Q: Introduction of you and your cafe. Hi, I am Bruce, I am one of the partners of this cafe. People call it ‘Philtri’, ‘Philtray’, but it’s actually called ‘Filter’. Philtre is actually a French word for love potion. Why love potion, it signifies our knowledge, passion and experience in brewing and creating specific blend
Q: Introduction of you and your cafe.
Hi, I am Bruce, I am one of the partners of this cafe. People call it ‘Philtri’, ‘Philtray’, but it’s actually called ‘Filter’. Philtre is actually a French word for love potion. Why love potion, it signifies our knowledge, passion and experience in brewing and creating specific blend of coffee in our own way, allowing us to reciprocate the love of our coffee drinkers. Due to this passion and our need to have a very good coffee which we feel is lacking in the country, we roast our own beans with our own specification and design our own flavours.
Q: What makes your cafe different from others?
I think it is pretty much our love for our country. The whole setting of our cafe is based on Malaya pre-war setting. You can notice that our tables, chairs and decorations are all collected from old houses.
Q: Talking about your love for country, I am sure that there is some fusion food from your cafe.
Yes, instead of adopting flavours from other regions, we focus mainly on our own local flavours such as Asam Laksa inspired pasta and salted egg butter milk fettuccine. These are the local flavours we try to enhance to represent and promote what is the Malaysian food about but with a fusion twist.
‘Gai Yang’, a Thai Roasted Chicken served with a bed of coconut rice, and a tangy sour watermelon salad. This recipe was taught by one of my friends from Bangkok who is actually a chef in a One Michelin Star restaurant. Of course, ‘Gai Yang‘ from our cafe is slightly modified to Malaysian flavour.
The Soft Shell Crab Salted Egg Butter Milk Fettuccine is our all-time favourite. I am sure that Malaysians are familiar with the Salted Egg Butter Milk flavour and normally this is served with crab. We did some changes on this and serve with soft shell crab instead.
Besides that, we also sell locally made ice creams too.
Q: So that’s about food, how about your beverages? How do you blend it with the local flavours?
Our drinks are pretty much very conventional espresso coffee where we focus heavily on the need of the local market. Many customers still prefer Italian kind of espresso coffee, hence we are keeping it as it is.
We get our Chai Latte all the way from Melbourne, we had sourced from probably more than 10 suppliers to get the right smack which is not only strong but flavourful that is adapting to our local flavours. So Chai Latte is actually one of our best sellers.
Address: Jalan USJ Heights 1/1B, USJ Heights, Petaling Jaya, Malaysia