One minute we were all complaining about the dearth of quality Mexican fare in Hong Kong, and the next minute taco joints were popping up like roaches after a winter in hibernation. Hey, at least the restaurateurs are listening (unlike our government).
We all know by now that cool restaurants these days have to be difficult to find and preferably hidden up a back alley somewhere—so Brickhouse, by this very definition, is the epitome of cool. As you might expect, brick facades are a recurring theme here, and exposed ceilings and bare floors give the space a down-to-earth and pretty convivial vibe.
Start your night with an explosive cocktail like the Bloody Maria before diving into a sinful Mexican feast. We couldn’t stop raving over our starters of Mexican-style street corn drenched in chili, cheese, mayo and lime; stone-ground chips dipped in fresh and vibrant salsas and a whopping tub of firm and flavorful guacamole; market fish ceviche doused in citrus and tomato juices and aioli-complemented braised octopus tostadas—and this was before we got to the mains.
Every dish was dizzyingly colorful and served on equally bright plates—top this with the contrasting flavors (pretty much every dish had a combination of savory, sweet, zesty and spicy elements) and Brickhouse might just be the closest thing you can get to a drug-free psychedelic experience. Our main of citrus-brined chicken with juicy, well-seasoned meat was yet another chart-topper. Factor in the friendly service and the no-frills no-reservation policy (which works out for us because we HATE having to book weeks in advance), and Brickhouse has come up with a winning formula.