Brickhouse

No one can deny that Hong Kong is a mecca of amazing foods from all around the world, but there always seemed like there were not a lot of quality mexican to choose from. I've tried iCaramba! in soho for lunch and the food was decent. I actually really enjoy Coyotes in Wanchai, its such a fun spot and the food was actually really good! Other than that, I have not heard of many other yummy mexican spots to hit up...until Brickhouse came along. Brickhouse is located in a tiny alley in the middle of Lan Kwai Fong that many would walk by without even knowing that alley even existed. But once you venture into that dark little slit between the buildings, you discover a bustling restaurant filled with happy customers chatting away while munching on scrumptious mexican fare. Brickhouse has been getting A TON of buzz recently and we all know how much Hong Kong people care about buzz. They also don't take reservations so obviously its filled to the brim all the time (to the likes of Butao and Yardbird). C and I went on a Tuesday night around 7-8 and was delighted to find out that the wait would only be around 5-10 minutes. The seating is not exactly comfortable but it fits well with its hip and rustic decor and atmosphere. The hostess was quite friendly and came over periodically to check up on us. We felt that the feel and ambience of the restaurant was very similar to Yardbird, very hip, friendly, and laid back. But we did conclude that although the service was fine, Yardbird's service is still number 1. The waiters are just so charismatic and effortlessly make you feel so welcomed.

I actually forgot the name of the cocktails. But they were quite interesting but could use a bit more of alcohol! And this is not just coming from me (quite the alcohol lover), but C also thought her drink was a tad weak. 

Mexican Style Street Corn - sweet corn, chili, mayo, lime, queso 
The corn was quite sweet and it was covered with mayo and cheese. The chili flavor was not very strong and luckily neither was the flavor of the cilantro as I hate cilantro. The queso had a pretty strong flavor and went well with the sweetness of the corn. C commented that the corn at Cafe Habana in New York was definitely better. I unfortunately have not had Cafe Habana so was unable to make a comparison :( The corn was not bad, but I don't think I would get it again next time as it was not particularly memorable either. 

Back to Life Ceviche - shrimp, grilled tomato, smoked chilis, horseradish, citrus
Our server asked if if we preferred spicy or not and we quickly said that we loved spicy so she suggested we try the "Back to Life" ceviche. This ceviche was definitely aptly named! The dish may not look too appetizing... but the flavors and textures were spot on. One scoop of this ceviche with the crispy tortilla chips instantly woke up your taste buds. The smoked chilis provided a complex dance of flavors that did not overwhelm with the spice. The entire mixture was tangy, spicy, and oh so refreshing. The texture of the shrimp was very interesting and had the perfect balance of bite and softness. The zucchini and avocado furthermore provided a tasty crunchiness and a decadent creaminess to the entire already yummy mixture. The flavor of coriander was actually quite prominent but this actually worked very well with the entire dish and I happily devoured it all up (god forbid!). A definite must try! 

Tortillas Platter
The choice of tortillas are not on the menu and are instead written on the blackboard on the wall. We wanted to have a bite of everything so we got the tortillas platter. Our hostess was very nice and told us she could cut each tortilla into half for us. The pork tortilla was the first one we sunk our teeth into and boy was it good. The pork was bursting with flavor and you could tell it has been marinating for a long long time to soak in all those different spices. To counter the robust flavor the pork tortilla had a creamy dressing along with chunks of avocado. Great start! The fish tortilla was our next victim and the flavors were very different to that of the pork. It was much more delicate and refreshing with a creamy dressing and some crunchy purple cabbage. The fish was coated with batter and deep fried which made it crunchy and this went well with the soft tortilla. Once complaint was that the size of the fish was simply too small! The next one was the ox tongue tortilla which was also very yummy. The ox tongue had a gamey flavor and was quite tender. The slab of meat was thick and juicy and was paired with a spicy dressing and some sprinkling of crunchy onions. We happily gobbled this down as well. The fourth tortilla was unfortunately a miss. C really liked the chicken tortilla and while I agree that the flavors were fine the chicken was very dry and stringy. This could be a good choice for those who like cleaner and more mellow flavors - but hello you are eating mexican food :). The last was the ribeye which was also disappointing. The rib eye was very mushy and just tasted a bit strange. It would have been much much better if it were thick juicy slabs of medium rare ribeye smothered with robust flavorings. But unfortunately this was not the case, the meat seemed overcooked (but not in that tender beef stew way) and the other components of the tortilla did not provide any type of textural contrast either.

