We tried this new place in Salcedo Village, and discovered another good Filipino restaurant.  This took the place of Nano Hana, Japanese restaurant.  

 The Tabla de Chicharones looks really good!!! I wish I saw that before.  Everything we had was really good!  Heart2Heart LOVES FILIPINO FOOD! 

We highly recommend the Bangus ala pobre and the Adobong BAtangas sa Achuete!!!! YUMMY!!!! Many other good dishes still!

Puto  

Which came with a scroll and had a “bugtong” in it 🙂 

Aligui at Itlog na Maalat rice 

There are only two desserts on the menu and they are both good!!!   

A patriotic blast from the past

XO46 Bistro serves up heritage Filipino cooking in a way that will transport you to a more innocent, more cultured and more caring time

Nestled in the heart of the Central Business District is a taste of childhood. A business luncheon or a romantic dinner date at XO46 Bistro seems to drum up comforting and wistful memories of family get-togethers. The patriarch would be at the kabisera, discussing business and politics with the other heads of the family; the matriarch would be in the kitchen, ruling over her hot and fragrant world better than any monarch; the children would be running amok with cloth diapers inserted in their shirts to mop up their sweat; teenagers would be studiously blasé, trying to pretend that the quaint and consoling scene is defunct and boring.

The security of Lola’s house greets one with open arms at XO46. With servers dressed in customary Filipino baro’t saya or camisa, the respectful and old-fashioned greeting of “Magandang gabi Señorita,” the white gloves that they use to pour your wine or serve your dish – one feels transported back to the days when Buena Familya meant excellent manners, respect for elders, pride for country, and good education. With the capiz accents and dark wooden décor, the rattan plate chargers, the tablecloths – one feels ill at ease putting elbows on the table, lest Lola’s well-meaning but strict reprimands distract from the 70’s OPM jazz piped throughout the restaurant. The greenery and lamp posts scattered tastefully right through the bistro – and in its pleasant a la carte section – are a lovely reminder of the romance and poetry of Old Manila, as are the picturesque photographs nestled in the walls – taken by Sandee’s husband, Andrew. Quite frankly, XO46 is a throwback and a pleasant reminder of the classiness of Filipino living and culture before the days of globalization and modernization.

Truly, such was the scene that greeted XO46’s owner, Sandee Masigan, all throughout her childhood.

The bistro gets its name from patriotic origins. “XO” is an abbreviation of extraordinary, whereas “46” signifies the true independence day of the country, July 4, 1946. With this nationalistic moniker in mind, Sandee felt that the reputation and image of Filipino food could use a makeover of sorts, and called upon her past for inspiration. As the daughter of former Aquino spokesperson Deedee Siytangco, Sandee says she grew up loving food. Both her grandmothers – on paternal and maternal sides – were influential: Lola Julia was an outstanding cook, and Lola Paz was a consummate entertainer, a true Doña. Sandee recalls an incident that has shaped her into the successful restaurateur that she is today: Lola Paz had a head cook by the name of Mamang, who hailed from Pampanga. Sandee asked Lola Paz one day if she could be taught how to cook by Mamang. Both Lola Paz and Mamang had identical reactions: if you wish to learn how to cook, sit in the kitchen and observe, but keep out of the way. Sandee eventually started asking questions: how much salt here, how much patis there. She was answered with a curt and preoccupied, “Don’t you know how to taste?” Truly, such is the nature of Filipino heritage cooking: passed down from generation to generation the way we would a gift, with a touch of the personal in every generation that takes on the distinct cuisine. Needless to say, Sandee developed her palette to satisfaction, and leaves a bit of herself in the cuisine of XO46, a sweet and generous little gift.

Sandee is very particular about the legacy she wishes to leave behind with her little bistro: “I want people to remember Filipino cooking. We put so much love into it. We prepared for days! It was a real art form. I want to leave that behind.” This way, the younger generation can and will always understand the flavor, tastes, smells and experience of a more innocent and more cultured day. In a subtly patriotic way, Sandee is instilling pride in being Pinoy to a generation that is increasingly obsessed with gadgets, auto-tuned music and stir-fry.

Sandee paid close attention to the menu, which was then refined by cordon bleu trained Executive Chef, CK Kalaw.

