Letting the Hot Buns out @ Three Buns Quayside

Author: Alex Chua

I love my burgers. Fatty, flame-grilled meat patty enclosed with cheese and veggies, slapped with two toasted buns are my simple go-to indulgences whenever I’m feeling carnivorous. When Potato Head unveils its first stand-alone location for their award-winning burger and cocktail brand Three Buns, I knew I couldn’t, and shouldn’t, miss this burg-bulous event.

Taking its sustainability business seriously, the 80-seat burger bar is retro-fitted with upcycled, eco-friendly interiors and sustainably-made furniture handcrafted by Indonesian artisans. This environmental-friendly endeavour gels well with the Potato Head Family ethos of “Good Times, Do Good”. We know they do good, so now let’s roll on the Good Times!





Executive Chef Adam Penny, known globally for making iconic burgers from scratch, has curated a new menu with exclusive combinations and popular signatures for us to try. First up is the Red Man Burger (Beef Rendang). Looks like a mouthful, the sous-vide beef cheeks are so tender you can almost use your lips to bite. Fully-infused with a hearty sweet and spicy blend of over 10 spices and ingredients which includes gula melaka, the complex flavours are further accentuated by the coconut mayo and fluffy coconut buns made from coconut oil and coconut milk. Yes, I am going coconuts over this, and it is really sedap!





Next up is the Da Cheese Master, inspired by the dirty, old-fashioned truck stop burger. Moist, juicy black Angus beef patty wrapped in gooey double cheddar, charred onions, double ketchup and rich white miso paste, the taste is solid, meaty and flavourful. Be sure to have the napkins ready before you bite into this perky delicious.





Vegetarians, don’t skip this burger joint just because they are selling burgers. The latest meat-free burger on the menu, Truffello patties consist of truffle and Portobello mushrooms. Juicy, whole portobellos has a nice savoury bite-feel, and I have nothing to complain even though I am a devoted carnivore.

Saving the best bun to the last is the Bun DMC. Homemade watermelon rind relish stacked on bawang goreng, onion puree plus 3 islands mayo on pillowy buns oozing with melted cheese. Sinful. Succulent. Bam! No shame to say I can have this anytime of the day.





Besides the burgers, Three Buns also sells delish hotdog buns too. One of their signatures is the Asian-inspired Seng Dog is topped with wasabi mayo, Three Buns relish and bawang goreng, all nestled in freshly toasted matcha bun. The soft/meaty mouthfeels is just pure joy.





As if the above isn’t enough to satisfy your full-to-bursting stomach, the friendly service staff presented the Sticky Icky Wicky. Date pudding steeped in gula melaka, coupled with a melange of toasted coconut butterscotch sauce and a generous scoop of salted vanilla. Tuck into this is bound for a sticky mess, and I almost couldn’t fork it because my dessert resembles the shape of a duck.

Three Buns Quayside
60 Robertson Quay, #01-01, Singapore 238252