Home Beet Fries/Betabel Fritas - deep fried roasted beets, sweet chilli mayo, green onions
Mmmm these were soooooo good. Beets are delicious on their own, but coated with a thin crispy batter and dipped into a creamy spicy mayo is just gastronomical bliss. The beets are juicy and sweet. The coating is not greasy and perfectly crispy. I could eat a bucket of these!

Brickhouse was definitely an enjoyable dining experience. There were some misses with the food but I can definitely see the passion and thought put into the dishes and would definitely love to come again to try some of the other items on the menu. The bartenders were also extremely friendly and C and I stayed behind to take part in some serious shot taking. This is a very exciting addition to the Mexican dining scene in Hong Kong and I look forward to coming again!

Brickhouse

20A D'Aguilar Street

Central 

Hong Kong

Sumi Yakitori

I was supposed to visit Sumi Yakitori for a friend's birthday a few months ago but the venue was changed at the last minute. Since then, I have forgotten about Sumi but every once in a while the name would pop back into my mind and I would tell myself that I should check it out sometime if I was in the mood for yakitori. I finally got the chance to venture to this smokey den to taste its delicious skewers last week and Sumi is now one of my favorite places for yakitori! Sumi is located in a super sketchy building with hostess bars on all its other floors. The building is quite hard to find as it is located in a dingy dark alleyway nestled between skyscrapers. The atmosphere was very laid back and you were smothered in smoke the moment you stepped in. The food was great and our server was friendly, but I think they really should improve their ventilation system because it was so smokey that it made the dining experience less enjoyable.

Cheese mochi
This is by far the best cheese mochi I have ever had. I've previously raved about the cheese mochi at Sensyu but Sumi's mochi has knocked it off first place. The outer shell is extremely crispy and the mochi is light and chewy. Sumi's mochi was thinner and was very airy while still remaining the oh so satisfying chewiness. The amount of cheese was also very generous and it oozed out as we cut into these little pockets of heaven. 

Soft chicken bone
These were well seasoned and had a nice char. The pieces were very decently sized and were crunchy and delicious. These were done well but were nothing mind blowing.

Ox tongue
The ox tongue is to die for. Just look at those thick juicy slabs of meat! The texture was great and the flavors were strong. The flavoring was just right and brought out the meaty flavors of the ox tongue. I particularly liked how thick the tongue was cut as it really works with the texture of the meat. Best ox tongue yakitori ever. 

Eel
The skin had a great crunchy char and the eel was juicy and very meaty. I didn't really like the bones in the eel but that is my own personal issue has I am quite sensitive to small bones that most people can eat. Flavoring was again done well. 

Chicken wings
The chicken wings had a great ratio of skin and juicy meat, the skin was very crispy and delectable. This was done well but nothing special. 

Grilled corn with garlic butter 
The corn was roasted perfectly and was juicy and sweet. We were given large chunks of aromatic garlic butter to smother over the yummy kernels. This was very good but I got a bit lazy eating the corn and gave up half way. Next time I will just use a knife. The serving size was also very generous. 

We also ordered a "chicken paw", I thought that was rather disgusting and had a very funky texture but some of my friends really enjoyed it. We also got a short rib which looked very delicious but taste wise was only normal. It was good, but not something I would specifically order again. One thing we got that I loved was the foie gras rice with egg. I unfortunately was unable to get a picture because the server divided the portion for our party. The foie was very rich and fragrant and the egg enveloped the rice in a creamy sauce. Although it was very delicious, the rice was very heavy and a small bowl is quite sufficient especially with all the other dishes we ordered.

