So… Mr. bread is addicted to burgers recently and calls for cheeseburgers everyday. It is boring to have typical burgers everyday so I find him a fusion burger shop called the ‘Baofanji’. Bao means all sorts of breads in Cantonese so literally it is a place specialised for making burgers and sandwiches.
Just in case you do not know what the #yelloweconomy means, here are the quote from Wikipedia,
“The yellow economic circle, also known as the yellow economy, is a system of classifying businesses in Hong Kong based on their support or opposition to the 2019–20 protests. Proponents of the yellow economic circle frequent “yellow shops” and boycott “blue shops”, the former supporting the protesters and the latter supporting the Hong Kong Police Force” (aka. police brutality)
- Confi Duck Leg Burger with Welsh Onion & Hoisin Sauce
- Soft Shell Crab Burger with Avocado & Seaweed Mayo
- Deep Fried Mushroom
- Butterscotch and Peanut
Soft Shell Crab Burger with Avocado & Seaweed Mayo
The burger overall scores 3 out of 5. The batter of the soft shell crab is tasteless, pretty much rely on the seaweed mayo. The seaweed mayo is good- silky and giving a Japanese touch though it is lacks a bit flavour too. I would like to sprinkle some salt on the burger after all.
Confi Duck Leg Burger with Welsh Onion & Hoisin Sauce
It tastes unexpectedly good. You may not see from the photo but the duck leg comes with great portion. The duck leg remains tender after grilling. Cucumbers, spring onion and the Hoisin sauce are the traditional match for Peking duck, a dish in Beijing cuisine that has been prepared for centuries. A little suggestion would be putting a few slices of thin-cut grilled duck skin to resemble the dish even more.
Overall, we both love the fusion twist of burger. The big’s opinion: I don’t like the bun! Too sweet and fluffy for a burger. I want something plain and fulfilling.
A simple dish that is succulent. The mushroom varies in size but they all tastes great. For the smaller ones, they are crispy; for the larger ones, they are juicy under the crunchy batter.
Butterscotch and Peanut
The best dish which turns the boring traditional dessert ‘Hong Kong Style French Toast’ into a whole new level. The usual HK style french toast is typically served with a thick layer of peanut butter and a drizzle of condensed milk. The Baofanji’s toast was at least 5-cm thick and fried after dipping eggs. The peanut butter was turned into a peanut-flavor ice-cream with a drizzle of butterscotch, peanut powder and crushed peanuts.
Baofanji (Mong Kok)
Address: G/F, 254 Tung Choi Street, Mong Kok
Opening hours: Mon – Sun 12:00 – 22:00
Tel: +852-2656 5605