Proving to be more than a social-media-influencer-fronted project, the steamed fluffy ‘bao’ is skillfully upgraded to a Chinese burger. Asian flavours reign, in particular the Wagyu bao, made from M6 wagyu beef and topped with caramelised onions and wasabi. Bow down to the bao here.

No burger list is complete without this burger institute, which earns its stripes with a diverse range of burgers from the classic to eclectic. For the adventurous, the Bulbasaur offers a hodgepodge of ingredients that come together weird yet wonderfully – think fried chicken, tangy green salsa, seaweed mayo, egg and melted, sharp cheddar cheese. Head to the lab here.

If you’ve eaten your way through the city’s standard fluffy burger buns, go for something a little ‘hardcore’ with a salmon bagel burger. It’s like having breakfast in New York, when you bite into a halved chewy bagel, sandwiching sliced smoked salmon, thick slathers of cream cheese, capers, crispy lettuce and sharp red onion rings. Drop by for a bagel here.

Foie gras has been enjoying a moment away from formal menus and fine-dining occasions. The premium block of fatty indulgence has upped the traditional beef burger in a not-so-humble creation, pan seared over a juicy beef patty, glazed with balsamic palm sugar, sliced Portobello mushroom and onion cranberry jam. Posh up your burger jam here.

Speaking of upgraded burgers, check out some buns at these new openings to feast at this April.