A rep for Sang Yoon’s forthcoming Lukshon tells us a January opening date (week still undecided) is pending for the new restaurant, while Sang spills a few beans to Saveur in next month’s “100 Chefs” edition. Actually, it’s XO sauce that Yoon spills on the mag’s pages. His version of the fish sauce uses lemongrass for a Southeast Asian variation on the essential Chinese sauce, which he says is being served with meat, vegetables, rice, and noodle dishes at Lukshon.