The best South East Asian cuisine in Sydney is in Potts Point at Lady Chu.
Nestled amidst the vibrant Potts Point neighborhood, Lady Chu emerges as a culinary gem, a testament to the culinary artistry of Nahji Chu, a renowned Vietnamese restaurateaur and chef with a passion for Vietnamese cuisine. I loved lady Chu from the moment I arrived.
What began as a small, unassuming takeaway venture during the pandemic has blossomed into an elegant, glossy, thriving restaurant, captivating the hearts of Sydney Eastern suburbs restaurant fans with its authentic flavors, refined ambiance, and a touch of Parisian chic.
A Culinary Tapestry of Vietnam
Lady Chu’s menu is large, and is an exquisite tapestry of Vietnamese street food, showcasing Nahji Chu’s mastery of traditional flavours and techniques. The star of the show is undoubtedly her famed rice paper rolls, delicate and translucent wrappers encasing a symphony of different blends of fresh ingredients, from the succulent tiger prawns and refreshing green mango to the delicate sashimi tuna and wakame seaweed salad.
Venture beyond the rice paper rolls and discover a world of culinary delights from clear soups to rice and noodle dishes and stately mains.
The banh xeo, a stuffed rice pancake, arrives straight from the sizzling skillet, its crispy exterior giving way to a soft, flavorful filling. The banh cuon, is a translucent rice noodle dumpling, and is a testament to Nahji’s meticulous attention to detail, cooked to order to ensure its silky texture.
This is clean South east Asian food at its very best and most upmarket. There is no onion, garlic or MSG in the food.
A Fusion of Flavors
While Nahji Chu firmly embraces her Vietnamese heritage, she also draws inspiration from her broader culinary experiences, infusing her dishes with a touch of global flair.
The bánh cuốn ravioli is a nod to her Italian training, and features a delicate pork or vegan filling, while the SA Coorong pipis beurre blanc in XO sauce and the free-range grilled lamb cutlets with dijon showcase her French influences.
A Commitment to Quality
Nahji Chu’s unwavering commitment to quality as well as her native Vietnam shines through in every aspect of Lady Chu. She sources the finest ingredients, from the tiger prawns from Queensland to the free-range pork, ensuring that each dish bursts with colour and flavor.
Her cooking philosophy revolves around simplicity and refinement, allowing the natural flavors of the ingredients to take centre stage. The peony tea is simply gorgeous and a lovely accompaniement to the flavour filled dishes.
The wine list is fantastic, and something that is often lacking in South east Asian establishment in Australia, It is bursting with an array of fashionably picked French, Australian and global wines both by the glass and by the bottle. This is a venue guests can settle into – particularly in the private function room which is perfect for an intimate occasion.
The interiors feature exquisite South East Asian crockery and accessories from teapots to plates and light fittings. Bistro chairs create a French/Vietnamese feel. There is striking local art featuring portraits of handsome men, a nod to the local patrons of the inner Eastern suburbs, and the street scape has umbrellas, fairy lights and lush greenery.
Stepping into Lady Chu is akin to entering a culinary oasis. The Roslyn Street pavement has been transformed into an alfresco haven, adorned with potted palms, hanging ferns, and fragrant jasmine.
A Testament to Resilience
Lady Chu’s success is a testament to Nahji Chu’s resilience and unwavering passion for Vietnamese cuisine.
From its humble beginnings as a lockdown takeaway venture to its current status as a beloved Potts Point institution, Lady Chu embodies the indomitable spirit of its founder and the vibrant tapestry of flavors that define Vietnamese cuisine.
And Nahji is there every night of the week. As well as a thriving restaurant, Lady Chu has an extensive takeaway and delivery section.