Burgers Hong Kong

Black Angus burger

Wilbur’s Black Angus burger is a edible hamburger. The hamburger leads in with an admirably appetizing presentation, an exposition that serves as a means to provide hope for what this burger should bring into realization – an outstanding burger experience to content, case that is undelivered by the quiddity of the burger which carries forth an unbalanced burger taste balance and an incommodious burger buildature.

The hamburger is afflicted by a single omnipresence that envelops the burger’s taste balance, one that subtly haunts each bite with a delicate off-ness that is not really off, just inappropriately selected – the mysterious overpowering white cheese that takes an iron reign over its burgdom. At the cheese’s right hand are the vegetables, the plentiful buttered lettuce and powerful tomato, serve and overtake what the cheese is unable to govern – similar to an overbearingly proud vegetarian, these ingredients make their stance well known, forcing a salad-esque feeling onto the burger, repressing other components into submission.

The moist beef patty, a destitute of taste, is in shortage of both a hint of seasoning and a willful angus beef taste; instead what the flimsy underpowered patty entrusts are chewy chunks that momentarily cause wreaks of confusions as to what these motes may be. The bun doesn’t show much flair either, with a vacant taste and infirm hold, it won’t take much for it to rend. Between the beef and the bun, and the veggies and the cheese, and a discernible bacon pulling its weight caught in-between; this burger exists with a taste imbalance that manifests a bleak burger satisfaction. The fries were alright.

As mentioned, the hamburger proceeds with an attractive demeanor – one to get excited about one that looks enticing one that begins to crumble instants after holding the burger and calculating the taste proportions, percentaged ingredients that don’t particularly buttress this hamburger.

For the price of 148.00 HKD this is a pretty unexceptional burger, nothing too special unless one is looking for a salad between two buns at which point one can have a great time with this hamburger. Some of the ingredients aren’t bad, simply not fit; and when one is engulfed in a burger – the beef, and the bun, should take reign.

Classic burger

Café Causette’s classic burger is an edible hamburger. Found in Hong Kong’s Central district, inside a lavish hotel and surrounded by a luxuriant environment – this humble looking burger, with a familiarly simple burger visage and no apparent extravagantly gourmeish touches makes for an unexpectedly interesting entrance; one that falls short the moment you enter the realm of its burger taste balance and hamburger construct.

Within the first uplift of the burger there is a noticeable density to the burger feel, a restraining press that is slightly felt on the outer bun regions that gets stronger towards the hamburger’s beef core; a brawny patty with a thickset quality, a set of awkwardly cut vegetables, and a bun that feels too chompy – build a hamburger with tough burger construction that is accompanied by an equally resilient hamburger texture that level down the burger taste balance, resulting in a heavy burger experience that is felt by both one’s burger hold and each ensuing bite.

The burger taste balance was undermined, lessened by a set of ingredients that didn’t fully commit to their roles and one overtly dedicated entity – the blue cheese. As one savors the beef patty there isn’t an adjacent strong beef taste, and along with its awkward texture, it introduces an indecorous seasoning that is deluged by an overwhelming punchy saltiness instigated by the ungainly cheese. The tomato and the lettuce do bring forth a frangible feeling that unfortunately doesn’t elevate the burger taste balance by much – if anything, as you look at the environment and consider the price, these components become prosaic companions. The bacon, entering with an appropriately firm stance, can’t hold itself against the power of the cheese – and with each jab of the burger, as it struggles to escape the salty clutches, it’s only reduced to a slight peep. The fries are alright.

Priced at 228.00 HKD, plus 12.00 HKD for additional items such as cheese and bacon, and considering where this burger originates from – this is a pretty unexciting hamburger that is not worth the attention. With a simple burger mien, comparable to many of the plebeian burgers in this city and the world, this hamburger barely manages to put up a fight, much less keep up – at least it’s housed in a great location that many would be envious of.

