It is the most common question we get from first-time visitors at the counter: “Should I try the sweet or savoury cakoi first?”
We actually love answering it because there is no wrong choice.
Decision fatigue is real, especially for the Damansara Perdana cafe crowd looking for a quick escape.
Our signature cakoi menu spans both ends of the flavour spectrum to fix that.
Each dish uses the same artisan dough.
We rely on a supplier with 25 years of frying experience to ensure that essential crunch.
The result is a base that is airy rather than oily.
Let us help you decide based on your current mood and appetite.
The Savoury Side
Garlic Cakoi with Curry Potato (RM 12.90)
This is our bestselling cakoi dish and the one most first-timers end up ordering.
We think of it as garlic bread reimagined as cakoi.
The dough is infused with aromatic garlic butter that perfumes every crispy bite without making it soggy.
Our real star here is the dipping sauce.
It is a rich rempah curry potato that has been slow-cooked with a complex blend of Malaysian spices.
Why it works:
- Texture: The porous dough soaks up the curry better than standard roti canai.
- Value: At RM 12.90, it costs less than most lattes in the area but serves as a full light meal.
- Profile: Aromatic, garlicky, warm spice, savoury depth.
Best for: Those who prefer savoury flavours, spice lovers, fans of Malaysian curry, anyone who loves garlic bread.
Chili Prawn Cakoi (RM 14.90)
A fusion creation that draws from Nyonya cooking traditions.
We stuff crispy cakoi with a mild spicy prawn paste that delivers a gentle, building heat.
The prawn flavour is clean and distinct.
It is complemented by a subtle sambal-inspired seasoning that does not overpower the palate.
Why it works:
- Protein Hit: The prawn paste adds substance, making it more filling than the standard plain fry.
- Spice Level: It sits at a comfortable 3/10 on the heat scale, suitable for most diners.
- Profile: Prawny, gently spicy, savoury, umami.
Best for: Seafood lovers, those who enjoy mild-to-medium spice, adventurous eaters.
Fusion Cakoi (RM 13.90)
Can’t decide between sweet and savoury?
We designed the Fusion Cakoi to straddle both worlds comfortably.
Served with cream cheese, egg mayo, and a drizzle of honey, it is a flavour combination that sounds chaotic but works harmoniously.
This dish balances the richness of the egg with the sharp tang of cheese and the floral sweetness of honey.
Why it works:
- Complexity: It hits salt, fat, acid, and sugar receptors all at once.
- Originality: This is a combination you likely will not find at other kopitiams.
- Profile: Creamy, sweet-savoury, rich, playful.
Best for: Indecisive diners, those who enjoy sweet-savoury combinations, adventurous palates.
The Sweet Side
Cakoi with Coconut Ice Cream & Jackfruit (RM 18.00)
Our most Instagrammed dish is the dessert that has earned us a loyal following.
Warm, freshly-fried cakoi is paired with a generous scoop of creamy coconut ice cream and chunks of fresh, ripe jackfruit (nangka).
The contrast of temperatures creates a sensory experience that is genuinely special.
We deliberately use jackfruit for its firm texture and distinct tropical aroma.
Why it works:
- Hot vs Cold: The warm dough softens slightly against the freezing ice cream.
- Texture: The crunch of the cakoi opposes the smoothness of the coconut cream.
- Profile: Sweet, tropical, creamy, warm-cold contrast.
Best for: Dessert lovers, Instagram enthusiasts, anyone who loves coconut, jackfruit fans.
Quick Comparison: Choosing Your Plate
We know that lunch breaks are short and choices need to be made quickly.
Use this simple breakdown to find your match.
| Feature | Savoury Series | Sweet Series |
|---|---|---|
| Primary Taste | Umami, Spice, Salt | Sugar, Cream, Fruit |
| Best Time | Lunch (12 PM - 2 PM) | Tea Time (3 PM - 5 PM) |
| Fullness Factor | High (Meal Replacement) | Medium (Dessert/Snack) |
| Pairing Tip | Best with Kopi O or Teh Tarik | Best with a hot long black |
Our Recommendation
For First-Timers
Start with the Garlic Cakoi with Curry Potato.
We find it showcases the quality of the artisan dough in a traditional context that feels familiar.
The curry dip is absolutely addictive and sets the standard for our savoury menu.
Then, if you have room, follow it up with the Cakoi with Coconut Ice Cream for dessert.
For Sharing Groups
Order one savoury and one sweet option.
We believe this is the best way to ensure everyone at the table gets the full experience.
The Garlic Cakoi and the Ice Cream Cakoi are the ultimate pairing for a party of two or three.
For Adventurous Eaters
Go straight for the Chili Prawn Cakoi and the Fusion Cakoi.
These two dishes showcase the creative limits of what we can do with simple fried dough.
Insider Tips for Your Visit
We are located in the heart of Damansara Perdana, which has its own unique rhythm.
Here is how to get the best experience at Soooka:
- Parking: The area can be busy. Park at “The Place” basement parking for the easiest access to our shop.
- Peak Hours: We fill up fast between 12:30 PM and 1:30 PM. Arrive by 12:00 PM or after 2:00 PM for a more relaxed seat.
- Takeaway: The savoury cakoi travels well, but we strongly recommend eating the Ice Cream Cakoi in-store for the temperature contrast.
The Verdict
Sweet or savoury, every cakoi at Soooka starts with the same incredible dough.
That foundation of quality means you genuinely can’t go wrong.
The best strategy is to come hungry and try more than one.
Visit us at Damansara Perdana and let the cakoi decide for you.
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.
