In Partnership with the Southern Weekend

XO Restaurant in Kaimuki puts a modern spin on traditional South East Asian cuisine

Sponsored by Hawaii Gas

Committed to sharing a passion for food and the communal share plate culture of Asian dining, XO Restaurant delivers an innovative, modern approach to traditional South East Asian cuisine that is grounded by an unwavering commitment to unpretentious, honest food and the highest standards of service. HI Now host Jobeth Devera is with owner and chef Kenneth Lee to check out what the Kaimuki restaurant has to offer.

XO Restaurant offers modern local food family-style and is open daily from 5 – 9 p.m. With happy hour from 5 – 6 p.m. and a menu that changes every two months, there’s always something new to try!

At 25 years old, Lee has been cooking for seven years and is a graduate of Kapiolani Community College. He’s worked at restaurants around Oahu, including Senia, Top of Waikiki, Hotel Wailea, Chef Chai, Sam Choy, and JJ Dolans.

Recipe: Loaded Potato Au Gratin

1. Core out 2 green apples
2. Melt 1 pound of butter
3. 4 whole onions
4. Add 13 five finger pinches of salt

5. 15 Cloves of garlic, blend everything until smooth
6. Add 1c cream
7. Cook on high heat constantly stirring in a large pot until au sec (nearly dry)
8. Peel, and mandolin 13 pounds Yukon Potatoes
9. Add potatoes to liquid mixture, cook until flexible
9. Scoop everything into a half hotel pan lined with parchment and tuck in tightly
10. Foil and bake at 400 degrees for 1.5 hours (until cooked)
11. Press with another hotel pan
12. Chill overnight
13. Slice into flat bricks
14. Place one brick onto a nonstick pan and bake at 500 degrees for 5 minutes
15. Remove from oven and put straight onto a burner on full heat, immediately sprinkle Cheese around to form a crown
16. Cook until edges are brown
17. Slide spatula under and quickly transfer to a cool surface
18. Flip onto a plate
19. Garnish with sour cream, sliced scallions, bacon, and pickled jalapenos

For more information:, IG: @XORestaurant