Episode 2 of Masak-Masak Malaysia is out now! In this episode, we go behind the scenes at myBurgerLab. myBurgerLab has created an obsessive frenzy for their burgers ever since they opened. We talk to co-founder Ren Yi about their formula for success – and how they make their burgers so tasty.

Ren Yi of myBurgerLab As an independent restaurant, myBurgerLab started small – first as a pop-up venture, later opening their first outlet in Seapark – a neighbourhood better known for street food. However, rent was affordable and myBurgerLab was soon one of the neighbourhood attractions, with customers queuing outside the shop each day before it opened.


The myBurgerLab team not only refines each recipe to perfection (hence the “lab” in the name). This experimentation also led Ren Yi to try using charcoal powder in their buns – leading to the distinctive black buns they are known for.


In his interview, Ren Yi also explains how the restaurant has cultivated great customer service. At myBurgerLab, every employee has a stake in the company. The crew are known as “geeks” and are encouraged to work with passion, sincerity, respect and responsibility.

Website: www.myburgerlab.com
Seapark Lab
Mon-Fri: 5:00pm till 10:15pm (last call)
Sat-Sun: 11:00am till 10:15pm (last call)

Mon-Fri: 5:00pm till 10:15pm (last call)
Sat-Sun: 11:00am till 10:15pm (last call)

Sunway Lab
Mon-Sun: 11:00am till 10:15pm (last call)

Cyberjaya Lab
Mon-Fri: 11:30am till 2:00pm (last call)
Mon-Sat: 5:30pm till 10:00pm (last call)
Cyberjaya closes on Sunday.

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