8Days calls Omakase Burger the best burger in Singapore. While we don’t like to throw around the word “best” (because it’s impossible to say that anything is best), the burger is indeed one of the best burgers (within its price range) we’ve eaten. These are some of the reasons:
1. Beef Patty: Banker-turned-owner-chef blended different cuts of USDA Angus beef using different percentages and put them in an Excel sheet. He judged them according to the texture, juiciness and practicality (easy to replicate) and picked the best one. The methodical, scientific way works: when we tasted it, the pure beef patty without any fillers such as onions or eggs, cooked medium-rare, was tender and very juicy.
(Photo left: Deluxe Cheeseburger with cheese fries)
2. Way of Cooking: The 130g of minced beef–which is slightly bigger than a quarter pounder–is rolled into a ball and then smashed on the grill, producing an irregular shape patty. As a result, the caramelized patty is crusty along the edges while the juices are trapped within the patty, which is why the owner-chef refuses to allow the burgers to be shared. If you cut the burger, the juices will escape.
3. Bun: The owner-chef tried many factories’ buns and even provided his own bun recipe, which the factories were unable to replicate. Unbeknownst to him, a factory owner invited a Japanese chef to Singapore to teach his factory how to make this fantastic bun and was looking for an outlet to sell these buns. BAM! The two met serendipitously. A love story of how the flawless patty meets the unrivaled bun, a well-buttered bun that is soft, fluffy and sweet.
4. Sauce: This is chef-owner’s secret recipe made of 13 ingredients. I guess there is teriyaki sauce because the sauce is tangy and sweet.
5. Cheese: Shocker! There is no supplier for American cheese in Singapore! So chef-owner has to import it. What’s so good about American cheese? It melts evenly so that the melted cheese falls into the crevices of the patty.
On the menu, there are only 4 beef burgers, 2 chicken options, a chicken burger and an oven-baked parmesan chicken ($14.90), chef-owner’s mother’s recipe; with a few side dishes and drinks. The sides–sweet potato fries ($4.90 or $5.90), cheese fries ($5.90/$6.90), truffle fries ($6.90/$7.90) and onion rings ($4.90)–are run of the mill. The drinks, however, are sincere: the orange juice ($4.50/$5.50) is freshly squeezed in a machine imported from Spain with no added sugar, having a very pure and clean taste. The home-made lemonade ($4.50) made from lemons and limes is very well balanced, not overly sweet or overly sour, and has a tinge of salt to add to the depth of flavors.
Our advice is to stick to the beef burger. The difference between the four types of beef burgers is just what ingredients you want to add to the burger. Omakase Cheeseburger ($13.90) is the entry level burger. And then you can add bacon to make it into Bacon Cheeseburger ($15.90) or add mushrooms for a Deluxe Cheeseburger ($15.90). The Ultimate ($17.50, pictured above) has both bacon and mushrooms. And if you want an extra patty, add $5.90. Having tried the Ultimate with all the ingredients, I found that the bacon was gilding the lily, adding unnecessary salt to the already well-balanced patty, so the next time I return–and I’ll return for sure–I’d go for the Deluxe Cheeseburger or Omakase Cheeseburger.
I also tried Burger of the Month, Port Wine Burger ($17.50, pictured above), patty flavored with 72-hour port-wine reduction and just a touch of blue cheese. Although hardcore blue cheese lovers will grouse that there isn’t enough blue cheese, the flavors melded well and I liked the simplicity and elegance. But this burger isn’t for everyone: it’s for people with more sophisticated tastebuds.
Electric sockets, free wi-fi available. For bus shuttle service to Grand Stand (formerly Turf City), visit the website.
M-Th: 11.30am-3.30pm (last order 3pm); 5pm-9.30pm (last order 9pm)
F-Sun: 11am-10pm (last order 9.30pm)
Rating: 3.878/5 stars
PS: Thank you Sera and Hsin Yao for inviting and hosting us.