Goodbye, Ramly. I Have a New Favourite Burger Tepi Jalan

Pre-pandemic, roadside burger stalls (aka burger tepi jalan) were ubiquitous around Malaysia, and were beloved by people from all walks of life. More than just places to grab cheap and tasty burgers, they also doubled as port lepak (hangout spots), especially after a night out or after catching a midnight film.

Because these stalls were not able to operate during the pandemic (due to movement restrictions and curfews on business operating hours), I haven’t had a burger tepi jalan for over two years now. Thankfully, with things slowly returning to how they were, I’ve been seeing more roadside burger stalls around the neighbourhood again. With the Hubs now finally in Malaysia, we had an excuse to go late night burger hunting at Taman Tasik Prima, Puchong. There were three stalls in front of The Wharf – a no name stall, a Ramly stall, and an Otai stall.


Everyone knows Ramly; it’s popularity as a street burger brand is legendary, so much so that it has become a proprietary eponym (any burger tepi jalan stall is a Ramly, even if it’s a different brand. lol) But the Otai stall further down the street seemed to be enjoying brisque business, and I was curious as I had never heard of it before (my bad – apparently it has been around since the late 2000s).


The menu had something called ‘Speso’, which apparently features thicker patties. The Hubs and I got two Ayam Speso (chicken) with egg (RM7.50). It’s much pricier than the regular burgers, but worth it, as we would soon come to know.


I’ve missed the feeling of waiting for my burgers by the roadside – the sights and smells of the meat sizzling on the grill, the warm atmosphere, banter with the Abang burger, seeing Malaysians from all walks of life tapauing their food.

If you’re a foreigner visiting Malaysia, most locals will probably tell you to try Nasi Lemak. That’s fine and dandy, but don’t forget to give burger tepi jalan a go too. We’ve really made what is essentially an American staple into our own by giving it a unique twist – where else can you find burgers cooked on a hotplate with butter/margarine, wrapped in omelettes that are freshly cracked on the grill, then seasoned with Worchestershire sauce/Maggi seasoning/pepper and finally slathered with mayo and chilli/tomato sauce?

Otai has its own range of sauces too.

Tucking into our takeaway burgers at home, we were privy to a warm and greasy but oh-so-comforting mess. The patty was extremely thick – I would say about 3/4 of an inch – but cooked thoroughly. The meat was well seasoned and tender, but springy, with plenty of bite. The omelette had a smoky taste from the hotplate, and we could taste the sweet-savoury flavour of the seasonings. Sauces were generous but did not overwhelm, but brought all of the elements together. In comparison with the Ramly, which I often find quite dry sometimes, I much prefer the Otai ! Can’t believe it took me this long to discover this.

So yeah. Will be on the look out for Otai > Ramly after this. The problem with some burger stalls, however, is they open when they like – I went back on two Saturdays to this stall and on both ocassions they were closed. But I was craving for it so much I drove all the way to the stall at Bandar Puchong Jaya instead, lol.

Which do you prefer, the Otai or the Ramly? What other Malaysian burger tepi jalan brands do you enjoy?

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Breakfast @ Kedai Kopi Keng Nam, Ipoh

I might be biased because it’s my parents’ hometown and all, but Ipoh might just have some of the best food in the world (I can hear people from the other Malaysian states screaming their dissent in the background). Of course like every other place, there are ‘meh’ establishments – but there are many great spots to dine in Ipoh, if you know where to look. One of these is Kedai Kopi Keng Nam, a no-frills kopitiam in the heart of town.


There are several stalls within the kopitiam; but notable are the ones selling Ipoh-style chee cheong fun (steamed glutinous rice rolls) and yong liew (assorted items stuffed with fish paste). Another must-have, which is made by the restaurant itself rather than the stalls, is lor mai farn, glutinous rice with kaya and/or curry, which you can order together with your drinks.


Ipoh-style chee cheong fun differs from what you can find in KL or places like Penang, in that it features mushroom sauce. This is unlike your Western-style creamy mushroom sauce, but is instead made from shiitake mushrooms, making for a broth with a lighter, darker consistency. The noodles are garnished with sesame seeds and fried shallots.


Assorted yong liew, featuring chilli stuffed with fish paste, pork balls, stuffed beancurds and tofu, and fried jicama (sar kok).


Last but not least, the glutinous rice with kaya (coconut jam) gives you a sweet end to the meal – sort of like Thai mango sticky rice. If you like it savoury, go for the one with curry. Wash down everything with a signature cup of Ipoh White Coffee.


127, Jalan Raja Ekram, Kampung Jawa, 30300 Ipoh, Negeri Perak

Business hours: 6AM – 11AM (daily)


Famous Mee Sua @ Ay-Chung Flour Rice Noodle, Ximending, Taipei

On our fourth day in Taiwan, we checked out of our hostel in Fengjia, Taichung and hopped onto a two-hour bus headed to the northern capital of Taipei. A bustling city of 2mil people, this modern metropolis is a quirky mix of old Japanese colonial lanes mixed with ultra-modern buildings, like the iconic Taipei 101. The city seemed slow to wake, as the streets were still relatively empty when we got to our accommodation at Ximen around 9-ish. Time to hunt for breakfast!

Several colourful floats were on display on the street, including an anime-esque Mazu (the Taoist Goddess of the sea) on clouds, complete with cute cartoon sea creatures.

Our hotel was conveniently located next to the shopping district, which comes to life at night and carries on until the wee hours of the morning. The scene during the day is more subdued, but there are still some shops and restaurants open to explore. 

One of the most famous stalls in Ximen is Ay-Chung Flour Rice Noodles, which dishes out ‘meesua’ or thin rice noodles in a soupy broth. The small kiosk was crowded with visitors! There were no tables; only a couple of chairs – so most patrons stood around and had their meal.

Service was fast, orderly and efficient. Staff ladled scoops of hot noodle broth from a giant vat into small paper bowls before topping them off with sauce and condiments.

Meesua is made from rice flour, with a soft, silky texture that slips down the throat. The broth, which is thick, goopy and starchy, has a smoked fish + meat flavour, as the base is made from bonito flakes. While some places put oysters in the meesua, Ay-Chung’s version is full of chewy pieces of pork intestine.


No. 8-1, Emei St., Wanhua District, Taipei 108
Business hours:  (Mon – Thurs) 10 am – 10:30 pm; (Fri- Sun) 10am – 11pm