Shake Shack Singapore and Michelin-Starred Candlenut Team Up for Special One-Day Menu


Fast food and Michelin-starred chef? Oh yes, it’s possible.

Shake Shack and Michelin-starred restaurant Candlenut is teaming up to serve the Buah Keluak Burger and Curry Fries for in-store orders at Shake Shack 89 Neil Road for one day only on 5 November 2022, starting from 11am. This first ever Singapore’s chef collaboration was made possible by the combined efforts of Shake Shack culinary director Mark Rosati and Chef Malcolm Lee, who manages the world’s only Michelin-starred Peranakan restaurant.

The Buah Keluak Burger (S$12.90) is made with 100% all-natural Angus beef patty coated in buah keluak and topped with Chef’s Mum’s Chicken Curry sauce. Crunchy cucumber, fried egg, American cheese, chopped pickles, and ikan bilis sambal, completes this goodness served on a garlic butter-toasted potato bun. The burger, which began as a Candlenut employee snack, has since become an industry folklore.

Curry Fries (S$5.20) is a nod to one of Candlenut’s hallmark meals, Mum’s Chicken Curry, it is seasoned with a proprietary blend of curry powder and salt.

“We have been humbled by Shake Shack’s reception in Singapore and couldn’t be more excited to finally work with Malcolm for our first-ever chef collaboration,” said Mark Rosati, culinary director of Shake Shack.

Candlenut resulted from Malcolm Lee’s delving deep into his roots through an array of upscale flavours and preparation methods. Since its 2010 inauguration on Neil Road, this Michelin-starred Peranakan restaurant has been a staple of Singapore’s dining scene.

Shake Shack Neil Road is open daily and is located at 89 Neil Road, #01-01, Singapore 088849. The Shake Shack x Candlenut Special will be available from 11 a.m. until sold out on Saturday, 5 November 2022.


About Author

Marky is a travel writer and photographer. He narrates his experiences wandering the tropical paradise of the Philippines, South East Asia, Sri Lanka and India on his travel blog Nomadic Experiences.

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