Liberty Private Works

Liberty Private Works is a “chef table” style fine dining restaurant located on the top floor in Central district, Hong Kong. Although you will not find it in the Michelin Guide, it has a very good reputation since it first opened in 2009 and is one of the most difficult restaurant to book in Hong Kong, usually requiring around 1 month of advance booking.

The current chef Vicky Cheng before coming to Hong Kong and working at Liberty Private Works, had worked at some of the most acclaimed restaurants in the world including restaurant Daniel (New York), Canoe & Auberge Du Pommier (Toronto). During his time at Daniel, the restaurant was named one of the top 10 restaurants in the world by San Pellegrino and also garnered 3 Michelin Stars.

Chef Vichy Cheng had traditional French culinary training, but after settling down to work in Hong Kong, he is fond of incorporating Asian ingredients into his cooking, so I would describe his cuisine as modern French-Asian fusion.

Although it is restaurant that I have wanted to visit for a long time, for one reason or another, I have not been able to go until early last month. I am glad to say I was not disappointed.

Chef Vicky is very creative with his cooking. Thy are all nicely presented and they all tasted very good as well. The restaurant is surrounding for full length glass windows all round, so you will get a spectacular view of Central district at night. The “chef table” style seating with all the guests seated around a bar table encircling the kitchen area gave you a view of the dynamic happening inside the kitchen of a fine dining restaurant. Chef Vicky would usually personally explain every dishes to his guests.

For the quality of food and service, they charge a very reasonable HK$800 for an 8 course (excluding amuse bouche and petits fours) degustation menu.

All the photos were shot in RAW with Fujifilm X-Pro1 with Fujinon XF 35mm f1.4 R. The RAW files were processed with Capture One Pro with further processing in Photoshop CS5 before final output to the web.

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Amuse Bouche

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Tuna, Sea Urchin, Esplelette, Rice

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Lobster,Chorizo,Pumpkin,Coconut

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Salmon, Oyster, Nectarine, Fennel yogurt

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Egg, Truffle, Parmesan, Caviar

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Cginea Hen, Winter Black Truffle, Iberico Ham, Pear

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Venison, Mulberry, Cocoa, Muesli

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Korean Strawberru, Tomato, Mascarpone, Rosemary

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Fried Milk, Saffron, Manuka Honey, Bee Pollen

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Petits Fours

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