A few years ago, Mission restaurant St. Vincent served a dish containing XO sauce, and it surprised me to see a non-Chinese, non-Cantonese even, restaurant experimenting with this Hong Kong invented condiment. More recently, I saw it mentioned on a menu at Tartine Manufactory.
Are other non-Chinese restaurants incorporating XO sauce into their dishes, and if so, what started the trend and does anyone put it to good use? (I didn’t eat at either place mentioned above, but got the impression both places made it in house).
I was doing some research on XO sauce and came across this article. It seems that Hopscotch in Oakland was doing their XO sauce. Not sure if they are still doing it now, the article was back in 2015.
Corey Lee has used it at Benu. China Live’s page on XO sauce mentions that, as well as gives some history and details about the sauce,
Here’s what they did with it:
mozzarella with XO sauce
XO sausage with basil curd
You know, if Corey Lee deems mozzarella with XO sauce good enough to put on his menu, perhaps I should try the same at home, or maybe at a potluck/ party next time…