Home-grown burger joints gain traction

Remote video URL
A teriyaki unagi burger by The Social Outcast, which is made out of charcoal grilled unagi, alfalfa and brioche buns. ST PHOTO: KELLY HUI
Gift this subscriber-only story to your friends and family

SINGAPORE - Move over Shake Shack and Five Guys. Home-grown burger concepts are elbowing in on the market and gaining traction with diners here.

Many are offering gourmet-quality burgers with premium meat or seafood patties, brioche buns and hand-cut fries at affordable prices.

Already a subscriber? 

Read the full story and more at $9.90/month

Get exclusive reports and insights with more than 500 subscriber-only articles every month

Unlock these benefits

  • All subscriber-only content on ST app and straitstimes.com

  • Easy access any time via ST app on 1 mobile device

  • E-paper with 2-week archive so you won't miss out on content that matters to you

Join ST's Telegram channel and get the latest breaking news delivered to you.