Sitting in PJ, secondfloor.my or 2nd Floor Cafe started out of a dream to create a social space where the community could come together for some late-day drinks.
“I used to call it a hangout space, but I think the term ‘third space’ that has recently popped up describes it better.”
“It’s not home nor work, it’s a space for people to gather, catch up, and interact with others,” said Heng, the founder behind the space.
Holding a filmmaking background, Heng was inspired to convert the rooftop space into a cafe by the romantic rooftop scenes from the movies he’s watched.
And so, Heng said that with a RM100,000 investment sourced from friends and family, 2nd Floor Cafe had its start on, well, the second floor of a three-storey block in SS4, where he turned his hobby of brewing kombucha into a whole side hustle.
“I think our first weekend was my most memorable moment. It’s kind of like having your vision be realised. It’s the same feeling as when I was directing ads—you have your art department in, your actors, your wardrobe, your lights, your camera and everything in your mind appearing on the monitor,” Heng said.
Setting shifts
Sitting atop another cafe, Noon Viennoiserie, the two cafes collaborate to serve customers at different times of the day, with the artisanal bakery open from 7.30AM to 6.30PM, while 2nd Floor runs from 6PM to 12AM.
“The collaboration gives a choice for the customer. During the day, [Noon Viennoiserie] targets the lunch rush, or the fast-paced worker looking for their caffeine fix.”
“When the dawn is here, however, 2nd Floor offers a spot to crank down after a long day. Especially for those who don’t want to be stuck in the jam and are looking for somewhere to stay while they wait,” said Heng.
But more than that, 2nd Floor Cafe has become a favoured hangout spot for those with an adventurous or eccentric palate and an affinity for cosy vibes.
“Let’s sit on a rooftop and talk about life”
… Says the neon sign on the outdoor area of the cafe.
And with strings of lightbulbs overhead and plants filling the area, it truly feels like the perfect place for those deep convos with the gang, fuelled with a little alcohol, of course.
But they have a more special beverage proposition: “We have been serving kombucha on tap since day one.”
“I’m a strong believer that kombucha should be served fresh on tap so that more people are willing to try it; plus, it’s a lot fresher compared to the bottled version,” said Heng, who started brewing kombucha in 2019.
With options from the classic ‘raw’ kombucha to fruit-flavoured kombuchas, the cafe offers patrons a versatile menu for any palate.
Along with the tap kombucha, 2nd Floor Cafe also serves an impressive range of craft beer, with a rotating list of ales and lagers sourced from various regions across the globe.
If you’re just looking for meals to fill the tank, however, the rooftop cafe also offers hearty Japanese and local dishes, such as their Nasi Le Marc Pasta (fettuccine served with chicken chop and sambal) and Chilli Crab Pasta, along with their ramyun and rice bowls.
Building a community
Since the cafe’s start, Heng has committed his business to building his own community.
From kombucha brewing workshops to cycling meets, Heng has opened up his space to takeovers and events.
I wanted to do more community engaging activity, anchoring 2nd Floor Cafe as my base.
Heng further added that the events have also helped in keeping 2nd Floor Cafe in people’s minds and conversations.
“Just like any other ‘third space,’ people like new places and tend to forget about the old ones.”
“Our sales have been declining since the end of 2024 and I thought we needed to take action to ensure that we are financially sustainable. As such, hosting events and workshops would be our short term goal for 2025 and 2026,” Heng said.
With more in the pipeline for making full use out of their space and further raising the community they’ve built, 2nd Floor Cafe has proven itself to be a worthwhile effort, even through those bumpy first years.
I guess the biggest takeaway is progress over perfection.
“That’s what I keep in mind when I dip my foot into an industry that I don’t have any experience in; learning along the way and knowing that failing is the step that needs to be taken to move forward.”
Featured Image Credit: 2nd Floor Cafe
