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Best Burger in Hong Kong?

Okay, so Hong Kong ain't burger territory, but there has been a slight proliferation of burger joints in recent years/months. Is there even one that's any good?

(Suggestions for burgers in non-burger focused places are good too - I just want a good burger in the SAR!)

to start the ball rolling, here are the places I can remember off the top of my head:

freshness burger
triple o's
duke's burger
main st. deli
burger joint (recently moved away from sheung wan location into soho???)

none of the above have really done it for me - mostly it's the quality of the bun that's the problem, but having said that none of the patties have been great either.

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  1. I have always struggled to get a good burger in HK , the meat always taste a bit off and the buns are sweet. There is a burger joint next the Delaneys in Wanchai that had a decent burger , but it was 2am and my judgement might have been off !

    1. Best I have ever had in HK are Triple O and the American Club. Not great but does the job for me. Triple O's burger is decent and to make it a good meal, get their milkshake too!

      5 Replies
      1. re: HKTraveler

        I had a really good really expensive hamburger at Harbourside inside the Intercontinental. Triple O's is OK.

        1. re: kure

          yep i've heard intercon has good burgers, but i've never had one there coz it seems a bit of a trek and 3 digits for a burger kinda pushes the whole utilitarian feel of a burger off the cliff... though i does sound good!

          1. re: e_ting

            I haven't tried it either but I am not sold on how mixing toro and beef would taste good. Wouldn't the taste of the beef over-whelm the toro and basically waste a good piece of sushi?

          2. re: kure

            I almost tried the wagyu/toro burger but cudn't get a table at the cafe! Anyway my friend wo has tried it told me that she was disappointed - the beef and the fish didn't mix well. I am undeterred and will bring a nice bottle of big red and share the burger with friends - one day.

            Otherwise my favorite burger place is Shake 'em Buns. The patties are not all beef - they have diced onions inside. This makes the patties juicy and soft. Lovely stuff. If you like them big, try the Gang Bang (only available in Causeway Bay) with 2 patties. I have a video of my friend trying to pick it up posted on my blog...it's funny!

            1. re: Peech

              I tried the Shake'em Buns in CWB once but was quite disappointed. The burger literally fell apart when I was half way through! And as you point out, the patty is not all beef and tasted funny to me.

        2. I thought I read Burger Joint was closed and was going to bemoan that fact - loved their selection of condiments on good burgers and fish sandwiches - but you say it's moved. Have you got a location more specific than soho?

          2 Replies
          1. re: fpatrick

            when i was writing that, i thought they'd moved to gough street, but when i walked past the other day, i realised it wasn't burger joint, but burger republic.sorry to disappoint!

            1. re: fpatrick

              Burger Joint is closed. My friend was the owner and was very sad.

            2. Though a little 'off-topic'. but had an amazing 'burger combo' for lunch at Spoon the other day. Three mini burgers side by side. One is Wagyu beef done medium rare! One is duck seasoned 'exotcally' and one, a prawn and crabmeat pate. All three comes with interesting dips and condiments!

              1 Reply
              1. re: Charles Yu

                interesting, i had something quite similar at l'atelier de robuchon too, though all three burger-lets were the same. bite sized burgers sure are nice - all that juicy burgery goodness in one shot - but sometimes, i just want a classic, lo-fi burger, and by the way this thread's going, it looks like hk is a veritable burger desert!

              2. Shake-em-buns - superb
                Harlans - decent
                Wagyu - great (massive and a little overpriced but nonetheless a good burger)

                For anyone that has lived in ny, shakembuns is the closest thing to island burger (an old favorite of mine). the only drawback to S-em-B is their excessive use of Mayo.

                3 Replies
                1. re: sachubachu

                  the best burger in hk that i've had is at mainstreet in stanley. in fact, main street is one of my favorite restasurants in hk. its just far as i live in mid-levels, so i usually go there after a hike and reward myself with a burger, medium well, with all the fixings, including lettuce, tomato, sauteed onions, pickles, no cheese. you don't even need ketchup, mustard or mayo. 100% ground beef, with no filler. and medium well is still juicy..

                  1. re: schung

                    Shake 'em Buns or the Wagyu Burger from Press Room.

                    1. re: Kiedis

                      sorry, but i can't eat the burgers from shake 'em buns. not 100% beef. soy or some filler mixed in. also, the hamburger disintegrates in your hands.

                      i also like harlan's burger with the truffle mayo on the side.

