The Daily Grind

For too long, burgers were deemed junk food here. There’s truth in that belief—after all, burgers were always associated with McDonald’s and Ramly, both of which aren’t exactly known for the use of farm-fresh ingredients. Like everything else, upmarket options have emerged, initially from the international chains like Chili’s, Hard Rock Cafe and TGI Friday’s.

More recently, the likes or Relish have made burgers worthy of a night out. The Daily Grind takes it even further. With burgers averaging around RM30 each, only a tycoon would deem it junk food. So what does the premium price get you? Mainly, quality ingredients. From the homemade ketchup and chilli sauce to the freshly ground beef, buffalo mozzarella to portobello mushrooms, the gourmet ingredients reveal themselves on first bite.

Even on their own, the burger patties have a satisfying, robust flavour. Together with the melted buffalo mozarella and pesto sauce on the Italian buffalo burger (RM34), it’s a smoky treat between two buns. Not that The Daily Grind only does well with meat. The portobello mozzarella stack (RM28) is a mushroom lover’s dream, with thick portobello mushrooms so flavourful it’s enough to dismiss the absence of beef. Additionally, the thick cut french fries that come with the burgers are served hot and fresh, and excellent with the chunky sauces. There’s also more than burgers on the menu. The stuffed jalapeno poppers (RM14) is a bold appetiser—fiery hot, mouth-puckeringly sour and also creamy, thanks to the cream cheese within. The fried meat loaf (RM28) is a decent dish, though it’s hard to understand the decision to fry it instead of baking it in the oven as is done traditionally.

The smoked salmon salad (RM22) is also tasty, with capers, salmon-stuffed olives and a nice yoghurt mustard dressing. The pickles on top of the salad (and some burgers) are also evidence of The Daily Grind’s premium approach—instead of being overwhelmingly sour as store-bought pickles can be, the ones served here are pleasantly balanced.

The quality ingredients used, however, sometimes make the shortcomings even more obvious. It would be nice if the presentation was a little more interesting. The branded dinnerware is nice. The fact that the burgers are boringly placed in the centre of each plate not so. The overtoasted buns were also slightly disappointing. Service, while friendly, was also a little disorganised. All of these minor complaints wouldn’t matter as much if the price point was slightly lower. If price wasn’t an issue, however, then there are few places in the city to have a foie gras burger washed down with thick and rich milkshakes like the chocolate hazelnut or peanut butter and malt (both RM14). Made with homemade ice cream, of course.

Text & Photo Brian Yap