奇卡諾 上環
地址: 上環歌賦街15號地舖
最後更新:
奇卡諾推介
[ Chicano | 上環 ]I’ve tried most of the Mexican places in HK and still looking for the best one. Today I went to try this sortanewly opened restaurant in Sheung Wan with a friend. What separates Chicano from other Mexican places is that they are not trying to be innovative or contemporary with their dishes. Their main objective is to share the authentic flavours of Mexico. One of the founders of Chicano, Gabriel, says that he opened Chicano to share his grandmother’s cooking as he couldn’t find any other restaurant in HK that deliver the flavours of his home after being here for 7 years. After tonight, I can say everything on the menu is either a hit or a miss and certainly on the pricey side. Definitely not like the tacos in Mexico which sell for $10HKD. —— —— Guacamole and Chips $128 Of course, we had to start our night with some guacamole and chips. Their chips aren’t made inhouse like TSM and lack the fresh corn flavour. We asked the server if they make it inhouse and she said “Yes, we fry them inhouse”, they fry it themselves but source the tortilla else where 😅. The fry on them can also be better as they are quite pale. Our basket also came cold and not hot and we had to ask them to refry it just to warm it up. The guacamole on the other hand is smoother than others and resembles a sauce more so a dip. The flavour is great though, with very fresh and ripe avocados with some juicy and refreshing tomatoes and red onions. They also incorporate cilantro into the guacamole which I liked. Portionwise, it is on the small side as the size of the chips themselves isn’t too big. The guacamole is reasonably sized. —— —— Tostada de Ceviche de Pulpo $158 We also got their octopus ceviche as another starter as it was recommended by the founders and guests. However, we both found this dish to be the most underwhelming and not worth the price. The octopus is sliced quite thinly and lacks texture and the dish’s flavour profile is rather onedimensional, spicy and sour but also not. The ceviche was served on a tostada that was very soggy and probably sat for a while before being served. The avocado was a nice touch but the whole dish and the salsa macha (chile árbol, peanuts, sesame) is very unmemorable.—— —— Tacos de Pescado $ 168 As for the tacos, we went for the fish tacos as our server said they are the most popular ones. Fortunately, these were delicious and by far the best fish tacos I’ve had in HK. The fish itself is so fresh that you can actually taste it is sea bass! It’s also perfectly fried thus tender and flaky. The batter on them is paper thin but also fluffy (reminds me of Chinesestyle fried fish/shrimp) and incredibly wellseasoned with this spiced and salty coating. The fish is also not overloaded with toppings and sauces like other Taquerias but given reasonably so the ratio is not imbalanced. Only a few slices of cabbage are given as topping to add some crunch and allow the fish to shine. Sauce on top is a light crema and salsa roja (made with pasilla morita chillis and tomato) which is tangy and not too spicy. Portionwise, it is $56 per taco which is quite expensive and you may have to order more than one plate if your party is large as two tacos is not very filling. —— —— Cauliflower Mole Negro $168 We also tried this cauliflower dish, expecting a whole head of cauliflower but it is actually half a cauliflower, and they still charge this high price😰. That means it has to be good right? Well, the taste is very average. They use a special mole sauce which has chocolate in it (but it is a savoury sauce with chillis) and it tastes very unique and tasty but doesn’t really work with the cauliflower in our opinion. The pickled red onions are way too acidic and strong and the cotija cheese is quite nonexistent. The almonds added an unnecessary crunch and offer no flavour. I don’t recommend this dish as it is unjustifiably expensive. —— —— Tamales de Hongos $148 This is my favourite dish of the night and you