Kek Lapis Warisan— Eight Years, Layer by Layer

Behind Kek Lapis Warisan’s retro-themed eighth-anniversary celebration lies a journey of resilience — from a seven-person team facing uncertain times to a workforce of more than 90, united by a passion for Sarawak’s layered cake heritage.

Layering heritage with ambition

For Kek Lapis Warisan, Hari Raya was once more than a season of celebration — it was a lifeline.

During the COVID-19 pandemic, the Kuching-based business struggled to stay afloat, relying largely on festive sales to get through the difficult period.

Eight years on, what began with just seven employees has grown into a team of more than 90, with ambitions to take Sarawak’s beloved layered cake beyond the state.

That journey of resilience was reflected in the company’s recent eighth-anniversary celebration at Pullman Hotel Kuching. The retro-themed evening featured 44 lucky-draw prizes, including a Neon Orange MODA Moca 110 retro scooter as the grand prize.

But behind the celebration lies a story that goes beyond business expansion — one rooted in family recipes, perseverance and a determination to preserve Sarawak’s food heritage while creating opportunities for the people behind the business.

Kek Lapis Warisan managing director Dr Mohamad Hafeezi Abdullah delivers his speech during the eighth-anniversary celebration.

For managing director Dr Mohamad Hafeezi Abdullah, preserving that connection was one of the reasons Kek Lapis Warisan was established eight years ago.

The business was founded to safeguard family recipes passed down through generations and ensure the tradition continues for years to come.

But preserving recipes is only part of the task. The company also wants people to understand the tradition, skill and craftsmanship behind every slice.

“What makes Kek Lapis Warisan unique and special is that we offer more than just kek lapis.

“With every visit, we have the opportunity to share our knowledge and passion for kek lapis Sarawak with our customers, helping them better appreciate the tradition, beauty and craftsmanship behind every slice,” he said.

That philosophy shapes how the company welcomes visitors, from preschoolers to civil servants. Through these visits, it introduces them to the place of kek lapis Sarawak in Malay traditions and culture, helping younger generations appreciate its significance.

For visitors from outside Sarawak, kek lapis is also a popular souvenir — a colourful reminder of their time in the state.

By connecting the cake with its cultural roots, Kek Lapis Warisan hopes to make every purchase an opportunity to share a little of Sarawak’s heritage.

Kek Lapis Warisan offers two main product categories: traditional and modern. While the traditional range preserves recipes passed down through generations, the modern selection introduces flavours to appeal to changing tastes.

Among its contemporary creations are Kek Lapis Oreo and Kek Lapis Lumut Cheese, which combine familiar flavours with the traditional layered cake.

The two ranges reflect the company’s efforts to balance continuity with innovation. Traditional recipes remain central to its identity, while newer creations offer younger consumers and adventurous food lovers different ways to enjoy kek lapis.

Listening to customers is another part of that process. Hafeezi welcomes feedback, viewing it as an opportunity to identify shortcomings and improve the business.

For a company built around a traditional product, keeping customers interested means respecting what has endured while remaining open to new ideas.

During the pandemic, when uncertainty threatened businesses across the country, Kek Lapis Warisan faced one of its most difficult periods.

“There were moments when hope was almost lost and the business had to rely mainly on Hari Raya sales to get through,” Hafeezi recalled.

Perseverance, sound management and staff dedication helped the business navigate those uncertain days. The teamwork that sustained the company in its early years remains central to its operations today.

The workforce has grown from seven employees to more than 90, with the company aiming to reach 100 by the end of the year as it prepares to open another branch.

For Hafeezi, the numbers represent more than business expansion. They reflect the opportunities created for the people who have helped build the company.

That belief was reflected in the RM100,000 allocated for staff appreciation and rewards at the anniversary dinner, which also featured a special bonus announcement.

“I have always believed that blessings are meant to be shared. When the company grows, our people should grow with us too.

“Success is not just about how far the business can go but also about how much we can achieve together as a team,” he said.

For Hafeezi, growth comes with a responsibility to recognise the people behind the business and ensure they share in its progress. Their contribution, he believes, is as important to the company’s future as its commercial ambitions.

The company currently operates three outlets. Its headquarters is housed in a heritage building on Jalan Tun Ahmad Zaidi Adruce in Kuching, with branches in Kota Samarahan and at the Sabah International Convention Centre (SICC) in Kota Kinabalu.

It is preparing to expand further with Warisan Pavilion, a flagship store scheduled to open in December 2026.

The destination will offer kek lapis and other local Sarawak products, alongside dedicated spaces for cultural activities and art. The aim is to create a place where visitors can experience more of what makes Sarawak distinctive, beyond its food.

The company is also preparing to open its first outlet in Peninsular Malaysia at Aneka Walk in Shah Alam in January 2027, through a collaboration with KRU Studios and the Selangor State Development Corporation (PKNS).

The outlet is expected to attract visitors and host weekly programmes showcasing Malaysian culture and national food heritage.

Through these expansions, Kek Lapis Warisan hopes to introduce Sarawak to a wider audience, using food as a starting point for people to discover more about the state.

For Hafeezi, however, success is not measured solely by how far the business expands. Its contribution to the local community and the employment opportunities it creates are equally important.

He hopes to strengthen ties between management and staff, with everyone working towards a common goal. Recognition and achievements, he believes, will follow through consistent effort in both good times and difficult ones.

Eight years after its establishment, Kek Lapis Warisan is preparing to reach beyond Sarawak while remaining rooted in the family recipes that inspired its beginnings.

Its next chapter will be shaped by new flavours, new destinations and the people who continue to grow alongside the business.

For Kek Lapis Warisan, the ambition is not simply to sell more cakes, but to share Sarawak’s food heritage with a wider audience while ensuring that the people behind the business continue to benefit from its success.

Kek Lapis Warisan founder Datuk Abdullah Hassan (fifth left), Hafeezi (second left) and members of the top management pose for a group photograph during the anniversary celebration.

Hafeezi presents a hamper to the Best Dressed Man winner.

Abdullah (left) and Hafeezi (second right) pose with the grand-prize winner.

Malaysian singer Wany Hasrita, Kek Lapis Warisan’s brand ambassador, performs during the anniversary celebration.