Cover A selection of cakes and treats at Plump by Tao Bakes Cakes (Photo: Amru Shakir)
A selection of cakes and treats at Plump by Tao Bakes Cakes (Photo: Amru Shakir)
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In this feature from our annual Tatler Best magazine, we speak to Plump’s Cheah Wen Tao
“Out of all the pastry-crazy students from across the globe in my class, I was by far the greediest,” chuckles Cheah Wen Tao, the founder of Tao Bakes Cakes and Plump, recalling his year in Paris training for his pastry diploma.
Cheah, known as “Tao” to friends, is one of those people who exude joy, and with his infectiously bright demeanour, you can’t help but laugh along with him. It is this very appetite that gives Plump, which houses Tao’s glorious creations, such a special edge: “My bakeries are led not by a baker, but by an eater—someone who is guided by both his stomach and greed!”
Above Cheah Wen Tao
Above Plump is known for its honest bakes made with no nasties
Cheah Wen Tao
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While he spent a decade in banking, taking a year off to do his pastry courses halfway through his career, Cheah always had the itch to do something more tangible with his hands. By the time he left corporate, he was already baking from his apartment.
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Above Plump’s well-curated interior
Plump’s well-curated interior
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In fact, it was during this time, just before the pandemic, that I tried one of his cakes—a stunning chocolate cloud cake that my mum ordered for a birthday. While not manicured or decorated, it was one of those tantalising cakes that tempts you to steal a bite before it is even time for dessert, and it tasted exactly how it looked, melting on the palate into a warm fudge, while the outside stayed crisp, almost a cross between a molten lava cake and the edges of a brownie.
This experience is exactly what Cheah hopes to achieve. “I want to make cakes that are good for eating—quality ingredients, not messing with how it looks, and no nasties,” he says.
Above Cheah Wen Tao
Above Cookbooks lie around Plump just waiting to be read
Cheah Wen Tao
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Plump was born in Bangsar in 2021, and while it immediately attracted a following, business was not the main issue when transitioning from home baking to opening a business. “There are many things that distract from your original purpose, from costs and staffing to catering to what the public wants,” he admits. “Why F&B brands might not last is often not because they are making a loss, but due to the amount of time and energy spent, which often does not add up to the returns.”
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Above The Bangsar bakery’s interior
The Bangsar bakery’s interior
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While he eventually reached a point of burnout after his first child was born, his turning point was his part-time baker, Angelina Chong, joining him as co-owner to run the business. The two came from similar backgrounds in finance, and this allowed the creative and operations roles to be split. “I was then able to solely focus on flavours and marketing, while she focused on the business, from cost to SOPs,” he recalls.
Above The every-bubbly Cheah Wen Tao
The every-bubbly Cheah Wen Tao
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Five years later, even with multiple outlets under his belt, Cheah has stayed true to his ethos of delivering timeless bakes done right. “There is a whole universe of delicious things the world has to offer—we just need to do them justice,” he ends.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
