- 2 days ago
Category
🏖
TravelTranscript
00:00So we're here in the window. We've been in English for a little bit.
00:04One of the hottest restaurants here in Dubai and also one of the good ones.
00:11It's good in a sense that it's not trying to be anything.
00:17They are just who they are. I've eaten here already and it was amazing.
00:22We're gonna send noodles. There's noodles there.
00:26Pansit.
00:26Okay, let's go.
00:36Chef Le, excited ka na sa meal.
00:41Gusto ko talaga matry kasi ang ganda ng feedback mo so excited din ako matry.
00:48Kahit na may sipon ka?
00:49Oo, sobra.
00:51Medyo off yung sludge ko.
00:55Mabait mga chefs dito at saka napakahusay yung galawan sa pusina. Totoo.
01:04How are you?
01:08How are you?
01:09How are you?
01:10How's it going?
01:11How's it going?
01:15How's it going?
01:19This is Sibas right?
01:21Yes.
01:22Let's go.
01:23Let's go.
01:24Here.
01:25That's the chef. How are you?
01:28We have a...
01:29We have a...
01:30We have a...
01:33Just for the team?
01:34Yeah.
01:34For the team.
01:36I hope it's enough.
01:38That's enough.
01:45You want her to be inspired.
01:49Yes.
01:51I want her to be inspired.
01:53Yes.
01:53Yes.
01:54That is the smoker, right?
01:56Yes.
01:57That's the coffee process.
01:58But you can feel the smoke in it.
02:00You have the sweet potato.
02:02And that's Mero's.
02:03Yes.
02:03That's Mero's.
02:04I will give you the chocolate.
02:06Okay.
02:07Let's try to get a spot.
02:08Wow.
02:09So, all the seafood and the burgers we cook here.
02:13All the steaks we cook here.
02:15And all the burgers we finish with that.
02:17So, we cook the burger, we cut into half.
02:20We stir in the fire.
02:21So, get nice caramelized and nice smoky flavor.
02:25So, that's the hot section.
02:27At the moment, we are doing some in-house pastas.
02:30Okay.
02:31And daily fresh chips and fries.
02:33This is like the heart of the window.
02:36All the steaks, all the burgers we make here.
02:38You can see what we are doing.
02:40We don't hide anything.
02:41You can see the meat.
02:42The temperature of the meat.
02:44Everything you can see.
02:45This is the best sport.
02:47Yeah, yeah, yeah.
02:48It's been hot.
02:48But it's the best way you can see all the angles.
02:52What the people are doing.
02:53Everything you can see.
02:54We won't deserve it anymore.
02:57I know it's going to be the rush.
03:01No, but they're always rushing here.
03:06Hello.
03:07Hi.
03:07Hello.
03:08Hello.
03:09After me, after she will follow his next-generation charge.
03:12Oh, really?
03:12Oh, yes.
03:13He's a CDP.
03:14Yes, he's a senior CDP.
03:16So, he will control.
03:17Even if I'm not here, he will control the bus.
03:19Okay.
03:19He will control the space.
03:21All the space.
03:23Look at Lay's eyes.
03:24She's very inspired right now.
03:28This is like, this is a chef's dream.
03:30To be, to sit here.
03:33Bro, you're a big fan of me.
03:36I saw your video that you were in the slice.
03:39Anyways, I remember when I was a young apprentice
03:42and my chef took me to a really nice restaurant
03:44and I really can't remember.
03:47Like, one of those, you know.
03:49One of those experiences that shaped me.
03:52So, you're a big fan of me.
03:57Wow, what a big fan of me.
04:00Because, when I saw your face in the kitchen,
04:03I said, I'm a really a chef.
04:06For my 11 years, we need it.
04:09Exactly.
04:11One, two, three, four.
04:13One, two, three, four.
04:13Look at your face.
04:15That's the true inner confidence.
04:17One, two, three.
04:18So, he's saying he's on CDP.
04:20So, he's making every day around 1 to 3
04:23both of the lasagna fresh.
04:24Daily fresh.
04:26And the flat bread.
04:27So, he came.
04:28You open the door daily fresh.
04:29He made it.
04:30Tomatoes we picked from the hands.
04:32It's a daily fresh.
04:33You know, it's not good quality.
04:34Chef Nico.
04:35Nico, no?
04:36Tingnan mo yung ngiti niya, oh.
