Beef & Liberty recently opened a new outlet in Lan Kwai Fong - it already has restaurants in Wan Chai, Stanley and Shanghai. On board in Central is ex-Mandarin Oriental’s executive chef Uwe Opocensky, who has been busy creating new burgers and other menu items. We started with the vegetable crudités - a take on his famed flower pot dish with raw seasonal vegetables, garlic aioli and smoked paprika (HK$58). The vegetables are local and organic, making the dish not only healthy but good to look at too.

We also tried sausage roll with mince pork and fennel compote in puff pastry (HK$58) before we tucked into the Lambo (HK$98). Opocensky has already caused a stir among foodies with this eight-hour slow-roasted New Zealand lamb burger with mint, cabbage, parsley salad, pickled chillies, pickled radish, garnished with hot sauce mayonnaise. The oxtail slider (HK$48) had a rich flavour and the bacon cheese burger (HK$125) was as good as it gets - the kitchen uses raclette and adds caramelised onions.

The sesame chicken and bamboo salad (HK92) with mizuna, cucumber, carrot, wonton wrapper, chicken, green onion, marinated bamboo shoots, and sesame sauce is tasty and light and matches well with the burgers. The side of French fries was amazing.