Burgs 'n' Rolls

Burgs 'n' Rolls

Lobster Rolls, Hotdog buns, Burgers of all sorts. You name it, I have it!
Xing Wei Chua
Xing Wei Chua

Tried it for the first time during Phase 1 re-opening in the post-Circuit Breaker period, and the Shabu Burger has become pretty much my go-to order here ever since (there is probably one occasion that I gave this up for the Eggstarter — another burger which I was actually pretty impressed with).

Some may argue that the Shabu Burger isn’t quite a burger — the lack of an actual patty with the burger being served with beef slices instead; but that’s also the same reason why I liked it for how it’s not as heavy as a typical burger. Featuring elements such as Black Angus Beef Shabu, Yakiniku Sauce, Bunashimeiji Mushroom, Spanish Onion in between Brioche Buns, the Shabu Burger may not be the contender for the burger with the most impressive stature (thick patties and well-decked out components), but this certainly wins big on flavours. I always liked how the buns are light and fluffy; slightly toasted and buttered for a bit of flavour that isn’t too sinful, but compliments the beef slices that is marinated in Yakiniku Sauce so well — a balance of sweet and saltish notes. The sliced beef comes with some Bunshimeiji Mushrooms in the middle — gives a bouncy bite amidst a slight hint of earthiness, while the sliced onions provide a slight zing when one chews on a slice that cuts through the flavour bomb of the burger itself. Wasn’t quite into the fries the previous time I had it, but was told to go for the add-on for they seemed to have improved on them since then; definitely way better being crisp and well-seasoned with paprika and other spices for a distinct note similar to cajun.

Waiting time was a little long on the day of our visit, and that beef slices were kinda stuck into a clump of meat as opposed to what we have had previously; slightly off but not too bothersome — perhaps they are trying to get used to the operations after the renovation considering they had transitioned to table service recently amongst other changes. Still, Wildfire Burgers is a place we always look forward to visiting just for the occasional splurge; the burgers aren’t too pricey anyway to begin with (with most single portion options falling below $15 for the burger alone) — and the Shabu Burger is certainly a unique burger that I would find myself going for again and again ...

There is always something about the Tebing Lane neighbourhood that leaves me wanting to return back for more — and between cafes Whisk & Paddle and Fat Po, I seemingly have a preference for the latter. Perhaps it has something got to do with its quirky name, and maybe it has something got to do with the cuisine that they serve, or the execution of the food, but Fat Po is seemingly the spot I will eventually end up visiting instead.

Fish burgers are pretty much of a rare breed, so the Masala Breaded Fish Bolo Burger is an item on the menu that is worth the mention. Baking their Bolo Buns in-house, the Bolo Bun deserves a mention despite being pretty much a vehicle to put the word “burger” in the item’s name — the crackling layer on the exterior carries a wafting buttery aroma that is also aptly sweet, while the bread comes with enough fluff and tension that remains relatively light throughout. While the breaded fish is pretty much generic and seemed reasonably flaky, the golden-brown breading remains crisp, and the fried item felt not too greasy overall — the breaded fish being dressed with a masala sauce over the top that taste like a more saltish variant of rempah spices that provides a flavoural punch and a spicy kick that most should be able to handle; and also came with a slice of tomato and julienned cucumbers that attempts to cut through the heaviness with its zestiness and a refreshing crunch. The Bolo Burger comes accompanied with shoestring fries which are decently seasoned with a good amount of salt for flavour, and garden greens by the side for a more wholesome look and feel.

Given the type of food they have to offer, Fat Po is a spot that seems to do Asian fusion cuisine relatively well — there is quite a fair bit of innovation and creativity in the dishes that they serve up, such as the Mapo Tofu Fries and the Bolo Burger line up. Pretty glad that their food had maintained consistency over the years too — a spot which does more or less come to mind whenever around the Punggol area looking for cafe fare that is a little off the ordinary.

