Diner’s Diary | Twenty-Six by Liberty serves up creative and exotic international fare
Bjoern Alexander's multifaceted technique makes for a menu full of surprises
Liberty Private Works has changed its name Twenty-Six by Liberty and is now helmed by ex-Whisk chef Bjoern Alexander. There is an open kitchen in the middle of the restaurant with 26 seats around it.
Opened almost a month ago, adventurous diners come here to try the food at HK$900 a head that not only features creative dishes and exotic ingredients, but also interaction with Alexander as he presents each of the 10 courses from a menu that changes every two months.
The theme of the restaurant is “Tree of Life”, with the Taoist words “reality”, “universe” and “life” spelled out in neon letters above the lifts. The interior features hand-painted trees and the menu is in three sections, the young sprouts are starters, the branches signify the mains, followed by the roots, in the hopes that the culinary experience will help diners establish a friendship with the chef and come back again.
Going through the courses at a hosted dinner, it’s obvious Alexander is well travelled. We try exotic ingredients like manioc, a tapioca root from Peru that he has manipulated and deep-fried until crunchy and contains bits of mushroom and chilli for flavour.
