- 27 minutes ago
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00:04This is where Anton eats his noodles. I mean, sorry, his wonton noodles.
00:19It's fucking better than Hong Kong, eh?
00:22I'm not even kidding.
00:24But obviously, it's not good.
00:26It's only wonton for the cider center.
00:28Yes.
00:28Okay.
00:30Okay.
00:30But...
00:31It's better if we have a beef brisket.
00:33Oh, of course.
00:35Beef brisket is $10.
00:36Yes, yes.
00:37That's right.
00:38That's right.
00:38I don't know if we're intermittent fasting.
00:41What's that?
00:44That's right, sir.
00:45Okay.
00:47Okay.
00:48A wonton...
00:49I'll forget this one.
00:50Yeah, with noodles.
00:56This is the best.
00:58This is the best wonton in New York.
01:04I have some.
01:06Hands down.
01:06Hands down, eh?
01:07So, you got a whole bunch of fish balls here.
01:09You got the water syrup dumplings and the water syrup wonton.
01:14Let's go, baby.
01:15A little bit of this.
01:19I'm getting wet.
01:21I'm getting wet.
01:23This is...
01:24Don't give me any fucking pancakes.
01:27This is what's for breakfast, right?
01:29Don't give me any pancakes.
01:30Don't give me any waffles.
01:32This is breakfast.
01:32This is breakfast.
01:33Ha ha ha.
01:34That's it.
01:35Done and dusted.
01:36Oh, my God.
01:46Fresh.
01:47That's fresh.
01:50You're in the food dance, lady.
01:53Good.
01:56And I take one dollar.
01:57You take some light.
01:58Oh, good.
01:59Okay.
02:02Mmm. Wow.
02:29It tastes fresh, right?
02:31It tastes like silky, right?
02:35It tastes like slump, right?
02:40It tastes like in Hong Kong, right?
02:47But it tastes like in New York
02:51Actually, the quality is the noodles,
02:56It tastes like in Hong Kong and it tastes like this
02:59It tastes like this
03:00It tastes like in Hong Kong
03:02At least when I went to the one that I went there
03:06I went to the two of them
03:13It's really really good, Hong Kong
03:16It's really good
03:17Oh my god
03:18It tastes like this
03:21It tastes like this
03:22I need it
03:24Now it's time to prep
03:25Yeah
03:26This is the pre-prep meal
03:30And then go go go
03:32It's so new, isn't it?
03:34Oh, pandemic
03:39Bro, number one Chinese restaurant in all of the nation
03:42In uh, the heroes is
03:44Probably 2024
03:46By Pete Wells
03:50He's the number one critic of New York Times
03:53That was the number one Chinese restaurant in the whole nation
03:57And we just ate there
03:58Yeah
03:59And it hit the spot
04:02It's very good
04:03Oh my god
04:16Oh my god
04:24And it's saying
04:25It's like
04:26Oh
04:29Oh
04:30Oh
04:31What are ya
04:34and a bit of salt
04:36okay, a bit of garlic
04:38this is gonna go to
04:40our Pinilaw
04:41I'll let you taste it
04:43how many kilos is this?
04:45two pounds
04:46so
04:46I mean
04:47pounds
04:48so
04:51it's probably
04:5430 pounds
04:57that was
04:58what's that?
04:59there's a jowl
05:00so jowl
05:00and
05:01travel in the
05:03for children
05:04so
05:05alternate
05:06oh
05:08and then
05:09we marinate overnight
05:10marinate overnight
05:11and we're gonna
05:15wow
05:18sobrang sakit ng katawan ko
05:20hindi nasa na itumayo
05:23si tita
05:23so
05:25I need to go to Chinatown
05:27to
05:28kailangan ko magpamas
05:30kailangan ko lang par-release
05:31yung thigh
05:32sobrang thigh
05:37the day
05:39today is the day
05:40that we are
05:42doing our pop-up
05:48what fish is this again?
