What was your virgin meal post Circuit Breaker? Phase 2 coincided with our #fridate and i was craving for a good fresh burger and that led us across the island to Burger Labo, by Ken Loon of Naked Finn. The burger lab has been experimenting on burgers to produce one of the best burgers i've eaten, the Basic Burger, which is not at all basic #humblebrag LOL
The Basic Burger (120g single/ 240g double, $18/$25) has gone through so many iterations from 2015 and the current version features a patty made with a blend of Black Angus beef & Toriyama Umami Wagyu A4 patty, grilled on cast iron griddle. Damn this is one juicy beast. Go for the double btw, you wouldn't regret it. The condiments all contributed to the perfect bite- crunchy pickled and also jammy caramelised onions, sharp American cheese, house-made bone marrow ‘butter’ and house-made shio kombu mayo-based sauce. Holding it all together is a glistening glossy brioche bun that made the angels sing. The buns are from Brera Bakery, a favorite of mine.
Wash it down with an alcoholic milkshake. Boy that chocolate bourbon one was wicked!
Now sadly, the Chicken Burger (150g, $20) was sold out by the time by the first seating. SOBS. The recipe is by Julien Royer of Odette and showcases a GG French Poulet boneless leg marinated in yoghurt & spices, grilled on cast iron griddle. I'd probably have to go back for this, and another Basic Burger again.
We went with the Buta roll (150g, $23), which was a far cry from the basic burger. The slices of grilled pork belly, pork collar and baked bacon were a tad drier and did not sufficiently wet the roll, making it on the whole a less pleasant experience. We had more bun than we had filling which was sad. Well at least shoestring truffle fries topped with grated Parmesan cheese were great. Boy do i miss freshly fried fries!
And man i really wanted to try the Blue cod fillet Burger too. They got me mayo and smashed avo.
Need to go back again.
Block 41 Malan Road, Gillman Barracks Singapore 109454
Phone: 6694 0940 (call after 4pm)
Tuesday - Saturday : 6 pm - 10:30 pm (last order at 9:30 pm)