Sailors and European back in the day ate the ‘Hamburg’ steak made with salted beef between buns. Immigrants to America then ate this salted meat patty with chopped onions held between two slices of bread. Now we have many variations of the burger. Top grade beef like Angus Tenderloin and even Wagyu are found in burgers today. There are also some imaginative chefs who are placing local favourites like soft shelled crabs and salted egg yolk chicken between the patties these days.
HamBurgers
Skirt & Dirt
30 Seng Poh Road #02-66 Tiong Bahru Mkt & Food Ctr (Map) Tues – Sun: 11.30am – 8pm
Mon
Two youngish chefs, Fabian and Dale used to helm kitchens with the Mount Faber group but left and set up a hawker stall here. Their clear signature is this Cheese Skirt Beef burger – a regular beefy burger with a humble patty, but dressed up underneath with an oversized sombrero looking piece of crispy cheese skirt. You will forget the beef patty, tomato, lettuce and mayo when you chomp in. The roasty and crispy at the edge cheese skirt takes over and sends this to another dimension. The chefs “youtubed” the recipe , tried it at their previous restaurant, received enough likes and now offer it here. They also have a Big Bad Wolf Pork and a Cheesy Chicken Katsu alongside stuff like Fish Crisp and Tropical Salsa burger. Another popular item is the S&D burger- a classic beef patty with American cheese, pickles, lemon slaw and their signatu re sauce (for those who ain’t into fancy schmancy burgers). Prices are very reasonable and if you order the set meal, it comes with a choice (2) of soup of the day, salad and cajun fries.
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