StreetXO
Peking Dumplings – Crunchy Pig’s Ear, Strawberry Hoisin Sauce, Ali-Oli, Gherkins
Vietnamese Roll – Duck and Prawn Stuffing, Warm White Prawn Sashimi, Sweet & Sour Sauce, Ali-Oli
Singapore Steam Buns
Ramen XO – Broth of Foie Gras and Guinea Fowl, BBQ Sauce, Pickled Chilies, Black Trumpets, Free-range Egg Yolk
Japanese Curry – Smooth Beef Cheek, Porto Soy Cream, Crunchy Steamed Rice, Tokio’s Spices
Cookie Ice Cream – “María” Biscuit Base, Robata Fire-roasted Waffles, White Chocolate Ganache, Mandarin Oranges, Sansho Pepper
Brioche Pedroche – Hot Milk and Butter Muffins, Madagascar Vanilla Cream, Ras el Hanout
Cheesecake – Tahitian Vanilla Ice Cream, Creamy Cheese Foam, Buttered Biscuits, Guava-Calamansi Cream, Caramel Popcorn
While DiverXO makes its mark with an elaborate tasting menu full of nuance, StreetXO steps right up with huge flavors, a raucous atmosphere and even more edge including servers in straightjackets and Cocktails in Dinosaur Eggs.
All from the mind of Dabiz Muñoz, his years at Nobu and Hakkasan igniting a passion for Asian cookery on full display in both Madrid as well as London, StreetXO originally opened in 2012 and now sits on the seventh floor of El Corte Ingles overlooking the Spanish capitol’s rooftops.
Appearing like a hawker centre while bumping techno, the bar around an open kitchen inviting onlookers to witness what can best be described as controlled chaos, guests are invited to select items in varying portions including the likes of splattered Butcher’s paper porting Peking Dumplings with crackling Pig’s Ears and Pickles.
No reservations and bright red, “Welcome to Madriz” signage visible from a queue that forms thirty minutes before opening, Vietnam gets a nod with Duck and Shellfish stuffed Rolls topped in raw White Prawns while Ramen gets a big upgrade via Duck Liver and Guinea Fowl Broth afloat with Mushrooms and Chilis.
Recommended Steam Buns, good on their own but indispensable for sopping up residual Gravy laced with Curry beneath spoon-tender Beef Cheek, Dessert is an all-in experience both familiar and creative from Milk Bread intended to be dragged through Vanilla and herbed Pineapple to the Styrofoam cooler packing aerated Cheesecake.
Casual but precise, “If I screw up, my brothers and sisters struggle, so I don’t screw up” explained by a young cook in fragmented English when asked about the kitchen, final bites were reserved for “Cookie Ice Cream” served in a custom-made container-bottom allowing a thin layer bite-for-bite with Waffles, Oranges and White Chocolate exaggerated by a tingly tongue.
www.streetxo.com/madrid