Although Manis Cafe has started its life as a bakery, it is going through a revamp that will see Indonesian street food favourites on its new menu.
Cafe owner Rizky Venny, who hails from Indonesia, says the plan is for a return to her roots and introduce food that would remind Indonesians here of home, and flavours of Indonesia to those new to the cuisine.
The casual eatery, now called a bakery, is located on the Grey Lynn end of Ponsonby Road.
“We will not be abandoning our bakery items, but what we will be doing is to turn the bakery into more of an Indonesian cafe and the plan is to open right through from breakfast to late-night supper,” Rizky said.
“So it’s not just about doing Indonesian food, but also bringing the Indonesian street food dining culture here.”
Early this month Manis started trialing some dishes to test if there is a demand.
One of the most beloved street foods in Indonesia is ayam geprek, or smashed chicken that combines crispy fried chicken and slathered with flavourful spicy sambal made from chillies, garlic and shallots, bringing crunch, heat and savouriness.
Ayam geprek originated in Yogyakarta and today is a popular comfort food right across Indonesia. The word “geprek” means smashed in Indonesian referring to the way the chicken is prepared for the dish.
At Manis there are also non-spicy options for those who prefer to have the dish without the heat.
Another dish on the menu is the soul-warming Indonesian bubur ayam (chicken rice congee).
In most Asian countries, and Indonesia is no different, rice congee - or bubur as it is called in Indonesian - is a popular breakfast and comfort food.
Rizky said the version at Manis is what you’d find sold by streetside hawkers across Indonesia.
“There are of course many different types of bubur, but ours is called bubur ayam komplit, meaning it comes with chicken and a whole range of condiments,” she said.
The chicken is simmered in a spiced broth then lightly fried and shredded, and then the broth is served along with the congee.
Condiments that accompany include cakwe (or what Chinese would call yutiao), kerupuk udang prawn crackers, crunchy fried peanuts, chopped spring onions and coriander, fried shallots and a side of sambal or Sriracha chilli.
“I personally like to add some kicap manis (sweet sauce) to my bubur as well,” Rizky said.
Then, there’s also mie goreng - a popular Malaysian stir-fried noodle dish made with yellow noodles and cooked with garlic, onion, chili, vegetables, tomatoes, and eggs combined with chicken and seafood.
Mie goreng is said to be a dish introduced to Indonesia by its Chinese immigrants, but despite its origins, this dish has a definite Indonesian taste and is nothing like the fried yellow noodles you get at Chinese restaurants.
“The difference is that we use kicap manis to add some sweetness, sambal to give some spiciness and kick, and plenty of shallots to give it texture and crunch,” Rizky said.
Currently the Indonesian menu is only available from Fridays to Sundays, but Rizky hopes to have her full menu ready and serve Indonesian street food at Manis Cafe from early in 2025.
Manis Bakery and Cafe
38 Ponsonby Road, Grey Lynn, Auckland 1011
Open: 7:30am - 3pm (Mon - Thu) 7:30am - 9pm (Fri - Sun)
+64 9 216 1686
