The two stories gastropub are divided into two area: open bar on ground floor are informal space for quick bites and drinks, at top floor, the area are design for fine dinning in a casual way. The vintage travel theme on top floor is the highlight in Liberty Exchange with single pedestal table match with leather chairs or leather trunks as decoration to create a sense of turn-of-the-century experience. The backdrop inspired by old clock at New York grand train station is mounted to juxtaposed with the floor tiles.

Candice Chan Chao grew up in Hong Kong before leaving for college in the United States. Graduating summa cum laude with a B.F.A in Interior Design from Syracuse University, she spent her post-college years in New York, revitalizing a Broadway theatre, designing studios and offices for multi-national corporations and developing interiors for New York’s famed 92Y. After returning to Hong Kong in 2009, Candice headed her own professional firm, J. Candice Interior Architects, designing commercial interiors for notable brands like Oliver’s Super Sandwiches, Cafe de Coral, Bread and Butter, St. Regis and private clubs around town. In the short history of her professional career, Candice was recognized by the business community at home and abroad. In 2009, she received the Most Promising Female Award from Hong Kong Tatler Magazine, the Creative Entrepreneur Award in 2010 and subsequently, the Canadian Maple Leaf Silver Award in recognition of her works in North America’s shopping malls and the Hong Kong City Lady Award by Hong Kong City Lady Junior Chamber in recognition of her personal attributes and professional contribution to the community. More recently, she was again bestowed with the Golden Bund Award by Interior Design Magazine China.

Community is a very important aspect of Liberty Exchange and it is reflected in their food, space and character. They are creating a neighborhood restaurant and bar to the concrete jungle of Central. The foundation of Liberty Exchange is built on a love and respect for food. They love to toss diced greens in oiled pans, debone salmon fillets, get excited about seasonal ingredients, finely dice shallots, drizzle vinaigrettes, swirl sauces on plates. Feed people. They are not looking to change the world (not yet at least). For now, they just want to plate up simple, satisfying honest food. Done the way they think it should be done, with knowing and careful preparation. At the heart of it, they are just looking to make something very good to eat.