"I like black buns and I cannot lie..."
Three guys started this joint up mid last year and decided to sell burgers that foodies would love to eat. They actually had only 6 month's worth of money to sustain and test their beliefs. The plan: hook people with a great burger in a black bun and viral this so that people will talk about it and come. It worked. They came in droves and now they are serving maximum capacity of 500+ burgers per night. This upped from about 150 burgers on their full house opening night. Co-founder Ren Yi gets happy and passionate people to work for him so it shows in the taste and service.
We recently taste tested myBurgerLab and had a fun burger experience. If you are new to this place, there are five burgers that we recommend you try to 'get' the myburgerlab unique experience.
They experiment with their burgers all the time and keep coming up with better processes for their burgers- like using a flame torch to quickly melt their cheddar cheese so that burgers come to you faster and tastier, with cheese molded on the patties. New burger inventions come out every so often. But if you are a newcomer, we'd recommend that you try some of the basics and one or two of their innovative ones. Here are some of them.
The A+ is their simple basic beef burger. Has a nice simple taste with cheddar cheese, caramelised onions and mushrooms.
Shrooms Shrooms Shrooms. If you are a meat eater and have to go the vegetarian way, a portobello mushroom will get you close to a meaty taste and their huge mushrooms will not dissappoint. The mushroom is actually breaded then fried. Topped with cheese and a combo of shitake and enoki mushrooms, this burger has a lighter taste than their meat counterparts.
The Chicken Curry Crunch burger tastes a bit like a coronation chicken sandwich. This is chicken breast pan fried and served over a curry paste sauce which is more english than indian. i.e. the curry taste is soft and has no kick. But this is goes well with the pan fried chicken burger. You don't want your burger to taste like nasi kandar now do you?
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"Honest French food..."
I took a mini trip to France when I dined at this gorgeous restaurant on the hill. I was able to find classic French dishes that were prepared well and most importantly delicious!
Culinary trainer and chef-owner Jean-Michel Fraisse believes in using the freshest ingredients available without having to resort to anything processed. "The menu is designed to bring back a lost era when food was not as tainted as today and chefs did not take short cuts in the kitchen," says Fraisse. "At La Vie en Rose we make everything from scratch."
At the helm in the kitchen is chef Mickaël Cornutrait. He churns out meals that are best described as honest French food featuring specialities such as pâté en croûte ( pâté baked in a crust as pie or loaf ) , coq au vin ( chicken cooked in wine ), Bouillabaisse ( a French fish stew ) and more.
I started off with the foie gras creme brûlée. Yes you heard right, a savoury creme brûlée. They whip the foie gras with cream and top it with a typical sugar crust. The delicate taste of the foie gras is intensified by the richness of the cream. The top layer is crisp and cracks delightfully with a tap of the spoon. This is creamy and slightly sweet with a foie gras aftertaste. It works well with the buttery brioche on the side.
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"Authentic French breads!"
If there’s one thing I miss about being in Paris it’s waking up early in the morning and walking over to the bakery for some fresh baked goodies. Each time I go I have to buy more than one baguette because I will always eat at least half of a baguette on the walk back to the apartment. It is absolutely impossible to resist warm crusty bread fresh out of the oven. Living here though, there has always been a bit of frustration on my end as it’s been a struggle to find good bread (correction, good French bread). That is till I found Tommy Le Baker.
Tommy lived in France for 10 years where he picked up certifications in pastry, confections, chocolates, and finally breads. For 2 years he worked as a private caterer in France producing desserts, eventually he travelled around the country to wheat mills, bakeries, and communal ovens to learn more about bread making. It was here that he picked up his incredible skills and decided to open up a little café just off of Jalan Ipoh.
Tommy hard at work in his kitchen More »
"Porcine and divine..."
If you’re familiar with the story of the Three Little Pigs you’ll know that when he arrived at the house made of bricks the story went something like this: “Let me in, let me in,” cried the wolf. “Or I’ll huff and I’ll puff till I blow your house in!” “Not by the hair of my chinny chin chin,” said the three little pigs. So he huffed and puffed and huffed and puffed but couldn’t blow the third pig’s house down. And the pigs lived happily ever after.
At Hoofed however, though it’s made of bricks and even has a dome ceiling made of bricks, the wolf must have found a way in because this is one porkified menu. Pigs here are served up on a wooden board for dinner. It is also a chilled out spot that is a great place to kick back with friends and indulge in a great meal.
