First Look at the Menu for Cantonese/Sichuan Restaurant XO Brasserie in Charleston | Eater Carolinas
"Opening March 12 at 5 p.m., this newcomer is the first restaurant from Herman Ng, a former manager at Oak Steakhouse and Royal Tern who grew up working in his family’s Chinese restaurant in Columbia and consulted his mother on the menu. It presents a modern take on Cantonese and Sichuan cuisine overseen by executive chef Michael Chanthavong, who previously worked with Indigo Road Hospitality at O-ku and Mizu in Charlotte. The menu mixes classics like wonton soup with inventive touches such as burrata with Chinese crullers, a dedicated dumpling section (from shu mai to crab rangoon), and chef specialties including XO lobster, Xinjiang lamb lollipops, mapo tofu, and garlic pepper beef. Dishes are intended for flexible dining—quick noodles or dumplings or larger-format, family-style sharing—reflecting the owner’s goal of recreating the communal meals he grew up eating." - Erin Perkins
