If you consider yourself a veteran of Sydney’s food scene—you’ll no doubt be well acquainted with one of our most iconic dishes: Golden Century’s pipis with XO sauce.
Cooked for just two to three minutes and dressed in shallots and house-made chilli XO sauce, this simple plate of tasty shells captured Sydney’s heart a long time ago and has kept punters returning to Golden Century’s sprawling Sussex Street venue time and time again.
It’s also become the inspiration for the Golden Century group’s brand new Darling Square venue, aptly titled XOPP.
It’s a polished version of what we know Golden Century to be, fronted by second-generation Golden Century restauranteur, Billy Wong. Expect contemporary Cantonese at XOPP along with private dining spaces, a separate bar area with an edited menu and a 250-strong wine list.
You’ll find XOPP on the mezzanine level of the stunning Kengo Kuma-designed, timber-wrapped Exchange building at Darling Square. The interior design has been kept in the family too—Billy’s brother Alex, head of the Hong Kong-based Paring Onions Design, is responsible for the fit-out. Custom lighting featuring bright Chiang Mai dragon-patterned fabric complements emerald Mila chairs by Magis, and orange glassware and chopsticks. There’s also a stunning installation by Sydney-based artist Nike Savvas.
In the kitchen are long-time Golden Century chefs, alongside fresh faces like Zachary Ng (Sepia). As well as those iconic pipis, the menu includes other GC classics and fancy new things like Hiramasa kingfish with doubanjiang and finger lime, scallop and edamame san choy bao and chicken liver parfait with Shaoxing wine on Chinese doughnuts. For dessert, you’re in for jasmine bubble tea pannacotta and a coconut ice-cream bao sandwich.
Image credit: XOPP