“It’s not too sweet” is perhaps the highest praise a dessert can earn from an Asian palate.
Since moving to Australia for study, I’ve lost count of the times I’ve fallen for a dessert spot, tempted by social media hyping the not-too-sweet promise, only to walk out fooled by a saccharine lie and a face contorted by sugar overload.
Dessert selection Photo: Sharon Wongosari
But Khanom House rewrites the story.
Starting off as “The Baking Lists,” a humble stall in weekend markets, the Thai-inspired bakery has now opened its first brick-and-mortar store in the tranquil neighbourhood of Chippendale, rebranded as ‘Khanom House’, or ‘dessert house’ in Thai.
It offers a wide array of desserts: from its signature honey cake to the Asian-inspired black sesame chiffon cake, and further into Thai flavours with Thai tea basque cheesecakes and pandan cream-filled doughnuts. It has recently ventured into savoury territory, with items like pepperoni focaccia and kimchi-cheese brioche buns.
Here are my top picks:
Banoffee Pie
Choosing a Western classic at an Asian-themed bakery might seem odd – and even more so when you consider that banoffee is usually synonymous with richness and extreme sweetness. But that’s exactly what makes this one stand out.
With a twist attuned to the Asian palate, Khanom House delivers a banoffee pie that comes with various subtle flavours that work harmoniously. If the classic banoffee is a full-blown banquet of creamy, caramel richness, Khanom House’s version feels more like a quiet afternoon catch up with an old friend.
Banoffee pie Photo: Sharon Wongosari
The banoffee pie’s crust is dense and much like butter cake, yet still crumbly – I like to take a bit from the wavy tart edge for that extra solid, chunky crisp.
Layered on top is a smooth, fudgy toffee jam that pairs seamlessly with the cocoa powder, creating an intriguing burnt caramel and coffee-like note. Topped with gooey banana chunks that are sweet with a hint of tartness, the combination delivers a playful contrast in texture. Equally essential is the velvety unsweetened cream topping. Surprisingly, there’s also a small amount of passion fruit jam that tastes slightly sour on its own, but barely noticeable once incorporated (they should get rid of the passion fruit seeds though). These elements not only mellow the sweetness but neutralise the greasy, scorched butter taste that toffee sometimes leaves behind.
This is by far the only dessert I’ve come across in Sydney I can finish without needing a sip of coffee or tea and the only dessert that makes me forget I just swallowed a calorie bomb.
Matcha Cookies with Azuki Red Bean
Matcha red bean cookies taken away Photo: Sharon Wongosari
This green, granite-like treat might not stand out at first glance. A quick disclaimer: it also may not be the best pick if you’re after something ‘barely sweet’ due to the white chocolate. But compared to the typical New York-style cookie with its cloying sweetness, this one’s a lighter, more refreshing option perfect for a gentle sugar boost.
I used to abhor red beans but was surprised by how addictive this cookie turned out to be. It’s also fun to eat because it offers a different experience eaten fresh versus the next day, making it my favourite takeaway treat.
Eaten in the café, the crispy outer shell gives way to a chunky interior infused with a green tea aroma. The oozing, creamy white chocolate melts in your mouth alongside the slightly saucy red bean paste.
When eaten the next day, the outer layer becomes flakier and the interior turns slightly crumbly. The red bean paste firms up and blends into the texture, which tones down the overall sweetness.
But as a matcha maniac, I wish the chocolate was matcha-flavoured to enhance the flavour.
Still, the fact it won over a red bean skeptic like me says a lot.
Veggie Focaccia
Veggie Focaccia with sun-dried tomatoes, garlic and thai basil Photo: Sharon Wongosari
Plain focaccia? Boring. Prosciutto focaccia sandwich? Too salty. Khanom House’s veggie focaccia may be for you.
The highlight of focaccia lies in its crispy crust and airy, soft interior. I’ve often wished the bread itself had a more distinctive and complex flavour.
At Khanom House, this savoury treat features soft, melt-in-your-mouth garlic pieces reminiscent of garlic confit, releasing a warm, fragrant aroma. It’s filled with Thai basil pesto that adds a fresh, herby depth, balanced by bursts of tangy dried cherry tomato. On top, a zesty yuzu rocket salad adds a bright, citrusy finish that cuts through beautifully.
My only complaint? Why is it hardly ever available? (ahhh!)
Now, you might wonder why none of the Thai-inspired desserts or more well-known options made my list.
While some are a bit too sweet, I tend to like single-textured desserts (eg. a piece of cake) to be bold and punchy in flavour, but I understand intense flavours might be off-putting for some.
My picks might not be the flashiest on the menu, but they’re the ones that made me stay.
As a die-hard fan of Khanom House since its humble market days, I’ve watched it grow from a modest stall into a cosy teal bakery, now frequented by students, café obsessives like me, and influencers. Part of me still wishes it had stayed a hidden gem.
So, do yourself a favour and join the Khanom House fanbase at 15 Meagher St, Chippendale NSW 2008.
love khanom house and this article!
Love it!