It’s official — Shake Shack is heading to Hong Kong, with 14 locations planned in Hong Kong and Macau through 2027. Brought to our burger-obsessed city by Maxim’s Group (no surprise there), who also operate the first Cheesecake Factory outlet in Hong Kong, the “roadside” burger stand has bloomed into 135 outlets worldwide since opening in 2004 in NYC, with locations in Asian countries including Japan and South Korea amongst its global fast food arsenal (other cities include Moscow, Dubai, Istanbul, and London, to name a few).
Some have called Shack Shake a revolutionary, trailblazing burger joint, with success accredited to everything from the clever business model to the leadership of the unstoppable restaurant magnate Danny Meyer at the helm. What it boils down to, however, is pretty much one of the best-tasting hamburgers you can get your hands on for under US$5 (approx. HK$39): perfectly seasoned, smashed and griddled patties, squishy potato buns, crisp lettuce and tomatoes, and of course, the signature Shack Sauce (some guess a mix of mayo, mustard, ketchup, pickling brine and cayenne pepper).
To this day, the line still snakes around the original Madison Square location — the up-to-an-hour-long wait is essentially a rite of passage for every first-time visitor to the Big Apple. Fortunately for us, we no longer need to buy a HK$8,000 plane ticket to taste the hallowed hamburger — as we wait eagerly in anticipation for the seared scent of fatty beef and melted cheese to fill the air, here’s a quick primer on what to order when Shake Shack lands in Hong Kong (we assume you’ll be the first in line, right?).