Not just desserts. If you head past the tiny cramped shop front, past the lovely aunty and make your way up the stairs, on a humid Sydney summers day you'll feel like you were going up a dinky stairway that might as well be in Thailand. Oh, and then theres actually a decent restaurant space up the top. You pick your choice of stews or curries that go perfect over their thin rice noodles, then add fresh herbs or vegetables to accompany your meal. There's also a great garlic concoction, and the dried chillies are sweet and flavorsome even as their heat kicks in. I couldn't tell you what dish I ate - I know that they had made a large vat of it, and there was pig's blood jelly in there that was done particularly well and was delicious and unlike most bland blood jelly I've had. The staff are helpful, taking the time to try and explain things best they could. They must have barely opened at the time I write this because it was peak lunch time on a Friday and the place was empty. The crowd hasn't found it yet. The portions are not stupidly adjusted to Western sized portions yet, but the prices are cheap, and that's ok because you should leave room for the wonderful variations of desserts revolving around tapioca, sticky rice, egg custard, mangoes, red beans, mung beans, coconut milk, etc. Genuine slice of thai, go now while they are fresh and authentic.