The Diner

The Diner’s diner burger is a pretty unexceptionally edible hamburger. Unlikely to fulfill any such desires for that Americana burger dinner feel, the burger, lacks any form of excitement; in its burger taste balance in its burger construction in its menu listing, there isn’t much that this hamburger does to impress… on the other hand, the burger doesn’t reach the depths of an unsavory outrage. Put very simply – the burger is just plain and boring, as monotonous as a burger could ever dread to be.

The hamburger’s appearance, though somewhat messy at its core, seems decent enough upon its approach. It is when one begins to manhandle and mouth this hamburger that a collapsable tedium ensues; the burger feels awkward as the two 3 .oz patties, which poorly sealed assimilate each other into a malformed untextured beef, fail to reach the surrounding bun-border. Further into the burger, as the bun begins to tear itself and the patties to break apart, the pitiable burger construction comes alive and the mis-proportions pertinent.

The bland burger taste balance isn’t truly encountered on the first bite, instead, an overwhelming sour tingle from a heavy-handed mustardly taste. Glancing over the menu it is clear that mustard is the condiment of choice at this diner; while mustard can be a great companion to any burger, what is lacking here is a balance from the other ingredients. Once one’s savory senses adjust to the mustard, one confronts the boredom of this burger. Incased in a bun that feels dry, the two patties, perhaps lacking a sense of salt and seasoning, unsuccessfully deliver that radiating USDA angus beef taste. This seems to be the story of this burger, ingredients that lamentably almost seems absent – one can barely hint at the two slices of monterey jack cheese and can fail to distinguish the ‘diner’ sauce, one can’t perceive the caramelized onions, and can narrowly relish the bed of un-crisp vegetables. The bacon, which does have a slight of taste, is a tad chewy and stringy. The fries are alright.

For 135.00 HKD this won’t be a great American burger one might be looking for in Hong Kong, one should really be expecting a diner’s burger that, while it may not have the best ingredients, delivers a not too shabby burger experience.

Classic Cheese Burger

The Tipping Point’s classic cheese burger is an edible hamburger. The overarching burger experience has an unwelcoming feeling from start to finish; and at the end, rather than a sense of satisfaction, there is one of relief – solace that one has completed the difficult task of stuffing this salty burger down one’s throat and leaving this locale.

As the little sized burger arrives, literally dumped in front of you by the irate staff, it brings with it a smelly smell of burntness and old oil that lingers throughout the first moments of this burger’s existence; the small size, which makes it possible to finish the burger within a few good bites, means that the burnt smell will waft throughout most of the hamburger experience – later on, this smell of uncleaned grill, will exit through the nostrils as the burger enters the mouth.

Peering beneath the hood won’t make a thing better, what one does have is: blackened grill marks on a bun that is soft and spongy; a patty that is both thick and compact, that is properly pinked inside and at first has a great beef taste that diminishes into saltines as one eats through; you have slivers of bacon, that’ll aren’t all that tasty but are all that salty; a cheese that is pretty oh-kay; and finally, a feeling of desolation as one notices that there isn’t any sort of greenery or verdure amongst this party. All this combined makes for an edible charred grilled burger taste balance, one that is reminiscent of a Burger King’s cheeseburger – except that Burger King will more likely offer a superior burger experience.

Also, have I mentioned how salty this burger is? They really tipped the point on that one. It does appropriately seem like bar food though, it is after all a micro-brewery, the burger’s so salty it’ll definitely encourage some beer ordering. At least, besides the burger mass, the burger has a good hamburger construction, it is burger sturdy and it’ll hold its shape… but so will a BK cheeseburger. The french fries felt a little soggy and old.

This cheeseburger is undoubtedly not worth 180.00 HKD (24.00 USD), and 28.00 HKD for a couple of slivers of bacon is preposterous – for this price they could of at least included a shred of vegetation. Tipping Point really tipped the scales on this burger – unfortunately towards the more shoddy side…

On another note… I seldom talk about the locales and I don’t usually mention stuff about the services I receive, but sometimes the service in places can be ridiculously abysmal. I don’t think anyone would appreciate having cash tossed across the table because the waiter thought the tip was insufficient – seriously waiter dude, we hadn’t even finished discussing how much tip we’d leave, or if any would be left at all, but you’re attitude made the decision pretty simple.