Bloody Beautiful Burgers

Bloody Beautiful Burgers

The person who invented the burger probably didn't foresee just how far burgers have evolved since it was created (probably by accident). If he/she did, they would probably have wept tears of joy over some of these breathtaking burgers.
Russell Leong
Russell Leong

@burgerandlobstersg is, unsurprisingly, a posh(ish) restaurant that specialises in burgers and, you guessed it, lobsters. What is surprising, however, is that they deliver on @grabfoodsg these days. I’ve kept an eye on them since they opened and there was no way I was gonna pass on this golden opportunity.⠀

I thought the B&L Beast Burger would cost a kidney or something due to it being the most expensive burger on the menu, but it was a tolerable $21.40 before delivery charges. A thick, juicy Nebraskan beef patty and two fresh lobster claws get a beautiful blanket of melted Brie cheese before being enveloped by two halves of a brilliant brioche bun.⠀

The verdict? Mm-hmm! This is a tasty burger. While it’s not a revolutionary burger that’s a must try before you die, it’s still a stellar burger. While the mildly briny & sweet lobster claws get overpowered by the bold burger flavours, they’re still excellent with their mild flavours. Best enjoyed separately, that’s for sure. As for the beef itself, it was sensationally seasoned, joyously juicy and superbly satisfying to devour.

While this burger ain’t that much of a beast, it’s still a beauty.

@meatsmith_sg are meat maestros, but their burgers are definitely over performing and overshadowing the other mains. Besides their stellar world beater of a double cheeseburger, their beautiful beef marmalade cheeseburger is priced at a very modest $20++.⠀

One of same brisket patties that goes into the standard issue double cheeseburger is present. The replacement for the other patty is an obscenely concentrated beef marmalade. Don’t expect subtlety or balance here, this burger is an all out assault on your tastebuds.⠀

The beef marmalade is composed of pulled beef and onions, caramelised in a redolent reduction that is equally sweet and salty. It’s very nearly an overload for the tongue, and the richness is cranked up to eleven. And finally that majestic marmalade is panfried before it gets loaded on top of one of Meatsmith’s perfect patties. The pickles, while sharp and zesty, aren’t quite enough to cut through the maelstrom of meaty marvellousness.

And that, folks, is how you get the perfect burger that’s been engineered for pleasure. Y’all best remember this about all of Meatsmith’s burgers: THEY DON’T MISS

So, you’re out here on the yuuugest weekend bender before the month long lockdown kicks in. Before you get in too deep, remember to fuel yourself up with palatable pub grub, such as @tacomantra Double Cheeseburger ($24++). Available exclusively at @freehousesg.⠀

Twenty four plus plus for a stunningly stacked double patty cheeseburger ain’t bad. Two thicc, flavoursome juicy beef patties are blanketed in a very comfy layer of melted cheese and topped with bacon onion jam. The dill pickle mayo applied on the bun adds a fair bit of sourness & acidity to the meaty, fabulously flavoured burger and makes it one of the most complete burgers in the world.⠀

Yeah alright, the burger is kinda basic. But it’s a brilliantly basic burger that can easily hold its own against much of the competition.

Mucho grassy ass to @tacomantra for generously hosting us, and to @burpple for fixin’ this up!

I promised a review yesterday, so here’s the verdict of the burger comparison that was inevitable, just like Thanos. Five Guys (the burger joint, not the meme) have the bigger, beefier & greasier burgers that’ll satisfy the big boys. In the opposite corner, @shakeshacksg has the less guilt inducing but no less delicious burger. Both are respectably sized burgers that’ll stuff you right up, so no worries about leaving unfulfilled. Unlike me every time I stumble out of a bar.⠀

As for the Shack Stack™ itself, a slim beef patty is the beefy bed upon which the deep fried, two cheese stuffed portobello mushroom lies. Enveloped by two halves of the Shack’s fluffy and stupendously soft proprietary potato buns, the Stack is stacked and is quite a girthy mouthful. Primarily due to the portobello, of course.⠀

Don’t get it twisted, the beef patty isn’t miserly, it’s just thinner than most decent burger joints would do ‘em. It’s still superbly seasoned, it’s just less satisfying due to the lesser amount of meat. That’s where the deep fried mushroom comes in. Said mushroom is thick and commendably chewy, more than enough to make up for the lack of meaty satisfaction.⠀

The cheddar & Muenster cheese stuffed within is satisfyingly salty & gooey enough to give you a decent #cheesepull insta pic, but don’t expect anything ludicrous. Instead, it does its job of flavouring the portobello and adding cheesy richness to the burger remarkably well.⠀

As for the buns, as @haveadumpling mentioned long ago, the buns aren’t fully separated as they’re still conjoined at the back (see pic 2). This forms a burger pocket, and it’s pure genius. All the juices & cheese flow to the back as you work your way down the Stack, and that last bit of bun is fabulously flavoursome.⠀

Stack em up, and I’ll knock ‘em down. Absolute burger brilliance, I tell ya. Oh and those Shack fries? Easy shoo in for best chunky crinkle cut fries I’ve ever had, believe me.


