Water Balloon Burger features myBurgerLab’s signature charcoal bun topped with a signature sauce, mixed greens, grilled watermelon, chopped lychee and a 150g Australian beef patty.
IN CONJUNCTION with National Month celebrations, Mandarin Oriental, Kuala Lumpur, is collaborating with myBurgerLab for a limited time at its Aqua Restaurant and Bar.
Known for its gourmet burgers, myBurgerLab began in a small shoplot in Seapark, Petaling Jaya in 2012 and now spans six locations in the Klang Valley.
This collaboration sees chefs from Mandarin Oriental and myBurgerLab working together to design four special burgers that celebrate Malaysia.
These burgers highlight the key aspects and various flavours that can be found across the country.
The two creations by myBurgerLab are Water Balloon Burger (RM68) featuring its signature charcoal bun topped with a signature sauce, mixed greens, grilled watermelon, chopped lychee and a 150g Australian beef patty.
Also on the menu is Mala Nashville Fried Chicken Burger (RM58) comprising a large butterflied fried chicken breast, topped with a mala, honey and butter sauce, bird’s eye chilli-infused pickles and asam boi pickled onions.
The hotel will also be featuring the creativity of Aqua’s sous chef Timothy Perera with two exclusive burgers.
Burger Daging Berlado (RM68) showcases a fluffy bun with cucumber slices, eggplant, sambal belado, salted egg mayo, ulam raja and an Australian 150g beef patty.
Lamb and Mint (RM78) is made with a 150g lamb patty, topped with grilled artichoke, sun-dried tomatoes, romaine lettuce, sheep ricotta cheese and a tzatziki sauce.
The limited edition burgers are available until Sept 30.
For reservations, call 03-2380 8888 or email mokul-fb@mohg.com
