Monday, March 25, 2019

Bun Meat and Cheese by Homeburg: #thekawayiis Experiment

Everyone has their own favourite burger.

Some like the messy, greasy decadence, some like it dripping with melted cheese, some like the presence of vegetables to make the burger feel healthy.

Then comes Taiki, the young man absolutely obsessed with burgers, whose claim to fame was his determination to engineer a burger to his own perfection, to the point he could only make up to 4 a night, resulting in a queue that could drag for months.

Taiki and me.
Just over a week ago, Taiki finally opened his burger stand, simply called Bun Meat and Cheese, aiming to satisfy more burger fans by making 100 burgers accessible 6 days a week (except Monday).

Due to the marketing momentum Homeburg has built over the last year, expectations are high. I have thus brought my family, my 7 and 4 year-old included, down to 72 Courtyard last Saturday (likely the busiest day of the week) to 'test the system'.

Look out for this sign, right outside Beam club, on the 2nd floor of 72 Courtyard.

We arrived on the dot, at 4.59pm (actually a minute before they officially open), to find ourselves with queue numbers 45 to 47 (!!). So, the first step is to get a number (1 for each burger) and be told when to be back to place your order. We were told to return at 6pm.

My daughter enjoying the interesting journey to the burger.
The sun was setting, and the open area on the 2nd floor of 72 Courtyard would inevitably become more comfortable soon, but at a couple of weeks before Songkran, the searing temperature in the late afternoon was just too much for us to wait for an hour. We spent the next hour having some drinks at the nearby Mellow Thong Lor.

Still finding it interesting.
So we grabbed our seats near the burger joint at 6pm sharp, and were summoned to make our orders slightly before 6.10pm.

Patiently waiting.
At 6.28pm (18 minutes after ordering), our 3 burgers were ready. Please note that for ease of consumption, your burgers will be cut into half, and vegetables are on free-flow at the side of the counter, should you require any.

Vegetables, available as a self-service option.


Taiki dissecting our burger.

I shall not go into the specifics of the burger, you can easily find out through many online sources if you are interested. After trying 2 variants at Bun Meat and Cheese, I feel that for the first-timer, a good choice will be to go straight for the Homeburg Prototype #1 (380THB), as the bacon, gherkins and jalapeno will give more taste dimension to every bite.

The Homeburg Prototype #1.
Execution-wise, I feel that it falls slightly short of what I had at Homeburg (maybe 85%).

But wait, making 4 burgers a night (with a possible monthly turnover of 0 baht) through pure passion is a completely different animal to running a burger stand selling 100 burgers (potentially turning over more than a million baht/month) on a nightly basis.

No one said it would be exactly the same. Producing the same quality will be infinitely more challenging.

What I love about Taiki is his single-minded focus to perfectly-engineer 1 product, therefore I have no doubt he will be attempting to improve everyday, or die trying.

Our burger exercise ended at around 7pm (took us 2 hours on a Saturday evening), with my 7-year-old son nearly finishing his entire burger. My wife and I both agree that Bun Meat and Cheese already provides one of the best burger-eating experiences in the city, despite having room to further improve.

If I can do it on a Saturday evening in the middle of the hottest-ever summer in Bangkok, with kids in tow, it's time for you to make the burger trip.

4 comments:

  1. A hamburger is still seen as a kind of fast food....So arriving at 5 pm for a burger which is delivered roughly an hour and half later... does not make sense..
    In general I am not willing to wait for any food... I move on..
    I am afraid that this gimmick will not last long..

    ReplyDelete
    Replies
    1. actually you have a point, however, from what I see, the queue will be very much more forgiving on weekdays, and I think the hype will die off eventually and it will revert back to mean.

      I believe they will be happy if they can sell out all 100 burgers everyday, and no need the crazy queues they are handling at the moment.

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    2. there's a big difference between a "fast food" burger and a "gourmet" burger though.
      the reason why fast food burgers are so quick is because everything is processed and/or half cooked & frozen before it gets reheated again.
      with a gourmet burger it actually takes time to cook the raw meat patty, and you can actually see where the time and craftsmanship goes into making a proper gourmet burger.

      either way it only took them 18mins to make 3 burgers (which is quite fast considering the cooking time), and the only reason they had to wait an hour is because there was a queue. but if you're the type of person that prefers fast food over quality food anyways then there's a 24h McDonald's directly across the street for you ! :)

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    3. That is true too. Taiki's burgers are definitely not fast-food burgers, in fact he tries his best to make every single one of his few ingredients perfect in his own ideals.

      And good news is, he's making 8 concurrently now, and not 1 at a time.

      Delete

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