Thanks to chef Reynold Poernomo’s Masterchef glory (and his bajillion followers), KOI Dessert Bar has long been a popular haunt for lovers of all things sweet. Not that we need an excuse to wolf down some cake and coffee, but the next-level artistry really does make it extra special!
Sydneysiders are used to waddling into KOI for some sweet treats after (over)indulging in Spice Alley’s savoury delights. But, while KOI Dessert Bar is still Spice Alley-adjacent, it’s now a few streets over from its original location.
The new(ish) establishment is well worth the extra five minutes walk. Split into three different venues, it’s an entire empire in one location. KOI Dessert Bar and Monkey’s Corner restaurant are on either side, with the Poernomo family’s latest venture, KOI Experiential, nestled in between. We’ll soon be visiting both KOI Experiential and Monkey’s Corner to give you the lowdown on what’s good and what’s even better. But, for now, let’s focus on the task at hand – desserts, desserts, and more desserts….
For those who haven’t been to KOI – it has a cosy canteen vibe. It’s no muss, no fuss and all the flair is rightfully reserved for the mouthwatering desserts. Diners choose from a display counter – you can eat in, take away, or pre-order for special occasions. From popular classics like Nomtella to creative fusions like the Matcha Rose Basque Cheesecake, the choice is overwhelming. Fortunately, I skipped dinner to make room for a splurge, so my dining companion and I selected three to share.
The first was Nomtella. This dessert had its own moment on socials, so I naturally felt compelled to see what all the fuss was about. The salted caramel ganache and dark chocolate brownie perfectly balanced the dense yet somehow light and fluffy espresso mousse. Topped with some hazelnuts and both figurative and literal gold dust – I now understand the hype.
Next up was White Peach – a light and fruity option to contrast the mocha bomb we had just inhaled. Grounded by a light almond sable base, the white peach mousse is complemented by hints of lychee, rose jelly, raspberry chantilly, and french earl grey ganache. It’s the dessert equivalent of a refreshing herbal tea.
For our final piece, we narrowed it down to the Basque Cheesecake range. We were torn between the aforementioned ‘Matcha’ and the ‘Tropical’ (passionfruit and vanilla) but, ultimately, the ‘Tiramisu’ proved impossible to resist. Topped with coffee and chocolate and with a gooey layer of creamy goodness before you even reached the fluffy cheesecake and burnt base, it combines the flavours of Crème Brûlée, Vanilla Cheesecake, and Tiramisu – the ultimate dessert!
KOI definitely lives up to the hype. The desserts taste as good as they look and the playful fusions are as delicious as they are surprising. Even if you’ve been before – it’s worth revisiting to try their new creations as well as old favourites returning for a limited time only. Rumour has it that their signature Black Truffle Opera Cake is about to make a comeback as part of KOI’s upcoming winter truffle season! Stay tuned…
KOI Dessert Bar: 6 Central Park Av, Chippendale, NSW 2008
Opening hours: Tuesday – Sunday 11:00 am – 10:00 pm (closed on Mondays)
