Duke's Burger (已結業)

和牛尾西班牙腸漢堡(算最好一道, 但......吾熱，Cheese 都"倞"埋一舊)美國牛小排松露鵝肝漢堡(我件鵝肝絕對比magazine d相細好多~~~, 都係吾熱)Fries (薯係靚，但油溫吾岩，仲係好多油睇得到~~~~，唯一一樣係熱)就係叫上面三樣加1個Cappucino 同Latte = $671 ，咖啡質數認真麻麻~~~吾熱(我估低於60C)吾香，吾襛。整體: 絕對無下次....Service 都吾係十分好友人J 小姐一出門口就話: 麻麻渣喎.......甘既價，無得Book 位，檯細得不能再細。阿Chef 先生.....甘樣真係NY 值得驕傲burger??

We had hubby's b-day dinner here a few weeks ago (after seeing their ad in a magazine). The place is small but quaint & the chandalier is beautiful (HK$500k!!). The place was about 70% full (but the tables along the couch are close together) & everyone was eating the Foie Gras Oxtail Burger ~ of course, that's what we came for. Hubby ordered this and I ordered the Chicken burger along w/ thick cut fries. The presentation of our meal was nice ~ the burgers are open faced. The foie gras-oxtail was

一盞大大的水晶吊燈，氣派真是十足，買點是裝修及其用料，走高檔路線的漢堡包。漢堡種類不太多選擇，既然是打造Fine Dining的漢堡包，索性食一個全店最貴的肝鵝松露漢堡，肝鵝煎得香脆、入口溶化，可借某些部份帶點根，而漢堡是將truffles與ribs混合整成漢堡扒，吃起來一絲絲，質地較散，不是一般的漢堡扒結實，而肉味不太強、也沒有松露香；麵飽像海綿般吸滿醬汁，就算本身是烘得脆脆，最後入口也是腍腍的。羊肉漢堡-羊肉羶味勁濃，很少在西餐吃到甚重味的羊肉，因烤得過熟，沒有肉汁也不夠鮮嫩，較為驚喜的是配以青瓜乳酪醬汁，味道幾清新。初時以為份量大，所以沒有叫其他side dish，這個漢堡份量連我也覺不太飽。這昂貴的收費包括華麗的裝修及名貴的食料外，還有人工也包括在內。這細細的店子，除了4、5個廚師也有4、5個待應。算我不懂欣賞，如要付同等價錢，我寧願光顧其他高級食府，食一個真正的Fine Dining。

Duke's Burger is not your typical neighbourhood burger joint. It serves burgers made with innovative ingredients like Wagyu oxtail, lamb shank, truffle, foie gras. The restaurant didn't take reservations so we decided to head there fairly early in the evening. The ambience of the restaurant was elegant and classy. Drinks menu consists of wine, a great selection Belgian beer and other typical alcohol and non-alcoholic drinks. I thought the wine list could be expanded. I ordered a glass of Argent

漢堡包套餐$168，兩款Topping ( 芝士4 款、蔬菜4 款或烟肉，任擇其二，鵝肝另加$70 )，連一杯銀品。食物出品冇得彈：漢堡扒肉質紥實肉味濃，麫包夠熱，牛油均勻分佈，薯條不油膩，卜卜脆。看似不太大的份量，竟然包足一整個下午。另試了花生醬雪糕，不俗。