Riding demand for healthier, visually appealing desserts, Makkee has expanded to more than 1,000 stores across China in just over two years, becoming one of the fastest-growing players in the "new Chinese dessert" sector. In late 2025, the brand opened its first overseas store in Los Angeles, marking its international expansion.
Originating from China's Jiangnan region, Makkee specialises in Jiangnan-style sweet soups, bringing a modern interpretation of one of China's oldest dessert traditions to a new generation of consumers. Similar to tong sui in Cantonese cuisine, these lightly sweetened desserts are served hot or cold and typically feature ingredients such as beans, grains, fruit and herbs. Many Australians may already recognise tong sui as the sweet dessert traditionally served at the end of a Chinese banquet.
(Image source: Makkee_au instagram)
Guided by its philosophy of "Freshly made, slow-simmered with natural ingredients," Makkee's menu centres on fresh milk paired with handcrafted toppings, including taro paste, handmade rice mochi, peach gum and seasonal fruit. Its signature bowl—crafted with fresh milk, chewy taro balls, slow-cooked red beans, grass jelly, premium peach gum and lotus seeds—showcases the layered textures and flavours that define the Makkee experience.
Located on Goulburn Street, just a short walk from Chinatown and World Square, the Sydney store features warm timber interiors and Chinese garden-inspired design.
(Image source: Makkee google review)
Makkee joins an increasingly competitive market alongside Taiwanese chain Meet Fresh, Korean bingsu cafés and Japanese matcha dessert specialists. The category is also expanding beyond foodservice, with Hong Kong dessert brand Honeymoon Dessert having introduced frozen ready-to-eat sweet soup products to Asian supermarkets in Australia. The global success of Chinese bubble tea chains has also paved the way for dessert brands such as Makkee to expand into international markets.