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Dropped by the new 5 by San Façon over the weekend — not just for one of the two days, but for both days; can’t get over how the F&B establishment is being set in the tranquil and laid back neighbourhood of The Oval at Seletar Aerospace Park hidden away from the buzzier restaurants such as The Summerhouse/Wildseed Cafe and Wheelers Estate, being situated in a black-and-white house tucked further towards the middle of the entire district.

While 5 by Sans Façon is an establishment with a French influence in the cuisine that they serve, there are a few items which are offered on the menu that comes with an American influence. The Revisited New York Hotdog is just one of those items; featuring Brioche Bun, Onion Confit, Sauerkraut, Jalapeño and Mustard, the item also comes with thick-cut fries accompanied on the side. This is indeed comfort food served with finesse — the brioche bun was light and fluffy, yet crusted on the exterior being lightly toasted, while the chicken hotdog was soft, bouncy and juicy without being overly saltish. Accompanied with jalapeños, sauerkraut and onion confit, the condiments provided a mix of very slight spiciness, sweetness and tanginess that helps to ante up the flavour profile of the entire dish, whilst giving it varying degrees of crunch for a contrast in texture; the mustard providing an earthy note that cuts through the heaviness of both the hotdog and bread. The thick-cut fries were also delicious; crisp on the exterior and provided a good bite; it was well-seasoned with salt, whilst not being greasy.

Given how new the establishment is, there are slight teething problems with the service at times — none of which too concerning. One thing that I love absolutely about this place though is the vibes; the European-style interior fits that setting of the black-and-white house completely — a very homey look and feel that is absolutely charming and makes one feel less compelled to leave given how comfy it is. Pretty impressed with the food served here too, though portions are on the bigger side. Certainly a spot recommended to make a special visit for; great for dates too — will be back again for more!


Headed down to the recently opened Prawn Noodle Bar; a new F&B establishment which had opened its doors at Duxton Hill along the same row of shophouses where Xiao Ya Tou and Flor Patisserie are located — the establishment places a focus on serving up dishes that feature prawns as either a main ingredient, or a sub ingredient.

While most would probably either go for the Prawn Noodle Soup or Prawn Noodle Dry which is pretty much their signature items here, it was the Ebi Burger which caught my eye — the mention of a handmade Deep Fried Prawn Patty certainly captured my attention given I am one who absolutely enjoys the Ebi Rice Burger from MOS Burger for the prawn patty. The prawn patty comes all crispy on the exterior, coming coated with a breaded, golden-brown batter — the insides featuring chunky bits of prawns which carried the natural sweetness of the said ingredient which was pretty flavourful and had a good bite. Otherwise, I do feel that the burger is pretty much served on the safe side — comes with condiments such as cheddar cheese, mayo based sauce and cabbage; felt a tad boring especially given the price and how the establishment had set themselves up to be, perhaps needing a more fusion twist for a stronger impact. The accompanying fries were pretty good however; crisp and fluffy, whilst being well-seasoned with salt for flavour.

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From the newly-revamped Clove at Swissotel The Stamford; formerly being a buffet restaurant, the establishment has transformed into a casual diner due to the ongoing COVID-19 pandemic and places a focus of serving up burgers and milkshakes instead.

The Sinfully Swiss consists of elements such as Stanbroke Angus Beef Patty, Crisp Bacon, Cheddar Cheese, Grilled Mushrooms, and Homemade Bourbon BBQ sauce, and with a choice of Brioche Bun, Farm Fresh Kale Sourdough Bun or wrap. Opted for the Kale Sourdough Bun with our order; the sourdough bun was surprisingly light and fluffy — something different from the usually dense and chewy sourdough that requires some effort to chew apart, while the Kale does provide a slight “green” note that one would associate with leafy greens within the bun, though the bun does lack that slight tanginess usually associated with sourdough from the fermentation process. The entire burger felt like a well put-together piece; a classic cheeseburger with a well-executed beef patty — easy to chew and absolutely juicy and savoury without being gamey, all that well matched with the slight cheesiness from the cheddar cheese and the saltish notes of the bacon typical of cured meat, which also helped to add a crisp texture to the burger with the bouncy mushrooms which gave an earthy flavour. Liked how the burger was pretty well-proportioned across the various condiments; a good balance of different texture and flavours without being soaked with the juices of the meat. The fries on the side were crisp and well-seasoned; not particularly greasy and came with dehydrated kale chips for a slight crunch and balance of flavours.

