Category Archives: Kowloon

Top Blade Steak Lab

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Top blade steak lab

Top Blade Steak Lab’s ultimate burger is an exquisite hamburger. The burger substantiates itself as a capable hamburger experience – showing an astute range of ingredients and intricate planning to result in a well balanced burger taste balance and a polite burger construction. Off the beaten path, somewhere in Mong Kok East – a place not known for many burgers, this hamburger sure deserves a sampling.

The ultimate burger arrives in its upmost manner, up and tall, and with a blade pierced through its core – a testament to it’s size. Placing the knife aside, a grasp of the burger’s contour fills one with an aptitude of burger-love it has been given, a comfortably conformed bun-to-patty ratio. What follows, a studious burger taste balance of laborious studies, is a testament to the ‘lab.’ The burger feels and tastes soft, each segment, from patty to bun, is delightfully tender with a savoreous sweetness. The bun, glistening in shine, is pliable and with a bready hint of palatableness; though with time, all too delicate and too soft – a detriment to the burger’s build.

The beef patty shares the ethos of the lab, it is clean and well put together, and with only a handful of diced shallots to assist the taste. It’s seasoned with a hint of pepper and salt, all with the hypothesis to bring out the beef cuts in the hamburger. The parts feel soft and tender, slivering with every bite. Nothing in the hamburger’s burger taste balance is overbearing – the caramelized onions, sautéed in red wine, add a frivolous acidity onto the burger; and the cheese, gooey around the patty, is soft and emanatingly mild, enough to provide a subtle cheesiness to the whole endeavor.

Then the nacho bits came to play… in a hamburger so soft there should be some sort of a crunch – was the thought. Something worthy of a mark in changing the texture of this ultimate burger. The nacho bits did just that… simply in a weird an awkward manner. The nacho-flavor, their texture and sogginess after moments – all had no place in this burger, it was an experiment with an maladroit result.

For HKD160.00 (HKD80.00 during lunch time) this is a burger to try. The fries, which come in unlimited quantities and with a hint of truffle, are a welcomed addition. The ultimate burger, as stated in the menu, has received maximum love. Carefully planned, the hamburger is a great experience for the most – the nachos was a risk worth not taking.

Top Blade Steak Lab
No. 4A Soares Avenue
Mong Kok
+852 3956 2011

 

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A tour of some of Hong Kong’s very local burger joints

Hong Kong is a city that savors burgers as much as any other city – one can find the usual suspect scattered around in almost every corner, there are plenty of home grown burger joints playing the city’s burger-politics, and hamburgers are on the restaurant menus of cha chaan tengs, Michelin starred locales, and everything in between. With that in mind, recently, together with Eat and Travel and Apply Daily, I visited four very local burger joints… four honkie hamburger places.

We visited 時新漢堡飽 (Sze Sun Hamburger), which has been around since the 60s and is Hong Kong’s first dedicated burger joint; as well as 嘉寶漢堡 (Kabo Burger) that first open in 2015, far up in the New Territories, and now has a second location in Tsim Sha Tsui. We toured 新嘉美茶餐廳 (New Ka Mei Restaurant), which has the most exquisite cha cheen teng hamburger one can try, and tried our luck at 樂景快餐店 (Lucky Snack House), where one might encounter Hong Kong’s most disgustingly repulsive burger.

A word about Hong Kong burger culture…

Hongkongers, both foreign and local, experience a delightful fervor with the arrival or opening of a new burger joint. Yet, they also tend to take hamburgers for granted – not overanalyzing a burger’s burger taste balance or the burger construction (probably true for most people and most foods), a burger is just a McDonalds away (which isn’t a bad thing). With good and bad options and a global set, Hong Kong has a rich burger culture, but the thing that stands out the most is it’s burger-duality.

One might not realize it, but I find that there are two types of burgers in the city – hamburgers that cater to western tastes and burgers that serve to satisfy local ones. The difference is simple – it’s all in the patty. The former, the western burgers in Hong Kong, tend to have a clean minced beef patty, slightly seasoned with salt and pepper and with little handling of the beef. The local taste is represented in the form of a meatloaf patty – heavily seasoned, laboriously handled, and with a springy texture.

It’s really down to the preference of the individual, both minced beef and meatloaf patties can refine or sabotage a burger if not handled correctly. Personally, I’m more of a purist.

