Raya.Melbourne: A Taste of Home in Melbourne
From Accounting to Baking
Raymond Tan, a Klang native, never intended to leave his accounting books behind to pursue a career in baking. However, about 10 years ago, while studying for his master’s degree in accounting, he stumbled upon the joys of the culinary arts. "I was baking from home, and I would post photos of what I made daily on Instagram. I started growing a following," Tan said.
The Birth of Raya.Melbourne
After about four years of teaching cake decorating and traveling around the world, Tan returned to Melbourne, where he has been living since 2006. He originally planned to open a teaching studio but had to pivot when the pandemic hit. As the first Melbourne lockdown ended in 2020, Tan adapted his space into a bakery-café and christened it "Raya". Its name bears multiple meanings: a nod to "Straya", a slang term for Australia; his name Raymond; and, of course, the Malay word for "celebrate".
A Haven for Homesick Malaysians
Raya.Melbourne offers a variety of sweet treats with Malaysian and Southeast Asian flavours, including everyone’s favourite kuih. This cosy spot, nestled away in Melbourne’s central business district, is a haven for homesick Malaysians, with local delights such as teh tarik, kaya toast, and bingka ubi kayu served alongside Aussie fare such as sandwiches, cakes, and pies.
The Magic of Kuih
Tan believes that the kuih resonated with a lot of people, especially those with a nostalgia for it. "I wanted to champion Southeast Asian and Malaysian flavours. Savoury Malaysian food is quite accessible here, since we already have several Malaysian restaurants. But we didn’t have many selling Malaysian sweets," he said. Even Melbourne locals have been fascinated with his offerings. For newbies, he recommends starting on foods with flavour profiles they might be already familiar with, such as onde-onde or sago rolls.
A Challenging yet Rewarding Journey
Operating an F&B business is always challenging, especially in Melbourne’s highly competitive café landscape. Tan recalls business being particularly tough in the first two years, especially given the pandemic. Thankfully, Raya withstood this difficult phase, and Tan believes it has carved out its own little niche in the city’s culinary scene. He credits the outlet’s central location as a major factor in its success.
Expansion and Future Plans
And just last month, Tan opened his second eatery in Melbourne named Dua Bakehouse, located in Collingwood. He also plans to open a smaller coffeeshop in the future. "Overall, I hope to create an experience that will help you cure your homesickness or offer you something totally new," Tan said. "We will keep trying to do new things at Raya and Dua, and I look forward to more people trying what we have to offer."
Conclusion
Raya.Melbourne is a testament to the power of passion and perseverance in the face of adversity. With its unique blend of Malaysian and Southeast Asian flavours, it has carved out a special place in the hearts of homesick Malaysians and locals alike. As Tan continues to expand his empire, one thing is certain – his love for baking and his dedication to his craft will always be at the forefront of his success.
Frequently Asked Questions
Q: What inspired you to open Raya.Melbourne?
A: I wanted to champion Southeast Asian and Malaysian flavours and create a space where people could experience a taste of home in Melbourne.
Q: What makes Raya.Melbourne different from other cafes in Melbourne?
A: Our unique blend of Malaysian and Southeast Asian flavours, as well as our commitment to using high-quality ingredients and traditional cooking methods.
Q: What’s your most popular dish?
A: Our kuih lapis and kuih talam are always in high demand, and our customers love our homemade flavours and vibrant colours.
Q: Do you have any plans to expand Raya.Melbourne?
A: Yes, we recently opened our second eatery, Dua Bakehouse, and we plan to open a smaller coffeeshop in the future.
Q: How do you balance your passion for baking with the challenges of running a business?
A: It’s not always easy, but I believe that with hard work and dedication, anything is possible. I’m grateful to have a supportive team and customers who share my passion for good food and good company.