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.

Wong shares, "We first met when we were 15 through extracurricular activities in high school. Years later, we reconne...