By Marie-Antoinette Issa.
A brand-new frozen yoghurt concept has landed in the heart of Haymarket - and it promises to make Sydney’s dessert scene a whole lot cooler.
Oh My Yo, is the brainchild of prolific restaurateur Howin Chui (of Kowloon Cafe, Master Cow Hot Pot and Ni Hao Bar fame). As per many of his previous enterprises, a full-blown cultural and culinary experience awaits - this one being part sweet treat, part street-style statement and all about self-expression.
The new venue has popped up inside Dixon House, reviving the arcade with a 56-square-metre space that oozes personality, playfulness and pops of Hong Kong nostalgia. Guests can enter via Dixon Street or Little Hay Street and slurp their way through a rotating menu of frozen and drinkable yoghurt.
This is no ordinary swirl bar. Oh My Yo has launched with a collab that’s frosty, fancy and seriously flavour-forward: a first-of-its-kind Moutai frozen yoghurt.
For the unfamiliar, Moutai is China’s legendary spirit, known for its rich aroma and silky strength. Now it’s the debut flavour of the venue’s Oh My Flavours series - a rotating drop of experimental creations that aim to blend nostalgia with innovation.
While the Moutai frozen yoghurt is one to try, there’s already talk of upcoming soy sauce and Hong Kong French toast flavours. You could say that Oh My Yo is not afraid to put the ohhh in fro yo!.
Spearheading the flavour development is Executive Chef Zac Ng, whose fine-dining CV includes Flying Fish, Sepia and XOPP, as well as his own hatted restaurant, Ka. At Oh My Yo, Zac has crafted a tangy, silky base designed to carry bold and expressive flavours.
"We wanted something that could hold memory, surprise and comfort - all in one cup,” he explains.
Alongside the Moutai limited-edition, you’ll find five other frozen flavours to start: original, strawberry, yuzu, passionfruit, matcha and a coconut vegan option. The drinkable yoghurt range - think smoothies but sassier - includes avocado, banana, strawberry, purple rice, pineapple, coconut and watermelon.
Curated by beverage creative Heidi Wong, who brings experience from Hong Kong’s luxury hospitality scene, these drinks are vibrant, balanced and made for the ’gram.
Inside, the venue is as expressive as the menu. Designed by Darren Kong of Studio Kong, the fit-out fuses Hong Kong laneway aesthetics with modern minimalism. There’s room for 40 guests total - 10 inside and 30 out - with a pet-friendly ‘Oh My Dog’ area coming soon. (Attention fur parents: Frozen yoghurt for pups is officially in the pipeline!)
The real cherry on top is the DIY topping bar. With more than 20 rotating options, from mochi and cookies to tropical fruit and indulgent sauces, it’s the stuff fro-yo fantasies are made of. Whether you're going for subtle and sophisticated or maximalist madness, Oh My Yo wants your cup to say something about taste, culture, identity or just your mood that day.
‘Our Culture. Our Flavour’ is the brand’s tagline and it’s more than just a motto - it’s the mission. Oh My Yo’s part of a broader shift in Sydney’s food scene, where dessert isn’t just sweet - it’s personal. It's a reflection of who we are, where we’ve been and the flavours that raised us.
As Howin puts it: "Oh My Yo is about more than dessert. It’s rooted in identity and imagination. Every flavour tells a story and every topping is a choice. We want people to feel seen - one swirl at a time.”
