Homm, Dessert at Heart began as a single Thai-inspired dessert café in Melbourne, aiming to introduce a “heartwarming touch to traditional Thai desserts”. Over time, it expanded across Victoria and Singapore before opening in Sydney at the end of 2024.
The name “Homm” means “fragrant” in Thai and also symbolises the act of bringing people together.
2024
Nom Yen ($7.80) — pink sala fruit iced latte
This beverage had a striking hot pink hue and a musky, tropical flavour reminiscent of dried bananas, jackfruit, and a hint of the deep, syrupy sweetness of dried dates. While refreshing and unique, it was not something we would repurchase. The mouthfeel was pleasant, but the cup was more than half filled with ice, diluting the experience.
Corn Bechamel Mochi ($9.80) — coconut gelato, mochi, corn bechamel, corn custard, and puffed rice
The savoury aspect was driven by the aonori in the corn bechamel, which provided a creamy texture without a heavy dairy presence. There was no cheese, but the occasional pops of juicy, charred corn added both texture and sweetness. The corn custard was also slightly savoury, with a smooth, creamy mouthfeel that came through just enough against the coconut gelato. The gelato itself was refreshing, with a light young coconut flavour, serving as the primary source of sweetness. The mochi skin contributed a pleasant chewiness, adding to the variety of textures.
Overall, this was a well-balanced dessert that successfully blended sweet and savoury elements. Thoughtfully executed, it was unique and enjoyable—one we would gladly eat again.
2026
Black Forest Cloud Toast ($16.80)
The toast featured dark chocolate sauce beneath toasted shokupan, topped with house-made cherry compote, Homm’s soft cream, chocolate flakes, three maraschino cherries and a sprig of rosemary. The topping was finished with cocoa powder rather than the chocolate flakes advertised.
The shokupan had been toasted on all sides, but had absorbed moisture from the chocolate sauce and soft cream by the time it reached the table. As a result, only the exposed edges retained their crispness, although the toast remained satisfying. The soft cream was light and airy rather than overly dense, providing enough richness without adding unnecessary bulk.
This helped offset the intensity of the dark chocolate and the sweetness of the cherry compote and maraschino cherries. The overall texture remained varied, with the toast, cream and toppings providing distinct points of contrast. The main area for improvement was acidity: a little lemon juice in the cherry compote would have lifted its brightness and provided greater contrast against the chocolate and sweet cherry components.
Overall, Homm, Dessert at Heart offered a distinctive take on Thai-inspired desserts, with its strongest dishes defined by balanced sweet and savoury flavours and deliberate textural contrast. The Corn Bechamel Mochi remained the more compelling of the dishes tried, while the Black Forest Cloud Toast was satisfying but would have benefited from greater acidity and better retention of the toast’s crispness. The drinks were less compelling, particularly given their pricing and, in the case of the Nom Yen, dilution from the large quantity of ice.
Homm, Dessert at Heart is located at 11/35 Ultimo Rd, Haymarket NSW 2000.