June 2017. Reynold Poernomo, KOI DESSERT BAR, Chippendale, Sydney.
Reynold Poernomo is a talented young gun who is passionate about food – not just dessert, despite the title as the ‘Dessert King’. Reynold demonstrates his incredible creativity every day through his combinations of flavours and techniques.
REYNOLD POERNOMO, HEAD CHEF AND OWNER AT KOI DESSERT BAR.
KOI DESSERT, 46 KENSINGTON, CHIPPENDALE, SYDNEY.
Reynold was an avid pastry cook from an early age and his appearance on MasterChef in 2015 allowed him to conquer his fears and realise his true potential in the kitchen.
After the show he made a dream become a reality when he opened his own venue with his brothers called KOI Dessert Bar. This adventure has enabled him explore his passion for desserts.
KOI Dessert Bar is nestled on a little laneway in Chippendale. On arrival you will be wowed with an abundance of luxurious desserts and the hustle of chefs in a tight kitchen. Enjoy a coffee and one of the many naughty treats on display downstairs or work your way upstairs to enjoy the friendly table service that awaits.
"GINGER PEAR", DULCE CREMEUX, YUZU GEL, GINGER STREUSAL, GINGER SORBET, MINT DUST, WHITE CHOCOLATE.
At KOI you can enjoy a degustation menu designed for diners seeking a fine dining dessert experience or a set Dinner Menu that starts off the culinary journey with savoury dishes that combine traditional Asian flavours with modern technique, and ends with a trio of desserts for a perfectly balanced meal.
BEEF RIB, SOY POTATO, CIPOLLINI ONION, GALBI JUS, GREEN PEAR, POPCORN SHOOTS, PETITE BOUCHE PENCIL LEEK.
PETITE BOUCHE BRONZE FENNEL USED TO GARNISH DISPLAY CAKES AT KOI.
ELEGANT AND LUXURIOUS CAKES TO GO AT KOI.
The great thing about Reynold and the energy at KOI is his humble nature and enthusiasm for the industry. The Poernomo family play a unique part of the success that Reynold has had and give him a solid foundation to keep building on. "It is exciting times ahead for this young chef"
“AUTUMN FOREST", SOFT ROASTED MILK CHOCOLATE FILLED LOG. CHOCOLATE SOIL, YOGURT, CARAMEL GEL, PORCINI POTATO CHIPS, FRIED SHIITAKE MUSHROOMS, APPLEWOOD ICE CREAM.
"COCONUT & YOGURT", CHOCOLATE, ALMOND SAND, PASSION FRUIT CURD, MANGO, KAFFIR LIME DUST.
“The Petite Bouche edible flowers really are the best around. Full of colour and vibrancy.”
"CITRUS & NASHI", YUZU CURD, TORCHED NASHI, MANADARINS, KALAMANSI SHERBET MERINGUE.
