Honbo @ CHIJMES - Hong Kong's Homegrown Award Winning Burger Joint Opens In Singapore

Honbo, the award-winning home-grown burger joint hailing from Hong Kong, has arrived at CHIJMES with its first overseas outpost in Singapore. Serving American-style burgers crafted in-house by hand, Honbo's rendition uses its own imported corn-fed USDA Double Gold Beef directly from Wisconsin, USA, and paired with house-made potato milk buns, sauces and toppings. Notably, the potato milk buns are made from a patented all-natural exclusive recipe developed with renowned artisanal baker Eric Kayser, using only hand-mashed potatoes prepared in-house.

HONBO 1.5 4.5/5

Each patty is made with beef ground fresh daily in-house and only smashed on a flattop griddle upon order. The menu offers 2 types of patties - crispy (which is smashed thin patties) and thick. The HONBO Burger ranges from a single crispy patty all the way to four patties, with HONBO 1.5 ($23) being the most popular. It has three crispy patties, cheese, pickles, onion, and house sauce. Sourced from 36-month-old Holstein and Angus breed cattle that is valued for its deeper depth of flavour, the beef patty undeniably stood out with tantalising beefy notes. The fluffy potato buns were stars in their own right, with a tasty buttery crust and could hold their shape even under the weight of the ingredients. I love how the sharp and acidic raw onions and pickles cut through the richness with a tang.

The Gold Standard 4.2/5

The thick patty is showcased in the style of a basic Hamburger ($15) of a single thick beef patty, followed by a Cheeseburger range of single, double and The Gold Standard ($28). We had The Gold Standard, a double Cheeseburger with additional Applewood smoked bacon, complemented with pickles, onion, lettuce, and house sauce. While this was just as scrumptious with added freshness from the lettuce, I prefer the Honbo 1.5 as it offers an ideal bun-to-patty ratio.

To amp up the Honbo experience, try your burgers with the exclusively developed hot Flagrant Smash Sauce.

Scallop Burger 3.8/5

Limited for 3 months only, the Scallop Burger ($26) is an interesting option, comprising sashimi grade Hokkaido scallops dressed with Honbo's own piquant wasabi Pico De Gallo concoction. This was delectable with juicy scallops, but I prefer my burger to be more indulgent and sinfully delicious, like the above!

Chilli Fries 3.8/5

Sweet Potato Fries 3.8/5

For sides, the Chili Fries ($15) is highly raved for its robust chilli topping, which is for sale too! My all-time favourite Sweet Potato Fries ($8) took on a different look with a thick cut and a sugary crust. This unexpected touch of sweetness provided a delightful contrast to the savoury notes of the burgers, making them even more irresistible. I reckon they will be great with the chilli topping too.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Honbo
CHIJMES
30 Victoria Street
#01-09
Singapore 187996
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Ms. Maria & Mr. Singh @ Craig Road - A Revamped Space with Newly Launched Degustation Menus

Ms. Maria & Mr. Singh, located at Craig Road, has recently revamped their menu, now offering a Degustation-style dining experience. The eight-course dinner menu includes new dishes imported from its renowned Bangkok outlet. To bring you the full experience, the space has also been refreshed with new furnishing and plate ware imported from Bangkok.

Papdi Chat 4.5/5

The new Degustation menu starts with Papdi Chat, inspired by a traditional Indian street snack and Chef Gaggan's signature dish, "Yogurt Explosion". A single bite into the yoghurt sphere releases a good amount of punchy and aromatic flavours of chaat masala, which were further amped up with tangy Tamarind Chutney and herbaceous Green Chutney. The Papdi Cracker holding the yoghurt sphere and the pomegranate garnish gave this bite a delightful textural contrast.

Golgappa with Vedita Shots 4/5

Continuing in the same vein is the Golgappa with Vedita Shots. This rendition features a Japanese touch with Hokkaido white corn puree and topped with Uni (available in $138 Menu). Cap the dish with a shot of senses -waking tequila-based green verdita cocktail.

