A luxurious Cantonese condiment made from dried scallops, dried shrimp, cured ham, chilies, and garlic, slowly cooked in oil. Popular in Filipino-Chinese restaurants and modern menus, XO sauce adds intense umami and heat to noodles, fried rice, vegetables, and seafood, even in small spoonfuls.
XO Sauce
Chef Reina Chen reimagines regional Chinese ingredients and flavors through contemporary techniques and a “province-less” tasting menu.
Following his restaurant’s two Michelin star win, Josh Boutwood unveils Single Ingredient, a tasting menu that explores the full potential of one ingredient per course through precision, technique and restraint.
Her dishes weren't just deliciously deserving of the championship title, but were also deeply personal tributes to her Filipino roots.
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