Burgers have always been a huge hit, and demand in Hong Kong is greater than ever – and not just for the classics. Exciting new creations and meat alternatives now adorn HK menus, with influences from around the world. We decided to give a few of them our very own grilling. Read on for our second review of burger joints in Hong Kong: Ruby Tuesday.
This wonderful American chain has eight venues across Hong Kong, each with an extensive burger menu. The membership deal is truly worth it, too: you pay $1,500, and for 720 days you can enjoy half-price food and drinks every time.
What’s on the menu?
One of Ruby Tuesday’s highlights is the Smokehouse Burger ($129), a complete combo of sweet and savoury, juicy and crisp. A generous patty with bacon and cheese is given a sinful splash of barbecue sauce and topped with crunchy onion straws. It’s a winner every time that ticks all the burger boxes.
The Impossible Avocado Burger ($124) is a lighter, healthier choice yet still packs a punch. A juicy umami patty is topped with unctuous avocado, crisp fresh salad and a delightful cheddar sauce.
For something fun, the Sliders Trio ($159) is a tasting platter of mini burgers: crisp Jumbo Lump Crab Cake, indulgent BBQ Pulled Pork and classic Cheeseburger. The variety of tastes and textures is refreshingly different. There are lots of other burgers on the menu, all available to customise as you wish with an array of add-on ingredients. You can even take these burgers up a notch by upgrading to the wagyu range.
All the burgers come with fries, and Ruby Tuesday’s special seasoning is available on your table. There’s also an array of vegetarian dishes throughout the extensive menu. (Prices quoted are member prices.)
Why we loved it
Ruby Tuesday Hong Kong’s burgers are truly outstanding. These restaurants are perfect for big groups, and with wine, cocktails and everything else half-price with membership, it’s also good value – the $1,500 outlay pays for itself in just a few visits.
Ruby Tuesday is at various locations in Hong Kong.
This article first appeared in the Summer 2023 issue of Expat Living magazine. Subscribe now so you never miss an issue.