A jolly and agreeable young man with a perennial smile and easy good humor, CK was at first schooled in business at the Colegio de Saint Benilde; but as his heart was completely in the culinary arts, he transferred to cooking school in Australia in his junior year. CK has wanted to be a chef for as long as he can remember. Growing up to Filipino parents in the United States, CK’s childhood was an interesting mixture between Filipino traditions and American independence. “I used to come home from school and there would be a note on the refrigerator: Ingredients for adobo inside,” he chuckles. At seven years old, CK discovered the distinct Filipino style of making stews: throw everything in the pot, wait for it to cook, and do your chores in the meantime. As he grew older, and finally armed with a cordon bleu education, CK learned how to infuse the delicate and artistic French culinary technique into his cooking: what to put when, how much of it, how finely to cut it. This style can be easily detected through the excellent comfort food of XO46. Like a fine perfume, the food’s first note is expected, comforting; a true taste of childhood. Underneath the first layer though exists a harmony of different textures and tastes that explode into full symphony – but that never detract from the integrity of the dish – all weaving together in a beautiful tapestry of flavors that are both comforting and new. Of course, all of this creativity would be for nothing if it weren’t for CK’s impeccable palette – proving that excellence in the culinary arts is both nature and nurture.

Experience working for others, in a five star hotel as a sous chef and an out of town resort as the executive chef, led CK to yearn for his own establishment. By then, he was expert in European cooking; a brief chat with Sandee’s husband, Andrew, about XO46 led CK to perfect Filipino cooking. Widespread experience, a passion for the art and mastery in the kitchen all add up to a chef fully capable at achieving an interesting intricacy in his dishes.

Everything from the complimentary puto that they serve with sweet or aligue butter to their delectable Sopa de Mariscos

to their sumptuous Mejillones al Horno,

to their tempting main courses (try the Kare-Kare,

Beef Caldereta and

Bangus Salpicao with a side order of their aligue rice – which, pleasantly, is not overpowering, but acts as the perfect sidekick to all the other dishes)

to their sweet temptations to their Spanish wines, are all an explosion of flavors and memories. Past and present, art and culture, care and compassion, experience and curiosity, all infuse together like the cuisine at XO46 in an opus that carries the sweet dulcet tones of childhood.

For delivery and take-out, call 553-6632. XO46 Bistro is a member of the Advent Manila Restaurant Group.

Crisp white tablecloths. Waiters in tuxedos. Sparkling crystal glasses. A full array of cutlery embracing transparent fine bone china. An executive chef with celebrity status. Exquisitely designed plates with culinary masterpieces that resemble art sculptures. You can expect all of these scenes at fine dining restaurants. You arrive in your best cocktail attire; a posh and charming maître d’ greets you at the door and takes your reservation; your plate contains food so beautifully decorated that you have no idea where to start eating; you shake hands with a temperamental and famous chef. Although Chef’s Table, of Asian Food Channel celebrity chef Bruce Lim, is a fine dining restaurant, you won’t feel any of this gravitas.

The entire place is a complete juxtaposition, from the food to the ambience to the philosophy behind the restaurant. It absolutely reflects the personality of the celebrity chef, who is in his own right a bundle of philosophical juxtapositions.

Called such in honor of the VIP table within the kitchen, characteristic of most fine dining establishments, Chef’s Table brings the VIP culinary experience to all its guests. Whether you have booked for one of Bruce’s specially cooked meals for you and your party, or you arrive unannounced to sample the a la carte menu, you will sit at a chef’s table. Similar to the VIP experience, every table has a clear view of the kitchen, which is wide open without partitions dividing it from the main dining area. It’s almost as if you have access to your own, personal, live cooking show

Most patrons have described the fare as Filipino-with-a-twist, but in truth the food is Filipino-with-a-soul. Bruce dares us: “Eat the food, experience my personality.” The food at Chef’s Table is a salute to Bruce’s grandmother, and therefore to the Philippines. The tribute that he pays her is mannerly, reverent and sweetly old-fashioned: “As I learn, I tend to take it in, and by me creating something that people like, it gives honor to people I learned it from.” And yet all the food at Chef’s Table is Filipino fare the way you have never had it before. Bruce explains his process: he learned Filipino cooking in its purest form, and understood then why the recipes never changed. The innocence of our cuisine has remained throughout the years. Being a philosopher and a historian however, Bruce began to wonder: why did our ancestors make bagoong, kilawin, and even kare-kare? The preservatives were necessary to keep the food, as refrigeration techniques were primitive. The cuisine matched the need of the day. Therefore, the food you’ll experience at Chef’s Table is not the run-of-the-mill Filipino food, as he has felt the need to tweak the meal to match the day.

