McDonald’s New Seasonal Collab with Jumbo Seafood.
- Rayki Goh, MSc
- Jul 11
- 3 min read
Mc Donald’s X Jumbo Seafood
Dear food people,
McDonald’s has launched a new seasonal collab with Jumbo Seafood, featuring two items inspired by Singapore’s iconic Chilli Crab Sauce: the Chilli Crab Sauce Chicken Burger and the Chilli Crab Sauce Prawn Burger.
I tried both on the 1st-day of the launch so you can decide for yourself whether they’re worth your time and money.
Yes, you can thank me later!
BACKGROUND
Whether you grew up in Singapore or are visiting for the first time, chances are you’ve tried the Jumbo Seafood’s famous Singapore Chilli Crab.
For many, the real highlight isn’t the crab itself but dipping those crispy, bite-sized mantou buns into the thick, flavour-packed sauce. Traditionally, the sauce is thickened with beaten eggs and starch, giving it a glossy texture that clings well to both crab shells and bread. It leans sweet rather than spicy, making it enjoyable for kids and tourists alike.
In this collab, McDonald’s advertised that both patties are dressed with Jumbo’s signature chilli crab sauce.
THE BURGERS
However, the burgers didn’t include the familiar egg-thickened sauce. Instead, scrambled eggs similar to those from a Big Breakfast were sandwiched between the bun and the patty, along with a small piece of lettuce, just like in their typical chicken burger.
The prawn burger followed the same pattern. It resembled the seasonal ebi burger usually released during Chinese New Year, but with a different sauce this time.
Without the beaten egg integrated into the sauce, the flavour didn’t quite match what you would expect from the original restaurant recipe. It lacked the depth and savoury richness that made it memorable.
DID YOU KNOW?
When eggs are added into a dish rather than served on the side, they naturally enhance flavour. Egg yolks contain lecithin, an emulsifier that helps fat and liquid combine smoothly. This creates a more unified and rich taste. Eggs also trap flavour compounds, carry aromatic notes through their fat content, and develop deeper savoury tones through browning. They do more than just fill space on a plate, it binds the ingredients to the sauce.
THE VERDICT
Shiok rating: 3 out of 5, because the centrepiece of the collaboration was the chilli crab sauce, but it wasn’t the original recipe. It felt lacklustre, especially if you were expecting to enjoy the burger the same way you would at the restaurant.
Vibes rating: 2 out of 5, mainly because the burgers were poorly assembled and didn’t use decent ingredients to make them feel fresh.
Each burger is priced at SGD $6.95. Essentially, they are the existing chicken and ebi burgers freshened up with a different sauce. The chilli crab sauce feels underwhelming if you’ve tried the original recipe at the restaurant. I also vaguely remember the original sauce having a mild ginger note, which is a common aromatic used in seafood to reduce any fishy aftertaste. The burgers were poorly assembled, with minimal ingredients and no real sense of value. One burger on its own wasn’t enough to satisfy, and I only felt full after eating both.
If you were hoping to enjoy this burger collab to rekindle fond nostalgic memories of Singapore’s signature chilli crab, I’d say you might be a little disappointed.
Try it once if you’re curious. I did. But I won’t be going back for another round.
