00:00We're going to do it again.
00:01It's a good food.
00:04Wow!
00:05Man-yaman!
00:06Man-yaman!
00:08It's a world-class,
00:10so we have a lot of food.
00:13It's a Michelin Guide.
00:15It's 2027.
00:17What's it?
00:18What's it?
00:20What's the Michelin Guide?
00:23It's a very prestigious guide
00:25sa mga pinakamasasarap na kainan
00:28sa buong mundo.
00:30And finally, pasok lang ang Pilipinas
00:31since last year.
00:33At ito na si Chef J.R.
00:37Papatingin mo ba sa amin yan, Chef?
00:39Mayapaabak?
00:43Mayapaabak.
00:44Mayapaabak.
00:45Mayapaabak sa inyo dyan.
00:47Sasabihin ko sana mga antanak,
00:49so mukhang ongoing na yung kain nyo dyan.
00:51Pero Sir Egan,
00:52titikman nyo ay natikman nyo na luto
00:54ni Chef Cherry dyan.
00:55Yung siguro yung ihingi natin sa kanya soon.
00:58Ipagluto niya kayo ulit dyan sa studio.
01:00Pero...
01:01Thank you!
01:01Ano na ako sa inyo, guys.
01:02Dahil nandito nga tayo sa kanyang restaurant
01:04dito nga po sa Pampanga
01:06para i-celebrate
01:07ang kanilang mainit-init pang
01:10pagkaka-recognized.
01:12Kagaya ng sinabi ni Ma'am Lynn,
01:13doon nga sa isang very prestigious
01:15na body
01:17kung saan nagbibigay sila ng recognition
01:19doon sa mga restaurants na
01:21bukod sa masarap,
01:22e talaga namang top-notch
01:24at world-class
01:25ang quality.
01:26Eto nga po
01:27yung kanilang Bib Gourmand
01:29recognition na
01:31taray, di ba?
01:32And finally,
01:33nakarating na rin siya sa Pampanga
01:34and of course
01:35it is our honor and privilege
01:36para i-explain sa atin yung dish
01:38na isinaserve nila dito
01:40na world-class.
01:42Tawagin na natin
01:43yung ating kaibigan
01:44si Chef Cherry.
01:45Chef!
01:47Finally,
01:48ulit ang pagbabalik mo
01:49sa unang hirit kitchen, di ba?
01:52Mayapayabak po.
01:53Mayapayabak.
01:54Mayapayabak, ma'am.
01:55Chef,
01:56ano po ba yung i-prepare
01:57nating dish
01:58for our food explorers
01:59this morning?
02:00Ang i-prepare
02:02natin ngayon
02:02yung tinatawag nating
02:03nasing marangli.
02:05Nasing marangli.
02:06Yes.
02:06Nasing marangli.
02:08Kung i-describe ko siya
02:09para maintindihan,
02:11it's like pakbet rice.
02:12Pakbet rice.
02:13With lechon kawale on top.
02:15Pero, saktong-sakto pa rin dun sa theme
02:17kasi nung restaurant nyo, Chef.
02:18Which is,
02:19kung naman talagang pinupush
02:21ever since
02:22ang kapangpangan cuisine
02:23na,
02:24lalong-lalo na yung reflection nito
02:26sa local natin na
02:28hain
02:28sa bukit.
02:29Hain sa bukit.
02:30That's why you'll see
02:31dito po sa ating
02:32nasing marangli,
02:34ang ginagamit natin
02:35mga vegetables
02:36ay yung mga vegetables
02:37na nanakikita
02:38dito sa lowland.
02:39So, dito sa Pampanga,
02:42ito yung mga harvest
02:43dito sa community lang.
02:45Kaya talaga namang
02:46it resonates
02:47doon sa everyday
02:49na kinakain ng mga
02:50taga dito
02:51sa guagua.
02:52Yes, oo.
02:52Kaya diba,
02:53what dictates yung food
02:55sa isang lugar,
02:55kung ano yung available
02:56sa kanya.
02:57Yun, yun yung pinaka-importante.
03:00Sustainability.
03:01Sustainability,
03:02of course.
03:03Okay, so I'll start na.
03:05Ayan.
03:07Any special
03:08technique dito, Chef,
03:10na kailangan malaman
03:11ng mga cool explorers natin
03:13pag gagayahin nila
03:14yung recipe nga.
03:15Ah, okay.
03:16Ano lang, madali lang po ito.
03:17Ah,
03:19ang Pampanga
03:20kasi mahilig talaga tayo
03:21sa gisa.
03:22So, we always start
03:22with bawang sibuyas.
03:24Apo.
03:25Bawang sibuyas
03:26na pagigisa.
03:28And at saka,
03:29Kapampangan cuisine
03:30is really known
03:31for robust flavors.
03:34Richness in flavor.
