Har Cheong Kai Burger GRUB shouldn’t be a name that is unfamiliar to those whom have been following the F&B scene in Singapore since a number of years ago. Previously located at Bishan-Ang Mo Kio Park, the neighbourhood-ly bistro had since moved out of its former location and does have an outlet at CT Hub 2 that acts as a collection point for their cake orders. GRUB has since found itself a new location for its dine-in operations at Stevens Road — located within the same grounds as Novotel Singapore on Stevens and Mercure Singapore on Stevens; the location also houses other dining establishments such as Enjoy Eating House and Bar, Omakase, Winestone, and In Piazza Italian Restaurant & Pizzeria. Best known for their burgers during their initial days at Bishan-Ang Mo Kio Park, GRUB also does offer a line-up of mains, which includes items such as a Truffle Tomato Fish Stew, as well as a section that is dedicated to pasta (which were unavailable during our visit). Desserts include a Salted Caramel Chocolate Tart, as well as the Churros which they were known for way back in the days when they had first started out at Bishan-Ang Mo Kio Park; though the highlight would be their Basque Burnt Cheesecake that was introduced some time later — their rendition being voted as the winner of the Straits Times Taste Test for Basque Burnt Cheesecakes.
Featuring elements such as shrimp paste- marinated fried chicken, lettuce, and tomatoes, the Har Cheong Kai Burger may be a burger that offers no surprises from what is namesake and description, but is also a burger that delivers on what it is expected — also an item which reminds us of a similar offering from the now-defunct EwF — Everything with Fries that is pretty much where it started for us when it comes to burgers featuring shrimp paste-marinated fried chicken. All burgers at GRUB do come with fries, and patrons are able to make an upgrade for $3 to opt for the Truffle Floss Fries, Mentaiko Fries or the Poutine Fries. The Har Cheong Kai Burger is reasonably portioned here; going through all the elements in the whole burger, we note that the burger buns have been lightly buttered and toasted here for a slight crispness. Beneath, the shrimp paste-marinated fried chicken is undeniably the highlight here — crisp on the exterior, the slab of chicken within was tender and juicy; the umami note of the shrimp paste marination is evident, but not overwhelming, all that with the slice of tomato providing a refreshing, zingy note that cuts through the meat and carbs with the lettuce being crisp and provides for a wholesome touch. Whilst we went with the Poutine Fries for the Har Cheong Kai which was more of a brown sauce with mushrooms that was sprinkled with cheese powder, we preferred the Mentaiko Fries that came with our Truffle Angus Cheeseburger instead which was creamy and umami without being particularly salty — something that we found more satiating.
Whilst it is a little regrettable that GRUB had to move out from its former premises away from the neighbourhood and lush greenery that was surrounding it, they have still found a place that pretty much feels like a respite from the hustle and bustle of the city. No doubt it’s location is now within the premises of a hotel, but there is still a sense of tranquility here somehow with its quieter surroundings. While a trip to GRUB does feel a little out of the way considering a bus ride is required from the train station, we do feel that GRUB has maintained its consistency with their burgers — pretty much fuss-free, and also being very much items that are well-made that goes in accordance to their descriptions on the menu. Also consistent would be the Basque Burnt Cheesecake — especially creamy, smooth and luscious without being particularly heavy. With that, GRUB is a spot that is certainly worth making the time out for; a chill spot that would work for quality catch-up with a group of friends, or even as somewhere good for intimate dates as well.
