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Socialito 中環

地址: 中環雲咸街60號中央廣場地下2號舖地下

墨西哥菜,

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Socialito推介

I went to Socialito once before. I sat in the al fresco dining area and had tacos and beer. It was my understanding that behind the al fresco dining area was a formal dining area with more than just tacos: gorditas, tostadas, black mole, spiny lobster and avocado crudo... but actually no.This was Saturday at 8:00pm. Surely if they are serving their regular menu it's then? I swear, I was inside the formal dining area, not out front, but the menu we were given had none of the options you will read about in the reviews below. The menu I was given had about 6 different starters (chips & guac, chips & salsa, chips & ceviche, pork rinds & guac, and two others), 6 different types of tacos (the same ones you get out front) and three quesadillas. No gorditas, no tostadas, no roasted romanesco cauliflower, nada. Am I missing something?The chips I liked. They were freshly cooked and warm, thick and crunchy, salted without being salty. I also liked the guacamole. In HK it's often this wierd perfectly smooth, alien green stuff. Here it's chunky and clearly, you know, made of avocados. It came with some salsa verde too, but the salsa was overly sweet and not particularly good. Overall, I thought the offering was good. B+There was only one ceviche on the menu and I didn't read the description very well, so I can't describe it in any detail. It had fish and corn and maybe some fruit (?) and like the salsa verde was on the sweet side. I didn't dislike it but I don't think I'd get it again. OK, C+Three kinds of tacos: chicken carnitas on the left, then mahimahi, and finally beef. I'll say that I liked the beef the best. It had some of that sweet salsa verde on it, but not too much, and the beef itself was really well seasoned and well cooked charred on the outside but tender on the inside. The chicken carnitas taco was good I don't see why you'd go with chicken instead of pork here there was some sort of sweet onion pickle on top I could've done without. The fish was nice with some crispy... things... on top (sorry, I didn't really read the menu). Unfortunately they overdid it on the sauce for the fish taco. Together I thought the tacos were very good, B+After eating the above we decided we were still hungry, so we ordered a chorizo quesadilla. It was sort of like the chimichanga of quesadillas. Was it deep fried? It was crispy and greasy, with Mexican chorizo (ground seasoned pork instead of the sausage slices one gets at Spanish places). I liked it, but it was heavy even for a quesadilla. BMy margarita had kaffir lime and jalapeno chili in it. But it cost over $100 and had the world's biggest ice cube in it, so it was maybe like a third of a drink. 8/10 on taste and about 1/10 on valueformoney.I didn't get any of my wife's cocktail, and I would have her review it but now she's gone to bed. So your guess is as good as mine. She didn't spit it out or anything.I'll definitely say I was disappointed. I like tacos, but I thought I was in for something more. Maybe they do still serve gorditas, tostadas, and "seared pork belly with green peanut mole, crispy pork skin, onion jalapano rajas, chayote peanut slaw," as one review below indicates. If so, they don't serve them to me, and that makes me hypothetically angry. The tacos are comparable to Brickhouse and better than Taco Chaca. Some of the tacos (beef, pork belly) are great, but the entire set up is marred by this HK thing of stuffing everything with rare and exotic ingredients instead of just settling down and making good, solid food.Good? B.

中環Socialito


餐廳分店Socialito
地區中環
電話訂位 沒有電話號提供
餐單 Menu墨西哥菜,
人氣指數 340
價錢幾錢$101-200

Socialito訂位

Socialito位於中環區,詳細地址是中環雲咸街60號中央廣場地下2號舖地下,餐廳寬敞座位數目共有未知幾多個。Socialito幾錢?價錢優惠後人均消費大約$101-200埋單,早餐午餐晚餐Socialito餐單包括有墨西哥菜等美食,付款方式有付款。


