SINGAPORE – Say aloha to a new Hawaii-inspired collaboration menu between burger restaurant chain Shake Shack and meat-centric, wood-fire restaurant Butcher’s Block at Raffles Hotel Singapore. 

From April 16, all 11 Shake Shack outlets here will roll out five exclusive items – curated by Butcher’s Block’s Hawaii-born chef de cuisine Jordan Keao. The collab will run for about two months, while stocks last.

In a media preview on April 8 at VivoCity’s Shake Shack outlet, chef Keao – who has been based in Singapore for the past 10 years – made it clear that there is no pineapple on the menu, calling it a “real showcase of Hawaii and local flavours of Singapore”.

Two of the items are burgers. The first is a BBQ Smokehouse Shack (from $14.20 for a single patty) with a quarter-pound 100 per cent Angus beef patty topped with smoky minced beef gravy, barbecue kecap manis sauce, pickled jalapeno and pickled red onions. The smoked gravy draws inspiration from the popular Hawaiian loco moco dish, which traditionally consists of a hamburger patty on rice with a fried egg.  

The other is a Huli Huli Chicken burger ($12.20), made with crispy chicken breast or thigh glazed in Huli Huli sauce, topped with coleslaw and lettuce.

The sauce – typically used as a marinade for g...