KANGAR: It is common to indulge in a double or triple burger but can you handle a 13-tier burger which stands at 60cm tall?
One café in town, Ana Burger Café is challenging its customers with its ‘Happy Family Tower Burger’.
The burger tower, tagged at RM85, can serve up to 15 hungry people.
Each tier is filled with juicy homemade chicken or beef patty and it is served with eggs and doused in a variety of sauces, including black pepper sauce and mayonnaise.
The burger is bursting with flavours and many have been surprised by the chicken patty which is filled with cheese.
Besides the 13-tier tower, the café also serves single, double, triple and five-tier burgers with prices ranging from RM9.90 to RM35.
The owner, Analiza Ahmad, 39, said she started the business on a small scale, running a roadside stall at Jalan Tebing Tinggi in early 2015.
Every month, Analiza or fondly known as Ana, tries out new recipe to distinguish her burger from the competitors.
Her countless trials and errors paid off when her ‘coloured burger', made with coloured burger buns and her juicy burger, topped with cheese-filled home-made patty, went viral on social media.
Since then, she had to expand her stall, bringing more tables and chairs to cater to her growing number of customers.
Hardly even a year on, Ana decided to open a café which could cater up to 500 patrons at one time.
On weekends, Ana and her 24 staff finds themselves attending to about 1,000 hungry burger fans, including supporters from Thailand and Singapore, so much so that Ana has likened the kitchen to a battlefield especially when the weekends and school holidays roll around.
Her cafe is operates between 6pm to 12am.
Among her best-selling fares are (obviously) the burgers, meatballs and ‘Nasi Lemak Rasa Damansara’ and the fresh juices served with sliced fruits.
Equally popular on the menu is the ‘chocolate lava’. Here, this version is an ice-blended chocolate served in large-sized mug topped with few scoops of ice cream, waffles, biscuits, ice cream cones and cereal.
“Honestly, I do not make much profit as all the ingredients except for the burger bread and sauces are home made.
“I make sure the chicken, mutton and beef used to prepare the burger patties and other items on the menu are of good quality.
“I will be at the café every day to supervise the operation and the food quality, while helping my staff in the kitchen.
“Every month, I have my sales target and if we manage to exceed the target, I will share the profit with my staff, on top of their monthly salary.
“I always hold on to the sharing of the bounty concept. Just as I try to give as much as I can to the customers for as low prices as possible,” she said.