooked just right and maintains just the right amount of crunch. Once again all the flavors work together to create a lovely united dish. One small complaint was that the second piece of pork was a bit tough. Plating was once again impeccable.
 

Chef Vicky making magic happen

Pineapple, Coconut, Olive Oil, Black Pepper
Watching Chef Vicky make this dessert was like watching an artist transform a blank canvas into a masterpiece. But instead of using paint, Vicky created his art with an array of deliciously sweet ingredients! This dish was so fresh and really optimizes the sweet flavor of the pineapple along with the creamy rich flavor of the coconut. The caramelizing of the pineapple allowed it to attain a richer level of sweetness and the pineapple whipped cream was to die for! The crumbs also added a nice textural contrast to the dish. A joy to look at and to devour :) 

We were all too busy with the cake that I failed to take a picture of the last dish which was "Hazelnut, Chili, Earl Grey, White Chocolate". I think at that point I was pretty stuffed. but it was a lovely chocolatey end to our amazing meal. I made this cake for Y :) I think my piping skills are improving! Happy birthday my love <3 

We opted for the wine pairing with our meal and our server once again was not only very knowledgable about each dish but had extensive knowledge about how each wine complemented each course. The meal was absolutely spectacular. The food was obviously fantastic but it was also the friendliness and passion of Chef Vicky and the servers that made the entire dinner not merely a meal but a unforgettable experience. I hope to come to Liberty Private Works again and again :)

Liberty Private Works

26/F

Stanley 11

11 Stanley Street

Central

Hong Kong