KUALA LUMPUR, June 17 – I first stumbled upon the Botato stall at a weekend market a few months ago.
Amidst the usual bazaar fare such as kombucha and ice cream, burgers and yakitori, something about the simple offering of cheesy steamed potatoes stood out.
It’s not the fanciest of food nor the most Instagram friendly. But what could be more comforting than some hot carbohydrates on a rainy day, especially with the inviting ooze of melted cheese?
Botato is the brainchild of Wong Shu Lee and Lee Chee Wai, both 31. The two professional creatives have known each other since their teenage years growing up in Kuala Lumpur.
Botato is the brainchild of Wong Shu Lee and Lee Chee Wai. — Picture courtesy of Botato
Wong shares, “We first met when we were 15 through extracurricular activities in high school. Years later, we reconnected on social media over our shared love for movies, which eventually brought us closer as a couple.”
Fast forward to the present and they both now work in content-driven fields: Wong specialises in HR content marketing, while Lee transitioned from video editing and writing into marketing strategy in the consumer tech space.
Their combined skill sets – creative, communicative and practical – offered a steady foundation for what would start as a persistent hankering and slowly become a shared weekend food project.
Wong recalls, “The inspiration came from my deep craving for the cheese potatoes I used to eat during my university days.”
She missed the version she once enjoyed: flavourful, balanced, not weighed down by the gloopy cheese sauces often found at night markets. When her attempt to recreate it didn’t quite match her memory, she ended up with something unexpected.
She shares, “While I couldn’t fully replicate the original, I ended up creating something just as delicious – what is now known as Botato.”
Their offering: warm, steamed potatoes with a homemade cheese sauce, finished with sweet corn and custom toppings such as smoked duck, hotdogs or mushrooms.
Seasonal toppings include raisins during Hari Raya. — Picture courtesy of Botato
Wong adds, “Besides these ‘classic’ toppings, we also offer seasonal specials such as pineapple during Chinese New Year, raisins during Hari Raya and mini cinnamon toast for Christmas.”
It’s comfort food, really, but in the form of an easy to eat snack for those on the go.
Botato’s first pop-up was in October 2023. Operating on a small scale allowed them to experiment freely and keep risk manageable. It also helped them maintain tight quality control.
Wong describes their typical prep: “We start by giving each potato a good scrub to clean the skin, then we steam them until they’re soft and fluffy. The potatoes are kept warm so they stay cosy until it’s time to serve.
Botato with mini cinnamon toast for Christmas. — Picture courtesy of Botato
“When a customer places an order, we split the potato open and pour over our homemade cheese sauce – cooked fresh with real milk and cheese.”
Their most popular item remains the simplest. Wong says, “It’s also our personal favourite, the original flavour – just cheese and sweet corn. It’s incredibly comforting… flavourful without being too heavy or jelak.”
The name “Botato” came during one of those low-pressure, creative conversations that don’t necessarily start with a business goal.
Wong shares, “We pictured a cute, chubby bear that looked like a potato, happily munching on melting cheese. We imagined the bear saying ‘potato’ in an adorably clumsy way, and it came out as Botato. It was simple, silly, and perfect – so the name stuck.”
Botato’s logo cum mascot – an adorable bear enjoying the cheesy potatoes. — Picture courtesy of Botato
Happily for the duo, their logo cum mascot – an adorable bear enjoying the cheesy potatoes – is now great branding.
Ultimately launching Botato was less about grand plans and more about testing the waters.
Wong explains, “Starting wasn’t actually that difficult for us, because we began with a small budget. The tricky part was estimating the right amount of ingredients – we had to find a balance between avoiding food waste and not disappointing customers by selling out too early.”
With time, they became more confident in judging footfall and supply. Still, the next stage – scaling – is a different challenge altogether.
“The bigger challenge is figuring out how to scale up,” Wong says. “Growing the business means bigger capital and more risk, so we’re taking it slow – planning carefully and testing the waters step by step.”
This cautious, measured approach speaks to a philosophy grounded less in chasing trends, and more in sustaining something that still feels personal.
Typical prep at the Botato stall. — Picture courtesy of Botato
Moving forward, they are developing lactose-intolerant-friendly versions of their cheese sauce, as well as exploring a fixed-location outlet.
Wong says, “We’re in the middle of doing some research and site visits. It’s still early but we’re excited to see where this journey takes us.”
For now, Botato maintains a regular presence at various weekend markets in the Klang Valley, quietly building a following.
There’s no rush to expand though. It’s just two people sharing a dish they love with everyone they meet.
To learn more about Botato’s latest pop-ups, visit https://www.instagram.com/botato.my/
