WE LOVE HAMBURGERS MORE THAN ANYTHING ELSE IN THE WORLD… WE KNOW, WE’RE WEIRD THAT WAY.



Our love of ‘all things burger related’ inspired us to spend years researching what makes the perfect hamburger meat-to- bun ratios, patty recipes, grind coarseness, Maillard reactions, and cheese meltability to name but a few. Beef & Liberty is the product of that obsession – those technical details are exactly what we are all about. It’s this passion that’s made us want to share our burger addiction with the good people of Shanghai.

Our name originates in 18th century Britain where the leading members of London society gathered in beefsteak clubs to partake of great food, fine booze and entertaining company. The brilliantly named Sublime Society of Beefsteaks was the most famous of all the clubs and its motto was “Let beef and liberty be my reward”. We loved the line so much we took it as our name.

UWE OPOCENSKY – GROUP EXECUTIVE CHEF

Uwe ended his fine dining career back in 2016 to join the Greater China Restaurant Company – bringing with him endless culinary skills, decades of experience and a new creative vision for Beef & Liberty. Originally from Germany, Uwe is best known for his 9-year tenure as Executive Chef at the renowned Mandarin Oriental, Hong Kong, but now pours his heart and soul into his role as Group Executive Chef of GCRC, bringing his refreshing ideas to life in Hong Kong and Shanghai, further strengthening Beef & Liberty’s growth in Asia and beyond in the future.

*Also by GCRC, restaurant UWE by Uwe Opocensky.

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