Most people walk into a cafe for the atmosphere, but they come back for the consistency.
We know that while our fusion food often grabs the headlines, a truly great meal requires an equally impressive beverage to complete the experience.
Great coffee is not an afterthought at Soooka Cafe in Damansara Perdana.
Our team, led by a husband and wife duo, founded this space in August 2023 with a simple goal: to create things people “suka” (like).
The name itself reflects the joy we want every customer to feel.
We craft every cup with the same attention to detail applied to our signature cakoi and porridge.
These beverages from our desserts and specialty drinks menu are designed to stand alone or perfectly complement our fusion dishes.
Here is exactly how to get the best experience from our drink selection in Damansara Perdana.
The Star: Cold Brew Kopi
We consider the cold brew kopi our flagship beverage.
This drink is distinct from the standard iced coffee you might find elsewhere in the Klang Valley.
Our process begins with Malaysian kopi beans roasted in the traditional style with margarine and sugar.
This specific roasting method creates a dark, caramelized profile that is intensely aromatic and nostalgic.
We steep these coarse grounds in cold water for a full 18 to 20 hours.
Patience is the primary ingredient here.
Our extended, low-temperature extraction reduces acidity by approximately 67% compared to hot brewing.
Science backs this up, as hot water releases oils that oxidize quickly, causing that sour taste found in stale coffee.
We produce a result that retains the chocolatey, nutty depth of Malaysian kopi without the harsh bitterness often associated with Robusta beans.
Three distinct variations are available to suit your preference:
| Variation | Flavour Profile | Best For |
|---|---|---|
| Black | Pure, intense, caramel notes | Purists who want to taste the roast |
| With Fresh Milk | Creamy, smooth, softened intensity | Latte lovers seeking a local twist |
| With Coconut Milk | Tropical, naturally sweet, nutty | Dairy-free drinkers or dessert pairing |
Espresso-Based Drinks
We know that sometimes you need the immediate kick that only a pressurized extraction can provide.
Espresso preparation relies on precision, temperature stability, and texture.
Our baristas focus heavily on milk science to ensure the texture enhances the coffee rather than masking it.
The target temperature for our milk is between 60°C and 65°C.
We stop heating at this specific point because going hotter breaks down the natural lactose sugars, ruining the milk’s sweetness.
Flat White
We pull a double shot of espresso as the base for this Malaysian favourite.
The key differentiator here is the milk texture.
Our team steams the milk to create microfoam, which consists of tiny, microscopic air bubbles rather than large, airy suds.
This technique creates a velvety mouthfeel that integrates fully with the golden crema on top.
We recommend this for anyone who wants a strong coffee flavour with just enough milk to take off the sharp edge.
Latte
Our latte increases the milk-to-coffee ratio for a milder experience.
A standard latte contains about 20% more milk than a flat white.
We find this extra volume creates a comforting, creamy beverage that sits well as a backdrop to conversation or work.
It pairs exceptionally well with sweeter items.
Our customers often order this alongside cakoi with coconut ice cream for a balanced afternoon treat.
Americano
We serve this as the most direct expression of our espresso beans.
It is a double shot diluted with hot water.
Our version retains the oily, aromatic crema on top, which preserves the coffee’s nose.
Paper filters in standard drip coffee often remove these essential oils.
We suggest the iced version if you are eating rich, savoury dishes like the braised duck noodles.
The clean bitterness cuts through the fat effectively.
Beyond Coffee: Non-Coffee Beverages
We recognize that caffeine is not for everyone or every time of day.
High-quality alternatives are essential for a complete menu.
Our non-coffee selection focuses on raw ingredient quality rather than sugar syrups.
Matcha Latte
We use ceremonial-grade matcha powder imported for its specific flavour profile.
Culinary-grade matcha often tastes bitter or muddy because it uses older tea leaves from lower on the stem.
Our ceremonial grade utilizes young, shade-grown leaves high in chlorophyll and L-theanine.
Research shows L-theanine promotes alpha brain wave activity, providing a sense of calm alertness.
We whisk the powder with hot water first to ensure no lumps remain before adding the milk.
This method maintains the matcha’s natural vegetal, grassy notes rather than burying them in sweetener.
Chocolate Drinks
Our hot chocolate relies on real cocoa mass.
Many cafes use powders that are primarily sugar and milk solids.
We use real cocoa to provide a rich mouthfeel derived from cocoa butter.
Cocoa butter melts at body temperature, which gives the drink its luxurious texture.
Our iced chocolate is a crowd favourite on humid afternoons.
It offers a refreshing way to enjoy a rich dessert-like drink without feeling heavy.
Fresh Juices and Coolers
We rotate our fruit selection based on market availability.
Freshness is the only metric that matters here.
Our goal is to offer at least one citrus option (like orange or lemon) and one tropical option (like watermelon or pineapple) daily.
These are squeezed to order to preserve the enzymes and vitamins.
Tea Selection
We have curated a list of teas specifically chosen to aid digestion and complement our menu.
Tea contains tannins, chemical compounds that bind to proteins and fats.
Our selection helps cleanse the palate after a rich meal:
- Chinese Tea (Oolong/Pu-erh): These fermented teas are excellent for digestion. The earthy notes ground the flavours of braised dishes.
- Teh Tarik-Inspired: A nod to local heritage. We refine the sweetness levels to make it more palatable for modern tastes while keeping the froth.
- Herbal and Floral: Caffeine-free options like chamomile or lemongrass. We see these ordered frequently during late afternoon meetings.
Pairing Guide: What to Drink with What
We are frequently asked for recommendations on how to match drinks with our food.
The right pairing balances flavour intensity, texture, and temperature.
Our top combinations rely on contrasting or complementary elements:
| Dish | Recommended Drink | Why It Works |
|---|---|---|
| Garlic Cakoi & Curry Dip | Cold Brew Kopi (Black) | The sharp, cold coffee cuts through the rich garlic butter and spicy curry. |
| Braised Duck Noodles | Hot Chinese Tea | Warm tannins in the tea strip away the duck fat, refreshing your palate for the next bite. |
| Fish Ball Porridge | Hot Flat White | A warm, milky coffee enhances the comforting, cosy nature of the hot porridge. |
| Cakoi & Coconut Ice Cream | Iced Latte | The milk in the latte bridges the gap between the fried dough and the cold ice cream. |
| Weekend Brunch | Flat White then Matcha | Start with caffeine for energy, then switch to soothing matcha for the leisurely second half. |
The Soooka Approach to Drinks
We treat our beverages as culinary items, not just utilities.
Quality ingredients are the baseline for everything we serve.
Our philosophy rejects the use of microwave shortcuts or excessive masking agents.
Real flavour comes from the ingredient itself, whether it is the caramel note of a roast or the grassiness of matcha.
We test every recipe extensively before it reaches your table.
It does not matter if you are a coffee geek or just thirsty.
Our menu is built to ensure your time in Damansara Perdana is well spent.
Come in, find a comfortable spot, and let us handle the rest.
Francis & Esther
Founders & Owners
Francis and Esther are the husband-and-wife team behind Soooka Cafe in Damansara Perdana, Petaling Jaya. Driven by a passion for reimagining Malaysian comfort food, they founded Soooka in 2023 to create a cosy neighbourhood space where heritage flavours meet modern cafe culture.
