Big news for Canton’s fast food junkies: American chain In-N-Out Burger hosted their first-ever Guangzhou pop-up restaurant in Yuexiu District.
The event started at 11am on October 31 and went until 3pm at Hill Bar, located near Taojin Metro Station’s exit B.
Image by Matthew Bossons/That's
According to organizers, the pop-up kitchen was managed by three chefs visiting from the United States and all the sauces used in the food were imported. The man running the operation, American Eric Billings, told us that the beef for the patties was sourced locally, but selected for quality, and that all veggies used in the burgers were washed and chopped this morning.
Billings, who serves as In-N-Out’s manager of special foreign events, said that previous pop-ups have been held in Shanghai, Shenzhen and Hong Kong, and that the event is intended to introduce Guangzhouers to the chain’s sinfully-good eats.
Image by Matthew Bossons/That's
Despite the event being an extremely well-kept secret, when we arrived this morning a crowd of In-N-Out-lovin’ expats and curious locals were already there, stuffing exquisitely prepared double cheeseburgers into their mouths.
Edible offerings included the chain’s flagship burgers: the ‘Double-Double’ (double meat and cheese, RMB25), the ‘Cheeseburger’ (RMB20) and the ‘Hamburger’ (RMB15). Potato chips, soft drinks and T-shirts were also available for purchase.
Image by Matthew Bossons/That's
We ordered the Double-Double and are able to say with confidence that it lived up to the quality we expect from In-N-Out products in the US. In addition to two handmade beef patties and two slices of cheese, the burger featured lettuce, tomatoes, pickles and onions, as well as the chain’s signature Thousand Island dressing variant. Yum!
When pressed about the chances of an In-N-Out Burger opening permanently in Guangzhou, organizers were quick to point out that a Canton location isn’t in the cards anytime soon. We were told, however, that another In-N-Out pop-up restaurant may come to Guangzhou in the “next two or three years.”
Finger’s crossed we don’t have to wait that long!
[Cover image by Matthew Bossons/That's]
0 User Comments