Sumi Yakitori

9/F

Evernew House

485 Lockhart Road

Causeway Bay 

Hong Kong

Ramen Kureha 拉麵來

Ramen shops have been on fire recently in Hong Kong and there are a couple of big name players such as Butao, David Ramen, Daruma, and Tamashii. Kureha is also starting to get a bit of buzz and I've also heard that they have a truffle ramen... and as you all know I am a total sucker for truffle so clearly I had to go and see what this is all about. I tried Daruma a few days ago and unfortunately did not have my camera so was unable to document the experience :( the ramen at Daruma was quite good but still was unable to knock off Butao's #1 spot in my heart. The cheese mochi was absolutely scrumptious though and I wouldn't mind going back just for those! Daruma also has this sinfully yummy mentaiko pasta that they put on top of the ramen.

The decor of Kureha was quite charming, it had a lot of old japanese toys and decorations inside which made the place have a retro feel to it. T and I went around 2 pm on a Sunday and had to wait around 5 minutes for a seat. 

Slurp slurp everyone busy with their ramen  

Chicken Broth Ramen with Extra Collagen 
This was T's bowl of ramen and I only tried a spoonful of the broth. I did not like it very much and he didn't seem to either as he commented that he might just stick with the standard tonkotsu broth next time. It wasn't bad, I just do not prefer it as I like my broth so be very rich and strong. 

Collagen 
This was the glob of collagen provided with the chicken broth ramen. Personally I thought this was kind of gross but it melted into the broth and we all know collagen makes your skin bouncy and supple :) 

Tonkotsu White Truffle Ramen
Mmmmm this bowl of ramen was quite delicious. You might think that the truffle flavor with ramen is a bit strange but I actually thought the combination worked quite well. The mixture of mushrooms also worked really well with the truffle broth and provided a nice array of textures. The cha siu was well balanced between fat and meat but could be a bit more flavorful. The noodles were firm and I saw that they were made in-house! At first I felt that the amount of truffle was too little and I asked the waiter if it was possible to add a bit more. They were very accommodating and said they would be willing to add more this time - brownie points! The ramen was definitely much better after the addition of extra truffle! I feel that they could perhaps use truffle oil as well to make it more aromatic and cost efficient as truffle oil is not too expensive. Although Butao is still my favorite I would definitely come here for this truffle ramen because it is a very unique choice and I really enjoyed it. 

With all the sides :) Not all mine... 

Onsen Egg
T told me that the egg here is the bed, and he was right. I've tried the half cooked eggs at all the other ramen shops I've been to but this is definitely the silkiest and delectable onsen egg out there. My only complaint is that it was a bit cold. I tried to heat it up a little but burying the egg under my noodles but my efforts were in vain. Regardless the egg was still creamy, silky, and oh so good. 

Kureha has definitely made it to my list of to-go to places for ramen! My next ramen stop is to be Tamashii but I think I may need to take a break from ramen for a little. 

Ramen Kureha 拉麵來

20-22 Wun Sha Street

Tai Hang 

Hong Kong

Greyhound Cafe

I've realized that a majority of my reviews are relatively favorable, but this does not mean that it is because I am easily pleased. It is because I've been lucky enough to have visited a lot of quality restaurants and also because I always do my research before visiting a new place. Greyhound Cafe gathered a good amount of buzz when it first opened and I've passed it numerous times while going home from the gym in IFC yet I never got around to stepping foot inside. I was meeting A for a casual dinner one night so suggested that we check it out. Greyhound came from Thailand and is supposedly very popular there, I am not sure how good it is over in Thailand, but the Hong Kong Greyhound was a complete disappointment!