05:49swordfish
05:50swordfish
06:14going to our
06:15Kinilau
06:16and then
06:17and then we have
06:17the
06:19prawns
06:19over here
06:20over there
06:21and
06:25the
06:25miele
06:30this is
06:31caramelized
06:32mango
06:33made my
06:34mango
06:36sauce
06:46so
06:52that's how you get the square
06:53the tube
06:55shape
06:57on a
06:57on a
06:58on a
06:58well
06:59depend on the
07:00fish
07:01so
07:01it's like
07:03abolish
07:04the shape
07:04yeah
07:04abolish
07:05okay
07:06okay
07:06can you just give it a quick stir
07:12yeah
07:13that's danielle
07:14your man
07:15or i mean our bartender
07:16are you working tonight
07:18yes
07:18okay
07:18okay
07:20and then
07:20so that's the stock
07:22right
07:22and what i'm gonna do
07:23is i'm gonna
07:24this is just butter
07:25and brown sugar
07:26and i'm gonna reduce it again
07:28so you'll see the difference later
07:30all right
07:31but think of it as a hot dish
07:32hot cold
07:33all right
07:38like yeah
07:39yeah right
07:40but we're gonna
07:42we're gonna reduce it more
07:43to make it more
07:44yeah
07:45okay
07:46some sauce
07:46i'm gonna put some mango
07:48and then
07:49we're gonna have it later
07:51with the vanilla ice cream
07:53so we're gonna serve that
07:54on a sizzling plate
07:58you can match with that
07:59okay
07:59do you think it needs more sugar
08:01no
08:02i don't think it needs more sugar
08:04okay
08:04because it will go well
08:06with the vanilla ice cream
08:06right
08:07yeah
08:07okay
08:07so it doesn't need anything
08:09no
08:11it's good
08:11it's good
08:12it's good
08:12okay
08:12is it different from earlier
08:13yes
08:14yeah
08:15this is more
08:16like it has more body now
08:18right
08:18it does
08:19yeah
08:19all right
08:20okay
08:21so i put
08:22over
08:22with a touch of salt
08:24oh
08:24i put it
08:24i added salt
08:25i like it
08:26you like it
08:27i like it
08:27okay
08:27okay
08:28yeah
08:28yes sir
08:29here we go
08:30start
08:30we'll start first
08:31then i'll finish with the food
08:33i mean right now we have 70
08:36uh 69
08:38covers
08:39uh we're gonna sit mainly here
08:41in the back
08:41in the casa
08:42uh
08:44did you put anybody in the front
08:45yeah
08:46yeah
08:47uh three tables
08:47almost
08:48and what we're gonna take off
08:50yes
08:50uh
08:51vip tables
08:52are you sitting at the bar
08:52in the bar
08:53yeah five people
08:54yeah just a dj
08:55530
08:56it's um
08:56chef
08:58yeah
08:59anyone
09:03if it's a two top
09:05then we give only one
09:06if it's a four top
09:08then we give two
09:09got it
09:10okay
09:10this is shared by two people
09:12uh
09:13second course is
09:14kurumota skewers
09:15this is one per person
09:16you know
09:17uh basically it's a
09:20sinuglau
09:21sugba
09:21kilau
09:22uh
09:23sugba
09:24kilau
09:24yeah
09:24yeah
09:25basically
09:26cured
09:27in coconut vinegar
09:29this is
09:30hard grilled
09:31so it's still raw on the inside
09:32it's just grilled outside
09:34this sauce here
09:35is uh
09:37coconut acuete
09:38you can add your vinegar in here
09:40so
09:41do you want to
09:41I mean
09:42you want to pour the vinegar
09:43uh
09:43okay so we're gonna
09:45we're gonna give you a little
09:46ramming of the vinegar
09:47and you just pour the
09:48put on top
09:49so it's basically the
09:50the dressing
09:51of the
09:52of the fish
09:53it's already
09:53it's already lightly dressed
09:54so it's curing
09:55it's already kilau
09:57it's kilau
09:57but we're gonna give you a little bit more dressing
09:59on the side
10:00just in case you need the vinegar
10:01let's finish the mouth
10:02all the sauce
10:03that's it
10:04are we gonna do the table side for that
10:05do you just hear me
10:06okay
10:07yeah
10:07yeah
10:08so it's I guess
10:09so that they have something to do
10:10you know
10:10this is the vinegar
10:11they taste it
10:12it's up to them how much they want
10:13oh so not the servers then
10:16we're just gonna need it
10:18so I think
10:19I think we should just leave it
10:20yeah
10:22so they have something to do
10:25barbecue
10:26yeah
10:26kuru buta
10:27pork barbecue
10:29so okay
10:30so the kuru buta
10:31this is
10:32this is a mix of pork shoulder
10:33and pork jow
10:35okay
10:36marinated in the chef's
10:37marinated in chef jb's marinade
10:39okay
10:40so it's alternated
10:42it's
10:43it's
10:43pork shoulder
10:45shoulder
10:46jow shoulder
10:46jow shoulder
10:47jow
10:48okay
10:48so that's
10:49so you get a little bit of chewy
10:50a little bit of soft
10:51a little bit of fatty
10:53flavor profile of this is on the salty side
10:55then this one is a pickled
10:59uh
11:00fuck
11:01achara
11:05there's a camera
11:06anyway
11:07um
11:07this is uh
11:09yeah the
11:10it's
11:11thank you
11:12so basically
11:13this is uh
11:14this is achara
11:15basically it's pickled carrots
11:17and radish
11:17and then
11:18and then
11:19and then
11:19the dressing