"We wanted to create something with a neighbourhood feel that serves good food and wine and we wanted to focus mainly on pork because there aren't many restaurants that have an almost full pork menu. We have a whole theme surrounding it with the decor including pictures of pigs," says Ernest Ong, one of the owners of Hoofed. "We chose this area because we run Tom, Dick and Harry's downstairs which is a pub concept and it was convenient to use the second floor for something else."
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"A beautifully cooked piece of meat!"
Good news! I can now tick ‘eat steak in a swamp’ off my to-do list. It was a rather pleasant experience, and one I wouldn’t mind going through again. Good food in a good place; that’s hard to beat. So, steak in a swamp: done! But let’s back up. No, I wasn’t actually in a swamp. That’d be weird. It just so happens ‘Toowoomba’ means swamp in native Australian Aborigine, as the poster on the wall says. And instead of a wet bog with mosquitoes flying around, Toowoomba Meats and Deli is perhaps one of the nicest looking places you can go today to enjoy a steak.
Toowoomba Meats and Delis is a steak-house owned by Perfect Fresh and Frozen, a local purveyor of meats, mostly imported from Australia. Their schtick is that all of their products are guaranteed Halal from reliable sources. Toowoomba is apparently their latest restaurant, situated in the brand new Platinum Mondrian commercial building along Jalan Genting Klang. It’s easy to spot from the main road; a few steps away from Overtime Sports Bar. If you’re wondering what kind of place it is, think Las Vacas or Ayers Rock; it’s essentially a meat shop that cooks for you.
The first thing that struck me as I stepped in with my colleague was just how clean and bright everything is. This led to a very cheerful, friendly atmosphere. There weren’t that many people around the day I visited, maybe it’s because of how new the place is. The restaurant is furnished with wooden furniture and decorated with high-contrast posters that mostly talk about meat. As with a lot of modern restaurants, the kitchen is visible to see behind glass panels. You can actually watch the chefs cook your food there and then. Of course, there’s the ice-box and meat-case where a selection of high-quality beef and lamb, all Australian and Halal, is ready for you to buy. The ice-box also contains seafood products such as salmon.
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"Absolutely delicious!"
With hot and mostly sunny days like ours, ice cream should be a daily affair, especially if it is as delectable as what Buckets churns out. Back in the day ice cream was traditionally churned in a wooden bucket; this is where the new player in the artisanal ice cream market gets their name.
While the ice cream here feels rich and creamy on the tongue, it’s actually made in a healthier way using top quality ingredients. They replace the cream with palm fats and gelatine isn’t used as a stabiliser for texture. Their ice cream is trans fat and preservative free meaning there is no fatty aftertaste or waxy coating on the tongue, just pure smoothness and a depth of flavour. The ingredients selected are the finest to ensure quality such as actual Oreo pieces in the cookies and cream, real Tahitian vanilla bean for the waffle cones, strawberries from France, chocolate from Belgium and more. Even the sorbets are made using the fruit pulp for pure taste and texture instead of using artificial flavouring. This keeps many of the vitamins and minerals intact meaning that the ice cream is not only healthier than the regular variety but it provides you with goodness too!
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"Delectable food from a truck on a bridge"
How’s the idea of eating pasta over a bridge sound? Bet you never expected that question to be fielded to you, right? I didn’t either, but here I was, doing exactly that: eating pasta over a bridge. This is Pusat Bandar Damansara, and the ‘bridge’ I’m talking about is the flyover over Jalan Damansara nee Sprint Highway down below. Let me tell you some more.
Come along at nights, 10pm onwards and head towards Pusat Bandar Damansara. Take the road that will lead to the McDonald’s, and you’ll spot a row of mostly full tables next to a small white van. Stop. Get down. Find a table and take a seat. Welcome to The Humble Chef.
The Humble Chef is actually a truck/kitchen/café combo, serving pasta dishes, sandwiches and omelettes. The proprietor, the friendly Chef Rosman Hussin, is actually a fully qualified chef; he took a Diploma in Culinary Arts from a local private college, and he had stints working as a chef in KL and Germany a few years back. Now he’s home and cooking up satisfying late-night dinner fare from the back of his converted truck.
“It was basically my mom’s idea,” Rosman said when asked why a truck and not a grounded premise instead. “You know, to open an actual restaurant takes a huge investment. Not to mention the overheads: rent, bills and so on. So my mom suggested a truck instead. I bought this truck, paid to turn it into a moving kitchen. And here I am.”
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