The grill: 10 best burgers in Hong Kong

Updated on September 12 2018

While they’ve never been out of fashion, burgers are trending pretty hard in Hong Kong right now. The difference is, the ones today have been re-imagined and re-interpreted as a form of a higher culinary pursuit.

That’s why we’ve compiled (and eaten our way through) the best of what’s on offer with our round-up of the 10 best burgers in Hong Kong. Yes, we know that junk season isn’t officially over yet, but that doesn’t mean you can’t indulge a little — or, in this case, a lot.

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The Butchers Club Burgers

What: The Double Happiness (HK$160) has made its rounds all over Instagram, but if you’ve not tried it yet, here’s the lowdown: double dry-aged beef, ground on-site, double American cheese, double maple-glazed bacon, fragrant caramelised onion mayo, stacked between two toasted grilled cheese rolls. You know it’s serious when it’s held up with a steak knife.

Where: Our go-to for all things carnivorous, The Butchers Club has been one of the hottest seats in town since it opened in late spring 2014. This dark space with industrial accents is polished yet unpretentious and has been cleverly renovated, feeling more open and spacious than it initially appears.

Why you’ll be back: As well as the other great burgers on offer (be sure to peek at the secret menu, accessed by the counterside QR code), The Butchers Club also has started collaborating with some of Hong Kong’s best-known chefs for fortnightly collaborations. Oh, and did we mention the fries (HK$20), which have been triple-cooked in duck fat?

The Butchers Club Burgers, G/F, Rialto Building, 2 Landale Street, Wan Chai, +852 2528 2083,


Blue Butcher

What: Hollywood Road fave Blue Butcher has a rotating burger of the month, and, no matter what’s between the buns, the quality is top notch. We tried The All American, which is no misnomer — Black Angus beef, American cheese, grilled onions, tomato jam, pickle, relish, mustard and ketchup in a pillowy and lightly toasted sesame seed bun, which is probably the best we’ve had. This burger is proof that sometimes, there’s nothing like going back to basics.

Where: Part of the Maximal Concepts stable, the much lauded and awarded Blue Butcher was one of the hottest restaurants in town when it opened — and, amazingly for our fickle F&B scene, it still is nearly two years on.

Why you’ll be back: Quality ingredients in innovative dishes which display the kitchen’s commitment to a nose-to-tail philosophy, diverse wine list and some of the best cocktails in town. Blue Butcher isn’t the kind of place you only try once.

Blue Butcher, 108 Hollywood Road, Sheung Wan, Hong Kong, +852 2613 9286,

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Harlan Goldstein’s Comfort

What: Harlan Goldstein’s McHarlan ($188) may not be subtly named, but that’s the point. The patty here is effectively a large meatball that we needed to cut up with knife and fork, which works perfectly with the applewood-smoked bacon, truffled mushrooms, smoked gouda and shichimi mayo. There’s a lot going on, but a lot to love about it too.

Where: As the name of the place would suggest, Comfort is all about food with heart and soul. This warm and inviting space smack bang in the middle of LKF opened at the end of last year, kicking off a big 2014 for Goldstein, who’s now added another two restaurants to his stable over the past few months.

Why you’ll be back: Comfort food in a comfortable space — need we say more?

Harlan Goldstein’s Comfort, 5/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central, Hong Kong, +852 2521 8638,  


The Diner

What: The Skirt (HK$145) is as unusual a burger as we’ve seen, in the best way possible. Perfectly cooked 100 percent USDA Angus beef in a fluffy brioche bun comes with the standard fixings (including a heavenly mustard mayo and a generous dollop of caramelised onions) and the eponymous skirt — a grilled slab of American cheese which extends well beyond the circumference of the burger. Whether you fold it up in the bun or break it off and dip it into a sauce — tried, tested, recommended — this is the cheese taking over like you’ve always wanted it to.

Where: Husband and wife duo Marcus Thomson and Sarah Colinsky have spared no expense or detail in constructing their slick homage to the humble American diner on the former no-man’s-land of Arbuthnot Road — from the authentic stools and booths (custom made and shipped from Chicago), to rad retro touches like the traffic lights and licence plates on the back wall and the showpiece, a gleaming red 1958 Cadillac that’s been converted into the only seat in the joint you can book.

Why you’ll be back: A chilled vibe and good banter from the staff add to the already very cool experience at The Diner. Sides like deep fried dill pickles (HK$58) and cheese and bacon bourbon jam fries (HK$68) are on their own worth the trip, as is the buttermilk fried chicken burger (HK$125). The Diner is soon turning into an all-day spot, with an appropriately calorific brunch and late-night menu the perfect way to take in a bit of live sports at any time of the day.

The Diner, 4 Arbuthnot Road, Central, Hong Kong,



Ham & Sherry

What: We were surprised to find out that Ham & Sherry had a burger (HK$128 plus salad and tea or coffee) — what a shame it’s only available for lunch. USDA choice chuck and brisket are ground into a super tender and rectangular patty, which is served in a lightly toasted sourdough and brought to life with Comeback Sauce. Why the name ‘Comeback’? Chef Max Kellman’s response: ‘Because it keeps the customers coming back.’

Where: Perhaps better known as the little sister of the restaurant it faces, 22 Ships, Ham & Sherry is a deceptively large space whose menu strikes a balance between classic and contemporary Spanish. This philosophy is reflected in the design — contemporary with rustic notes, built around a bustling open kitchen.

