🍔 McD Hong Kong Cheat Sheet

• Breakfast: from ~4am at 24-hour shops, ends before 11:00am. Hit 7–9am rush for fastest turnover.
• Lunch/dinner rush (12:30–1:30pm, 6:30–8pm) = everything cycles fast, near-fresh by default.
• Avoid ~3pm–5pm and late night at quiet shops — longest heat-lamp time.
• Egg McMuffin isn't sold at a few locations (Ocean Park, racecourses, Peak Galleria).

• Any burger: customize it (no onions, extra pickles — anything). Customized = can't come pre-assembled, kitchen builds it to order.
• Fries: order no salt at the kiosk → forces a fresh batch drop. Grab salt packets at pickup and salt them yourself.
• Fresh-grilled patty: HK has no US-style fresh-beef Quarter Pounder — all beef patties come from the holding cabinet. To get one straight off the grill, tell the pickup counter: "Order ___, can the meat be cooked fresh? Happy to wait."
• Extra patty customization often triggers a fresh drop anyway (no loose spares staged).

• Drink: black coffee, tea, or water. No syrup drinks.
• SKIP sausage items, hash browns (~150 kcal fried starch), hotcakes.

• Add extra patty at kiosk to turn any burger into a protein bomb.
• SKIP fries when cutting, all sugary drinks, McFlurry.

1. Pick your burger → tap Customize.
2. Remove or add anything (no onions / extra pickles / no cheese) — this flags a fresh build.
3. Fries → Customize → no salt (if shown; otherwise ask staff right after ordering).
4. Want fresh-grilled meat? Kiosk has no free-text — go to the pickup counter, quote your order number, ask for the patty cooked fresh.
5. Order at rush hour and steps 4 barely matters.

1. No liquid calories. Water, tea, black coffee, zero soda.
2. No fries while cutting. 320+ kcal doing nothing for you.
3. Cheese & mayo are stealth calories. Cutting them saves 50–100 kcal per sandwich, zero protein lost.

Sodium runs high — drink water, and ignore next-morning scale jumps (it's water, not fat).