LG/F, Tai Yik House,
27-29 First Street, Sai Ying Pun
Tel: 2858 8883
Grub: Home-made burgers and fries
Vibe: A casual joint in a teeny tiny space tucked down a lane in Sai Ying Pun (the address is deceiving; it’s actually not really on First Street). The vibe is relaxed and welcoming, with high bar stools and an open front that spills out onto the street.
Who to bring: Your squad – well, as long as there’s no more than four of you. The seating arrangement means parties of two or four are best suited to this place.
What’s hot: Touted as the best burger in town, and defiantly challenging the likes of Butcher’s Club, Burger Circus and other burger heavyweights, Electric Ave does not disappoint. The premium meat is fresh, tasty and cooked to perfection. The chips cooked in bone marrow are attracting crowds and, according to the chef, stalkers. While they are tasty, we preferred the skinny fries topped with chilli con carne. What stands out most about this place though is the passion the staff have for food. The small, open layout meant we chatted quite freely with the chef, who uses real ingredients to make top quality food. This reflects in the end product, and all of us left with full bellies and a promise to return.
What’s not: At the moment it’s cash only, which is a bit of a nuisance if you forget to get some on the way, but to be honest, it’s worth the hassle. Although the chicken burger was good, as it consists of a real chicken breast rather than a processed burger, it was a little more difficult to eat it, and couldn’t compete with the classic Aussie beef burger in terms of taste.
Cost: The classic Aussie beef burger costs HK$120, or HK$140 with skinny fries. The chicken burger costs HK$110, or HK$130 with fries. Add HK$30 for the bone marrow chips. Biltong, the South African beef jerky, costs HK$50. Milkshakes cost HK$65 and soft drinks cost from HK$20-HK$35.