KUALA LUMPUR, Nov 2 — When an architect trades blueprints for recipes, precision doesn’t disappear — it simply finds new expression.
For Alyassa Kamal, founder of Surey! Thai Coconut Ice Cream, that transition from architecture to dessert-making was less a career change than a creative evolution.
He says, “I’ve always loved food and the joy of seeing people enjoy something I’ve made.”
That passion took form during the pandemic when he opened a small restaurant in Wangsa Melawati called Sureephorn — named after his Thai mother — serving southern Thai comfort dishes from the Hatyai region.
The cosy eatery began as a side project to supplement income, but one dessert quickly stole the spotlight: the house coconut ice cream.
He recalls, “People loved it. It became a highlight of the menu.”
When Sureephorn was later acquired by an interested buyer, Alyassa decided to focus fully on what customers had been raving about from the start.
He explains, “Surey! is simply a chic and modern variation of my mother’s name. It’s my way of continuing her inspiration behind the brand.”
Before Malaysia became home, Alyassa spent his early childhood in Hatyai, Thailand, where the daily rhythm included the familiar sound of the coconut ice cream cart winding through his neighbourhood.
He reminisces, “Neighbours would step out of their homes, gather by the terrace, and enjoy their scoops together. That memory still lives vividly in me.”
It’s that nostalgic taste of community that inspired Surey!’s signature creation — authentic Thai coconut ice cream that’s rich, refreshing, and never artificial.
Alyassa says, “After moving to Malaysia, I realised most coconut ice creams here lacked that natural depth I grew up with — they often tasted too mild or artificial. I wanted to bring back that real coconut flavour, in a way that’s accessible to everyone, at a reasonable price.”
Today, Surey! produces its ice cream — with flavours like Thai Ruby Dessert and Chatramue Thai Tea — in a dedicated facility in Taman Melawati, supplying fine dining restaurants and high-end Thai establishments across the country.
With a grin, he adds, “If you’ve ever tasted an exceptionally good coconut ice cream at a Thai restaurant here, there’s a good chance it came from us.”
The factory has since secured MESTI and Halal (Jakim) certifications, Alyassa shares, with HACCP approval currently in progress — paving the way for future export ventures.
Coconut milk, however, is as temperamental as it is delicious. Its richness changes with weather and geography, something Alyassa and his team have learned to respect rather than resist.
He explains, “Just like coffee beans, coconuts from different regions have their own flavour profiles. Local coconuts are stronger and richer, while Indonesian ones are slightly nuttier.”
When the rainy season arrives and the coconut milk becomes lighter, the team adjusts its recipe to maintain that signature full-bodied “kaw” flavour customers adore.
Alyassa admits, “We started with a clear goal but little experience. We learned from mentors, suppliers, and a lot of trial and error. Perfecting ice cream isn’t just about the recipe — production speed, temperature, and storage all matter.”
Sometimes, the best discoveries come from failure.
He recalls, “Once, when we scaled up production, a batch didn’t set properly because the process took too long. The ice cream turned out surprisingly light and airy. That ‘mistake’ led us to explore new textures without using additives.”
Another valuable lesson came from experimenting with sugar levels.
Alyassa says, “We found that reducing sugar doesn’t just change sweetness — it alters the texture too. Everything has to stay in balance.”
Translating a Thai classic for Malaysian palates required more than adjusting sweetness levels; it called for understanding cultural nuance.
He explains, “Thai people love their ice cream sweeter than Malaysians do. Through food bazaars and markets, we learned how to fine-tune our recipe to suit local preferences while keeping the Thai soul intact.”
Those early interactions with customers proved pivotal. The feedback shaped Surey!’s distinctive balance of creaminess and sweetness, creating a product that felt both authentic and familiar.
Soon after, Surey! began appearing at various events and food expos, including the Malaysian Food Expo at KLCC, where its coconut ice cream caught the attention of restaurants and hotels. That moment marked the brand’s shift from community stalls to the culinary mainstream.
For Alyassa, every scoop of Surey! is meant to evoke both nostalgia and discovery.
He says, “I always imagine people taking a spoonful of Surey! and instantly feeling a burst of flavour. Maybe they close their eyes and remember walking through Bangkok’s Chatuchak Market or Hatyai’s floating market, holding a coconut shell filled with ice cream.”
Unlike most milk-based ice creams or gelato, Surey!’s creations are fully coconut-based — naturally refreshing, dairy-free and friendly to the lactose-intolerant.
Looking ahead, Alyassa sees endless room for creativity.
He muses, “Coconut milk is at the heart of so many Asian desserts — from tepung pelita to mango sticky rice and cendol. Whether we’re pairing our ice cream with those classics or reimagining them entirely, we want each flavour to tell a story — one Surey! scoop at a time.”
Surey! Thai Coconut Ice Cream