can’t get it anywhere else in HK. It’s my first time trying tamales and I’ve got to say, it’s really good but only for the people who like these textures. It’s made with masa harina (same as the tacos) but instead of it being toasted, it is steamed in a banana leaf with a filling instead, becoming sorta like a dumpling. The masa is very creamy and grainy with a subtle sweetness and pronounced corn taste. The filling was assorted mushrooms and Oaxaca cheese which works really well together as the mushrooms are cooked very thoroughly, removing all water and becoming these bitesized umamibombs, paired with the savoury cheese and it was literal perfection with the corn. To make it even better, add some of their salsa guajillo which is my favourite salsa of the night as it has strong roasted tomato and pepper flavours. Their pico de gallo is refreshing and crunchy, great pair with the soft tamales. The only problem I have with this is the portion size which is tiny! One tamale is not even the size of my palm 😫 but was so delicious I could have eaten four😋—— —— Churros $78 We ended our night with their famous churros which my friend deemed the best she has had in HK! I wouldn’t know as these were the first ones I’ve tried but they were quite delicious 😋 The outside is crunchy and the inside is shockingly fluffy, soft, and doughy (although not dense) and I really enjoyed the layer of cinnamon sugar to give flavour and crunch (although more cinnamon would be appreciated). The salted caramel adds flavour and another layer of texture without being too sweet or overpowering, this sauce was very good on its own and ate a few teaspoons by itself. Although these took 30 minutes to be served, they were served freshly fried which I appreciate. —— —— 推介 🙆🏻♀️ for tacos and tamales 💬 Overall, not a bad time here and very much enjoyed the tamales and fish tacos (the only dishes I would come back for but would definitely come back for) but I felt everything was overpriced. I know this is the central district but still. Our bill was 1k total without drinks and we weren’t even that full. Had to go to Messina and fill up on samples and 6 scoops of ice cream (read review haha) The service is also quite slow and lacklustre. It was a Thursday night and they were very busy but I expect them to be able to handle this pressure. 🗓 Revisit? ✅ ⭕️for tamales/ ❎
上環奇卡諾
| 餐廳分店 | 奇卡諾 |
|---|---|
| 地區 | 上環 |
| 電話訂位 | 55953334 |
| 餐單 Menu | 墨西哥菜,三文治, |
| 人氣指數 | 451 |
| 價錢幾錢 | $201-400 |
奇卡諾訂位
奇卡諾位於上環區，詳細地址是上環歌賦街15號地舖，餐廳寬敞座位數目共有48個。奇卡諾幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐奇卡諾餐單包括有墨西哥菜,三文治等美食，付款方式有Visa,Master,AlipayHK,支付寶,八達通,AE,銀聯,Apple,Pay,Google,Pay,微信支付,OpenRice,Pay付款，Booking網上訂位可以電話致電 55953334 查詢訂座。奇卡諾優惠
奇卡諾 評價 相片
[ Chicano | 上環 ]I’ve tried most of the Mexican places in HK and still looking for the best one. Today I went to try this sortanewly opened restaurant in Sheung Wan with a friend. What separates Chicano from other Mexican places is that they are not trying to be innovative or contemporary with their dishes. Their main objective is to share the authentic flavours of Mexico. One of the founders of Chicano, Gabriel, says that he opened Chicano to share his grandmother’s cooking as he couldn’t find any other restaurant in HK that deliver the flavours of his home after being here for 7 years. After tonight, I can say everything on the menu is either a hit or a miss and certainly on the pricey side. Definitely not like the tacos in Mexico which sell for $10HKD. —— —— Guacamole and Chips $128 Of course, we had to start our night with some guacamole and chips. Their chips aren’t made inhouse like TSM and lack the fresh corn flavour. We asked the server if they make it inhouse and she said “Yes, we fry them inhouse”, they fry it themselves but source the tortilla else where 😅. The fry on them can also be better as they are quite pale. Our basket also came cold and not hot and we had to ask them to refry it just to warm it up. The guacamole on the other hand