Greyhound Famous Fried Chicken Wings
According to the menu, there is a legend that once someone dropped an entire batch of these chicken wings into sand but since they were so good they just dusted them off and continued nibbling. Whoever thought of this legend must have been crazy because I definitely did not even enjoy them regularly much less covered with sand! The wings had a faint taste of fish sauce and was way too over fried. The meat has lost all its moistness and the wings were just little dried up sticks. 

Spaghetti with Corned Beef and Fresh Chilies
This dish sounded very delicious in concept, but in reality it was terrible. The pasta was undercooked and the corned beef was very dry. The chili flavor was nonexistent. 

Phad Thai with Fresh Prawn
This dish was actually decent. Nothing special just regular pad thai. Definitely not the best phad thai I've ever had either. 

Crispy Sweet Corn with Crabmeat 
This was another dish that was acceptable. The corn and crabmeat patties were pipping hot and went well with the sweet chili sauce. Although this was not bad, it is not something I would specially come back to Greyhound for just to eat. Also, as the dish cooled, the patties felt too starchy and was not good anymore. 

All in all, this was not an enjoyable dining experience. The service was also very mediocre. The waitstaff were not rude, just not properly trained. I feel that Greyhound is only able to get away with this quality of food because of its prime location. I have heard that certain dishes are better but Greyhound Cafe is definitely not a place I am keen to return to!

Greyhound Cafe

Shop 1082

Podium Level 1

IFC

Central

Hong Kong

LGB

I was walking around IFC with Y one day and we decided to have a quick snack. Macarons sounded very good so we popped into LGB for a quick bite. The macarons are definitely not the best I've had but they are very decent.

LGB Cafe

Shop 1106

IFC

Central

Hong Kong

Liberty Private Works

Dining at Liberty Private Works was definitely one of the highlights of the year! I have been dying to come here for a long time and I finally got the chance at Y's birthday dinner. Since opening in 2009, the difficulty of getting a reservation at Liberty Private Works has been legendary, and for good reason! The food definitely lived up to its reputation and I was incredibly impressed. The service was impeccable, it was very obvious that the servers were very knowledgable about the food and although the service was very professional it also maintained the perfect level of friendliness and intimacy. The chef of Liberty Private Works, Vicky, is a true magician. The food is so inspired and executed to perfection. It is so great to see people who are so passionate about food and have the talent to match. Liberty Private Works definitely deserved all the hype surrounding it and I can't wait to go again. The restaurant only seats 26 people and guests are position around the open kitchen so they can see the lovely food being prepared. It took me a few days to get this post up because I wanted to do the food justice and to make sure I have time to really write a in-depth and thorough review.

Amuse Bouche of heirloom tomatoes with lardo powder and olive oil caviar
What a beautiful start to the meal! This dish serves as the perfect sneak peek for the amazing dishes that are yet to come. One of the things I miss most about America are the farmer's market and the heirloom tomatoes. The heirloom tomatoes were juicy, fresh, and sweet with just the right amount of tartness. The jello, powder, and olive oil caviar created an array of unique flavors and textures. The lardo powder provided a interesting richness to the dish in a light and airy manner. The olive oil caviar provided little bursts of earthy olive oil flavor. The presentation was beautiful and was a feast for the eyes (just like every other dish that came later). This amuse bouche was delicious and all of us were more ready than ever to savor the other amazing dishes. 

Tuna, Sea Urchin, Espellete, Rice
This dish is one of Liberty Private Work's signature dishes and I can definitely see why! The tuna tartare is absolutely mind blowing. The texture and flavors are spot on and the uni was incredibly fragrant and sweet. The radish and cucumber exquisitely wrapped around the side provided a crisp crunch to the softer textures of the tuna and uni. The home made crispy rice provided another textural contrast and took the dish to another level. Once again, the plating was spectacular and was truly a work of art. You begin eating the dish by eating the frozen grape and conclude the dish with the frozen longan. Every measure is taken to ensure that each dish is perfect. 