Given the environment and it’s large dining hall, Clove does work out as a great spot for burgers in a slightly posh surrounding (the glass sky roof contributes much to that vibe here) that works out well for both catch-ups and dates alike, though it only opens on Fridays to Sundays likely owing to the footfall in the area. Still, a pretty good spot to consider to dine at especially if around Raffles City.


Visited Choice Cuts Goods + Coffee’s new space within the shophouse located at 446 Joo Chiat Road — the cafe was formerly situated within Katong Point, and is one of my favourite hideouts apart from Brawn & Brains within the same neighbourhood given the underground vibes of their former space.

The revamped space is now brighter and a whole lot more Scandinavian as opposed to that of their former location even despite the use of the very same furniture as they had previously, but I am glad that they are still serving up almost the same selection of food and drinks as before. This was an item that I have had my eyes on for quite a while; something which was also unfortunately sold out during my last visit. Going for the chicken bratwurst option (the beef was already sold out when we arrived), there is simply no regrets for this one. It’s a really simple deal here; toasted bread roll, egg mayo spiked with truffle, and a chicken bratwurst in the middle — nothing too complicated nor hidden; really enjoyed that fluffy and light toasted bread that is slightly crusted which holds are firmly to every bite, while the chicken bratwurst comes with a good snappiness as one chews on the meat. The sausage comes just nicely saltish; all that being well complimented by the truffle egg mayo — a mix that was not too creamy, yet carries a whiff of truffle that helps to ante up the flavour profile of the egg mayo without overwhelming the other elements of the entire dish.

Simple as it is, but very satisfying — the Bjorn’s Truffle Egg Mayo Hot Dawg is much like the other items I had tried from their menu; a dish that is pretty straight-up in the face with the elements that they use without trying to be too fancy nor pretentious. Congratulations to the folks behind Choice Cuts Goods + Coffee on the opening of their new space; definitely coming back for more of the Hot Dawg buns, as well as giving that Cheese Pepperoni Pizza Bagel a try soon!


Checked out The Corner Grill quite a while ago; a new F&B establishment that had recently opened its doors in the Ann Siang neighbourhood, specialising in grilled meats and seafood — there is also an entire section of the menu dedicated to burgers, which are also recommended by the wait staff here.

Some may think ordering a fish burger might be defeating the purpose here, considering that the beef burgers sport beef patties that are ground in-house and hand-formed by the chef himself, but it’s a rather daring and adventurous move for any establishment to serve grilled fish in their burgers considering how delicate that composition sounds. Featuring elements such as Pommery-marinated Patagonian Toothfish, Baby Roma Tomatoes, Lemony Herb Mayo in between Parmesan Buns, patrons can choose to opt for either Fries or Lemon Capers Potatoes which we went for the latter.

This was one burger that really went very well as an entire package — something that is meant to be eaten with all of the elements together instead of its separate components; for one, the Parmesan Bun was fluffy and light, yet providing a texture firm enough with a slight hint of savoury flavour that helps to ante up the slightly simpler notes of the burger. Really enjoyed the grilled fish; chunky, flaky with the moisture of the fish being locked in — nowhere dry or being too mushy, all that whilst carrying a slight earthy note from the mustard that gives the fish flavour. The mayonnaise was nothing too rich; instead, lending a light creaminess with a zippy note that provides the other elements some contrast, while the tomatoes providing a refreshing burst of flavours in between bites. The Lemon Capers Potatoes were also as delicious — smashed potatoes that are as savoury as the tang the lemon and capers provides to take off the heaviness of the starchy elements.