                2. so far have tried:

                  triple o's
                  hk golf club (dwb)
                  cassette (sp?) at the mandarin

                  hands down i think american club has the best burger. fatburger was decent too.

                  1 Reply
                  1. re: kaile

                    i heard the burger at the chinnery at the mandarin grill is really good... apparantly, noty even on the menu. but i haven't tried it.

                    fatburger i think is the best fast food burger.

                  2. personally, i don't like shake'em buns either. find them to be quite subpar and would rather have a burger king instead. the best burgers for me in HK are 1) burgeroom, 2) American club. triple o is decent as well

                    25 Replies
                    1. re: HKTraveler

                      american club is decent, but i'm not a big fan of triple o. too much goo on top. i actually ask for the burger without the mayo, and then its not as bad.

                      definitely try the main street burger in stanley. you will not be disappointed.

                      1. re: schung

                        lol, then we are looking for different things since i like my burger and cheese steak with mayo! will give main street a try

                        1. re: HKTraveler

                          i actually like mayo on my burger, but i'm not quite sure what the stuff they put on the triple o burger is!

                          main street is the bomb.

                          also try la baguette in lkf for the best sandwiches in hk. but you have to eat it immediately as the baguette is best right out of the oven. try the duck confit with avocado & red onion special.

                        1. re: bucatini

                          for the "diner" version:

                          Shake' em Buns - house ground blend of 50% chuck, 25% brisket, 25% short rib, the griddle is always very hot and the chefs don't "flatten" the patties.
                          Main St Deli

                          for "haute burger"
                          L'Atelier de Joel Robuchon's "mini" waygu burgers in Brioche and custom ginger-tomato sauce
                          Press Room's Roquefort stuffed Burger
                          Duke's Burger's Short-rib Ox-Tail Sirloin "burger"
                          Dakota Prime's Dry-aged-beef burger

                          "Fail" Burgers:
                          The Big Bite - "flame grilled" but the patty comes out grey and sad
                          Triple O's - Beef is not seasoned and they insist in cooking it beyond grey.
                          Burgeroom - too low fat content, dry even at medium rare
                          Gourmet Burger Union - new zealand beef = flavourless
                          Fatburger - under powered griddle = grey patties

                          1. re: Sher.eats

                            Ducasse's Spoon inside the Intercontinental used to offer a 'Mini Burger 3 ways' in their luncheon menu, not unlike the theme that makes Michael Mina of the San Francisco 2* famous. The Spoon version consisted of a Wagyu beef burger, a lobster and prawns seafood burger and a duck meat burger. All nicely grilled, moist and juicy. Now, if they would only fry their French fries in duck fat, that would make it a perfect ' killer' combo!

                            1. re: Charles Yu

                              the only places I know of (except my home) which uses duck fat for frites is The Press Room (triple temperature fried) and Chez Les Copain, a little bistro in Sai Kung....(chef/owner went to Cordon Bleu Pari)

                              1. re: Sher.eats

                                For reasons unknown I tried the veggie burger at Fatboys yesterday.

                            2. re: Sher.eats

                              my friend had the burger at Dakota Prime today and it was HUGE... I had the awesome Reuben today and will try the burger next time, but will have to starve before going there...

                              Never really cared for Triple O's
                              Won't go back to Duke's since they want to charge me HKD 400 for corkage, or almost the price of 2 burgers

                              1. re: Peech

                                you didn't try their "gourmet" beers?

                              2. re: Sher.eats

                                i didn't like shaked em buns. the burger just fell apart.

                                and i think fatburger is the best fast food burger in hk.

                                never tried it myself, but i heard the chinnery makes a good burger. but its not on the menu.

                                also, i'll reiterate that main street in stanley has one of my alltime favorite burgers.

                                dakota prime's dry aged burger sunds good. will have to try.

                                1. re: schung

                                  what do you mean by fell apart, the patty or the bun?

                                  as I said in an earlier reply, shake em bun vs fatburger:
                                  SEB- patties are grounded in house with excellent ratios of beef cuts
                                  FB- buys its patties

                                  SEB- Patties are 1.5cm thick precooked
                                  FB- latter's are 1cm

                                  SEB - Chefs does not flatten the burger during cooking, yielding a 1cm patty
                                  FB- the latter's do, yielding a 5mm "thin" patty

                                  SB- Griddle's burgers to order
                                  FB- Refuses to serve med. rare

                                  SEB - grill is hot = maillard
                                  FB - cold grill =patties come out grey

                                  SEB - fatcontent around 30% (optimum)
                                  FB - they don't know, but it's seriously dry (not helped by overcooking)

                                  SEB - Toasted potato starch buns = high juice absorption
                                  FB - Uses generic dinner rolls

                                  SEB - Uses american cheese (melts and fills into the burger)
                                  FB- Uses Kraft

                                  I sampled fatburger once when they opened and again 3 weeks after, always sat on the bar to observe, the "chefs" are friendly by absolutely skill-less....

