Six-Eyed Scorpion is owned by Singaporean chef, Sandra Seah (they/them). They’ve worked at some of Melbourne/Naarm’s most notable restaurants like Riso, Transformer, and Smith & Daughters. Sandra is obsessed with seriously sexy flavour, and experimenting with new foods and recipes. After creating their signature Crispy Chilli Oil in 2020 for friends and family, demand skyrocketed and they’ve not stopped since.

What is Crispy Chilli Oil?

It is spicy, salty, sweet, savoury deliciousness chock-full of textural crunch that begins with frying mammoth amounts of shallots and garlic to golden-brown perfection. Then there’s the two types of chilli flakes and a whole raft of aromatics - think fennel, dried shiitake, black peppercorns, Sichuan peppercorns, cinnamon, star anise, and bay leaf - all brought together in a subtle oil.
Available in Original or Extra Spicy

How to use Crispy Chilli Oil?

Six-Eyed Scorpion Crispy Chilli Oil belongs on everything from the obvious (Asian dumplings and noodles) to your more workaday brunch foods like eggs and avocado toast, as well as pizza, pasta, cheese, and much more. Put simply, it adds depth-of-flavour and a true sensory experience to any dish.

Who are Six-Eyed Scorpion?

Six-Eyed Scorpion practice what they preach when it comes to sustainability - from their low-waste principles to composting, and use of recyclable packaging. The company is owned and run by a team of queer, people of colour who believe in progressive change, and showing off diverse strengths.