Must say that the burger was very well-designed and thought out; a great balance of flavours and textures for elements that seem like a rather adventurous combination altogether — guess I would have to try the beef burgers the next time when I return here to check out those beef patties!


Checked out the new Skirt and Dirt at Tiong Bahru Hawker Centre — a new stall that serves up pretty hipster burgers along with a small variety of sides; something different as compared to the other stalls located here that pretty much offers various forms of local eats.

Not gonna deny, but the concept of their Cheese Skirt Burger does remind me of Brawn & Brains’ Cheese Crusted Burger Spaghetti with a Slow-Cooked Egg — it pretty much involves the same premise with the feature of a crusted cheese layer that floats around the beef patty; the only difference here at Skirt and Dirt is how this is being served in a burger format while Brawn & Brains’ rendition is a pasta dish. Opting for the ala-carte version, the burger works as a pretty good and slightly fancier version of the usual cheeseburger; apart from the cheese skirt, there isn’t much that is trying to reinvent the wheel — a handmade beef patty that is sufficiently briny and savoury being all juicy and easy-to-chew without any veiny or fatty bits that spoils the consistency of the texture, all accompanied with iceburg lettuce, tomatoes in between two light and fluffy buns with the top bun smothered with a dressing that binds the greens with the rest of the burger together. I liked how the cheese is melted over the top and around the sides; a chewy yet savoury disc that pairs exceptionally well with the bun at the bottom since there is nothing else that really brings the bun to the entire burger, making the whole deal pretty satisfying and surprisingly, not too overwhelming. A pretty good affordable option considering that the burgers costs below $10, and that it also adds to the more hipster choices (i.e. the cafes) to dine at in the neighbourhood.

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Bburger had made its return ever since during the Circuit Breaker period as a delivery/takeaway option, but their menu now has a place in the menu of The Assembly Ground at The Cathay and Cathay Cineleisure — the familiar favourites such as the B Burger, Karate Burger, and Bom Chicka Wow Wow still being listed in the menu after all this while.

Went for the B Supreme — featuring Freshly-rolled Beef Patty, Portobello Mushrooms, Vintage Cheddar, Caramelised Onions, and Truffle Sauce, the B Supreme makes for a very good cheeseburger-esque offering on the menu here. They seem to get it right from the buns to the condiments — the buns all buttered and grilled for a crisp underside, but still remains light and fluffy, while the beef patty is absolutely flavourful without being particularly gamey; liked how the patty gives a good meaty bite without being too crumbly, nor was it tough or chewy. The mix of sautéed portobello mushrooms and caramalised onions were delicious — worked in hand with the other condiments with the mushroom giving a bouncy chew and all earthy, while the soft caramalised onions provided a good sweetness that compliments that stellar beef patty; all that while the truffle sauce adds a creamy touch and just a very slight whiff of truffle aroma that does not overwhelm the entire burger. Curly fries are an option here at no extra costs — absolutely loved how the curly fries here comes all crisp on the exterior and almost free from greasiness; a joy to pop in the mouth in between morsels of the burger.

Must say that I was not quite impressed with B Burger when they first started out as a physical outlet at Cathay Cineleisure a couple of years; possibly ordered the wrong items but quite sold by their comeback as part of the menu at The Assembly Ground. Surely they have lost quite some of the greasy, yet hip American casual fast diner vibes here but this works well as a delicious artisanal cafe rendition anyway with its presentation and environment now — something which I am likely to return to for more when the cravings hit!

Really could not resist having the Shabu Burger again from here after trying it for the first time from a self pick-up during Phase 1; so impressed by their burgers and the Burnt Cheese Cake that this is already the third time I had stepped foot in here by now.

