XO Sea

This is a great example of cultural osmosis. For years, whenever the Quay staff had something to celebrate as a team we would end up in Chinatown. By far the most popular dish was live pipis from the tank steamed and served with XO sauce. XO sauce appears to have originated in Hong Kong in the 1970s, where the chefs all tried to outdo each other with the best version. It usually contains a good amount of dried chilli, and many umami-rich ingredients such as dried Chinese ham, dried scallops