Western, Fast Food, BurgerBurgers by Bossy FlossieThere are two critical components that make a good burger. The first is having a thick, prime-beef patty cooked to a lush medium-rare. When I’m eating a burger I want to see plenty of meaty pinks and reds, and I want to feel those fatty juices dripping down my chin with every bite.
The second important quality is the burger bun. This is all too often underestimated in burger joints. I mean, how on earth did brioche buns become a thing? No, no, no. The bun needs to be soft and plain-tasting (wholemeal is a bonus) in order to complement and not overpower the beef patty.
Breakfast & Brunch, European, CafeBossy Flossie Loves BrunchCoffee, eggs and smashed avo on toast are just a few of Bossy Flossie’s favourite things. There is a damn good brunch scene in Singapore that I’m happy to share!
