Im off to Singapore tomorrow! 
Its going to be a blast. I will be meeting and mingling with bloggers from Hong Kong, Singapore, Philippines, etc in one of Singapores most prominent blog awards event. Im so looking forward to improve my network and my blogging skills as theres much to learn from everyone present there. After handling some international blogging campaigns via my company Rouge Communications, I can confidently state that blog advertising in the Philippines, Singapore, Thailand, Australia and other countries differs in varying degrees from Malaysia. These international bloggers has a different mindset when it comes to advertorials and blogging!
As in all things in life, improvement and change is permanent. A friend of mine recently took on bold changes in his career. From an engineer, he went on to become a videographer and the next thing I knew, hes one of the masterminds behind a burger joint!
A cosy joint in Seapark, very near to the famous Nasi Lemak Maybank and on the same row as the flying wan tan mee stall, myBurgerLab is managed by young, enterprising and obviouslyassiduous entrepreneurs. While Im consumed by the need to eat the best burgers available, they are obsessed with making the best burgers possible.
A lovely match Ill say, made even better when Seapark is a mere 20 minutes drive away.
After almost 20 Ramadhan buffet reviews almost on a daily basis, I was relieved to have a night free to grab a bite here at myBurgerlab before my trip to Singapore. Strolling in at 730pm, the place was packed and the grill was busy.
The menu is simple and options are clearly explained. Should your IQ be low enough to require further explanation, a myBurgerlab engineer hovers nearby and chirpily offers assistance.
Beef burgers were never my favourite. Pork yes, and even lamb or chicken. Beef? They always tend to be dry and dense, unless its wagyu patty but wagyu is not your everyday burger! Well, not for most of us anyways.
myBurgerLab aims to make the burger eating experience right. They just want to be the joint that serves that simple, juicy but absolutely satisfying burger thats easy on the wallet.
Hangover. RM16.
Being engineers, each component of the burger were analysed and experimented to their satisfaction before it hit the menu. And even after its on the menu, the improvements continues, with each upgraded version of burger being named 2.0, 3.0 as each time it gets an update.
Heck, this is starting to sound even better than Android!
My H angover beef burger is giving me a craving hangover now. The patty was cooked to the perfect degree of doneness, retaining its pinkish and juicy insides. Whoever who thought of drizzling maple syrup over the hashbrown is a genius! Savoury mushrooms and tangy sweet cherry tomatoes completed the ensemble. I added RM5 for fries and a soft drink and I must say the fries were so good that I nearly finished them all, to hell with diet and the no-carbs after 8pm rule!
Sniff sniff.. a foodie has got to inspect and verify the claims. A myBurgerLab staff told me the fries were tossed with rosemary herbs you see..
Passed! Yes there were rosemary in those freakinlicious fries! 
I couldnt eat that much in one visit so I had to contend with one beef and one chicken burger. For the fowl version, I opted for the Spicy Hawaiian (RM14), just because I wonder how spicy can a chicken burger gets without any mention of chilli on its description on ! the boar d.
The first thing that hit my mind when I saw my burger was Eh, why the bun misshapenone?? . LOL.
But all was forgiven. After all, at myBurgerLab, these engineers bakes each bun daily in-house. These buns were a bit too sweet for my liking to be a good match with the burgers but that was just me nitpicking.
Heres the innards of my Hawaiian Chicken burger. It was spicy but the spice was in the marinate of the chicken itself, not the orangy sauce you see below. Juicy cherry tomatoes, cheese and a thick slice of lightly grilled pineapple completes this savoury, spicy and sweet delightful burger.
Chomp chomp! Chowing down my burger and eyeing the kitchen for some secrets. 
Heres an insight of the work area that churns out these delicious burgers.
See this?
Well, it started out like this. Globs of well minced angus beef, given a few shakes of seasoning before it meets the smoking grill.
On the grill, it was flattened out and grilled to perfect doneness.
Buns, cheese, sauces and so forth added according to order.
Kudos to the team for the great work so far. Now, F & B business is a tiring and taxing field. Lets hope the boys keep up the stamina and determination. Ill like to see longer opening hours and perhaps even myBurgerLab branches in the near future!
myBurgerLab
No. 14, Jalan 21/22, Seapark
46300 Petaling Jaya, Malaysia
5pm 11pm. Closed on Mondays.
GPS:NA > Next trip yea? Ive got the coordinates but it didnt seem correct so Ill update with an accurate one on my next visit. And of course Ill be back! A Beautiful Mess and a Double Cheeseburger awaits!
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