Headed down to Burger Labo, which takes the space of now-defunct Nekkid and its still run by the folks behind The Naked Finn.

Featuring elements such as free-range egg, housemade garlic yogurt, "Frenchie" salsa and a 160gm GG French Poulet Boneless Leg, the Chicken Burger is also developed using a recipe by Chef Julien Royers who is the co-owner and chef of two Michelin-starred Odette at National Gallery. Sandwiched in between two light, buttered and grilled buns, the main driver of the burger is seemingly the housemade yogurt, which carries a garlicky tang that evokes a flavour usually more associated with Middle Eastern fare. The house-made yogurt balances out nicely with the boneless chicken leg, which is expertly grilled with a hint of smokiness and seems to be marinated with tumeric (?) for even better flavour; the flesh being juicy and succulent with the meat's moisture being locked in, yet not being greasy. The sunny side-up is crisp along the sides, featuring a fluffy egg white while the yolk eagerly bursts with a poke from the fork to reveal the golden goodness within. The Frenchie Salsa helps to cut through the heaviness of the burger by giving a refreshing crunch. Despite the more artisan elements used in the burger, the Chicken Burger was an item I appreciated given how easy to understand it was; not too abstract as the elements are pretty much what they are as described. Coupled with good execution, it was an item I truly enjoyed.