Chin Ren Yi, 33

Teo Wee Kiat, 26

Cheah Chang Ming,
30
Founded in 2012

Making the world a better place

with experimental, contemporary
Gourmet Burgers.

© Wadhwani Foundation
 myBurgerLab
FAST GOURMET
FOOD FOOD

myBurgerLab is a fascinating Malaysian success story of three guys with no

culinary background who became budding restaurateurs. Founders Ren Yi,
Chang Ming and Wee Kiat could find no local equivalent to burger joints like
ShakeShack (US), In-N-Out (US), Grill’d (AUS), GBK (UK) and the likes, and
so they decided to shake up the staid and boring Malaysian Fast Food
industry with their iconic black-bun burgers, an experimental menu
(Mac&Cheese burger, Maggi-noodle coated fried chicken), young employees
(Geeks) and a lovely community goodwill ethic.

EXPERIMENTAL MENU AND INNOVATIVE MENU

CHARCOAL BUNS ARE FRESHLY BAKED DAILY
BEEF IS HAND-PICKED DAILY
70% WORKFORCE ARE NON-CULINARY PART-TIMERS
KITCHEN RULE: THE BURGERS MUST BE INSTAGRAMMABLE!

© Wadhwani Foundation
 Start with your means, rather than spend energy on defining
and refining pre-set goals. Capitalize on the resources at hand.

© Wadhwani Foundation
 START WITH YOUR
MEANS
After pulling RM200,000 (USD 45085)
in startup capital from friends and family
– since this was not enough to start off
in a swanky location with high traffic,
they started myBurgerLab from an old,
run down shop where the rent was low.
They believed that good burgers would
bring the traffic they need. They were
right.

© Wadhwani Foundation
 WHO I AM
Teo Wee Kiat, 26
Accounting and Finance Major
Chin Ren Yi ,33
Mechanical Engineer
Cheah Chang Ming, 30
Mechanical Engineer

Young, well-traveled foodies, with a liking

for high-quality international fast food,
which they did not find in Malaysia..

© Wadhwani Foundation
 WHAT I KNOW
Without any background in culinary
sciences, they decided to start with
burgers, which seemed to be the easiest.
They picked promising recipes online
and improvised! Their signature sauce is
a result of a Google search: “best sauce
to have with fries”, while the black buns
were accidentally created with
charcoal powder.

They worked at Red Bean Bag Cafe to

get experience in the food service
business.

© Wadhwani Foundation
 WHO I KNOW

Red Bean Bag Cafe + friends

As young, educated, and enterprising

people, they decided to leverage their
social connections to build their customer
base. They rented out the Red Bean Bag
Café’s kitchen at night to experiment, and
spent about RM8000 (USD 1803) doing
burger tests with friends, who loved the
novelty and variety!

© Wadhwani Foundation
 IMAGINE POSSIBILITIES

Make the world a happier place,

one burger at a time.

myBurgerLab strives for creativity,

quality and good will; to improve the
F&B industry with a burger that is
completely fresh and cooked upon
order; they also strive to improve the
lives of the people they touch - their
customers and the geeks.

© Wadhwani Foundation
 START WITH YOUR
MEANS
After pulling RM200,000 (USD 45085)
in startup capital from friends and family
– since this was not enough to start off
in a swanky location with high traffic,
they started myBurgerLab from an old,
run down shop where the rent was low.
They believed that good burgers would
bring the traffic they need. They were
right.
WHO I KNOW
Red Bean Bag Cafe + friends
As young, educated, and enterprising
people, they decided to leverage their
social connections to build their customer
base. They rented out the Red Bean Bag
Café’s kitchen at night to experiment, and
spent about RM8000 (USD 1803) doing
burger tests with friends, who loved the
novelty and variety!
WHO I AM
One business graduate and two
mechanical engineers
Young, well-traveled foodies, with a liking
for high-quality international fast food,
which they did not find at Malaysia.
“We’re out to make
the world a happier place,
one burger at a time.”
At the very core,
myBurgerLab is a community
business.
WHAT I KNOW
Without any background in culinary
sciences, they decided to start with
burgers, which seemed to be the easiest.
They picked promising recipes online and
improvised! Their signature sauce is a
result of a Google search: “best sauce to
have with fries”, while the black buns were
accidentally created with
charcoal powder.
They worked at Red Bean Bag Cafe to get
experience in the food service business.
IMAGINE POSSIBILITIES
Make the world a happier place,
one burger at a time.
myBurgerLab strives for creativity,
quality and good will; to improve the
F&B industry with a burger that is
completely fresh and cooked upon
order; they also strive to improve the
lives of the people they touch - their
customers and the geeks.
#Effectuation