Beef & Liberty
3/F, California Tower, 30-32 D’Aguilar Street, Central HK
+852 2811 3009
It’s not every day that a Michelin-starred chef hangs up his chef’s toque and honorary badges to go flip burgers on the grill. When Uwe Opocensky decided to leave a nine-year tenure at Hong Kong’s Mandarin Oriental to join Beef & Liberty as Executive Chef, more than one eyebrow was raised.
But those who know Beef & Liberty well will see the logical connection – a brand that seeks only the best produce, best service and best execution will naturally look for the best chef, and with Uwe onboard, there’s no stopping Beef & Liberty from its path to global burger domination.
The name for every good brand deserves a good story. Beef & Liberty borrows its from The Sublime Society of Beefsteaks – a society gathering from the 1700s where actors, artists and politicians met to discuss current issues and celebrate the consumption of beef and steak. The sworn oath ended with “… so beef and liberty be my reward”, a pledge adopted by Beef & Liberty to encapsulate their primary focus.
The casual eatery first opened in Shanghai and now boasts two locations in the bustling Chinese city as well as its three Hong Kong venues. Patrons may come for the burgers, but they stay for the buzzy, fun vibes, set by the eclectic soundtrack and the vibrant, art-filled space. Each iteration has been designed by a different agency, including Spinoff, AIM and Autoban. Each venue has a distinct aesthetic that’s sure to please not only your eyes but every sense.
At the heart of the kitchen is a worthy ambition: to serve each guest the best burger they’ve ever had – a goal that’s within reach thanks to Uwe’s arrival. With two decades of experience under his belt, including nine years overseeing all 10 restaurants and bars at the Mandarin Oriental, Uwe has traded polished plates for patties, embracing B&L as an opportunity to let his creativity run wild.
Uwe’s new burger additions are indicative of his out-of-the-box thinking: there’s the homemade falafel burger with harissa yoghurt, tahini sauce and lemon juice, and the spicy piri piri chicken sandwich topped with a zesty lemon aioli.
For more traditional offerings the classic beef burgers should do the trick, amped up with cheese, caramelised onions and thick-cut bacon. The patties are made with Scottish grass-fed, antibiotic and hormone-free beef, grilled to the perfect medium-rare to enhance the juicy, smoky and rich qualities of the meat. Meanwhile, sides of crisp sweet potato fries, mac ‘n’ cheese bites, and spicy corn to round out a satisfying meal.
On the drinks side, an impressive beer and cocktail program has been curated by Bar Manager, Pawel Mikusek. For a fun start to the night, try one of the signature spiked shakes. The Midnight Wake Up offers a decadent combination of Bailey’s, kahula, cookies and three generous scoops of rich chocolate ice cream.
The only hamburger restaurant in Hong Kong to be recommended by the Michelin Guide for three years in a row, Beef & Liberty proudly touts its winning recipe of upbeat service, quality food and affordable prices. Under the direction of Uwe, Beef & Liberty is setting itself up for a quick climb to the top, and burger fans are only too happy to tag along for the ride.