04:38Parang birthday niya.
04:40Hahaha.
04:42Hahaha.
04:44Yes.
04:46Yes.
04:48Amati, siyempre.
04:52When I had this lasagna,
04:55it's, it's, our lasagna got kicked out of the park.
04:58Hahaha.
05:00Did you mention it?
05:01What did you mention it?
05:03It's not.
05:04It's not.
05:05Yeah, it's super good.
05:06It's finished in the, that brick oven over there.
05:09Yeah, you need to smoke and we push the polonies.
05:13So, it's not.
05:14So, the chef itself has a flavor.
05:17It's not.
05:29A chef friend of mine told me that you guys have one of the best burgers and he makes
05:35burgers for a living.
05:36You know who?
05:38No, I think the people, they love the burger because they sell the quality because we make
05:43everyday only 180, not more than that.
05:45Yes.
05:45So the bread we make 180, the patty we make 180.
05:48Yeah.
05:48When it's sold out, it's sold out.
05:51In Vietnam we have leftover, we don't use for tomorrow, we use for empanara.
05:55So we want to keep the burger everyday fresh.
06:00So.
06:13So we want to keep the cheese.
06:19We want to keep the cheese.
06:24So the cheese, we don't keep it outside.
06:28Why?
06:29The reason the cheese can keep outside is to get dry.
06:32So we don't grate all of it.
06:34Along the way, we just grate so the creaminess will be there.
06:39One more piece.
06:40So good.
06:42So good.
06:43Oh, they've finished the...
06:45They finished the slice and finished the...
06:50...drill.
06:55180.
06:58180.
07:00180 portions, right?
07:02180 portions, right?
07:03180 portions.
07:04180 portions, right?
07:06180 portions.
07:06150.
07:08Yeah.
07:09Yes.
07:09My God.
07:10Okay.
07:12But it's still sold out.
07:14That's how good it is.
07:16Yeah.
07:16People are really willing to pay for good food.
07:20You don't feel bad after you have it.
07:24Because it's worth it.
07:29なんだolla.
07:33That's what?
07:41Okay.
07:42That's what we're doing here is so we're making some manufacturers.
07:45Oh, yeah.
07:46What this is.
07:47That's what's up to me.
07:49You're actually doing.
07:51You're taking a look at all your clothes.
07:51That's what I'm going to go.
07:52Let me know.
07:52All that, please.
07:53And...
07:54Man.
08:23sauce
08:52how are you?
09:24Saan ka nag-aaral?
09:25Along the book.
09:27Then I started here.
09:29Kinaka-local ako na dito sa Dubai.
09:31Saan ka nag-start?
09:32Nag-start ako before it was a small restaurant
09:35lang dito sa business.
09:36Then I worked in Little Bank.
09:38Ano ka napadpa dito?
09:40Because I'm my sister.
09:41Sister?
09:42Yes.
09:43Oh, my sister ka here.
09:44Hindi dito sa window.
09:45Ah, dito sa window.
09:46Oh.
09:47I can't tell you.
09:49Before I don't have any plans.
09:50So nakita niya na may habilidad ka?
09:52I think so.
09:53Kasi nag-aaral ako sa previous nga panin.
09:54Kanya ko pinaka.
09:56And afterwards a month, kina ko ganyan.
09:58Kanya ko pinaka.
10:00Galing.
10:01Well done.
10:02Where are you from?
10:04Yama.
10:04Okay.
10:05So how long have you been working here?
10:07I've been working here.
10:07Sorry guys, I'm losing.
10:08Only one month.
10:09Sorry.
10:09One month?
10:10Okay.
10:10Are you gonna stay or are they gonna kick you out?
10:13Huh?
10:15Huh?
10:16I'm enjoying here.
10:17You're enjoying?
10:17Okay.
10:18That's the most important thing.
10:20But you think you're gonna stay?
10:21Of course.
10:22Yeah?
10:23You haven't done anything wrong yet?
10:26Yeah.
10:27You sure?
10:27Yeah.
10:28Okay.
10:28Chef is happy with you?
10:30Okay.
10:31I live from my best place.
10:33Okay.
10:34That's why you're staying.
10:36Alright.
10:36Good job.
10:49And it's so simple.
10:53It's a sweet potato from Korea.
10:55Yeah.
11:07The best part of the meat is the middle part.
11:10Yeah.
11:10It's like a pillow.
