Would you pay $250 for a burger? FEMAIL tries New York's latest luxury concoction full of caviar, foie gras and Kobe beef
A new pan-Asian restaurant is hoping to add 'another food dimension' to Manhattan's Midtown with the ultimate fast food indulgence: a $250 burger.
Filled with sautéed duck fois gras, beluga caviar, shaved truffle, pancetta, a Kobe beef patty and the chef's secret sauce, the mouthwatering burger is the priciest item on Beer and Buns new menu, which is set to open March 20th at The Court St Giles Premier Hotel.
'I wanted to charge $1,000 for it; it's expensive to make,' the restaurant's chef Wisit Panpinyo told MailOnline. 'But I had to lower the price so that our customers can afford it!'
Filled with sautéed duck fois gras, beluga caviar, shaved truffle, pancetta, a Kobe beef patty and the chef's secret sauce, the mouthwatering burger is the priciest item on Beer and Buns new menu
Mr Panpinyo, who was born and raised in Thailand before moving to New York to work in some of the city's leading hotel kitchens, including the Four Seasons, took FEMAIL through the B & B Indulgence burger's process.
The most important element, he says, is the Kobe beef patty, imported from Japan, which must be cooked medium rare - no exceptions.
'If you cook it medium well you don't taste anything,' he said, adding that he uses touch to make sure each patty is cooked to his liking. 'Touch it lightly with your finger, you will feel it is still soft in the middle,' he explained.
'I wanted to charge $1,000 for it -- it's expensive to make,' the restaurant's chef Wisit Panpinyo told MailOnline. 'But I had to lower the price so that our customers can afford it!'
Mr Panpinyo also emphasized how important mache greens and a ripe heirloom tomato is for the burger's overall flavor.
'They add a sweetness to the more luxurious ingredients,' he said, adding that the tomato he was slicing for today's burger cost $12 from the local market.
The shaved truffles ($120 for a small ball) and beluga caviar ($50 for a large spoonful) sit atop a large slice of duck foie gras sauteed in Sauternes ($80).
'I use a big chuck because when it's cooked it shrivels a bit,' said Mr Panpinyo.
Mr Panpinyo, who was born and raised in Thailand before moving to New York to work in some of the city's leading hotel kitchens, including the Four Seasons, took FEMAIL through the B & B Indulgence burger's process
The most important element, he says, is the Kobe beef patty, imported from Japan, which must be cooked medium rare - no exceptions
When I finally get to try the B & B Indulgence burger, which when ordered comes with a complimentary dark Scottish ale that has been paired specifically to bring out the burger's intense umami flavor, the chef can't help but laugh as my eyes widen.
'It is so incredible,' I say with a mouthful of melt-in-your-mouth Kobe beef -- this is one patty I would order to eat on its own.
But for those with smaller pockets, Beer and Buns will offer ten different sliders, which range from $12 for three to $17 for five, and one classic all-American burger for $7.50.
The B & B Indulgence burger, which features a large chunk of duck foie gras, comes with a complimentary dark Scottish ale that has been paired specifically to bring out the burger's intense umami flavor
The shaved truffles ($120 for a small ball) and beluga caviar ($50 for a large spoonful) sit atop a large slice of duck foie gras sauteed in Sauternes ($80)
From the Kuala Lumpur Zest, to the Phuket Fantasy, and the Seoul Secret which pays homage to nearby Korea Town and is stuffed with slow cooked short ribs with vegetables, fresh herbs, red wine, Korean barbeque sauce and served on a mantou bun, each slider is pan-Asian inspired.
Featured beers will offer pairing suggestions, with international options as well as local favorites.
For the health conscious, a selection of fresh salads will also be available. Meanwhile dessert options will include more traditional fare, like homemade bread pudding and New York cheese cake.
But will there be a dessert burger? 'We've been playing around with the idea,' admitted Mr Panpinyo.
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