Guacamole Ikura 4/5

The next course was Blue Corn Tortilla & Papadum served alongside Guacamole Ikura of creamy and herbaceous avocado guac made savoury with fresh ikura. The guac was bright with the right amount of acidity and added a burst of savouriness from the ikura.

Ceviche 3.8/5

The next course is the Ceviche which surprised us with piquant and robust chipotle leches that lay the foundation for the succulent diced Hamachi, Prawns and Octopus cured with Leche de Tigre milk. As for the Prawn Fritters, while they provided a texture element to the dish, they detracted from the freshness of the dish.

Scallop Tostada 4/5

Next up was Scallop Tostada with Romesco, Salsa Macha and Basil Aioli - an elevated rendition of the classic taco. Thin slices of raw scallops were delicately arranged atop avocado slices, resting on a crispy fried tortilla spread with Salsa Matcha. The creamy avocado and the sweet scallops melded together into one beautiful buttery bite in each mouthful, flavoured with the fruity sweet notes with a spicy kick from the Salsa Matcha spread, alongside romesco and Mexican chillies oil.

Mole Madre and Pipian 4/5

The next course is Mole Madre and Pipian, where root vegetables are slow-cooked in a Mexican sauce of coconut milk, pumpkin seeds, sesame seeds and chillies. Two moles of contrasting flavours were used for this dish - a dark, bold and umami Mole Negro (Black Mole) against a vibrant and herbaceous Mole Verde with Pipian (Green Mole with Pumpkin Seeds). Purple tortillas are served for us to DIY our own tacos. The surface of the lotus root was slightly charred, imparted a delectable caramelised sweetness and a smoky note into the taco, adding to that overall deep umami flavour profile. The softened root vegetable retained a pleasing level of structure that provided a satisfying bite.

Pork Vindaloo Tacos 4.8/5

The next dish drew inspiration from the curry dish in the Goa Pork Vindaloo Tacos. It was a scrumptious combination of slow-cooked pulled pork collar marinated in a vindaloo-based sauce, enlivened with zesty pineapple salsa and smoky roasted pineapple.

Chicken Tikka Masala 4.5/5

South Indian Coconut Rice 5/5

Our main was Chicken Tikka Masala, featuring chunky pieces of chicken marinated in a tomato cream base curry filled with spices, nuts, and yoghurt. The cream base curry itself was moreish and indulgent. While the chicken was delicious, with tender meat and tantalising charred edges, it was the exceptional South Indian Coconut Rice that stole the show. The fluffy rice was rich with coconut taste and fragrance, elevated with fresh shredded coconut and lentils, adding a dimension to the overall texture.

Gaggan’s Crab Curry 4.5/5

We also get to try a signature dish of Chef Gaggan since 2016/2017 - Gaggan's Crab Curry, a South Indian curry base crafted with a blend of coconut, Garam masala, raw mango and tomato. The resulting curry packed a punch and had a tangy undertone that harmonised with the natural sweetness of the chunky crab meat.

Churros 3/5

Dessert was Churros with Toasted Sticky Rice Ice Cream drizzled with a cardamom-flavoured dulce de leche. While the sticky texture of the ice cream was interesting, with a nice coconut flavour, the sweetness was slightly cloying.

The new Degustation menus will be updated every quarter. They are priced at $48 for a 5-course lunch and $78 for an 8-course dinner. A $138 option for dinner is available as well.

There are new additions to the beverage lineup, including Indian-Mexican cocktails and margarita slushies with flavours such as the classic Lime, Kyoho Grape, or Mango. Opt for a flight of three different flavours ($25++) or bottomless (1.5hrs) for just $58++.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Ms. Maria & Mr. Singh
43 Craig Road
Singapore 089691
Tel: +65 96544351
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Nearest MRT: Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Wed-Thu: 6pm - 1030pm
Fri-Sun: 12pm - 230pm, 6pm - 1030pm
(Closed on Mon, Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Walk to Tanjong Pagar Road. Cross the road. Walk to Craig Road. Turn left and walk down Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Turn right and walk to Neil Road. Cross the road using the underpass. Take the staircase and walk to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

3) Aloght at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Cross the road at the junction of Craig Road and Neil Road. Turn left onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]