Team Burger King, Your Fave French Fries and Other Sides Now Come in a Bucket

(SPOT.ph) "Which fast food restaurant has the best fries?” is not a question you'd like to ask as an ice breaker or as a conversation starter—unless your goal is to create friction among people who likely have a strong stance in this age-old debate. So, we’ll hold back on asking for now for fear it could cause WWIII.

Instead, we’ll bring the good news to those on Team Burger King. If you love the fast-food chain’s thick-cut fries and their other burger sides—so much so that even the large size they normally offer isn't enough to sate your cravings—you should meet the King’s Bucket. 

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Check out Burger King's new King's Bucket size for your choice of sides:

Burger King’s new King Bucket is the largest serving size now available for its fried sides. That means you can get a giant serving of your favorite BK side—the choices for which include the Thick-Cut French Fries which are addictive shoestring fries that are deep-fried until golden brown.

If you also love Burger King's other sides, like the Onion Rings or the Hash Bites, you'll be happy to know these are also available in King's Bucket size too. Burger King's Onion Rings are criminally underrated because these slightly sweet-savory are pretty good for their price; on the other hand, the Hash Bites are the Thick-Cut Dries' prettier sister. These are bite-sized hashbrowns that have more crunch to them.

Here's more good news for fans of Burger King's Ultimate Sidekicks: the Cheese Bites have returned based on the Burger King website;  the bad news is that this one isn't available in a King's Bucket. For now, your only options are the six-piece and 10-piece Cheese Bites.

Ready to order? Burger King's King's Bucket costs P189 for Thick-Cut Fries, P189 for Hash Bites, and P209 for Onion Rings. These are available in stores and for delivery via Burger King's website, GrabFood, and foodpanda.

See list of Burger King branches here. For more information, visit Burger King's Facebook page.

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