Nasi Lemak Ayam Rendang

The Nasi Lemak Ayam Rendang Burger, probably one of our most hyped burgers ever in myBurgerLab history, this burger received not just the social media buzz generated by our fans usually associated with some of our burgers, but also media coverage from many media outlets including World of Buzz and Singapore based Channel News Asia.

Although the recipe concept for this burger has been sitting on our shelves since 2014, it was only recently released in August 2017, in response to the demands of our fans to create a ‘true’ nasi lemak inspired burger to challenge McDonald’s Singapore’s take on the Nasi Lemak burger.

After a few tweaks and improvements, including a new and improved rendang sauce by one of our Central Kitchen interns, Lin Han, who was affectionately given the nickname ‘Rendang King’. The NLAR burger incorporated a layer peanut butter, crushed anchovies, pickled Japanese cucumbers, a marinated fried chicken thigh patty, an egg prepared sunny side up, some onions, along with sambal and rendang sauces in between our signature bamboo charcoal buns.

And then, it began. The Nasi Lemak Ayam Rendang burger was launched on the 4th of August, and it became the talk of the town, with people flooding in every outlet and the NLAR burger selling out every day for the first couple of weeks. It was met with a mixture of divisive opinions, mostly positive, thankfully. The response was so good, that the initial plan for the NLAR burger was for it to be a limited run burger until the end of August 2017 to commemorate Malaysia’s 60th national day was scrapped and we decided to push the date until the end of the year 2017.

“While the burger is by no means a nasi lemak dish – especially without the rice – the essence of nasi lemak and rendang are apparent in the flavours, from the lemongrass to the spicy sambal. What stands out is the peanut butter – an ingredient that makes the burger all its own”

                                                                                                                     -Sumisha Naidu, Channel News Asia