Homm Dessert is a brand new Thai dessert bar in Sydney's Haymarket Chinatown area. The chain originally hails from Melbourne and their signature dish is a Thai milk tea "Avalanche" bingsu where you lift the collar and the bingsu toppings spill out the side. Find out what else is on the menu and what you have to order when you go there. Also it is open 7 days a week even on public holidays!
That wonderful period between Christmas and New Years should be given a name shouldn't it? It's a week in which nobody knows what day it is, some days are spent entirely in your pyjamas guilt-free and some days where you can eat ice cream for lunch. That's what Mr NQN and I decided to do on New Year's Eve. He prefers being home with the dogs instead of being out with the crowds and so we decided on a lunch time trip to the city before the road closures started at 4pm.
It's just after 1pm when we arrive at Homm Dessert. There are half a dozen tables outside so you can sit outside with your dog but we take a seat inside where the air conditioning hits us just right. Service is very friendly and they explain the whole ordering process as well as give us recommendations unprompted. As it is only just over a week old having opened on the 22nd of December 2024, not all of the menu is available and that is mostly pertains to the drinks. Homm was started by wife and husband duo Proud Saithai and Bass Sakdatorn and two friends and has since expanded to have franchises. The name Homm is based on Thai words that means to have a pleasant or sweet aroma and to gather together or share. We order and pay through the QR code on the table.
The Thai tea avalanche bingsu is what every table orders, mostly shared between two people. It's made up of Thai milk tea ice snow, whipped cream cheese, Thai tea sauce, freshly baked crumble,grass jelly and Homm's Thai tea gelato. It arrives at the table with an acetate collar which you lift up and the sauces all spill down the side of the milk tea snow.
You can pour the little servings of condensed milk, Thai tea sauce and grass jelly cubes over the bingsu. It's very good, the crumble adding a really nice textural element and the "snow" is fluffy and light and melts on the tongue.
Mr NQN is a sweet tooth while I am a savoury so after a few spoonfuls I leave the Thai tea avalanche to him and focus on my savoury item. The Corn Bechamel Shokupan toast is the only savoury item on the Homm menu (and even then it's not hugely savoury, more savoury sweet). It is made with two thick slices of Shokupan or Japanese milk toast with corn bechamel, corn custard, charred corn kernels, umami crumble, cream and corn boba with coconut gelato. I absolutely adore this especially the caramelised shokupan as well as the sweet and savoury combo especially when you get some of the umami crumble. It would be great if the bread was partially cut because cutting into it with the knives isn't easy (they're not sharp enough) so eating it is messy business so I recommend keeping the desserts on the tray that they come on. And next time I'd order more umami crumble just to make it a bit more savoury as I ran out of it before I hit the second slice.
There are four types of mochi gelato available: kaya caramel; mango sticky rice, corn bechamel and Thai tea crumble and we ordered the latter one because mochi is a good luck food for the new year (also it's delicious). It's a big scoop of Thai milk tea gelato wrapped in a mochi skin with jasmine konjac, Thai tea jelly cubes, freshly baked crumble and finished with Thai tea sauce. The mochi skin is very thin and the crunch from the crumble is a nice touch. I think this is mostly about the gelato rather than the mochi though.
So tell me Dear Reader, do you like Thai desserts? Are you a sweet or savoury tooth?
This meal was independently paid for.
Homm Dessert
11/35 Ultimo Rd, Haymarket NSW 2000
1pm-11pm 7 days a week
https://hommdesserts.com.au/
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