Shake Shack been doing a series of local collaborations lately, and this one is with Michelin-listed KEK Seafood. They took cze char dishes like coffee pork ribs and white pepper crab and made burgers out of them. I had the latter, and it was pretty good, as the taste of the Sarawak white pepper shone through without overwhelming it. The big pile of julienned green scallions was fun too. But it's been so long since I've last been here that I forgot that I don't like their boring fries. I should have opted for the special with white pepper sauce drizzled on top instead.
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