ASEAN Records is proud to officially recognise Santara Heritage Bakehouse for achieving:
First Rambutan-Wood-Fired Banana Loaf With Over Half Its Weight in Real Banana (approx. 275 g banana per 520 g loaf, from 5 bananas; 21 × 7.5 × 6 cm; brick-oven baked daily)
The recognition highlights Santara Heritage Bakehouse’s distinctive approach to a familiar Malaysian favourite. Each approximately 520 g loaf contains around 275 g of real banana from five bananas, meaning banana makes up more than half of the finished loaf’s weight.
Measuring approximately 21 × 7.5 × 6 cm, the loaf is baked daily in a brick oven fired with rambutan wood, combining real fruit with a traditional baking method that relies on the baker’s experience and control of the fire.
Inspired by Malaysian Heritage
Santara Heritage Bakehouse is inspired by Nusantara and Malaysian heritage, with a focus on bringing familiar local flavours into a contemporary bakery setting.
The development of its signature banana loaf began with a simple question: what should a truly Malaysian banana cake taste like?
Rather than focusing only on the recipe, the team studied the banana itself, including how its variety, growing conditions, harvesting and ripening can influence the flavour, aroma and texture of the finished product.
This ingredient-focused approach is combined with traditional wood-fired baking, where the baker’s judgement and understanding of the fire play an important role throughout the process.
Alongside its signature banana loaf, Santara’s wider menu draws on familiar Malaysian flavours such as cempedak, chocolate banana and coconut.
Preserving Traditional Wood-Fired Baking
While modern ovens are built around precision and efficiency, Santara’s wood-fired baking method places greater emphasis on craftsmanship and experience.
The baker must manage the fire throughout the baking process, making judgement and temperature control an important part of producing each loaf.
For Santara, this method is part of its wider effort to preserve traditional baking techniques while presenting them through a modern bakery concept.
A Milestone Moment of Recognition
The ASEAN Records recognition was officially presented on 06 September 2026.
The recognition was received by Liew Jia Pey and Tan Lek Siang, Founders of Santara Heritage Bakehouse.
The milestone acknowledges Santara’s rambutan-wood-fired banana loaf containing approximately 275 g of real banana per 520 g loaf, made from approximately five bananas and baked daily in a brick oven.
Voices of Leadership
Reflecting on the recognition and Santara’s approach to baking, Liew Jia Pey, Founder of Santara Heritage Bakehouse, shared:
“Santara is a Malaysian heritage bakehouse, and what we want to share is the taste of Malaysia. We hope the flavours we create can be enjoyed by both Malaysians and visitors, and become something people associate with warmth, togetherness and love.
“Modern ovens focus on precision and efficiency, while wood-fired baking depends much more on the baker’s experience and control of the fire. That is why we want to continue preserving this traditional way of baking.
“For our banana loaf, it is not simply about how much banana goes into each loaf. We want every bite to reflect our culture, our ingredients and the way we make our food. We are very grateful for this recognition, and we see it not as the end of the journey, but as a new beginning.”
The recognition reflects Santara Heritage Bakehouse’s aim of preserving traditional baking craftsmanship while sharing Malaysian flavours with both local customers and visitors.
About Santara Heritage Bakehouse
Santara Heritage Bakehouse is a Malaysian bakery concept inspired by Nusantara and Malaysian heritage.
The bakehouse combines familiar local flavours with traditional preparation and wood-fired baking methods, presenting them through a contemporary bakery experience. Its signature rambutan-wood-fired banana loaf reflects this approach, bringing together real ingredients, craftsmanship and a strong connection to Malaysian food heritage.
