Untraditional lamingtons from two Aussie chefs by way of Japan and Singapore.
One pair of Aussie pastry chefs are on a mission to make the humble lamington famous. Well, famous outside of Australian borders — just how Iranian-born jalebi and Italian cannoli are now found the world over.
To do this, Min Chai and Eddie Stewart, founders of Australia's N2 Extreme Gelato, have launched Tokyo Lamington. While the duo initially focused on piquing the interest of overseas tastebuds — selling the lamingtons in Singapore and Tokyo — the chefs have now brought the international brand Down Under.
After popping-up in Koko Black stores in Sydney and Melbourne for one day in June, Toyko Lamington opened its flagship Australian store in Market City.
The dessert brand doesn't just make traditional takes on the quintessentially Aussie chocolate- and coconut-covered cake. Instead, the sponge gets an international makeover with iterations in pandan, ube, lemon myrtle, black sesame, matcha and milk tea.
The Sydney outpost of Toyko Lamington will serve some Aussie-as flavours, too, such as fairy bread with popcorn butter and Ferrero Rocher — plus the OG chocolate and coconut version, of course. Each lamington costs $7 a pop and can also be ordered online (for pickup only).
The shop's fit-out is loud with black walls and brightly coloured geometrical shapes, timber furniture and hanging greenery. The open space has a few booths and table seating, but will function mainly as a takeaway joint — selling nothing but lamingtons and a few canned drinks.
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