Walking into MEATliquor is like stumbling onto the set of a rock gig—bright neon lights, graffiti splayed on walls, and stained glass windows with caricatures that look more appropriate for a biker tattoo. The food has an equally grungy vibe, with names like Dead Hippie Burger ($22), a souped-up version of a Big Mac featuring double decker mustard-fried beef patties smothered in a secret recipe Dead Hippie sauce.
Founded by Yianni Papoutsis and Scott Collins in London, the hit burger chain MEATliquor is the pair’s first international outpost. Although efforts have been made to keep things as similar as possible to the original MEATliquor outlets in London, there are a few items on the menu that were crafted exclusively for the Singapore market—the Sambal Fries ($10) and Sambal Wings ($15). A tad sweet for our palates, the house sambal sauce was nonetheless an impressive rendition of our favourite condiment with flavours of dried shrimp and shallots.
We recommend their signature Fried Pickles ($9), deliciously juicy on the inside with a delightfully crisp batter shell, and the Monkey Fingers ($18) with home-made hot pepper sauce, reminiscent of authentic Buffalo wings that we have had in America. Pick a glass of draught Sapporo or bottle of Aspall Suffolk cider with to go with your sinful bites.
99 Duxton Road. Tel: 6221 5343