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Socialito 評價 相片

I went to Socialito once before. I sat in the al fresco dining area and had tacos and beer. It was my understanding that behind the al fresco dining area was a formal dining area with more than just tacos: gorditas, tostadas, black mole, spiny lobster and avocado crudo... but actually no.This was Saturday at 8:00pm. Surely if they are serving their regular menu it's then? I swear, I was inside the formal dining area, not out front, but the menu we were given had none of the options you will read about in the reviews below. The menu I was given had about 6 different starters (chips & guac, chips & salsa, chips & ceviche, pork rinds & guac, and two others), 6 different types of tacos (the same ones you get out front) and three quesadillas. No gorditas, no tostadas, no roasted romanesco cauliflower, nada. Am I missing something?The chips I liked. They were freshly cooked and warm, thick and crunchy, salted without being salty. I also liked the guacamole. In HK it's often this wierd perfectly smooth, alien green stuff. Here it's chunky and clearly, you know, made of avocados. It came with some salsa verde too, but the salsa was overly sweet and not particularly good. Overall, I thought the offering was good. B+There was only one ceviche on the menu and I didn't read the description very well, so I can't describe it in any detail. It had fish and corn and maybe some fruit (?) and like the salsa verde was on the sweet side. I didn't dislike it but I don't think I'd get it again. OK, C+Three kinds of tacos: chicken carnitas on the left, then mahimahi, and finally beef. I'll say that I liked the beef the best. It had some of that sweet salsa verde on it, but not too much, and the beef itself was really well seasoned and well cooked charred on the outside but tender on the inside. The chicken carnitas taco was good I don't see why you'd go with chicken instead of pork here there was some sort of sweet onion pickle on top I could've done without. The fish was nice with some crispy... things... on top (sorry, I didn't really read the menu). Unfortunately they overdid it on the sauce for the fish taco. Together I thought the tacos were very good, B+After eating the above we decided we were still hungry, so we ordered a chorizo quesadilla. It was sort of like the chimichanga of quesadillas. Was it deep fried? It was crispy and greasy, with Mexican chorizo (ground seasoned pork instead of the sausage slices one gets at Spanish places). I liked it, but it was heavy even for a quesadilla. BMy margarita had kaffir lime and jalapeno chili in it. But it cost over $100 and had the world's biggest ice cube in it, so it was maybe like a third of a drink. 8/10 on taste and about 1/10 on valueformoney.I didn't get any of my wife's cocktail, and I would have her review it but now she's gone to bed. So your guess is as good as mine. She didn't spit it out or anything.I'll definitely say I was disappointed. I like tacos, but I thought I was in for something more. Maybe they do still serve gorditas, tostadas, and "seared pork belly with green peanut mole, crispy pork skin, onion jalapano rajas, chayote peanut slaw," as one review below indicates. If so, they don't serve them to me, and that makes me hypothetically angry. The tacos are comparable to Brickhouse and better than Taco Chaca. Some of the tacos (beef, pork belly) are great, but the entire set up is marred by this HK thing of stuffing everything with rare and exotic ingredients instead of just settling down and making good, solid food.Good? B.

