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2012-03-18
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Having heard so much about the limited edition pulled burgers @ Café Causette, Mandarin Oriental Hong Kong, I finally had a chance to try them out with some fellow foodies. At just $88 for a tasting platter of five different mini pulled burgers, it was definitely a steal. You can also vote for up to 2 of you favourite burgers so that they would be added to the menu (in regular size) on April 2. (Just a small issue on the naming here - would it be more appropriate for them to be called pulled (m
At just $88 for a tasting platter of five different mini pulled burgers, it was definitely a steal. You can also vote for up to 2 of you favourite burgers so that they would be added to the menu (in regular size) on April 2.
(Just a small issue on the naming here - would it be more appropriate for them to be called pulled (meat) burgers as one of my fellow foodies rightly pointed out, it was the meat NOT the burger that was pulled ).
Anyway...we were seated at Café Causette at 7 pm, and shortly afterwards we saw the burger platters started churning out from the kitchen.
And before long we were served bread with herbed butter and onion chutney,
yes the bread (with a little bit of melted cheese inside) was hearty, but by then our burgers had already arrived and we started snapping off from every possible angle so this bread sadly got ignored later on...
Here comes the burger platter. These mini burgers are usually called sliders and are popular pub food. I don't frequent pubs and have no further comments on this point. According to promotional material from the restaurant, the pulled burger meat is marinated and slow cooked in a particular combination of sauces for about 14 hours to keep the juices and flavours.And these are the 5 kinds of burgers (not eaten in that order):
Slow-Cooked Short Rib Pulled BEEF: Kansas City Rib Sauce - the pulled beef shreds were sweet like beef jerky, not that impressive
Braised Pulled PORK Culottes: Kentucky BBQ Sauce, XO Mayonnaise - there was that bit of smokiness in the BBQ sauce, and the meat flavour was on the sweet side as well
[Stewed Pulled LAMB Shoulder: East Texas BBQ Sauce, Mustard Mayonnaise -
OK this was voted my #1 favourite not only because I love lamb but also that it was really well executed. The lamb was gamey yet still tender, the mustard mayo was tangy and complemented the relatively strong taste of the lamb. I wouldn't mind having it in normal size, but for this one, small is more beautiful.Confit Corn-Fed Pulled CHICKEN Leg: North Carolina BBQ Sauce, Hot Pepper Mayonnaise - the only things I remembered tasting in this burger were the small ring of onion and the piece of pickle, i.e. the so-called "hotness" in the sauces wasn't that prominent.
Pork BELLY: Kim Chi, Freshly Shucked Oysters -
Hmm this is the 2nd best. Lucky that I ate this one first. The combination was quite innonvative: pork belly + kimchi + oyster - was it an imitation of some Korean dish? The kimchi was blended into a sauce which provided some pick-me-up sourness; the small oyster was juicy, and the slice of pork belly was rich but not greasy. A good part of the credit goes to the burger buns though. Presumably backed up by MO Cake Shop fame (just my guess), the lightly floured buns were soft and spongy, but even better if the burgers were hotter on serving. (A bit hard to prove given that we'd been taking picutures of them for so long. )
Overall an interesting experiment on flavours, and I definite look forward to seeing which burger(s) eventually stay on the menu which may prompt another visit.
題外話/補充資料：
Available till Sunday 25 March 2012.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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