I work in ...


Your content is being adapted
based on your type of business.



Fried Chicken Thigh

  • Chicken Thigh, boneless 2.0 pc
  • Corn Flour 60.0 g
  • Chicken Eggs, beaten 2.0 pc
  • Salt To Taste
  • Black Pepper, Coarse To Taste

Golden Salted Egg Sauce

Mango Kerabu Salad

  • Gem Lettuce 100.0 g
  • Beefsteak Tomatoes 100.0 g
  • Daun Kesum, Chiffonade 5.0 g
  • Young Mango, Julienne 30.0 g
  • Red Shallot, sliced 10.0 g


  • Brioche burger bun 2.0 pc
  • Gouda Cheese 100.0 g

A tropical Asian fusion burger for a refreshing meal experience.



  1. Fried Chicken Thigh

    • In a bowl, season chicken thigh with salt and pepper.
    • Coat chicken with corn flour, followed by egg and corn flour once again.
    • Deep fry at 175c till golden brown. Set aside.
  2. Golden Salted Egg Sauce

    • Melt margarine in pan, saute curry leaf and curry powder till fragrant.
    • Add in sugar and chicken powder and allow to dissolve.
    • Slowly add in evaporated milk and heat till it bubbles.
    • Bring to boil, set aside
  3. Mango Kerabu Salad

    • Wash and dry the lettuce. Set Aside.
    • Slice beefsteak tomato into desired thickness.
    • In a bowl, mix kesum, shallots and young mango.
  4. Garnish

    • Grill the brioche, set aside.
  5. Final Plating

    • Grill burger patty to the desired doneness.
    • While the patty is resting, place gouda cheese on top.
    • Assemble burger salad and place patty on top, followed by the rest of the salad.
    • Glaze Crispy Chicken in salted egg sauce.
    • Serve.