Ikmal Burhanuddin, Founder & Pizzaiolo, WOP Pizzeria

Ikmal Burhanuddin

What do you do and how did you get into the industry?

I have been a pizzaiolo for five years. Previously, I was in the IT industry as a project manager. I came into F&B five years ago when starting a mobile wood-fired oven pizza business. I came across Neapolitan pizzas during the first year of selling wood-fired pizzas. I was researching wood-fired pizza and discovered that there are actually various types of wood-fired pizzas. I find that Neapolitan pizzas are the most visually appealing. What attracted me the most to Neapolitan pizzas is the history, the process of making it and the ingredients used. Now, every pizza that comes out of the oven is my artwork and a result of many years of hard work. 

Five years ago, when I started this business, we couldn’t afford a wood-fired oven. An oven made locally then cost about 25k minimum, so I researched building my own oven. I have since built five ovens, from a small oven that fits two pizzas to a bigger one that can fit four pizzas. The first few ovens were built on a trailer and pulled by my car. Initially, the business was just on weekends, attending food events. The last oven I built was at our previous location at Seksyen 13 Shah Alam. For our current place, WOP Pizzeria at Plaza Damas, with enough funding, we bought one from Napoli. Building the oven myself is a lot of fun, but the oven professionally built by Gianni Acunto is way better. 🙂

Share with us an interesting story from behind the scenes.

Earlier this year, we announced our closure of business due to the MCO. Shortly after our announcement, a couple of diehard customers contacted us to provide help. We accepted, and this resulted in the rebirth of WOP. I am thrilled to work with this new partnership.

What’s a food memory from your childhood or travels that stands out?

From childhood, definitely my grandmother’s cooking, even the simplest of nasi goreng tasted divine.

What’s the best/ worst part of your job?

I get to do what I love: cooking and serving people good food. But it’s a double-edged sword as it consumes so much of my time and I don’t get to spend time with my kids.

What’s your favourite food and beverage pairing?

Lamb Hyderabadi Biryani with Mango Lassi

What’s one of the funniest things you’ve seen behind the scenes?

A customer ordered fresh Buffalo Milk Mozzarella Caprese salad and ate it with Tabasco sauce. It’s a big NO in my books! Since that day I’ve banned Tabasco sauce in my restaurant. Hehe! We’ve also had the odd customer who requests for chilli sauce to go with our pizza.

The perfect day off would be…

Spending time with my family in the jungle (away from the city)

A day in the life of a restaurateur/ chef is…

Early to work and home late. Repeat.

What does Ikmal Burhanuddin for fun?

I enjoy PS4 games and jamming some favourite tunes with friends. I play the bass.

What’s something you’d like guests to know about WOP Pizzeria?

We are a bunch of people who are passionate about pizzas, and we aim to serve the best Neapolitan pizza in KL. The best part of a Napoletana pizza is the crust. It is between crunchy and chewy, balanced with sweet hand-crushed San Marzano tomato and the acidity of fresh buffalo mozzarella. However, to get that perfect crust, the long fermentation and cooking temperature must be precise. Different pizzerias have different identities with regard to taste and appearance. Our pizza uses sourdough biga method (pre-ferment dough to imitate old dough) and is fermented for 48 to 72 hours. Our sourdough pizza has higher hydration; thus, it needs gentle yet strong hands to handle the dough stretching and baking.

What’s something you’d like people to know about being a restaurateur/chef as a profession?

It requires passion, patience and a lot of work.

What’s your view on the food/drink scene in KL?

It’s an eclectic dining scene here in KL. There’s a good mix of regional styles of cooking with international styles.

What’s in store for you in the upcoming months?

Charcuterie, vegan menu and more experiments on fermentation.

Find more interviews similar to this one with chef Ikmal Burhanuddin here. And, stay up to date with the latest food and beverage happenings in KL here.