41 Malan Road
Gillman Barracks
Singapore 109454

(open in Google Maps)

Tuesday:
05:00pm - 11:00pm

Wednesday:
05:00pm - 11:00pm

Thursday:
05:00pm - 11:00pm

Friday:
05:00pm - 02:00am

Saturday:
05:00pm - 02:00am

Sunday:
Closed

Monday:
Closed

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Reviews

From the Burpple community

Sorry for the lighting. The higher the price, the darker the place. Remember, I disliked 2280. So the stakes were high for both sides. Eventually, using Japanese A4 wagyu for the patty made a difference. I really experienced a different beef quality. But hey it's three times the price of 2280. Furthermore, mine had sinews in every bite and I hated that. Stacked with red onion pickled in IPA, wagyu fats, cheese, shio kombu mayo, mustard, calamansi kosho, gherkin, cucumber, tomato. Note that all burgers here are cooked to medium/medium well. I chose sweet potato fries over truffle fries. Although they're crispy outside despite the thickness, they're boring and I regretted a little.

1 Like

$7 for a small glass but one of the best I've tasted. Unlike most milkshakes, this had many layers of flavour. It included a yogurt-like touch that gave it a kick. It also used real strawberries and thumbs up for that.

2 Likes

Remember, I disliked 2280. So the stakes were high for both sides. Eventually, this is what I feel: this was like an enhanced version of 2280's burger lor. The patty was twice the size and the potato bun was more toasted. But this burger comes at a premium, so we should expect better. Stacked with red onion pickled in IPA, wagyu fats, cheese, shio kombu mayo. The patty is a blend of Japanese A4 wagyu and Argentinian grass-fed Aberdeen Angus. We detected the beefiness of the Angus, which like 2280 again reminded me of McDonald's. Note that all burgers here are cooked to medium/medium well. The fries were flawless.

1 Like

For those on the hunt for the best burger in Singapore, this will be one of the perennial favourites on many discerning burger aficionados' lists. I also number among their legion of diehard fans.

My first few experiences of their 𝗕𝗮𝘀𝗶𝗰 𝗕𝘂𝗿𝗴𝗲𝗿𝘀 ($25) elicited bursts of euphoria as my incisors sliced through those cloud-like brioche buns and immaculately mixed beef patty, flooding the palate with the most gratifying beefy bliss. On my last takeaway venture, I realised there was a change in recipe.

With the inclusion of feisty acidity from IPA-pickled onions, there was an intriguing flavour chemistry with the shio kombu mayo that was familiarly Big Mac. Do I like this luxe Big Mac as much as the traditional cheese burger rendition? Perhaps less, but it's definitely still a top top burger that managed to miraculously stay juicy and umarred from journeying home.

IG: @indulgentism
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1 Like

I first visited @burgerlabo back in August 2019, soon after it was declared the winner of Straits Times blind burger tasting.

Their signature basic burger was excellent and delicious but I had gripes about its size (or lack thereof) and the lack of sides.

Somehow it seemed some of gripes have been answered as they now include a generous portion of (really good) fries with every order of burger and seem to have "upsized" their burger a little.

They now use brioche buns from @bakerybrera which are soft fluffy and buttery sweet. Their bone marrow butter and sauce is simply divine.

The only pitfall... was their burger patty. It was a little on the tough side and had little sinewy bits (tendons I suspect) in them. It's kinda disappointing to be honest because I enjoyed my meal otherwise.

@burgerlabo’s latest creation goes by the name of #BagaSando. Christened by @foodiebouba, it’s a hybrid of the Wasei-eigo (which means "Japanese-made English") version of the words: “burger”and “sandwich”. And the product is exactly that, on top of being buttery soft madness.
A construct of genuine cleverness, it has A5 Toriyama Wagyu Tenderloin cut into slices of even thickness, so there’s more surface area that gets to hit the grill, which translates to multi-fold oomph between those pillowy soft buns by @bakerybrera. This also gives Chef @markerpenn plenty of space to slather on his 3-month-old housemade beef garum with vinegar and fermented mustard seeds, and red wine jus. Interspersing the perfectly-cooked Wagyu with all these is brilliant because although the cut of beef isn’t the fatty sort, the tang and crunch from the additions create more excitement on the palate.
At $88 before tax, the Bagasando is not exactly cheap but you do get what you pay for.

Note: I wolfed this down in the car right outside Naked Finn, immediately after picking it up because I believe that is when it tastes the best.

3 Likes
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