This is Toya n’ More, the second outpost of Toya Tento from Waterloo, specialising in contemporary Asian-inspired desserts and beverages with a particular focus on tofu-based creations, shaved ice and distinctive flavour combinations.
The venue is situated at the base of a newly developed apartment block.
Pineapple Granita Coconut Shaved Ice ($14.80)
The dessert came together as a layered combination of coconut shaved ice, frozen pineapple, sago and lime zest.
Initial contact delivered the creamy nuttiness of the coconut shaved ice alongside the immediate cooling effect of the finely shaved ice structure. The coconut flavour remained rich without becoming heavy, providing a soft foundation for the brighter fruit components. Through the mid-palate, the frozen pineapple pieces became the focal point, delivering concentrated golden pineapple flavour and a satisfying chewy texture. Lime zest introduced bursts of citrus freshness that lifted both the fruit sweetness and coconut richness, preventing the dessert from becoming overly mellow. The sago contributed a smooth, lightly resilient texture. Texture combined creamy shaved ice, chewy fruit and silky jelly, resulting in a highly layered and refreshing structure. Finish resolved into lingering pineapple and coconut notes, supported by residual citrus brightness.
Black Sesame Tofu Frappe ($11.80)
See the dedicated review: Toya n’ More Black Sesame Tofu Frappe
Kyōto Hōjicha Tofu Frappe ($11.80)
See the dedicated review: Toya n’ More Kyōto Hōjicha Tofu Frappe
Soy Pudding with Soya Shaved Ice ($19.80) — including choice of two toppings (here, black sesame mochi and red bean))
The dessert came together as a layered combination of silky soy pudding, soya shaved ice dusted with kinako, kuromitsu syrup, black sesame mochi and red bean.
Initial contact delivered the gentle nuttiness of the soy pudding alongside the immediate cooling effect of the finely shaved soya ice. The soy pudding was exceptionally smooth and silky, providing a restrained foundation for the more assertive toppings. Through the mid-palate, the black sesame mochi became the primary textural element, offering a firm, satisfying chew punctuated by whole black sesame seeds that contributed gentle crunch and a pronounced toasted nuttiness. The red bean introduced a contrasting earthy sweetness with a chunky texture that complemented the smoother elements without becoming overly sugary. As the shaved ice melted, the kinako and kuromitsu became more apparent, lending roasted soybean notes and a mellow caramel sweetness that tied the individual components together. Texture combined silky pudding, airy shaved ice, chewy mochi and coarse red bean, resulting in a layered structure that evolved throughout the bowl.
Towards the finish, the soy and roasted soybean notes became more prominent as the dessert settled into a mellow nutty profile. Aftertaste carried lingering kinako, black sesame and brown sugar notes, while the cooling sensation gradually gave way to the creamy texture of the soy pudding.
Roasted Black Sesame Soy Pudding with Dango ($16.80, hot)
Recommended hot by the staff, this dessert paired warm soy pudding with a thick roasted black sesame paste and dango, accompanied by brown sugar syrup for optional sweetness.
Initial contact delivered an intensely roasted black sesame aroma with deep nutty notes, while the soy pudding underneath remained smooth and silky. Through the mid-palate, the warmth of the pudding loosened the sesame paste considerably, transforming it from its naturally dense consistency into a more fluid sauce. Although this reduced the concentrated richness of the sesame, its toasted character remained clearly defined against the mild soy base. The dango contributed a soft, cohesive chew that complemented the silky pudding without adding substantial flavour of its own. Brown sugar syrup could be added to adjust the sweetness to preference. Served without the syrup, the dessert remained only mildly sweet, allowing the roasted sesame to dominate. While this restrained profile may appeal to those who favour less sweetness, the additional syrup provided a more balanced flavour, albeit at the expense of an even looser consistency.
Overall, a dessert and beverage specialist defined by strong flavour clarity and thoughtful textural contrast, strongest where restrained sweetness allows its nutty and tea-based flavours to take centre stage.
The Pineapple Granita Coconut Shaved Ice and Black Sesame Tofu Frappe were the clear standouts. Both delivered excellent flavour definition, textural contrast and balance, while the Black Sesame Tofu Frappe ranked among the strongest black sesame beverages currently available in Sydney.
Toya n’ More is located at 50/52 Belmore St, Burwood NSW 2134.