The beef burgers here are brisket-heavy, the fried chicken is crisp and the there’s a choice of potato bun or a vegan gluten-free alternative. From there, though, things get interesting with alternative proteins and Taiwanese flavours playing a big part.
Vegan and vegetarian options make up around half of Upperhand's menu: tofu, tempeh and jackfruit are all strongly represented. All menu items can be made gluten-free with a change of bun.
Beef and chicken can be made “beast” (cooked in mustard with caramelised onion, extra sauce and extra cheese) or “loco” style (with chopped chilli, Sriracha, guacamole and caramelised onion). Loaded fries come in Peking duck and nacho-bacon varieties. Green beans come dry-fried in house-made XO sauce and topped with pork mince or fried tofu.
Liquid refreshment at Upperhand is primarily in the form of bubble tea, a Taiwanese tea-based drink that involves toppings and additions such as chewy tapioca balls, and fruit jelly.
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