We tried the $328 set dinner for Restaurant Week, which consisted of 2 starters, a main, a side, a dessert and a tea/coffe. Which is actually pretty reasonable for LKF. We were pretty hungry when we got there at 6:30pm so we thought we could start with a drink and some snacks for happy hour. Happy hour only exists for the taqueria so we went back outside and ordered a drink (30% off), the pulled pork sopes, and the mushroom truffle tacos from the happy hour menu. The kid waiter that took our order insisted there was no happy hour until two of the other staff informed him, and he didn't bother to come up to apologise for the mistake or anything, just hung out on the sidewalk smoking. I guess that was to create the atmosphere of what a real taqueria is like on the streets of Mexico.The tacos were a decent sized portion and very tasty, lots of mushroom and a dollop of sour cream, not too heavy either. The pulled pork was dry and the sopes was doughy and bland. After that we we went back in to the dimly lit restaurant and was shown a round booth that offered plenty of privacy for conversation but without being cut off from the rest of the room. The service inside was much better, in that the waiters were up front with the deals they were offering (free white/red if paying with any Amex, wootwoot!), the Restaurant Week deal of $328 and another $258 deal for the Socialito one year anniversary (similar, but only 1 appetiers). The food was served in a timely fashion, the plates were cleared at the appropriate times throughout the meal, and the table was wiped down before the mains and desserts were served. Tap water on demand, no fuss about pushing bottled water, and happily refilled by the staff without asking. At least two waiters came up to ask our opinion on the food, we almost thought it was some secret filming for the food channels as they went into a lot of details about the texture and flavour of each dish and asking us for comments on the smallest detail. It was nice to interact with the staff in a positive way and they were not intrusive at all.For starters we had the red snapper and hamachi cervice, the tomato salad and the tuna tostaditas. The presentation was different to the other ceviches I've had (the soupy ones in a glass), and I loved the sweetness of the hamachi with a bit of garlic sauce, whereas the red snapper came in a paste mixed with mango that was a bit too mousselike, and the seasoning overpowered the fish. The tomato salad was refreshing and the tuna tostaditas was a good sized portion of creamy coconut and avocado puree and juicy cubes of tunas that went well with the crunchy chips.For mains we had the short ribs and the monkfish. The short ribs were divine, so so SO tender it melted in my mouth, I hardly had to chew any of it, and the sweet sauce coating the rice was irresistable. It's almost like the Opor Rusuk I had in KL, perhaps the chef was tyring to combine some Asian flavours into a Peruvian dish? The monkfish was a little overseasoned and dry. The side of sesame kale had nicely wilted greens, and the potatoes were fried crispy on the outside.Desserts of chili molten chocolate cake and banana fritters were both beautifully presented, with an interesting combination of flavours and textures. The chocolate cake was ever so slightly overcooked and the middle wasn't runny, but other than that the dish was excellent. Both the red and white were good house wine. I like the vanilla flavour of the horchata (would have liked a bit more cinnamon too), and the hibiscus tea was a lovely dark velvet colour and very refreshing.Overall, we were very happy customers with a full belly.

有幸收到公關的邀請,來到位於雲咸街的食店試食,此店其實集Casual Fine Dining及Clubbing於一身,本人是老餅一名,當然不會跟大家推介什麼夜生活的東西了,但吃的,就會盡力如實的告之。

說回公關背後的這集團,繼數所大熱店Lily & Bloom,就開了這所主力做墨西哥菜的店子,除此之外,為了涉獵更多層面的顧客,大廚William Otis也做了一系列美州風格的菜式,而我們是夜要試的,就是它們為了迎接夏天而創出的新菜單。

未吃東西,吃西餐都會先來幾杯酒,Happy Hour一番,店家是夜就全場弄了一個估紅白酒地區及品種的比賽,本人十分之水皮,先不計嬴輸,單單是要本人估地區,本人真的是填不出答案,所以Blind Tasting真的很難。

都是談回吃是會比較好一點,是夜先來數道頭盤小吃,墨西哥人喜歡吃牛油果,這一道每件BiteSize的烘餅小吃Panamanian Tuna Tostaditas,其實就是用了南美人愛吃的Tortilla,面層的餡用上牛油果漿,混入椰汁及墨西哥人的茴香沙沙汁來調味,再加入吞拿魚蓉,整體的感覺很夏天。

而且更難得的是每種食材混和之後,不會一方蓋過了另一方,基本上本人是能同時吃到牛油果的香潤、椰子的豐香及茴香的刺激,配合脆口的Tortilla及軟綿半生的魚肉一起吃,實在真的很合夏天這個主題。

第二道要嚐的是Scallop Tiradito,其實用了帆立貝來作魚生,切成薄片後,我們蘸的不是醬油,而是以熱情果熬出來的湯汁,再隨意撤點粟米粒及脆煙肉,帆立貝片本身鮮味十足,其實不用蘸任何東西來吃,已經是鮮味爆燈,加上酸酸甜甜的熱情果汁,不但沒有遮掩它的鮮,但配合起來又真的很清新,確實又中夏天這個主題。

第三道看來就是刺身料理,名字為Cuban Mojo Ceviche,以數片Hamachi魚生為基礎,魚生本身嫩滑可口,而在醬汁方面就滲入了南美的元素,加入Garlic Chimchurri及Spiced Plantains,前者具有大量的歐芹及蒜,混了點醋之後,既酸且香,而後者則帶來一份辛香的刺激,味道濃郁又開胃,面層的那條菊苣,其實是裝飾品而已。

