A new generation of traders is shaping the future of Dandenong Market, blending cultural heritage with contemporary small business ideas.
Taho Tayo is a new Filipino dessert stall bringing a much-loved street food to local audiences and introducing many customers to a dessert rarely seen outside the Filipino community.
Founded by owner and chef Matthew Paredes, Taho Tayo specialises in taho; a warm dessert made from silken tofu, handmade tapioca pearls and layered syrups. Traditionally served by street vendors across the Philippines, taho is deeply nostalgic for many, yet remains relatively unfamiliar to broader Australian audiences.
Matt said, “Growing up in Australia, I didn’t experience the street food culture of the Philippines firsthand, instead encountering these flavours at family gatherings, celebrations and community events.”
As a second-generation Filipino Australian, his relationship with culture was shaped largely through cooking and storytelling. Taho Tayo became Matt’s way to honour those traditions while presenting them through an Australian lens that feels accessible and contemporary.
After more than a decade working as a professional chef in Australia and the UK, Matt stepped away from fine dining to reconnect with his cultural roots through food.
In 2024, Matt began his business venture experimenting with market pop-ups and later opening his permanent store at Dandenong Market in January this year. In an effort to support other Filipino owned microbusinesses, Matt has also curated a selection of products on offer for customers to purchase, including ensaymada (Filipino brioche-like pastry), leche flan (steamed caramel custard) and ube cake.
When we asked Matt what set his business apart his response was, “...Every element of the dessert is made from scratch each market day, from the tofu and tapioca pearls through to the syrups.” Wherever possible, Matt sources ingredients from fellow traders at Dandenong Market as a reflection of the freshness and convenience that comes from the market’s close ties to local producers.
Matt admits as a new business, he is still “finding his feet” trying to strike the right balance, attending markets and private bookings alongside his storefront on market days.
Matt’s key learnings in his first 6 months of business are:
- Know your product and stick to what feels authentic. When selecting the flavours of taho, we were tempted to explore big trends but I wanted to ensure we stayed true to the core flavours and not just be a quick ‘30 seconds of fame’ business.
- Research. Research. Research. I spent a lot of time doing a competitor analysis and really this is where I decided this was the niche that was missing, as a result we have something quite special.
- Network – you never know who you might meet that could lead to your next business opportunity. Attending markets and festivals has been a great way for me to spread the word about the business and secure future bookings.
As one of the youngest stallholders at the market, his journey reflects a broader transition underway – where young entrepreneurs are branching out from their family businesses to blend innovation with cultural storytelling.
Taho Tayo offers visitors a chance to enjoy a traditional Filipino dessert presented through a distinctly Australian lens.
The Dandenong Market is located at corner Clow Street and Cleeland Street, Dandenong.
Dandenong Markets Opening Hours
Tuesday, Friday and Saturday: 7am - 4pm
Sunday: 9am - 4pm