Activated charcoal is one of the latest super-ingredients to hit social media, used in detoxifying face masks, health drinks and now breads. Hipster burger joints have made charcoal bun burgers the latest food fad, now a must-have shot on every foodie’s Instagram feed. And I must admit, despite being more style over substance – charcoal doesn’t impart any distinctive flavour that give it a taste advantage over a standard white bun – they are quite fun!
myBurgerLab opened its first restaurant in KL’s Petaling Jaya district in 2012, inspired by the likes of America’s Shake Shack and the UK’s GBK. The restaurant’s fluffy charcoal buns are the blank canvas to its whimsical stacks. Despite the self-service ordering and collection, kitchen production line, plastic trays and tables, and watered-down ketchup, these burgers are a far cry from those served at your favourite fast-food chain.
The menu features favourite combinations from across the globe. Elvis Presley’s famous peanut butter and jelly combo is paired with jammy caramelised onions and myBurgerLab’s house-ground beef patty for the Jammin with Elvis (18.90RM). It’s a tongue-tingling mix of sweet and savoury. Double up your patties for extra meatiness for only 7RM!
Tropical grilled pineapple, truffly mixed mushrooms and fiery Red Sauce meet a succulent chicken patty for the Spicy Hawaiian (17.50RM).
Both the Nasi Lemak Ayam Rendang (18.80RM) and The Ultraman (19.80RM) reimagine Malaysian cuisine. The former features rendang sauce – a fiery curry paste made with coconut milk and spices such as ginger, galangal, turmeric and lemongrass – combined with tangy homemade pickles, creamy peanut butter, sambal hot sauce, sunny side egg and crunchy ikan bilis. The latter tops crispy fried chicken with an ingredient unique to this part of South East Asia: salted egg yolk.
Healthy these are not, but the wonderfully wacky flavour combinations are definitely worth the calories.
14, Jalan 21/22,
T: +60 10-369 5275
Open 17:00-22:15 Mon – Fri; 11:00- 22:15 Sat & Sun