But it is one of the few places (except 24 hours McDonald’s) that allows you to have your burger late at night, with a pint of beer no less. The “To-die-for” Burger at OverEasy isn’t exactly to-die-for. That said, I have had plenty of mediocre burgers with much higher price tags, so it is still probably one of the better burgers around. Omakase’s burger was indeed very good, but it was tiny and not exactly as satisfying. Omakase cheeseburger ($13.90) is made up of a delicious hand-ground beef patty with melted cheese, lettuce, tomato and sauce in a nicely toasted bun. Juicy, tender, and flavourful, the prime burger from the bar at Morton’s Steakhouse sets a high benchmark for the other places in the market. Does it really live up to expectations? We are happy to report that it is excellent. With a price tag of $30, one would expect a lot from the Morton’s USDA Prime Burger. There are many options on Roadhouse’s menu, but my favourite choice is the Bacon Marinated Burger ($23) – homemade bun, streaky bacons, caramelised onions, sauteed mushrooms, and 170g Josper-grilled wagyu patty. Huber’s Butchery & Bistro has a very good burger ($15) with a solid beef patty topped with caramelised onions, melted cheese sandwiched between a softly-toasted and buttery bun. Otherwise, just go for their signature Fatboy’s Bastard Burger. And for the “full epicurious burger experience”, add cheese, bacon and egg ($4 for all 3 toppings).įatboy’s Burger Bar has many options on the menu, but what makes them special is that there is the option of building your own burger. When I am having brunch at Epicurious Cafe – besides ordering the egg dishes – I also like to go for their Epicurious Burger ($18). Come here for a no-frills and well-prepared burger. Their tag-line is “Burgers are not fast food”, and we wholeheartedly agree. But with its price tag, it is not something that we can eat on a regular basis.ĭe Burg has pretty good burgers and most of them are priced reasonably. Definitely one of the best burgers around. A juicy and superb burger with seared foie gras in the middle. The DB Burger ($42) lived up to its name. I have gone on a guest to find the best burgers in Singapore, and here are the results. To me, nothing beats a good juicy burger. While these aren’t as consistently sedap as the meltingly soft cakes from the famous Traditional Haig Road Putu Piring – which now has eight outlets around Singapore – they’re tasty enough considering the cheaper price tag ($3 here vs $4 for four pieces at Haig Road).I am big fan of burgers. Our snacks were made by Syarafuddin’s long-time staff member “back from his Chong Pang Putu Piring days”, so we’d chalk it up to performance anxiety during our shoot. That said, the filling isn’t evenly distributed throughout each cake, leaving some bites rather bland. We find the durian version, stuffed with “D24 durian paste”, rather addictive too. The heap of grated coconut it's served with provides a nice textural contrast, but could do with more salt. But eat it quickly as the palm sugar hardens as it cools, as seen in our photos. The handmade cakes are soft and delicate, cradling a generous amount of gooey gula melaka that oozes out when you bite into it. It starts at $3 for four freshly steamed cakes with the classic filling of caramelly gula melaka, though other flavours like Peanut ($3) and Durian ($5) are also sold. Upon order, the rice flour mix is scooped into a muslin-lined mould (think larger versions of the kueh tutu steamer) along with your filling of choice. Putu Piring, f rom $3 for four pieces (8 DAYS Pick!) All the meats here are sourced from a halal supplier. Most of our sales are from our putu piring, but we’re slowly beginning to see more orders for our burgers and other mains,” he says. He soon secured a space at Bukit Canberra Hawker Centre, investing around $30K with “other family members” to get the stall up and running. But I realised, eh, that’s actually a good idea ,” says Syarafuddin. It got to the point that my relatives would sometimes joke that I should sell that. “Actually, I’d been making burgers, pastas and steaks at home for my family for the longest time. While searching for a new home for the biz, he began developing Bege Rack (a play on the words burger and lamb rack, two of his favourite foods, and pronounced as such ). However, a disagreement with his former business partner led to Syarafuddin’s departure from the stall last year, and along with it, his Chong Pang Putu Piring brand.
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