Fatty Patty Burger and Grill: Charcoal-grilled meats & hearty burgers with house-made alcoholic sauces crafted by 2 buddies
When I picked Fatty Patty Burger and Grill from the recommendations sent in by our readers, a part of me was excited— I couldn’t recall the last time I set foot in Bedok Market Place. It was my maiden voyage here in the daylight at 11.15am, and to my surprise, it felt like the CBD after dark: a ghost town— a stark contrast from the night scene.
As I approached the stall, I couldn’t help but feel a sense of déjà vu. Staring at its vibrant facade, it hit me— it looked just like those colourful beach houses at Brighton Beach in Melbourne, Australia, that I’d seen plastered all over my friends’ Instagram feeds.
The 18-month-old stall is set up by 2 friends, Yi Heng (pictured above) and Kai Yang. They met back in 2022, during their stint at the now-defunct Homeground Grill and Bar. Prior to that, both of them worked as chefs in the F&B industry.
Fueled by their passion for street food and the charm of down-to-earth hawker culture, both boys decided to make a comeback to the F&B scene by co-running a burger and grill hawker stall.
What I tried at Fatty Patty Burger and Grill
It has been almost 2 years since I’ve indulged in a burger that wasn’t from McDonald’s (yes, I’m basic like that), so I couldn’t help but drool at the sight of the Signature Fatty Beef Burger (S$15.90). It arrived on a sleek metal tray, accompanied by a serving of shoestring fries.
The burger showcased a beef patty drenched in brown butter vodka sauce resting on a bed of mixed greens and sliced tomato. It was topped with 2 slices of torched cheddar and luscious caramelised onions. All that scrumptious goodness that I just described is sandwiched snugly between 2 brioche buns.
I meticulously sliced the burger in half and began savouring it slowly, my fingers and mouth getting messy in the process— definitely not first-date food! The buttery, soft bun yielded to the slight crunch of fresh veggies.
Instead of the usual one-dimensional mouthfeel, the pattie not only had a multitude of textures, but was also juicy and tasted resonantly beefy; it instantly took centre stage.
The brown, caramelised onions probably took time and effort on a pan to unleash its full potential. Sweet and aromatic, they were the Juliet to the beef’s Romeo, creating a perfect flavour pairing— it had been a while since a burger made such an impression.
That being said, I was struggling to detect the vodka in the sauce. Yi Heng explained that they didn’t want to make it too strong, as not everyone enjoys the bitterness of booze. Well, if you ask me, if it’s advertised as a sauce with booze, it should pack a punch! But hey, to each their own.
I also tried the lunch promo dish, the Charcoal Grilled Thai Chicken with Thai BBQ Chilli & Butter Rice (S$9.90). This dish featured a mound of butter rice crowned with a grilled chicken thigh, served with a mixed salad, cherry tomatoes, and a small saucer of homemade Thai chilli sauce.
I could taste the insane smoky charcoal-grilled goodness of the skin, which injected shiok and aromatic flavours into the meat.
The only critique I had was that certain parts of the skin were over-charred. Thankfully, the flesh was moist and well-marinated, making each bite delightful.
Instead of the usual over-the-counter Thai chilli sauce, which tends to be sweeter, their homemade version had robust notes of fish sauce, making it more savoury. The spice level was also gentle enough for my non-spice-loving dining companion to enjoy.
It’s funny how all 3 of us were instantly reminded of chicken rice when we took our first spoonful of the rice. Using butter, the rice is cooked pilaf style with carrot cubes and chicken stock.
I’ve heard many good things about the Breaded Fish Fillet Burger (S$14.90), with people saying that it’s so much better than McDonald’s. So, for my final dish, I decided to try it! I also topped up S$2 and gave my fries a truffle aioli makeover.
The fish patty was a tiny-weeny bit over fried, given its slightly darker colour. However, the fish wasn’t dry and possessed a soft, flaky texture— so all’s forgiven. The dill sauce was also zesty and burst with citrusy goodness, ramping up my appetite with every bite.
In my opinion, the Breaded Fish Fillet Burger certainly lived up to its title— it was really delicious.
For those who dislike the earthy notes of truffle and say that it reminds them of diesel, don’t worry! The truffle aioli was creamy and only had a hint of it, which paired really well with the fries.
Final thoughts
The burgers from Fatty Patty Burger and Grill certainly didn’t disappoint. From the delectable homemade sauces to the fluffy buttery buns, and of course, the main stars (the beef pattie and fish fillet), everything was executed to perfection.
This little adventure to the East of Singapore left me thoroughly satisfied and eager to return whenever I crave burgers.
Expected damage: S$12– S$30 per pax
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