Oh My Yo opens at Dixon House, Haymarket
Sydney’s dessert scene welcomes a new arrival with the opening of OH MY YO, a DIY frozen and drinkable yogurt concept now open at Dixon House in Haymarket.
Conceived by restaurateur Howin Chui — known for venues including Ni Hao Bar, Kowloon Café, Kowloon Stir Fry King, and Master Cow Hot Pot — the venue offers a reimagined take on yogurt that blends flavour, design, and cultural identity.
The project brings together a powerhouse team of collaborators: Executive Chef Zac Ng, beverage creative Heidi Wong, and space designer Darren Kong. Each contributes their own expertise to a venue designed to speak to the tastes and sensibilities of a new generation.
OH MY YO will open with a first-of-its-kind frozen yogurt collaboration featuring Moutai — the prestigious Chinese spirit renowned for its rich aroma and cultural heritage. This luxurious flavour marks the beginning of the venue’s OH MY FLAVOURS series: limited-edition drops that will continue to introduce unexpected, never-before-seen flavour combinations into Sydney’s dessert scene.
At launch, OH MY YO will offer six frozen yogurt flavours: Moutai (limited edition), Original, Strawberry & Yuzu, Passionfruit, Matcha, and Coconut (vegan). The drinkable yogurt range includes Avocado, Strawberry, Banana, Watermelon, Pineapple & Coconut, and Purple Rice. These flavours reflect the brand’s playful, culturally expressive approach — with each option designed to evoke familiarity while inviting discovery. Additional limited-edition drops, including bold creations like soy sauce and Hong Kong French Toast, are already in development and will roll out as part of the evolving OH MY FLAVOURS series.
Culinary Vision Backed by Fine Dining Expertise:
At the helm of OH MY YO’s flavour direction is Executive Chef Zac Ng, whose two decades of culinary experience span prestigious kitchens including Flying Fish, Sepia, and most recently, as Executive Chef at XOPP by Golden Century. Zac also owns Restaurant Ka, a Good Food Guide-hatted destination in Darlinghurst. Known for his innovative use of traditional Cantonese flavours through a modern Australian lens, Zac brings the same approach to the OH MY YO menu — crafting a yogurt base that’s smooth, tangy, and deeply layered in texture.
A standout on the launch menu is OH MY YO’s first-of-its-kind collaboration with Moutai, the iconic Chinese spirit. The result is a luxurious, aromatic frozen yogurt that bridges contemporary technique with traditional flavour — a bold entry that signals the brand’s intention to push boundaries and challenge category expectations.
“We’re creating dessert experiences that reflect who we are — culturally, emotionally, and creatively,” says Ng. “The idea was to develop a base that could carry bold infusions, support nostalgia, and offer something genuinely new.”
Where Culture Meets Customisation:
The 56-square-metre venue features dual entrances from Dixon Street and Little Hay Street. The fitout, led by Studio Kong’s Darren Kong, draws from Hong Kong aesthetics and youth-driven street culture. Inside, the space accommodates up to 40 guests, 10 indoors and 30 available in their outdoor area. A pet-friendly OH MY DOG area is also in development, complete with custom water bowls and plans to introduce frozen yogurt for pups in the near future.
OH MY YO approaches yogurt not just as a product, but as a platform for self-expression. The offering centres around customisation, inviting customers to build their own combinations using a DIY topping bar with over 20 rotating options. These include Asian snacks like mochi and cookies, alongside seasonal fruits, granola and sauces such as Nutella. The toppings are designed to spark surprise and familiarity — often in the same bite — and will continue to evolve as part of the venue’s commitment to keeping every visit fresh.
Drinkable Yogurt, Designed for Now:
Complementing the frozen menu is a line of drinkable yogurts developed by Heidi Wong, who brings a background in five-star hotels across Hong Kong. Designed to be vibrant, balanced, and camera-ready, the drinks offer a modern spin on wellness beverages, without compromising on flavour or fun.
A Concept Rooted in Identity:
At its core, OH MY YO reflects a broader shift in Australian hospitality — one where food, culture, and self-expression intersect. From its tagline “Our Culture. Our Flavour.” to its commitment to sourcing premium local ingredients and spotlighting Asian-Australian creativity, the venue invites customers to engage with food in a more meaningful, personal way.
Speaking on the launch, founder Howin Chui says, “OH MY YO is about more than dessert — it’s about expressing who we are. It’s rooted in memory, identity, and the flavours that connect us.”
OH MY YO positions itself as a cultural canvas: a place where food becomes a reflection of personal memory and community identity. Every visit is designed to feel like a new experience — playful, nostalgic, and creatively expressive.
OH MY YO
Shop 6, Dixon House, 413 Sussex St, Haymarket
Open 11:30am- 11:30pm