30/10/2025

THURSDAY | OCT 30, 2025

6

Fresh fare from ‘rundown’ cafe

o Former building executive turns abandoned hardware shop into coffee and cake outlet blending nostalgic warmth with modern comfort

but Syukri said passion made the risk worthwhile. Now managing a team of eight, he is clear on what sustains success – good service, quality food and consistency, Bernama reported. “For young people, capital is the hardest part. Government incentives help but there should be more awareness and easier access.” Above all, originality drives him. “Don’t copy others. Find your own identity.” Syukri dreams of expanding Peram Cafe across Peninsular Malaysia and eventually exploring franchising. His advice to aspiring entrepreneurs is to start small. “I used to sell food at local events before opening this cafe. Begin with something manageable,” he said, while crediting his wife as his biggest supporter.

To stand out from the crowd, Syukri introduced Kopi Peram, or “fermented coffee”. “We brew the coffee, then store it in the fridge for 24 hours. It gives a smoother taste and deeper aroma.” To pair with the coffee, the cafe offers cheese-based desserts such as burnt cheesecake and bagels, with the Earl Grey burnt cheesecake and jalapeno bagel among its top sellers. Prices stay wallet-friendly, with each item under RM15. The formula has worked. Peram Cafe now draws locals, travellers and even curious tourists, all captivated by its flavour and photo-worthy aesthetic. “Customers come from all walks of life – young adults, families and older patrons of every background. The food appeals to everyone, any time of day.” Quitting a steady job was not easy,

five years. “When I decided to leave my job and enter the food and beverage world, I knew I wanted a space with history. This building had so much character – it just needed a new story.” He retained the original wooden structure, letting its natural wear speak for itself. The “industrial rustic” theme – rusted zinc, bare bricks and glass – reflects his belief in keeping things honest and raw. Although his degree was not in business, Syukri’s early exposure to cafe culture helped. “During semester breaks, I worked in cafes and learned everything from operations to menu design. Later, I visited cafes in Indonesia and Thailand, which inspired me further,” he said, adding that he invested his own savings to launch Peram.

KUALA LUMPUR: On a quiet street in Kangar, Perlis, a weathered building wrapped in rusted zinc sheets has become the town’s newest talking point. To passers-by, it looks like an abandoned workshop. Step closer, and you will find Peram Cafe – a two-month-old hideaway that is fast capturing the hearts of those who love rustic charm. From the outside, its aged zinc panels and translucent glass whisper nostalgia. Inside, the glow of exposed bricks, weathered wood and iron beams creates a space that feels both vintage and alive.

The concept, described by its founder as industrial rustic, blends nostalgic warmth with modern comfort – espresso machines humming beneath soft light and the air rich with the scent of freshly baked cheesecake. Behind the idea is 29-year-old Mohd Syukri Abdul Rahim, a property management graduate from Universiti Teknologi Mara who left his job as a building executive to chase his dream. Before it became a cafe, the building had another life. It was once a hardware shop, left abandoned for

Record clean-up effort by NGO

Skuad Anak Sabah members and volunteers clearing rubbish to restore the image of Semporna. – PIC COURTESY OF SKUAD ANAK SABAH

Ű BY JOSHUA CHANG newsdesk@thesundaily.com

Malaysia Book of

by

Records

representative

Edwin Yeoh.

KOTA KINABALU: After a video criticising Semporna’s lack of cleanliness was widely circulated on social media, a Sabah NGO cleaned up more than eight tonnes of rubbish, earning national recognition for the heaviest load of waste collected by an NGO. The clean-up effort by Skuad Anak Sabah (SAS) not only helped restore the image of the town but also secured the organisation a place in the Malaysia Book of Records . The record was certified

Held on Oct 26, the 500 volunteers across the Semporna town field and water village areas. SAS deputy president II Mazlan Mainan said the initiative showed the community’s determ ination to respond positively to criticism. “This is a message that the people of Sabah are caring and willing to safeguard the cleanliness of our own land.” The clean-up was supported by several corporate partners and local authorities. event mobilised