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The Teppanyaki Chicken McGrill: A look behind the scenes

I paid a little visit to the King Albert Park McDonald's today to see how the new Teppanyaki Chicken McGrill is made. This was my first time in two decades in a McD's kitchen (I worked in a McD's for a spell before NS) and I was quite looking forward to it.

The kitchen has computers and the newer grills now, but there is still the same ruthless efficiency that I experienced when I worked there. The first thing that struck me about the McGrill is the sourdough bun. I am told these are specially baked at their bakery for this sandwich and dusted with wheat flour.

After being toasted, the special sauce is applied.

A leaf of fresh lettuce…

Some juicy tomato slices…

The chicken thigh patties are grilled here…

"Smile, you're on mrbrown's camera!"

Hot off the grill!

Time for the chicken thigh to join the rest of the sandwich…

And packed into the box, ready to go!

I had to hustle out of the kitchen as soon as I got my shots because the lunch crowd was coming in and it was going to get hectic.

I wonder if I can still slide across the floor like I used to do in my younger days. Probably not. I was much lighter when I was 18.

How Would You Make It Better?

I am having a bit of fun with the #makeitbetter hashtag on Twitter, which you can also try at MakeItBetter.sg.

McDonald's has something new coming and it will be revealed on the 1st of March 2011, Tuesday. Watch this space for more details and even a little contest from me.

In the meantime, you can download or print the Make It Better 1-For-1 Coupon valid for ala carte burgers, Chicken McNuggets and McWings, valid on 1 March 2011 only.

Or you could just show them the coupon by loading this blog post on your phone, haha!