Food News

Burger King Has New Double Chilli Crab Salmon Burger And Fries

Chilli crab burgers and fries at Burger King

Usher in the Chinese New Year with Burger King’s new chilli crab burgers and fries, available at all outlets from today.  


Image credit: Burger King Singapore

Following the success of their Double Ultimate Salmon burger is the Ultimate Chilli Crab Double Salmon Burger (from $9.50). It features the same breaded salmon patties, crisp lettuce and sourdough buns, except slathered with a chilli crab sauce. This sweet and spicy sauce is laced with egg swirls and fresh chillies. You can get the burger with fries and a drink for $10.80.


Image credit: Burger King Singapore

Spice up the usual chicken burger with their Chilli Crab Long Chicken Burger (from $5.90), which is doused in the same chilli crab sauce but with a crisp chicken patty. It’s also available as a meal for $7.80.


Image credit: Burger King Singapore

For sides, opt for the Chilli Crab Fries (from $3.20), which sees their signature fries topped with the same moreish sauce. If this isn’t enough to fuel your chilli crab addiction, get a tub of sauce for $2.90, so you can dip everything in.


Image credit: Burger King Singapore

To continue this slate of localised treats, try Burger King’s new Golden Pie ($1.60). The familiar flaky pastry now encases mung bean paste and fresh coconut, reminiscent of our local ang ku kueh and CNY favourite kueh bangkit.


Image credit: Burger King Singapore

Wash everything down with their Huat Huat Orange Strawberry Float ($2.80). This fizzy drink is topped with a scoop of soft serve and can be a dessert on its own.

Do note that these will be available for a limited time only, so hurry down and try them!

For more chilli crab goodness, check out our list of crab delivery services so you can get the local dish delivered to your doorstep. Alternatively, dine at any of these cheap chilli crab eateries.

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Featured images adapted from Burger King Singapore.

Priscilla Tay

My blood is made up of iced coffee.

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Priscilla Tay

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