                                  how do you compare main street w fatburger?


                                  1. re: Sher.eats

                                    all i know is that the entire shake em buns burger, both meat and bun, collapsed and fell apart while i was eating it. also, it doesn't taste like 100% beef. it tastes like they mixed in some filler/cereal.

                                    i think fatburger is a solid fast food burger. obviously people have different tastes, but i think it is much better than shake em buns.

                                    finally, main street in stanley is just a solid restaurant with good food. and the burger there is awesome. tastes like ground chuck, maybe 80-85% fat, the right balance of toppings. i like it medium well, otherwise, too juicy. don't put it down once you pick it up and u will have no problems with it falling apart.

                                    some people use a knife and fork.

                                    1. re: schung

                                      mmm i understand burger bun "disintegration" (due to juice saturation, which isn't that bad a thing), but "collapsing"?

                                      I would really like to know what there is of Fatburger that you like...

                                      chuck is a pretty lean cut...your 80% fat stat. is surely a random number... FYI butter is only 80% fat. For some perspective the famed Pat La Friedas' "black label" burgers are only 35%.

                                      I enjoy my burgers naked (cheese if need be), with the fixings on the side for post addition after the pure beefy flavours have been savoured..

                                      "too juicy"?? the juice is where the flavour is, why don't you want maximum flavour?...some people argue ordering med rare does not allow enough maillard on the surface but that point is flawed as a properly heated grill can brown the surface before the center has been cooked past rare.

                                      but since you insist on med-well your liking of FB is less unreasonable although their single fried fries (instead of triple-temperture fried) are indefensible...

                                      not trying to argue per se, just trying to understand your POV

                                        1. re: tjr

                                          i meant 80-85% beef with 15-20% fat. and no i didn't ask. it is a guess from experience.

                                          1. re: schung

                                            15-20% fat is pretty low for juicyness (given you order med.well)

                                            not bad a palate if you can guesstimate the fat content to the nearest 2.5%, more the surprising though that you would favor a single-cut blend?

                                            here's a nice read: http://aht.seriouseats.com/archives/2...


                                            1. re: Sher.eats

                                              very interesting article. i've read and seen many a good burger over the years. and my cousin has a small hamburger chain of 7-8 in seoul called smokey burger. he has experimented with a variety of cuts, and he now uses exclusively chuck. we can get into the various subtleties of mixing and fat content, but i've found that freshly ground chuck with 15-20% fat content, loosely formed straight out of the grinder, and cooked over a hot flame is close to perfection. you can go one step further and argue the merits of dry aged and fresh vs a blend of dry aged and fresh. some think a pure dry aged burger is too metallic tasting. i personally think it is a fantastic burger. and peter luger's does a superb job. one of the best bargains as well. last i checked, it was US$5 for a 200 gram dry aged burger. although, they only offer it on weekdays.

                                              anyway, everyone has their own taste. if i had the time and the inclination, i would loosely handform my own freshly ground dry aged 20% fat porterhouse and grill it over a 600 degree fahrenheit flame grill.

                                              1. re: schung

                                                mmmm i would go for 1/3 short rib (fat content) with 1/3 brisket (meaty flavour) and 1/3 hanger steak (offal richness), dry aged meaning lower water content so fat content has to be higher to compensate, so 30%...

                                                that charcoal flavour is addictive but the inherent structure of burgers lead to flare-ups...and cooking on a griddle allows juice-basting...

                                                at home I have a "mille feuille" of butter and blue cheese, allowing the butter to absorb the aromas of the blue. The aromas of burgers cooked in that butter noissetted must be one of the all time greats...

                                                seen this? http://aht.seriouseats.com/archives/2...

                                                just realised you're the one I had the pork chop bun chat with =P

                                                1. re: Sher.eats

                                                  haha you're right! we had the pork bun chat. i remember.

                                                  again,everyone is different, but i prefer a burger with roughly 15-20% fat content. 25% or higher, and its a bit too rich for me. and when you cook it covered over a very hot flame grill, no flareups and still juicy!

