Number 1 of 23.
Because the owner Ken, had the luck to secure 5kg of neck meat from one cow, his head chef made twenty-three burger patties using 100% A5 Soya Misaki Wagyu beef. My friend Abbey and I shared one last night, which left 22 but that number’s probably dropped even lower by now.
Having heard my food-loving friend Sze Liang rave about the burgers here several times, I‘d been dying to visit for a while. As luck would have it, our timing was impeccable as the opportunity to try the new patty was presented.
I loved the ratio of bun to beef here, and incidentally, those were some mighty fine buns ass well (pun intended 😏). Done medium-well (because that’s what the boss prefers), the patty was flavourful, smoky and a little fatty. Melted on top was a double dose of gorgeous American cheddar. The other components included crisp lettuce, a slice of tomato and a housemade sauce. Together, they triumphed - creating a burger of crazily intense deliciousness. And just when I thought it couldn’t get better, I found out that it‘s served with truffle fries. Really. Good. Truffle. Fries.