Burgers and Mel Zhou go way back. One of the Boy n Burger founder's fondest childhood memories was of eating burgers on the beach while hanging out with her friends.
Having moved to Sydney at the age of seven, Zhou grew up enjoying beach culture.
"It was just a foreign country at the time when we migrated there, and I picked everything up along the way - English and then the whole culture," Zhou recalled.
"I was lucky enough to taste an array of quintessentially Australian burgers, hot dogs, and fish and chips and I hold all those things so close to heart."
Her family would host weekend barbecues with relatives and friends, which became burnt in her fondest remembrances.
In her teenage years, Zhou worked as a waitress at a restaurant in Rozelle, Sydney, named Sea Breeze. "I think that's when I realized hospitality was my true passion. What I learned there was the knowledge and confidence to start my own restaurant a decade down the road," she said.
"The small family-run restaurant sold, funnily enough, burgers and chips, and I was able to learn how the meals were prepared, how the batter was formed, how the patties were fried, and most importantly I learned about the service, which came in handy and was the key factor in running a successful restaurant."
Zhou said the Australian service culture was laid-back and sociable, and from her culinary experiences from traveling abroad, she knew the quality of service that she wanted for her future restaurant.
After studying at the White House Institute of Design and earning a double degree in commerce and liberal studies at the University of Sydney, she became a designer, working in studios and as a freelancer. She then quit her job to travel the world.
The dream of entrepreneurship and opening her own restaurant came back to Zhou when she reconnected with her now partner in Bali in 2016.
"We have a mutual passion for gastronomy, so I was able to fuse my culinary creativity with my love of entertainment and adventure, and that was when Boy'N'Cow was created in 2017 in Bali," said Zhou.
"My goal for Boy'N'Cow was to create an innovative concept through unique dining experiences. So I wanted something special where I focused on fun - not fine - dining with a warm space, quality food, happiness, laughter and family."
But her dream was always to start a business in Hong Kong, having fallen in love with the city since her first visit at 21.
"In 2018, I was pregnant with my first son. He is actually the key driver and inspiration behind Boy n Burger."
Her pregnancy craving was for burgers and pickles, so she would go around with her husband to try out different burger joints in Hong Kong.
On one of these trips, she overheard a conversation between a father and a son.
"We were standing there, and we saw the little boy outside the shop. He was clinging onto his father and asking him if they could eat there. My heart was so broken when the father looked at the menu and said it was beyond what they could afford," said Zhou.
"It was the very moment that inspired me to create the concept of Boy n Burger - the coexistence of quality, service and affordability. Why shouldn't quality and service be available to everyone?"
So in late 2021, Zhou opened Boy n Burger under the motto "Better burgers for everyone."
The restaurant goes back to its origin story through its logo - its mascot Bobby boy is a cartoon illustration of her eldest son.
So what is the founder's favorite? "I like the Frankie Fish burger. I love the simplicity of a good fish burger. I love the crispy batter and the goodness of the fish that you can taste. It is just a win-win for me," said Zhou.
"Our burgers are genuinely for everyone, with the community being at the heart of Boy n Burger. It has always been our core mission to bring Hong Kong affordable quality meals, so we have been committed to corporate social responsibility and waste management, as well as sustainable and traceable sourcing."
For example, the vegetables and fruits in Boy n Burger are sourced from local artisanal supplies and its fish are MSC-certified.
Having worked in the hospitality industry in her teenage years, Zhou wanted to create a good ecosystem with her staff.
"I wanted no split shifts and no unpaid overtime. I wanted everyone to work five days only. And we truly have a motivated team of staff from contractors to our chefs. We have such an eclectic group of characters from all walks of life working together to bring the vision of Boy n Burger to life."
Like most restaurants in Hong Kong, the pandemic has been tough, with stringent social distancing restrictions and dine-in bans.
"To say it is challenging is an understatement. We were not expecting the pandemic to run into its third year," said Zhou.
"For takeaways, we have a QR code online for ordering, which is a big focus at the moment for us as well, especially during these times. We try to push for as much takeaways as possible, and we offer some family meal deals and online deliveries as well.
"Burgers, along with pizza, are just quintessential takeout food in the western world. So in the future, our plan is to offer something unique - special combination meals, secret menus and all that."
