#beetfries

[kaaanoa]

#fuckyeah #beetfries

[serenadipityeats]

Brickhouse (Central, Hong Kong)

Hidden in an alleyway, beside the stall that sells purses on D'Aguilar St, we made our way here before the opening time in order to secure a table. 

Pretty and colourful chalkboard menu.

I felt that the cheese on the Mexican-style street corn ($55) which was made with chili , mayo, lime, and queso really overpowered the taste of the corn. 

I've never been a huge fan of beets, though the home beet fries ($65) with sweet chili aioli and green onion may have converted me.  

The taco platter ($240) of rib eye, pulled pork, fish, chicken, and veggie which included cauliflower was just ok.  I think I can't help but compare this with other taco platters I've had back in Toronto and this one at Brickhouse just cannot compare in terms of taste and value for money.  Tacos are always in my mind supposed to be cheap, but that could be due to my lack of knowledge and experience with Mexican food.   Setting all bias aside, flavours weren't bad, just not memorable.   

I think Brickhouse's appeal is due to the fact that there aren't many other Mexican restaurants in HK that serve decent Mexican fare.   I've been meaning to go back to try their other dishes (though I've yet to), but new restaurants popping up everyday make it difficult to lure me back here.  

Reservations: No

Where:  G/F, 20A D'Aguilar St, Central, Hong Kong 

When: Mon-Thurs 5pm-3am, Fri-Sat 5pm-5am

[nemohungry]

homemade beet fries.

ingredients: - beets (I used one bushel— came with three beets total) - white vinegar - vegetable oil - safflower oil (for frying) - cornstarch - kosher salt

directions: 1. Preheat oven to 400 degrees Fahrenheit. 2. Wash beets with water, then chop off stems and leaves. 3. Drizzle each beet with vegetable oil and white vinegar, then individually wrap in foil. 4. Place wrapped beets on cooking sheet and bake in oven for about 45-55 minutes. 5. Once cooked, removed outside skin by rubbing with kitchen towel or hefty paper towels (careful, they will be steamy). 6. Slice beets to whatever shape you like (I prefer traditional fry-shaped). 7. Heat up deep pan with safflower oil (you don’t need much, I used about 1/4 of a cup deep). 8. Coat sliced up beets in cornstarch. 9. Carefully place sliced beets in heated oil (I used tongs for this step). 10. Flip beets to other side after about 2 minutes. 11. Remove beets completely and transfer to plate with paper towel after the other side fries for 2 minutes. 12. Sprinkle a little kosher salt and voila! You have beet fries.