When Kamarul and Syafie moved from Malaysia to Australia, they brought something special with them: their family recipes full of flavour, history and love. Together, they started Tapao, a food business serving home-style Malaysian meals made with traditional ingredients.
Their goal was to introduce Australian diners to the taste of real Malaysian cooking, but getting started in a new country was not an easy task.
The Challenge
“In Malaysia, we had a small food shop,” says Kamarul. “But starting a business here felt much harder. We did not have the money or experience.”
Newly married and living in a new country, the couple began searching for ways to launch their idea. They looked into food trucks, carts, and takeaway setups. That is when they saw an ad for ChefCollective.
“I just Googled ‘food cart’, and an ad for ChefCollective popped up,” Kamarul says. “It turned out to be exactly what we needed.”
The Solution
ChefCollective gave them everything they were looking for, including an affordable, ready-to-use kitchen where they could start quickly and grow steadily.
“They helped us from A to Z,” Kamarul shares. “From setting up equipment to getting licences, it was all handled for us. That support was really important.”
Their cloud kitchen setup meant they did not have to hire waiters or run a full restaurant. Instead, they could focus entirely on cooking and delivering food.
“All the recipes come from my mum,” says Syafie. “We want people to feel like they are getting a real Malaysian meal and with ChefCollective, we can focus on making good food without all the extras.”
Using fully equipped rental kitchens also helped them keep costs low and stay efficient with just the two of them working.
“We cook and serve everything ourselves,” says Kamarul. “That makes it simple, and it works really well.”
The Results
In just four months, Tapao has already grown a strong customer base and gained positive feedback. The flexible setup has helped them:
- Run the business as a small, hands-on team
- Save on costs by avoiding front-of-house expenses
- Deliver consistent, high-quality food
“If you are working with a tight budget, ChefCollective is perfect,” says Kamarul. “You can focus on your cooking and your customers, all this without all the stress.”
Looking Ahead
Tapao is growing slowly and steadily, and Kamarul and Syafie are already thinking about their next steps. One day, they hope to open a physical shop. But for now, their cloud kitchen in Australia is helping them build their brand and share their culture through food.
“We want to grow, but we want to do it right,” says Syafie. “And this is the perfect way to start.”
If you are thinking about starting your own food business but are unsure where to start, read our quick guide on how to start a cloud kitchen in Australia. When you are ready to turn your food idea into a real business, we at ChefCollective can help you take that first step, just like we did for Tapao. Get in touch with us today!