Decided to stick with the Shabu Burger since I was going to share this with someone who is having their virgin experience with Wildfire Chicken & Burgers — and sure it did not disappoint; that pillowy soft Brioche bun that is buttered and grilled with the tender and easy-to-chew USDA Black Angus Karubi marinated with Yakiniku Sauce for a savoury punch and bouncy Shimeiji mushrooms in between for an added texture with caramalised onions for a touch of sweetness. Also liked how the burger buns did not turn soggy, especially considering how juicy the meat is — a very well-designed burger that scored well in both the flavour and textural department.

Will probably move on to try their other burgers during my subsequent visits, but this is certainly a burger I would fall back to if I am looking for a burger to satisfy my cravings! Wildfire Chicken & Burgers still offers delivery and self pick-ups even during Phase 2 through Oddle if you would still prefer satisfying those burger cravings at home.


Have been following The Social Outcast ever since their beginnings in a small Coffeeshop located at Blk 280 Tampines Street 22 — was stoked to find news of them moving to a new location at The Bedok Marketplace which had opened its doors pretty recently, serving a wider variety of burgers and even mains now.

Had my fair share of beef burgers recently and tried one here as well — the wood-fired meats are absolutely to die-for. That being said, the Teriyaki Unagi Outcast Burger is also a pretty wise option for those who have had enough of beef burgers recently (me; ahem) — a simple burger that comprises of Charcoal Grilled Unagi, Teriyaki, Alfalfa in between soft and fluffy, toasted Brioche Buns, I would have never expected how Unagi works so well in a burger. The Unagi comes plump; not too scaly, but it’s the sweet-savoury glazing that takes the cake which provides much of the burger’s flavour profile while the alfalfa provides some texture — the alfalfa also being rather surprising considering how the sauce helped to take away that unpleasant earthiness that alfalfa sprouts carry usually.

All orders come with a standard side of Tempura Fries; think fries with a thicker batter almost akin to that of Long John Silver’s but fried fresh upon order and not too greasy — a welcomed change from the uninspiring fries I had when they first opened their doors at Tampines.

Simple as it sounds, but oh-so-satisfying — grab a friend, and get this alongside another burger that features the wood-fired smoked meats that’s all the rage here; so stoked that their menu has expanded, and would definitely not mind having their burgers again!

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Seems like there are quite a number of burger places which had opened their doors during the Circuit Breaker period — have came across the ones from Dirty Buns on social media multiple times, and being in Phase 2 now means I can finally try them out at Sprout Hub at City Sprouts.

Sharing the same kiosk as Okome, Dirty Buns’ menu is relatively lean with only a beef patty option or a fried chicken option available. The DB Classic (Single) is essentially the single patty variant of a classic cheeseburger; there is also a double patty variant available for those who intend to go big.

Featuring elements such as juicy ground beef, cheddar cheese and their secret Dirty Sauce in between “fresh buns”, these burgers are well sought after especially during the Circuit Breaker phase due to its limited production daily. This offers no surprises — the sort of cheeseburger one would go for if they are looking for a simple, no-frills affair considering it’s simple set-up; I how soft and fluffy the burger buns were, and barely felt overwhelming, while the beef patty is simple yet refined — a handmade patty that provides enough bite, yet with a slightly crushed exterior from the grilling without being too veiny not fatty. The beef patty was also barely gamey — sprinkled with pepper that helps to further elevate the flavours of the patty, whilst being juicy with every single bite and partially drenched in melted cheddar cheese for a slight savouriness. Could not really make up what goes into the Dirty Sauce; though I am guessing it’s probably a mix that involves Dill(?) and Mustard(?); all that with leafy greens for a refreshing crunch.

Whilst available as a set with drinks (choice of Coca-Cola or 100 Plus), ordering the fries and burger ala-carte shaves $1 off the bill (and also provides for stomach space to go for the specialty coffee from PyRoast just beside). Fast-food lovers may lament on how the fries here lack the seasoning of salt, but the skin-on fries kind of reminds me of the Fairy Fries served at now-defunct Hambaobao — simple, and full of potato and pretty clean-tasting overall — quite enjoyable as a healthier, and more artisan type of fry.

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Up, down and everywhere around for food.

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