[CLOSED] The Quarters

Made using fresh lemongrass juice
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I could taste the lemongrass flavour and the gula melaka brings out the sweetness
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Overall, very refreshing but a tad icy though. I guess it was left in the fridge for too long
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Creme brulee with an Asian twist
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Invented by Chef Deming
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Made of 100% pure Mao Shao Wang durian
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The custard was smooth and the torched caramel provided a nice crunch
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And the best part is that both the flavour and fragrance of MSW wasn’t too overpowering; which is good for any first timer trying durian
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In-house salted egg yolk sauce and chili crab gravy over shoestring fries
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Salted egg yolk sauce is really creamy and I could taste the distinct flavour from the curry leaves
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Chili crab gravy packed a punch and the crab meat added a nice textural depth to the fries
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Overall, the shiok fries are indeed SHIOK as I devoured them in about 5 minutes
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Invented by Chef Deming
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Comes with spiced and marinated chicken thigh slathered in peanut sauce and slothered in between slabs of rice patties
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One of the best burgers I ever had
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The star for me was the rice buns. They were pan-fried to a perfect crunch and chewy in the middle. *Chef Deming painstakingly took months of R&D to perfect this
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Spiced and well-marinated satay chicken was packed full of flavour and accompanied the sweet and nutty peanut sauce
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Made our way down to a quiet part of Tanjong Pagar for dinner with a chope voucher! All their burgers come with a sesame bun, the usual greens and oat battered chicken. We tried the Ayam Legend (salted egg sauce, $14++) and Ayam Hot (curry sauce, $14++). The sauces tasted surprisingly like the real thing! Would be perfect if they were a little more spicy. The chicken patty got a little overwhelming due to the deep fried batter, but the parts with tender meat were good.

If you haven’t already tried @thequarters.sg’s signature salted egg chicken burger, thank @chopesg as you can enjoy 1-for-1 burgers this month with June’s Chope Exclusive!

They surely aren’t stingy when it comes to the in-house salted egg aioli that’s lavishly drenched over the oat battered fried chicken thigh. A velvety, creamy sauce, the salted egg aioli did come across as a little jelak towards the end, perhaps also because it was rather salty (duh!). But I smell curry leaves too, which plays a crucial role in any salted egg dish. The oat batter delivers a perfect crispiness to the juicy chicken patty which is marinated using their spice mix and buttermilk.

The Lemak curry burger was pretty unique and a take on yet another local flavour. Again sandwiched between 2 sesame buns, the oat battered chicken was succulent but this time drenched with a really, really Lemak curry sauce. Heavily spiced and aromatic, it is also packed with the lactonic and nutty characters of the coconut milk.

Something worth mentioning is the size of the fried chicken was actually larger than the buns (you can’t even see the bottom bun) , which made us felt as though we were eating a chicken cutlet instead of a burger. Too satisfying. Saltiness of their sauces could be reduced. Each burger came along with shoestring fries.