Like to take this opportunity to say thanks to D who organized this wonderful dinner gathering so I can meet many new foodie friends whom I wanted to for a long while. It was my pleasure to meet them all! There were quite a number of buzz on this place over the last few months and I finally got the chance to try. The entire venue was pretty cozy, can only fit about 10 people along the bar top table around the kitchen.
Our menu for the night was written on the blackboard.
It is quite an experience to dine on a bar top table ...
... while watching the chefs prepare out meal.
According to chef, the Amuse Bouche was inspired by corn dog. Ah .. it has been a while I had a corn dog and it was a nice variation of it here. The sauce carried a hints of spiciness which was rather appetizing.
Next came the Seafood starters with Mulloway, Salmon and Hamachi. A rather interesting mix of fresh ingredients. Loved the presentation but honestly, it was rather unexciting.
Next came the Foie Gras with Cabbage, Apple, Ginger and Caramel. Rich and deep flavors from the foie gras with pretty strong hints of apple and ginger but not much of caramel. I think the caramel was part of the sauce but it was rather light indeed.
The Pork that came after was a thumbs up! Apparently it was imported from Holland / Netherlands. Have you ever tried pork from there? I haven't but I am glad I now know it was quality pork indeed! Soft, meaty, tender and juicy as well!
It was cooked just right, a little pink in the inside and I really don't mind having another piece!
The Beef with shortrib ravioli was rather disappointing especially after the pork experience. Ravioli was hard as a plastic Frisbee while the beef (sirloin I think) was just alright. Spinach below the ravioli was just too salty.
Before dessert was served, we were given a sorbet like item with Grapefruit and Shiso 紫蘇 flavors. It was refreshing but I think the grapefruit overwhelmed the shiso flavors.
To end the meal we had the Chocolate (Mousse) and Berries Citrus.
- Pork - soft, tender and juicy!
- the Amuse Bouche which was the corn dog inspired.
- Cozy atmosphere for a cozy fine dining experience
- Very out-going and friendly chefs.
- Beef with shortrib ravioli - Ravioli hard as a Frisbee
- Foie Gras with Cabbage, Apple, Ginger and Caramel - the rich flavor of the foie gras overtook the flavors of the sauces
Liberty Private Works
3/F, 12 Wellington Street,
Lan Kwai Fong, Central
Tel: 5186 3282
View Larger Map