Tuesday, October 07, 2014

Beef & Liberty, Wing Fung Street, Wan Chai


Beef & Liberty (2/F, 23 Wing Fung St., Wan Chai, Hong Kong, tel : +852 2811 3009) which started off in Shanghai is part of Hong Kong's forward moment towards better burgers. Their claims to their burgers are the use of hormone-free grass fed Hereford and Angus cattle from Cape Grim in Tasmania. Ground in house. Personally, I preferred the patties that they're doing down in Butchers Club Burgers which featured aged beef which were also little more charred with flavours that struck more of my chords, but this place isn't too bad.


Ginger and vanilla milkshake. I was hoping (against hope) that they'll be doing this with old ginger, but it wasn't the case. I guess it was okay and that the tall glass of it went down much lighter than it had appeared.


Scotch quail eggs weren't much to talk about. Actually, I recommend skipping this.


Their bacon and cheeseburger was pretty decent. Frills free and quite nicely done. The whole burger was constructed to be eaten properly with hands. I could always lament about how it would have been nicer for the bacon to have a little more char for flavour, but honestly, it's a decent burger with a grill toasted sourdough bun.


The regular burger tasted like how it looked. What was nice about here, was the choice of sides. Fries aren't forced into you here as a default if you don't feel like it. In this case, we picked a mandarin orange salad with sun dried tomatoes and candied walnuts which was refreshingly tasty.


The meat's done pink and the grind isn't too fine. Which is one of the attributes that I liked of the patty.


While I may not have sounded very enthusiastic about this place, I'm pretty glad it exists. It's better value in terms of cost to product ratio than most if not all for the same price point back home. Why is that I wonder.

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