41 Malan Road
Gillman Barracks
Singapore 109454

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05:00pm - 11:00pm

05:00pm - 02:00am

05:00pm - 02:00am



05:00pm - 11:00pm

05:00pm - 11:00pm

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Top Dishes

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From the Burpple community

Feature Black Onyx Black Angus beef Mbs 3+ chuck tender.
Brown butter bun with layer of bone marrow, medium rare 150 gr beef patty, sunny side egg and homemade steak tartare sauce.
💰$16++ .
for limited time only.
📍Burger Labo.
Block 41 Malan Road.

Basic Burger from BurgerLabo was as tasty as I anticipated. Added an fried egg to it. The patty was juicy and overall not oily. Had truffle fries with grated cheese to go along with it.
Lobster roll however was so so only.

1 Like

This was what Derrick, the person with the biggest appetite in our group at last Thursday’s dinner, made a beeline for - the Basic Burger (B.B.) with double patties.
A genuine jaw-dropper (and jaw-unhinger), it comprises of two 170gm patties that blends grass-fed Angus beef neck, Aomori Gyu ribeye, Toriyama Umami Wagyu A4 tenderloin and Sendai Wagyu A5 brisket together, as well as slices of American cheese, housemade bone marrow “butter”, locally farmed lettuce, organic tomatoes and a special sauce between perfectly-chosen soft buns spread with unsalted butter. Derrick also added caramelised onions and pickles because he loves his burgers with extra relish.
I had the single patty version of the B.B. and was very satisfied with it. But come a time when I am feeling ravenous, I know what I’ll be ordering.

Slap a fried egg on the Basic Burger and it becomes instantly even more irresistible. Not that it needs it but the tender beef patty topped with melted cheese is given a lick of extra lusciousness by the runny yolk. Do be careful when taking that first bite because the first bite of the egg can be a bit unpredictable.


After the #worlds50best awards last Tuesday, I went along with @chefvickycheng, Chef @richie_lin and Chef Jimmy (@jimmy_jlstudio) to @burgerlabo to feast. Was I surprised to see my foodie friend @szeliang888 there when I arrived? Of course not 😂 And neither was I when @jillyeats @bibikgourmand and her hubby, @kyokonakayamatv, @susanjunghkfood, @lennardy, @chanksters, @paul_liew and the other in-the-know hungry folks all walked in a short while later to indulge. Bossman @kenloon knew exactly how to please our by-then growling bellies with his available-for-that-one-night-only creation of the W50 burger and more.
Many cows had died for the majestic double decker you see above. I swear I had to unhinge my jaw as I went in for the kill because it was a mammoth of magnificent meats melded together with melted cheese, grilled onions and the housemade special sauce between soft, warm buttered buns.
You can geek out on the specifics of the beef below, which comes courtesy of Ken Loon himself.
Top patty: 120g pure Toriyama Umami Wagyu A4 chuck roll.
Bottom patty: 170g blend of Toriyama Umami Wagyu A4 tenderloin, Aomori Rice Gyu ribeye (Holstein Friesian), grass-fed Black Angus neck and Sendai Wagyu A5 brisket.

As you can tell, he went all out with this one. I just consider myself massively lucky to have enjoyed it.


I know nearly everyone who goes to @burgerlabo tends to zero in on the B.B. Burger these days (and rightly so because it is fantastic!) but I could not shake off the craving for a lobster roll ($36++) last night.
An item that’s been on the menu since forever at @kenloon’s establishments, it can still satisfy big time. Served warm, the pillowy soft, buttered bun is stuffed with lobster chunks tossed either in creme fraiche or their in-house made mayo (I chose the former). It comes with a big serving of truly excellent skinny truffle fries covered in grated cheese and a pile of fresh salad leaves tossed evenly in an atypical but addictively tasty dressing. I hoovered the whole thing up in no time at all and spent a few minutes after, licking my fingers clean of the juices.