之後就吃點蔬菜,先來一份Argentine Salad,雖然看來是以普通的沙律菜為基礎,Dressing中加入Goat Cheese及Bacon是等閒事,但其實在醬汁方面還是滲入了南美的元素,當中的Chimchurri Crisp及Chipotle,就真的很有南美風情了,前者具有大量的歐芹及蒜,為沙律提香,而後者則是當地的一款辣椒,帶來的微辛,剛好跟加入了焦糖的Dressing配合得很好,味道濃得來又很開胃,再加上一點點的奶酪芝士來吃,時而一口香脆而帶牛油香草味的多士,如果中午來當午餐吃,其實已經是一件快事。

而另外的一款沙律是加入了牛油果的Creamy Avocado Salad,也是以普通的沙律菜為基礎,不過是次的Dressing則用了牛奶及牛油打爛而成,入口很Creamy,又帶奶油香,配合點牛油果及烤過的杏仁來吃,口感很飽滿,味道真的已經夠好,不過另外還加入了醃漬過的樹茄,看來是用來平衡那飽滿的感覺,但個人又認為它的味道不算突出,但至少也沒有帶來任何壞的影響,所以吃味還很不錯。

接下來就吃主菜了,先來吃巴西豬,用上巴西豬腰肉,其實即是里脊肉,烤好之後佈滿了炭烤過的網狀紋,光吃它已經是既有炭香,又有豬油脂的豐香,加上本身豬肉肉質軟熟,其實已經是夠好吃,再蘸點伴來的蒜蓉醬汁吃,就更帶一點辛香。

在豬肉旁的一堆菜是店家稱呼為Micro Salad的東西,基本上都只是普通一堆菊苣,反之另外那件如餡餅的東西,其實是以燉煮過的豬肉為餡,然後再以餅皮包住烘烤而成,餅皮酥脆,而裡頭的豬肉餡也夠軟腍,加上大量不同的香料,吃起來味道比起剛才的豬腰肉更豐富。

吃過了豬就吃魚,我們是日吃的是鮟鱇魚,烤過的鮟鱇魚件有點如煎封的感覺,外層有點乾旱,不過幸好裡頭還算濕潤,但可能始終鮟鱇魚本身的肉質都是比較實淨的關係,吃起來是非一般魚類的口感,不過魚肉會較甜美,所以烤過之後的魚肉味道就更豐富了。

為此店家大膽的用了加勒比海式的椰醬,混合小玉米粉開成糊狀,以作為伴魚肉吃的醬汁,可知道當中其實除了椰子忌廉外,更有蔥、青檸汁及各式香料提味,令醬汁的味道既開胃又澎湃,但卻同時不會令人完全嚐不到魚肉本身的味道,混點花生碎同時入口,坦然又真的帶有很強的夏日色彩。

Sea Scallop Fideos看來是一碟很普通的扁意粉,但原來當中的煮法是內有乾坤,用了一種如中國人的乾煸的做法,令意粉煎至半乾焦的狀態,務求令意粉更吸收之後的醬汁,令其吃味更佳,這個做法,又令本人想起我們的咕嚕肉。

當然這意粉的吃味一點也不像咕嚕肉,因為它予人的感覺是重身得多,以牛油、麵粉、上湯及酸忌廉混合而成的Poblano Cream Sauce,令意粉帶有黏稠的感覺,入口帶豐富奶油牛油香味,不過意粉本身的質地就跟平常的很不同,口感絕不Al Dente,反之就有如一團乾身收水了的粉皮,坦然本人就不太喜歡這個感覺,但拌勻當中的一點栗米來吃,掺入一點爽口甜美的風味,又確是非常獨特。

本人較為欣賞的,反之是它那Pan Fried至近乎焦黑的帶子,入口頓時帶來一陣很重的炭香味,但原來帶子的內層仍舊非常嫩滑,而且還保留其天然的鮮甜,咀嚼起來更十分有彈性,就連在座的另一位食友也大讚這烤帶子,而在旁的蚌就顯得相形見拙,但其實也並不難吃,只不過是那帶子太好吃罷了。

