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Popular Malaysian Burger Chain Tries to Keep the Sizzle During Harsh Economic
Times

Dave Grunebaum

   KUALA LUMPUR - Some customers come for the beef burger known as the
   Hangover topped with hash browns, mushrooms and maple-flavored syrup.
   Others crave the Juicy Lucy with its cheddar cheese-stuffed patty
   wrapped with beef bacon.

   "This place makes my mouth water," said Jimmy Chan, after leaving the
   restaurant with burgers for himself, his wife and two children.

   Chin Ren Yi, 39, co-founded myBurgerLab in 2012. He spent his summers
   as a university student in the United States, where the famed In-N-Out
   Burger inspired him to open his own burger business, which has grown
   into a six-branch chain.

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