03:35Richness, tama.
03:36Opo.
03:36Dito po sa amin kasi,
03:38pag matabang yung pagkain,
03:39nasabihin lang,
03:40hindi masarap.
03:40Yes.
03:41Kaya, dapat malasa talaga siya.
03:43Kaya, mataas talaga yung standard
03:44ng pagkain kapampangan eh.
03:46Oo.
03:46Kung sinigang,
03:48dapat maasim talaga.
03:50Yes.
03:50Kung adobo,
03:51titigman mo talaga yung alat
03:53at saka yung asim
03:54na magkabalance eh.
03:56Apo.
03:56Which I think is a good reflection
03:58din talaga ng
03:59the way from the north
04:00in general.
04:01Like, kahit sa Ilocano,
04:03ganun talaga, Chef,
04:04na parang pag maasim,
04:05dapat maasim.
04:09Maasim.
04:10Ano yan?
04:10Nilaga.
04:11Yung talaga mapapangiwi ka
04:13dapat talaga sa asim eh.
04:15Ganun.
04:15Talagang dapat reach yung flavors nyo.
04:17Yes.
04:17So then,
04:18I'll put bagoong.
04:20Okay.
04:21Pero Chef, dun sa...
04:24I'm not sure kasi
04:25how the process goes eh.
04:27Nung pumunta dito
04:28para mag-review
04:29si Michelin,
04:30may may specific dish ba silang
04:32in-indicate
04:33or hin-highlight?
04:35Actually,
04:36kami wala kaming idea.
04:38Apo.
04:38Pero when we opened the link,
04:40the guide itself
04:41for 2027,
04:43they just mentioned that
04:45they appreciate the
04:46the menu,
04:48the spread of menu.
04:49Oh, 70 dishes eh.
04:51Yes.
04:5170 dishes.
04:5270 dishes.
04:53And they specifically said that
04:55the burro is excellent.
04:58Of course.
04:58And the letche flan.
05:00Oh wow.
05:01Yes.
05:01Because our letche flan
05:02is made with carabaos milk
05:04and,
05:04ah, ano,
05:06ah, duck eggs
05:07with diyak.
05:07Ah, kaya talagang malalim yung
05:09pagka-crema nito.
05:12Yes, yes, yes.
05:12Yung pagka-eggy na flavor nga is
05:15talagang excelente.
05:17Excellent.
05:18O, o, o, o.
05:19Nice.
05:20So yun, typical pakbet nga yung
05:21yung pa natin.
05:22Yes, typical pakbet.
05:23And then, ah,
05:24we'll just,
05:24pag luto na,
05:25we'll just separate something
05:26for the toppings.
05:27Apo.
05:28Okay, pag luto na yung gulay,
05:30we'll just add the rice.
05:31Okay.
05:32Yan.
05:33Tapos chef, ah,
05:35especially nandito na,
05:36dumating na yung
05:37bas-bas ng Michelin.
05:39Any pressure
05:41for you guys na what?
05:43Actually, yun nga,
05:44ngayon ko lang naiintindihan
05:46yung sinasabi nilang pressure
05:47pag meron ng Michelin.
05:48Apo.
05:49Because people na pumupunta dito,
05:51yung mga nakapanood at nakaalam,
05:54ang taas po talaga ng expectations.
05:56And syempre kami naman
05:58because we really want to
05:59keep the quality of food.
06:02Apo.
06:02At saka yung service,
06:04talagang nag-exert kami talaga
06:05ng extra extra effort.
06:06So, from a business owner
06:10standpoint naman chef,
06:11how do you keep that standard
06:12na ganong level pa rin?
06:17Any specific advice
06:18that you can share with us?
06:20Well, planning is very important.
06:22Yeah, importante.
06:23Planning, anticipating.
06:24When we got the invitation,
06:2520 days before the actual awarding,
06:28Apo.
06:29Talagang nag-ano na kami,
06:31nag-prepare na,
06:32nag-add na ng stocks,
06:34training of people.
06:35Raising yourself doon sa...
06:36Yes, oo.
06:37Lahat po, ganon.
06:39Yan.
06:40So, this is our Nasing Marangli.
06:42Nasing Marangli.
06:43Pero chef, hindi lang naman ito
06:44yung, syempre,
06:45yung proud nating sinaserve ito, di ba?
06:48Yes, oo.
06:48Chef, can you walk us through
06:49dun sa mga delicacies
06:51and specialties pa?
06:52Yes.
06:53When you're in Pampanga,
06:54hindi lang naman puro exotic, no?
06:57Oo.
06:58But we have,
06:58we call them now delicacies
07:00because everyday kinakain yan eh.
07:02Yung exotic term kasi is
07:04for those na hindi lang kumakain.
07:06Yes.
07:06But for us,
07:08it's a normal source of protein.