最後一味主菜是USDA Prime BoneIn Ribeye,這個也不用本人多說了,就是以最基本的烤爐烤至半熟,然後伴以Kumquat Mojo醬汁,此醬汁酸酸甜甜的,除了令大家去掉吃太多肉的膩滯感,當中的一點點香料,與及有如果泥般的質地,配上肉食真的是絕好的配搭。

說回那件牛扒,不難發現牛扒的外層被烤至像炭,但原來裡頭還非常粉嫩,咀嚼起來有着肉纖維應有的彈性,啖啖細味都是豐富的牛肉味,這相信就是Dry Aged牛扒的好處,但同時又不見得它有什麼Dry Aged所帶來的壞處,牛肉咬起來還有着相當的肉汁,這一點真的令人佩服。

是夜就連Side Dish的陣容都是異常龐大,先來介紹主理人自己也狂迷的Bravas Potatoes,單看其名字,還真的以為是跟在西班牙吃過的Bravo Patata一樣,但原來它的分別就可大了,除了本身薯仔粒切得夠細,而令薯粒每件也帶數分脆口的感覺外,當中以帶辣椒蕃茄的蛋黃醬拌勻,也令它的吃味來得異常豐富,香脆得來又可口,可口得來又味濃,其實真的叫人吃不停口,不過它唯一的不好,就是它很撐肚子,所以好吃也不能吃得多了。

Baby Corn Esquites其實就是燒粟米仔,燒好之後再塗上蛋黃醬,粟米仔嫩口無渣又夠熱辣辣,入口盡是蛋黃醬那如忌廉的香濃,另外相信當中還加入了Queso Anejo及青檸汁,前者是墨西哥的一款芝士,味道有如 Feta Cheese 般濃郁,而後者就令醬汁多了數分清新的感覺,可是本人坦然真的不太吃得出當中兩者的存在,這可能是店家的蛋黃醬味道已經很足夠的關係吧。

最後一款Side Dish是Sea Beans with Cauliflower,以如燴豆的方式去煮,慢慢的就將豆煮腍,豆粉從其中爆破出來,形成這有如糊狀物,入口很糊很黏,但同時也很夠滑,吃起來沒太多豆殼哽口,而且吃得出當中的的豆香還帶點蒜香,口味也是夠重,但同樣可惜的,就是它很飽滯,所以吃多兩口就要投降了。

這夜的甜點是Fig Crepas,其實顧名思義,就是是以無花果為Crepas的餡料的班戟,班戟餅皮鬆軟,灑上了杏仁碎及一點焦糖漿後,帶來點堅果香及焦糖的甜美,基本上就已經不會難吃,不過那當中的無花果,個人認為是放得細粒了一點,令它的味道全然突出不來。

在相片中遠處的雪糕,不是普通的雲呢拿雪糕,而是Cajeta Ice cream,這雪糕是墨西哥式的羊奶雪糕,吃起來很甜身,而且質地很黏很漿,那感覺就有如雪凍了的吉士一樣,單吃起來有點奇怪,但如果用來伴Crepas吃,其實問題也不大。

吃飽了之後,就有點東西墊一墊酒精了,此店其實最大的一個賣點,就是它們的Cocktail,畢竟店子就在老蘭,隱敝的在雲咸街這酒吧林立的地方,沒有好的酒精供應是不行的,所以熱情的店家也為我們預備了兩款雞尾酒。

先來的是The Zombie,其實這名字雖然沒有Long Island般出名,不過如果大家用Google搜尋Cocktail及The Zombie,你會發現原來坊間有上數十種不同沖調此雞尾酒的配方,那就知道它也不是很冷門,The Zombie從來不是簡單的雞尾酒,用上超過十款酒類混合而成,主要酒精成份來自Rum,所以難怪喝起來帶有Rum的獨特香味,同時帶着數分熱情果的味道,不過個人還是認為它並未至於店家所言的那麼易入口,但以其酒精濃度來計,酒的香味及層次還屬不錯。

