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Restaurant lunch highlights:

XO Sauce love letter

XO Sauce love letter

In Hong Kong in the 1980s, when expensive Cognac was all the rage, legend has it that some smart cook at the Spring Moon restaurant got it into his head to name the funky new condiment he'd come up with after the status mark on a bottle of Rémy Martin: "XO," extra old, rare, very expensive. The stuff was a hit. By the end of the decade, XO sauce was on menus all over Hong Kong and eventually the world.

As reported on the NEW YORK TIMES website with recipe - LEARN MORE

Last modified onTuesday, 23 April 2019 05:02
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