Potato Head Singapore

2738 Wishlisted
Our first international outpost, Potato Head Singapore is housed across four floors of a restored Art Deco building on Chinatown’s picturesque Keong Saik road. Inside there’s a branch of Jakarta’s Three Buns burger shop, a rooftop to relax on as well as a laid back cocktail bar and audiophile listening room.

36 Keong Saik Road
Singapore 089143

(open in Google Maps)


11:00am - 11:30pm

11:00am - 11:30pm

11:00am - 11:30pm

11:00am - 11:30pm

11:00am - 11:30pm

11:00am - 11:30pm

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From the Burpple community

Remember to try the Naughty Fries when coming over to Potato Head! It’s the ultimate level of fried wedges can be. Potato got crunchy skin with some soft and tender inside, topped with spiced bérnaise, hot beef chilli, oro del masi parmesan,sesame seeds, and of course the bawang goreng. Comfort fusion Indonesian food with Bali-vibe!

For those who prefer a less messy or soggy fries, opt-for separate sauces, just like what I did.

If you are not aware, TiNDLE is a chicken alternative made from plants and over at Three Buns by Potato Head, the TBB&B menu consists of a TiNDLE Me Crazy ($18) burger that takes inspiration from the Jamaican jerk chicken and an excellent booze pairing of the Triple Threat ($18).

The TiNDLE Me Crazy comes with a jerk charred TiNDLE patty that is slathered with a smoky mayonnaise and paired with roasted salsa, slawc, scallions and picked chilli, all sandwiched between a toasted rice flour bun. For spice heads, this burger is right up your alley as it totally brings the heat with every bite and you can wash it all down with the Triple Threat cocktail made from a dark rum base with vanilla stout and lime juice. The nice citrusy tanginess from the cocktail balances the spiciness from the burger perfectly.
✨ Three Buns
📍 36 Keong Saik Road, Singapore 089143
🌐 https://potatohead.oddle.me/en_SG/
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Yep, they’re both plant-based options. But they taste amazing! I really looooove The Roots (this was my first time trying) but it was so flavourful and to me, it even had notes of curry. The vegan patties were made of zucchini and pumpkin respectively, I think. But I’m not sure but it’s still reeeally good. The sauce they use ties everything together perfectly and adds that DEEELICIOUS broadcast message to me haha. Do note that it falls apart easily though! Comparing this to the drier VeganBurg burgers, I would say that The Roots is much wetter, which is not a bad thing, and also more flavourful and less health food-tasting. Definitely recommend getting this.

I’m picky about my salads but I enjoyed Beets by Dre! It would be a good introduction to salads, I feel. Beets by Dre had feta cheese in it, which really amped up the flavour of the salad. I think they used rocket, butternut squash (which looked like a crunchier pumpkin), beets and lettuce? Gotta check the menu to know what are really included. I loved the dressing - it’s probably balsamic vinegar - it complemented the sweetness of the vegetables and cheese by enhancing the flavour profile! Would get this again, and you should too if you don’t hate salads. Tastes and sounds basic though, salad lovers.

And yes, water is complimentary. ;)

The chicken dinner was deep-fried morsels with BBQ sauce, scallion, pickled chilli and sesame. Nice but nothing special. The fancy fries are said to be "double cooked" and seasoned with "crushed herb kosher salt", but it's just fries lah.

With miso bearnaise sauce, smoked chicken sausage, floss, chives, scallions, pickled chilli. It's the first time I've seen fries cut like that. It's shaped like something between fries, wedges and chips. Given the garnish, it's a flavour attack. You can't not love miso bearnaise. But the sausage is dumb lol.

Food at Potato Head is courtesy of Three Buns the burger joint. This uses Tasmanian vintage beef, roasted portobello, smoked Applewood cheddar, truffle aioli, garlic miso butter, double ketchup, toasted demi brioche bun. I skipped their popular Smokin' B-boy as this comprises ingredients I love. Everything came together well. The Applewood was melted while they used a whole portobello, providing a good complement to my medium-rare beef. The burger can be bigger, but it's not a deal-breaker.