Every cafe has an origin story. Some begin with a detailed business plan and investor meetings. Others start with a chef’s ambition to showcase a particular cuisine. Ours started with something much simpler: a husband and wife who believed that Malaysian comfort food deserved a new kind of home.
This is the story of how Soooka Cafe came to be.
The Seed of an Idea
We are Francis and Esther, and like most Malaysians, we grew up surrounded by incredible food. From the hawker stalls of our childhoods to the kopitiams and mamak restaurants that have fed generations, food has always been central to our lives. It serves as culture, community, and memory rather than just sustenance.
Over the years, we noticed something. The comfort foods we loved most were primarily found in settings that had certain limitations. Hawker centres were often hot and crowded. Kopitiams had character but limited comfort. Many of the artisans who produced these foods were also ageing without clear successors to take over their craft.
At the same time, Malaysia’s cafe scene was booming. Most modern cafes focused on Western-style brunch fare like avocado toast, eggs Benedict, or pancakes. A clear gap existed between the comfort food traditions we loved and the modern cafe in Damansara Perdana environments where people actually enjoyed spending time.
The question became obvious. Could we bridge that gap?
Finding Our Identity
The idea simmered for years before we took the first real step. During that time, we ate constantly. Our weekends involved visiting hawker stalls across the Klang Valley to sample dozens of cakoi makers, noodle shops, and porridge specialists. Research was the primary goal, even if the pleasure of eating was a nice benefit. The objective was to understand what made the best versions of these dishes exceptional and how to bring that quality into a new context.
Three dishes kept rising to the top of our conversations.
The Three Pillars of Our Menu
We decided to focus on three specific items that represented the best of Malaysian comfort dining.
| Menu Pillar | Why We chose It | The “Soooka” Difference |
|---|---|---|
| Artisan Cakoi | Mass-produced versions lack the proper texture. | We work with a dough master with 25 years of experience to ensure a crispy exterior and fluffy interior. |
| Braised Duck Noodles | A dish with deep cultural roots often hard to find in cafes. | Our slow-braising technique produces extraordinary flavour that pairs perfectly with flat white noodles. |
| Fish Ball Porridge | The quintessential comfort food that requires freshness. | We use hand-made fish balls from fresh fish rather than the rubbery factory versions common elsewhere. |
These three pillars became the foundation of what would eventually become the Soooka Cafe menu.
Why Damansara Perdana?
Location is everything in the food business, and we spent months searching for the right spot. We looked at spaces across Petaling Jaya and Kuala Lumpur while evaluating foot traffic, parking availability, rental costs, and the character of each neighbourhood.
Damansara Perdana won us over for several reasons. The neighbourhood has a diverse population that includes young professionals, families, and students who eat out regularly. Commercial areas here offered reasonable rents compared to trendier neighbourhoods like Bangsar or TTDI.
There was also room for what we wanted to offer. Damansara Perdana had plenty of restaurants but lacked a cafe that specifically championed Malaysian comfort food in a modern setting.
Practical Considerations for Our Location
We found a shopfront that felt right. It offered the right size for an intimate dining experience with good visibility from the main road.
Here is why this spot works for our customers:
- Accessibility: We are close to major highways like the LDP and Penchala Link, making it easy for folks from TTDI and Mutiara Damansara to visit.
- The Vibe: The area feels like a community rather than a transit hub.
- Parking: While Damansara Perdana is known for density, adequate parking is available nearby, which is a rare luxury in PJ.
We signed the lease and the real work began.
Building Soooka
The months between signing the lease and opening day were the most intense of our lives. We had to build a cafe from the ground up physically and conceptually.
The kitchen was designed around our three pillars. Space was needed for cakoi frying, porridge simmering, and duck braising, as well as a proper coffee station for our cold brew programme. Every piece of equipment was chosen with specific dishes in mind to ensure consistency.
The interior was important to us. We wanted a space that felt warm and inviting without being overly designed. Wood elements, warm lighting, and comfortable seating were the priorities. Customers needed to feel welcome whether they were popping in for a quick coffee or settling in for a long lunch. The aesthetic had to feel modern enough to attract the cafe-going crowd but grounded enough that it would not feel pretentious serving porridge and cakoi.
The name — Soooka — came from many brainstorming sessions. We wanted something memorable that was easy to pronounce in multiple languages. “Soooka” is a playful spelling of the Malay word “suka,” meaning “to like.” It felt warm and energetic, matching the experience we wanted to create.
Sourcing suppliers was perhaps the most critical task. We spent weeks finding our cakoi artisan. This master dough maker’s craft became the heart of our menu. Trials were conducted with fish from multiple suppliers before finding the right combination for our fish balls. We tested braising recipes extensively by adjusting the spice blend and soy sauce ratio until the duck was exactly right.
Opening Day — August 2023
We opened our doors in August 2023, and the first days were a blur of excitement, anxiety, and very long hours. Questions constantly ran through our minds about whether people would understand our concept. It was unclear if they would appreciate Malaysian comfort food in a modern cafe setting.
They came. The early customers were mostly from the immediate neighbourhood. Curious residents had watched our renovation progress over the preceding weeks and decided to give us a try. Their reactions told us we were on the right track. People were surprised to find artisan cakoi and handmade fish ball porridge in a cafe environment.
The braised duck noodles became an immediate talking point. Word spread quickly through social media and word of mouth. Within weeks, we were seeing customers who had driven from across PJ specifically to try the cakoi or the braised duck noodles. Feedback was positive, and people started coming back multiple times per week.
What Soooka Means to Us
Running a cafe is relentlessly hard work. The hours are long, the margins are thin, and there is always something that needs attention.
But moments of connection make it worthwhile. We see a customer take their first bite of our garlic cakoi and watch their eyes widen. A regular walks in and our team already knows their order. Someone tells us our braised duck noodles are the best they have had in PJ. These moments remind us why we started this journey.
Soooka Cafe is not just a business. It is a love letter to Malaysian comfort food. We declare that these traditions deserve the best ingredients, careful preparation, and a setting where people can truly savour them.
We are Francis and Esther. Welcome to Soooka Cafe. We are glad you are here.
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.
