McDonald’s Clubhouse Burger with Truffle Flavoured Shaker Fries, Coke Float, and Red Velvet McFlurry with Oreo

McDonald’s Singapore’s has a new Christmas festive menu, which I tried with the courtesy of omy Blog Club, which I tried at Dhoby Ghaut Plaza Singapura.

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The Beef and Chicken Clubhouse Burger was a grilled beef patty or grilled chicken thigh burger in McDonald’s with lettuce, a slice of white cheddar cheese and tomato. The differentiating features are the two pieces of ‘bacon’ (they call it chicken bacon strips, which tastes very interesting – I suppose they have to keep it Halal…), caramelised onions, mustard sauce and a soft shiny glazed bun. Overall it was a solid burger and the caramelised onions and mustard was nostalgia of the typical Aussie Barbies back home. I enjoyed the beef burger more than the chicken one, whereas my boyfriend prefers the chicken one because it was succulent and a whole chunk of chicken instead of mince.

The burger was accompanied with Truffle Flavoured Shaker Fries (from $3.25), which are plain fries with the Truffle flavoured powder to shake shake shake. It was more of the truffle smell (which wafted throughout the whole restaurant) than the taste which was a bit underwhelming. It tasted a bit like the seaweed shaker fries but without the seaweed, and a bit of truffle smell.

Coke Float (from $2.90) is coca cola with McDonald’s soft serve as a topping which provided a refreshing treat.

The Red Velvet McFlurry with Oreo Cookie Bits ($2.90) was nice! I mean I have always loved cookies and cream PLUS red velvet so it was a great match in my opinion… But as typical of McFlurries it was very sweet, good thing I asked for less red velvet powder.

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Each Clubhouse Extra Value Meal, which includes a Grilled Chicken Clubhouse Burger or Beef Clubhouse Burger, French Fries (M), and a glass of Coca Cola, is available at $8.60. Top up 80 cents to upgrade to Truffle Flavoured Shaker Fries and a Coke Float (S).

You can also choose swap your fries for a corn cup at no extra charge, or top up $1.20 to change to a Garden Side Salad (comprising of lettuce, red and white cabbage, crunchy carrots, corn kernels and tomatoes, served with a Japanese dressing).

By the way I had the Coke Float and Red Velvet McFlurry on separate days shared with my makan buddy; as I would not recommend taking so much sugar in one go!

All the promotional items will be available in restaurants islandwide from 26 November, while stocks last.

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New Ebi Burger with Sweet Potato Fries and Honeydew McFlurry from McDonald’s Singapore

Disclaimer: The first part of the post was an invited media tasting

McDonalds - Cereal Ebi

Credit: McDonald’s Singapore

If you love the Ebi Burger from McDonald’s, look out for the new Cereal Ebi Burger and accompanying sides from 3 September 2015, for a limited time only. Omy Blog kindly invited me for a special launch event of the new McDonald’s Ebi Burger. Ebi is prawn in japanese, and I wanted to see what would be coming up before the rest of Singapore, so treated myself to the rare McDonald’s indulgence. Yeah it’s not the healthiest meal ever, but I haven’t had Macca’s for a few months, and I do enjoy their Asian-themed burgers that I don’t get in Aus… So I brought myself to the AMK Park Macca’s (which reminds me of the stand-alone Macca’s restaurants in Australia; it’s one of the rare ones I see in Singapore with a drive-thru). Sorry for the poor quality photos; I’ve been moving house (or room, rather) and my organisation is a bit messed up so I forgot to charge my camera battery and had to resort to the iPhone in horrible night lighting.

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The new Ebi burger trumps the one I tried last year. For reference, the one last year was a wasabi flavoured sauce with a carrot/cabbage mix which felt almost like coleslaw. This year’s Cereal Ebi Burger (à la carte from S$5.35) has a crunchy cereal bun topped with chives and roasted white sesame (it’s a soft white bun with a sprinkling of cereals on top, not multigrain unfortunately…). It has the same whole crisp small prawn patty as last year, with a cereal coated batter and a mild potato flavour which gave the patty a pleasant mealiness. Sandwiched between the butter lettuce leaf lies a shrimp flavour mayo paste with a spicy lingering heat (some of the ingredients include onion, garlic and chilli padi). The sauce made the burger quite moreish with just the right level of spiciness, combining the different Singaporean-esque flavours; but the spiciness level may not be enough for many Singaporeans, it is certainly nowhere as hot as McSpicy.

