Fairfield resident buys into Burgers Anonymous, brings it home

When Naty Heng tried a burger from Burgers Anonymous in Darlinghurst, he recognised an opportunity: buy into the business and bring one home to Fairfield.

Naty Heng at Burgers Anonymous, which has opened it's doors in the heart of Fairfield. Picture: Robert Pozo

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By Naty Heng’s own admission: “I wasn’t much of a burger guy until I had one of them.”

The lifelong local of Fairfield City, now 33, works as an accountant in Martin Place, but when he tried a burger from Burgers Anonymous in Darlinghurst, he recognised an opportunity.

The Truffle Berry, Whole Shabang and Heisenburger at Burgers Anonymous in Fairfield. Picture: Robert Pozo

“For a guy who isn’t into burgers, to like it as much as I did, I thought there’s gotta be something here,” he said. “The conversation came by and I bought into it.”

There are five Burgers Anonymous stores in Sydney owned between four partners.

Mr Heng is a co-owner of three of them, including the one he brought home four months ago to Fairfield.

The store — located on The Crescent — compliments its American-style burgers with popular culture decor.

Naty Heng and Jimmy Dao at Burgers Anonymous, Fairfield. Picture: Robert Pozo

An arcade machine sits at its entrance, while airbrushed on a nearby wall is a picture of Drake and DJ Khaled offering a burger.

Recently Burgers Anonymous ranked second in the Advance’s online burger poll, trailing only Parx Coffee House in Abbotsbury.

Mr Heng owns the Fairfield store with his partner and chef, Jimmy Dao.

The two met when Mr Heng attended Cabramatta Public School and Mr Dao was a student at Bankstown Grammar (now Georges River Grammar).

“I insisted to my business partner that we bring one to Fairfield. I needed to bring one home,” Mr Heng said.

Hickory Fries, Chicken wings and Loaded Fries at Burgers Anonymous in Fairfield. Picture: Robert Pozo

“In terms of where I live, I feel there’s a lot for me to offer.

“I just want to see what everyone’s reactions is. I genuinely feel we got a very good product.”

The accountant leans on his partner’s strengths when it comes to ingredients and recipes, instead bringing with him the business savvy and e-commerce background that aims to put a quality product into as many hands as possible.

Store traffic is trickling in, but the restaurant is gaining traction with delivery services, including Uber Eats and Menulog.

“The way we brand ourselves,I bring that to the board,” Mr Heng said.

“I spend a great deal of time on social. That’s more or less where I feel our business nowadays is, our marketing and word of mouth.”

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