So I heard through the grapevine that Meatsmith is basically operating as a charity on Tuesdays, sending out their double cheeseburgers for a grand total of $10++. Or as @indulgentism put it: they’re open for robbery.⠀

Now, the burger may be discounted, but ain’t nothin’ about this brilliant beauty of a burger is cheap. The patties are made from a novel blend that surprised even me. Half the patty is raw ground wagyu brisket, and its other half is...y’all ready for this revelation? It’s ground up wagyu brisket that’s been smoked using Jarrah wood, which is this morning’s wood (ehehehehe giggity giggity goooo).⠀

Yep, that’s right, Meatsmith’s vaunted Cheeseburger is essentially a brisket burger. Normally a burger patty is made out of a blend of chuck, brisket and sirloin for a profoundly pleasurable patty, and an extra touch of tallow if the chef is extra fancy. However, the Meatsmith Cheeseburger is one of the most strikingly sumptuous burgers I’ve ever had. The unmistakable woody smokiness of the smoked brisket half definitely comes through with every bite.

The patty itself is a case study in how to season a burger patty to stellar sapidity. Perfectly salted & unforgettably umami, the juicy patty will make your dinner #litaf and will easily dominate your dreams for weeks after. The humble American cheese slices on each patty, as well as the perfect potato buns that are tastefully toasted, ensure that the Cheeseburger is firmly entrenched in the God tier of burgers.⠀

Yeah, I know, the virus is still out there, but it’s more than worth it to risk it for the brisket. Yep, I’m a burgler, and I have no ragrets.

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Is the One Night In Bangkok ($20 for a single impossible patty, $26 for double pleasure) named as such because it isn’t what it seems like on the outside? We’ll never know.⠀

What we do know, however, is that it is the most delicious of the ménage a trois that is @thegoodburgersg menu. An ordinary Impossible patty is jazzed up into savoury superstardom thanks to a secret Thai inspired sauce that includes lemongrass and what I swear is fish sauce, even though the owners say it ain’t so. It’s slightly but surely spicy, utterly unctuous & unforgettably umami, and it makes for a bangin’ burger.⠀

I do wish, however, that there was a lot more of that scintillating sauce on the burger. That’s right, there was an annoying lack of tantalising Thai titillation in the burger.

That aside, at $20 nett, One Night In Bangkok is a decent value faux-meat burger that’s relatively easy to justify to your wallet.

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Wolf Burgers has been around for years at pasarbella, and it’s been pretty reliable down through the years. A pair of thicc, xtra joocy medium rare patties dressed with sliced cheese & caramelised onions engulfed between a pair of bouncy brown buns should be the most complete meal a man can get.

Well, there was one thing missing this time unfortunately.


Also $6 cheese fries ain’t really worth it. It’s good, but not worth six bucks.


So, Five Guys have finally opened up a flagship restaurant in Singapore. No, I’m not talking about THAT wildly famous meme a lot more dudes know about than they let on. I’m talking about that burger joint from MURICA that everyone can’t shut up about.⠀

$17 nett sounds disgustingly expensive for a bacon cheeseburger, but you gotta keep in mind that the burgers that aren’t prefixed by a ‘little’ are double patty burgers. Plus, you get unlimited toppings like grilled onions, grilled mushrooms and jalapeños.⠀

The patties themselves were felicitously juicy despite being cooked to a non-negotiable medium well, and they were sufficiently seasoned. Of course, when I chose to back ‘em up with breathtaking bacon & gloriously grilled onions & mushrooms, it just gets a whole lot better.⠀

The closest comparison I can think of to describe a Five Guys burger is Carl’s Jr. when they initially opened up in Singapore. That was way before their standards went into an uncontrollable freefall, just like my life (ha ha ha no I’m not crying you are). The burgers are satisfyingly stellar without being overbearingly rich, and they’re juicy while keeping the grease well controlled.⠀

$17 for a double patty cheeseburger is a once in a while splurge that you can convince yourself to close an eye to, but the waiting time is a massive turn off. Yeah, your burger comes in like fifteen to twenty minutes, but you gotta wait half an hour or more before that just to put your order down. ⠀

The verdict? The double patty bacon cheeseburger is arguably worth seventeen bucks, but wise is the (wo)man who waits till everyone’s pissed off to some other new & flash place before putting out for Five Guys.


