Creatr.

A newly opened cafe serving local inspired creations designed by MasterChef Singapore S2 1st Runner Up, Leon Lim. 👨‍🍳 They have launched their seasonal menu featuring an Ayam Penyet inspired dish: 𝗔𝘆𝗮𝗺 𝗣𝗲𝗻𝘆𝗲𝘁 𝗕𝘂𝗿𝗴𝗲𝗿 𝘄𝗶𝘁𝗵 𝗕𝗮𝘁𝘁𝗲𝗿𝗲𝗱 𝗧𝗼𝗳𝘂 𝗮𝗻𝗱 𝗧𝗲𝗺𝗽𝗲𝗵 𝗙𝗿𝗶𝗲𝘀 😍🥳

✍️ 𝐑𝐞𝐯𝐢𝐞𝐰 𝐓𝐢𝐦𝐞
𝗔𝘆𝗮𝗺 𝗣𝗲𝗻𝘆𝗲𝘁 𝗕𝘂𝗿𝗴𝗲𝗿 🐓
I totally in love with this burger! ❤️ Well marinated chicken thigh fried on point, is tender and juicy 🤤
Stacked with fresh mesclun salad mixed, sliced tomatoes and shredded cucumber, every bite is a total goodness 😍

𝗕𝗮𝘁𝘁𝗲𝗿𝗲𝗱 𝗧𝗼𝗳𝘂 𝗮𝗻𝗱 𝗧𝗲𝗺𝗽𝗲𝗵 𝗙𝗿𝗶𝗲𝘀 🍟
Comes with their signature sambal aioli with kaffir lime. I can’t help but keep eating the tempeh fries while taking pictures🙊 it is tasty and not greasy , paired with their signature sauce, it’s so addictive 😍

Overall, I love this burger! 😂
It will be salty when it turns cold but it’s totally fine! Definitely able to finish everything before it turns cold😂 Strongly recommend you all to try👍

For Masterchef Season 2 Chef Leon Lim’s appetiser in the finale, he made a Rojak Roll with churro, where judge Audra Morrice declared “I think you might want to put a patent on this dish right now.”

Enjoyed watching MasterChef Singapore Season 2 Finals, where contestant Leon Lim made this Rojak Roll with Churro as his winning appetiser dish? Now, you can actually taste this in real life, with the chef himself making this dish right in front of you!

The Rojak Roll with Churro (S$14.90 for 2 pairs) was a combination of the Vietnamese roll with the key ingredients for Rojak wrapped in Vietnamese rice paper, and a stick of freshly-fried Churro (resembled a Youtiao but with a crunchy texture). The Rojak sauce was packed separately and could be dipped or poured over, but I would guess that pouring under would give myself more control to how much umami I would prefer with every bite. For sure, the roll was refreshing both in taste and in texture, but of course I wouldn’t think anyone would reject more chopped peanuts to improve on crunch and fragrance.

Although this was a wonderful creation that debuted during the culinary competition and recreated by Leon himself, I strongly believed that he would not be standing behind the counter for the rest of his life making the roll for his customers. Maybe, this would also bring about a new wave of local-inspired reinvented hawker dishes in our local food scene. But for now, this would make a novel snack for those who loved the concept.

It was unfortunate that we went into Phase 2 (Heightened Alert) just shortly after Creatr. opened for business, but their takeaway business seemed to be going strong anyhow.

Their Chilli Crab Burger with Tofu Fries (S$29.90) used locally-sourced ingredients and made fresh, with sauces packed separately to keep the fried items crispy and solid. I liked how the crab cake patty crispy on the outside while keeping the crab meat juicy. And when the hot (nuke it if turned cold) chilli crab sauce was drizzled over, the subtle fishy smell from the crab meat was also covered up. Why fishy? Because it’s packed with real crab meat!

And it was also innovative to serve Tow Kwa strips instead of potatoes, just to convert carbs to proteins. But what was quietly clever about it was also that the fries would never turn soggy and that it would taste great even when it turned cold. And these sides would not be complete without the Sambal Aioli with Kaffir Lime Leaves dips for the extra spice and tang.

Pricey? Maybe, but if you could have the peace of mind that everything here were prepared fresh daily, that could probably justify.

🦀🦀🦀🍔🍔🍔