This could be the year Singaporeans pay attention to burgers once again. There is that Shake Shack effect, plus Five Guys is rumoured to come to Singapore.

For a long time, our experience with burgers have been most limited to fast-food chains, but gourmet burgers (even at a more expensive price tag) are gaining traction.

BurgerLabo may have just opened at the right time.

The concept is by the team behind The Naked Finn, with the space previously occupied by Nekkid.

The Basic Burger ($23), affectionately known as “BB” has actually been through several years of experimentation till its present incarnation.

The 170g patty is not just any ordinary one, made from a blend of grass-fed Black Angus beef neck, Aomori Gyu ribeye, Toriyama Umami Wagyu A4 tenderloin, and Sendai Wagyu A5 brisket.

To achieve the ‘perfect’ balance and flavours.

The patty is further topped with grilled organic tomato, green ice lettuce, two slices of American cheese, house-made bone marrow ‘butter’ and sauce.

One thing to note: the patties are cooked to medium/medium in consideration of food safety standards. I could imagine a good proportion of diners preferring a more pinkish inside.

It was a patty I couldn’t really fault – moist, juicy, sumptuous beef flavours coming together.

I would have personally preferred a double-patty, but in consideration of the price, I decided to be more prudent.

This is a good burger, but is this a great-great burger? I thought that the bun itself lacked of that special something – may it be softness or taste, that enhanced this to another level.

The other burger I was looking forward to was the Chicken Burger ($20), because it was a recipe by Chef Julien Royer.

He is not only a 2-Michelin star chef; Odette has just been crowed Number 1 of Asia’s 50 Best Restaurants 2019.

The Chicken Burger contains 160g char-grilled GG French Poulet boneless leg marinated in yoghurt and spices.

No ordinary chicken burger.

The yogurt and spices didn’t overpower the rest of the ingredients. And the best part was surprisingly a ‘simple’ fried egg which was quite perfectly cooked, complete with runny orange yolk.

If you are looking for a vegetarian burger, the Almost Burger ($20) is made with a blend of Impossible™ meat and Omnipork.

I took a while to decide if I wanted the House-made Naked Chendol ($13) due to the price tag, considering I could always get a chendol at a food centre at a fraction of that price.

Decide to indulge, and was treated to a satisfying treat of gooey strong gula melaka and fragrant green jelly. This is a pricey but very good Chendol.

41 Malan Road, Singapore 109454
Tel: +6694 0940
Opening Hours: 5pm – 11pm (Tues – Thurs), 5pm – 2am (Fri – Sat), Closed Sun, Mon

Other Related Entries
Shake Shack Singapore (Jewel Changi Airport)
Burger & Lobster Singapore (JEWEL Changi Airport)
Three Buns Quayside (Robertson Quay)
Hans Im Glück (Orchard Road)
Relish (Cecil Street)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.


  1. Agree on the patty and bun. At that price, would have expected a better bun. When I was there, My patty was cooked too much and was dry, unfortunately.

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