The Place
Located in the Canton Place space that originally hosted Bocca, this new – or more appropriately, remodeled and rebranded – restaurant is dedicated almost exclusively to Mexican cuisine.
When asked by That’s the reason behind the change, MiCasa proprietor Mazen Dabbousi stated the change was part of his desire to pursue a new challenge with the ultimate goal of offering Guangzhouers the city’s most authentic and high-quality Mexican eats.
Clean, simple decor adorns the inside of the establishment, while the outside patio is perfect for people watching and enjoying a cold cocktail (we recommend the Jamaica flower Coronoarita, RMB88) on a hot summer’s day.
The Food
Over the past two years, we have followed the culinary career of Chef Rodrigo Gonzalez with great interest. The back-to-back winner of our Reader’s Choice Best Chef Award at the 2015 and 2016 That’s PRD Food & Drink Awards, Gonzalez is known across the PRD and even as far away as Shanghai (his former city of residence) for his keen eye for detail, creative dishes and ability to cook a steak to perfection.
The menu at MiCasa showcases Chef Rod’s strengths while also allowing him to dive into his native cuisine, and the results are spectacular. While the menu hosts a couple holdovers from Bocca, like its famous spinach cheese dip (RMB68) and Bocca chicken (now MiCasa chicken, RMB88) we will focus strictly on the new edibles for space’s sake.
Start with the tortilla soup (RMB52), which comes served in two parts: a bowl containing crispy tortilla strips, chicken, avocado and sour cream, and a miniature porcelain jug holding the hot tomato soup. When mixed together, greatness ensues.
The ceviche appetizer (RMB68) is made with red snapper and lemon and comes garnished with red onion, cucumber, coriander, green chilis, avocado puree and micro grains of beet root. It comes with freshly made tortilla chips and is the perfect size for a pre-main snack for two to three people.
Our main of choice is the slow-cooked Mexican-style lamb shank (RMB168), which is cooked for 24 hours in banana leaves before being flash-fried to ensure a crispy outer layer. For all intents and purposes, this dish may be the best slow-cooked meat in town – it literally melts in your mouth, releasing a medley of soft – yet lingering – flavors.
If a Mexican dinner for you means tacos and tacos alone, then you are in luck: MiCasa serves the soft-shelled variety with four filling options. In addition to chicken and beef, the restaurant also makes vegetarian rajas tacos and, a celebrated favorite, the pastor fish taco – made with fish marinated in a traditional sauce composed of over 20 ingredients.
Of note: the food menu is 100 percent Halal, spiciness is done to order and the guacamole is made fresh daily.
The Vibe
MiCasa has taken on the bold task of offering an exclusive-feeling setting without the pretentiousness, and it’s done a pretty bang-up job. Soft music and low lighting offer an elegant atmosphere, while friendly and professional service staff make you feel at home, which is often a tall order around here.
To describe the vibe in two words, we’d have to say cool and classy.
Price: RMB200 for a main and a drink
Who’s going: anyone with a hankering for tequila or tacos
Good for: authentic Mexican margaritas and guacamole
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