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A plate of barbecue beef bun — broiled strips of flank steak served on a bed of lettuce with rice noodles, herbs, vegetables, peanuts and a sweet sauce — was fresh but bland (the requested bowl of fresh coriander helped).
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His succulent baby cheeseburgers ($14 for two) feature designer beef, buns baked in-house and taro root chips, for instance.
We tried the beef buns (two per order), which were bolstered by a spiced tomato marinade and mango pickle; they were pleasant but less exciting than the ingredients might suggest.
Willis Reed's Beef 'n' Bun is not doing fine.
Caramelised crust, pink juicy beef, simple bun, small plate.
Both pho tai ($7), the classic northern soup with thin slices of rare beef, and bun bo Hue ($7), a spicy beef-and-pork noodle soup, were plagued by insipid broth.
In between the banks of fake futuristic machinery, flashing lights, plastic sheeting backdrops and neon adverts for the album, the allegedly elite guests wandered between the bar and the man serving a mixture of roast beef and buns.
Behind the stainless-steel counter, his teenage employees flipped $1.45 burgers, slapping the beef between buns and quickly wrapping them in paper to hand to customers, nary a maître d'hôtel or white-gloved waiter in sight.
It is vast, a symbol of the global corporatism that feeds these Games - quite literally, in the case of the hundreds I joined in a queue for branded beef and buns.
But I didn't put the beef on a bun.
A Dalston-style approach to idolising the humble beef in a bun is but a natural progression.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com