XO sauce is one of Hong Kong’s most iconic culinary inventions — a deeply savoury, richly complex condiment born in the luxury restaurants of the 1980s and now a staple in serious home kitchens across Asia and beyond. Named after XO (Extra Old) cognac as a nod to its premium status, traditional XO sauce is made by slow-frying premium dried seafood — typically canopy (dried scallop) and dried shrimp — with chili, garlic, and shallots into a concentrated paste of extraordinary umami depth.
At Chilli Fagara, Hong Kong’s beloved Michelin-recommended Sichuan restaurant, we have given this beloved classic our own signature identity. Our XO Sauce retains all the savoury complexity of the traditional recipe, then elevates it with the numbing, floral heat of Sichuan peppercorn — the ingredient that defines our cuisine and keeps gourmands returning to our table for over 20 years. The result is an XO sauce with greater dimension: the seafood umami you expect, plus the signature “ma la” (麻辣) tingle that makes our cooking unforgettable.
Skill Level Required
Beginner-Friendly — No cooking experience is needed to enjoy this sauce. It is ready to eat straight from the jar as a condiment or can be stirred into any dish for instant depth.
How to Use:
- Stir one tablespoon into plain steamed white rice for an instant flavor transformation
- Toss through noodles or pasta with a splash of noodle water for a quick, restaurant-quality sauce
- Add to wok-fried vegetables, tofu, or seafood in the final 30 seconds of cooking
- Serve alongside dim sum, dumplings or congee as a dipping condiment
- Use as a marinade base for meats before grilling or roasting
- Stir into scrambled eggs or fried eggs for an elevated breakfast
This is a condiment that makes everything taste better. Experienced chefs will find sophisticated applications; complete beginners will feel the reward immediately. Store in a cool, dry place and refrigerate after opening and consume within six months for best quality.
