Homeburg: a burger so exclusive it only serves 4 a day
- Vanessa Tech
- Sep 12, 2018
- 3 min read
Ever imagine a burger store that only serves 4 burgers a day?
"How is it going to make money? It must be very expensive!", one might think.
Nope nope. It's more like how long you are willing to wait on the waiting list to just have a taste of this food wonder.
I was never a burger person. But this burger changed me.
I was invited to write a food blog for Homeburg by a publishing company I work part-time for. It's funny how I've never heard of Homeburg before, but when I posted this on my Instagram stories, I had 30 people "screaming" and asking how I managed to meet this dude and his burger (LOL).
Meeting Taiki and trying out his masterpiece (not yet, he claimed) made me realize it is indeed one of the best burgers (if not the best) I’ve ever tried. The burger wasn’t greasy at all. You know how when you go to any regular burger chain like "In-N-Out" or "Shake Shack", each time you ordered a burger, you’d always need to get coca cola or some sort of soft drink to pair up with the burger you ordered. Why? That’s because the greasiness from the burger really bugged you and soft drinks can help ease that uneasiness. But at Homeburg, there’s no need for that. I finished the burger, accompanied with a small salad and a glass of water – never felt more satisfied in my life.
The dining experience itself was amazing. It wasn't just an order-and-pay burger place. What made it unique was really Taiki's openness to share his life story and his passion-driven demonstration of the preparation procedure which built up to his final piece to be devoured by people like us. From the tenderness of the dough, to the temperature control of platter and the meat, every details matters.
He also mentioned that temperature is crucial to the taste of the platter. For medium rare, the platter is cooked at 52-54 °C. Prior to cooking, the platter was prepared in fridge temperature (not freezer). The reason why he didn’t leave the platter in room temperature is that at room temperature, the liquid would have melted and that would deform the shape of the platter itself when it’s being cooked. The main recipe for cooking the platter is to keep the form as original as possible. This way, upon cooking, the fat from platter will melt first while maintaining the form of the platter.
The oil used was not a regular vegetable oil or corn oil - it was a home-prepared duck oil, which usually took hours to prepare. Other than that, the sauce was another of their secret ingredient. They called it the “wondersauce”. With extract of orange skin and other secret ingredient, the sauce is no doubt one of the main reasons why this burger has its tasty reputation.
Also, the dough was imported from Japan. The way he prepared it is another story. Every thing was so detail-oriented that I lost track of how he prepped for all his ingredients (LOL). Also, more of the reason that my mouth was already watering. Hehehe.
Taiki is Thai-Japanese although he was born and raised in Thailand. Every day since April, Taiki meticulously spends 6 hours every day in the kitchen of a co-working space, making only 4-5 burgers for a very exclusive list of people to eat. He is ambitious in pursuing his passion in cooking and creating something unconventional. To him, he doesn’t want his burger to be just like any other famous burger chain.
"If my burger is just another regular burger, what’s the uniqueness about it then?", said Taiki.
Located at Hubba-to on the 3rd floor of Habito Mall at Onnut, Homeburg now has overflowing list of people waiting, and the next reservation can only be made after November. From November onward, Homeburg will launch its new full burger course. So, stay tuned for more updates! Make sure to follow their Facebook page.
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