Shake Shack embraces Peranakan culture with Candlenut collab burger

Shake Shack is partnering with Malcolm Lee’s Michelin-starred Candlenut to serve the Buah Keluak Burger and Curry Fries this Saturday from 11am until sold out at its Neil Road outlet. MARKETING-INTERACTIVE has reached out for additional comments. 

Shake Shack’s culinary director Mark Rosati worked with Chef Lee, who runs the only Michelin-starred Peranakan restaurant in the world, for Singapore’s first chef collaboration. The Buah Keluak Burger features a 100% all-natural Angus beef patty covered in buah keluak topped with Chef’s Mum’s Chicken Curry sauce, crisp cucumber, a fried egg, American cheese, diced pickles and ikan bilis sambal, all served on a potato bun toasted with garlic butter.

The Curry Fries are seasoned with a secret blend of curry powder and salt, and was created in tribute to one of Candlenut’s signature dishes, “Mum’s Chicken Curry”.

“We have been humbled by Shake Shack’s reception in Singapore and couldn’t be more excited to finally work with Malcolm for our first-ever chef collaboration,” said Mark Rosati, culinary director of Shake Shack.

“I first dined at Candlenut back in 2019 and was inspired by Chef Lee’s inventive take on Peranakan cuisine and his team’s warm hospitality. He is a talented and thoughtful chef, and we bonded over burgers since he worked at Harry’s Tap Room in the US. We’re serving a burger close to his heart and hope our fans love it as much as we do,” Rosati said.

Danny Meyer started Shake Shack in 2001 as a hot dog stand to support the Public Art Fund's “Art in the Park” contemporary art series in Madison Square Park. As a nod to its fine dining roots, Shake Shack has collaborated with some of the most influential chefs in the world including Danny Yip of The Chairman (Hong Kong), Zaiyu Hasegawa of Den (Tokyo), David Chang of Momofuku (New York), Kang Mingoo of Mingles (Seoul) and Dominique Ansel (New York).

“I first tried Shake Shack in New York City 12 years ago where I thoroughly enjoyed a ShackBurger,” said Lee. “I loved it so much that I made sure to eat Shake Shack whenever I traveled to countries that have it – Seoul, London, Tokyo, Dubai... anywhere! Fast forward to today, it is just an incredible feeling to be able to collaborate with Shake Shack in Singapore. It’s surreal and I’m very much looking forward to it.”

Meanwhile, Shake Shack is also planning for its Malaysia expansion having partnered up with SPC Group to expand its presence in the Malaysia market. The brand has plans to open up 10 stores in Malaysia by 2031. The new agreement increases the total number of contracted Shake Shacks with SPC Group to 45 by 2031. SPC Group is a leading global food company based in South Korea with 30 brands and over 7,000 stores worldwide.

Related articles:
First Shake Shack, then FIVE GUYS: Can existing fast-food chains take the heat?