Many Dandenong Market traders are blending cultural heritage with contemporary small business ideas.
One such shop is Taho Tayo - a Filipino dessert stall bringing 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. 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.
Matt began his business venture experimenting with market pop-ups and in January this year opened his permanent store at the Market. In an effort to support other Filipino-owned micro-businesses, 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. Wherever possible, he sources ingredients from fellow traders at Dandenong Market.
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
- Research, research, research
- Network.
As one of the youngest stallholders at the market, his journey reflects a broader transition – where young entrepreneurs are branching out from their family businesses to blend innovation with cultural storytelling.