The crispy sweet potato fries (à la carte from $3.25) are coated with an ever so thin, crispy and light batter and they were so darn good! I love sweet potato fries anyway, but these ones were really addictive; the batter made the fries crispy for a long time, unlike other sweet potato fries which become soggy. I adored the sweet and salty interplay of flvaours. They should really make these a regular, just like the yummy twister and shake shake fries; or maybe not because then I would be patronising McDonald’s too much haha.

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The Honeydew McFlurry ($2.90) had a strong and pleasant honeydew taste, similar to the honeydew vitasoy flavour. It is flavoured with a sweet honeydew powder, but it is mixed in thoroughly and not in green strands / chendol like the picture seems to suggest (there was a small lump of powder that was not mixed well into the ice cream, but otherwise it was totally smooth). For textural contrast, there were crushed cones on the iconic soft serve. While I enjoyed the dessert, it was too cloyingly sweet for me; if I were to get it again, I would request for less honeydew powder. It would also taste better if there were fresh honeydew chunks in the McFlurry (a bit of wishful thinking since I’ve never seen Macca’s offer fresh fruit in their ice creams before!).

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We also got to try the chill drinks: Ribena Chill ($1.95) and Mango Peach Chill ($2.45) (basically slurpees with Ribena or a mango peach sjora style syrup; the Ribena being a bit sweeter) that were refreshing albeit a bit of an overload of sugar.

The ‘Ebi-Kase’ special set meal includes a Cereal Ebi Burger, a glass of coca cola (small) and crispy sweet potato fries (medium), available for $7.45. To healthify your meal slightly (and kudos to you if you can really resist those addictive sweet potato fries), opt to swap the fries for a corn cup (no extra charge), or a garden side salad of whole leaf lettuce, red and white cabbage, crunchy carrots, corn, tomato and a Japanese dressing (top-up $1.20).

Thank you Omy Blog and McDonald’s for the invited tasting.

McDonald’s
10 Ang Mo Kio Street 12, Singapore 567740
Tel: 6451 3365
Opening hours: Daily, 24 Hours
Website: https://www.mcdonalds.com.sg
Facebook: https://www.facebook.com/mcdsg

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Reprise for my second Ebi Burger at Hougang Avenue 8 McDonald’s (anonymous identity) on 11 September 2015

So the first post had really lousy photos and I also wanted a quick lunch so with my trusty Canon G7X in hand, I went to the neighbourhood McDonald’s for comparison.

The prawn patty tasted a bit different this time, it seemed there were less whole prawns and more of the starchy/fish paste filler instead. A bit disappointing, but I suppose it makes sense that they’d make the invited event more impressive than the real thing. The sauce was still nice though, and the batter still with a nice cereal crunch.

When I went into the Maccas store, I could tell the sweet potato fries were sitting there for quite a while as it was about the end of the stash. Not wanting to wait until they cook the new batch, I asked if I could have a non-salted sweet potato fries (because this trick works for the regular potato fries: if you ask for the non-salted one, they always make it fresh and hot for you and it tastes so so much better than mushy fries minus the sodium overload). Unfortunately, this trick did not work as the server insisted that there is no salt added to the fries. I didn’t dare ask for a newly fried sweet potato fries though, which was unfortunate because I did not enjoy the stale sweet potato fries (tasted doughy and not at all crispy). Dipping it into the garlic chilli sauce helped me to get through it. The sweet potato fries also taste good with the ice cream (come on, I know many of you guys would’ve dipped the Maccas french fries into the soft serve as a kid, no?).

This time I was smart and asked for less powder for the honeydew McFlurry. So it was better, less sweet yet with an adequate honeydew flavour punch and the nice cornflake-like crunchies (which remind me of Rice Bubbles in ice cream, one of the simple pleasures I made for myself sometimes in Australia; although I just realised…there’s no Rice Bubbles in Singapore?! Maybe it gets soggy too fast in this humid weather?). It is still very sweet though haha.

And yes, I only just discovered you can lift up the McFlurry like a paddle pop with the spoon. 😛

Mook’s Thai Mookata BBQ at Bugis

Singapore has seen a growing trend of Mookata sprouting in even the smallest of coffee shops; it is one of the most popular get-together meals in Thailand and I can see why it’s getting popular in Singapore. I love Mookata, even more so than regular steamboat as the meat juices being grilled drips into the soup which adds to the richness, and the grilling beforehand enhances the meat’s natural sweetness. ‘Moo’ in Thai means pork, while ‘kata’ means skillet. Hence the pig imagery in so many Mookata restaurants, including Mook’s. Legend has it that the dome shaped hotpot came from a soldier in Chiang Mai who grilled meat using their helmet.

