DOUBLE D – NAUGHTY

 

 

“The guys at Maximal Concepts certainly know their comfort food,
so we suppose it was only a matter of time before they decided
to open a purely urger-focused joint, with an authentic touch”

– Sassy –

 
 
 
 

“Like other eateries under lifestyle and restaurant group Maximal Concepts,
Double D place a strong emphasis on using farm fresh ingredients and everything
from Double D’s kitten is made from scratch each morning”

– The Standard –

 
 
 
 
 
 
 
 
 
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We have meticulously researched the art of the burger. We created the maxfoodlab to develop this. The maxfoodlab consists of five chefs who gather together weekly to refine hong kong’s favourite dishes.

 Collectively they push the boundaries of ingredients, flavours, techniques and styling.

These chefs include Malcolm Wood (hk/taiwan), Danny Chaney (florida), Russell Doctrove (hk/london), Edgar Sanuy (barcelona) and Tony Magnetic (nyc/la).

We put our heads together to research and innovate all of the variables that creates a great fast food burger. We are talking over 50 different varieties of beef, chuck roll, rump, sirloin, wagyu beef, grass fed and so on at differing percentages. This attention to detail was applied to all areas even down to the exact thickness of the slice of tomato. This is the ultimate burger geekdom.

After months of secretive tastings and internal reviews we decided to take this research and see what Hong Kong had to say about our Double D Burger. On  20th September 2014 we offered 400 free burgers in two forms to our customers in return for feedback. Over 1000 people hit Blue Butcher to try and sample our beef driven madness. The feedback was good and we went back into the MaxFoodLab. We then repeated this process numerous times including popping up at PMQ night market, Clockenflap and Sumo Sake to name but a few…

AWARDS

One of HK GREATEST EATS
in the Category of American
WOM Guide

Favourite Cheap Eat
Sassy Awards 2015

+852 2881 1888 or juicy@doubledburger.com
22 WELLINGTON STREET, CENTRAL, HONG KONG