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Mexican [Hong Kong]

p0lst3r | | Jun 4, 2012 01:42 AM

First, see PhilD's write-up on Brick House (I've not been yet):

Sai Ying Pun (short walk up from Sheung Wan MTR) has a small american/mexican taqueria of sorts called Taco Chaca. I love when people do this sort of thing -- small space with straight-up-and-down menu of on-the-run food, with cold beer in the fridge.

I'll work my way through the menu over time but first visit (last Sat afternoon) tried three taco styles: pork, chicken and fish (skipped the beef). I was really wanting to love this place, and their food was light/tasty, but the (soft) tacos were so wet ... dripping with so much watery liquid. I would have thought the one enemy of this food was liquid so the mastery was drain the salsa to keep dry, layer tasty fillings that generally hold together while you eat it. Server said fish was their most popular and, not surprisingly, it was by far the least liquid.

An American friend has eaten there a couple of times and said she didn't notice it gushing in liquid. Perhaps it was a bad batch I had so will reserve judgement until I return.

Obviously the victim of any food fad (Mexican in HK!), I headed to Four Seasons for set menu lunch today with visiting chef from same hotel in Mexico. Given the venue, was not particularly overpriced (HK$390+), and I thought it was great. The food was surprisingly NOT over-thought, it was simple, interesting and tasty.

(below is my guess on ingredients


Ceviche scallops, outer shell of tomato, red onion, cucumber tossed in dressing of avocado, lime, cilantro, spring onion, green chilli, served in butter lettuce cups and sprinkled with smoked red chilli threads

Grouper gently grilled served red skin side up on cooked soupy salsa (what do you call this?) with capers, red/yellow peppers, soft sweet onion, garnished with corn shoots, grilled baby corn, grilled shisito pepper and lime wedge.

Vanilla sponge cake soaked in light/runny condensed milk with light vanilla-icecream-like frosting. Discs of raspberry gel (agar agar) with purple basil leaf, fresh raspberries with gold leaf, freeze dried raspberries.

TEQUILA TASTING (costs extra)
Three tequila styles served with two non-alco refreshers (light sweet-ish virgin mary, guava/basil/lime).

Salad could make at home but was highly refined in the way it was assembled (all in the execution, and sorry my pic doesn't do it justice -- was soooo nice). Main course was tasty, well balanced and perfectly executed - mopped the plate with my bread. I generally hate dessert, only tasted it because it was included, but ended up eating it all!! I had a late and large breakfast so it wasn't that I was hungry for lunch, it was just nice food.

Last visiting chef I experienced was El Quim de la Boqueria at 1/5 on Thursday night and it sucked. I was so excited but that cannot be the food he serves in Barcelona. A complete disaster (all 10 people I went with agreed, apart from a couple of dishes which were good). So today's lunch was a redemption for the visiting chef (and at Four Seasons, of all places).