Ex-Burger & Lobster Chef Starts New Delivery Service With Crab Omelette Burger And More

Crab & Burger for affordable gourmet burgers

Gourmet burgers made with premium ingredients don’t usually come cheap. So we’re stoked about this latest entry to the burger scene: Crab & Burger, a delivery platform started by an ex-Burger & Lobster chef. The online-only business offers a select range of burgers in unique flavours you won’t find at run-of-the-mill chains.

Image credit: Crab & Burger FB

For a start, try their Crab Omelette Breakfast Burger ($15+): a fluffy egg omelette wrapped with crab meat, served with chilli jam on toasted brioche buns. This chunky number appears to be inspired by the famous Thai-style crab omelette popularised by Michelin-starred Jay Fai in Bangkok.

Another specialty here is The KP (from $20+), which stars fried crab cakes with a curry mustard mayo, topped with beef tomatoes, onions, lettuce, melted cheddar, and house-made pickles. The same brioche buns, which are baked in-house, hold everything in place.

Image credit: Crab & Burger FB

If you’re not in the mood for seafood, get the Charsiew Siew Yoke Burger ($15+) instead. This hefty sandwich consists of char siew pulled pork and apple cucumber slaw, topped with crispy pork crackling. The cherry on top of this meaty burger is a house-made ginger chilli mayo slathered on two brioche buns.

Image credit: Crab & Burger FB

Otherwise, consider The Chao Chicken Burger ($15+) if fried chicken is up your alley. This har cheong gai-inspired number comes with a thick slab of prawn paste-marinated chicken thigh with a generous slathering of calamansi mayo, plus pickled cucumber and lettuce.

Currently, the platform delivers at an affordable rate of $5 per location with a minimum spend of $15. Simply place your order on their website!

Another gourmet burger spot worth trying is One Fattened Calf in One-north, which uses premium New Zealand grass-fed beef. Alternatively, read our Burgs by Project Warung review for halal-friendly burgers in town!

Website

Featured image adapted from the eatery’s FB page

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.