The XO

Meet Flavour Maximalism. Western palates have a preference for soft and smooth. That's why many a steak is judged by its tenderness, and not its flavour. We're looking at you, fillet. In Hong Kong, the full spectrum of flavours and textures is explored without limit. And no single condiment characterises that exploration more deftly than the XO. Precise. Chaotic. Completely Unique. Great effort is made when carefully preparing the ingredients for our XO. Tiny but remarkably consistent slivers of fried pork come together with shredded Hokkaido scallops for a mouthfeel so surprising that it somehow seems to dawn on you, like a moment of clarity. Alongside the chillies, onion and garlic, the flavours evolve. First: the salty-sweetness of the scallops, and the mild, buttery meatiness of the pork; a second of respite, as garlicky astringency lingers. Quietly, just as you think all is said and done, a hearty heat rises, rises and rises still. This heat tapers off before it's too much, leaving behind a pleasant, silky oiliness that recaptures all the flavours that came before it. The Hong Kong Tradition That's Universally Delicious. Enjoy the XO on your favourite Asian dishes, yes; for the scallops lend a mellow, fish sauce quality and solid umami savouriness. But don't let tradition get in the way of invention; have the XO on your eggs, on your steaks; on your cauliflower, rice or in your favourite sandwich. With scallops like these, the world is your oyster.