is smoother than others and resembles a sauce more so a dip. The flavour is great though, with very fresh and ripe avocados with some juicy and refreshing tomatoes and red onions. They also incorporate cilantro into the guacamole which I liked. Portionwise, it is on the small side as the size of the chips themselves isn’t too big. The guacamole is reasonably sized. —— —— Tostada de Ceviche de Pulpo $158 We also got their octopus ceviche as another starter as it was recommended by the founders and guests. However, we both found this dish to be the most underwhelming and not worth the price. The octopus is sliced quite thinly and lacks texture and the dish’s flavour profile is rather onedimensional, spicy and sour but also not. The ceviche was served on a tostada that was very soggy and probably sat for a while before being served. The avocado was a nice touch but the whole dish and the salsa macha (chile árbol, peanuts, sesame) is very unmemorable.—— —— Tacos de Pescado $ 168 As for the tacos, we went for the fish tacos as our server said they are the most popular ones. Fortunately, these were delicious and by far the best fish tacos I’ve had in HK. The fish itself is so fresh that you can actually taste it is sea bass! It’s also perfectly fried thus tender and flaky. The batter on them is paper thin but also fluffy (reminds me of Chinesestyle fried fish/shrimp) and incredibly wellseasoned with this spiced and salty coating. The fish is also not overloaded with toppings and sauces like other Taquerias but given reasonably so the ratio is not imbalanced. Only a few slices of cabbage are given as topping to add some crunch and allow the fish to shine. Sauce on top is a light crema and salsa roja (made with pasilla morita chillis and tomato) which is tangy and not too spicy. Portionwise, it is $56 per taco which is quite expensive and you may have to order more than one plate if your party is large as two tacos is not very filling. —— —— Cauliflower Mole Negro $168 We also tried this cauliflower dish, expecting a whole head of cauliflower but it is actually half a cauliflower, and they still charge this high price😰. That means it has to be good right? Well, the taste is very average. They use a special mole sauce which has chocolate in it (but it is a savoury sauce with chillis) and it tastes very unique and tasty but doesn’t really work with the cauliflower in our opinion. The pickled red onions are way too acidic and strong and the cotija cheese is quite nonexistent. The almonds added an unnecessary crunch and offer no flavour. I don’t recommend this dish as it is unjustifiably expensive. —— —— Tamales de Hongos $148 This is my favourite dish of the night and you can’t get it anywhere else in HK. It’s my first time trying tamales and I’ve got to say, it’s really good but only for the people who like these textures. It’s made with masa harina (same as the tacos) but instead of it being toasted, it is steamed in a banana leaf with a filling instead, becoming sorta like a dumpling. The masa is very creamy and grainy with a subtle sweetness and pronounced corn taste. The filling was assorted mushrooms and Oaxaca cheese which works really well together as the mushrooms are cooked very thoroughly, removing all water and becoming these bitesized umamibombs, paired with the savoury cheese and it was literal perfection with the corn. To make it even better, add some of their salsa guajillo which is my favourite salsa of the night as it has strong roasted tomato and pepper flavours. Their pico de gallo is refreshing and crunchy, great pair with the soft tamales. The only problem I have with this is the portion size which is tiny! One tamale is not even the size of my palm 😫 but was so delicious I could have eaten four😋—— —— Churros $78 We ended our night with their famous churros which my friend deemed the best she has had in HK! I wouldn’t know as these were the first ones I’ve tried but they were quite delicious 😋 The outside is crunchy and the