另外一杯帶綠色的是Cucumber Margarita,其實坦然本人都不是聽得很清楚它是一杯含有青瓜的Margarita,不過面層那陣柔和的Fruit Essence Foam,加上酸酸甜甜又開胃、如果汁般的酒,入口後酒精感覺不重,但又帶有濃濃龍舌蘭的香味,個人認為這一杯雞尾酒就真的如店家所言,很易入口,能不知不覺之間貫注大量酒精到人體內,嗯!這對於女士們可是危險品呢!最後也抵抗不了誘惑,要了杯店家的Mexican Coffee,光光的看是有點像杯Espresso Con Panna,甫入口是滑溜的Whipped Cream,咖啡入口後,帶有一種很烈但卻又感到很醇厚的感覺,這相信就是XO給本人的感覺,可惜的是那天然的麥甜,完全被Kahlua所遮掩,坦然本人不懂什麼墨西哥式的咖啡Cocktail,不過純以咖啡的本質而言,本人一向都不喜歡喝甜的,所以就連雲呢拿的味道也被遮掩得七七八八,幸好本身咖啡味道夠濃,加上一口厚滑的Whipped Cream,喝起來也還不賴。

這夜是飽足偷快的一夜,很高興認識了數位識飲識食的Food Blogger,而店家的招呼,與及以小型遊戲所帶起的氣氛,也真的令人更投入,相信如果有天再來,以此店的生意模式,相信應該會越夜越有機,令人由傍晚玩到深宵。

