The Evolution of Burgers in Malaysia: From Street Food to Gourmet Bites


In Malaysia, a country celebrated for its culinary diversity, the story of the humble burger unfolds like a rich tapestry, woven with flavors, innovation, and cultural integration. What started as a Western import has been transformed into a culinary staple, reflecting Malaysia’s unique ability to blend global influences with local traditions.

The Rise of Ramly Burgers: A Cultural Phenomenon

Ramly burgers are a staple in Malaysia, and an integral part of the local burger scene.
Image Source:

The Ramly burger, more than just a street food, has become a cultural icon in Malaysia. The brainchild of Ramly bin Mokni, who started selling burgers with his wife in 1979 and later founded the company in 1984, these burgers were a response to a gap in the market for halal Western fast food. The unique combination of margarine, Maggi seasoning, Pattaya-style egg, and a variety of meats like ostrich and deer, not only tantalized local taste buds but also symbolized Malaysia’s openness to culinary experimentation.

McDonald’s: Global Flavors, Local Twist

McDonald's Prosperity Burger series is a good example of localized burger flavors catered to the local customers.
Image Source: McDonald’s Malaysia

McDonald’s entry into Malaysia in the 1980s was more than just the introduction of a fast-food chain; it was a gateway to global cuisine. Over the years, McDonald’s has localized its menu, introducing items like the Ayam Goreng McD and the Prosperity Burger, offering a taste of the global with a distinctly Malaysian twist.

The Gourmet Revolution: my Burger Lab and Beyond

myBurgerLab (or my Burger Lab) introduced the Nasi Lemak Ayam Rendang Burger in 2017. Which combined local flavors like sambal and rendang with gourmet burger buns and patties.
The Nasi Lemak Ayam Rendang burger was released in 2017, in response to McD Singapore’s Nasi Lemak Burger.

The emergence of my Burger Lab in 2012 marked a new era in the Malaysian burger landscape. Their innovative approach – incorporating local flavors like sambal, petai, and even budu – was groundbreaking. The introduction of concepts like the Nasi Lemak Burger was not just a culinary innovation; it was a statement about the potential of burgers as a medium for culinary artistry.

This wave of gourmet burgers also saw other players like KGB Burgers and Spade Burgers, each contributing their unique spin to the Malaysian burger scene. These establishments highlighted a growing trend: a demand for quality, creativity, and a gourmet experience in burger dining.

Post-Pandemic Resurgence: Street Meets Gourmet

Worlds collide, as many new burger brands in Malaysia are combining both the 'gourmet' and 'street' burger concepts together.
Image Source:

The post-pandemic era has witnessed a resurgence in the burger industry, with a notable trend towards gourmet street burger stalls. This new wave, characterized by establishments like Local Area Burger and Bones in TTDI, signifies a shift towards quality and craftsmanship, even in the more casual street burger segment. The popularity of Smash Burger-style patties and homemade ingredients indicates a growing consumer interest in quality and authenticity.

Cultural Integration and Sustainability

Kulim, also known as 'Jungle Garlic', is an amazing local produce with garlicy flavors
Kulim, also known as ‘Jungle Garlic’, is an amazing local produce with garlicy flavors
Image Source: The Star

As burgers continue to evolve in Malaysia, there’s an increasing emphasis on sustainability and ethical sourcing. The industry is seeing a shift towards locally sourced ingredients and environmentally friendly practices, mirroring global trends in food sustainability.

The Future of Burgers in Malaysia: An Evolving Landscape

Rightside is a great example of a local eatery that champions plant-based meals
Local burger joint Rightside serves in-house vegan burger options.
Image Source: Rightside

Looking ahead, the Malaysian burger scene is poised for further innovation. With the rise of plant-based diets, there’s potential for more vegetarian and vegan burger options. Additionally, the fusion of Malaysian regional cuisines into burger recipes could offer an even more diverse range of flavors, appealing to both local and international palates.


The burger’s journey in Malaysia is a testament to the nation’s culinary adaptability and innovation. From Ramly’s roadside stalls to the gourmet creations of my Burger Lab and the latest gourmet street stalls, the Malaysian burger has become more than just a meal – it’s a symbol of cultural fusion, a canvas for culinary creativity, and a beloved component of Malaysia’s rich gastronomic landscape.

Ren Yi Chin, a mechanical engineering graduate, embarked on a journey into the world of F&B during his university days. Falling in love with all it had to offer, he harbored a dream of creating a place where people could come together, create memories and bond over good food and unforgettable experiences. From this dream, my Burger Lab was born in 2012. Over a decade later, Ren Yi continues to lead the my Burger Lab team, developing new recipes, experimenting with unique marketing techniques and creating happiness between fluffy bamboo charcoal buns.

1 thought on “The Evolution of Burgers in Malaysia: From Street Food to Gourmet Bites”

Leave a comment