Reimagined, slow-cooked Cantonese XO sauce with a twist.
WAH — Small-batch Cantonese XO Chilli Oil. So Good,You Go...
Ways to go WAH
Word of mouth
People can't stop saying WAH
"I put WAH on literally everything. Eggs, noodles, dumplings, even pizza. The Truffle jar is dangerously good."
"Finally an XO sauce that tastes like my grandma's. The scallop and shrimp come through beautifully with a satisfying chew. Proper Cantonese."
"The caramelized honey flavour is addicting. Sweet, smoky, spicy. I drizzle it on roast chicken and my friends won't stop asking for the recipe."
"Bought all four flavours to my Chinese New Year dinner. The whole family generously put it on everything and we finished all the jars in one night! It was that good."
"If you’re looking for a sauce you can rely on for instant deep umami, spicy kick and something to snack on - get the original. My absolute favorite XO sauce."
eat well, go WAH
What to do with your jar
Where experimentation meets flavor — cook, play, and be inspired.
OriginalDay-old rice + wok-seared beef · 20 min
XO Beef Fried Rice
Hot wok, cold rice, two eggs, and cubes of seared beef. Stir in two heaped tablespoons of WAH Original at the end — don't cook it down, you want the crunch. Finish with fresh chilli and scallion. Plate it. Inhale it.
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HoneyPan-grilled wings · 45 min
Sticky Honey Wings
Wings are a definite favorite. The trick to restaurant-level wings at home is to marinate them overnight with Honey XO then double-fry — once to cook them through, once to shatter the skin. Then you toss them in a glaze of WAH XO Honey, fish sauce, lime, and garnish with sesame and scallion. Hot, sweet, salty, smoky. Irresistible
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OriginalPan-fried turnip cake · 90 min
XO Radish Cake
Lo bak go is the dish I order first at every dim sum table. The radish cake itself is mild and starchy — it needs something loud on top. WAH Original brings the noise: dried shrimp, garlic crisp, chilli heat, all swimming in fragrant oil.
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TruffleVanilla ice cream + XO drizzle · 2 min
XO Vanilla Ice Cream
I know what you're thinking. XO and chili oil on ice cream? Trust me on this one. The cold, sweet cream and the warm, umami-packed XO sauce along with the truffle and fragrant vanilla mix magically together. This is the dessert I serve to people who think they've tried everything.
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TruffleSilky scrambled eggs · 10 min
XO Truffle Scrambled Eggs
Scrambled eggs are all about texture: big, soft, custardy curds that glisten rather than brown. The secret is low heat, a splash of water, and patience. Then comes the WAH Truffle — the earthy aroma hits the warm eggs perfectly.
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Hey, WAH here.
Conceived in Hong Kong, WAH reimagines Cantonese classics our grandparents slow-cooked for hours — combining the familiar bold, fragrant and savoury creations with today's latest, modern flavours.
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