Made from Tasmanian black truffle, Spanish jamon, and 24k gold leaf, the XO sauce at new Chatswood restaurant, General Chao, is considered one of the most decadent in the world.
Joining the ranks at District Dining in Chatswood, the new restaurant specialises in Chinese, Korean and Japanese street food, made using western ingredients and technique.
“We are inspired by the diversity of Asian street food and we use artisan local produce to create an exciting culinary experience,” says head chef and general manager, Son Sewoo.
The newly refurbished dining room, which seats 187, boasts a sleek black and slate fit out, splashed with colourful wall murals by street artist Sid Tapia.
“The artworks are oversized and feature beautiful contemporary geishas who keep an eye over our guests and the restaurant.”
However, even more eye-catching is the menu, which revolves around six different XO sauces, each one made from scratch.
“XO is the most premium Asian sauce, and it has the ability to elevate a simple dish to something unique and different.”
Alongside the classic XO, the venue also creates its own spicy XO, dried scallop XO and oyster mushroom and shiitake XO. However the most jaw-dropping would have to be the “new-style super premium AAA grade western XO,” which is made from Tasmanian green lip abalone, Australian black truffle, Iranian saffron, Gran Reserva Spanish jamon and 24k gold leaf, which is priced at $20 per 50g.
“We believe this may be the most decadent XO sauce in the world,” says Sewoo.
If you’re looking for the best plan of attack, start with the pipis in XO, which sees pearlescent shells steamed with sweet and salty lap cheong sausage and crispy rice noodles.
Follow it up with the golden prawn toast with seven day fermented sriracha chilli sauce and the giant pork bun, stuffed with tender shreds of organic pork belly simmered in master stock, and served with a piquant black smoked vinegar.
Like nearby Chinese diner, Mama Mulan, General Chao also boasts an accomplished drinks list, with cocktails created by Sydney mixologist, Michael Chiem from PS40.
Chiem’s list revolves around Asian-inspired ingredients, including a pandan-infused rum, dashi-infused bourbon, Sichuan pink peppercorn syrup and papaya shrub.
The restaurant also has its own wine and champagne cellar, which includes varietals from Australia and New Zealand’s leading wineries and regions.
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