Why Staple Dough’s founders opened a 3rd F&B brand in KL that also specialises in fresh pasta

Cantina Pasta e Vino might be a new player in the local pasta scene, but look closer and you’ll see the legacy behind the business. 

The head chef behind it, Chuan, has had lots of experience in the industry, having been the “pasta boy” at establishments including Staple Dough and Bella Pasta and Wine. 

Speaking to Vulcan Post, the 34-year-old chef shared that he has a Bachelor’s Degree in culinary arts and food service management, alongside a 10-year experience doing sales in the fine food trading industry.

“Through my working experience, I’ve realised a lot of restaurants focus on the best protein like beef, lamb, fish, lobster, etc. We felt like good quality fresh pasta is an art to be appreciated, and that this is lacking in the F&B market.” 

Hence, Chuan and his team embarked on Staple Dough, featuring 100% fresh handmade pasta. Located in Taman Megah, it has grown to be a friendly neighbourhood spot with relatively affordable pricing when it comes to fresh handmade pasta.

From there though, the team decided to grow into other neighbourhoods, with Cantina being their latest establishment, bringing fresh pasta to the Taman Desa region. 

A legacy of pasta 

Staple Dough had started two years prior in December 2022. The founder, Tan Zhen Yi (known as ZY), was already an entrepreneur with experience running Flakes in The Hub SS2. 

“During the MCO, he was making pasta at home and selling it online,” Chuan explained. “The response was amazing. Hence after MCO, we met up and decided to open up a restaurant focusing on freshly handmade pasta.” 

Throughout the two years of running Staple Dough, the team constantly received enquiries from the public to create a pork-free version of their fresh handmade pasta dishes. Seeing this demand, they created Bella Pasta & Wine.

“These three are sister restaurants, under the same management but different teams,” Chuan clarified. “We have plans to open more brands and also expand into other types of cuisine and dining as well.” 

Juggling three restaurants hardly seems easy, though. Chuan assured that all three receive the team’s full attention, bolstered by the delegating work to the right talents. 

“As co-founders and group executive chefs, we need to constantly build talents, make sure they understand the missions and visions of the company, and give them full support and solutions when they are facing difficulties,” the chef determined. 

Keeping fresh 

Opened in November 2024, Cantina reflects the team’s approach to creating a wholesome menu. 

Chuan shared that it’s all about identifying classic dishes that are also comfort foods. Once those are identified, the team works to give a “unique modern twist” to elevate the dining experience.

Of course, the menu also comprises different non-classical dishes too. 

You might be wondering, though, what does Cantina do that’s different from its sister brands?

“While all three brands serve handmade pasta, each offers a distinctly different dining experience,” Chuan asserted. 

Staple Dough is modern, sharp, and unapologetically focused on pasta, he shared. Meanwhile, Bella delivers a more intimate and warm atmosphere, complemented by a soulful variety of Italian dishes. 

And as for Cantina, it caters to the local crowd with heartier protein options and a broader wine selection.

But outside of its sister brands, there are also plenty of other pasta restaurants these days vying for attention and customers. 

“It is true that Malaysia’s pasta scene has grown significantly, but what sets our brands apart is intentionality, consistency, and identity,” Chaun shared. 

“Each of our concepts is deeply rooted in a clear vision, not just a trend. It’s not just luck and branding. It’s about knowing exactly who we’re serving, and delivering that experience consistently from the first bite to the last impression.” 

What does it take?

As someone who’s been on the founding team of three restaurants, Chuan knows a thing or two about what it takes to build up an F&B establishment. 

“To start up a restaurant nowadays, it would cost around RM600,000 to RM1.5 million depending on the renovation that you want to achieve,” he shared.

For the Cantina team, they were able to leverage the profits from their sister establishments as well as raise funds through other means. 

More than money, though, it might be the talent side of things that’s challenging. Like many F&B owners, Chuan believes that building and maintaining a strong and reliable team is crucial. 

“It’s a very high-pressure and people-driven industry, and it’s not just about hiring talent, it’s about nurturing a culture of ownership, accountability, and growth,” he reasoned. “We’ve had to learn the hard way that a great concept means nothing without a great team behind it.”

Another challenge is consistency when scaling, Chuan revealed. He said that as the business grows, it becomes harder to ensure that every plate of pasta, every guest interaction, and every outlet lives up to the brand promise. 

To do this, it’s really all about doubling down on clear SOPs, investing in training, and empowering team leaders to take pride in the details.

“There’s also the constant pressure of rising costs and changing customer expectations,” Chuan added. “The market is fast-paced nowadays as compared to many years back. What worked six months ago might not work today.” 

Staying adaptable has thus become particularly important, as well as innovating while keeping operations lean.

Cultivating the culture 

With Cantina finding its footing, the team is now looking to tighten up operations while investing more in team development and fine-tuning based on customer feedback. 

That said, the loftier intention is still to open up more F&B brands that are fresh, new, and lively. 

“But only if there is a clear story to tell and if we find that there’s a market need that we believe we can serve in a unique way,” Chuan clarified. “We don’t want to open brands for the sake of it. We want to build lasting, differentiated experiences that customers form emotional connections with.”

“Ultimately, the mission is to become one of the most respected independent F&B groups in the region, not just for good food, but for great culture, strong execution, and meaningful brand-building,” he concluded. 

Featured Image Credit: Cantina Pasta e Vino