These M’sians quit being auditors to start KGB, now the burger chain has grown to 7 stores

If you’re from the Klang Valley, chances are you’ve come across this popular Malaysian burger chain at least once—or maybe even indulged in one of their mouthwatering American-style burgers. For me, they’re undoubtedly in my top three go-to burger spots.

In case you’re still wondering which burger joint I’m talking about, it’s none other than KGB (Killer Gourmet Burgers). Though I’ve seen them around for a few years, I was surprised to learn that they’ve been in the F&B scene for over a decade.

Here’s how this beloved spot for burger lovers got its start.

The dream that started it all

In 2013, Steven and his business partner Joey, who were both working at one of Malaysia’s largest accounting firms, decided to trade their auditor suits for aprons and frying pans, embarking on a culinary adventure that would bring American-style burgers to the heart of Malaysia.

Why that? A similarity they both shared was a passion for food, especially American comfort cuisine. 

But their journey wasn’t just about burgers—it was about taking control of quality, crafting a unique brand, and providing top-notch, freshly made meals at reasonable prices.

Their initial plan was to franchise an international burger chain, but after realising that the high costs of licensing and shipping processed meat from abroad would make their burgers unaffordable for most, the duo had a lightbulb moment: Why not grind their own meat fresh daily?

This decision set the foundation for KGB’s success, allowing them to offer premium burgers without compromising quality or price.

Eventually, another partner joined them. “Nazrie joined us in 2017 as a junior store manager, and his determination and keen business sense quickly earned our respect, leading to his promotion as a business partner,” Steven told Vulcan Post.

From humble beginnings to local favourites

KGB’s first outlet was a modest half-shop lot in the Bangsar Telawi area. With Steven helming the kitchen and Joey managing the front of house, they started with a small team of four and opened only for dinner. 

The response was overwhelming. Within a few months, the founders said that KGB made its way onto several “top burger joints” lists, quickly building a loyal customer base.

They also shared that at the time, Malaysia’s burger scene lacked the variety seen in Western countries. “At the time we started, America was experiencing a ‘better burgers’ movement, which was reshaping the landscape of traditional fast food and upscale gourmet restaurants.”

“This fast-casual burger trend stood out for its use of premium ingredients, affordable prices, and laid-back settings, making high-quality burgers more accessible,” they said.

Inspired by this, KGB brought two iconic cooking styles to their menu: the ‘smash technique’, where patties are smashed onto a searing griddle for a crispy exterior, and ‘flame grilling’, which locks in juices while imparting a smoky flavour.

These techniques, paired with regional United States influences like the West Coast’s emphasis on fresh ingredients and the East Coast’s premium beef blends, filled a gap in Malaysia’s burger market. The result was a mouthwatering range of burgers that pushed the boundaries of what Malaysians expected from this classic dish.

Perfecting the burger formula

Steven and Joey didn’t rush into the burger game; they took time to perfect every aspect of their menu. From experimenting with different cuts of beef to tweaking the meat-to-fat ratios, creating KGB’s signature patties was no small feat. 

The buns took even longer to get right. They needed to be soft but sturdy enough to support the juicy patties and rich toppings without falling apart. 

Once they nailed the buns and patties, crafting toppings became the fun part, allowing them to experiment with flavours and textures that brought their creations to life.

Among KGB’s bestsellers are the Animal Style burger, a classic for minimalist burger lovers, and the Truffle’d Swiss Mushroom burger, an indulgent gourmet option for mushroom fans. 

For those who prefer chicken, KGB’s menu doesn’t disappoint, with the Hot Mess burger (my personal favourite), a Southern fried chicken delight topped with onion rings and hot sauce aioli, being a fan favourite, said Steven.

But KGB’s appeal doesn’t end with beef and chicken. The restaurant also caters to vegetarians and vegans, with plant-based options crafted from scratch in-house.

Despite their American-inspired roots, KGB hasn’t shied away from experimenting with local flavours. From nasi lemak and spicy salted egg yolk burgers to more adventurous offerings like the blue cheese durian tempoyak burger, KGB has become known for its creative, limited-edition menu items that tap into Malaysian tastes. 

KGB draws inspiration from global cuisines, too. Specials like the Korean Ramdon burger and the Beef Wellington-inspired Christmas burger demonstrate their ability to merge Western burger techniques with international flavours, keeping the menu fresh and innovative.

The rise of American-style burgers

As Malaysia’s food scene evolves, so does the demand for gourmet American-style burgers. Gone are the days when fast food and street-side Ramly burgers dominated the market. 

Nowadays, Malaysian palates are becoming more refined, and many are seeking premium burgers made with freshly ground meat, handmade buns, and high-quality toppings. This shift has created space for local brands like KGB to thrive.

Steven noted that international burger chains such as Shake Shack and Five Guys have entered the Malaysian market too, but he remains confident in KGB’s local advantage. 

“We don’t have the high costs of franchise fees or branding, which allows us to offer great quality at more affordable prices,” he explained. While these international chains bring a lot of buzz, KGB’s consistent quality and attention to detail continue to win over customers, he said.

A burger for everyone

KGB’s expansion from its original Bangsar location to malls like Pavilion and Gardens, as well as suburban spots like TTDI and SS15 Subang, has been fuelled by customer demand. 

With more people calling for KGB to open in other states, such as Johor and Penang, Steven and Joey are now strategising to make this dream a reality.

A new development for the brand is the KGB Diner, a concept launched at Tropicana Gardens Mall. This elevated version offers a refined dining experience with plated dishes, espresso-based drinks, and even milkshakes. 

According to the founder, the diner concept is in direct response to customer feedback, catering to those who want a more elevated sit-down meal while still enjoying KGB’s gourmet burgers.

Some of their diner specials include Spiked Pastrami, Chile Cheeseskirt, Harlem Waffles and Philly Cheesesteak.

As KGB looks to the future, Steven and Joey are exploring the possibility of expanding beyond Malaysia.  With its creative menu, loyal following, and dedication to quality, KGB has not only solidified itself as one of Malaysia’s go-to burger spots but also helped shape the nation’s growing appetite for premium American-style burgers.

As Steven says, “We’re proud to be one of the OGs in Malaysia’s gourmet burger scene. And we’re just getting started.”

Featured Image Credit: KGB and Alvin Leow