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Big Cookie

Dark Crumble Chocolate Cookie

Pistachio Cookie

With macadamia &amp; white chocolate.

Pandan & Gula Melaka Coconut Cookies

With salted caramel &amp; milk chocolate.

Hazelnut Cookies

Cookies

Our take on the classic banana loaf — but especially decadent with an unusually rich ratio of banana to cake batter! Our classic Anytime Cake serves as the base of this treat, with the salted butter and almond cake swirled with mashed and chunky bananas. The top is generously scattered with pecans and brown sugar before baking into a bronzed and burnished crust. This cake serves equally well as a breakfast treat, teatime indulgence or after-dinner dessert. Storage instructions: The Banana Pecan Cake is best served at room temperature, with a cup of black coffee or tea as its best partner on a lazy afternoon. If you’re serving it as an after-dinner treat, it’s also yummy with slices warmed briefly in the microwave and served with ice cream or pouring cream. If storing overnight, please keep refrigerated but don’t forget to take it out of the fridge at least 1-2 hours before serving so that it can soften.

Banana Pecan Cake

The “Ugly Cake” is a variation of our Anytime Cake but with salted chocolate and pecans baked into the cake instead of fruit & almonds for those who prefer a naughtier version of the simple teatime treat. Here’s the description of our Anytime Cake: No fancy toppings, no fancy creams! This simpler teatime cake is perfect for those who want straight-up cake without the trimmings. It is our salted butter & almond cake (similar to a classic old-school butter or sugee cake) — but in our version, we put in lots of fruit, typically a mix of berries depending on what we have that day, to bake into the cake batter itself so you have pockets of buttery cake and roasted fruit in each forkful. Then a simple scattering of sliced almonds and crunchy brown sugar on top in lieu of any fancy decorations. Storage instructions: The Ugly Cake is best served at room temperature, with a cup of black coffee or tea as its best partner on a lazy afternoon. If you’re serving it as an after-dinner treat, it’s also yummy with slices warmed briefly in the microwave and served with ice cream or pouring cream. The Ugly Cake will sit happily at room temperature for up to 3 days.

Ugly Cake

This is a signature cake of ours, for those who are looking for something fruity and refreshing. It is pistachio cake soaked in a rose and lemon syrup, then topped with our yoghurt-mascarpone frosting and lots of fresh strawberries and some raspberries for colour. Storage instructions: Please keep refrigerated. But before serving, take it out of the fridge for at least 15 minutes so that the cake can soften at room temperature.

Pistachio Cake with Strawberries & Raspberries

Tao’s personal favourite and by far our most popular cake! This dense and moist cake is rich with ground hazelnuts and the scent of caramelly burnt butter. Topped with salted chocolate ganache, mixed berries, praline pecans, blueberries, it is a naughty treat with a salty-sweet edge. We sometimes describe it as an “adult Nutella” — our interpretation of the classic hazelnut &amp; milk chocolate pairing, with the added zing of sea salt, and presented in a cake of dark, autumnal colours. Storage instructions: Best served at room temperature. If you’re having it on the same day, please do NOT refrigerate — it will sit happily at room temperature until you’re ready to serve it. However, if storing overnight, please keep refrigerated — but before serving, please remove from the fridge at least 3-4 hours so that it can soften. Leftovers are also yummy warmed briefly in the microwave till the chocolate ganache melts into a puddle.

Hazelnut Burnt Butter Cake with Sautéed Pears

No Toppings This rich and moussey chocolate cake (gluten-free, nut-free) is strictly for dark-chocoholics! It’s the naked version of our classic Chocolate Cloud Cake, but without the cloud of mascarpone and toppings for those who don’t want to detract from the deep, dark chocolate. It has a sunken, cracked and crevassed surface dusted simply with lots of good Valrhona cocoa and maybe a little flourish of gold in the middle. This rich and intensely chocolatey cake would pair perfectly with a tall glass of cold milk. Storage instructions: Best served at room temperature. It will sit happily at room temperature for 3 days (keep refrigerated if you plan on storing it for even longer). It is also yummy warmed briefly in the microwave (but remove any traces of the gold beforehand or it’ll spark in the microwave).

Chocolate Cloudless

Layers of our salted butter & almond cake, sandwiched with our homestyle kaya, salted vanilla mascarpone, and a shower of toast crumbs. This is a rich cake, best enjoyed with a black kopi kawww! Storage instructions: Please keep chilled. But before serving, make sure you leave it to soften at room temperature for at least 30 minutes so that it’s not too firm — some even prefer slices warmed briefly in the microwave. It will also sit happily in a cool, air-conditioned room for up to 2 hours.

Kaya Cake

For those who enjoy mango and cream, this twist on a classic Victoria Sandwich might be for you — generous layers of super-creamy mango mascarpone and fresh pops of mango cubes in between 3 layers of our salted butter & almond cake. As with all our cakes, our house style would suit those who enjoy something a bit more substantial and not-super-light… This cake is no different, it’s refreshing from the fruit but still creamily rich and decadent. Storage instructions: Please keep chilled. But before serving, make sure you leave it to soften at room temperature for at least 30 minutes so that it’s not too firm. It will also sit happily in a cool, air-conditioned room for up to 2 hours.

