So I did!
I realise after my first and unsuccessful bite that this burger is too big for me to pick up. The patties are slipping against each other and the burger is too tall and heavy for me to hold together (and I don’t do knife and fork with burgers – even in nice hotels). So I decide to remove one of the patties and decrease the height of the burger.
The patty is one of the most melt in the mouth patties I have ever tried, not just because of the quality of the meat but also the expert who has put it together. I asked for it medium rare and it’s cooked to perfection, the beef melts in my mouth and whilst it’s juicy it’s not at all greasy, the meat tastes ‘clean’ and soft. I’m in such awe I have to ask to see the chef, Chef Lim, who humbly comes out to tell me that he only uses celery and butter in the patty to compliment the wagyu. Wow. I try to ask the cut he uses but it ends up lost in translation. No bother, I’m already tucking into my second patty, which after removal from the burger I decide to enjoy on its own to fully appreciate the flavour with no other distractions.
Surprisingly though, it’s not all about the wagyu in this burger – every element is fighting to steal the show. The bun is white, soft and seeded, it doesn’t rip despite the weight of the burger and pressure it’s put under. Layered across the bottom bun there’s a few pieces of lettuce, dark green and crisp – not a limp excuse for lettuce that I’ve experienced a lot recently. On top of that there’s two chunky slices of tomato – no slushy insides, they are very firm, so much so that I remove them to enjoy on their own. This is followed by lashings of mayonnaise, providing a base for the first patty to sit on. The patty is then generously layered with cheese – mild cheddar slices that are so subtle that they don’t detract from the flavour of the meat, and add a hint of saltiness and a stringy melted mozzarella texture. The cheese also melts down over the patties, a pale blanket over the meat hiding the wagyu beneath it. Despite the amount of cheese the flavour isn’t overwhelming and it’s elasticity makes it stick to the burger instead of falling out.
On top of the double patties is the piece de resistance – the pineapple fritter. I’ve enjoyed pineapple in burgers before, but a pineapple fritter is a revelation – here the batter is crisp and light and coats the sweet fresh fruit, reducing the wetness and preventing it from sliding out on the first mouthful. It also gives the burger its Malaysian edge and works perfectly with the simplicity of the wagyu patties and subtle cheese. On the side is a dish of freshly made mango chutney – which I was a little suspicious about. I adore mango chutney, but with a beef burger I wasn’t so sure. I am now truly converted – this is the part that tied it all together, where all the different elements come together for the grand finale – a tangy, sweet chunky chutney paired with the beef, mild cheese and crispy pineapple fritter. A little Malaysian burger explosion right there.
It’s not every day you are presented with the opportunity to try a wagyu beef burger, let alone a double. Wagyu (which is Japanese for cow) is not only famed for it’s incredible high quality and flavour, but also for it’s price, these would come with a hefty price tag in London. I’m in a bad habit of scanning menus for burgers nowadays and based on my luxurious surroundings I was cautious as to whether it would be my type of burger (I’m partial to the dirty burger). But the £11 price tag meant I just had to try it, and it is worth every single penny (and even the flight over!).
Whilst it would take a very serious burger lover to fly all the way to Malaysia for one particular meal, if you’re planning a trip already, this burger – one of the best I have ever tasted – must be on your ‘to do’ list.
Cameron Highlands Resort, Cameron Highlands, Malaysia