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New eats: Burgers galore, from Bloomin’ Tuesdays to KFC in a bun

Soft but sturdy bun, perfectly seasoned patty and the right ratio of crispy lettuce to freshly sliced tomato and a layer of melted cheese: we can all agree on what makes the structural components of a great basic burger, but what happens when chefs get creative with their offerings? With elevated patties being one of the trends to top the charts in recent years, we’re making this week’s New Eats column all about the ubiquitous fast-food-turned-gourmet-food-item. Here’s where to chow down when those burger cravings hit this week.

“Bloomin’ Tuesdays” at Lily & Bloom

Given that one of our favourite no-frills places to pig out in London is the chain Burger & Lobster, we’re pretty psyched to hear that Lily & Bloom is bringing back their popular promotion offering the same delicious surf ‘n’ turf combo every Tuesday evening starting this month. Ready to feast? Grab your mid-week dinner crew, put on those stretchy pants and head over to the Central stalwart to tuck into the massive platter: a succulent half-kg Boston lobster, the signature Bloom Burger, cheesy bacon fries and a pint of Peroni to wash it all down (HK$380 plus 10% per person). The Bloom Burger is an original mainstay of the burgeoning gourmet burger scene: a juicy and decadent dry-aged Wagyu beef patty, crisped on the grill and set on a bed of truffle aioli, topped with thick-cut bacon, red onion, lettuce tomato and aged cheddar cheese. We dare you not to polish off every last bite.

Lily & Bloom, 5/F & 6/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong, +852 2810 6166

2-for-1 Burgers at Ebb & Flow

What’s better than one gourmet burger? Two for the price of one, of course. Ebb & Flow at the Park Lane is calling out to all burger lovers from 4–17 June to take advantage of their 2-for-1 deal, with an all-new burger menu featuring premium ribeye patties stacked with delicious toppings combinations, from Boston lobster with fresh avocados, to unctuous French foie gras topped with a sweet onion jam, Swiss raclette cheese and salty parma ham. For KFC (that’s Korean fried chicken) lovers, you won’t want to miss Ebb & Flow’s take on a K-fusion burger mash-up with a generous hunk of chicken battered and fried in sweet gochujang and soy, cut through with tangy kimchi, pear cucumber and a delicious gochujang mayo. All burgers are served with unlimited crispy fries, and can be made as doubles or with additional fillings if you’re feeling extra peckish.

Ebb & Flow, G/F, Park Lane Hong Kong, 310 Gloucester Road, Causeway Bay, Hong Kong, +852 2839 3377

GREEN burgers at Hotel Icon

Unless you’ve been hiding under a rock, you’ll know that Silicon Valley-based start-up Impossible Foods has been making waves in Hong Kong’s dining scene lately, debuting their revolutionary plant-based meat product (famously turned into the first Impossible Burger by NY chef David Chang) recently with a partnership with Little Bao’s May Chow and Beef & Liberty’s Uwe Opocensky. Joining the growing list of restaurants adding the meat alternative to their menu is GREEN at Hotel Icon, where the sustainability mission falls perfectly in line with the restaurant’s core philosophy.

The ground “beef” made entirely from plants has been imagined into the new ICON Impossible Burger (HK$140 plus 10% surcharge), which features the juicy meat-like patty — made with whey protein, potato protein, coconut and heme — topped with onions and pickles with a special house sauce. The burger comes with a mound of golden french fries on the side and can be topped with additional ingredients including avocado, a fried egg, American cheese or smoked gouda. Head to GREEN for a taste of the healthy patty and stay tuned for more dishes at Hotel Icon using the plant-based product in the coming months.

Green, G/F, Hotel Icon, 17 Science Museum Road, Tsim Sha Tsui East, Hong Kong, +852 3400 1300

New eats: Burgers galore, from Bloomin’ Tuesdays to KFC in a bun

Leslie Yeh

Editor in Chief

Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.

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