11:20the dressing is bagoong
11:22pureed with kimchi
11:24okay
11:24leftover kimchi from the last one
11:26we pureed it
11:26and we
11:27that was the dressing for this
11:28okay
11:29and last
11:29and for the last course
11:31this is uh
11:32beef kolma
11:33beef kolma basically is a tao soup dish
11:35it's actually
11:36uh
11:37it's actually a mix
11:37this is where this well
11:38this is where the story comes in
11:40okay
11:40that's actually a mix between
11:41karek karek
11:43padireta
11:43and randa
11:45okay
11:45so that's
11:46that's what the story of
11:47what this is
11:48later
11:49when they eat this
11:50they can remove the skewer
11:51they can eat it like a wrap
11:52yes
11:53yeah
11:53so it's a new way of
11:55eating that
11:57and the
11:58red leaf lettuce
11:59yeah
11:59so it's not like
12:01super traditional Filipino
12:02it's a
12:03it's a plate
12:04it's a plate
12:05it's basically a
12:07uh
12:07Filipino barbecue bosa
12:10karek
12:10and uh
12:11uh
12:12pomegranate
12:13so I'll just do this
12:14tear it
12:15tear it
12:16tear it
12:17okay
12:17yeah
12:19mp feta
12:20it's malign
12:20and uh
12:21chef
12:22if they want to
12:24ask for
12:25favorite leaves
12:26we can give
12:26more what?
12:27more leaves?
12:28we have a lot of leaves
12:28so we can give right?
12:30yeah yeah yeah
12:30just fire those
12:31sir
12:32thank you
12:32so start tasting guys
12:34we're gonna make
12:35we're gonna
12:35try this
12:36start tasting
12:37we're gonna
12:37we're gonna get
12:38come come come come
12:39wait for us
12:40go go go go
12:40I can't talk
12:41but I can feed
12:47this is actually
12:48an inspiration
12:50from the kitchen
12:51because everyone's
12:51Mexican
12:52right?
12:54and so I said
12:55all right let's do
12:56a chihuahua
12:56paste with coconut
12:57okay
12:58yeah
13:02is that rum?
13:04yeah
13:15so yeah
13:16we're getting ready
13:175.30
13:19so we start
13:21actually right now
13:22let's do a good one
13:28okay
13:29it's Lupin
13:30Lupin's doing the
13:32wraps
13:33for the
13:34oh look at that
13:37oh my god
13:38that is so pretty
13:44you gave me one already
13:46so I need this one
13:48for now
13:49so let's do this
13:50let it rest first
13:54because it's
13:55when they're doing it
13:55yeah
13:56and the sauce
13:58the drippings
13:59of the
14:00okay
14:01can we add
14:02okay
14:03okay
14:04so
14:05yeah
14:06extra
14:06yeah
14:07yeah
14:09yeah
14:10heavy heavy
14:12fast
14:13fast
14:18sorry
14:20two more
14:21than the
14:22lower
14:26it's
14:27very hard
14:28to you
14:28I don't be eating
14:30more contractions
14:31how's your trip
14:32with inspiration
14:33wait
14:34what's this
14:35wait wait
14:36that's
14:37doxa
14:37doxa
14:38that's it
14:39he just bought
14:40this
14:40yeah
14:42is it a good
14:43one
14:44you should
14:45that's
14:46that's
14:46that brand
14:48is hype
14:49lazy
14:49yeah
14:49last year
14:51everyone wants
14:51to get one
14:52really
14:52everyone except me
14:58never ever
14:59I had one like
15:01these before
15:01beautiful beautiful
15:02take a look at this
15:04you've never seen
15:05this in your life
15:08what is this
15:09it's a jump hour
15:10and it's a chronograph
15:12okay
15:16oh that's cool
15:18that's
15:19very cool
15:19look at that
15:20shit
15:20oh that's
15:21cool
15:21look at that
15:24oh shit
15:25Baylor
15:26Baylor
15:26oh wait
15:27wait
15:27I'm gonna
15:28try it out
15:29yeah
15:31I already
15:32okay
15:32originally
15:33ito talaga
15:34gusto ko
15:35my mentor
15:36right here
15:37my mentor
15:37right here
15:40awesome
15:43well
15:44we'll go
15:44one year
15:44now
15:45you
15:46Spanish
15:46huh
15:47papi
15:48it's a
15:48regalo
15:49parati
15:49from
15:50from
15:51chef
15:51JP
15:51brilliant
15:52yeah
15:53my restaurant
15:54in Dubai
15:56Philippine
15:57knife
15:59Philippine
16:00knife
16:00ha
16:01ha
16:02ha
16:05beautiful
16:06look at his
16:12smile
16:16oh my god
16:19give me a hug
16:20brother
16:22thank you guys
16:26wait wait wait
16:27thank you
16:28I'll put some
16:30I'll give you
16:30some stickers
16:31okay
16:31alright
16:41it's a light too
16:46it's light
16:46it's light
16:47but don't use it
16:48in the kitchen
16:48use it
16:51don't freeze
16:52thank you
16:52thank you
16:54okay
16:55sticker
16:56sticker
16:57we have a
16:58kitchen trailer
17:01this is
17:02salsa
17:03since
17:052013
17:07then I'll give you
17:08my name
17:08just in case
17:09you forget my name
17:11tell all the
17:12great chefs about me
17:13of course
17:16no no
17:17I know a couple
17:18of them
17:19I know
17:20I know
17:21enjoy papa
17:24and on to
17:25dessert
17:25awesome
17:26you don't want it
17:27to end
17:28but
17:28yeah so
17:29I guess
17:29just wait
17:32and then
17:32so yeah
17:33it's a hot
17:33and cold
17:33dish
17:34just pour
17:35the mango
17:35over the
17:36ice cream
17:36and enjoy
17:50all right
17:53all right
18:08Yeah, I need some rice.
