Back finally to try their burgers and this was really good considering it's an affordable one at $8 in a coffeeshop that I would really go for again.

This one sees an interesting fusion twist with a rather Chinese-y ingredient — "Fu Ru" or fermented bean curd paste; an ingredient that mum always used to stir fry with minced pork and potatoes at home before she got wayyyy too busy at work since my childhood. It is somewhat similar in terms of umami-ness with Shrimp Paste, but I would prefer to call Fermented Beancurd Paste a more refined version that tastes less "nasty" for those who don't like Shrimp Paste. The Tonkatsu Pork patty was marinated with fermented bean curd paste — the flavours totally reminiscent of childhood but yet interestingly in burger form this time (because where else does it this way!); crisp exterior and tender flesh within in between light, pillowy buns with greens, dressing and tomato in between. Usually at this juncture, there would have been a comment or two about the placement of fries here but there isn't anything to complain here — the burger itself wasn't overly drenched in sauce and hence the fries remained satisfyingly crisp without getting soggy and soaked in sauce. Yet another burger that I think I seriously am starting to love a lot especially given the Fu Ru here — definitely something I would really crave for!