On a quiet street in Kangar, Perlis, a building cloaked in rusted zinc sheets has become the town’s latest conversation piece. To some, it looks like an old workshop left behind by time. But step closer, and you’ll find Peram Cafe, a two-month-old hideaway that has quickly captured the imagination of those who appreciate raw, rustic beauty.
From the outside, the cafe’s aged zinc panels and translucent glass windows tell a story of imperfection turned into art. Inside, the space glows with a different kind of warmth — exposed bricks, weathered wood, and an iron framework forming a space that feels both vintage and alive.
The concept, described by its founder as “industrial rustic”, pairs nostalgic charm with modern comfort — where espresso machines hum beneath warm light and the scent of fresh-baked cheesecake drifts through the air.
Behind this creative venture is 29-year-old Mohd Syukri Abdul Rahim, a young entrepreneur with a lifelong fascination for old architecture and forgotten spaces.
FROM REAL ESTATE TO THE WORLD OF COFFEE
Before it became a cafe, the building had another life — it was once a hardware shop, left abandoned for five years.
“When I decided to leave my job as a building executive and move into the food and beverage world, I knew I wanted something with history,” said Syukri, who holds a degree in property management from Universiti Teknologi MARA (UiTM).
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“This building had so much character — it just needed a new story. So I started researching and came up with the ‘industrial rustic’ idea, combining rusted zinc, bare brick, and glass panels to keep things honest and raw.”
Syukri retained the original wooden structure inside the building, letting its age and texture tell their own story. Though his degree had nothing to do with business, his early exposure to the cafe scene helped lay the foundation for Peram.
“During semester breaks, I worked in cafes to learn how things ran. I picked up skills, ideas — even small details like customer flow and menu design. Later, I explored cafes in Indonesia and Thailand, which inspired me further,” he said, noting that he invested his own savings to bring the vision to life.
THE SECRET’S IN THE ‘FERMENTED COFFEE’
With countless cafes offering lattes and cappuccinos, Syukri wanted something that would set Peram apart. His answer? Kopi Peram — literally, “fermented coffee.”
“We brew the coffee, then store it in the fridge for 24 hours,” he explained. “It gives the coffee a smoother taste and a deeper aroma.”
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To complement the coffee, the cafe serves cheese-based desserts such as burnt cheesecake and bagels — crowd favourites that pair perfectly with the mellow, chilled brew, he said, adding that among the crowd favourites are the Earl Grey burnt cheesecake and jalapeno bagel, served with a variety of cream cheese options.
The result has been a hit with locals and visitors alike. Peram Cafe now attracts not only Kangar residents but also travellers from other states — and even a few curious tourists — drawn by both its flavours and its photo-worthy industrial aesthetic.
“Customers who visit Peram Cafe come from all walks of life — from young adults to families and older patrons of various ethnic backgrounds. The food we serve appeals to everyone and can be enjoyed at any time of the day. The cafe also offers its menu at affordable prices, with each cake, bagel, or beverage priced at no more than RM15,” Syukri added.
A BOLD LEAP OF FAITH
Quitting a steady job to open a café wasn’t an easy decision, Syukri admitted. But he believed that sometimes, risk is the price of passion.
“It’s the riskiest thing I’ve ever done,” he said, smiling. “But I told myself, if I plan well and stay focused, I can make this work. Every business needs a vision — something to aim for three or four years down the road.”
Though new to entrepreneurship, he’s clear about what sustains a business: good service, quality food, and genuine effort.
“You have to work hard, keep improving, and market yourself well. Consistency is everything in the F&B world,” he said.
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He also spoke about the challenges young entrepreneurs face, especially in securing funding.
“For young people, capital is the hardest part. Government incentives help, but I think there should be more awareness and easier access for youths who want to start their own business,” he said.
Above all, Syukri believes that success comes from originality.
“Don’t copy others — find your own identity. Every good brand has its signature,” he added.
BREWING BIGGER DREAMS
Looking ahead, Syukri’s dream is to see Peram Cafe grow beyond Kangar.
“My goal is to open branches across Peninsular Malaysia and eventually explore franchising,” he said. “We’re also developing new menu items through R&D to keep things fresh for our customers.”
Today, he manages a team of eight, and despite the demands of entrepreneurship, his passion remains unshaken.
“You must love what you do,” he said thoughtfully. “Passion alone isn’t enough — it needs to be guided by knowledge and effort. If you work sincerely, success will follow.”
He encouraged aspiring young entrepreneurs to start small, just as he did.
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“Begin with something manageable. I used to sell food at local events before opening this cafe,” he said.
To him, the secret lies in creating something distinct.
“Look at Rotiboy — they focus on one signature product and have lasted for years. Subway focuses on sandwiches. We, too, must find our own identity — that’s what keeps a business alive,” said Syukri, who credits his wife as his biggest supporter.
As dusk falls over Kangar, the glow from Peram Cafe spills softly onto the street — a blend of rust, brick, and dreams. For Syukri, every cup of coffee served here is more than a drink — it’s a reminder that beauty often begins with the courage to start something new.
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