At Hot Buns Co, comfort food is taken very, very seriously.

Hot Buns Co is the brick-and-mortar evolution of Patties & Dough, a burger pop-up founded in 2024 that built a loyal following by obsessing over how to make a proper burger without shortcuts. 

The “obsessive” nature here refers to the rigorous R&D of Chefs Moe and Min. From how their signature P&D dough rises to the technicality of cocktails designed to match the food, everything feels measured. They haven’t just elevated comfort food into something precious; they’ve simply given it the “chef-level” care usually reserved for more formal cooking.

By the time I arrived at APW, night had already settled over the popular Bangsar lifestyle hub. On this relatively cool evening, the open-air diner felt like an extension of the industrial complex, glowing in black and yellow. Neon signs cast a warm hum across the dark interiors—a setup that encourages leaning in, ordering a little more than planned, and staying longer than intended.

This is a diner, yes, but one that very clearly knows what it is doing.

Preliminary Precision

Before the burgers arrive, the kitchen makes its mission clear. The “burrata bros”, as Moe calls them, offer two distinct paths: the Crispy Chilli Oil Burrata (RM48), finished with a fragrant, nutty crunch and gentle heat; and the Balsamic Glaze Burrata (RM46), which features a thick, syrupy honey-balsamic glaze, crushed pistachios, and Maldon salt. It was the latter that won me over. When broken, the burrata offered a slow, creamy ooze—refreshing, indulgent, and perfectly paired with toasted sourdough that provided a resonant, charred crunch.

Then there are the French Fries (RM13). Triple-cooked to achieve a shatteringly crisp golden finish while remaining cloud-like and fluffy inside. The fries are served with a fragrant house Kulim Dip (+RM5), a grounded and “exotic” twist on the now-commonplace truffle infusion that adds a deep, aromatic funk.

Equally addictive are the Corn Ribs (RM18), deep-fries and finished with house seasonings, grated parmesan, and fresh lime for a bright, aromatic punch that closely recalls Mexican elote. More of these please!

Burger Engineering 101

If there is one dish that captures the spirit of the house, it is the Creamy Jalapeño Burger (RM39). The first bite is unctuous and creamy. The jalapeños offer a verdant pepper flavour without the sharp sting, allowing the whipped cream cheese and the unique onion-raspberry beef bacon jam to shine.

Texturally, the burgers are a joy. The custom P&D bun—the product of serious research—possesses the buttery DNA of brioche and the cloud-like bounce of Japanese milk bread, yet maintains its structural integrity. It ensures that every burger is a “clean eat,” holding firm despite the wetness of the ingredients. The patties that form the core of every cheeseburger is a proprietary blend of Hereford beef chuck, short rib and brisket for the ultimate balance of flavour and texture.

The BMO (Bone Marrow Onion, RM39) burger is a more standard, though no less fantastic, affair. Featuring a compound bone marrow butter with confit garlic and roasted herbs, it results in a bite as rich and succulent as they come. This burger is finished with sauteed onions, an upgraded version over the classic cheeseburger.

Not to be overlooked is the Chicken Burger (RM36), which showcases their technical patience through a 12-hour brined buttermilk chicken cutlet. The result is a remarkably juicy interior contrasted by a craggy, golden crust, balanced by fresh coleslaw and a signature house sauce, though my favourite chicken sandwich is still the one from a popular chain with outlets in KL and Damansara.

Beyond burgers

The Australian Wagyu Hanger Steak MB6/7 (RM1/gm, min 100gm) arrived with a beautiful medium-rare red centre, remarkably tender. While it leaned toward a heavy-handed salinity that evening, the accompanying summer crest and caramelized onions transformed the dish when eaten “ssam-style,” with the lettuce providing the necessary hydration to balance the seasoned beef.

The Mala Lamb Ribs (RM79) also signalled the team’s grill proficiency. Finished over hot charcoal for a smoky, umami-forward heat, the meat was tender to the point of nearly falling off the bone. A restrained dusting of mala spice brought a gentle, numbing heat, though a sticky glaze might have ignited the palate even further.

On weekend mornings, the Pancakes (RM26/38) from the breakfast menu deserve songs of praise. These hefty buttermilk creations come in two sizes and have the unique, spongy-yet-moist texture of a traditional Malay steamed honeycomb cake. They are finished with a clever maple-soy glaze and honey-maple butter, sporting lightly crisp edges and a deep, golden colour. These cakes are more substantial than they look, so either be really hungry, or be prepared to share.

For dessert, the Key Lime Pie (RM23) provides a rich, tart conclusion. Built on a graham cracker crust, the filling is a vibrant citrus punch balanced by a whipped cream cheese finish that adds a smooth, creamy weight. Fresh lime zest is grated over top as for aromatic flourish. This is one of the lighter renditions of key lime pie in KL, more aerated and soft on the palate than you’d think.

Cocktails that play along

The cocktail program at Hot Buns Co. is a sophisticated extension of the diner’s craft, offering a full bar that transitions seamlessly from day to night. 

Throughout the meal, drinks are introduced as deliberate pairings: the Garibaldi, with its bright mix of Campari and “fluffy” orange juice, serves as an ideal companion to the burrata , while the Xiao Long Nu uses gin, longan, and Cointreau to provide a botanical bite that cuts through the richness of the burgers. 

The Sbagliato, an elegant blend of Campari, Mancino Rosso, and Prosecco, offers a sparkling refinement, while the New York Sour—pairing Maker’s Mark whisky with a red wine float—brings a classic, acidic edge to the Wagyu hanger steak. 

Perhaps the most daring expression of the bar’s technicality is the Kiam Hu Mary; a funky, unapologetically bold twist on a Bloody Mary that utilizes ikan masin (salted fish) liquor and glutamate simple syrup to create a saline profile that makes the sweetness of the Key Lime Pie sing

A place to return to

By the end of the night, the takeaway memory isn’t just the flavour—it’s the visual. It’s the specific, high-gloss glisten of the burgers as they arrive at the table.

This elevated diner signals a maturation of the KL dining scene. We are moving past the ‘burger wars’ of the 2010s into an era of “considered comfort“, where the measure of a chef is no longer their foam, but their ferment.

Hot Buns Co is not a destination for special occasions; it is a regular spot for those who appreciate the beauty of a task done correctly. It is casual food with obsessive tendencies, and that is precisely its charm. Pull up a chair and order a cocktail (or a beer!) and sink your teeth into possibly the best cheeseburgers in town right now.

Hot Buns Co.
B-04, 29, Jalan Riong, APW Bangsar,
59100 Kuala Lumpur, W.P. KL (Maps)

Wed-Thu: 12–10PM
Fri: 12PM–12AM
Sat-Sun: 9AM–12AM
Mon & Tue: Closed

@hotbunsco | Reservations via WhatsApp

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