KUCHING: What started as a search for a bigger kitchen has turned into something more for Rufina Reana, owner of RUFI Cafe, a space that now caters to a growing group of customers looking for something different.
Located at HK Square here, RUFI Cafe may not sit in the busiest part of the city, but it has steadily built a following of its own.
Many come not just for desserts, but for what sits behind them, a more thoughtful approach to how they are made.
Before opening the cafe, Rufina spent close to six years working in pastry kitchens on cruise ships, joining Regent Seven Seas under Norwegian Cruise Line.
The environment was demanding, with long hours and strict standards, but it was also where she developed her skills, particularly in desserts and handling food for guests with dietary restrictions.
“It was very fast-paced, but you learn discipline. Everything has to be consistent, clean and done properly,” Rufina said.
When the COVID-19 pandemic hit, it changed the course of her plans.
She made the decision to return home to Kuching in 2022 after years of working abroad.
Having grown used to the pace and discipline of cruise kitchen life, returning to Kuching was, in her words, a form of culture shock. Still, one thing remained constant – her desire to keep baking.
Even while working overseas, Rufina had been baking during her annual breaks, slowly building a base of customers from home. Once she returned for good, she continued taking orders. But as orders grew, space became a limitation.
The initial plan was to find a larger space to operate a central kitchen. However, when she and her family came across a bigger unit near their home, the idea shifted.
“Initially, it was just to have a bigger kitchen. But when we saw the space, we thought, why not turn it into a cafe as well?” she said.
That was how RUFI Cafe began. Not as a long-term plan, but as something that grew from circumstance.
The name, too, came from identity and familiarity.
While working abroad, she had long been known as ‘Chef Rufi’, a name used by colleagues and service staff alike in the cruise industry. It felt only right to carry that part of herself into the cafe.
Shortened and simplified, ‘RUFI’ became the name that now represents both the chef and her brand.
From the start, the focus was clear. RUFI Cafe would centre on desserts.
“I’ve always loved desserts. I’ve been baking since I was young, so I knew this was what I wanted to do,” Rufina said.
Today, the menu includes ice cream, gelato, frozen yoghurt, waffles, cakes, pies and beverages. While there is variety, the main focus remains on homemade ice cream and gelato, with flavours ranging from classic options to more local and seasonal selections.
Customers can still find familiar choices such as vanilla bean, chocolate, coffee and matcha. But what often sparks curiosity are the more distinctive, locally-inspired flavours that reflect Sarawak’s ingredients and palate.
Among them are tuak raisin, a twist on the classic rum and raisin – and tapai gelato, which was developed following suggestions from customers and friends.
Both flavours draw from traditional tastes, reworked into something new yet recognisable.
There are also fruit-based selections using ingredients such as durian, jackfruit, banana, kedondong, mulberry and soursop, many of which are locally sourced and seasonal.
But what gradually sets RUFI Cafe apart is not just the menu; it is the approach behind it.
Many of the cafe’s ice cream and fruit-based desserts are made without added sugar, relying instead on the natural sweetness of ingredients.
Rufina also prepares her own bases instead of using pre-made powder, something she said takes more time but allows better control over the final product.
“We make everything from scratch. It takes longer, but the result is different,” she said.
This from-scratch approach goes beyond just ice cream and gelato. In the cafe’s kitchen, Rufina also makes her own butter, marmalade, fruit jams, sauces and even clotted cream.
Ingredients are prepared in small batches, often based on demand, rather than produced in large quantities.
She avoids preservatives and stabilisers where possible, which means some items have a shorter shelf life. But for her, that is part of maintaining quality.
“It’s not about doing it fast. It’s about doing it properly,” she said.
Removing sugar from desserts, she explained, is not as simple as leaving it out.
Sugar plays a role in texture and structure, and without it, recipes often need to be reworked from the ground up.
This process can take more time and experimentation, something she continues to refine as she develops new items.
Over time, this approach began attracting a specific group of customers – those who are more conscious about what they consume, including individuals with dietary restrictions.
Although it was not the original intention, RUFI Cafe has become a space where people who are diabetic, lactose intolerant or gluten sensitive can find options that work for them.
“I didn’t plan for it to be like that in the beginning. But when I started doing it, I realised there are people who need this,” Rufina said.
Some customers, she said, arrive unsure of what to expect. Terms like “no sugar added” or “lactose intolerant” can sometimes discourage people from trying, due to assumptions about taste.
Because of that, Rufina often takes time to explain her products to customers – how they are made, what goes into them, and why they taste different from typical desserts.
“A lot of people are not familiar with these things. So sometimes we explain, so they understand what they are eating,” she added.
Once they try it, many change their perception.
“I have diabetic customers who come back regularly. For me, that’s important,” she gushed.
For Rufina, these moments carry more weight than trends or popularity. It is not about offering something different for the sake of it, but about making desserts that more people can enjoy.
At the same time, RUFI Cafe maintains a simple, relaxed environment. With a children’s corner, board games and Wi-Fi, the cafe has become a place where families, students and working adults spend time beyond just dining.
Rufina said she prefers to let the cafe grow at its own pace, rather than chasing trends or rapid expansion.
“If you keep following trends, it’s hard to sustain. I would rather focus on what we do well.”
That includes maintaining quality, even when ingredient costs rise or supplies become inconsistent. If certain ingredients are unavailable, she prefers to pause production rather than substitute them with lower-quality alternatives.
Her experience working in professional kitchens continues to guide how she runs the cafe, particularly in terms of consistency, discipline and food safety.
“It’s not just about cooking. It’s also about responsibility,” she said, noting that what people consume can directly affect their health.
Looking ahead, Rufina hopes RUFI Cafe will continue to grow within the community, not necessarily by becoming bigger, but by becoming better understood.
For her, the goal is simple.
To keep doing what she enjoys, while offering something meaningful to those who walk through the door.
“If you do something you love, you will keep going.,” said Rufina.
At RUFI Cafe, that belief shows in the way things are done.
Steady, deliberate and grounded in purpose. In a dessert scene often shaped by trends, it is this consistency, along with its distinctive flavours, that has allowed RUFI Cafe to quietly carve out its own space.
