The cake’s visual appeal and rich flavours have made it a must-buy for travellers. Many believe no trip to Sarawak is complete without bringing home a slice of this iconic treat that once captured the attention of celebrity judge Paul Hollywood on “The Great British Baking Show”.
What few realise, however, is the painstaking craftsmanship behind each cake – a process that demands patience, precision, and mastery of traditional techniques. That very complexity inspired one Sarawakian to establish Galeri dan Muzium Kek Lapis Sarawak Siti Payung (GMKLSSP), the only one of its kind in the state.
Housed in a modest building on Airport Road, the gallery and museum has been open to the public, free of charge, since 2019. It stands as the passion project of 40-year-old Mohammad Hafidz Rohani, whose mission is to elevate kek lapis as a world-class culinary heritage and ensure its legacy endures.
Hafidz began selling traditional Sarawak layer cakes in 2009 under the brand Kek Lapis Sarawak Siti Payung. The idea for the museum took root after he participated in the Alibaba Netpreneur Programme in Hangzhou, China – an experience that opened his eyes to the importance of documenting business heritage.
“There are many examples we can look to,” he said. “In France, there are museums dedicated to cheese. In Melaka, there is the Honey Gallery that tells the story and benefits of bees. In Petaling Jaya, there is a chocolate museum.
“All these show that local products are not merely commodities – they hold artistic, cultural and historical value. They can serve as centres of knowledge and tourist destinations.”
Spanning about 1,800 sq ft, the gallery and museum offers more than just a walk through the history and identity of Sarawak layer cakes. Visitors can try their hand at making kek lapis themselves, and even dress up in traditional Sarawak attire.
With its interactive, meaningful and culturally rich experiences, the gallery aligns with Hafidz’s hope of bringing people – especially younger generations – closer to this culinary legacy.
“Visitors can see for themselves the evolution of the layer cake – how it started, the early pioneers, the creation of its unique patterns, and how the industry has grown into a Sarawak icon. It’s also a space to document the heritage for future generations.”
One of the most treasured exhibits is a handwritten recipe book belonging to his 74-year-old mother, Siti Jaharah Matassan. The book represents the family’s beginnings in the culinary arts before the business evolved into the Siti Payung brand.
“People are amazed to see how a successful business can begin with a mother’s simple recipe notes. It reminds them of their own mothers’ recipes,” said Hafidz.
Today, Siti Payung produces 39 varieties of kek lapis, from classics like Masam Manis and Betawi, which are favourites among tourists, to uniquely patterned roll cakes such as Cadbury, Oreo, and mint.
In the future, Hafidz hopes to modernise the museum with new technologies such as LED displays and AI-based interactive features to create a more immersive experience.
“I also hope to expand the museum to cater to more visitors, with a vision of turning it not only into a Miri icon but also an international gastronomic reference centre,” he added, noting that schools around Miri have already made it a destination for educational visits.
Learn more about Galeri dan Muzium Kek Lapis Sarawak Siti Payung on Facebook.
Galeri dan Muzium Kek Lapis Sarawak Siti Payung
2nd Floor, Lot 14570,
Awalk Commercial Centre, Jalan Airport,
98000 Miri, Sarawak