It’s been a while since we’ve visited a food truck in Singapore, so we were pretty psyched to check out Ye Olde Cow, a four-month-old joint that slings burgers out of a rig parked at co-living space lyf one-north. Opened by secondary school pals Ip Jun Yat (right in main pic) and Sean Khua, both 33, the hip burger truck offers a tempting USP: dry-aged Australian Black Angus beef patties at a more affordable price than what it’ll usually cost in a restaurant (the burgers at Ye Old Cow start from $10.90 a la carte — as a rough comparison, a dry-aged burger with fries from Huber’s Bistro costs $23). YOC serves American-style smash burgers – named after how the beef is seared and pressed into thin patties on the griddle. All their burgers feature about 110g of beef, split into two skinny patties by default. The minimalist menu offers three beef burgers with toppings like American cheese and caramelised onion, plus a vegetarian option featuring grilled mozzarella.

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Patties made by chef who wrote a thesis on dry-ageing

“We had the idea of selling dry-aged burgers because I did my thesis on [dry-ageing]. It’s something that I have a lot of interest in,” shares Jun Yat, who has a degree in culinary arts and management from the University of Brighton in the UK. Dry-aged beef is known for its extra concentrated flavour and more tender texture – as well as a heftier price tag – than its fresh-cut counterparts.

With his expertise, Jun Yat is able to offer dry-aged beef burgers at more affordable prices. Ye Olde Cow’s patties are made from a blend of Australian Black Angus rump, brisket and “something else” that’s been aged for 35 days. “Most butcheries only use premium cuts for dry-ageing [for a higher profit margin]. To keep costs low, we buy bigger sub-prime cuts from the supplier directly and age them ourselves [in temperature-controlled cabinets] in our central kitchen,” he says.

Why a burger truck?

Before Ye Olde Cow, Jun Yat and Sean have never started their own food business, though they’ve had their eye on the burger scene for years, waiting to make their move. “We started talking about it as early as 2017. At the time, there was an influx of [establishments offering] extremely heavy burgers. We couldn’t find something that we’d appreciate – a simpler, quality burger at a lower price point,” says Jun Yat.

The duo spent the next five years “looking for the right location” before finally landing on the food truck idea. “This way, we’re able to serve our food islandwide and not just [via] delivery. We feel it’s worth a try rather than opening multiple stalls that have the same concept,” he says.

As both owners still hold day jobs – Sean is a lawyer and Jun Yat is a head chef at a “semi fine-dining modern European restaurant (he declines to name the eatery on record)” – they don’t run the burger truck personally. Instead, YOC is helmed by two young cooks, though Jun Yat says he visits “as much as he can”. However, Jun Yat personally ages the beef and does the minced beef blend for the patties at the central kitchen. 

Only open for biz three days a week

The burger truck is open only every Tuesday to Thursday. “It’s quiet here on weekends. We’re focused on growing on doing events,” explains Sean. So far, YOC has participated in a few corporate events and a pet adoption drive. While the current address is permanent for now, there are plans to move around different locations to bring their food to more people in future.

Two-minute walk from One-North MRT station

YOC is parked in front of an apartment block at lyf one-north. Follow the signs displayed across the road from One-North MRT Exit B and look for a funky orange truck featuring their quirky mascot Reginald (a suited-up, monocled cow).

The downside of patronising a food truck is having to search for a spot to enjoy your meal. Thankfully, a partially-shaded amphitheatre next to YOC offers plenty of seats – including a couple of benches and small tables.

OG, $10.90

This entry-level OG burger comes with American cheese and caramelised onions, tucked between fluffy brioche buns from a supplier. The flattened patties boast a deep, rich char – the caramelised edges were especially yummy – and offer a beefier flavour than most other cheeseburgers. While the meat itself isn’t particularly juicy, the melty cheese and house-made mayo impart a gooier texture for a tastier bite.

Classic, $11.90 (8 DAYS Pick!)

A more substantial and well-balanced burger than the OG. Loaded with lettuce, tomato, raw onion and cheese, the veggies add a much needed refreshing crunch to the burger while balancing the richness of the patties. This is a satisfying burger that hits the mark without leaving you in a food coma.

Traditional, $11.90

Packed with pickles, raw onion, cheese and three dressings – house-made mayo, mustard and ketchup, this is a tangy, saucy stack that will suit those who prefer a punchier burger. 

Ye Olde Cheese Fries, $7.90 (8 DAYS Pick!) 

YOC elevates cheese-loaded fries with minced, dry-aged beef and a maddeningly good cheddar sauce that’s cooked with beef fat. 


The result is a sinfully shiok, smoky treat with plenty of depth and flavour. Best shared with a pal.

Top up $7 for a side and drink 

Add $7 to any burger purchase for YOC’s crispy shoestring fries and house-made lemon tea or lemonade.

Bottom line

While YOC’s well-crisped thin patties could be juicier, the flavourful, beefier-than-usual dry-aged stacks are worth a try if you’re in the area. Moreover, they’re pretty well-priced for the quality. Don’t forget to also order the decadent cheese fries loaded with more dry-aged minced beef.

The details 

Ye Olde Cow is at lyf one-north Tower B, 80 Nepal Park, S139404. Open Tue to Thur 11am-2pm & 5pm-8pm. More info via website & Instagram. 

Photos: Alvin Teo

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