Category Archives: Sai Ying Pun

Quarter Master

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Quarter Master’s beef burger is an exquisite hamburger. The burger is supplied with a decorous range of ingredients; from the beef all through to the bun, the components form a well standing burger taste balance. It is not until one is well entrenched in some bites that the burger begins to show its shortcomings – that every munch, every mouthful, denotes the hamburger’s need for a little more beef, a bit extra cheese, a second smidgen of sauce.

On its arrival a golden-brown sheen follows the burger in its wake; a beautiful bun that causes this glimmer to crave takes charge with a soft mild sweetness to savor one’s palate. Veins of meat juice, emanating from a patty with a righteous beef taste – untouched from heavy seasoning, and textured so that it gently pulls itself apart, collect and run down through the bottom bun in good measure. Rows of delectable bacon, though slightly undercooked, overlay the burger with judicious touches of salt that burst with each chew. Adversely, the cheese barely manages to leave a mark. The tomato provides the hamburger and bun with an enjoyable tangy feel that stands solid for a single vegetable layer.

Then there’s the sauce… this beautiful rich aioli mixture, a thick mayo-ey cream that is formed with a touch of black garlic as its essence, a sauce that binds to the sense of taste in luscious form. There just isn’t enough of it in the burger… really. You see, without the bun all these ingredients would do a marvelous job, but it is the bun that commands this burger’s burger construction and subsequent burger taste balance. Its size lessens the impact of the flavors reducing the spirits of the other ingredients, ingredients that simply haven’t been sufficed to match the correct ratios. It might be hard to notice at first, but it will happen, one’s taste will crave for a little more, for just a slight extra.

For 90.00 HKD, plus 30.00 HKD and 15.00 HKD for cheese and bacon respectively, this is a burger that is well worth a try. It’s a burger that has positioned itself within the ranks to deliver a great hamburger experience, the fries are great (with the sauce better); but the burger simply needs a dollop, a spoonful, a chunk, a sliver of each of its ingredients for it to truly rise above. It needs to master its quarters as to adequately provide what is necessary to be all that it can be.

http://www.quartermasterhk.com/
Quarter Master 
1 Second street
Sai Ying Pun
Hong Kong
(+852) 2517 4266
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Electric Ave

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Electric Ave’s classic Aussie beef burger is an exquisite hamburger. It has a notable burger taste balance, but missing is the Aussie feel to it… This won’t detract from the overall hamburger experience, except the expectations one may have. Australian burgers, much like everything else coming up from the down under, should be a mix and match of nonsense ingredients. Ingredients that perhaps should not be in a burger, but somehow are and for some strange reason they kinda work.

Still, even without the grilled pineapple, the cold beetroot, and the fried egg, this “Aussie” burger’s burger taste balance is heaps good; and will stand to gratify any hamburger cravings one may have. The bun takes the burger crown, it is a soft bun with a semi crisp layer tensioning with one’s teeth as it delivers a semi-sweet touch. The beef is also notable, but not for its greatness… instead you get a dusty look, feel and taste to it. It’s as if the meat has been picked up from the grocery aisle with a single label of ‘beef’ on it. Everyone is guilty of doing this every once in a while, particularly our mommas who’ve created the unique and notable mom-burgers everyone remembers in their own way. While not a bad thing, it could be so much the better…

Moving along, the crumbly cheddar cheese isn’t spewin’ what one might expect… the taste won’t crumble and touch your buds, leaving a flamin’ desire for a more cheesy experience. The sweet cooked onions, which aren’t obvious to be onions at first, bestow the burger with a savory tanginess. There’s also the tomato paste, which provides the hamburger with a ketchup-tomatoey feel without them being present. The burger construction is lacking though… every bite is a legless feel and dread of a hamburger waiting to plummet at any moment. Then without warning, bits of beef begin to fall and the burger’s life fails in your hands.

For 155.00 HKD this is a hamburger to try. The fries are good, and the aura of rosemary will uplift your sense of smell. Though one might wish the burger smell would have a better role. The “ketchup” is awful. In the end, the hamburger could really use some more Aussie-ness to it, it is exceptional, but unworthy of its name… the hamburger needs a little more “booting,” a little more Mad-Max, it needs Paul Hogan to lift it up and say – “this is a burger.”

Electric Ave
LG/F, Tai Yik House,
27-29 First Street,
Sai Ying Pun
Hong Kong
+852 2858 8883

High Street Grill

Wagyu burger

Wagyu burger

High Street Grill

The Wagyu burger, with its magnificent appearance and captivating taste, is an exquisite hamburger. From the moment this burger is placed at your sight you’ll feel the excitement that Jack felt as he gazed upon and drew Rose; but with a happier ending, this burger encounter is one that you should certainly look forward too.

The burger, which looks and feels well proportioned, has been constructed with a set of delicious ingredients. Individually, these ingredients manage to leave their own little mark; but as a whole, as they rumble and tumble inside your lips, they succeed in achieving an exquisitely savory burger taste balance. The Wagyu patty, with its appropriately corresponding girth and vigorous juicy beef flavor, feels just right; lying upon a bed of fresh firm vegetables and covered by a slightly gooey blanket of gently melted mellow delectable Swiss cheese, this patty seems well taken care of. The vibrant bacon, which is perfectly chewy and crispy, provides just the right amount of saltines to complement the beef, and the overall burger balance. All these ingredients, carefully stacked in between the marvelously soft and springy bun, a bun that is crumpled ever so flawlessly, that’ll blissfully absorb any juices without tearing itself apart, make up one of the best burgers I’ve had in Hong Kong – it is simply, exquisite.

This burger could very well attain the heights of a majestic burger, and there isn’t much to say in terms of the bad… but for a burger to be majestic, care has to be given to all aspects of the burger and the experience. Without a chance of disappointing the burgnivore – as the flavors caress your tongue the adventure should be mesmerizing; when you request a temperature medium expecting a pink center and instead receive a temperature well done with a gray-brown center, a disruption will occur. On top of that, a few meagre bits of rubbery meat were encountered in the Wagyu patty, while unimportant, and I hope a one-time incidence, you’ll still stop for a second before continuing in on this grand endeavor. The steak fries are good, but could use a little extra salt.

At 155.00 HKD dollars this burger is well worth the price, and 8.00 HKD for additional toppings won’t break your wallet. High Street Grill, a comfortable restaurant in Sai Ying Pun, is a nice place to enjoy a burger that feels even better when you realize how homely the neighborhood appears.

High Street Grill
Shop 4&5,
G/F, Hang Sing Mansion,
48-78 High Street,
Wester District,
Hong Kong
+852 2559 2638
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