Head down Fish Lane for prawn har gow sandos, Taiwanese pork rice bowls and decadent iced coffees and morning mocktails.June 11, 2026A lot has changed since Kiki Kiosk opened in Fish Lane in 2020 alongside big sister venue Southside.The pandemic ended, owners Fanda opened new venues, both in Brisbane and on the Gold Coast, and the entire cafe scene reinvented itself away from full-service operations towards more specialised bakeries, coffee spots, sandwich shops and so on.Kiki Kiosk on Fish Lane has transformed into Goodside.Markus RavikIt’d be easy, then, to think of the now-closed Kiki, originally conceived primarily as a banh mi and coffee outlet – with a bar component kicking in during the evening – as ahead of its time. Fanda co-owner David Flynn, though, thinks of it another way.“Kiki’s identity … wasn’t clear,” he says. “On one hand we’re like, ‘Oh, coffee and banh mi,’ But then we’re like, ‘Margaritas and fun fuegos and it’s a party.’“We eventually committed to the separation of the nighttime bar and the daytime offering. The bar is just an extension of Southside – we call it the Southside Garden Bar. And that’s worked out really well because it’s much clearer for guests.”Restaurant reviews, news and the hottest openings served to your inbox.Sign upKiki kiosk has been reborn as Goodside, and comes with a playful food and drink menuMarkus RavikRegardless of whether Kiki was ahead of its time, Goodside is very much of its time. It replaced Kiki in its open-air premises beneath the rail overpass on Fish Lane earlier this month. On Hong Kong-born chef Benny Lam’s menu? The kind of East Asian and South-east Asian comfort food that has swept through Brisbane’s daytime food scene these past five years.“We’d always loved the idea of trying to do something like a Cha Chaan Teng, the Hong Kong-style cafe,” Flynn says. “They’re iconic, but we also didn’t want to limit ourselves … the food is delicious, but it can get heavy.The prawn har gow katsu sando is arguably the star of the new menu.Markus Ravik“I guess it was about taking the essence of a cha chaan teng – no frills, really delicious comfort food, quick, slightly nostalgic. They’re for the workers, for people who want a really comforting, pleasing meal – but it’s fast and easy. And they’re vibey.”Goodside’s menu is dead simple, split between sandwiches, bowls and sweets.Among the sangers, Flynn is most keen to talk about a prawn katsu sando with jalapeno salsa, radish and Kikkoman caramel, which uses a variation on Southside’s prawn har gow dumpling mix for its patty. Bread is made to Goodside’s specs by a specialty baker in Sunnybank.Hawaiian fried rice bowl.Markus Ravik“It’s an extra chunky mix – and that’s how we create the prawn patty,” Flynn says. “The great thing about dumpling mixes is they retain that juiciness really well, but with that crispy outer shell.”Elsewhere, there’s an egg two-ways with ham sandwich – a variation on the classic spam and egg – and a three-cheese and ham pocket with egg and sun-dried tomato.There are two bowls: A Hawaiian fried rice bowl with smoked ham and charred pineapple, and a Taiwanese pork belly rice bowl with sticky soy, Asian greens and tea egg.Sweets are a matcha tart and a baked coffee bun.The venue's design remains much the same as its Kiki days, occupying the leafy space beneath the South Brisbane rail overpas..Markus RavikDrinks are just as playful. Think the Goodside Iced Coffee, which mixes iced tea with a double espresso and finishes it with condensed milk foam; or a Fong Fuego Float, which finishes a watermelon mocktail with coconut cold foam. Orange juice, hot and cold coffee, and a cold brew and iced latte are all available.The venue itself is much the same (although Flynn says to expect the furniture to soon evolve) and, never fear, it will still turn into a bar at night for causal drinkers and those waiting for a table at Southside next door.“It’s a fresh start with daytime offering, because we wanted to do something food wise that we thought was a little bit more exciting and unique,” he says. “And we wanted to make the food ourselves rather than buy it in.“It’s a great platform to say, ‘Hey, we’re doing something new.’”Open daily 8am-2pmFrom our partners