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Apr 10, 2014 11:33 PM

Tipping Point [Hong Kong] - HK's best burger by a mile....!

Hong Kong is going through a craft brewing revolution at the moment which can only be good, well maybe not, it would be great if it wasn't so bloody expensive!

Tipping Point has been set up by Que Vinh Dang, the former chef of TBLS, and he is doing both food and beer. The food is classic US dude food with the TBLS spin which makes it really interesting and really good. At the moment most of the beer is bought in, but there are a few in-house brews starting to find their way out of the brew-house. Slightly too early to judge them but so far heading in the right direction (and seems fairly priced).

But the cheeseburger is really the thing to get very, very excited about. It really is very, very good (and not cheap at $208). Its a fair size and fills you up so not bad value, although it was so good I could have forced another one down. So to call it HK's best is a big call especially with Beef & Liberty wowing them, and Butchers Club Burger to open, in Wan Chai. But it definitely hits the spot.....and its in a pub not a sit down restaurant.

Only one niggle - it needs more wine by the glass, not just cask wine from a tap. I love going but my wife is highly resistant to its charms as she doesn't like beer....!

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  1. $27 USD for a burger? I'll stick to Asian food

    9 Replies
    1. re: AubWah

      It's Hong Kong prices are mad - even Asian food can get very expensive very quickly if you go to the to certain restaurants, and some Asian dishes if done well are never cheap - even char situ will start north of US$10 a plate and go rapidly north from there. So everything is relative - but that said it's still annoying.

        1. re: AubWah

          Sorry apple auto correct - char siu

          1. re: PhilD

            you can't find char siu for less than $10 US?

            1. re: AubWah

              No, you won't get a plate of decent char siu cheaply. OK you can get a bowl of char siu fan quite cheaply, but that is going to be mainly rice and it's not really the same thing.

              HK is an expensive city, it's not just restaurants, the produce shops and markets are also not cheap for good ingredients. You can eat cheap food if you wish but quality costs.

              1. re: PhilD

                I like char siu fan, I prefer to eat my roast pork with rice. I'm used to paying about $4 US for it

                1. re: AubWah

                  Yup char siu fan is about HK$30 but a plate of char siu is going to be upwards of HK$100 and that's because you will only get a few pieces on top of your rice not a plate full of melting meat.

                  It's also worth noting that char siu is different to roast pork. If you order a mixed plate of roast pork and char siu in most dim sum places it will set you back HK$240.

                  If I am missing a good cheap cheap place for char siu let me have the address - I will check it out - although not today's as the sun is shining and we are off to the beach on Lantau.

                  1. re: PhilD

                    Wow incredible- enjoy. Maybe some seafood is in order?

                    1. re: PhilD

                      Well, we headed up north instead, and ended up having lunch at this place I did not know existed, the Sha Tin Inn. Completely old-skool Indonesian. Food was fine, but the setting was neat, in an old, old shack with an outdoor terrace and a garden.

      1. Just went to Tipping Point on your recommendation. Asked if they had hamburger. They checked with the chef, came back and said "no."

        15 Replies
        1. re: f1i2s3c4h5e6r7

          Oh no - that's not good. I wonder why they took it off the menu.

          1. re: PhilD

            Did you have it during meal hours or was it a bar food?

            1. re: HKTraveler

              It was bar food eaten downstairs, back then they had a food menu on the blackboard. It was soon after they opened so they may have tweaked their model. Maybe they only do it in the restaurant upstairs now.

              1. re: PhilD

                "I wonder why they took it off the menu"


                1. re: Curt the Soi Hound

                  Hong Kong prices - its just an expensive city, you get used to it.

                  1. re: PhilD

                    Just curious. How many actual Chinese did you see ordering this USD$27 burger?

                    1. re: FoodTrippin

                      Do Chinese even eat burgers? At any price point besides McD?

                      1. re: Uncle Yabai

                        Not all Chinese, but young Hongkongers seemed to have taken to burgers - the all-pervasive American influence, I'd say. I remembered passing by BLT Burger @ Ocean Terminal last year on a Friday, and was surprised to see a long queue at the entrance.
                        This burger trend has not caught on in Singapore.

                        1. re: Uncle Yabai

                          Are you kidding? Even from 10+ years ago, there are classic HK style burgers at Si Sun and Danish Bakery. There are now tons of burger places in town. Burgeroom has been in CWB for a couple of years already. BLT in TST. Caliburger which is an In-N-Out wannabe. Even a couple of chains like Triple O, Shake'em Buns, MOS burger, ... Beef & Liberty and Butcher's Club just opened in Wanchai recently.