18:18Oh, let's put rice.
18:22Can we put it away?
18:24No, no, just in case, just in case, yeah.
18:56I just need to remember this night.
19:00It's really nice.
19:01Yeah, the beautiful people over here that's like super admiring and supportive of what you created as part of the
19:11menu.
19:12But what is the inspiration?
19:15Okay, go, go.
19:41Okay, good for you guys.
19:44Yeah, of course.
19:46I found her online four years ago and now we're like best friends.
19:49She was like, how'd you find me?
19:50I want to work with a Filipino architect as your designer.
19:53You know how I know about this?
19:55No.
19:55Correct.
20:03This is really good.
20:05Really good?
20:05Yeah.
20:07How are you doing, sir?
20:09I'm good.
20:10You like it?
20:10Yeah.
20:11Really?
20:12Why do you like it?
20:14It explodes.
20:17What explodes?
20:19Everything.
20:20It tastes like everything.
20:23I like the spice.
20:25Yeah.
20:26Yeah.
20:27Have it with the onions.
20:30Yeah.
20:32So, yeah.
20:32Can you taste the anato cream?
20:35So, yeah.
20:35So, it tastes like that.
20:48So, what's going to happen is Adrian is going to light.
20:53Let me show a little bit.
20:54Okay, let him do his job and I'll shut up.
20:57I like that.
21:00So, a little bit of shows that there's a hot fire.
21:08I'm going to pour it first.
21:12Wow.
21:15And, it's really hot you know?
21:17Adrian is speaking a straight face.
21:20We need to evaporate the alcohol.
21:22When the fire is gone, that means the alcohol evaporated.
21:29so yes my mango jubilee it's funny because when i was eating this dish i was maybe your age how
21:36old are you 13 what in school what is that eighth grade okay yeah same same age when i was
21:46having
21:46this dish yes no but they'd uh they would always flambe it okay now what you do is feed it
21:56i mean put some mangoes on over your ice cream but not everything because you don't want the
22:02ice cream to melt right away so it's a hot and cold dish so like get some yeah and then
22:08when you when
22:09you finish get again go go go but you gotta pace yourself okay because you gotta match how much
22:25mangoes and and ice cream you have because you gotta pair it together
22:36wait i'm excited
22:38i'm gonna do it
22:44good
22:46Are you good?
23:16Ask him if he enjoyed it well.
23:19The meal was great.
23:20He has enjoyed it well, because he's going to buy my watch, bro.
23:23Yes, if you want to get a good deal.
23:26No, buddy, did you enjoy your meal?
23:28So I was telling him today, like, I didn't crave rice until, like, the last course.
23:34Which is great.
23:35But, which is, like, you know, it's so Filipino to have every rice for each course.
23:40But the last one, with the, what was it, the third course we made, the fabric or shit?
23:45Yeah.
23:45It's almost like a large shit, like, right?
23:49So at the end, like, and then we're getting, like, course, like, the drinks, so it was perfectly.
23:54Of course, you guys really meticulously.
23:59Just for that, I'm taking $100 off from the watch.
24:01Oh, yeah!
24:04How did this come to be?
24:06This pop-up?
24:07Yeah.
24:08Ah, they called me.
24:08Yeah, Vox!
24:11Alright!
24:17Masipang rin pala si Antona, no?
24:24Bro, masipang rin pala, no?
24:30Dai pupunta!