Shake Shack is Opening in Hong Kong this May!

Sun’s out, buns out! Shake Shack has finally confirmed it’s open date, and it’s sooner than we thought!

THIS JUST IN: The news we have been waiting months to hear, Shake Shack is going to open its doors in ifc mall on Tuesday, 1 May! The burger shop is set to take over what used to be Red’s on the fourth floor rooftop, with an announcement shared on its Instagram that the much-anticipated burgers, shakes and fries are going to be available sooner than we thought!

So, you’ll no longer have to make a beeline for Madison Square Park! Get your bellies ready, Hong Kong, those buttered buns with the gosh-darn-perfect beef patties that reign supreme far and wide are making their way to Hong Kong next week.

Back in July, on an official statement on its website, the company announced that its partner, Maxim’s Caterers Limited, was going to be bringing the modern day roadside burgers, shakes and more to the 852 in 2018. Maxim’s Caterers Limited are the same people who operate The Cheesecake Factory in Hong Kong.

“We see tremendous opportunity for Shake Shack in Hong Kong and Macau,” said Randy Garutti, CEO of Shake Shack. “We’re thrilled to bring the joy of Shake Shack to our fans in these dynamic communities as we continue to expand our footprint in Asia.”

The menu will feature most of Shake Shack’s signature items including the ShackBurger®, Shack-cago Dog®, classic crinkle-cut fries, beer, wine and frozen custard ice cream. Shake Shack intends to work with local purveyors and producers to create a one-of-a-kind Shack for the local Hong Kong and Macau communities.

If you’ve never had one of these bad boys, get ready to get in line. Deceptively simple, that delicious burger is actually a fairly complex amalgam of beef, griddled, buttered buns and toppings, all done perfectly, with a side of crinkle-cut fries, and milkshake you’d want to be buried with.

The best part? After this first opening, there’s promises of a whopping 14 locations throughout the island!

Editor’s Note: This post was originally published on 13 July, 2017 and was updated on 25 April, 2018.