Cod and seafood dip
Snacks: Clam, Iberico
Snacks: Quail Egg, Lamb
LPW Signature: Tuna, Sea Urchin, Espelette, Rice
Abalone, Butternut Squash, Risotto
Walu, Hearts of Palm, Celery, Apple
LPW Signature: Egg, Truffle, Parmesan, Caviar
Chicken, Foie Gras, Porcini, Crones, Black Truffle
Venison, Gingerbread, Cherry, Pumpkin
Banana, Chamomile, Fennel, Peach
Sea Salt, Caramel, Chocolate, Chili
Mochi, White Grape
Review: LPW is one of my favourite restaurants in Hong Kong. I think this actually might be my fifth visit! I still remember my first visit at its much smaller cash-only location on Wellington Street. The current Stanley Street location is dimly lit and boosts floor-length windows that show a great view of Central at night. The restaurant is one massive chef’s table that sits around 26 guests intimately. Throughout the 8-course meal you have a front row seat to watch Executive Chef Vicky Cheng and his team hard at work cooking and plating each dish. Vicky's creativity and passion shines through his visually stunning and equally delicious dishes. Congratulations on the engagement by the way!
Yuls and V were my dinner dates for the night. We began our meal with a light cod fish dip and some finger snacks. We were then presented with a white tablet and a small test tube of rosewater. The white tablet was actually a compressed hand towel that reconstituted when I poured the rosewater over it. What a thoughtful way to begin our meal! We started with the signature spicy tuna, sea urchin and crispy rice. I loved the contrasting texture of the tuna/sea urchin with the crispy popped rice. Definitely a decadent seafood party going on. Next up, the abalone was tender and sweet, almost earthy. The walu had a light crispy exterior and the apple-celery sauce brought a brightness to the dish. We also loved the signature egg and spinach raviolo nestled in parmesan cream and topped with caviar. This would have to be my favourite dish from LPW. Stuff of dreams! The egg oozed out perfectly when I cut into the raviolo and I mopped up all the egg/parmesan cream up with a freshly baked baguette. The caviar added a welcomed hint of umami. Did I mention that everything was perfectly seasoned? Next we had the foie gras wrapped in chicken with a generous shaving of black truffles. Our last savoury course was the venison, plated beautifully. Look at all the colours! At first I was a bit apprehensive of it but it was tender and slightly gamey in a good way. The cherry added a tartness to the meat and the gingerbread crumbs spiced it up. It was overall a well-executed dish because each bite brought something different to my taste buds. The desserts focused on contrasting textures and flavours. They weren't too sweet, which I appreciated. Don't leave LPW without trying a homemade mochi! They're amaaaazing. We ended the meal with freshly baked madeleines straight out of the oven, and a mochi and a white grape test tube shot that looked identical to the rosewater napkin at the beginning of the meal. I love these fun little touches.
On a side note, Vicky's other restaurant Liberty Exchange (aka LEX, or happy hour invasion of that bit in between Exchange Square and IFC) serves up delicious and reasonably priced set lunches, small bites for dinner (think mini lobster rolls and salted caramel ice cream sandwiches) and brunch. I can’t wait to try the chicken and waffles!
Date of visit: January 10th 2015
Liberty Private Works
Address: 26/F, 11 Stanley Street, Central, Hong Kong
Hours: Mon-Sat 7:30pm - 12:00am
Reservations open 4 weeks in advance