[Liberte part 1/3] Prawn/sea water/golden berry was my favorite within the cold dishes part. The saltiness of sea water jelly brought out the sweetness of the prawn, and the citrousy golden berry and creamy avocado layered up the flavours and texture 👌🏻
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(Pic 2) bonito/myoga/shiso was the first course served, a bite-sized appetizer🐟
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(Pic 3) white asparagus/caviar/finger lime was also an outstanding dish. Chef used the white asparagus from 3 different countries to create a panna cotta-likes cream base, and topped with sliced white asparagus from Taiwan, finished with caviar and finger lime 😋
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The most anticipating restaurant in Kaohsiung this year, leads by chef Takeda . Grateful to have the opportunity to try Liberté during its soft opening stage ☺️
#Kaohsiung
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