The Place Potato Head opened their second branch of Three Buns in Singapore at Robertson Quay. With its first store at the hipster Keong Siak area, it is no surprise that their second branch opens at the popular Singapore riverside destination Robertson Quay. Expect a relaxing vibe here, which opens only for dinner during weekdays, Three Buns caters for the after-work crowd looking to loosen up and enjoy some burgs and booze.
Focusing on sustainability, the restaurant’s decor is made from natural timber and recycled wood. No disposable plastic is used through the kitchen and service, ensuring a consistent approach to their green efforts throughout. Commendable effort.
The Food Except for its signature Baby Huey and Smokin’ B-Boy Burgers, all other 6 burgers at Three Buns Quayside are exclusively available only at this branch. For non-beef eaters, Three Buns has you covered with their chicken and and vegetarian burger options. And for weekends, Three Buns also opens for brunch, with brunch food options complementing their burger selections.
Amongst our favourite burgs here are the Smokin’ B Boy (S$23) and the Da Cheese Master (S$15). If you are a BBQ Sauce fanboy, the Smokin’ B Boy is the burger for you. The intense smoky flavours are made possible by the smokey mayo, smoked cheese, the BBQ ketchup and the Dingley Dell’s Black Beer & Treacle Streaky Bacon. It can get messy enjoying your burger, do feel free to ask the kitchen to cut the burger into halfs.
For the Da Cheese Master, this is inspired by the old-fashioned NYC burger. Charred onions, double cheese, double ketchup and Three Buns’ 150g black angus beef patty, get ready to sin the American way. Only qualm is the overly generous ketchup sauce, which I feel overpowers the rest of the ingredients in the burger.
For a local twist, the Red Man (S$28) is Three Buns’ local take on a Beef Rendang Burger. The beef is sous vide for 24 hours after being marinated by a stew prepared with over 10 spices including gula melaka. The burger gets completed with coconut mayo and the coconut buns. Very tender beef checks, with the coconut flavours enhancing the overall profile. Go for this if you are keen for a different take of a beef burger.
The Bun DMC (S$16) is a take on Chef Adam’s childhood burg, who grew up in London and was previously flipping burgers at the iconic Lonsdale restaurant in the city. Bun DMC will remind you of standard ingredients in a burger except that it has Three Island Mayo which mixes mayonnaise, ketchup and sriracha, and the homemade watermelon rind relish. This burger is sweeter than usual, with the sauces elevating the taste on each bite.
We managed to give the vegetarian burger option, Truffello (S$15) a try. Made with portobello mushrooms and truffle, the intense truffle included in the butter and cold slaw, made this otherwise less palatable burger an interesting twist. Still, it is not a burger I will go for.
Three Buns serve up more than just burgers, with hotdog buns or Dawgs as the restaurant prefers to call it. You get to choose either a Chicken or Beef Sausage for each order of Dawg, although I strongly recommend you to go for the beef. Once you select your sausage, pick how you would most prefer to enjoy it. Recommending the Truffle Hound (S$15), imagine melted truffle cheese and truffle oil in toasted buns with garlic and miso butter spread. You know you are in for a treat.
For something different, Seng Dog (S$12) gets your dog in a matcha bun with wasabi mayo. Unfortunately, wasabi mayo has never been my choice of sauce.
Three Buns Quayside will also be offering brunch options during the weekends (11am to 4pm), with selections including the Blueberry Basics (S$15) and Beet It (S$17). Go for the Blueberry Basics, as this double up as a dessert option too with its fluffy buttermilk pancake and a generous scope of vanilla ice cream and blueberry compote on the side.
Rants As with Potato Head Keong Siak, despite it being a burger joint, its exhaustive menu include hotdogs, brunch food, poke bowls, mini version of burgers (i.e. sliders) and dawgs, sides, sweets, and a drink list that is even more extensive from cocktails to wines, spirits and beers, and the list goes on. Just my thoughts, less is more.
Will I Return Again? For the burgers, a resounding yes. Although I would much prefer having my burgers without the rowdy crowd.
This was an invited tasting, though all opinions expressed are our own.
Make your reservations instantly at Three Buns Quayside here.
Taste bud: 3.5/5
Hole in the pocket: 3.5/5
Overall Experience: 3.5/5
Tues to Fri 5pm to 12midnight
Sat to Sun 11am to 12midnight
Closed on Mondays
Ranted by The Rantee