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2013-08-11
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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 ord
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, woot-woot!), 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 mousse-like, 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.
張貼