11:16What color is it today?
11:18Our flap, Chef.
11:19It's near to the middle.
11:21Chef, I have a question.
11:22Chef, so how is it like to be married to a Filipina?
11:26It's a big, pretty costume.
11:29My wife is Chef.
11:31I don't have to say anything.
11:33It's one of my really big gifts from the Lord.
11:35My wife is Amin.
11:38Wow.
11:38It's from the heart.
11:39I meet a lot of colleagues, everyone, but she's from the heart.
11:44She, I don't know how can I express, but I don't have a good situation.
11:51I will do whatever she wants.
11:54Yeah.
11:54I have that much love in this.
11:56Amazing.
11:58If you see this video, I will love you a lot.
12:03Mahal kita.
12:04Mahal kita.
12:05Coffee flan.
12:06In-house pistachio gelato.
12:09This is the best pistachio ice cream ever, ever, period.
12:13Yes.
12:14No.
12:27Who made this one?
12:28Who made this one?
12:30Who made this one?
12:31Ah, you didn't see the one?
12:33Yeah.
12:33No, no.
12:34Yes?
12:35Any color of them?
12:37This is a one of our pistachios here, from Indonesia.
12:41This is not just a pistachio ice cream.
12:43It's like, I don't know, it's more than a pistachio ice cream.
12:48Yeah.
12:49No, but it's like, it's more than an ice cream.
12:51I mean, you have the nutty element, then you have the oil.
12:58I'm here.
12:59I have a question for you, wait a minute.
13:00My question is, how is it like being a Filipino, working in one of the top restaurants here in Dubai?
13:07Hmm?
13:08Oh, no.
13:09First, I have a proud shirt.
13:11Kasi, parang, expected na maka aming Pinoli sa mga kitchen.
13:17But to be recognized na, part ako ng isang Filipino, ay lang isang, bilang Filipino sa isang gastro.
13:23I don't know, it's something else.
13:25Yeah.
13:25I mean, bago pa lang kami, pero, ano mo yun?
13:29Yeah.
13:31I don't know, I mean, there's pride in what we do, chef.
13:34That's all that I can say.
13:35Yeah.
13:36Galing, no?
13:37Na yung parang, I guess, depending, ikaw klaseng tao, yung pangarap mo, ay gusto mong kalidad.
13:44Yeah.
13:44Ever since naka-chef, bata pa lang, I wanted to be a chef.
13:47Oh.
13:48But then, things happened, yunong, yunong, yunong, yunong, yung bago, yung first three years na karin nago, I got burnt
13:53out quickly.
13:55Sa kusina.
13:56Sa kitchen.
13:57Oo.
13:57Pero, humanap pa rin ako ng pakaan para mag...
14:00Balik ka.
14:01Part pa rin ng industry.
14:02So, I train as a butcher for five years.
14:05So, from that, nakita ko may opening sa naman dito na, something na speak, parang deep inside, na wood fire.
14:12Because ever since I was a child, I had to cry like this.
14:19So from a regular restaurant or a regular kitchen, and then you go to Butchic, and then you go to
14:28Talon.
14:29Yes.
14:30You go to Talon, but deep inside, that's what I really like.
14:34Wood fire cuisine, the techniques of using smoke, wood, and everything.
14:40It's easy to look at, but this is my calling.
14:45For me personally, there's a lot of fine dining.
14:51And we came to the point where you want fine dining.
14:55There's a lot of hot in Japanese restaurants.
14:58But for me, the fire, the wood, it's very good.
15:03That's right.
15:05It's very primitive.
15:07That's right.
15:08You know?
15:09But all of the cuisines are coming from fire.
15:13What I do is from fire.
15:16Grabe.
15:16Speak something to me, Chef.
15:18It's so far.
15:20It's so far.
15:21It's so far.
15:21It's so far.
15:22I don't know the background.
15:23But I feel like it.
15:25I feel like it's a good fire.
15:31It's a good fire, Chef.
15:32To meet you.
15:33Galing, galing, galing, galing, galing.
15:35And also,
15:36I just want to thank the chef personally for making Filipino food.
15:41I mean, seriously.
15:42Making Filipino food.
15:46It's something to be proud of,
15:48as a Filipino.
15:49You brought us up.
15:51The first chef, for me,
15:52that's really different.
15:56Thank you very much.
15:57Thank you very much.
15:58That's my day.
15:59Yes.