07:11We have the Camaru.
07:12Camaru.
07:13Of course.
07:14Of course.
07:15Tapos yung ating Betute.
07:16Yung Stuffed Frog.
07:18Yan.
07:18Favorite ko yan sa...
07:19Pindang Damulag.
07:21Pindang Damulag.
07:22That's carabiff.
07:24We call it carabiff.
07:25Carabao's beef.
07:26Apo.
07:26So, Pindang Damulag.
07:28This is sour po ha.
07:29Maasim siya.
07:30Hindi siya yung matamis.
07:31Pero mukha siyang tusino siya pa.
07:32Yes.
07:32The same color.
07:34The same look.
07:34At sweat.
07:35But when you try it,
07:36iba ang lasa.
07:37It's maasim.
07:38Acquired taste din po yan.
07:40Well...
07:40Tekman nyo po.
07:41It's something na really exciting
07:44kasi number one,
07:46it reflects talaga na yung taong probinsya,
07:50ika nga, tayong mga promdi,
07:52normal sa atin yung carabiff.
07:54Yes.
07:54Normal siya na...
07:55O tsaka maganda siya eh.
07:57Paano siya nagsimula eh?
07:58Yung mga tumatandang kalabaw,
08:00instead of papabayaan na lang mamatay.
08:02Yes.
08:02So, they put into use.
08:04Talaga very resourceful and creative.
08:06Oo.
08:06Ang sarap yung haabol niya ng asim sa dulo.
08:09Yung asim.
08:09And also, we're known for our Tabanan Talangka.
08:13Okay?
08:13That's Pindang Damulag.
08:14This is Pindang Damulag.
08:16And then, this is Tabanan Talangka.
08:18Syempre, alam yan.
08:18Syempre, alam natin yan.
08:20Yung nakamalaking supplier ng Tabanan Talangka sa buong Pilipinas,
08:23ang Pampanga.
08:24Ang Pampanga.
08:24Yes.
08:25And here naman, we're known for our hito.
08:28Yung tinikman mo kanina, Chef, no?
08:30Apo.
08:30But this time, ginawa lang natin ready to ano na,
08:33na hindi na maghihimay.
08:35True.
08:35We filleted the hito,
08:36pero it's the same.
08:37Hito, mustasa, and buro.
08:40And yung ating best seller soup,
08:41which is suwam na mais.
08:43Suwam na mais.
08:44Yes.
08:44And again, i-highlight lang natin, Chef,
08:47na all of your ingredients are sourced locally.
08:50Locally.
08:51Yes, locally.
08:52So, more than the recognition din po kasi,
08:54syempre, nung flavors na sinu-serve ninyo.
08:57Syempre, kasama dyan dun sa kasikatan na yan,
09:02yung mga suppliers ninyo, di ba?
09:03Yes, yes.
09:06The recognition is just for the restaurant,
09:08but it's for the whole community.
09:10And for the whole Pampanga.
09:11And whole Pampanga.
09:13Diba?
09:13Oo, whole of Pampanga.
09:15So, they will have more reasons to come and visit us here in Pampanga
09:21and discover a lot more, a lot of restaurants pa po.
09:25Napakadami pa pong restaurants dito sa Pampanga,
09:27mga karinderia,
09:28lahat na mga nagluluto.
09:30Yes.
09:30I mean...
09:30Please, oo, visit us and enjoy the food.
09:34Hindi, tsaka siya,
09:35ang kon kasi is,
09:37magandang representation ang apag na,
09:40kumbaga parang tumatay yung,
09:44nagpapakilala ng pagkain kapangpangan.
09:46Kasi syempre, marami tayong ideas,
09:48pero, eto nga,
09:50masarap,
09:51locally sourced,
09:53affordable,
09:54and most importantly,
09:56world class.
09:58Diba?
09:59Salamat po.
09:59Chef, congratulations.
10:01We are so proud.
10:02And of course,
10:03na nadagdag pa ang kapangpangan
10:04sa mga regional na na-recognize
10:06ng Michelin.
10:08And of course, eto po mga kapuso,
10:09experience it for yourselves.
10:12Solid.
10:12Solid na solid.
10:13At ako naman, Chef,
10:14lalantakan ko na to,
10:16mga food explorers,
10:17samahan niyo syempre ako
10:18sa mga world class food destinations
10:20na pupuntahan natin,
10:22kagaya ni Chef Cherry.
10:23Kaya laging tumutok
10:24sa inyong pambansang morning show
10:26kung saan laging una ka,
10:29unang hirit.
10:31Salamat po.
10:34Araw-araw tumutok
10:35sa inyong pambansang morning show
10:36kung saan laging una ka,
10:38unang hirit.
10:39At para laging updated,
10:40like and subscribe na
10:42sa GMA Public Affairs YouTube channel.
