The Candy Shop opened in 2018 as an all-day eatery offering breakfast, lunch and dinner in an open-plan space on Osborne Lane.

It’s now purely a daytime darling, with a solid breakfast and lunch menu that includes Kiwi classics (think eggs Benedict, creamy balsamic mushrooms on toast, and smashed avo) along with several Korean and Japanese dishes, including bibimbap, mazesoba (brothless ramen) and omurice, or loosely scrambled eggs over fried rice, topped with Japanese curry.

The cafe was founded by David Lee ( Aigo Noodle Bar , Gochu ), Woohyung Lee (Camper Coffee) and Tom Hong, who have seamlessly imparted something of their Korean roots into the menu. Executive chef Fred Wong, who has cooked at Ebisu and Pōni, brings a wealth of experience too.

Sit under the high pitched roof or at one of the outdoor tables, and have a house-brewed Camper Coffee, a matcha latte or tea with your meal. Signature dishes also include the somewhat incongruous but always delicious scampi spaghettini with prawns, scampi broth, tomato, grana padano, chilli and chives; fried chicken and prawn burgers with fries; and a decadent croffle for something sweet.