Editors’ Picks: The Best Burgers in Singapore
- Three BunsThree Buns
- Five GuysFive Guys
- Burger & LobsterBurger & Lobster
- PS. CafePS. Cafe
- Wolf BurgersWolf Burgers
- Hans Im GlückHans Im Glück
- Omakase BurgerOmakase Burger
- Black Tap Craft Burger & BeerBlack Tap Craft Burger & Beer
- Wildfire BurgersWildfire Burgers
- Third & Sixth BistrobarThird & Sixth Bistrobar
The Tatler team shares some of our favourite joints in Singapore when in need of a quick burger fix
This story was first published on May 28, 2020, and updated on September 9, 2021.
For many of us, food has often posed as a source of great comfort. And it's a big part of the Singaporean culture, too. In these unprecedented times, a delicious bite serves as an almost certain way to lift your spirits and brighten your day.
Around the world, we see myriad ways of how food has comforted those in isolation and helped bring communities together in imaginative ways. Take René Redzepi, Danish-chef and co-owner of two-Michelin star restaurant Noma, who recently converted his fine-dining restaurant into a cheeseburger joint. The establishment, which was once notoriously hard to reserve and had a months-long waiting list, has now scrapped its queues and made its newly reinvented two-item burger menu accessible to locals, in an effort to boost social life in Copenhagen since the city's coronavirus lockdown.
As we continue to practise social distancing in Singapore, the Tatler team has produced a list of our favourite burgers in the city that would provide a tinge of comfort as we tide through the weeks to come.
I’m always up for a good burger—and good, halal-certified, gourmet ones are hard to find. (To be fair, I’ve not been super diligent about finding the best ones.) But since Fatburger, the fast-casual Hollywood favourite that hip-hop stars have waxed lyrical over, came to town, I’ve not (yet) looked at another. That first bite of the signature Fatburger went straight to my heart (tugged at my heartstrings and sent me to food heaven). The single beef patty (80 per cent lean meat and 20 per cent fat) is juicy and not dry thanks to the fact that it is freshly prepared and never frozen, and held its own in the flavour department despite the works—lettuce, tomato, mayo, mustard, relish, onions and pickles—between two soft brioche buns.
For those who are meat-hungry, go for the Double (XXL), Triple (XXXL) or Quad (XXXXL) stacks, but for me, the Original single is enough to satiate my burger fix. I like to add on the beef bacon—the slightly thicker cut used here, rather than the crispy version at other joints, has grown on me—and crispy onion rings for added texture. And of course, I “make it fat” (Fatburger speak for make it a meal) with fat fries and milkshake—because at Fatburger, you have to go big, or go home! Click here to order.
—Hashirin Nurin Hashimi, sub-editor
Some may think that an overload of ingredients can ruin the taste of a good burger. But what if it means pairing your usual gooey cheese and jalapeno pickles with unconventional garnishes like freshly made bawang goreng and watermelon relish on top of a 100 per cent grass-fed beef patty? Consider me sold. The first burger I tried at Three Buns was the Bun DMC, and I couldn't stop thinking about it for days. Chomping on it created quite a mess but I wasn't mad about it at all. It was all thanks to the generous amount of house-made sauces that drenched the juicy meat patty—but believe me when I say it was absolutely worth it.
And have I mentioned the soft, pillowy brioche buns used in their burgers? They’re baked daily at the restaurant so you never have to worry about sinking your teeth into stale, limp pieces of bread. So give your tastebuds a treat and order yourself one of their burgers, and if you can, add a milkshake on the side—the Madagascan Vanilla is my favourite because you can never go wrong with good ol' vanilla. Click here to order.
—Andrea Saadan, assistant digital editor
Burgers are my ultimate comfort food. If I feel like indulging, I order my usual cheeseburger from Five Guys. What makes this so delicious are the two stacks of flavour-packed patties, made with 100 per cent grass-fed beef that's cooked well-done and draped with gooey cheddar cheese. The burger is designed to be customised and I always crown my order with fresh lettuce, grilled onions, grilled mushrooms, and, for an acerbic touch, pickles. Everything comes together with mustard sauce.
The all-time favourite milkshakes here are worth trying, too. Go for The Elvis, a surprisingly delicious concoction of banana, salted caramel and, yes, bacon bits. Skip the whipped cream—it's already sweet enough as it is. Click here to order.