Mango Victoria Sandwich

Tao’s personal favourite and by far our most popular cake! This dense and moist cake is rich with ground hazelnuts and the scent of caramelly burnt butter. Topped with salted chocolate ganache, mixed berries, praline pecans, blueberries, it is a naughty treat with a salty-sweet edge. We sometimes describe it as an “adult Nutella” — our interpretation of the classic hazelnut & milk chocolate pairing, with the added zing of sea salt, and presented in a cake of dark, autumnal colours. Storage instructions: Best served at room temperature. If you’re having it on the same day, please do NOT refrigerate — it will sit happily at room temperature until you’re ready to serve it. However, if storing overnight, please keep refrigerated — but before serving, please remove from the fridge at least 3-4 hours so that it can soften. Leftovers are also yummy warmed briefly in the microwave till the chocolate ganache melts into a puddle.

Hazelnut Burnt Butter Cake with Berries Topping

Nothing fancy or newfangled about this cake... but sometimes all you need is an Old-fashioned Chocolate Fudge Cake! This is our take on the classic — 3 layers of moist cocoa cake layered with lots and lots of Valrhona chocolate ganache (800g of the good stuff!) and a touch of seasalt. This family favourite needs no further adornment, except perhaps a tall glass of cold milk. [Note: We use blackberries as garnish on the top of the cake when fresh cherries are not available] Storage instructions: Please keep refrigerated. But before serving, do take it out of the fridge for at least 30 minutes so that it can thaw and soften. It will also sit happily in an airconditioned room for around 2 hours, no problem

Old Fashioned Chocolate Fudge Cake

This is a rich & moussey flourless dark chocolate cake topped with lashings of whipped salty-sweet vanilla mascarpone, praline pecans and a handful of blueberries for freshness. Nothing fancy — just an excuse to have super-rich & intense chocolate cake and lots and lots of cream as some relief. Storage instructions: Fragile. Please keep refrigerated. Leftovers are also yummy warmed briefly in the microwave till the cream melts into a puddle.

Messy Cake aka Cloud Cake

This is a signature cake of ours, for those who are looking for something fruity and refreshing. It is pistachio cake soaked in a rose and lemon syrup, then topped with our yoghurt-mascarpone frosting and lots of fresh local figs and some raspberries for colour. Storage instructions: Please keep refrigerated. But before serving, take it out of the fridge for at least 15 minutes so that the cake can soften at room temperature.

Pistachio Cake with Fresh Figs

Signature Cakes

“Kaya Toast”: Brown bread financier with salted mascarpone and our kaya. Storage instructions: The Minicakes are best served at room temperature for their chewy half-cake/half-drier cookie texture (no need to refrigerate if serving on the same day). But best kept chilled in the fridge if storing overnight — just thaw for at least 2 hours or microwave briefly before serving.

Mini Kaya cake

Pistachio, lemon and rose minicake with yoghurt and fresh fig. Storage instructions: The Minicakes are best served at room temperature for their chewy half-cake/half-drier cookie texture (no need to refrigerate if serving on the same day). But best kept chilled in the fridge if storing overnight — just thaw for at least 2 hours or microwave briefly before serving.

Mini Pistachio with Figs

Hazelnut financier with salted chocolate, sautéed pears. Storage instructions: The Minicakes are best served at room temperature for their chewy half-cake/half-drier cookie texture (no need to refrigerate if serving on the same day). But best kept chilled in the fridge if storing overnight — just thaw for at least 2 hours or microwave briefly before serving.

Mini Hazelnut Burnt Butter with Sautéed Pears

Earl Grey financier with berry compote, salted chocolate and berries. Storage instructions: The Minicakes are best served at room temperature for their chewy half-cake/half-drier cookie texture (no need to refrigerate if serving on the same day). But best kept chilled in the fridge if storing overnight — just thaw for at least 2 hours or microwave briefly before serving.

Mini Earl Grey

“Banoffee” : Banana financier with salted caramel, torched banana, chocolate ganache and praline pecans. Storage instructions: The Minicakes are best served at room temperature for their chewy half-cake/half-drier cookie texture (no need to refrigerate if serving on the same day). But best kept chilled in the fridge if storing overnight — just thaw for at least 2 hours or microwave briefly before serving.

Mini Banana

Minis

Long Black

Latte

Flat White

Cappuccino

Piccolo Latte

Mocha

Matcha Latte

Hojicha Latte

Chocolate

Beverage

Freshly Squeeze Orange Juice

Mango Soda

Strawberry Soda

San Pellegrino Aranciata (Orange) 200ml

San Pellegrino Aranciata Rossa (Blood Orange) 200ml

San Pellegrino Limonata (Lemon) 200ml

San Pellegrino Pompelmo (Grapefruits) 200ml

Non-Caffeine Beverage

A simpler version of our signature Pistachio cake, soaked in a lemon & rose syrup and topped with a zingy lemony icing. Garnished with dried rose petals and the greenest pistachio slivers, think British lemon drizzle cake with an Arabesque twist! You’d be hard pressed to find a better partner to a cup of black coffee.

Pistachio with Lemon Rose Icing

This is a gussied-up butter cake, dressed to the nines! It is our salted butter & almond cake, topped with some lightly rose-scented mascarpone, and lots of strawberries and lychees. This is a good option for those who don’t want anything too adventurous beyond an old-school butter cake, but want it fancied up for a celebration. Storage instructions: Please keep refrigerated. But before serving, please take it out of the fridge for at least 30 minutes to soften. It will also sit happily in an airconditioned room for 2 hours.

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Cookies

Big Cookie

RM15.00

RM15.00

Out of stock

Dark Crumble Chocolate Cookie

RM15.00

RM15.00

Out of stock

Pistachio Cookie

RM15.00

RM15.00

Out of stock

Pandan & Gula Melaka Coconut Cookies

With macadamia & white chocolate.

RM16.00

RM16.00

Out of stock

Hazelnut Cookies

With salted caramel & milk chocolate.

RM16.00

RM16.00

Out of stock

Signature Cakes

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