Battle Of The Hot Dog Joints

Frank operates out of a recycled shipping container at the corner of One Marina Boulevard (better known as NTUC Centre). This rustic, somewhat makeshift joint partially overlooking the waterfront is decorated with weather-beaten wood panels and low-hanging fairy lights. Wooden benches and bar stools dot the sheltered area, which seats up to 60 diners, and the vibe is chill.

You don’t have to be a kimchi fan to love the robust flavours in this gastronomic ode to the K-wave. Snugly nestled between the folds of a sweet, pillowy bun is a buttery-smooth and fragrant kurobuta pork sausage topped with a generous dollop of tangy house-made kimchi and a sweet-and-spicy glaze. Addictive stuff.

Our fave dog is a concoction that celebrates the complexity of Asian flavours. A soft Asian-style bun stuffed with a kurobuta pork sausage is blanketed with miso-drenched daikon, seaweed, bonito flakes and a sweet, sticky teriyaki glaze. Together, the flavours pop, creating a smoky, tangy, punchy party in the mouth.

This creation looks pretty enough, but it didn’t quite hit the spot. Instead of a sausage, you get crispy battered squid balls slathered with a spicy salted egg sauce and curry leaves. Pretty innovative and the deep-fried mantou bun is fragrant and fluffy. However, the squid balls are too floury and lack flavour. Shame.

A crowd fave, partially ’cos it’s the cheapest dog on the menu. This classic hot dog is served on a dense pretzel bun that’s crammed with potato salad, then smothered with wholegrain mustard and mayo. The beef-and-pork sausage is full-flavoured, rich and tender. A hearty snack.

Tucked in the basement of Paragon mall is this six-month-old hot dog kiosk (‘Frank’ is short for frankfurter), the passion project of Kenneth Chang. The 37-year-old F&B rookie gave up his job in the finance industry to follow his food dream. Kenneth also intends to open his own hot dog-centred bistro some day.

#B1-K26 Paragon, 290 Orchard Rd, S238859. Tel: 9765-2509. Open daily 10am-9.30pm. Last orders at closing. www.facebook.com/befranksg

The thing that will catch most foodies’ eye here is the wheel of raclette cheese sitting behind the counter. It’s not something you’d expect to see at a wallet-friendly kiosk, but Kenneth believes that gooey cheese on salty dogs make for an inspired combination that’s “never been done here before”. He’s also packed in a dose of nostalgia by bringing back the much-missed flavours of the A&W Coney Dog, and is considering creating a chilli crab topping for a dash of local flavour.

Decked in eye-catching splashes of pink and blue, the simple but cheery stand has the whole grab-and-go concept down pat. The plump pork and chicken bratwursts on offer are sourced from a local distributor. The pork ones are juicy and well-seasoned with a strong peppery aftertaste while the chicken number is tender and fragrant. Both come apart with a satisfying snap when you bite into them. The steamed bun from a supplier is nice and soft. But to be frank, there isn’t anything particularly outstanding about the dogs per se. The wow factor here is entirely thanks to the seven types of topping available (see next slide).

You can’t help salivating as you watch the apron-wearing staff scrape a puddle of molten Swiss cheese onto your hot dog. The earthy flavours of the garlic sautéed button mushroom topping, the creaminess of the cheese and the salty punch from the sausage will make you sigh with satisfaction.

Be Frank’s version of a healthy hot dog is frankly not that healthy (mayo-laden coleslaw never is), but it gets points for trying. The refreshing tangy sweetness of the ’slaw topping here, made with carrots, cabbage and pineapple, does make you feel a little less guilty.

Reminiscent of A&W’s famed Coney Dog, this is topped with minced beef that’s cooked in tomato paste, mustard and Worcestershire sauce. A generous helping of diced onions goes on last. Unfortunately, the mushy onions are so pungent that they overpower the rest of the flavours.

Dude, where’s my bun? Be Frank’s interpretation of bangers and mash is served in a plastic cup with a partially submerged frank peeking out. The mash is made with russet potatoes, and is uneven and clumpy in parts. Moreover, the gravy is peppery and smoky, but too thin and soupy.

Frank (left in pic). The newer joint trumps Be Frank in almost every aspect except for price. But while it’s more expensive than the latter, you’re paying for gourmet hot dogs that are worth every penny and calorie.