Restaurants & Bars

Brick House [Hong Kong]

PhilD | Jun 2, 201203:41 AM     27

Lots of new openings in HK, in-fact so many it is tricky to keep up. Looks like South American/Mexican is on trend at the moment with a few new places slated to open, and a guest Mexican chef at the Four Seasons lounge restaurant.

Last night we popped into Brick House, which is sort of in soft opening mode (although at full price). Its tucked down a lane near LKF and so is a bit tricky to find (behind the handbag stand) and not well signposted yet. We had intended to just check it out and grab an early Friday drink, but we thought we should try a few snacks, we liked the a lot and ended up cancelling our dinner reservation to try more of the menu.

We nearly left after the second drink because the Argentinian Malbec was so grim: really industrial tastes. We had left most of the glass and asked for the bill. One of the owners (Howard – I think) asked us if anything was wrong, on hearing we thought the wine was bad he replaced our unfinished glasses with another choice and asked us to stay and give it another go. It turned out to be a very drinkable red from South Africa (and we bought a bottle). Top marks for great service!

First off was fried beetroot with a chili mayonnaise. I love beetroot but have never had it fried like a chip; but it works. The chili mayo was a bit underpowered but still good. We then headed for Guacamole with four salsa and pickled vegetables. They seem to serve homemade chips, the guacamole was good and chunky and each salsa had its own personality, which made it a pretty good dish.

We then tried a few tacos, a nice battered fish version and then pulled pork, both very good individually but a little too similar in flavor as they had very similar garnishes, maybe an idea to differentiate them a little more. We finished with a tuna tostada which was OK but not as good as the preceding dishes.

Service is still finding its feet, and they clearly still have the training wheels on. But that said it is good and friendly and they are having a lot of fun, which is infectious. Is it true Mexican? I am not expert so best to wait until Uncle Yabai passes judgment to assess its authenticity. However to me it is pretty good and deserves a return trip – it is nothing at all like the gloopy Tex Mex found in many places.

My prediction is that it is going to be as hip and popular as Yardbird.

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