—Dudi Aureus, digital dining editor
As a vegetarian, what I like about VeganBurg is that they have an extensive menu featuring an assortment of plant-based patties—a refreshing change from the much-hyped Impossible Meat, which it also offers. There are also vegan add-ons like egg, cheese, as well as bacon, which I’ve heard tastes almost like the real deal.
My must-have would be the Char-Grilled Satay Burger, which oozes with local flavour—sweet satay sauce dripped on a grilled plant-protein patty with fresh romaine lettuce, cucumbers, pineapple and onions for that juicy kick. Those who are conscious about their carbs can also swap the bun for a lettuce wrap. Click here to order.
—Chloe Pek, senior writer
Burger & Lobster
When Burger & Lobster first opened its flagship restaurant at Jewel Changi Airport, it was the talk of the town as lobster fans could finally get a taste of the famed London-based establishment. And while their fresh crustacean offerings indeed live up to the hype, so do their delectable burgers that'll keep you coming back for more—because I sure did. My favourite is The Mayfair. Loaded with a 170g Nebraskan beef patty, house-made pickles, crisp lettuce, tomatoes and a douse of the restaurant's secret burger sauce, this simple yet delicious stack never fails to satiate my burger craving on any given day.
It's only right to try some of the restaurant's lobster dishes during your visit, so the B&L Beast Burger provides the best of both worlds. Not only is it served with a Nebraskan beef patty sandwiched between their signature brioche buns, it is also lined with a truffle mayo spread and mounted with succulent chunks of lobster meat. Click here to order.
—Amelia Yeo, senior writer
My first encounter with Impossible Meat was the Impossible Burger at PS. Cafe, and what a pleasant surprise that was. My initial expectations were low—especially since the restaurant's signature wagyu beef burger has been my go-to—just how good can a plant-based patty be? But my doubts were proven wrong as the first bite exceeded all expectations. The patty, which tastes similar to red meat, was cooked to a perfect medium-rare. It was also slightly charred and topped with wilted spinach, sautéed mushrooms, crispy onions, tomato and vintage cheddar, making the experience even more savoury.
Since no burger meal is complete without a side of (generously salted) chips, it is served with the restaurant's popular shoestring fries, which can be switched up for its truffle variant as well. Click here to order.
—Amelia Yeo, writer
The name says it all—MeatSmith is definitely a carnivore’s heaven with steaks, ribs, sausages and more on offer. Truthfully, I’m not a big red meat eater but when the craving strikes, I choose a place that takes it meat seriously. And with chef Dave Pynt of Burnt Ends as co-owner, I know MeatSmith more than delivers.
Any burger here would be worth the calories but start with the signature MS Cheeseburger, which has mouthwatering double beef brisket patties, slices of cheddar cheese, pickles that add an acid kick, all hugged by the sturdy house-made buns. Make sure you’re hungry or bring companions because the servings are very generous (they also have a kid’s menu so you can make it a family affair). In fact, I can only finish about two-thirds of this enormous burger, much to the delight of my meat-loving husband who gets to enjoy the rest.
I have yet to try their sandwiches but apparently the fried chicken sandwich is a cult favourite, so that is next on my list. Don’t discount their desserts—the S’mores Tart has just the right sweetness to end a savoury meal. Click here to order.
— Kissa Castañeda, editorial director, homes & travel
Wolf Burgers is my go-to joint for delicious gourmet burgers at reasonable prices. While there are so many enticing options on the menu, I always go for the original Wolf Burger. It may look deceptively simple, however, it’s anything but. The secret lies in the patty, made with different cuts of premium beef grilled to juicy perfection. It also comes with a generous layer of gooey cheddar cheese and a secret sauce that adds an umami finish. I recommend ordering it with crispy fries and a luscious smoothie (which comes in mango and vanilla, Oreo, and berrie brulee flavours) for a truly indulgent meal. Click here to order.
—Dudi Aureus, digital dining editor
Hans Im Glück
I can be quite picky when it comes to burgers so when I find one I like, it’s a big deal to me. One of my absolute favourite burger joints would have to be Hans Im Glück. This German burger spot is fantastic mostly because of how customisable their food is. You can choose between chicken, beef, vegetarian and vegan burgers. You can also pick what type of bread you want for your bun or if you don’t want a bun at all.