Why you’ll be back: Forget the negative connotations around bar seating — it’s not every day you get to watch a super enthusiastic team prepare your food while you have a bit of friendly banter with them as well. Get sociable by sampling one or three of their huge selection of sherries, most of which you won’t find elsewhere around town. As the name suggests, there’s also a fine selection of cured meats — we won’t judge you if you want to make a meal out of them on their own.

Ham & Sherry, 1-7 Ship Street, Wan Chai, Hong Kong, +852 2555 0268,



What: With one of the biggest burger menus in town, go straight for burgeRoom’s Portobello cheese burger with seared foie gras (HK$183) (pictured here without foie gras). It’s rich, heavy, sloppy, and probably bigger than your head, but boy is it tasty.

Where: On a quiet little street in Causeway Bay (yes, such things actually do exist), burgeRoom has been not so quietly doing the business for over seven years. This tiny, unassuming space runs like a very well-oiled machine, and is consistently busy — if you don’t have to queue to get in, consider yourself extremely lucky.

Why you’ll be back: Owner Steven Wong tells me that other than the foie gras burgers, their soft shell crab with homemade tartare sauce (HK$95) is also a best seller. We can’t wait to try the deep fried Hiroshima oyster cheese burger (HK$80) next time or the lobster (HK$188), which is prepared with a whole 400 gram one of Boston’s finest.

burgeRoom, 7 Caroline Hill Road, Causeway Bay, Hong Kong, +852 2890 9130,

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What:  Say hello to Burger #3 (HK$110), the most popular choice on what is a surprisingly big burger menu here. The US prime beef takes centre stage, and is accompanied by crispy bacon, pepper jack cheese, barbecue sauce and a juicy, melt-in-your-mouth onion ring for a bit of crunch and extra zing. Relatively mess-free on account of its simplicity, there is nothing superfluous nor anything missing. We love the big pickle on the side, too — and the extra onion ring of course.

Where: Stone’s is a local sports bar hidden in the back streets of Tai Hang. A surprisingly large dining room allows you to spread out while chowing down American comfort food, but the burgers here are a standout.

Why you’ll be back: Other than the temptation of making your way through the entire burger menu? Because it’s one of the few decent feeds in the island’s coolest hood.

Stone’s, 1-9 Lin Fa Kung St West, Tai Hang, Hong Kong, +852 2570 6858,


Café Causette

What: Again, proving that simplicity is often the best approach, Café Causette serves up a more delicate (yet no less delicious) bun with a juicy and well seasoned beef patty teamed with onion and gherkin for a bit of bite, and we added bacon and cheese for a bit more depth (HK$252). Wrapped in wax paper for easy handling, this is all class — but of course you’d expect nothing less from the Mandarin.

Where: Café Causette is the Mandarin Oriental’s all-day, international eatery. The quality is there — as is the five star service — but on a much more relaxed scale.

Why you’ll be back: Café Causette is informal elegance at its best — it’s rare to find a place where you could both power lunch or unwind for a while after a long day. Their pulses burger (HK$198) is also a good way to get your burger fix without the guilt, and is cleverly served with a stack of pumpkin wedges.

Café Causette, M/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, +852 2825 4005,


Texas Burger

What: A perfectly serviceable six ounce beef patty is brought to life by the house-made signature smoked jalapeño barbecue sauce, the hero of the Texas BBQ Burger (HK$83) at this casual new Tin Hau spot — the fact that there’s also an onion ring and crispy bacon going on is just a bonus. We love the bun here too, which straddles the line between a brioche and a poppyseed roll.

Where: Texas Burger is one of the newer eateries to pop up on the buzzing Electric Road. You can’t miss it, either, with its bold neon sign acting as both a sign of things to come, and a warning to your waistline. What it lacks in size though, it more than makes up for in character — the contemporary take on a saloon is great fun.

Why you’ll be back: We had a few of the burgers on our visit, and we weren’t disappointed with any of them. Nice touches like homemade sauces and tasty, sometimes unusual sides (their crunchy chips topped with shaved parmesan served with a garlic aioli, for example, are nothing short of inspired) are also worth the repeated visit.

Texas Burger, 109 Electric Road, Tin Hau, Hong Kong, +852 2805 7811,



What: The Trucker Burger (HK$63) is, quite simply, a thing to behold — if your hands are big enough to actually hold it, that is. Double beef, double cheese and double bacon combine with a just runny enough fried egg and sautéed mushrooms and onion, for a monster of a feed. The balance of these elements is spot on, leaving you full but not heavy, and ultimately very, very satisfied.

Where: Get out your cross-harbour passes for this one boys and girls — Burgerman’s two locations are in the neighbouring suburbs of Sham Shui Po and Tai Kok Tsui. More take-away joints than anything else, these little suburban storefronts are doing better burgers than some of the high-end restaurants we tried.

Why you’ll be back: A recap: double beef, double bacon, double cheese, sautéed ‘shrooms and onions, and topped with a fried egg. In case that wasn’t enough, the waffle fries (HK$18) and buffalo wings (HK$35) will make sure that spot is hit.

Burgerman, 65-71 Yen Chow Street, Sham Shui Po, Kowloon, +852 2361 1330,

Greek-Cypriot by way of Melbourne, Nik is a lover of sneakers, country and western music, Jeff Probst, oversized scarves and three-quarter lattes. He occasionally tweets, badly, @nik_iforos, and lives in a state of constant FOMO on Instagram @nik.iforos.