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41 Malan Road
Gillman Barracks
Singapore 109454

(open in Google Maps)

Saturday:
12:00pm - 03:00pm
06:00pm - 10:30pm

Sunday:
Closed

Monday:
Closed

Tuesday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Wednesday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Thursday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Friday:
12:00pm - 03:00pm
06:00pm - 10:30pm

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Reviews

From the Burpple community

Launched less than a week ago at @nakedfinn, the Blue Cod Fish Burger ($17) is what you could call an “atas” (premium) version of the Filet-o-fish by you-know-who. I feel it is the sauce that brings everything together to make this burger so craveable. Think of it as a gregarious social butterfly, lubricating the conversation between the crunchy, thick slab of blue cod and the soft brioche buns (from @bakerybrera of course). Composed of shio kombu, white wine vinegar for acidity and some pickled chillies for a quiet heat, the sauce also incorporates avocado for a lascivious va-va-voom voluptuousness.
You can reel a couple of these golden beauties to enjoy by tapping on the link in @nakedfinn’s bio on Instagram.
Islandwide delivery is available but if you have a car, why not swing by to pick up and experience their contactless drive-thru service?

1 Like

BurgerLabo-ing in the time of COVID19 means getting my order of their “Basic Burger” ($18) to takeaway. Fortunately, the fully-assembled creation travels really well. In between the fluffy customised buns by @bakerybrera is 120gms of juicy and beautifully-charred premium beef patty topped with melted cheese, housemade shio kombu mayo, fresh tomato and lettuce. I must confess I couldn’t quite wait till I reached home to scoff mine 😂 But my family members assured me their respective BB burgers to be most enjoyable when they ate it.

I also found out that as of today, the Naked Finn team has made takeaway even more convenient with a drive-thru service.

NEW Bento Sets as well as a list of Ready-To-Cook frozen items have also been added to this menu. The latter includes marinated chicken leg (recipe by Chef Julien Royer of Three MICHELIN Starred Odette restaurant) and grilled organic cauliflower soup.

All of these can all be picked up without leaving your car but do remember to still wear a mask when you leave your home. For the full menu, please visit: www.nakedfinn.com

To place an order, call 6694 0807 or 8828 1478 from 11 am to 8 pm any day of the week.

3 Likes

When we learnt of the recent developments made to the now-famous Basic Burger (yes, besides BurgerLabo, you can get it here too), it was impossible to not order one.
Besides the switch to customised buns from @bakerybrera which means being able to resize the patty to 120gms and lowering the price to $18++, the sauce is the latest component to be tweaked. It now features a calamansi kosho mayo which really enhances the beefiness and overall deliciousness of the burger.
My friend Angeline and I were very impressed and enjoyed every bite of it.

2 Likes

Naked Finn’s take on the Otah has the gonads and mantle of farmed local scallops buried within the rempah paste. The shallow dish means the Otah is flattish in form and dryer than moist. It is aromatic and quite spicy though so a little goes a long way. Good for sharing if you enjoy bold flavours.

1 Like

I celebrated my friend Angeline’s birthday belatedly at the @nakedfinn yesterday. We had a lovely time catching up and feasting on delectable treasures from the sea prepared and presented in the restaurant’s simple-in-appearance but mindfully-developed style.
What draws me here is their curation of seafood, and the emphasis on its provenance. For eg. the Blue Cod featured in their Teochew-style #FishSoup ($35++) is a specie from New Zealand that cannot survive in polluted waters. So there is no doubting the quality of the line-caught ones used here. Angeline and I loved the rich soup, an opaque liquid that takes 5 hours to brew, in which 35gms of the fish came in, along with deep-fried yam, tofu, Chinese cabbage and baby tomatoes. We also scooped the rice served on the side into the soup to enjoy as a comforting porridge.

1 Like

Chef Marcus (@markerpenn) who’s involved in R&D at the restaurant, kindly brought us spoons piled with cubes of Buri that had been aged for 11 days and tossed in a light dressing that includes calamansi. Bossman Ken Loon told us it‘s inspired by the raw fish that use to be available at local hawker stalls selling congee. We were wow-ed by the deliciousness and perfect balance of fattiness and acidity of this.

3 Likes
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