THE nationalistic couple, Andrew and Sandee Masigan, have a dream—to elevate Filipino cuisine to world-class status and make it at par with the best cuisines in the world. They also want to not just introduce but share it with the world so that the world can see—and taste—the rich culture, history and tradition that goes into our cuisine. And, unlike other idealists who just talk about what they want to happen, the Masigans walk their talk. XO46 Heritage Bistro is their avenue for making this big dream come true. The restaurant showcases authentic Filipino cuisine from the different regions of the country and preserves heirloom recipes that would otherwise fade away in time and forgotten forever. XO46, which is named after the year, 1946, when the Philippines attained its independence from Japanese rule and got it back on track towards becoming an extraordinary nation, makes sure that Philippine culinary heritage remains alive and strong.
Just recently, Andrew and Sandee opened another branch of XO46 Heritage Bistro to further spread Philippine culinary heritage and allow more people to enjoy it. The new branch, located on the Third Floor of SM Aura in Taguig, had Spanish Ambassador Luis Antonio Calvo, Philippine Daily Inquirer’s Letty Jimenez Magsanoc and Senator Cynthia Villar cutting the ceremonial ribbon with the Masigan couple and their only daughter Amanda, supported by Sandee’s mom Deedee Siytangco.
Besides the formal ribbon-cutting, the rest of the evening was a casual affair intended for guests to simply enjoy the food of XO46. A buffet spread of its savory and sweet specialties, from appetizers to main courses to desserts.
Since XO46 is famous for its kinilaw (Philippine ceviche), the featured appetizer was Kinilaw na Tanigue in shot glasses. The freshness of the fish, Philippine mackerel, really came out with the citrus juice and sea salt that ‘cooked’ it.
For the main meal, guests had their fill of Embotidong Morcon (meatloaf), Callos (ox tripe), Chicken Pastel (chicken baked with a golden crust), Croquetas de Chorizo (potato croquettes with chorizo filling), Pollo Plancha (chicken skewers), Bacalao (codfish cooked in tomato sauce), and Bringhe (yellow rice).
Particularly interesting was the Bihod Pasta, which was perfectly al dente fettuccine tossed in a mildly flavored sauce made with bihod (or tuna roe). This alone was a degustacion treat that guests kept going back to the buffet table for.
For dessert, XO46 offered a spread of truly Filipino kakanins given its own gourmet twist. There was Sapin-Sapin Bahaghari, which, instead of the usual three layers of rice cake, was composed of five layers—and in colorful shades of yellow, green, white, violet and red. There was also Bico Bau, which is traditional rice cake with a spread of sweet coconut topping. Malaubeng Panaginip proved to be indeed a dream dessert, because it’s a two-layer treat that has ube halaya at the bottom and leche flan on top. And then Champorado Eh happens to be the kakanin version of the chocolate porridge that Filipinos love to have for merienda.
Washing down all of these was Iced Tea made with lemongrass.
A taste of XO46’s food is like a walk down Philippine history and makes you want to savor more of what the rich local cuisine could offer.
