Wok In Burger – Perfect Union of Your Favourite Zi Char dishes & Burgers

Wok In Burger is a zichar-burger concept founded by the 3rd generation of Keng Eng Kee (KEK) Seafood Restaurant. They started as a coffeeshop stall in the same premise as KEK. Recently, they opened an outlet at JCube!

It’s not the first time I ate at Wok In Burger. I had previously tried their signature Coffee Pork Burger and Chilli Soft Shell Crab Burger. So this time round, we went for something different – Fish Skin Salted Egg Burger ($15, choice of pork or chicken).

This is a tall burger holding different textures. On one hand, there is a golden-brown pork cutlet which is fried to perfection. On the other, there is a piece of crunchy fish skin that is even bigger than the charcoal burger bun.

I like that the homemade salted egg sauce coated the meat more than adequately. They made the salted egg sauce from scratch. It was aromatic and grainy, not like the usual ones in the market.

This is very good attempt at bringing local flavours into a Western item without being overly pretentious. The burgers are also absolutely value-for-money here —$9.80 nett with fries, coleslaw and water chestnut drink on the side. The fries were crisp and well-seasoned with salt, while the coleslaw came with crunchy apples. This is something I’ll crave for again!

When I took my first bite of the Green Apple Curry Burger ($15.80, choice of pork or chicken), I immediately thought of the curry sauce from a famous fast-food chain (you know which one). I don’t think it is a bad thing because many of us grew up eating this particular curry sauce. It’s definitely a unique burger, and I especially enjoyed the addition of apple slices which offered a refreshing crunch.

Then there was the Sambal Fish Burger ($12.80). Watch out for the keropok beside this bangin’ burger! Add the keropok into your burger, and give it a lil squish in order to crush it. I am sure you will love this!

We all know that for three generations, KEK Seafood has tickled many taste buds with their Zi Char dishes that are pepped up with “wok hei”. To be honest, it is difficult to infuse wok hei into spaghetti but I think that Chef Wayne has managed to do it.

The Marmite Chicken Aglio Olio ($10.80) features deep-fried chicken chunks with a sticky, beautiful marmite glaze. For something with a spicy kick, the Black Pepper Beef Spaghetti ($12.80) may be what you’re looking for.

The Strawberry Cereal Fried Rice ($12.80) is popular among ladies. Freshly fried, the fried rice is topped with crunchy cereal and strawberries for a tinge of sweetness and sourness. Every dish is prepared with the freshest ingredients, the perfect balance of flavours and, most importantly, the fiery taste of wok.

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