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- Dołączył(a): 18 lut 2022, o 09:55
3 lis 2022, o 09:01
Buah keluak burger and curry fries at Shake Shack Singapore from Michelin-starred Candlenut
What happens when the world’s first – and only – Michelin-starred Peranakan restaurant joins forces with Shake Shack? You get Buah Keluak Burger and Curry Fries.
Hd-sharp slot captain roger games, bang effects, and more than 300 adventure game-select graphics.
The popular burger joint has partnered with Singaporean chef Malcolm Lee's Candlenut for its first-ever chef collaboration menu in Singapore. It will be available for one day only, on Saturday (Nov 5), at Shake Shack's 89 Neil Road outlet from 11am until it's sold out.
The burger comprises 100 per cent all-natural Angus beef patty covered in buah keluak topped with Chef Lee’s Mum’s Chicken Curry sauce, cucumber, a fried egg, American cheese, diced pickles and ikan bilis sambal, all served on a potato bun toasted with garlic butter.
Meanwhile, the fries are seasoned with a secret blend of curry powder and salt, and were created in tribute to one of Candlenut’s signature dishes, Mum’s Chicken Curry.
Fun fact: Originally created as a Candlenut staff meal, the burger has since become the stuff of industry legend.
At first glance, fast food and Michelin stars may not seem to immediately mix, but Shake Shack collaborating with lauded chefs around the world isn’t atypical.
After all, Shake Shack was actually born out of a fine dining restaurant back in 2001 when founder/restaurateur Danny Meyer opened a hot dog cart in New York City's Madison Square Park to help revitalise the area. The team prepped the hot dogs out of the three-Michelin-starred Eleven Madison Park and approached the menu with the same fine dining sensibility and premium ingredients.
Mark Rosati, culinary director of Shake Shack told CNA Lifestyle that he was “blown away” by Lee’s cooking, along with Candlenut’s incredible team when Rosati first ate there back in 2019.
What happens when the world’s first – and only – Michelin-starred Peranakan restaurant joins forces with Shake Shack? You get Buah Keluak Burger and Curry Fries.
Hd-sharp slot captain roger games, bang effects, and more than 300 adventure game-select graphics.
The popular burger joint has partnered with Singaporean chef Malcolm Lee's Candlenut for its first-ever chef collaboration menu in Singapore. It will be available for one day only, on Saturday (Nov 5), at Shake Shack's 89 Neil Road outlet from 11am until it's sold out.
The burger comprises 100 per cent all-natural Angus beef patty covered in buah keluak topped with Chef Lee’s Mum’s Chicken Curry sauce, cucumber, a fried egg, American cheese, diced pickles and ikan bilis sambal, all served on a potato bun toasted with garlic butter.
Meanwhile, the fries are seasoned with a secret blend of curry powder and salt, and were created in tribute to one of Candlenut’s signature dishes, Mum’s Chicken Curry.
Fun fact: Originally created as a Candlenut staff meal, the burger has since become the stuff of industry legend.
At first glance, fast food and Michelin stars may not seem to immediately mix, but Shake Shack collaborating with lauded chefs around the world isn’t atypical.
After all, Shake Shack was actually born out of a fine dining restaurant back in 2001 when founder/restaurateur Danny Meyer opened a hot dog cart in New York City's Madison Square Park to help revitalise the area. The team prepped the hot dogs out of the three-Michelin-starred Eleven Madison Park and approached the menu with the same fine dining sensibility and premium ingredients.
Mark Rosati, culinary director of Shake Shack told CNA Lifestyle that he was “blown away” by Lee’s cooking, along with Candlenut’s incredible team when Rosati first ate there back in 2019.