Bringing Bar Snacks Deluxe to HK

In one of the more surprising moves of the year, chef Uwe Opocensky left his decade long role as executive chef at the Mandarin Oriental to join burger joint Beef & Liberty. The switch has been cheekily described as swapping fine dining for flipping burgers but chef Uwe very definitely won’t be asking you if you want fries with that (even sweet potato ones). Instead he has been busy refining the concept of bar snacks at Beef & Liberty’s recently opened California Tower outlet (itself a new departure for the group with an industrial design by Autoban).

As well as classic hamburgers, with grass fed beef sourced from Tasmania, chef Uwe will be introducing a new gourmet burger every two months. First up is the Lambo (above) featuring aged and shredded lamb.

Chef Uwe Opocensky

Added to that are souped-up snacks such as chicken liver parfait on toasted sourdough, oxtail sliders, sausage rolls with minced pork and fennel compote; and Mac ‘n Cheese breaded and fried bites.

There are some familiar items too: the flower pot signature of the Mandarin Grill now carries simpler vegetable cruditee (above) and the chocolate oreo dessert comes in a more urban tin cup.

Bar Manager Pawel Mikusek

Add Pawel Mikusek’s cocktails to the mix (we can vouch for the London Fogcutter) and you have the perfect bar fare.

This new Beef & Liberty concept will be rolled out to more locations and other countries. Expect more surprises too in the coming months, Chef Uwe has a small fine dining venture planned – watch this space for details.

Beef & Liberty