Popular Restaurant BurgerLabo Opens Cheaper Food Court Stall Serving Smash Burgers From $9.80

Why open a stall in a food court?

For Ken, setting up a stall in a food court is a strategic move. “It’s a good way to try out the business in a mall,” he tells 8days.sg. “It’s definitely cheaper than setting up your own standalone store. Food Republic, I believe, is the best food court in Singapore. The vision they have for this particular food court is something I really like – a much-needed change to how food courts should be, uplifting the dining experience and providing reasonably priced quality food by well-curated brands.”

That said, it doesn’t mean he’s ditching restaurants altogether. “In food courts, we will only work with Food Republic. We still have plans to do other standalone restaurants.”

Only smash burgers sold here

Unlike the hip BurgerLabo’s full menu of burgers, including its famous Basic Burger ($19.80 - $29.80) made with a more upmarket blend of Japanese wagyu from Toriyama, Smash is a pared-down concept offering just smash beef burgers and a chicken burger. A smash burger, as Ken explains, involves “smashing or flattening ground beef onto a hot griddle, which causes a deep brown, flavourful crust to form through the Maillard reaction. Because it cooks quickly, the inside stays juicy while the outside gets crispy.”

Ken adds: “The Basic Burger at BurgerLabo has a bigger patty – about 150g – and uses Japanese wagyu, which makes it more expensive. Smash’s burger patty is smaller and doesn’t use wagyu.”

Instead, the patties at the food court stall are made with grass-fed Aberdeen Angus beef from Argentina. “It’s 100 percent natural with no growth hormones,” he explains. The beef, ground in-house from the neck cut (what Ken says is a fatty, flavourful section), is seared to order and paired with a standard burger bun that’s toasted with butter, then finished with a brushed layer of brown butter on top. The bun is deliberately flattened on the grill to create a toasty, crisp surface that complements the patty. Each burger also comes with a slice of melty American cheese. 

Prices cheaper than at BurgerLabo

There are just two versions of the smash burger available here: single or double, priced at $9.80 and $12.80 respectively. While it’s not quite fast food pricing, it’s more accessible than the original BurgerLabo burgers, where prices range from $10.40 for their entry-level 2280 burger, which features the same 100% grass-fed Aberdeen Angus natural beef from Argentina (but in a larger size), to $29.80 for their most atas Basic Burger, which also features the Aberdeen Angus beef as well as Toriyama Umami Wagyu from Gunma, Japan. 

BurgerLabo also offers the same smash burgers sold at Smash, currently starting at $15.50, though Ken shares that “we will adjust the price at BurgerLabo to match Smash on 4 July. The current price is due to cost.”

In addition to burgers, diners can also order a few sides, including Salted Fries ($5.80), Truffle Fries ($6.80) and Truffle Cheese Fries ($7.80) . A set meal with Salted Fries is available for $4, which offers a $1.80 saving compared to ordering fries à la carte. For drinks, there’s also Orion beer ($9) and a Malted Barley Milkshake ($7) for those craving something cold and creamy.

Patties still created at BurgerLabo’s kitchen in Henderson industrial park

To ensure consistency, Ken’s sous chef from BurgerLabo will now run the Raffles City food court outlet. “The patty is still made by us at BurgerLabo [before being transported to the food court]. So the ingredients and processes will be the same,” he assures. “It’s basically an extension of BurgerLabo. That’s always been our identity – when we expand, we split our team so we get consistency.”

The stall will operate with a lean crew: “Two in the kitchen, one at the front.” Running a seven-day, 12-hour operation in a high-traffic food court is new territory for Ken and his team. “It’s the first time we’re doing this. So there’ll definitely be lots of trial and error,” he admits.

Also opening next door: cha chaan teng Mon Kee Café 

Smash by BurgerLabo isn’t Ken’s only new concept at The Food Place. Right beside it is Mon Kee Cafe, a popular Hong Kong-style cha chaan teng brand opening its first outlet in Singapore — via a food court stall instead of its usual standalone cafe. Ken partnered with Mon Kee’s owners to bring the brand over. “They’re the ones who popularised char siew and scrambled egg rice in Hong Kong years ago.”

He adds: “My team is running both Mon Kee and Smash. The chef at Mon Kee is someone I’ve worked with for many years – he was with Naked Finn and BurgerLabo. Right now, he’s at Mon Kee in Hong Kong undergoing training”.

Smash by BurgerLabo will open on 4 July at The Food Place by Food Republic, Raffles City, 52 North Bridge Rd, #03-15/16/17, S179103. More info via Instagram.

Photos: Smash by BurgerLabo

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