US$35 Hamburger

Ok, I'll admit, I'm a burger connoisseur, I love 'em.

Tried a place recently located near the escalator around Central the other night. Known as 'Duke's', it was reported to me that they have the best hamburger in Hong Kong. So, being a BC, just had to give it a shot.

The place is small but interestingly decorated. With the looks of a small luxury lounge, one would be surprised to find out they serve just a few things, gourmet burgers and sides to go with them. Looking at the menu, I saw 'Ox Tail and Chorizo', 'Classic', 'Short Ribs'....and I assumed that these were actual dishes. But after a brief conversation with the server named 'Thomson', he informed me, 'sir, they are ALL burgers...' What the?

I asked him for the most popular and he suggested the Classic and the Ox Tail/Chorizo. So we ordered one of each, along with an order of thick, i mean thick as hell, fries. The Ox Tail/Chorizo burger is served open face and is Wagyu ground beef combined with ox tail and chorizo. The classic is just Wagyu beef.

Results: The Ox Tail/Chorizo was good, actually very good. Served with melted mozz on top and caramalized onions, it is an interesting blend of flavors. (Price US$35 - Suggested Medium-Rare)

The Classic, was actually better. You can really get a good taste of the quality of the Wagyu in this one, and perhaps the reason it was better was the fact that it was served traditionally with 2 buns, not open faced. (Price US$25 Suggested Medium-Rare but ordered Medium)

A great burger me thinks actually doesn't need anything except bread and maybe cheese. No ketchup, no lettuce, no onion, and arguably no extra meats. That way the meat is the hook and the plot of the story at the same time, leaving one wanting to read the next chapter.

Conclusion, although it was a good burger, the Classic from Duke's is NOT the best that I've had. That title still rests with a Wagyu burger from the Bistro (US$23) in the gourmet supermarket Great located in Pacific Place mall, Admiralty, HK. (I have not had one since the inception of this blog, but don't fret my friends, it is inevitable that I return, with a growling stomach and my blackberry camera)