My personal favourite here would have to be their Grünes Gold burger which features a juicy beef filling, spicy red onions, sharp aged cheddar cheese generously sprinkled on top of that and heartily topped off with smooth avocado cream. I love getting mine with a sourdough bun and their crunchy pepper crust which is available for all their beef burgers because if you’re going to have a burger, you should really just go all out. And of course, what’s a burger without fries? Add on their signature thick-cut fries or sweet potato fries which is served with a cool and sour cream-scallion sauce for that something extra. Click here to order.
—Camillia Deborah Dass, writer
Ever since its opening at The Grandstand, Omakase Burger has been one of my go-tos for a hearty, delicious burger. There’s just something about the beef patty—so juicy, so meaty—that just can’t be found anywhere else in Singapore. My personal recommendation is the Applewood Smoked Bacon Cheeseburger for its smoky flavour and the TDF bacon slices. The only thing I wish they would do is to make their burgers bigger for fans like me (seriously it’s gone in four bites!).
—Pakkee Tan, digital & fashion director
Black Tap Craft Burger & Beer
I am often cynical about places dubbed as restaurants that serve the "best burgers in town" so it was natural that I was resistant when a friend brought me to try Black Tap Craft Burgers & Beers. On my first visit at a burger joint, I normally go for classic options like Black Tap’s The All-American Burger which features all the quintessential components of an all-American cheeseburger: prime beef, lettuce, tomato, pickles, American cheese, as well as a housemade special sauce. As I took my first bite, I was delighted to find a delicious and well-flavoured burger. The prime beef served up a robust flavour whilst the lettuce and tomatoes provided a crisp and fresh taste. While pickles are often a "take-em or leave-em" experience for many, the tartness in my experience makes for a good balance for the strong flavours present in the burger. Enamoured by my first visit, I followed up with several more visits to try their other burgers. Some of my favourites include the Greg Norman, a Wagyu beef burger with blue cheese and arugula as well as The Texan Burger, a soulful option with heavy-hitting toppings like aged cheddar, crispy onion ring and bacon. Click here to order.
—Jeremiah Khoo, management trainee
Known for its flavourful patties grilled over Japanese Binchotan charcoal, Wildfire Burgers is my go-to when I’m craving a burger. If I had to pick just one, I’d say my personal favourite is the Classic 001 Cheeseburger, which features a Black Angus beef patty, American cheese, caramelised onions, gherkins, master sauce, and chipotle mayonnaise, all sandwiched in a toasted Brioche Bun. Although deceptively simple, this juicy patty is packed full of flavour and puts other burgers I’ve had to shame. Whether you’re looking for something even more indulgent, like their SRF Wagyu Burger, or something that’s a little quirky and out-there, like their Korean Army Stew Burger, you’ll find it at Wildfire Burgers. To complete your experience, they even offer a selection of craft beers, as well as sides and desserts (burnt cheesecake, anyone?). Click here to order.
—Claire Teo, management trainee
Third & Sixth Bistrobar
If you hear the words "bistro" and "bar" in a restaurant's name, you can be sure that they’ll have pretty darn good burgers on the menu. As a flexitarian and environmentally-conscious person myself, I tend to veer towards ordering plant-based or vegan dishes whenever I can, especially when it comes to burgers where beef and poultry are predominant ingredients. However, this little pub burger joint is an exception I’m so willing to make. Their burgers are the real stars of the show which range from beef to poultry to veggie patties, along with some classic pub food like their truffle shoestring fries, beer-battered seafood basket and loaded nachos with homemade pico de gallo, melted cheese and sour cream.
Their signature No. 36 Burger and their veggie option Fungus Among Us are my go-tos when I like to shake up my burger and meat-eating routine. The No.36 has a premium selected and taste-approved meat patty that is topped with cheddar, caramelised onions and bacon, and this is a best-seller for a reason. The layers of complimentary flavours on top of the high-quality beef are oh-so-delicious and brings it all home for me—and their Fungus Among Us is guaranteed to convert all carnivores with their umami-filled grilled portobello mushrooms. Another favourite of mine is the Messy Mexican: a beef burger topped with chilli con carne and pico de gallo—because who doesn't love a good chilli cheeseburger. Click here to order.
—Wendi Lee, editorial intern