hakiki turkish ice cream

quite nice, except too sweet for me. service was great!

taste: 3/5
presentation: 3/5
service: 4.5/5
atmosphere: 3.5/5
price range: $25 for 2
location: 3.5 easy to park
overall rating: 3/5

1 - terrible
2 - not very good
3 - nothing impressive
4 - fairly good
5 - amazing

this place is awesome. great service and interesting flavours. i had the baklava flavour, which had actual bits of baklava in it, and that was just delicious.

hakiki turkish ice cream and baklava newtown is located on the eastern end of enmore road (near oportos/stinking bishops) and one of the newest edition to the stretch. it’s becoming way more foodie centric than king street. we’re kind of going ahhh as we walked in and perused their selection. it wasn’t just a couple of weeks back that we wandered into pagoto and wish there was something like it in the hood. it’s not greek gelato but something special like a turkish ice creamery is pretty naff.

had melon and feta and turkish coffee ice cream and it was really good. the sweet melon favour was nicely offset with the saltiness of the feta cheese.

i've had turkish ice cream in turkey and wasn't too impressed. however, the flavours at haikiki are truly incredible - i had the baklava and the caramelised fig which are both so delicious! plus the service is super friendly!

lovely lovely place.my husband and i happened to explore this place by luck.it’s a small cosy ice-cream place.i had tried almost every flavour available with them, and still craved for more.they have amazing ice-cream cakes too.do try burnt caramel and chocolate flavour, it’s simply a treat for your tastebuds.

nev bagriyanik is easy to talk to. i popped in for a turkish coffee and a bit of the back story behind hakiki turkish ice cream. in the hour we chatted we covered the history of ice cream in turkey, which “dates back to the 1600s” and incorporates a wild orchid root called salep. it’s basically used for melt resistance, though originally, nev explains, it was thought to be an aphrodisiac

who knew? turkish ice cream has two magical ingredients, the root of a wild orchid, salep, and mastic, a chewy resin. these turn ice cream chewy and stretchy. it is reputed that in region in turkey, there is an especially chewy version that one eats with a a knife and fork. wikipedia tells me that the name for turkish ice cream is dondurma or maraş ice cream.

the amount of people crowding the small store was crazy! totally worth the wait and judging by the amount of audible mmmmm's it's a total crowd pleaser!

the ice cream made here is definitely quite different, the first thing that you will notice is that it's got a very sticky and thick consistency. the tastes are much more pronounced and there's plenty of delicious flavours. i didn't like the baklava though - stick with the ice cream.

some women collect shoes. others, jewellery. me? it’s all about the weird and wonderful things i can eat!. salep is a kind of thickening agent/flour that’s made from orchids, and it’s used in middle eastern cuisine to give foods – like ice cream – a sort of stretchy texture. turkish ice cream, in particular, is known for this, and while it doesn’t have much flavour on its own, the texture is freaky af. at hakiki turkish ice cream in newtown, they not only have salep thickened ice cream, they also have them in all sorts of middle eastern flavours to tempt you. a bit like a belly dancer. a good one though. not the ones at restaurants at saturday night that you don’t want to make eye contact with.

pretty good turkish icecream, great staff and service.. but the options are to bold..new things i want to expect soon. but really nice tasty icecream..

chewy ice cream. that's the fastest way to describe dondurma, or turkish ice cream, unique not only for its dense texture, but also for its prolonged ability to withstand melting, even in the summer heat. its secret weapon is salep, found in the roots of a special type of orchid. they use it in every ice cream in the display counter at hakiki, newtown's newest dessert house, with flavours that run from black sea hazelnut to turkish delight to the wild sounding melon and feta.

our first time having turkish ice cream and we loved the fact that one of its properties is "resistance to melting." you can sit there for a good 10-15min just savoring your ice cream without worrying about it becoming a creamy pool. that said, if you're a fan of the creamy, milky taste/texture of traditional ice cream then this could get a bit of getting used to. we also found that it was rather sweet (though not over the top sweet) and perhaps needed some acid/salt balance. the melon feta flavour was slightly disappointing (couldn't taste the feta and the melon tasted a bit melon lolly-like). the grape molasses and tahini flavour was nice but i found the sesame a bit too subtle. overall though it was really enjoyable to be able to leisurely dig into the elastic but smooth ice cream with my coloured spoon (and they do give you a decent size for $6). being an indecisive person i was grateful that there were about 10 flavours to choose from, which made choosing a lot easier. staff were cheery and i would come back to taste the other flavours (and also to investigate the very interesting-sounding rhubarb baklava!)

love this place. ice cream has so much flavour and such an unusual selection, turkish delight flavour is amazing but would go back for all of them. baklava and turkish coffee is also on offer.