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Jess Ma

Hongkongers have rushed to try a new pancake burger introduced by global fast food chain McDonald’s, with some picking up their order as early as 4am.
Staff at a store in Yuen Long on Saturday, the first day the Sausage McGriddle became available, said the burgers were sold out just after 10am.
The new item swaps out two slices of toasted muffin in a Sausage McMuffin for pancakes with maple syrup.
A customer who arrived at the Ma On Shan branch in the early hours said he was excited to be among the first to get a taste.
“It’s out of curiosity and reminiscence that I bought it. I wanted to see if the flavours were different,” said Magnus Leung, who had also tried the burger in Japan last year.
The product can only be bought via the McDonald’s app during the initial roll-out, with sales beginning at 4am on Saturday.
A Sausage N’ Egg version is also available.
The Post observed more than 20 customers inside the Ma On Shan McDonald’s at 4.20am, with most of them having a McGriddle.
Leung said he was aware of online comments expressing concern over possible differences in quality and flavour between the Hong Kong and Japanese versions.
“It’s very similar to what I had in Japan. I don’t think there’s a perceptible difference,” he said.
The frequent McDonald’s customer added he would return for the McGriddle in the future, but its flavour was not good enough to be an everyday breakfast item.

Carson Cheung, 13, said he had stayed up all night to ensure he could be among the first to sample the burger.
“Hong Kong doesn’t have this, but Japan does. Therefore when it’s coming to Hong Kong for the first time, I want to try it immediately,” Cheung said.
The student said he had waited for his family members to wake up before he left home, arriving shortly after 5.30am.
“It’s sweet and savoury, but the flavours match,” Cheung said.
Most of the early bird customers at the branches visited by the Post were young men, with elderly residents among the other diners.
Over at a branch in Tai Wo, elderly customers were asking staff how they could buy a Sausage McGriddle, only to abandon their plans as the purchase required an order on the fast food chain’s mobile app.
A diner surnamed Kong said she arrived at Yuen Long Plaza at around 10.15am as she and her family had been waiting for a few days to try the burger after hearing about its popularity in Japan.

“I came here to get takeaway for my children since they really want to try it,” she said. “But I can’t order here on the app, and the whole system seems a bit chaotic.”
More than 10 people had lined up to ask for refunds, saying they had been waiting for their McGriddle order for almost half an hour. Some said they were in a hurry and could no longer wait.
A housewife surnamed Teng, in her fifties, also came to the Yuen Long Plaza McDonald’s at 11am with her daughter to pick up her burger after making an order online at 10.30am.
“The staff told me the waiting time was 30 mins,” she said. “My order number is 193 but the current order number is 097. It’s going to take a long time.”
Teng said she had tried the McGriddle in Osaka and wanted to see how it compared with the Hong Kong version.

A staff member at the ordering counter said diners might have to wait between 30 and 45 minutes.
She added those ordering regular items also faced waiting times of more than 30 minutes during the morning rush.
A staff member at around 11am told dozens of customers waiting at the Ma On Shan branch that there had been a server failure.
They were informed pickup notifications on the McDonald’s app and those on the in-store screens were inaccurate, while new orders would take two to 2½ half hours to be completed.
The Post found one offer to resell a Sausage N’ Egg McGriddle on Carousell, a popular resale platform, for HK$300. The seller has not responded to an inquiry.
According to the fast food giant, both versions of the McGriddle will only be available through its mobile app from Saturday to Wednesday next week.
Diners will be able to buy both versions in store from 4am on Thursday next week.
Additional reporting by Alice Kong


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