myBurgerLab

myBurgerLab was founded in Malaysia in 2012 and became famous for its striking black charcoal burgers, and for a hands-on culture: one of the co-founders, Renyi, was known to clean the kitchen alongside the interns, and several of those interns went on to manage branches or open their own cafés.

The menu mixes American classics with Malaysian flavours and playful names. Beef burgers use Angus cheeseburger patties; others pair fried chicken thigh with creamy salted egg yolk sauce, a Malaysian favourite, or with green salsa and spiced lime. The Lab Burger adds kobis goreng, stir-fried cabbage, and the house fried chicken is finished with curry leaves.

There is a separate “Aburi” line of simpler, flame-seared burgers, a choice of meatless burgers built on a whole fried Portobello mushroom, and a low-carb option where any burger is served in extra lettuce instead of a bun.

Restaurants in Malaysia, including Sea Park in Petaling Jaya.

• Zetteria (Japan, since 2023). The new name of Lotteria Japan: the shrimp burger of 1977 and the “Zeppin” cheeseburger, now under the owners of Sukiya. Also built on beef, egg, a special sauce and cheese.
• Burger Machine (Philippines, since 1981). “The burger that never sleeps”: the Philippines’ round-the-clock roadside burger stand. Also built on beef, egg and cheese.
• Tropical Hut (Philippines, since 1962). The Philippines’ veteran burger chain, older than Jollibee, famous for the egg-topped Rancho Ranchero. Also built on beef and egg.
• Lucky Pierrot (Japan, since 1987). Hakodate’s beloved local burger chain, with circus-themed shops and a sweet-and-spicy Chinese Chicken Burger. Also built on beef and egg.