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2012-09-11
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Witness the mad science of burger-making engineered into an art form _ the men behind MyBurgerLab opened their long-awaited outlet this week, cracking the code for between-the-buns masterworks. There's no Nobel Prize for the physics of patties, but we'd back MyBurgerLab for beefy brilliance; this precisely graded "A+ Burger" (RM15) sparks culinary chemistry with sharp cheddar, caramelized onions and shiitake and enoki mushrooms. Safety goggles and gloves not included. pontaneous combustion is
Witness the mad science of burger-making engineered into an art form _ the men behind MyBurgerLab opened their long-awaited outlet this week, cracking the code for between-the-buns masterworks.
There's no Nobel Prize for the physics of patties, but we'd back MyBurgerLab for beefy brilliance; this precisely graded "A+ Burger" (RM15) sparks culinary chemistry with sharp cheddar, caramelized onions and shiitake and enoki mushrooms. Safety goggles and gloves not included.
pontaneous combustion is possible in a burger like the Spicy Hawaiian chicken concoction (RM14), featuring fowl with red sauce, pineapple and mozzarella. Biologists haven't learnt if the chicken or the egg came first, but we hypothesize this chicken would come together nicely with some egg to moisten it further.
It doesn't take an Einstein to figure out that a vegetarian component completes MyBurgerLab's patty-rific table of elements. Try the "Bella Luna" (RM14), which boasts an explosively juicy grilled portobella mushroom with cheddar and a secret sauce.
MyBurgerLab experimented for months to nail the formula for which buns go best with what patties, sauces and toppings; even the fries were subjected to strict scrutiny, assuring an alchemy of crisply succulent savoriness in each herb-sprinkled strip of potato.
MyBurgerLab will create more monsters in the months ahead (though we think these are more the Mona Lisas of burgers than Frankensteins), including a possible beef-banana-peanut butter-and-beef-bacon extravaganza to have customers all shook up. If cryogenics had kept Elvis alive, now would be the time to wake up The King.Guinea pigs galore (we're guilty too!) lined up as soon as MyBurgerLab's doors were flung open (business hours are 5pm-11pm for now, Tuesdays through Sundays). Speaking of pigs, this is a pork-free outlet, but try not to complain; a beef burger done right beats a so-so pork one.
MyBurgerLab sold over 200 burgers in its first six hours of business; survival of the fittest will determine its long-term fate in the cutthroat cafe scene, but the bugger-all burger inventiveness here makes us hope it'll evolve from cult favorite to smashing success.
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