年初我第一次到Socialito吃飯,覺得各款墨西哥菜式味道很不錯,最近餐廳推出全新的夏日菜單,所以我再次來訪試試。

夏日菜式的味道較清新易入口,有多款冰凍醒胃的沙律或前菜選擇。

各款拉丁美洲風格的菜式味道都帶有點甜,酸和辣,配搭很消暑。

另外, 香港今年終於放寬了對美國帶骨牛肉的十年限制, 准許三十個月以下的美國帶骨牛肉入口, Socialito現在也開始供應美國帶骨牛肉。

這次對Socialito全部的菜式都很滿意,有時間的話我會再來吃飯!When I first visited Socialito at the beginning of the year, I was immediately impressed by the restaurant's understated, stylish surroundings as well as the creative and satisfying Mexican cuisine. The recent introduction of a new summer menu has brought me back to this restaurant, and I was once again wowed by all the bold, delicious flavours of the dishes!The kitchen used a range of light, summery ingredients to create the dishes on the new menu, which make them more palatable under Hong Kong's unbearable summer heat. Expanding from the Mexican region, the preparation of the new dishes draw in techniques and ingredients from other Latin American countries. The portions for the summer dishes are slightly smaller than the winter ones, and there are more light and raw dishes, such as salads and ceviches they are brilliant to go with a glass of wine or cocktail!(1) Our feast began with Scallop Tiradito (with Passionfruit Broth, Corn Salsa, Crispy Serrano Ham, Mint), which was a light, delicate dish that was lifted by a fruity, sweet sauce. The smoothness of the scallops was nicely broken up by the crunchy serrano ham.(2) The Cuban Mojo Ceviche (Hamachi with Garlic Chimichurri, Spiced Plantains, Frisee) was delightful, with the startlingly fresh taste of the hamachi accentuated by the cleantasting garlic chimichurri.(3) The Panamanian Tuna Tostaditas (with Coconut Sauce, Avocado Puree, Grilled Orange Fennel Salsa) were deliciously comforting, and the contrast between the velvety chopped tuna and the thin, crispy tostaditas was terrific.(4) I loved the smoothness and creaminess of the avocados in this Creamy Avocado Salad (with Picked Tomatillo, Green Onions, Buttermilk Dressing, Toasted Almonds). The tartness of the buttermilk dressing and the herbal taste of the cilantro added vibrance to this salad. We also tried the Argentine Salad (with Caramel Infused Dressing, Bacon, Chipotle, Goat Cheese, Chimichurri Crisp), served with a piece of Chimichurri Crisp which was thin and fantastically crunchy. The goat cheese was enticingly rich, and the caramelinfused dressing, which was sweet and slightly hot, gave this salad a marvellous kick!(5) The Brazilian Spiced Pork Loin (with Garlic Sauce, Braised Pork Empanada, Micro Salad) was gorgeously grilled and beautifully tender, and the meaty taste of the pork was magnificent.(6) The Roasted Monkfish (with Caribbean Coconut Sauce, Crispy Polenta, Spinach, Red Peanut Crunch) was gorgeously crispy on the surface, and the seasoning was spoton. The crispy polenta confused us for a while as we wondered why it was in a brown colour, but the staff later explained that the colour came from the spices which they cooked the polenta with.(7) The scallops in the Sea Scallop Fideos (with Spanish Pasta, Poblano Cream, Mussels, Corn, Cilantro) were tenderly cooked and had a melting texture, but the Spanish pasta, which was deep fried instead of boiled, was rather dry and grainy texture; I wished that normal, smooth pasta was used instead, which would have matched the buttery texture of the scallop.(8) Due to the outbreak of Mad Cow Disease in the USA years ago, Hong Kong imposed a 10year ban on US bonein steaks, and the ban was only lifted earlier this year! Many steakhouses have jumped on the US bonein beef bandwagon, and Socialito is no exception. The USDA Prime BoneIn Ribeye (18oz) with Kumquat Mojo was lipsmackingly good, and the taste of beef, layered between fat, was sublime. The Kumquat mojo was a light, citrus dressing which worked incredibly well in cutting through the fattiness of the beef.(9) I have a weakness for most forms of carbohydrates, and the Bravas Potatoes (with Chili Tomato Aioli, Spring Onion & Cilantro), which were crispy on the surface and powdery in the middle, completely won me over. The sweet potatoes were cut into little chunks, and the entire portion was gone in minutes! The Baby Corn Esquites (Grilled Baby Corn with Aioli, Queso Anejo, Lime, Cilantro) had a lovely crunch, and the aioli matched with the corn perfectly. The Sea Beans with Cauliflower (with Slow Cooked Garlic Sauce) were also tasty, and a strong taste of garlic gave this dish some flair.(10) Even though we already had enough food to feed a family for a week, our appetite knew no bounds and we decided to order the Dry Aged Strip Loin with Truffled Chimichurri. The strip loin was more fatty than the ribeye we just had, but it was just as delicious. Even though the steak would have sufficed on its own, the Truffled Chimichurri tasted terrific and was a welcomed addition.(11) When I thought that the meal could not get any better, it did when we finally got around to eating desserts. The Fig Crepas, fresh figs served with crispy, eggy crêpes, were simply sublime. Figs are very commonly eaten in Mexico and in Latin America, and this light, delicate fruit worked wonders with crêpes, a caramel sauce and some almond crumble. Some housemade Cajeta ice cream, which tasted a bit like salted caramel or dulce de leche ice cream, was served on the side, and it was so ridiculously tasty, sweet and sticky that we were almost fighting over it!(12) After we finished our meal, we ordered some cocktails. This Walking Dead was a drink with absinthe in it. In order to mask the taste of absinthe, the drink was made very sweet, but the taste was still perceptible. It was definitely not the most delicious drink I have had, but it would surely be very effective in getting you or your friends intoxicated! I also had a drink called "Aphrodisiac", which was (despite its crude name) an elegant drink with a remarkable taste of aged tequila.Socialito really appealed to me the first time I visited, and my second visit turned out to be just as good as my first, if not even better! The menu was innovative and playful, and the Latin Americainspired dishes were full of complex, exotic, fabulous flavours the meal was a job well done.

