Shake Shack and Butcher’s Block are launching a limited-time ‘Aloha Shack’ special menu in collaboration with Raffles Hotel Singapore.
The collaboration brings together the warm spirit of ‘Aloha’, interpreted through the lens of Butcher’s Block Chef de Cuisine, Jordan Keao, who’s born and raised in Hawaii.
Aloha Shack Menu
The collaboration will feature FIVE items, including a special one that’s never been done in any Shake Shack outlet in the world.
- BBQ Smokehouse Shack ($14.20)
- Huli Huli Chicken ($12.20)
- Salted Egg Fries ($9.80)
- Roselle Ginger Lemonade ($6.80)
- Ube Coconut Crème ($8.10)
The BBQ Smokehouse Shack features a 100% Angus beef patty and a smoky minced beef patty. Inside is also a BBQ kecap manis sauce, along with pickled jalapenos which add a nice kick to the burger.
Out of the two burgers, we preferred the Huli Huli Chicken, which is inspired by the traditional Hawaiian roadside BBQ. It comes with either chicken breast or thigh glazed in Huli Huli sauce, which is a classic BBQ sauce in Hawaii.
Aloha Shack Sides & Drinks
There’s a Salted Egg Fries which we felt was more local than Hawaii, thanks to the blend of white pepper, salted egg yolk and fried curry leaves. No complaints, though, this was delicious.
Our favourite item has to be the Ube Coconut Crème, which is a new item in Shake Shack. It’s neither a shake nor their usual concretes, but more like a soft serve kind of dessert.
It’s made with vanilla frozen custard and topped with mochi coated in Kinako powder, really good!
One Day Exclusive
This collaboration between Shake Shack and Butcher’s Block will also extend to Raffles Hotel, featuring a special one-day-only item. On the 25th of April, at The Lawn of Raffles Hotel Singapore, the Shack-gapore Dog, will be available from 5pm to 8pm.
It’s a locally inspired creation by Chef Jordan Keao and Jim Grisch, Senior Director, Global Culinary & Product Development of Shake Shack. The 100% beef hotdog is paired with Chef Jordan’s salted egg yolk sauce and house-made Achar, tomatoes, cucumbers, toasted peanuts, crispy shallots and coriander cress.
This collaboration is happening from the 16th of April at all Shake Shack outlets in Singapore, available for a limited time only, while supplies last.
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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