This humble hawker stall started out in 2015 because of The Burning Oak’s young founder and chef’s, Jeremy Han, passion for cooking, which is rare sight amongst Millennials. Now 25, you can tell his passion for his hawker is still alive and burning, handling almost everything by himself and working every day, including weekends, from morning till dawn. Kudos to him for having the fighting spirit and keeping the hawker culture relevant to the future generation!
It’s a very sustainable cuisine, I mean nothing can go wrong with rice and meat, especially if they are cooked to perfection!
Surprisingly, most customers do not use social media, in fact, this stall is actually founded on word-of-mouth. The crowd ranges from the young to the old folks, and received rave reviews from many media outlets and the crowd here at Simpang!
What’s unique here is that all the meats are grilled using charcoal fire. Unlike many places, this stall uses sous-vide cooking which vacuum pack a slab of meat into a plastic pouches and submerge it into water so that the meat is cooked evenly.
This yummy combo bowl is the Tajima Wagyu & Pork Cheek Bento ($17.50) which is one of their latest promotions! Every bento bowls come with Koshihikari rice, Japanese pickles, onsen egg hidden underneath all the meat as well as a bowl of miso soup! They use Tajima Wagyu which is a brand that comes from Australia. It offers consistent quality beef which is very suited for export. Having two very different types of meat
This 72hrs short rib ($6/skewer) has been on the menu since the first day. This succulent stick of beef short ribs is so soft and juicy it’ll melt in your mouth! Having such quality food in hawker centres is indeed rare, but luckily these beef skewers at The Burning Oak are affordable and needless to say, tasty. We heard that customers order 5-6 plates of it at a time because they just can’t get enough of these!
348 Bedok Rd
Closed on Mondays
Tue-Sat: 12noon to 1:30pm; 6pm to 9:30pm