No need to fly—get a taste of Hong Kong’s Michelin-level burger in Taiwan for just 3 days

▲Hong Kong’s currently hottest “Michelin burger,” The Butchers Club Burger. (Photo / Provided by Sheraton Taipei Hotel)

Travel Center / Comprehensive Report

Hong Kong’s currently hottest “Michelin burger,” The Butchers Club Burger, will make a pop-up appearance at Taipei’s Sheraton Taipei Hotel’s B-one Buffet from July 8 to 10. Since opening in 2014, The Butchers Club Burger quickly rose to fame, earning a recommendation from the Michelin Guide. So popular that you can’t get in without queuing, its biggest highlight is the use of dry-aged beef in the burger patties.

This pop-up event in Taiwan features The Butchers Club Burger team at the Sheraton Taipei Hotel, bringing their best-selling “THE BURGER”—a dry-aged Angus black beef patty paired with classic burger toppings and a secret sauce, marking the first-ever sale of a dry-aged beef burger in Taiwan. The highest-grade American Prime Angus black beef is dry-aged for at least 30 days in a professionally controlled environment of constant temperature and humidity, resulting in meat that is tender and richly aromatic.