Two kitchens, one table.
Laksa for breakfast. We won't judge.
Mood started with a simple argument: should a cafe do one thing well, or the things we actually want to eat? We picked the second. So the stock for our Sarawak laksa simmers overnight in the same kitchen that bakes the morning focaccia.
The Malaysian side comes from family recipes — the rendang takes eight hours, the dumplings are pinched by hand every morning. The brunch side is Adelaide through and through: local eggs, local roasters, smashed avo done properly.
The house rules
Made this morning
Dumplings pinched, focaccia baked, sambal blended — daily, before we open at 8.
No fusion for fusion's sake
The rendang burger exists because it's good, not because it's clever. Everything else stays true to its side of the menu.
Adelaide first
Eggs from the Hills, coffee from local roasters, produce from the Central Market two blocks away.
Come argue about which side is better.
Tuesday to Sunday from 8am. The laksa usually wins.