                          1. re: HKTraveler

                            And McD's has been around for decades. What's your point? That Hong Kongers eat burgers? Sure they do. Do they view them as conspicuous consumption deserving of a fad of their own, with Hello Kitty lines to support that? Not so sure.

                            1. re: Uncle Yabai

                              Just responding to your previous post. There is demand for burgers in HK across different price points and it has supported some of these burger shops for years despite rising rents

                              1. re: HKTraveler

                                Fair enough. Just not something that's taking the town by storm, I think.

                              2. re: Uncle Yabai

                                My good friends baled out on Butchers Club this weekend due to the some places are hip (although will it last until next month....?).

                          2. re: FoodTrippin

                            Why wouldn't they? There are lots and lots of very wealthy Chinese in hong Kong, an expensive burger is quite cheap compared to many of the speciality dishes or fresh fish dishes in the better Chineses restaurants.

                            Hong Kong is fourth in the world cities for the number of billionaires who live there, 5th for the number of multimillionairs, and 8th for the number of millionaires. And nearly all of these are Chinese. The banking, legal and accounting sectors are massive employers of local Chinese, mainland Chinese and expat Chinese who grew up in the US, Canada or Australia. Many of them earning big salaries.

                            Burgers at this price, first growth Bordeaux and Burgundy, branches of top Japanese sushi restaurants (HK$3,000 plus per person), offshoots of Spanish and French Michelin starred restaurants are all in town to service the wealthy and most of these are Chinese.

                  2. Removed - out of context due to posting format

                    6 Replies
                    1. re: Curt the Soi Hound

                      Bragging may be crass, but wealth is status and conspicuous consumption is a accepted signal.

                      Hence, the all the mid-level restaurants with US$1,000 bottles of Petrus, the consumption of shark fin and abalone, the multiple branches of designer handbag and watch shops, and car parks full of Ferraris, Masseratis and Bentleys.

                      I am convinced the rush for top chefs and other food brands to open in HK is fuelled by this. Gordon Ramsay is the latest to announce plans, Laduree and Pierre Hermes recently opened macaroon boutiques, and even Angelina the Paris hot chocolate shop opened up a branch.

                      It's seems that US, European and Japanese chefs are all falling over themselves to open up in both HK and Singapore. It's unfortunately where the money is and also doesn't really mean there is the corresponding quality.

                      Tipping Point is actually not really that bad in the scheme of things. It's was opened by a chef who made his name in a true private kitchen and grafted his way to a good reputation. He set up his own local craft brewery and pub restaurant, so not part of the ubiquitous chains that run most HK places. So whilst Que Vinh Dan has a Vietnamese heritage and grew up in NYC he has lived and worked in HK for a very long time and nearly all his team are locals.

                      1. re: PhilD

                        You say the chef grafted his way to a good reputation. I prefer chefs who grifted their way to a good reputation, a more exciting proposition.

                        As for your point, don't disagree, not sure burgers are considered conspicuous consumption goods in Hong Kong. In my view, the fancy burger fad has never really taken off in Hong Kong. Kind of like Krispy Kreme. The excitement died down very quickly, and this may be what happened at Tipping Point. Doesn't sell, just take it off the menu (or shut down the store or change "concept"). And I agree, price had nothing to do with it.

                        1. re: Uncle Yabai

                          Isn't the burger craze just getting into gear: beef & liberty, butchers club, ham and sherry's Saturday burger and of course Burger King all opening up within a 500m radius.....?

                          1. re: PhilD

                            Nah, this is a sequel of a movie that didn't play well in Hong Kong. Remember Duke's Burger?

                        2. re: PhilD

                          I actually quite enjoy Tipping Point especially their General Tso's wings. If you are talking about the bar menu, then I don't remember seeing burgers. I think it is sloppy joe now?

                          1. re: HKTraveler

                            Maybe now but it was definitely on the bar menu in the early days - I enjoyed it more than once. Have not been back for a few months but on my last visit I did notice the blackboard food menu had disappeared. Maybe off the bar menu because he is trying to get the people to climb the stairs to the restaurant upstairs. We ate there in the opening week and rurally enjoyed it....but it wasn't inexpensive (although I think I tried to sample the whole menu).