Dear fellow tasters,
Q Smokehouse is one of those places that I have heard about so many times from so many people but never had the chance to try. Well, that was before an invitation came for a Mexican Food Panel with other food bloggers, held at their Senopati branch. The Senopati restaurant is Q Smokehouse’s third and latest venture after opening two successful branches at Panglima Polim and Setia Budi One. Although they specialize in serving authentic Texas-style barbecue and steaks, the event that afternoon was to introduce us to the Mexican Food menu, as well as to celebrate the first anniversary of Q Smokehouse Senopati.
The late lunch-slash-early dinner started off with taco making, the traditional Mexican dish of folded soft flour tortilla with a filling choice of barbacoa beef (bbq beef brisket), baja fish (crispy battered dory), carne asada (grilled marinated beef), or grilled marinated chicken. Combined with various garnishes (I picked shredded lettuce, guacamole, sour cream, tomato salsa, and chopped cilantro), the taco was a tantalizing mix of texture and flavor.
Next up was the hearty and much-enjoyed tortilla soup with three beans and tortilla crisps, followed by the fajitas delight on a hot iron skillet. The trio version of the fajitas consisted of beef, chicken, and prawn, grilled and cooked with onions and red/green bell peppers, served taco-like with fresh salad, assorted condiments and soft tortilla. Delicioso!
We also got to try two non-Mexican dishes. The first was a new pasta item, the crispy prawn bistro pasta in tangy lemon cream sauce which tasted quite nice. The second was a Q Smokehouse’s signature dish, the Texas style barbecue brisket platter. I just loved the delectable smokey sweet taste of the thinly sliced and tender beef brisket. According to the menu, the brisket was smoked for up to 16 hours using genuine Ole Hickory Pit smoker and a mix of rambutan and jackfruit firewoods as the smoke source.
For dessert, something off the menu was specially prepared for us, called the agave salsa sorbet. It looked a bit weird at first because of the avocado, tomato, olive and raisin toppings, but eating them with the sorbet mix of lemon, clove and cinnamon turned out to be sourly refreshing. All in all we had a wonderful time munching the great food, having a nice chat with the two co-owners, and even visiting the kitchen where all the food was made. Muchas gracias Q Smokehouse. I’ll surely be back for more.
The taster’s notes:
Favorite dish – tacos, fajitas, brisket platter
What to try next time – steak and ribs