I have been working with Ken Loon on the ultimate cheeseburger for the last few months and it will be available that day. The burger has gone through a few iterations and he has experimented with many different cuts of beef before settling on a 170g patty made from Australian grassfed beef neck and Japanese Wagyu chuck. The beef neck is something which no other burger joints in Singapore is using but Ken Loon feels that it gives the patty the most intense beefy aroma when mixed with Japanese wagyu. The patty is presented in a simple burger bun which has been toasted with butter, cheese, tomatoes, lettuce and secret sauce. It’s one of the best cheeseburgers around and certainly the most artisanal I know.