The New Menu @ Brick House

Brickhouse has an all new menu, launched just this week, and I was invited to try it out! I was happy to see that Brickhouse is still as popular and packed as ever, and that despite changes to the menu, some of the old favorites are still there (the watermelon salad, the mexican street corn).

It was the first time that I met some of my fellow Hong Kong bloggers, and had very interesting conversations with G4Gary and Steph’s 852  Diary. It’s quite remarkable how different the dynamic is at a table full of food bloggers –  I could talk about food, for 2 hours, and NOT feel like I was over-talking the subject! I had to wait for my turn to take a photo of the dish, and with such a large group, we had the chance to try a wide variety of dishes instead of having to make hard choices.


Pisco Sour

I got started with a Pisco Sour – the Brickhouse version was yummy from first sip to last. The egg white gave it a certain creaminess, the lime a nice citrus kick, the sugar cane a different kind of sweetness. Like a Latin American Pina Colada, but healthier and not as sweet. They also have some pretty cool sounding beers that I’ve never seen before – fancy a Trout Slayer, Bohemia, or perhaps a Great White Shark?

For once, I was actually on time for dinner (shocker!), and whilst we were waiting for the others, we sampled their Trio of Guacamole, served with their stone ground chips – fresh and crunchy with just a hint of salt. I’m a bit of a chip-fiend, and was curious – although not made in house, the organic chips are carefully sourced, received raw and fried in-house.


Trio of Guacamole HK$75

The trio was comprised of a traditional guacamole, a fruit guacamole, and a chipotle guacamole.


Traditional Guacamole

Traditional: pure avocado with some cilantro mixed in there. It was nice and creamy but a bit on the salty side for me.


Mango, Apple and Pineapple

Fresh Fruit Guacamole: I’ve never encountered a guacamole with fruit in it, but actually the combination works quite well! Chef Austin Fry adds whatever fruits he feels is best for the day, and the mix of textures, the tanginess from the pineapple and the crunch of the apple was quite lovely! It was definitely my favorite of the three.


Chipotle and queso fresco

The chipotle version was the same traditional guacamole with a chipotle and fresh cheese topping. The chipotle added a nice little bit of zing, but otherwise it was pretty similar to to the traditional.


Casa Salad HK$95

Perhaps it was the bright orange plate, the standout colour of the purée, or the blood red beet vinaigrette  but I think this is one of the brightest salads I’ve ever seen. And you know what they say about vegetables – the more colourful they are, the better they are for you! It was a great way to start the meal.

Epazote braised carrot, mozzarella, roasted beet, habanero-carrot purée, mixed field greens, beet vinaigrette and crispy garlic – all those ingredients seem a lot for a salad, but all the elements mix well together. I could order that slightly piquant puree just by itself, it’s so good! In the salad, it provides that little bit of flavour and tingle on your tongue without stealing the show.


DIY Bone Marrow Tacos HK$135

Oxtail salsa, chimichurri, epazote roasted tomatoes, pungent herb salad, corn tortillas. Oh my goodness. The slow-cooked oxtail melts in your mouth and the marrow is so rich – lightly dipped in flour and flash fried to give an nice juxtaposition between crunchy and smooth. The slight bitterness of the herb salad really balanced out the richness.  A truly standout dish.

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Curious about Sal Curioso? (This restaurant has closed)

Gals and Gents, I present to you the newest addition to LKF’s restaurant scene: Sal Curioso! As you enter the restaurant and climb up the stairs from Glenealy Street, the delicious smell wafting from the kitchen is irresistible. Think of it as a bright orange carrot, and you are most definitely the horse – watch those steps, you might very well trip as you’re rushing up them!

Sal Curioso is the second restaurant by Woolly Pig Concepts, which also opened Madame Sixty Ate. The concept is based on a fictitious gourmet personality, Sal, who travels (curiously) around the globe, his main motivation: food! He must have settled in Latin America, as the restaurant offers up dishes predominately (but not exclusively) inspired by Latin American cuisine, with a twist!  There have been no comments on Open Rice, no blog posts to research beforehand – as far as I know, this is the first! And so, we went to this restaurant with zero knowledge, our excitement levels high and our taste buds excited.

As you enter the restaurant, you are immediately greeted by the cocktail bar to your right, and the large open kitchen to your left. Similarly to Madame Sixty Ate, you have a completely open view of the inner workings of the kitchen, and it feels like an intimate experience. The interior space feels open, well laid out, the tables are well-spaced (I hate eating elbow to elbow with the someone at the neighboring table). The scene is set, the diner is comfortable and ready for the opening act.

The menu was designed by Chef Director Chris Woodyard, also CD at Madame Sixty Ate, and ex-culinary director of the W Hotel Hong Kong. When I booked the table, I was informed that the menu is meant for sharing, but seeing as it was a date night,  more people was not an option – we would take our chances. The menu is partitioned into starters, the ‘cor menu’ (heart of the menu), Parrilla items (from the grill), sides, cheeses and desserts. For many of the dishes you are given the option of ordering a small or large serving. We wanted a little bit of everything, and you will find that even if you go as a couple, this menu works just as well for sharing between two as it does for four or more.


Small Plate Nachos – house corn crisps with avocado mousse, goat’s cheese, tomato relish and cilantro salsa $45

The first item on the menu: it sounded so appetizing that it had to be done, and what we were served was deconstructed, unconventional and surprising, and yet so satisfying and moreish! I would have to say that these are the most original nachos out there – throw out the nacho-corn chips, the salsa, the guacamole and the sour cream, add house made pork/corn puffs that look like bar snacks and taste like crackling, a smooth mousse of avocado and cheese, and (I must say) wonderful tomato and red pepper salsa – and this is Sal Curioso’s version of nachos. We were ready for more!

Albondigas – saltbush lamb meatballs on walnut braised chickpeas with shaved fois gras $55

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Chicha – a refreshing and tasty addition to the Soho scene

Chicha is a traditional Latin American fermented (0r non-fermented) drink made with maize , and it is also the name of a hip new eatery in town. I’ve been hearing whispers of “black cod at Chicha”, and all of a … Continue reading