Burgs celebrates five delicious years with nostalgic old favourites - Bite into a Teriyaki Chicken Burger and a Beef Brisket Burger to go with Okonomiyaki Fries, Coke Float and a series of limited edition merchandise

Homegrown Muslim-owned burger brand Burgs celebrates five delicious years of cooking up gourmet burgers at everyday prices by bringing back the flavors that made it a household name. 

For the occasion, it is recreating two popular burger flavors that used to grace the original menu, alongside an old side and drink option. Since the start, they continue to be made with premium ingredients by hand and by heart for extraordinary taste and value. 

Bringing The Original Flavours Back 

Celebrate Burgs’ fifth anniversary with two beloved flavors from the original store where it all started.

The Teriyaki Chicken Burger with Sunny Side Up Egg (Single $7.50, Double $10.50) is an easy crowd-pleaser set to sit well with all palates. A whole fillet of chicken is marinated in teriyaki sauce before being grilled to smoky perfection and sandwiched with purple slaw, Japanese mayo, bonito flakes, and a whole sunny-side-up egg for bites that are a part burger, part teppanyaki, but all delicious. 

The OG Beef Brisket Burger (Single $8.00, Double $11.00) is stuffed generously with juicy pulled beef slathered in BBQ sauce. Adding to all that flavor is a cheese sauce, crunchy purple slaw, and salsa, making it a party in the mouth with each bite. 

Either flavor will go well with the Okonomiyaki Fries ($5.90), Burgs’ take on the famous Japanese street food. Fries are topped with teriyaki sauce, Japanese mayonnaise, and bonito flakes just like okonomiyaki, and promise to be just as addictive from the first bite. 

Wash it all down with a Coke Float ($4.90). A tall cold glass of Coke is added with a serving of Burgs’ signature Lotus Biscoff Soft Serve for a Coke float unlike any other.

These limited edition items will only be available for a month from 14 May to 14 June 2022 at Burgs 313@somerset and VivoCity. Deliveries for these items will be available only from 23 May via https://order.projectburgs.com/.

Limited Edition Merchandise

To mark its 5th milestone anniversary, Burgs will also be launching a limited edition Flippin’ Side by Side merchandise of T-shirts and socks. Early birds will enjoy 15% off for T-shirt @ $28.80 (U.P $32.80), and socks @ $11.80 (U.P $28.80). Buy them in a bundle set of T-shirts and socks @ $36.80 (U.P $46.60). 

Place your orders now at https://upshop.me/collections/burgs-merchandise

In addition, stand a chance to win an exclusive limited edition pin badge that’s not for sale when you answer this Burgs trivia quiz correctly! Channel your inner Burgs fan and be one of 70 to win! https://bit.ly/burgs5thanni 

Brought to you by the same Michelin-trained Burger Boys

Burgs are burgers for the masses created by two young local chefs who cut their teeth in Michelin-starred restaurants and are driven to succeed by hardship. 

Muhd Shah Indra Jasni, or Indra as he likes to be called, was first introduced to the high-stakes and high-pressure kitchens of fine dining at 2 Michelin-starred Saint Pierre Singapore. A stint at DB Bistro after that was where he learned to make proper burgers before he booked a one-way ticket to France to study at the prestigious Institute of Paul Bocuse in Lyon and landed a job at 2 Michelin-starred La Pyramide. He continued to pursue his dreams in Dubai at the restaurant Zengo. Before coming back to Singapore, after his mother suffered from a stroke leaving her bed-ridden. It was then, that he met Ridz, with whom he got incredibly well along and shared the same dream of starting something of their own. 

Mohd Ridzuan Ayob, or simply Ridz, is a Singapore Hotel and Tourism Education Centre (SHATEC) graduate who learned the hardest tools of the trade at 1 Michelin-starred Terra Tokyo Italian in Singapore. Among his proudest moments as a chef belongs to the time the restaurant received its first star – with him as part of the team that helped it earn the honor. Long nights and hard work are nothing new to Ridz, who has dreamt of being a chef since being inspired by a cartoon he saw as a child at the age of six. He started from the bottom and worked his way up with many burns and singes, both physical and emotional, along the way.

Six months of research and development and multiple modifications from their initial recipes later, they are proud to premiere Burgs by Warung Project.