inside is shockingly fluffy, soft, and doughy (although not dense) and I really enjoyed the layer of cinnamon sugar to give flavour and crunch (although more cinnamon would be appreciated). The salted caramel adds flavour and another layer of texture without being too sweet or overpowering, this sauce was very good on its own and ate a few teaspoons by itself. Although these took 30 minutes to be served, they were served freshly fried which I appreciate. —— —— 推介 🙆🏻♀️ for tacos and tamales 💬 Overall, not a bad time here and very much enjoyed the tamales and fish tacos (the only dishes I would come back for but would definitely come back for) but I felt everything was overpriced. I know this is the central district but still. Our bill was 1k total without drinks and we weren’t even that full. Had to go to Messina and fill up on samples and 6 scoops of ice cream (read review haha) The service is also quite slow and lacklustre. It was a Thursday night and they were very busy but I expect them to be able to handle this pressure. 🗓 Revisit? ✅ ⭕️for tamales/ ❎
All the meat was full of the aroma from grilling and herbs🤩🤩🤩But the tortilla is a bit disappointing 🙈too soft and not firm enough for my liking, and its lacking the flavour😟Tamales de PolloNever tried (or heard of) before so cant tell its standard🤣but its very cheesy with chicken stuffing😋wrapped in sth gnocchi likeChurros🌟🌟Good churros😋😋😋crispy out fluffy in but not oily at allWith caramel sauce
開始潮濕又熱熱地 分享下清爽野先( ͡° ͜ʖ ͡°)想清爽啲 tacos係其中一樣我會諗起既食物搵搵下發現美食雲集既歌賦街原來有間墨西哥餐廳叫 @chicanohk店舖裝潢好摩登好似pinterest會見到咁 仲有條靚靚旋轉樓梯添⋆⸜♡⸝⋆（我地坐門口位 望住九記同勝香園條隊無停過咁多人 一開關癲左lol）◦ Tostada de Ceviche de Pulpo食清爽野之前黎個清爽既appetizer先( ˃ ᵕ ˂ )睇落好細件咁 但其實堆滿左八爪魚架份量都適合兩個人share食八爪魚軟腍但不失口感 調味酸酸辣辣簡單黎講 就係墨西哥菜既口味◦ Tacos de Lengua試左兩款tacos 其中揀左少見啲既牛舌佢係用左薄切牛舌兼慢煮過 所以唔會有太靭咬唔開既問題醬汁配左salsa verde有別於紅色既salsa 佢用左墨西哥既綠色蕃茄同青辣椒味道相對無咁甜 口味上會鮮明強烈啲唯一少少不滿係如果tacos皮暖啲無咁凍就好了◦ Tacos de Pescado另一款試左seabass為主角既魚款炸魚外脆內嫩 處理得好味既佢配既salsa roja係我地常見啲果款用新鮮蕃茄整 較酸酸甜甜餐廳既調味仲帶多層煙燻風味✿#lastbitematters#lastbitematters_central✿
Refreshing Mexican restaurant with very authentic touch. Delicious tacos, great Birria, and nice touch with café de olla. We had a nice lunch time with friendly service. From the music to the decoration and small details like the spring water from northern Mexico. Will definitely go back every time I’m in HK. From a Mexican to a Chicano friend 😉
⌇c h i c a n o “ 🐙“ Tostada de Ceviche de Pulpo( $ 1 4 8 ) Octopus, Lime, Avocado, Peanuts, Salsa Machaloved the octopus, thinly sliced and tender,very appetising refreshing to start the meal “ 🌮 “ Tacos de Pescado( $ 1 9 7 ) Black Cod, Cabbage, Crema, Salsa Rojablack cod was coated in a thin layer of batter and fried with a crispy finishing, loved the acidity from the lime, salsa and mexican crema“ 🍮 “ Flan ( $ 6 8 ) Caramel, Egg Custard, Vanillaa light dessert to finish the meal, was worried that it would be too sweet but sweetness was just right for mechicano, bringing the chef’s mexican grandmother’s home cooking to Hong Kong with the most authentic mexican menu, indeed it felt really homey! really spacious restaurant located in gough street would definitely visit again to tryout their choices of taco!Chicano 🥑G/F, 15 Gough Street, Sheung Wan#foodraah_sheungwan
您對於上環餐廳「奇卡諾」有何comment？
奇卡諾餐廳詳細資料：
- 奇卡諾地址: 上環歌賦街15號地舖 Chicano, G/ F,15 Gough Street, Sheung Wan
- 奇卡諾電話: 55953334
- 奇卡諾價錢: $201-400
- 分類: 墨西哥菜,三文治,
- 座位: 48
- 付款: Visa,Master,AlipayHK,支付寶,八達通,AE,銀聯,Apple,Pay,Google,Pay,微信支付,OpenRice,Pay
- FB專頁: 奇卡諾 Facebook
更多奇卡諾相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在千里之月鮨旬菜內有任何傳播的風險，千里之月鮨旬菜在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳千里之月鮨旬菜除了遵守預防及控制疾病的相關規例，千里之月鮨旬菜同時建議採取以下措施*千里之月鮨旬菜 黃, 千里之月鮨旬菜 藍, (千里之月鮨旬菜 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
奇卡諾在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內奇卡諾應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳奇卡諾建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
奇卡諾餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