Bring the fattened calf and kill it, and let us eat and celebrate!
I first tried One Fattened Calf four years ago when they opened their first restaurant in Biopolis. And it was right in the midst of the burger trend and the pandemic. At the time, I found their burger to be well-executed. Given the owner’s passion, I expected it would only improve with time.
Fast forward a few year, I had been hearing great things about One Fattened Calf. I was eager to return. However, it wasn’t until I ran into Joe at a friend’s wedding that we finally set a date to revisit. This time, we met at their brand-new restaurant in New Bahru.
If you’re wondering about the restaurant’s name, it draws inspiration from Middle Eastern and Jewish traditions. A fattened calf symbolize prosperity, celebration, and hospitality. In ancient times, slaughtering a well-fed animal was reserved for weddings, religious feasts, and welcoming honoured guests.
The most well-known reference comes from the Bible. That’s where the fattened calf was prepared to celebrate the return of the prodigal son. Inspired by this spirit of joy and abundance, the owners envisioned their restaurant as a place where guests could gather, feast, and celebrate life’s moments together.
Everything Is Made In-House – Almost
One Fattened Calf stands out for its dedication to crafting every component of their burgers in-house. They bake their own potato buns daily and hand mold the grass-fed beef for patties. They even prepare fresh pickles using simple ingredients like sugar, vinegar, and salt.
This hands-on approach ensures a wholesome dining experience where patrons can be assured that the food is made without preservatives or artificial flavourings.
Their commitment to providing a more nutritious meal is evident in their choice of grass-fed beef for their patties. Initially, in 2021, they handled the mincing process themselves. However, as demand increased, they began collaborating with a local supplier who would mince the specific cuts of beef for them.
The shaping and forming of the patties are still done at the restaurant. They have kept the seasoning simple with just salt and pepper so that customers can get to savour the natural flavour of the beef. Being higher in Omega-3 fatty acids than grain fed beef, Joe feels that grass-fed beef is a healthier option for their burgers.
Why not make a smashed burger?
At one stage, Joe did toy with the idea of doing a smash burger, which involves pressing patties flat on a hot grill to achieve a crispy exterior.
However, they finally chose to stick with traditional patties and take an extra step of searing the surface with a blowtorch to create a solid crust on one side. This method allows customers to enjoy the satisfying texture of the crust while preserving the patty’s juiciness.
OFC Butter Burger
One unique offering is their Butter Burger, where the traditional slice of cheese is swapped for two thick slabs of grass-fed butter.
This indulgent twist results in a pretty juicy and flavourful burger, though it may be a bit rich for some palates. The butter melts quickly so it’s best enjoyed promptly. As such, its not available for takeaway. 4/5
The Balanced Burger According to Joe
Joe emphasizes achieving an ideal bun-to-beef ratio, ensuring each burger is sized for comfortable bites without falling apart. He deliberately omits lettuce and tomatoes from the burger out of personal preference. Nonetheless, patrons may choose to add these for an additional cost.
Notably, their unique, intricately pleated burger wrapper resembles a giant xiao long bao. It helps to keep the burger intact and capturing all its juices for a neat dining experience.
Overall, I felt that this was a very thoughtfully crafted burger that balances indulgence with quality.
Their house-made potato buns are soft but still well structured and complements the juicy beef patty perfectly. The pickles add a delightful crunch without overpowering the overall flavour. While I would have liked a more pronounced beefiness in the patty, it would be difficult to pinpoint another burger joint that has a patty that need not be beefier! 4.25/5
Sides – Loaded Fries and Drink
Their loaded cheese fries are also very good. I like the quality of their fries and the taste of their nacho cheese sauce. Of course, this is a commercial sauce rather than a house-made one. But once I started eating it, I found it quite difficult not to reach out for another fry!
Instead of going the milkshake route, they wanted something tangy to cut through the rich burger. They decided to make a calamansi slushie instead. They obtain fresh calamansi lime juice from a supplier and add their own sugar and slush it themselves. This is also another unique feature of the restaurant which I felt is quite Singaporean.
Husband and Wife Team
During our recent visit, we had the pleasure of getting to know Joe and Corrine better. We were truly impressed by their business philosophy, which we delve into more deeply in the video above.
It’s refreshing to encounter conscientious business owners who are committed to producing quality, wholesome products for their customers while fostering a positive and supportive work environment for their staff.
Conclusion
It’s great to be able to track One Fattened Calf Burger’s growth as a Singaporean burger brand. If you’re in search of a burger that’s both delicious and as nutritious as a burger can be, look no further.
Visit One Fattened Calf Burgers to satisfy your cravings. As they’ve aptly stated, “the Fattened Calf has been killed, and the celebration has begun.” Time to make a trip down to join in the celebration!
