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Potato Head Singapore Revamps Food and Bar Menu

All-day lifestyle and F&B destination, Potato Head Singapore, launches an all-new food menu at Three Buns comprising new signature burgers, rice dishes and poke-style dishes, the casual gourmet burger and cocktail restaurant has diversified its offerings to cater to all tastes at any time of the day.

Satisfy your burger cravings at anytime of the day!

Over at Three Buns, there are a bevy of burgers to devour. All burgers are made from scratch and comprise an upsized 150g Black Angus beef patty, with all sauces painstakingly made in-house, and all buns made by a local baker twice daily.

The unusual yet delicious sweet and savoury burger, Watermelon Man ($19), combines garlic-, chilli- and anise-compressed grilled watermelon with a beef patty, Italian Quader de Cavra goat’s cheese, pickled onions and Three Islands mayo.

For something decadent, Fun Boy Three ($23) – an ode to the mushroom Swiss -stacks a juicy beef patty with smoked Applewood cheddar and roasted Portobello mushrooms with garlic-miso butter and truffle aioli, encased in a toasted demi-brioche bun.

Following a renovation at the bar, Potato Head Singapore also introduces a new cocktail menu inspired by unmistakably Singaporean flavours.

Inspired by Singapore’s diverse heritage and cultural enclaves, Potato Head Bar has created a cocktail menu inspired by the city’s neighbourhoods. The menu is full of twists on classic cocktails, as well as original creations that seek to showcase the region’s best ingredients. Inspired by the Singapore Botanic Gardens, Internal Healing ($20)—a twist on the classic Tommy’s Margarita—is a refreshing and slightly smoky shaken drink with mezcal, pineapple juice, cilantro and fresh lime juice.

Heading out west, the Royal Autumn ($21) is a take on the bubbly French 75 cocktail with a Japanese touch. Inspired by the calmness of the Japanese Gardens in Jurong East, the refreshing libation mixes shiso liqueur with bubbles and Peychaud’s. Head Bartender Jonathan Emmanuel has also re-interpreted the Singaporean breakfast staples of coffee and kaya into a cocktail.

The Yakun Kaya ($21) is based on childhood memories of heading to the coffee shop in the mornings and references the quintessential Keong Saik shophouse in the early ‘80s, the deceptively simple stirred drink combines pandan-infused bourbon with coffee bitters and orgeat syrup to create a smooth and spirit-forward creation. Another food-inspired drink is the Long Q ($21), which is his take on one of Singapore’s national dishes, chicken rice.

A twist on the Dry Martini with the addition of sesame oil and coriander-infused gin, this cocktail is cheekily named for Singaporeans’ willingness to queue for our favourite hawker dishes.

Potato Head Singapore
36 Keong Saik Road, Singapore 089143
Open Tue – Sun: 11am – Midnight
Tel: +65 6327 1939

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