Playful presentations make the dining experience a feast for the eyes at Twenty-Six by Liberty

Winnie Chung

PUBLISHED : Wednesday, 18 November, 2015, 10:30pm
UPDATED : Wednesday, 18 November, 2015, 10:30pm

In place of its previous incarnation, Libertyworks, Twenty-Six by Liberty offers a new chef and a new soul to its menu.

Michelin-star chef Bjoern Alexander (formerly from Whisk!) takes creativity to an arty level with playful presentations, making the dining experience a feast for the eyes and the palate.

Alexander offers a 10-course degustation menu for HK$900 (additional HK$550 for pairing). The Zen-influenced three-part menu comprises "Young Sprouts", "The Branches" and "The Roots" and changes according to seasonal specialities.

The courses are described by their main ingredients - a mix of tastes from all over the world. Every mouthful is an explosion of tastes and senses as Alexander mixes and matches the some unusual combinations.

The avocado, for instance, was served with salmon roe and white peach, then spiced up with a touch of curry, while the tender octopus held a tinge of hibiscus and caramel, with some pink pepper sprinkled on top to provide a subtle kick.

A highlight was the potato, which was dried and charcoal grilled to the point where the potato flesh had the texture of sponge but maintained a strong smoky flavour. The Kobe beef was tender and it was succulent enough to eat without condiments.

The surprise of the evening was the honey eggplant dessert. Through a drying process, the eggplant acquired a firmer texture and the honey infusion added a sweet touch to its otherwise bland flesh.

Together with the cacao, banana and ginger from the meringues, marshmallows and ice cream, each spoonful was a delightful mix of flavours. 

26/F, Stanley 11, 11 Stanley Street, Central, 5186 3282