OH MY YO

Overview

Put it down to the ongoing Y2K revival. Or, put it down to açai war fatigue. Put it down to whatever you like — froyo is back. But even throwbacks aren't immune to reimagining, and Haymarket newcomer OH MY YO is taking things in an unexpected direction, bringing together the worlds of frozen yoghurt and fine dining.

It's been brought to life by Howin Chui, who recently opened Master Cow Hot Pot in World Square. For this project, he's tapped Executive Chef Zac Ng (XOPP, Sepia, and the owner of hatted Darlinghurst fine diner Restaurant Ka) to oversee an ever-evolving menu of self-serve frozen yoghurt rooted in Cantonese flavours and Australian ingredients. Expect a tangy, textured and layered base, designed to hold up against a wide range of flavours, from the traditional to the surprising.

At launch, the six-strong frozen yoghurt menu features core picks like original, strawberry and yuzu, passionfruit, matcha and vegan coconut, alongside a limited-time Moutai collab, which leads the series of the venue's rotating specials. It's a bold opener, but encapsulates the venue's playful-meets-nostalgic ethos — Ng is already working on upcoming flavours like soy sauce and Hong Kong french toast. There's also a DIY topping bar with 20 revolving options, from mochi to Nutella and seasonal fruit, as well as a menu of drinkable yoghurts with flavours like avocado, strawberry and purple rice.

The venue itself — a slick, 56-square-metre fitout by Darren Kong — blends Hong Kong design cues with a vibrant street sensibility. The space can seat up to 40 across its indoor and outdoor areas, and a pet-friendly area will also be unveiled soon, complete with custom water bowls and pup-friendly frozen yoghurt.