Opened on 7 April, 2015, Mook’s Thai Mookata BBQ is just opposite Bugis Junction near the ever popular Ah Chew Desserts. Mook’s has a down-to-earth interior with wallpaper in a brick design and plenty of space aligned between tables to facilitate comfortable groups. I believe I was lucky that there was no queue outside (because of all the Grouponers!), I have read that it could get quite nasty with the queuing but luckily I went at ~6pm sharp and there was still space available.

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When I first ate Mookata, I had no idea what the white pieces of chewiness were and was taken aback to discover it was lard! On first chew I thought it was squid but realised it was too chewy/greasy to be so. Luckily the waiter had been nice and helped place it on the skillet to grease it first. Eventually I took away the lard because the meats were already fatty enough, although I guess this may be one reason the surface of the grill became a bit browned due to slight sticking of the meat (I’ve heard that it happens regardless though unless a non-stick grill is used! So, no excuses not to healthify a meal!)! They use a gas stove and their hotpot doesn’t have any grill holes, allowing all the meat juices to roll into the narrow moat of broth. While this made the soup quite tasty, the tight moat made it difficult to scoop out the noodles or vegetables inside, and the tongs were quite difficult to manoeuvre as they were very tight!

There were a choice of two soups to be poured into the moat: chicken soup or tom yum (we chose tom yum, although we got a taste of the chicken soup when I requested a bit of plain soup when it started to evaporate out). The Thais traditionally use water but Singaporeans loving their strong-flavoured food of course opted for interesting soups instead. I thought the tom yum soup at Mook’s was quite nice, not too spicy. It was the tomato-based style one with less lemongrass inside; I felt it was not using the real ingredients itself but made from a paste, although I know many Thai restaurants also use a paste as the base. I personally prefer it to be more strong on the herbs/lemongrass though. The chicken soup was light and pleasant; it didn’t leave a strong MSG aftertaste in the mouth. Although they placed a whole metal jug of the soup on our table, the waiters were quite attentive and helped us pour in the soup every time they noticed the supply was evaporating too quickly or when the fire was out. I had adjusted the fire to try and get the lightest one possible as the heat was really blazing out intensely!

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The food itself came in platters of assorted meats: fatty pork collar and pork belly, garlic marinated chicken thigh, flower clams, fish ball and a few pieces of the lard (I requested for no hot dog and crab sticks because I prefer unprocessed foods more; they gave us more pork to substitute). On another basket was an array of cabbage, buk choy, enoki mushrooms, kang kong and tung hoon (bean thread vermicelli). It would have been nice if they had provided an egg to provide some dipping to smooth out the meat.

The food was fresh and decent with very tender meat, although I do prefer leaner pork. The wide variety of the vegetables was also a nice touch. I ordered an extra plate of tung hoon ($2) because it soaked up the yummy soup so nicely and also because the portion was too small for two hungry people. I’m not sure if it was really the two pax set meal or whether it was a slightly smaller version because I got the Groupon deal. Well I can’t say I’m unhappy considering I only paid $16.80 for the Groupon voucher ;). The original set meal is a reasonable $29.90 for two pax as well, not too bad considering the quality of the food but I do hope the portions would be bigger if paying full price.

The chilli sauce at Mook’s is apparently a specialty there, although I didn’t find it amazing… it tasted a bit like (according to RX who is quite the chilli expert) Yong Tau Fu sweet sauce, sesame and a bit of chilli. I found the meat was already very well-flavoured with the marinade (a bit too salty actually!) so I didn’t find any need to dip it into the sauce.

Other than the set meal, they have some a la carte finger food like pork nuggets ($5.90) and sotong balls ($5.90); or a customised DIY selection of different types of meat and veg to suit your tastes.

It was a fun experience and we enjoyed cooking the food together. The place was clean and neat, and importantly, air-conditioned (although not quite as strong as we wished as the stove’s heat was blazing outwards! I honestly don’t know how people manage to do it in hawker centres!) but there were no individual ventilation hoods for each table. Unfortunately, that means your clothes will stink after coming here!

Even without the coupon, Mook’s is a rather affordable and comfortable Mookata experience with good service and a good location, and with their late opening hours, I think they will become a popular dining spot with some fine-tuning of the recipes/equipment/portion sizes.

Mook’s – Thai Mookata BBQ
2 Liang Seah Street, Bugis, Singapore
Tel: 6334 6270
Website: https://www.facebook.com/mooksthaibbq
Mon – Sun: 3:00 pm – 11:00 pm

Closest MRT: Bugis