                                                  but you're right about the griddle. my cousin also cooks his burgers on a griddle and covers it to seal in the juices. and his burgers are excellent.

                                                  i generally don't like cheese on my burgers, but when i do, i prefer bleu or swiss. so your "mille feuille" of butter and blue cheese sounds very appetizing.

                                                  finally, i think the video has been removed from your link :-(

                                                  1. re: schung

                                                    haha i don't think e_ting expected such "hardcore" burger fanatic talk =)

                                                    pity the video was removed...the only other link i could dig up is a photo essay on egullet: http://forums.egullet.org/index.php?s...

                                                    i initially posted it to tease you on your 80% fat =P

                                                    come to the caprice lunch!

                                                    1. re: Sher.eats

                                                      thats fantastic. btw, caprice is my favorite french restaurant in hk. let me check my schedule and will try.

                                                      1. re: schung

                                                        yay i should make you a burger special HAHA

                          2. BLT Burger in the Ocean Terminal of TST is very good.

                            The hamburger is definitely all beef (freshly ground, I saw them churning the meat through the grinder when I was sitting at the bar). Because its so fresh, they can cook it to medium/medium rare. All sorts of toppings too. Hamburger is great!

                            As for mini burgers, I have had them at the bar of the Four Seasons and at MO Bar in the Landmark Mandarin Oriental. They are much better at LMO.

                            1 Reply
                            1. re: Michael_Eats

                              Second on BLT Burger at Ocean Terminal. I just had their bleu cheese burger this week and really enjoyed it. Definitely get the burger medium rare.

                              For sliders, or mini burgers, I always order them in the lounge of the JW Marriot in Admiralty @ One Pacific Place.

                            2. On my trips to HK I've stayed at the Shangrila in Kowloon and always enjoyed their burger.

                              1. On a recent grey day when I needed salt and fat, I tried the burger at Simplylife in the Citibank building and it was delicious. Meaty, juicy patty--good sized, but not huge. Brioche-style bun with a smoky flavor from the grill. A little ketchup and relish added, standard. The accompanying fries are better plain (they also offer spiced): thick cut rectangles with a steamy potato interior and just the right amount of salt.

                                1. I'm a burger fan, and quite frankly the Triple O's in Hong Kong aren't really making the mark for me, and Fatburger was disappointing. I would rather go to Burger King than those 2. Anyway, my favorite burger place so far is WOW Burger. I live in Wanchai, so the place closest to me is Shop 12, G/F, 51 Pao Woo Mansion, Cross Lane, Wan Chai, Though I know there are branches in Tsim Sha Tsui, Tseun Wan and Shau Kei Wan.

                                  There is a place in Soho (along the midlevels escalator) called Gourmet Burger, that I have yet to try. The menu is more expensive, but looks quite appetizing.

                                  1. What about Grouchos in Stanley? By far the best burgers I have had, extremely cheap with no service charge, friendly staff, and a fantastic view overlooking Stanley’s waterfront.

                                    Burgers have sesame-seeded buns, fresh and juicy nz beef, and sprinkled with the usual condiments (lettuce, tomato, pickles, relish, onions) whilst offering a few different varieties. That plus cheap Belgian beer to accompany it makes it a clear winner in my books!

                                    3 Replies
                                    1. re: HK_Traveller

                                      Do we now have two posters with roughly the same names. Is there one HK-Traveler or two? Very confusing.

                                      Is Grouchos the little snack bar like place in the newish units next to the market? If so I can't remember the burger there at all which says something.

                                      I do like Oolaa for a good sit down burger.

                                      1. re: PhilD

                                        Interesting question PhilD.!!
                                        'HKTraveler' is one of the most senior Chowhounder on this board! For the past 4 years, I have had the great pleasure of sharing chowmeets with him each time I was in town!! A most knowledgeable foodie!
                                        As for the other one? ........?????

                                        1. re: Charles Yu

                                          There's a HKTraveler and a HK_Traveller. On the SF Bay Area board, one of the most senior Chowhounder is rworange, whose moniker is a play on name of the late RW Apple, the renowned food editor of New York Times.

                                          I guess we all have to start somewhere ;-)

                                    2. A couple of years ago, I had a surprisingly good 'burger trio' from....of all places... 'Spoon' inside the Intercontinental!! They were charbroiled duck, seafood and Wagyu beef patties. All burgers were dressed with their own individualized dressing/seasoning.