A passionate restaurateur who puts people above profit and wants to build a recognisable burger brand for all to enjoy

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Restaurateur Chin Ren Yi knew that life was too short and he did not want to work for someone else. After discovering he loved making food that made others happy, he was inspired to enter the restaurant business.

He and his two co-founders Cheah Chang Ming and Teoh Wee Kiat started MyBurgerLab in 2012. Chin was inspired by popular American burger joins like Shake Shack and In-N-Out Burger and wanted MyBurgerLab to offer great tasting burgers that Malaysians would love. He started the business from a single shop in Petaling Jaya before expanding into eight stores across the Klang Valley.

Having run the business for nearly a decade, Chin has managed to keep MyBurgerLab relevant and unique with its signature charcoal buns a clear identifying trait for its burgers.

For Chin, MyBurgerLab is more than a place that serves burgers as it also serves as a platform for young people to discover themselves and develop essential skills to thrive in the working world.

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Chin originally studied to become a mechanical engineer.

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