So, what do you do when you’re bored of eating 排骨王 with rice? Well, at Keng Eng Kee’s Wok In Burger, you ditch the rice and stuff that marvellous meat between a pair of soft, brown buns.

Keng Eng Kee’s pork ribs already have a royal reputation for being tremendously tender, fabulously flavourful and majestically moist, so the meat in the buns is already marvellous. Adding a dollop of sharp coleslaw into the burger was an inspired move, and added a fresh zest & crunch to a burger that was saturated with sweet & savoury notes.

At $9.80 nett, it’s a little expensive for a hawker burger, but the sterling sumptuousness and unquestionable quality of the burger certainly aids in alleviating the pinch.


I’m a bit of a softie for soft shell crab, so I just had to order Refuel II’s soft shell crab burger ($13.50 nett). I’m gonna be honest with ya, it’s nothing special, nor is it memorably magnificent. It was decent. Yeah, it was decent.

The soft shell crab was nicely fried and didn’t carry around too much excess oil, and it was rather meaty, which was certainly a nice surprise. However, what really made this burger great was the wasabi mayonnaise. The dollop of wasabi mayo on it was a serious, no bullcrab and absolutely kickass mayo mix. It had a very feisty kick of wasabi, mixed with the creamy addictiveness of mayonnaise. The only problem I had with it was the notable lack of it on the burger. MORE!


These days, all the discerning craft beer pubs dish out a plethora of palate pleasing food to accompany their booze bonanza, and Orh Gao Taproom does it exceptionally well, or at least with this here pulled pork burger ($17 before 10% service charge).

Built out of a pair of soft, tanned buns that you just wanna bury your face into and eat, a good amount of slightly sweet, slightly sharp purple ‘slaw, and a whole load of pulled pork that’s been smoked for six hours, this burger is a thing of beauty.

I was highly concerned that the soft buns wouldn’t be able to hold up against the mountain of saucy pulled pork, but apparently my concern was misplaced as those buns did get a little soggy but were never under threat of disintegrating.

The pulled pork was majestically moist and stupendously savoury, and that six hour smoking definitely paid off handsomely. The barbecue sauce the pork was tossed in was all the right amounts of sweet, salty and sour, but it did get overbearing towards the final third of the burger. The purple slaw along with my pint of beer on the side swooped into action, the beer washing down the burger while the slaw provided a refreshing crunchiness to the otherwise soft burger.

Boozy beers & brilliant burgers are all that’s needed for a bulking bro, trust me. And Orh Gao certainly do both very, very excellently.


Oh. Mah. Gawd. Becky. Look at that burger. It’s so big, it looks like one of those fat guy’s burgers. And yes, I am indescribably delighted to be guts deep in this beauty of a burger. Simply (and sorta underwhelmingly) titled as the ‘Southern Fried Chicken Burger’ ($20++), this brilliant burger is a front runner for ‘best damn burger in Singapore’.

What I assume to be a whole, jumbo sized thigh fillet from and extra thick chicken is jammed between a pair of fluffy, bouncy buns and generously lubricated by a judicious application of liquid cheese and decorated by a leaf of lettuce and a slice of tomato. The batter that the chicken is cocooned in is light and charmingly crispy, and the chicken is slightly spicy, but seasoned to savory satisfaction and is outstandingly juicy.

This is a tasty burger, and it’s one hell of a messy one too. Take this hot meat between your lips, and soon that warm cheese is gonna squirt everywhere as you futilely fight to maintain a modicum or modesty. Make sure you’ve got an army of napkins on deck, cause this bad boy is going to rock your world and leave a massive mess.

The sides are a little unconventional, as cornbread isn’t really a burger’s best buddy, and the purple slaw would be what you’d expect to see on the burger itself. Instead, you’d expect to see both elements as the supporting squad to a amply sized rack of ribs, or some fabulous fried chicken. However, they work wonders here. The cornbread was pleasantly sweet without overdoing it, and was temptingly moist. The slaw was also sweet without going overboard, but with that all important edge of acidity to take some of the richness off the burger.

The only complaint I had was that there wasn’t nearly enough slaw to go round, as the pleasurable palate profile and the addictive crunchiness of the coleslaw made it a ride you never wanted to end.

Pair it up with a pint of beer from the tap ($9.90 all day, son), or two glasses of crisp Chardonnay for $16 if you’re feelin’ fancy. That’s Gucci Gang right there, right in the G spot.


Alcohol may not be good for my body, but my body is good for alcohol.

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