The Burg, Damansara Uptown

Single-handedly serving up sixty-strong burgers every night, The Burg’s founder Arthur Cheong is a one-man burger-flipping machine, crafting street-burger specialities whose inspirations span Japanese yoshoku joints to Malaysian Chinese dai chow destinations.

Stuffed with tender fried chicken thigh meat blanketed in The Burg’s own crisp batter mix, slathered with kitchen-made slaw and sauces of Japanese curry, roasted sesame, buttermilk or salted egg, sandwiched in thick, dense buns, these burgers promise a substantial rumble for your ringgit, clocking in at RM9 each (add RM1 for fries).

The Japanese curry calls out to folks who like a light, mellow sense of culinary comfort, while the buttermilk conveys rich, robust creaminess - combined, these represent an interesting path taken by Arthur, whose past experience in baking and French cuisine at establishments in KL and Singapore might not have pointed to a penchant for burgers.

A steady stream of customers on a Friday evening signals that The Burg’s real-meat take on roadside burgers (begone, mass-made patties loaded with fillers, binders and additives, cloaked in cloying black pepper sauce with mayonnaise) has earned its spot amid Damansara Uptown’s kopitiam stalls for chicken rice and prawn mee.

Bonus points for the fun playlist echoing from this stall, leaping from Juice Wrld to Lewis Capaldi.