OUR STORY
Where rendang
meets eggs benny
Mat opened a corner cafe on Albert Street in 2020 and started doing something no one else in Whitianga was doing — bringing Malaysian flavours to the table alongside New Zealand cafe classics, without compromise on either.
The cabinet fills up before sunrise every morning. Date scones, ginger crunch, cheesecakes, fruit tarts — all baked in-house. The chalkboard rotates with the seasons: chicken rendang slow-cooked in coconut cream and lemongrass one week, beef rendang the next, always from family recipes. The eggs benny is done right — poached on ciabatta with hollandaise. The coffee is Laroma, pulled on a La Marzocco.
Mat greets most of his regulars by name. The staff will remember your coffee order by the second visit. Open seven days from half seven — it's that kind of place.
