New McSpicy® Deluxe, McMuffin® Stack and Bandung Soft Serve

McDonald’s® stores across Singapore have just introduced several new items to their menu, most notably the all-new McSpicy® Deluxe and McMuffin® Stack.

McSpicy® Deluxe

The McSpicy® Deluxe is a combination of McSpicy® patty topped with white Cheddar cheese, tomato and tomato jalepeno relish, between a corn-meal dusted bun.

This is available from S$5.90 a-la-carte or in an Extra Value Meal™ from S$8.00 at all McDonald’s® Restaurants across Singapore, and via McDelivery® and Grab Food, while stocks last.

Creamy Herb Chicken Pie

Originally available for a limited time last year, the Creamy Herb Chicken Pie – consisting of creamy goodness packed with chicken, carrots, potatoes, peas and mushrooms all encased within a crispy pie pocket, is also making a comeback.

This will be available from S$1.00 at all McDonald’s® Restaurants across Singapore, and via McDelivery® and Grab Food, while stocks last.

McMuffin® Stack

The early risers are not forgotten, either.

For the breakfast menu, the McMuffin® Stack consists of two sausage patties, crispy chicken bacon strips, sunny-side-up egg and melted cheddar cheese between toasted wholegrain muffins.

This is available from S$5.30 a-la-carte or in a Breakfast Extra Value Meal from S$6.50, served with a choice of Hash Brown or Corn Cup as well as a McCafe Premium Roast Coffee or Tea.

Bandung Soft Serve Dessert Range

For those who are craving for something sweet, McDonald’s® Singapore is also launching a new Bandung range of soft serve desserts – available in a Cone/Twist Cone, ChocoCone, Strawberry Sundae or McFlurry® and all of these yummy new items are exclusively available at McDonald’s® Dessert Kiosks – while stocks last.

The Bandung Soft Serve Cone and Twist Cone is available from S$1.00.

The Bandung ChocoCone is priced at S$1.20.

The Bandung Sundae is available at S$2.00 and the Bandung McFlurry is priced at S$3.00.

Kueh Salat Cake

As well, the popular Kueh Salat Cake, which was originally introduced last year – is making a comeback too. This is a combination of pandan mousse, sponge cake and sticky rice, topped with coconut flakes.