Originally from Hong Kong, XO is a dried seafood-based condiment seasoned with chili flakes, garlic, and shallots. The term “XO” was inspired by XO (extra-old) cognac. Haema's version is elegant with tons of umami, adding the perfect quiver of heat to just about anything. Use it to take your stir fry game to the next level or dollop it on rice, eggs, noodles, roasted vegetables, dumplings.
Haema was founded by chef Hannah Wong who has worked in NYC since graduating culinary school in 2012. After beginning her career at Daniel Boulud’s dB bistro Moderne, she worked at highly renowned restaurants Gramercy Tavern and Battersby, while also doing stints in private events and catering. In March of 2019, Hannah partnered with Yen Ngo of Real Food Catering to open Van Da, a modern Vietnamese restaurant in the East Village. Inspired by owner Ms. Ngo’s childhood in Vietnam, Van Da was well-reviewed by the New Yorker and the New York Times, and received Bib Gourmand recognition from the 2020 Michelin Guide.
In Korean, haema means “seahorse.” It is also a homonym for the Icelandic word heima, which means “home” or “homeland.”
Weight: 6 ounces