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2017-06-29
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...when it's bad it's mediocre, would be my summary of my experiences at the Butchers Club Burger in Wan Chai. I'll summarise all the visits in one go by the food eaten, rather than distinct visits.Fries: don't bother paying extra for the duck fat fries. The were so unevenly cut that some were overcooked while others were hard and undercooked. The regular fries are tasty, but not out of this world good. Burgers in general: I think what it comes down to is the cooking technique and attention to d
Fries: don't bother paying extra for the duck fat fries. The were so unevenly cut that some were overcooked while others were hard and undercooked. The regular fries are tasty, but not out of this world good.
Burgers in general: I think what it comes down to is the cooking technique and attention to detail, which will make or break your visit. The beef is very good quality, but when not cooked well is a bit nothingy. However, when they are on game (beautifully charred exterior, perfect moist interior) the beef patties are absolutely delicious. It's the luck of the draw as to who and how it's cooked that night. Quality of the bun is good and soaks up the sauce and juices nicely, although does start to fall apart a bit towards the end.
Wu Tang Style Burger: On this visit the patty was cooked beautifully, so no complaints there. I love kimchi and spicy food and thought it had good flavours, although not very spicy. Perhaps the mayo counteracted that somewhat. The kewpie mayo added a good creamy flavour, although there was a little too much of it for me so I scraped some off before I got stuck into the burger. With the other big flavours, I didn't think the tempura sweet potato had a chance to shine, but it certainly didn't detract from the burger.
The Gambler: The fried chicken was crisp on the outside, tender on the inside - no complaints there. I found the hot sauce it was coated in a little too vinegary, but that might just be personal taste. Pickles and coleslaw both unobjectionable. The main problem was the distribution of the chicken across the bun, which is always tricky when you are not working with patties which can be shaped and sized to fit the bun perfectly.
The Burger: The signature burger and a classic combination of ingredients. I have tried this on two occasions and one was great, the other mediocre. As I said above, it really does come down to who is cooking the patty on the day and how well they do it. The burger sauce here has good flavour, although again applied a bit too liberally for my tastes.
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