In addition to this launch are five cocktails, concocted in collaboration with Maker’s Mark from Beam Suntory. Each of these four plant-based dishes are unique on its own, such as the Mission Impossible ($24) which pays homage to the favourite roadside/pasar malam Ramly burger. This burger contains an Impossible Meat patty wrapped in a cheese and egg omelette that is topped with ketchup, mayonnaise, Worcestershire sauce and lettuce, sandwiched between a lightly buttered brioche bun; every ingredient carefully thought of to mimic biting into the real Mccoy. If you are looking for a different bite texture, the Tindle Surprise ($22) will surely spring a surprise on you with a breaded plant-based chicken patty that is stuffed with pesto and mozzarella cheese in a buttered sesame bun, with a dollop of parmesan mayonnaise, some romaine lettuce and tomato added to it.

For the Om(g)ni Goodness ($18), the OmniPork luncheon is used in the quesadilla, with the usual mozzarella cheese and sour cream in the tortilla while the Jack’s Tuna Melt ($24) is an interpretation of the patty melt but a Karana jackfruit mix is used to replace the beef in it. The addition of kizami nori in the jackfruit mix creates the flavor reminiscent of tuna, with the avocado, tomato, onion, celery, cucumber pickles, Worcestershire sauce and Monterey Jack cheese creating a flavour bomb and texture in the buttered sourdough bread.

To go along your plant-based burgers and sandwiches, wash it down with the newly concocted five cocktails, made with Maker’s Mark bourbon whiskey, The Maker’s High Roller, High Ball ($17), Maker’s March ($18), Mark-arita ($14), Maker’s Martin ($18) and Makin’ Me Blush ($14).
✨ Oriole Coffee + Bar
📍 96 Somerset Road, Pan Pacific Serviced Suites Orchard, Unit 01-01, Singapore 238163
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