So the other day my friend and I wanted to try out something different other than the usual pasta or fish and chips for lunch. We headed over to Socialito for a late lunch around 3pm, and chose to be seated at the casual high tables at their taqueria where we enjoyed the early afternoon sunlight.Food was served after a quick 10 minute wait, first came the market fish tacos which I absolutely loved (I’m definitely going back for this!) By first sight, it looked like a boring fish with tartar sauce taco, garnished with some fried onions. But there was a fine twist to the tartar sauce, it had a hint of coconut taste to it (I must admit I’m not a fan of coconut but the faint taste of it mixed really well with the fish and all.) Heres the chicken carnitas sopes and the wagyu beef pastele whilst we were finishing our last bites of the tacos. The chicken carnitas sopes were mini sized, not particularly special to me, all I can recall now is just chicken with guacamole on an oily bottom (the sopes). Last came the wagyu beef pastele, nothing too fancy with the sauce but the beef was nicely braised, very tender and well seasoned. I personally didn’t like the banana masa, probably just didn’t like mushy textured foods in general.Lunch totaled to a bit over $100 for each of us, but overall I would consider to revisit Socialito to try out their restaurante (apparently they have a restaurant behind their taqueria, and the entrance is actually the silver kitchen door.) But definitely will be back for their market fish tacos!!

Socialito餐單提供墨西哥菜等推介美食位於中環區,餐廳座位數未知人均消費約$101-200,結賬可以用。





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香港餐廳2023推介03月


為減低冠狀病毒病在日牛涮涮鍋專門店內有任何傳播的風險,日牛涮涮鍋專門店在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳日牛涮涮鍋專門店除了遵守預防及控制疾病的相關規例,日牛涮涮鍋專門店同時建議採取以下措施*日牛涮涮鍋專門店 黃, 日牛涮涮鍋專門店 藍, (日牛涮涮鍋專門店 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

Socialito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Socialito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:
    1. 精明選擇:選擇安全的原材料
    2. 保持清潔:保持雙手及用具清潔
    3. 生熟分開:分開生熟食物
    4. 煮熟食物:徹底煮熟食物
    5. 安全溫度:把食物存放於安全溫度
    6. 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Socialito建議是什麼?

  1. 工作人員須謹記:定期檢查體溫
  2. 工作期間,戴上口罩
  3. 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
  4. 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)
  5. 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
  6. 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
  7. (例如先用抹手紙包裹著水龍頭,才把水龍頭關上)

Socialito餐廳內大家應如何減少社交接觸?

  1. 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:
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 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
  5. 在服務櫃枱加設屏障,減少顧客與員工直接面對面接觸
  6. 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)
  7. 安排員工分批工作、休息及用膳

我可不可以評論一下這間餐廳Socialito的好與壞?

你可以這餐廳發表Socialito意見及討論,可以用上面的facebook留這功能與其他食家交流。

為什麼Socialito不能電話訂位?

個別餐廳假日及繁忙時間會可能需於餐廳到現場排隊攞位,建議早一兩星期期打電話詢問Socialito訂位方法。

我可以刪除Socialito在feehk.com香港餐廳推介嗎?

我們絕少會刪除已刊登的餐廳,惟當我們證實已刊出的餐廳Socialito違規時,將可能會刪除餐廳。

為什麼要確認Socialito餐廳內容全為屬實?

作為一個讓公眾自由發表言論的平台,有責任及義務向用戶提醒一些有可能被忽略的事宜,以保障各方面的利益。如會員提交的餐廳因當中內容含有嚴重指控,在審批的過程中被評估為有潛在法律風險*,故我們會要求會員確認有關餐廳的內容完全屬實。

如果我懷疑餐廳Socialito是虛假陳述的可以怎樣做?

如果你想發表對Socialito的意見,可以Email檢舉,我們收到檢討會跟進調查。請詳細列明檢舉理由,如有相關證據亦可一併提交,以加快調查進度。檢舉制度採用匿名方式進行,檢舉者的身份將會完全保密。

為甚麼之前已刊登了的餐廳會被突然被刪除?

有時候,一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登,但我們設有餐廳檢舉制度,訪客有權向我們檢舉有問題的餐廳,如經跟進後證實餐廳犯規,管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳,不過在一些特別情況下可能會刪除餐廳。

為什麼看不到Socialito黃藍立場,Socialito黃定藍是黃店還是藍店呢?

如果沒有看到Socialito藍黃相關資料代表暫時沒有人評論,你可以於上面留言告訴大家討論。

網站平台feehk跟Socialito openrice裡的差異是什麼?

有別於openrice複雜多功能,本網站主要目的讓用戶可以最方便地得到想要的資訊如電話和地址搜尋,更快和省時得到重點資料。