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After coming to college in Klang Valley, sisters Carmen and Kelly Ipohrian often wanted what looked like traditional desserts. tau fu fah. Their hobby developed as a child, growing up with a father who started selling from his salesman in 1994. His post was called Woong Kee Bean Curd in Bercham, Ipoh.
They tried to find it tau fu fah Vendors in the Klang Valley, most of them came from food trucks stationed in night markets and were not constantly available. Even when they are there, customers are only allowed to bring dessert, and it would not be so cool to eat when they bring it home.
“We saw other desserts such as cakes, ice cream and bubble tea being served in a cafe where [customers] it can be cooled and upset (go) with their friends while they enjoy their desserts, ”the sisters realized. “We wanted that to be for traditional dessert lovers too.”
And so they created it Dao. Starting in 2018 with an SS15 dessert cafe, it has expanded to 4 other outlets around Dáo Damansara Jaya, SS22, Puchong Jaya and Kuchai Lama.
3 siblings, shop 1
In addition to the 2 sisters who act as co-founders of the business, they also have their brother, Joe, on board. Previously, he helped their father as a salesman in Ipoh.
Dáo’s desserts, such as his daoufah, What’s happening? (soy milk) and What’s happening (black soy milk) are adapted from their father’s original recipes.
The siblings have also incorporated their ideas into desserts to offer more variety of black sesame and red bean products.
Using their soy milk as a base, they have also created a soft ice cream, one of the products that Dáo sells so far.
Packed with nostalgia
Today, Dáo faces stiff competition tau fu fah and soybean milk industry brands Soylab, Soybean Factory, TONE I’m milk, and Bean Jr. offering similar products.
Perhaps the growing need for healthier lifestyles in Malaysia or the need for more sustainable alternatives to food is the predominant trend as an alternative to soy milk.
However, Dáo’s appeal remains in its strong brand, reminding customers of simpler times.
Dáo’s cafes are nostalgic in their interior design, and the decor around the store creates a sense of familiarity. For example, the team has included items that customers would see around the house, such as white Good morning towels and tin phones hung on the walls.
A bicycle used by the siblings is also attached to the wall of the SS15 store, with the intention of resembling the stall of Ipoh dealers. This motif has been realized in all Dáo outlets.
The cafes have become a gathering place for families, with teenagers and young people bringing their parents and grandparents to the store.
Carmen reported that customers often pointed to the tricycle mural and remembered how their parents packed Ipohen’s desserts as children. Available at Dáo KL, they are now able to share the same feeling with their children.
“For us, it’s a reminder of our roots, because it’s the core of our brand. Our brand is pronounced “dao” with the word “bean,” the main ingredient of our products in Cantonese, which is our mother tongue, ”Carmen told Vulcan Post.
Maintaining quality
The biggest challenge facing 40-50 teams is to maintain consistent product quality. Since no additives are used, the taste of the food depends on the raw materials obtained.
The blockchain was not easy because the business had to rely on sales delivery platforms. Tau fu fah, in itself, has a delicate texture and can break when the vessel is shaken. Clients sometimes received them in their fragmented forms, and Carmen damaged Dáo’s brand perception.
“To compensate for that, we offered a 1 to 1 substitute,” he explained. There customers can receive a replacement package tau fu fah if the product is damaged during the trip.
Unfortunately, doing so later resulted in Dáo’s profit margins, which also worsened as a result of commission rates on delivery platforms.
But as dinners grow back, it seems like Dáo can start looking for things, especially since the brand raffle is in its physical outlets. To date, Carmen has reported that she is seeing approximately 5,000 customers a week in her outlets.
Bean sprouting
Due to the problem with Dáo’s shipments of damaged products, the group is now looking to expand outlets and operations. Doing so would open the door for more customers to try out the products they receive in Dáo’s store.
“It gives me a different experience,” Carmen shared. But in the short term, Dáo will produce more varieties of soy-based dairy-free desserts.
Sure enough, the brand has come a long way since the early days of struggling to cover its overheads. Not only has it been a relevant brand that has taken it to where it is today, but also because the quality of its products will continue to return to demand from more customers.
As for their father’s business, the Woong Kee Bean Curd remains firmly in possession of some of Ipoh’s branches today. tau fu fah If Ipoh’s marks, Google ratings and reviews are taken into account.
Featured Image Credit: Carmen, Joe and Kelly Lau, founders of Dáo
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