The Other XO
- Description
- What's an XO?
- Ingredients
- Nutritional Info
Pre-orders will be shipped ASAP!
0% Allergens. 100% Firepower.
Imagine an umami paste that's twice as potent, but somehow mellow enough to enjoy on bread; that's peppered with a world of textures, but whose mouthfeel is satisfyingly consistent. With heat, earthiness, and a complex base of genuinely interesting aromats, you've just imagined the Other XO.
It's All in the XOcution.
The actual method behind our XO sauces is a closely guarded secret. But one thing we will tell you is this: it requires a precise, cheffy hand and exceptional knife skills. There are steps you might not think about; there is more preparation required than most would care to entertain. The proof, we think, is in the pudding. And while the Other XO is not technically a true XO because it doesn't use scallops, we think it deserves honorary tenure.
An XO Sauce is a savoury condiment hailing from Hong Kong. Unlike Western condiments, the charm of a good XO comes from its complexity — of warmth, flavour, mouthfeel and texture. On that front, ours (though we say so ourselves) is rather special. Enjoy it on anything and everything.
Ingredients; allergens are shown in bold: Rapeseed Oil, Mushroom (Porcini, Shiitake, Boletus, Chestnut), Fennel, Chillies, Garlic, Onion, Lemon, Spring Onion, Tomato, Sugar, Balsamic Vinegar, Salt, Coriander, Ginger, Star Anise.
Typical values per 100g. Energy 2,276kJ / 552kcal, Fat 54.8g (of which saturates 3.84g), Carbohydrate 8.78g (of which sugars 4.6g), Protein 3.4g, Salt 2.44g.
Looking for something different?
Try The XO instead.
Complete the look:
Vegan & Gluten Free
Unlike our classic XO, the Other XO is suitable for vegans and is completely allergen free
100% Authentic
The Other XO is produced true to Hong Kong tradition by our very own Tony Ho
Mindblowing Flavour
The distinction and complexity of the XO is utterly unique and undeniably delicious
The Lowdown
Know Your XO
The XO's potential is game-changing. But if you need a crash course first, here's the inside scoop.
