Big Boy Franks

Big Boy Franks emerged during the pandemic as a Muslim-owned, halal-certified quick service restaurant bringing American-style comfort food to Singapore's heartlands. Founded by Mohammed Addam after pivoting from the events industry, the establishment operated from Jurong West, serving generous portions of burgers, hot dogs, meat stew buns, and sides that captured the spirit of classic American diners with halal assurance.

The menu featured creative takes on Western fast food favourites. Their Chicky Big Boy delivered a jumbo chicken hot dog topped with homemade chilli chicken stew and cheese, while the Just a Big Boy offered the same jumbo frank with customer's choice of sauces. On the burger side, the Big Boy Beefy Bap showcased scratch-made beef patties with cheddar cheese, signature sauce, and lettuce, while the Big Boy Chicky Bap featured chicken chops in black pepper sauce. These hearty offerings, with prices starting from , provided value-conscious alternatives to mainstream fast food chains.

What made Big Boy Franks notable was its void deck location, bringing quality Western food directly to the neighbourhood in an unpretentious setting. This approach reflected an understanding that good food does not require fancy premises, just honest cooking and fair pricing. The restaurant represented the entrepreneurial spirit that drives many F&B ventures, particularly during challenging economic periods.

While the establishment has since closed, it exemplified how Muslim-owned businesses fill gaps in Singapore's dining scene, providing halal Western food options in residential areas where choices are often limited.