The Inspiring Rise of Shake Ur Barn Barn from RM0
He went from RM40,000 a month… to RM0 overnight. Most people would panic.
Adrian built an empire instead.
This is the true story behind Shake Ur Barn Barn, one of Malaysia’s fastest-rising F&B brands and the man who turned survival mode into business strategy.
When Life Hit Pause, He Hit Reset
Before 2020, Adrian was winning.
A former state water polo player turned swimming coach, he ran a thriving academy and brought home RM35K–RM40K monthly. Life was stable. Predictable. Comfortable.
Then March 18 happened.
The MCO lockdown shut everything down. Pools closed. Classes stopped. Income? Gone. Zero.
Wife. Three kids. Bills are still coming. That was his rock bottom.
But instead of waiting for help, Adrian listened to his instincts, the same competitive drive that once pushed him through state-level sports.
He set up a roadside satay stall.
Rain poured. The wind blew. Sometimes the tent nearly flew away. Some days he made RM30.
But he showed up anyway. Because pride doesn’t feed a family.
From Survival Hustle to Smart Business
During the lockdown era, Adrian experimented nonstop. One of his early pivots was a small home-based grocery venture, Yan Yummy Kitchen which was built together with his beloved wife Canny.
It taught him something important:
Malaysians love good food. But they hate overpriced food.
That insight sparked an idea.
What if he could serve restaurant-quality Western food at kopitiam prices? Affordable. Fun. Family-friendly.
That idea became Shake Ur Barn Barn.
Launched in 2025 at OUG Food City, the name was chosen for one reason joy. It’s playful. Silly. Memorable.
Kids laugh when they say it. Parents remember it. People talk about it. And that’s branding gold.
The Real Secret? Value That Hits Different
This wasn’t just another Western food stall.
Adrian built the menu around premium ingredients without premium pricing. We’re talking New Zealand Prime Steer Rib Eye Steak, Local Shoulder Loin, Daily Fresh and New Zealand Lamb Shoulder.
Cafe-style plating.
Flavours that feel indulgent.
But prices stay between RM15–RM22.
In today’s economy, that’s not just affordable, it’s powerful positioning. He wasn’t just selling food.
He was selling the feeling of treating your family without feeling guilty about the bill.
Growth Mode: Activated
What started as one humble stall is now a registered Sdn Bhd with 8 outlets across: Puchong
OUG
Bukit Jalil Pandan Indah
And they’re not slowing down.
Despite having a growing team of 15 staff, Adrian still personally does daily quality checks. Every sauce. Every portion. Every plate.
Because scaling fast means nothing if the taste drops. Consistency built the brand. Discipline protects it.
A Franchise Model Built for Real People
Here’s where it gets interesting.
Adrian didn’t just build a food brand. He built an opportunity platform.
His franchise model is designed for everyday Malaysians who want to enter F&B without industry experience.
Investment starts from RM19K–RM28K.
His team handles staffing, stock, sales and overall operation. Investors earn dividends based on POS sales.
It’s structured like accessible business ownership, not a stressful restaurant job. That’s rare in the F&B world.
Built on Family. Driven by Purpose.
With a fourth child on the way, Adrian calls his family his “power plant.” They’re the reason he kept going when income hit zero.
The reason he worked through storms at roadside stalls. The reason he refuses to lower quality today.
His five-year vision?
To let families enjoy a full Western feast for under RM80. Not luxury for the few.
Good food for everyone.
From Rock Bottom to Role Model
Adrian’s journey proves something most success quotes don’t explain: Resilience isn’t loud.
It looks like showing up when nobody claps. It looks like RM30 days.
It looks like starting over with zero ego.
Today, Shake Ur Barn Barn is more than a Western food brand. It’s a reminder that setbacks don’t end stories they rewrite them. And Adrian?
He’s just getting started.
