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After gunning for meaty domination in Hong Kong and Bali, The Butchers Club arrives in Singapore with a burger outpost that builds its stacks with dry-aged beef patties. The freshly ground Black Angus mince is served medium and nestled with maple-glazed Canadian strip bacon, caramelised onions, English white cheddar, tomato and pickles in the signature The Burger ($20), with the option for duck fat fries ($8), fried thrice for maximum crispiness. Other stacks carried over from Hong Kong include the Double Happiness ($38) that loads two patties between grilled cheese buns, and Sriracha- and kimchi-laced Wu Tang ($25). Chow down on all these with a Peroni or bourbon ($10-$17) close at hand.