What's your idea of the perfect cheeseburger? Chef Aaron Lau of Booya Bagels and EAPPOC Pizza breaks it down at the recent CCA Manila Monthly Mixer hosted by Chef Philip John Golding...
As with previous editions of the CCA Manila Monthly Business Mixers, new ideas were shared and highlighted in the spirit of collaboration among industry leaders and rising innovators in the F&B community. That evening, acclaimed bagel and Detroit-style pizza master Chef Aaron Lau responded to a question he's often asked. And his answer, presented in a Wagyu Cheeseburger, unveiled infinite possibilities for a novel concept.
The monthly mixers organized by CCA Manila Director of Culinary Innovation Chef Philip John Golding at the UP BGC Kitchen Studio offers a venue for culinary professionals to reconnect and establish relationships and alliances with shared goals. Joining Chef Philip John Golding that evening were Chef Aaron Lau of Booya Bagels and EAPPOC Pizza and CCA Manila alumnus Chef Jonvic Mangibin for a night of continuous learning, shared insights and good food...
...highlighted by Chef Aaron Lau's rendition of his perfect cheeseburger. As Chef Aaron Lau heads back to the kitchen to complete another batch of his Wagyu Cheeseburgers assisted by CCA Manila students, Chef Philip John Golding prepared his signature salads with the freshest produce from Future Fresh at the counter...
...setting the tone for a casual and free-flowing evening. For the evening's starters, Chef Philip John Golding served his garden-fresh special salads and dressings to open up the palate...
...including a savory appetizer with Wagyu beef meatballs and chickpeas in a thick flavorful sauce...
...paired with crisp salad greens from Future Fresh. Like the previous editions of the CCA Manila Show Kitchen Monthly Mixers, food becomes a highlight shared over insightful conversations (for more on the CCA Show Kitchen Monthly Mixers, see my posts Celebrating International Chefs Day With The Michelin Selected Gordon Ramsay Bar And Grill Take Over At The CCA Show Kitchen October Mixer from November last year, Beer, Bagels And Salads At The Fourth CCA Show Kitchen Mixer from late last year and Home For The Holidays: A Memorable Homecoming At The CCA Show Kitchen December Mixer With Chef Migo Razon from December last year).
Meanwhile, the thick Wagyu beef patties are prepped at the kitchen...
...delicately basted on a pan with butter seasoned with Chef Aaron Lau's secret ingredients. Almost immediately, the fragrant aroma of juicy Wagyu beef basted in butter triggers your appetite...
...as it rests on a tray topped with two slabs of Cheddar before heading to the oven for the finishing touch. The concept unveiling of Chef Aaron Lau's personal interpretation of the perfect cheeseburger suddenly opens up possibilities for future pop-ups and maybe even a stand alone brick and mortar set-up. And maybe, even the next big thing...
Why? Chef Aaron Lau begins with his own freshly baked pillow soft milk buns by Booya Bagels as the vessel for his rendition of the cheeseburger. It's the first sensation that hits the palate followed by the equally soft and buttery, juicy Wagyu beef patty for a double dose of rich, creamy and savory goodness. And the chain of savory notes continues with the other components in his Wagyu Cheeseburger...
...with a closer look at the different components. Chef Aaron Lau works on the Wagyu beef patty with its 75:25 ratio of lean meat and fat without binders for that pure melt-in-your-mouth texture and finish. For Chef Aaron Lau, keeping it simple and classic yet making it count is the foundation for his Wagyu Cheeseburger. And sometimes simply going back to basics isn't the easiest route, often serving as a reminder just how hard and complex simple can be for the purest uncluttered flavors.
A short stint in the oven melts the Cheddar draping the Wagyu beef patty...
...while the side of fries are given the final shake seasoned with salt.
Finally, the moment guests eagerly waited for is then set up at the counter. It's time to pick up a plate.
A closer look at the Wagyu Cheeseburger reveals the little details in the deceptively simple rendition from the tart tomato compote on the bottom of the top bun with the bottom bun layered with slow caramelized onions simmered with Chef Aaron Lau's "secret" ingredients for a savory punch of bold flavors without overpowering the juicy richness of the Wagyu beef.
For that added punch, Chef Aaron Lau also served made from scratch condiments like ketchup, curry sauce, barbecue sauce and a silky smooth aioli made more flavorful with olives for that subtle sharpness.
From the milk bun down to the different components anchored on a moist and juicy Wagyu beef patty, Chef Aaron Lau breaks down his perfect cheeseburger stripping it bare with just the essentials. And that soft bite from the bun to the Wagyu beef patty just seals the deal.
The bare minimum means each component has to work for that delicate balance, texture and flavor from the very first bite. And Chef Aaron Lau does exactly that with his rendition of the classic cheeseburger elevated with the Wagyu Cheeseburger.
If you're wondering where and when can you try this leveled up cheeseburger, you'll need to stay tuned on the blog. And Chefs Philip John Golding and Aaron Lau are cooking up a surprise for the introduction of the Wagyu Cheeseburger.
A classic gets a second look, elegantly refined and updated with premium ingredients. There's no rocket science behind the Wagyu Cheeseburger by Chef Aaron Lau, just the finest ingredients for each component masterfully executed. Ready for a bite?
The CCA Manila Show Kitchen is located at the University of the Philippines Campus in BGC, Taguig City, 1630, Metro Manila. You can visit their website and FB Page at https://cca-manila.edu.ph/ and https://www.facebook.com/ccamanila/ for more information and updates or call 0960 244 7697 for inquiries.
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