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Burgerman

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The trucker burger from Burgerman is a decent hamburger. The burger is big… like a mighty truck. It stands up with a hulking burger construction, a freight that brings familiarity and desire for that big burger gratification feel. The feeling of holding and commanding something huge and burly, a massive hamburger that’ll dampen one’s sense of taste, and eventually leave behind a feeling of glut that was never asked for. Regrettably, the handling and consumption of the burger is ditched on its first impression; after a few bites the trucker burger becomes a pile-up of past decent hamburgers, of the many home made burgers that may satisfy but aren’t all that distinctive.

The burger’s burger taste balance is steered by a range of commonplace ingredients; the same hamburger items that many have experienced before, that have shaped countless burgers with a sense of placidness. The purity of the beef taste is driven out by heavy amounts of seasoning, trucking a taste of hamburger mediocracy. The cheese being hauled is nothing more than a couple of singles used to add a cheesy feel to the load. The fried egg has burnt-out beyond its greatness, drying up the runny goodness that is the yolk fluid. And the bacon handles with a crisp chew that is dimmed by a single strip.

The burger construction, rolling in impressively at first, disappoints with the first grab and bite… each mouthful is a constant breakdown of components that haven’t been stacked or planned for. One has to back the hammer down as meat chunks of sizeable proportions fall out of the burger. The meat’s better half, the bun, hauls itself with a great taste before it backfires from the barreling size of the hamburger. Nearing the final marker will be a messy plow that requires many stops and continuous burger repairs.

For 100.00 HKD, which includes some good fries and a drink, this burger is a drive down a long and familiar road, one that has been driven on countless times, that doesn’t offer any new experiences. If anything, this hamburger might make a trucker out of its handler… operating big equipment, knowing when to stop and speed up, getting down and dirty, and getting the whole thing into that tight spot. Once the trucker burger is served one’s in it for the long haul.

www.burgerman.com.hk/
65-71, Yen Chow Street
Sham Shui Po
Kowloon
Hong Kong
+852 2361 1330
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East Side Tavern

EST's 8oz Big Cheese Burger

EST’s 8oz Big Cheese Burger

EST

East Side Tavern’s EST’s 8oz Big Cheese Burger is an edible hamburger. The burger, as its name suggests, is sure to make an impressive entrance – greeted with an unsightly apathy due to its malformed unwieldiness, it is hard not to uncomfortably glare at this hamburger’s awful hourglass shaped burger construction. With an obliging attitude, never judging a burger’s taste balance by its burger construction, one takes a confident step forward only to find out that this burger’s callous erection reverberates into its burger taste balance.

The bun, an ingredient mis measured to such extent as to ridicule the rest of the burger, becomes a primary focal point upon this hamburger’s arrival; its crumpled texture and flaky exterior gives the impression that this giant has been kept in slumber past its heyday – bites make a bland strenuous revelation of a staleness that is hard too chew. Continuing on this path as one dwells deeper into the burger taste balance, as if a gargantuan ancient was nestling a small gentler creature, a patty which’s radius and thickness grossly overpowered by the bun is encountered; within this patty, topping a plane of bread, an acceptable beef taste with subtle hints of seasoning is flavored while a pink dense chunky texture is grasped.

The rest of the ingredients, sticking out trying to escape the hulking beast-bun hovering above, manage to just lurch their adequacies in the burger taste balance; the bacon, with a pliantly crisp touch of mellow saltiness, provides a plentiful sensation; an overtly melted layer of cheddar cheese which almost seems as to have abated, still remains with its mildness; and the vegetables, tomato, lettuce, and onion, all suffering the span on the bun, offer a copacetic freshness. What these ingredients fail at, together with the bun and patty, and made evident through an invulnerable compression that forces one to constantly fight the burger breadth and chew chew chew as if there’s no tomorrow, is a deplorable burger construction. Frozen fries are pretty OK, with some nice seasoning.

At 168.00 HKD plus 15.00 HKD for the additional bacon, the most exciting aspect of this burger will be the pull and pray that happens as you gently oust the wooden scepter from the heart of this hamburger – afraid as to the burger toppling over itself, one immediately holds fast showing more responsibility for this burger than others have demonstrated.

East Side Tavern
Shop 29, G/F, Empire Centre
68 Mody Road
East Tsim Sha Tsui
Kowloon
Hong Kong
+852 2367 8770
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