We’ve actually had Tiger Burger for takeout one crazy-busy (and rainy) Friday, and were super impressed by their scrumptious burgers (too big to fit into their takeaway boxes, they were secured half-closed with tape) and interesting fusion-korean flavours. If you like the idea of kim-cheese fries and Gangnam fried chicken, this’ll be your jam.
The chapsal doughnuts are a must-try – sticky, malty glutinous rice cakes deep-fried and dipped in house-made condensed coconut milk — hamana hamana. Check out their Instagram for their special burgers, which change weekly. Our petition is to bring back the bibimbun burger, which features a runny egg baked right into the brioche bun. What sorcery, what mouth-watering sorcery…
Emma had the Gang-Jeong burger with no spicy stuff and drank a vanilla yuja shake. She said “The interior was really cool and I liked the black and white paintings on the wall. Loved the fried chicken in my burger but wasn’t a huge fan of the doughnut – just because the chewy inside isn’t something I’m used to.”
Innie had the ZEN burger special with sweet chilli glazed non-GMO tofu, mung bean and spring onion salad. She said “Yum yum”.
Katie had ‘The Bossam’, with pork belly, kimchi, lettuce, pickled mu and honey garlic mayo and drank a vanilla yuja shake. She said “Amazing for remembering our varied and very customised orders, those guys are cool.”
Mel had a Gang-Jeong burger and a Chapsal donut and drank a chocolate and ginger shake. She said “Burger was crunchy and full of flavour. I had the spicy sauce ‘on the side’ which was great because it was hot enough for me without it! The chocolate and ginger shake was delicious, not a huge ginger taste though. The place was trendy and had a welcoming vibe, would have been nice to have a heater to warm the place up now that its getting a little cooler (or is that me just getting older).”
Rebecca had the ZEN burger special with sweet chilli glazed non-GMO tofu, mung bean and spring onion salad and a Chapsal donut. She said “Loved the texture of the doughnuts, it was the highlight for me. Crispy on the outside and chewy on the inside.”