Shake Shack Singapore – Famous Burgers, Crinkle-cut Fries & Pandan Shake at Jewel Changi Airport

Loosen your belts and abandon your diet plans; Shake Shack has finally landed in sunny Singapore! For those who have always wanted to make the pilgrimage to this critically acclaimed American fine causal brand, look no further than the newly opened Jewel Changi Airport, where it has staked its first ever outlet in Southeast Asia.

What started out as a hot dog cart in Madison Square Park, has evolved into a modern day “roadside” burger behemoth, with over 200 outlets scattered across the globe. Its 100% all-natural Angus beef burgers have garnered much attention on social media – and in diners’ happy bellies. But that’s not what put Shake Shack on the culinary map.

The Shake-cago Dog $6.50 is the definition of street food elevated. The 100% all-natural beef hot dog is crisp, yet tastes plump and juicy. Plus points for the added zestiness from the toppings of relish, onion, cucumber, pickle, tomato, sport pepper, celery salt, and mustard.

For a fast food franchise that has won the world with its burgers, it’s a pleasant surprise to know that the humble hot dog is where it all started. I can picture myself satiating my hunger pangs with a bite of this succulent creation by a hot dog stand in New York City!

Two of Shake Shack’s most noteworthy burgers are the ShackBurger ($9.20 single, 12.70 double) and the ‘Shroom Burger $10.80.

The ShackBurger is an all-time signature cheeseburger that boasts a tender, juicy US Angus beef patty, that is sandwiched between fresh lettuce and tomatoes, and two pillowy potato buns. I love, love, love it when a burger patty is incredibly moist – none of that dry, crumbly ground riffraff that should not belong anywhere near a burger joint worth its salt for me.

For vegetarians or veggie lovers, the ‘Shroom Burger is the way to go. Who knew that portobello mushroom would make a fine patty in place of beef?!

At Shake Shack, the mushroom is fried till crisp, and filled with gooey, melted cheese that oozes out with every bite. Look out for that photo worthy cheese pull moment! Amazingly, the mushroom patty stays juicy despite all that frying. Another plus in my books.

While the burgers are noticeably savoury, they are not overly salty. Same with the crinkle cut fries, which go well with the rich cheese cause.

With several acclaimed collaborators under its belt, including Dominique Ansel and Missy Robbins to name a few, Shake Shack is set to make its mark on Singapore’s food scene with a few localised goodies to tantalise our tastebuds.

Featuring vanilla frozen custard ice cream blended with pandan and coconut, and topped with gula melaka, the Pandan Shake $7.80 is sinfully sweet. So sweet you should definitely share one if you’re thinking of trying this drink/dessert.

Two exclusive Concrete flavours, It Takes Two to Mango and Jewela Melaka ($7.50 single, 9.50 double), are obvious plays on local palates. Both pay flavourful homage to classic local desserts, mango sago pudding and gula melaka respectively.

Aside from experimenting with local flavours, Shake Shack is also wildly passionate about fostering a thriving food community, by collaborating with local businesses to create mouthwatering items for diners.

The Shack Attack Concrete boasts chocolate custard mixed with brownies sourced from Lemuel Chocolate and Plain Vanilla, two local names that garnered appreciative nods from the crowd as soon as they were mentioned.

You may have realised that calorie counting should not be part of your agenda at Shake Shack. But, what the hell, if there’s one place I’m spending my precious cheat days on, I will happily squander it all on Shake Shack if they keep up this promising standard!