Take for instance his Hot Rock Pusit, a scrumptious take on our favorite squid dishes. The squid is marinated in Cervesa Negra and seared with a hot rock, creating a texture that is so smooth and soft that it well-nigh melts on your tongue. Bruce describes the dish as “soft, succulent, sexy” – the perfect date fare. Another example would be the Beefsteak Pasta, which takes the Filipino favorite Bifstek Filipino and mixes it in with an Italian nonchalance. The combination is yet another juxtaposition – surprising and comforting at the same time. Another definite must-try is a play on the Pinoy’s love affair with fried chicken. The Cebuano Chicken Chili Wings are a labor of love – and the dish dedicated to Bruce’s love, his wife, Michelle. Coated in rice flour and a batter that contains local beer, sili labuyo, Palawan honey and muscovado sugar, the end result is a unique take on Buffalo Wings with unique neighborhood ingredients. As a matter of fact, this philosophy continues throughout the menu: fine dining and popular recipes translated into a local flavor using ingredients found in Filipino kitchens, wet markets and tables.

This little bit of architecture – in addition to the school desk-inspired tables, pencils and drawing paper available for little sketches and notes –

provide a funny “casual VIP” feel, as you are invited to observe the preparation of your food the way VIP’s would at an authentic chef’s table, but casual enough to see the busy activity in the kitchen.

This risky move is proof of Bruce’s skill as a culinary choreographer. He says about the openness of the kitchen: “People can see what you’re doing. You’re putting on a show for everyone who comes.” His number one rule in dealing with the high risk? “Always do it with a smile. If you’re freaking out and going crazy, people will know something’s wrong.” This same attitude extends to Bruce’s easy camaraderie with his guests. He travels around the restaurant, meeting and greeting each guest personally, completely confident and effortless in his own skin. The owner and executive chef of the restaurant has nothing to hide; therefore, neither does Chef’s Table.

This theme runs even throughout the drinks list. Containing signature cocktails prepared with Bruce’s distinct good humor, expect the cocktail of your choice to perfectly complement the dish that you order in ingredients, philosophy and taste. At Chef’s Table, the drinks were chosen specifically with this purpose in mind. To quote Bruce: “(Patrons) appreciate the drink, (patrons) appreciate the food, (they) end up complementing each other for an overall dining experience.” For instance: The NCR (No one Can Run) contains brandy, lambanog, tequila and gin with traydor kick to bring a smile to the moist lips of any Filipino alcohol connoisseur. Similarly containing roasted garlic, salt, mango and orange juice, there is a slight spicy kick to this meal-in-a-glass. The Tomato Cozy is a “nice and cozy” filipinized version of the Bloody Mary with garlic, roasted shallots, ginger and lemongrass to replace the celery, and more popular ingredients, which are all puréed together to provide a sensual experience. Perhaps the most juxtaposed drink on the menu is the Pepino Cooler, a Valentine’s Day drink that is not red or pink. Bruce tells the story of the cooler, which is soft, smooth, cooling and refreshing: “It’s like that body lotion from the mid-nineties. I want dudes to drink it and remember that girl who wore that cucumber body lotion that smelled so good!”

In spite of all the philosophies that thread throughout the menu, ambience and his personality, Bruce brings his #1 philosophy to Chef’s Table: “Have fun with what you’re doing, give your customers the best they have had. Never stop learning!” His focus on a beautifully-choreographed kitchen, technique and consummate dishes is what makes Chef’s Table great: the concretization of the amicable and brilliant chef that we see on Tablescapes. The complexity of Bruce’s ideas made into a beautiful dining experience – this is the defining factor of Chef’s Table.

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