A sauce of inspiration

By Jane Holroyd
July 3 2012 - 3:00am
Extra texture .. Kwong's home-made XO sauce elevates a simple dish of fried eggs, rice and tamari.
Extra texture .. Kwong's home-made XO sauce elevates a simple dish of fried eggs, rice and tamari.

Fifteen years ago, Kylie Kwong tasted a sauce in Hong Kong she says changed her cooking forever. The 28-year-old was on a trip with then boss Neil Perry when they ate at the famed Spring Moon restaurant at the grand Peninsula hotel. An impeccable maitre d' wheeled out a beautiful rosewood trolley; there was bird's nest soup and ''incredible, expertly carved Peking duck''. Most impressive, though, was the lobster, served with thin egg noodles and the Spring Moon's XO sauce.

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