This could be the year Singaporeans pay attention to burgers once again. There is that Shake Shack effect, plus Five Guys is rumoured to come to Singapore.
For a long time, our experience with burgers have been most limited to fast-food chains, but gourmet burgers (even at a more expensive price tag) are gaining traction.
BurgerLabo may have just opened at the right time.
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The concept is by the team behind The Naked Finn, with the space previously occupied by Nekkid.
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The Basic Burger ($23), affectionately known as “BB” has actually been through several years of experimentation till its present incarnation.
The 170g patty is not just any ordinary one, made from a blend of grass-fed Black Angus beef neck, Aomori Gyu ribeye, Toriyama Umami Wagyu A4 tenderloin, and Sendai Wagyu A5 brisket.
To achieve the ‘perfect’ balance and flavours.
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The patty is further topped with grilled organic tomato, green ice lettuce, two slices of American cheese, house-made bone marrow ‘butter’ and sauce.
One thing to note: the patties are cooked to medium/medium in consideration of food safety standards. I could imagine a good proportion of diners preferring a more pinkish inside.
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It was a patty I couldn’t really fault – moist, juicy, sumptuous beef flavours coming together.
I would have personally preferred a double-patty, but in consideration of the price, I decided to be more prudent.
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This is a good burger, but is this a great-great burger? I thought that the bun itself lacked of that special something – may it be softness or taste, that enhanced this to another level.
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The other burger I was looking forward to was the Chicken Burger ($20), because it was a recipe by Chef Julien Royer.
He is not only a 2-Michelin star chef; Odette has just been crowed Number 1 of Asia’s 50 Best Restaurants 2019.
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The Chicken Burger contains 160g char-grilled GG French Poulet boneless leg marinated in yoghurt and spices.
No ordinary chicken burger.
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The yogurt and spices didn’t overpower the rest of the ingredients. And the best part was surprisingly a ‘simple’ fried egg which was quite perfectly cooked, complete with runny orange yolk.
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If you are looking for a vegetarian burger, the Almost Burger ($20) is made with a blend of ImpossibleImage may be NSFW.
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meat and Omnipork.
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I took a while to decide if I wanted the House-made Naked Chendol ($13) due to the price tag, considering I could always get a chendol at a food centre at a fraction of that price.
Decide to indulge, and was treated to a satisfying treat of gooey strong gula melaka and fragrant green jelly. This is a pricey but very good Chendol.
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BurgerLabo
41 Malan Road, Singapore 109454
Tel: +6694 0940
Opening Hours: 5pm – 11pm (Tues – Thurs), 5pm – 2am (Fri – Sat), Closed Sun, Mon
Other Related Entries
Shake Shack Singapore (Jewel Changi Airport)
Burger & Lobster Singapore (JEWEL Changi Airport)
Three Buns Quayside (Robertson Quay)
Hans Im Glück (Orchard Road)
Relish (Cecil Street)
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