Rock-Hard Buns: Cheap Burgers, Beer, and a DIY Ethos Make QS a Late-Night Favorite
In the wake of our 2018 Beijing Burger Festival and the ongoing Burger Cup, our Rock-Hard Buns series will whet your appetite by taking a look at those vendors who slung their wares at the veritable meat fest that just past. Remember to vote for your favorite here!
QS and its legion of late-night sandwich fans were hit with some tough news last week after their Yonghegong Dajie restaurant was forced to close for 15 days, apparently because of noise complaints (perhaps not a surprise for anyone who has stumbled in at 4am). That hasn't stopped the munchies haven from pumping out their hangover-diminishing baguettes though, attracting the regulars with a single window workaround until the ban is lifted (hopefully sometime this week) – an ode to their unwavering fan base.
In its two-year existence, QS has grown to also include their comparatively mammoth U-Town Mall-adjacent venue, which as well as expanding its floor space, diversified its menu to include burgers, pizzas (RMB 45), entrees and sharing plates (RMB 66-88), and pastries and refreshments to lure in the daytime crowd. At near-unbeatable prices – QS' burgers all cost RMB 35 – the restaurant's winning formula has been to couple inexpensive pub grub with an equally cheap and well-stocked beer fridge, a simple business model for sure, but one that few in the capital do better.
More than anything, however, QS are proud of their DIY approach to the art of hamburger making, baking their bread, mixing their sauces, and building their patties all in-house, a craft that arose on account of Wang "Jim" Zheng having studied breadmaking prior to a five-year stint as a baker at Beijing's Kempinski Hotel.
We spoke to Wang about his creations as well as why you shouldn't put ketchup on your burger.
In your opinion, what are the most important elements in making a great burger?
The most important thing is to eat a lot of unpalatable burgers. Only by knowing the taste of bad burgers can we make specific improvements.
Tell us about your signature burger. Name three reasons why it’s unique and potentially the best burger in Beijing.
Our signature burger is the No. 181 beef burger. First: Although everyone is making burgers, I believe that few people are truly making hamburgers themselves. We only use fresh hamburger patties made by hand. Second: All our sauces and patties are also handmade, using our own unique formula. Third: Since we began trialing our hamburgers, friends from all over the world have tried them and given us advice. Therefore, we believe only a tried and tested hamburger can be selected as the best burger in Beijing.
What burgers and sides did you bring to our 2018 Beijing Burger Fest?
The two burgers we prepared for the Burger Festival were the aforementioned classic No. 181 beef burger and our Sichuan spicy beef burger.
What drink from your menu goes best with the burger?
In the hot sun of summer, there's nothing better than a burger and a combination of Aperol spritz, orange peel, and sparkling Brut.
Aside from your own restaurant's burger, what is the best burger you've ever had?
Bocoa Burger in Barcelona.
What foodstuff or condiment should in your opinion never sully a beautiful burger?
People like to put ketchup on their hamburger but ketchup can actually combine with the oil and covers the aroma of the patties.
Only your vote can help push your favorite burger through to this year's final. Read up on who is currently in the running to be crowned Beijing's Best Burger and then scan the QR code above to have your say!
Images courtesy of QS
