Tag Archives: Local

Three Buns at Potato Head

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Three buns.pngThe Smokin’ B-boy burger from Three Buns is an exquisite hamburger. Starting with a confusion of slight dryness with juicy undertones, the hamburger has a burger taste balance that enhances with every bite, increasingly turning more luscious. The bread, patty, and everything in between begets a whole range of flavors that will romance anyone’s taste. It’s as if each ingredient ripens between the two buns and each mouthful intensifies in savority, intensity, and delivery.

The ingredients in the b-boy’s burger taste balance are actionable, presenting themselves clearly in each bite. At first the beef patty might feel tightly packed, hinting towards a patty that has been prepped with some binding… but comes as a nice surprise as the beef’s flavor remains somewhat untouched, with hints of great light seasoning. What glistens in this hamburger is a glorious buttery taste that is delivered in mystery… it’s not butter, or it may well be, but it has the richness, salt, and delight of ghee.

It could be the blend of a smoked cheddar cheese, that is subtle enough to pass discreetly, combined with thick layers of a dell beer & treacle streaky bacon, that is juicy, and both soft and jerky. Or perhaps that buttery taste emanates from the smoky mayonnaise that copulates with the hamburger’s BBQ ketchup, trio-ed with a bawang goreng that is bawang delicious. The burger construction is simple but stout, it feels tight, and with a bun that is sturdy and absorbative, ruggedly built. The bread fills with great rich drippings and is tough enough to support and capture the flowing flavors within, but soft on the burger’s burger taste balance.

For HKD 128.00 this is a great burger to try, and the naughty fries are good (though the béarnaise sauce get’s a little lost). The Smokin’ b-boy is a great hamburger experience that progressively improves with each bite. It’s a slow buildup that finds a flurry of tastes engulfing the senses. The last bite was something memorable, every descriptor – smokin’, BBQ-uey, streaky, meaty, and gorengy, come together and proceed to deliver one memorable and demanding bite that withers in the tongue. If all this was done on purpose or not, this hamburger certainly shows planning and care.

Thee Buns at Potato Head
G/F, 100 Third Street,
Sai Ying Pun,
Hong Kong
+852 2858 6066

 

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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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Honbo

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HonboHonbo’s cheese burger is an exquisite hamburger. Its simplicity is what makes this burger special… no frills, no phooey, no nothing but a simply good hamburger with a patty and bun to please. The honbo (which, by the way means burger in Cantonese) showed up late to the hamburger scene and set up shop in Wan Chai, amongst the reigning big boys of Hong Kong’s burger spot. It wasn’t until a second try of the hamburger, several months after its initial opening, that Honbo decided to make a stand for itself – thoroughly delivering on the hamburger promise every burger joint pledges.

Honbo’s burger taste balance is smart and solid. The ingredients, mostly locally sourced, all work together to show great care in the making of this hamburger. From the buns to the beef, and across the veggies and cheese, sauce and bacon, the burger delivers a goodness that’s only lacking a bit more beef… the modestly thin patty barley makes a stand against the rest of the ingredients; but when it looms it is a delightful appreciation for a meaty beef flavor touched with a slight of seasoning to highlight what’s already there.

The bun is then the more prominent attraction in the hamburger. Made with potatoes and milk, the bun fits as comfortably in one’s hand as it does cradling the innards of the burger and its balance. Soft, starchy and downy, the bun mellows with a defined doughy tang. The rest of the ingredients play their parts… the usual veggies – lettuce, onions, and tomatoes, are crisp and round with a sweetness that will be embraced by anyone’s tongue; the cheese drapes across in both shape and savor; and the sauce nips with a rich piquancy. And then there’s the bacon, the hulkiest of them all… it is a crisp chewy empowerment, making strides that leave a salty goodness behind.

The burger construction is hearty… this honbo will hold itself together beyond the few moments of panic were a seemingly flimsy patty could tear itself, it doesn’t… except when one bites into its soft tenure. With care and thoughtfulness one should be able to endure and accomplish what is a 呢個漢堡包真係好正 (really good burger experience).

For 98.00 HKD this is a burger to try, and for 15.00 HKD add the bacon. The fries are just alright. Take the gamble… visit Honbo and explore a new burger, you might not go back for a while, but eventually you’ll return to this little burger joint that’s making it right.

Honbo
6-7 Sun Street,
Wanchai,
Hong Kong
+852 2567 8970
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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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