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HONG KONG SHOP 301, LEVEL 3, OCEAN TERMINAL, HARBOUR CITY, TSIM SHA TSUI, HONG KONG   T- 852.2730.2338
HONG KONG Shop B224A, Basement 2, Times Square, Causeway Bay, Hong Kong   T- 852.2506.1500
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BLT brings a second restaurant to Ocean Terminal in Tsim Sha Tsui with the opening of BLT Burger, our interpretation of the classic American burger joint.

BLT Burger serves up a wide variety of burgers, like the “Classic” beef burger as well as creative twists like the “Canton Road” pork and shrimp burger, turkey burger, salmon and vegetarian falafel. Toppings like cheese, bacon, grilled red pepper, mushrooms, fried egg, chili, BBQ onions and avocado allow guests to “build-your-own” burger. Traditional American starters include salad, chicken wings, fries and onion rings. The perfect accompaniment is one of our adventurous milkshakes in flavors like Rocky Road and PBJ made from vanilla ice cream, peanut butter and grape jelly. BLT Burger’s bar offers beers on tap and in bottles along with speciality cocktails and a selection of wines by the glass.

The casual restaurant features exposed brick walls, naturally worn wooden floors and a dark pressed tin ceiling. Guests can enjoy sea views and watch sports or their favorite shows at the lively bar.


  • The Chef
    Nicholas Kayser/Executive Chef

    Nicholas Kayser

    Executive Chef

    Born in Cincinnati, Ohio, Nicholas grew up and spent his childhood in Denver, Colorado. Nicholas attended the University of Arizona for undergraduate studies, with a focus on business. Shortly after his time at the University of Arizona, he took a trip to New York, where he experienced first-hand the creativity and excitement around fine food. His passion for all things culinary was ignited. His parents were both in the Hospitality and F&B industry, so it was a natural progression for Nicholas to aspire to be a star in the food scene. In 2004, Nicholas returned to Denver, completed culinary training in F&B Restaurant Management, and was on his way to making his name in the industry.

    With a background in business studies and armed with his culinary degree, Nicholas began his career with acclaimed chef Bryan Nagao at Mao – a hip, Japanese-French fusion restaurant in Denver. In 2006, he returned to New York, where he was Executive Chef at Tom Valenti’s Ouest, a refined French cuisine restaurant, for four years.

    Seeking to broaden his knowledge and experience, Nicholas went on to work under the guidance of Richard Sandoval, as Executive Chef in the complex YOTEL New York, located at Times Square. There, he specialized in Latin Fusion cuisine. After working with Sandoval for two years, Nicholas was tapped to lead the opening of The Smith at Lincoln Center, a classic American Brasserie-style dining establishment. Upon completion of that contract, Sandoval again invited Nicholas to join his team. This time, to oversee the opening of an outlet in the Downtown Grand Hotel and Casino, Las Vegas.

    Nicholas’s most memorable experience to date was cheffing at the James Beard House in New York City. He was invited, along with 30 other of Sandoval’s chefs from around the world, to cook a 7-course menu that celebrated the flavors of Latin America.

    After his time in Las Vegas, Nicholas had thoughts of returning home to Colorado to start his own restaurant. But, he was presented with an opportunity of a lifetime – to work with BLT Steak in Hong Kong as Executive Chef. Nicholas has been Executive Chef at BLT Steak since May 2014. He describes BLT Steak as a demanding, yet dynamic, international restaurant experience. In addition to leading the team at the flagship restaurant, he also oversees the operations of two BLT Burger outlets in Hong Kong, leading a total team of 30 plus staff.

    With his wealth of experience, and much gratitude to his mentors Bryan Nagao, Tom Valenti and Richard Sandoval (he still remains in contact with each), he has developed high expectations for himself and his teams. Nicholas believes in teaching and coaching to bring out the talents and skills of his staff, as opposed to leaving his employees to sink or swim. He follows the simple philosophy that, “Happy people create happy food, and a good, inspirational working environment is paramount to a kitchen’s development and long term success.”