Shake Shack Singapore opens at Gardens by the Bay with LTO menu
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Shake Shack Singapore opens at Gardens by the Bay with LTO menu

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To celebrate the opening of Shake Shack Gardens by the Bay on 28 August, Shake Shack Singapore will debut a loaded Roasted Garlic Mushroom Burger and Crinkle Cut Fries topped with a made-from-scratch creamy, roasted garlic mayo. The limited-time items are available at Gardens by the Bay from 28 August, and at other Shacks from 3 September till 15 October 2021.

Limited-Time Roasted Garlic Mushroom Menu

Inspired by the bold flavours of a classic New York steakhouse, the Roasted Garlic Mushroom Burger features a provolone cheeseburger topped with sauteed portobello mushrooms caramelized in butter. Topped with crispy fried shallots and tangy roasted garlic mayo, the burger delivers layers of rich, savoury flavours that complement Shake Shack’s hormone-free, Angus beef, reminiscence of a decadent steakhouse dinner. No Shake Shack experience is complete without Crinkle Cut fries, and the limited-time Roasted Garlic Fries are topped with roasted garlic mayo, parmesan and a sprinkle of fresh scallions.

Landscaping by Gardens by the Bay

An ode to the enormous tropical garden it sits in, the seventh Singapore Shake Shack features a verdant visual experience and inviting atmosphere with florals and foliage curated by the horticulturists behind Gardens by the Bay. Seamlessly weaving together the interiors of Shake Shack and tropical outdoor landscapes of Gardens by the Bay, guests are welcomed into the Shack with rich and bright bromeliads blooming along the main and front entrance while bedded and hanging foliage provide a lush setting for the outdoor seating.

Inside the Shack, guests can spot coral bells and home-grown calla lilies, with curtains of amaranthus and asparagus ferns framing different design elements. At the heart of the floating landscape is an eye-catching floral chandelier in the center of the Shack with a cheerful display of bright green ferns, red canary grass, dried palm caps in warm colour tones and dried gold-coloured palm inflorescences.

Gardens by the Bay Exclusives

A celebration of the horticultural haven with waterfront gardens and plants from around the world, Shake Shack Gardens by the Bay will feature two exclusive concretes – Berries by the Bay has a vanilla custard base blended with forest berries jam and shortbread, topped with fresh blueberries and dried osmanthus flowers; and Tropic Like It’s Hot is a refreshing delight after a sunny day out at the Gardens featuring vanilla custard blended with mango, passionfruit and shortbread, topped with mango chunks.

In line with Shake Shack’s mission to Stand For Something Good®, 5% of sales from the Shack AttackTM concrete will be donated to Singapore Environment Council, a non-profit dedicated to sustainability issues and coordinates environmental efforts in Singapore.

Shake Shack X soph O

Shake Shack Gardens by the Bay blooms with local artist soph O’s vivid mural inspired by the similarities between undulating terrains and varying plant patterns at the Flower Dome. Working across a range of forms, materials and processes, soph O’s art represents the interconnectivity of our community and a system of complex perspectives. With a blend of sorbet shades and pops of jewel tones, the inside and outside murals evoke an uplifting mood, like that of endless summers and everlasting blooms at Gardens by the Bay while encapsulating the warmth of every Shake Shack experience.

Shake Shack’s seventh outlet will be open Monday to Thursday from 11am to 8pm and Friday to Sunday from 10am to 9pm. 
Located at Gardens by the Bay, 18 Marina Gardens Drive #03- 02/03, Singapore 018953, Shake Shack Gardens by the Bay is easily accessible via public transport, including a direct link from Bayfront MRT station.
*Grand Opening Day, 28 August, Opening Hours: 11am to 9pm

 

About Post Author

Surabhi Pandey

Surabhi Pandey, a former Delhi Doordarshan presenter, is a journalist currently based in Singapore. She is the author of ‘Nascent Wings’ and ‘Saturated Agitation’ and has contributed to over 15 anthologies in English and Hindi in India and Singapore. She writes on topics related to lifestyle and travel and is an active reporter on the tech startup ecosystem in Southeast Asia. She is the editor and founder of The Vent Machine.
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