XO Sauce from The Peninsula

XO sauce is a spicy seafood sauce from Hong Kong with an umami flavor. It is commonly used in southern Chinese regions such as Guangdong.
Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafood, including dried scallops (conpoy), fish, and shrimp, which are cooked with chili peppers, onions, and garlic. This dried seafood-based sauce resembles the Fujianese Shacha sauce. Spring Moon, the Chinese restaurant of the Peninsula Hong Kong hotel, is often credited with the invention of XO sauce, although some claim it came from other nearby restaurants in the Tsim Sha Tsui area of Kowloon. Source: Wikipedia

Photo credit: The Peninsula Boutique

Where to buy: The Peninsula Boutique (Salisbury Rd, Tsim Sha Tsui, Kowloon)

Tel: +852 2920 2888

Website: peninsulaboutique.com

Hours: Wong Tai Sin (Daily from 7.30am to 4.30pm), Man Mo (Daily from 8:00am to 06:00pm)