We heard wind that Beef & Liberty, operated under the Pizza Express Group in Hong Kong, are keen to put up a real challenge to their nearby competitor at Butchers Club Burger. Since I couldn’t go to a later event that night, I came earlier during the day to test out their new recipe as a preview.
250G New Zealand Grass-Fed Wagyu Brisket and Hanger Steak Burger,
with Sous Vide Dry Aged Fat and Onion Rings - $188
Notice that this is 250g and is a substantial slab of meat thickness. This sounded pretty awesome on paper, but as I mentioned on the spot I think this needed more than the 15% Fat content and instead of slow cooking it in vacuum bags, I think it will majorly benefit if the fat is grilled directly to release more flavours. The meat texture was textbook perfect! The onion jam and the 7 sauces were also thoughtful except for the slightly black peppery part. When good Beef is presented, I still think all it needs is a judicial amount of Salt, Pepper, and a dab of English Mustard ~ 7/10
Inside the Burger -
Its thick and cooked well to around Medium to Medium-Well.
I think Wagyu should have more oiliness taste, but then again some people think it’s healthier this way with leaner meat, especially when it’s grass fed cow.
Price: $188 + 10%
Food: ♕♕♕♕ 1/2
2/F, Wing Fung Street, Wan Chai, Hong Kong
Ph: 2811 3009