Yo Chi’s vivid neon sign and crisp white interior will lure you into a self-serve yoghurt bar with more than 22 toppings waiting.
Co-owners Jason Solomon and Manny Stul were determined to create the highest quality yoghurt store in the world. Produce is locally sourced, low in fat and served with biodegradable cutlery.
The self-serve process is simple: select a size, fill with your yoghurt flavour of choice and adorn with any number of seasonal toppings which are priced by weight. Yoghurt flavours are rotated seasonally and range from coconut to chai and mixed berry and a signature blend of honey soybean. Toppings like caramelised pineapple and chocolate-covered goji berries can be difficult to keep restrained.
Just like the yoghurt and garnishes, the interior is extremely inviting. Each store is put together by Projects of Imagination, the creative minds behind venues such as Golden Fields, St Edmonds and Chin Chin. The firm's trademark quirk permeates the bar and central Koala statue, which is regarded as the “overseer of yoghurt delight”.
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