The gourmet burger has become something of an obsession in Hong Kong lately, with all sorts of wacky and wonderful combinations coming from independent diners and Michelin-starred chefs putting their twists on the classic patty. This month, the burger craze is set to go into overdrive with the arrival of Three Buns at Potato Head Hong Kong, touting a menu of Southeast Asian-inspired burgers, bowls, sides and seasonal cocktails.
A concept from Potato Head Family with two locations in Singapore and Jakarta, Three Buns is headed up by chef Adam Penney, formerly of London’s Patty & Bun, which has been praised as one of London’s best burger joints. Classically trained with a passion for simple, down-to-earth cooking, Adam was enlisted by Potato Head to conceive Three Buns’ menu with burgers specifically catering to the Southeast Asian market.
All of the burgers start with 150g of premium Hereford Angus beef, and the variations spin out from there: Hong Kong burger fans can look forward to trying the shop’s most popular creations, including the Baby Huey (HK$100), a twist on a classic cheeseburger with slow-cooked homemade ketchup, smoked paprika and mustard mayo; and the Smokin’ B-Boy (HK$128), a loaded patty smothered in a blanket of smoked applewood cheddar, with strips of treacle streaky bacon and homemade BBQ ketchup. Meanwhile, the Pokerface (HK$105) has been specifically created for the Hong Kong market, with a 150g pork patty topped up with XO mayo, cucumbers, scallions, pickled daikon and chilli in a toasted brioche bun.
In addition to burgers, a range of decadent sides include the Naughty Fries (HK$60), featuring twice-cooked, hand-cut potatoes loaded with a homemade gochujang béarnaise and hearty beef chilli; and the Wing Its, with twice-cooked buttermilk brined free-range chicken wings in a sticky BBQ sauce, scattered with scallions and pickled chilli. For those seeking a less calorie-dense meal — try the Pokemon Bowl (HK$105), featuring marinated yellowfin tuna akami mixed with ponzu, organic quinoa, avocado, daikon, jalapeño and spiced mayo.
The Three Buns takeover will coincide with a new cocktail program from Potato Head’s bar manager, Tom Egerton, which showcases the native flavours of Bali in a range of tropical-inspired tipples. Wash down the gut-busting fare with smooth concoctions such as the Balinese Lovers Punch (HK$110) with rum, brandy, genever, pomelo shrub, clarified milk and island spices; and the Tropics Old Fashioned (HK$90), a mix of coconut fat-washed bourbon, roast pineapple skin in syrup and archipelago bitters.
The burger party kicks off on 20 September with the ‘Endless Summer Soiree’, where all attendees will receive a cocktail upon entry, with the first 100 guests treated to a complimentary burger. Make sure you head there around 6pm if you want to feast for free.
The Three Buns pop-up will be available at Potato Head Hong Kong from 20 September through 19 October.
Potato Head Hong Kong, 100 Third Street, Sai Ying Pun, Hong Kong, +852 2858 6066