Why do Joey Mah and Keith Koay reject the term “café” for Dou Dou Bake?

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Dou Dou Bake Founders Reject "Café" Label to Differentiate from Trends and Foster a Unique Atmosphere

Joey Mah and Keith Koay actively reject the term "café" for their establishment, Dou Dou Bake, aiming to distinguish it from typical trend-driven businesses and create a distinct, calming environment. They sought a design that felt raw and natural, offering a different initial impression than what is commonly found in conventional cafés. This deliberate choice stems from a desire to avoid the common elements and fleeting trends associated with the café scene, as noted by designer Wei Ming, who observed that many cafés feature predictable design choices like chalkboard menus and industrial aesthetics.
A Design Philosophy Beyond Typical Cafés

The designers behind Dou Dou Bake, Wei Ming and Chee Leong from Sputnik Forests Labs, intentionally moved away from the typical café design paradigm. They observed Mah's existing cafés in Kuala Lumpur and specifically aimed not to replicate that formula. Instead, their vision for Dou Dou Bake was inspired by spaces like Shinto shrines or ashrams, emphasizing a serene atmosphere, the use of basic, natural materials, and an overall aesthetic that is intentionally understated and non-flashy. This approach contrasts sharply with the common trends that Wei Ming identified as prevalent in the café industry.
Creating a Monastic Ambiance with a Natural Contrast

The interior design of Dou Dou Bake employs a cool color palette, a deliberate choice intended to make the pastries the focal point and allow them to "shine." This monastic, serene ambiance is further enhanced by the use of basic forms and custom-made furnishings, such as benches crafted from wood rescued from old heritage buildings. This carefully curated, non-luxurious feel is juxtaposed with the exterior's verdant, almost wild garden space, which provides a refreshing contrast and contributes to the establishment's unique character.
Distancing from Trend-Driven Establishments

Mah and Koay's rejection of the "café" label is intrinsically linked to their desire to avoid the cyclical nature of trends that often define such establishments. Wei Ming pointed out that cafés frequently adhere to common design trends, which they consciously aimed to bypass. By seeking an atmosphere reminiscent of a Shinto shrine or an ashram, they are prioritizing a sense of calm and a focus on essential elements, rather than succumbing to the fleeting popular aesthetics that can quickly date a space.

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Why do Joey Mah and Keith Koay reject the term “café” for Dou Dou Bake?

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