Reynold Poernomo opens Koi Dessert Kitchen in Ryde (Sydney)

After finding great success as part of the Kensington Street precinct in Chippendale, former Masterchef favourite and one of the country’s most celebrate “dessert kings” Reynold Poernomo has expanded upon KOI Dessert Bar. Now, in addition to the wildly popular Chippendale dessert destination, Poernomo has opened up KOI Dessert Kitchen Ryde.

In partnership with members of his family, including brother’s Arnold and Ronald and their mother Ike, KOI Dessert Kitchen Ryde has been shaped into a large space on Blaxland Road, boasting lots of natural light shining off of marble bench tops and highlighting the interior’s attractive wooden elements. Loop Creative helped the family craft this one, with the venue designed around the idea of operating as both a café and a class room.

Image supplied.

This enhanced functionality allows Koi Kitchen to not only serve up eat-in and takeaway options, which we hope includes the excellent sweet-and-savoury degustation, but also serve as a commercial production facility (for both Ryde and Chippendale venues) and a cooking school with regular masterclasses.

Reynold also plans on using the space to host monthly chef’s table dinners and continue experimenting with creative flavours. As the young chef tells Good Food, the chef table dinners will likely include “themes and interactive elements”.

With this exciting opening, Ryde locals now have a great opportunity to tuck into some of Koi’s most popular treats, including the epic Banana Caramel dessert with chocolate, hazelnut, caramel jelly, a caramelised banana and rum mousse, and the great Coconut Mousse which is served with kalamansi citrus, almond sable and white chocolate glaze.

Koi Dessert Kitchen RydE

Address: Shop 3, 62-66 Blaxland Road, Ryde.

Feature image supplied.


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Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.