Shake Shack in Hong Kong, under Maxim’s Group, is celebrating its first anniversary by teaming up with one of the World’s 50 Best restaurants, The Chairman.
The local Cantonese cuisine house is considered a true representation of Hong Kong, famed for its traditional, locally sourced ingredients.
Concocted by Chef Danny Yip from the Chairman, Shake Shack is launching the hybrid burger – The Chairman Shack, an all-natural Angus beef burger topped with 12-hour slow-cooked caramelised onion, gridd led ox tongue, pickled radish, Szechuan pepper, Chinese bean sauce, and butter lettuce; served alongside an Osmanthus and goji berry, The Chairman Shake.
The collaboration harkens back to Shake Shack’s beginnings as part of Danny Meyer’s NYC fine-dining restaurant company Union Square Hospitality Group.
The limited-edition release of the burger will only be available for one day only, on the 13th of July to 800 customers.
Shake Shack in Hong Kong opened its first restaurant at IFC mall on May 1 last year and its second, at Pacific Place late 2018.
This is Shake Shack’s first chef collaboration in the territory. More recently, it has expanded into the Philippines and Singapore.