Give meee

Scallop, Iberico Ham, Dashi, Egg White
The iberico jelly was so interesting and something I have never tried before. The jelly had such a intense and rich flavor and each piece of iberico was placed perfectly which just reveals the care and attention that the chef paid to its creation. The scallop was seared perfectly but slightly under-seasoned. Each little leaf of herb was not merely a decoration but also a component of the dish. Each herb had a specific taste that enhanced the next part of the dish. The scallop tartare wrapped with butter lettuce was my favorite part of the dish. Each little bite was bursting with flavor and the texture was also very pleasing. The daikon with egg white and crispy scallop had a subtle and delicate flavor and I thought the crispy scallops were a very night touch in contrast with the softer textures of the egg white and daikon.

Thank you Vicky for the lovely champagne with wild strawberries :) 

Market Fish, Chanterelle, Peas, Vanilla 
The fish was sliced quite thinly but it was not overcooked at all and was still flakey and tender. The skin also achieved the perfect golden crust. Anyone who knows me will know that I am an avid pea hater, yet the pea puree here was actually quite good (this is a very serious compliment)! I absolutely loved the vanilla foam, the fragrance and sweetness of the vanilla complemented the delicate flavor of the fish perfectly. This dish was so refreshing and beautiful dish, it was like spring on a plate. 

Egg, Truffle, Parmesan, Caviar
Yum yum yum yum yum. I will dream about this dish for nights to come. This dish was just luscious, decadent, and amazing. The skin of the ravioli was thin yet firm enough to hold onto delicious filling. Once you break open the ravioli the golden yolk oozes out onto the lush velvety cream sauce. Once the dish is brought out you are instantly smothered with the glorious smell of truffle. You are also given a fresh crusty mini baguette to wipe clean the plate.

Duck, Pancetta, Morel, Edamame
The duck breast had a great meaty flavor and was gorgeously pink. The figs were ripe and the sweetness was a match made in heaven with the gamey duck meat. The morels had a lovely earthy flavor and together with the fresh flavor of pureed edamame created a beautiful myriad of flavors and textures. The spring roll was also excellent and provided another textural contrast.

Pork, Cauliflower, Rhubarb, Macadamia Nut
The pork has been cooked with tender loving care for many hours and is incredibly tender. Although the meat melts in your mouth, the pork skin is fantastically crispy and not too fatty. The vegetables are cooked just right and maintains just the right amount of crunch. Once again all the flavors work together to create a lovely united dish. One small complaint was that the second piece of pork was a bit tough. Plating was once again impeccable.
 

Chef Vicky making magic happen

Pineapple, Coconut, Olive Oil, Black Pepper
Watching Chef Vicky make this dessert was like watching an artist transform a blank canvas into a masterpiece. But instead of using paint, Vicky created his art with an array of deliciously sweet ingredients! This dish was so fresh and really optimizes the sweet flavor of the pineapple along with the creamy rich flavor of the coconut. The caramelizing of the pineapple allowed it to attain a richer level of sweetness and the pineapple whipped cream was to die for! The crumbs also added a nice textural contrast to the dish. A joy to look at and to devour :) 

We were all too busy with the cake that I failed to take a picture of the last dish which was "Hazelnut, Chili, Earl Grey, White Chocolate". I think at that point I was pretty stuffed. but it was a lovely chocolatey end to our amazing meal. I made this cake for Y :) I think my piping skills are improving! Happy birthday my love <3 

We opted for the wine pairing with our meal and our server once again was not only very knowledgable about each dish but had extensive knowledge about how each wine complemented each course. The meal was absolutely spectacular. The food was obviously fantastic but it was also the friendliness and passion of Chef Vicky and the servers that made the entire dinner not merely a meal but a unforgettable experience. I hope to come to Liberty Private Works again and again :)

Liberty Private Works

26/F

Stanley 11

11 Stanley Street

Central

Hong Kong