Cooking Filipino food in Texas w/ some of the best Fil-American chefs in the US.
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This is our apartment. This is where we're going to stay for the next few days here in Houston.
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This is where we're going to spend the night.
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This is our room.
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This is where we're going to stay for the next few days here in Houston.
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This is where we're going to stay for the next few days here in Houston.
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You got me there.
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Nice living room. High ceiling.
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It's called the Post.
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Because it used to be a post office.
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Yes, exactly. It used to be a post office.
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Babe, super gusto ang industrial finishes. I love it.
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Dyan kita ilagay.
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It looks like a money box.
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He just came from Mexico.
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Yeah, he did a dinner in Mexico.
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Like, just collaborating with some pretty awesome chefs out there.
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Like, discover new things.
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Like, Manila classics.
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No, no. That's me.
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From the bottom of my heart.
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I'm kind of one car right now.
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All-star cast to.
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Itong brigade na to.
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Ito, James Weird Awardee.
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Iyan ang aming playing coach.
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Isa sa mga pinaka
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grabe na chef dito sa America.
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Filipino. Philamerican.
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Iwan Top Chef. And then James Weird Awardee.
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Respected and reputable.
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Before we do prep, we're gonna go
03:48.0
have some munchies first.
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Si Katrina, chef. Yan.
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Pero nakalimutan ko pangalan niya.
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chef talk, chef talk.
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Comparing notes. You know, life experience.
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Oh, you understood.
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He's the expert in the humble bragging part.
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So, we have a team of chefs
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that's gonna help us prep.
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Nice to see, Gabe.
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Hey, how's it going?
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Hey, Tom. Sorry, I got kidnapped.
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That's Cory over there
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wearing black shirt.
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And then Tom. And then Gabe.
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Alright, we're gonna prep.
05:22.0
Are we putting knives out?
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What do you want?
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Yeah, I roll with it.
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I have a knife addiction.
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This is the man's knife.
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That's Verdane's knife.
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He's up there in the Philippines?
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The lady that took care of him.
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Gave it to me in New York.
06:00.0
That's pretty cool.
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She lives in New York now.
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Meron tayong tulong dito.
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Si Anthony helping us out.
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Tita Tess helping us out.
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Tita Nancy over here.
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Scaler that my friend
06:26.0
It's a different shape.
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So I'm testing it out for him.
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It's not bad because you notice that the scales aren't flying
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all over the place?
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So that's pretty handy. That's the only reason why I'm doing this
06:40.0
on a countertop versus a sink.
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Because I want to test it out.
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You're saying that
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the scales shouldn't fly.
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You get big chunks and it sort of
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saves the miwai from basically
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any kind of flesh that's broken
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and we call it miwai in a sushi bar.
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it kind of saves you from that.
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So you don't have to manhandle the fish
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while you're scaling it.
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It's gotta be a large, man.
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Wow, I'm a large now?
07:14.0
Royal para sa ating
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There, Cory is doing our inasal.
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from the vending machine.
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I might run out of royals
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for the people here.
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Ginger, onions, lemongrass.
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Red onions, white onions.
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And we'll confit it for about 2 hours.
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Till it's nice and soft.
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So, this is the first.
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This is the first time I've ever seen
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star chef helping us cook Filipino food.
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pang isang barangay.
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Norwegian mackerel.
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onions, bay leaf,
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So we put some compressed
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I believe some compressed
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cherry wood in there.
09:00.0
So we don't want to open it, right?
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And then you just
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lid it and put it in the pan.
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You see how it's smoking now?
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And how long will you smoke it?
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I feel like, for me, it's always when it tastes right.
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So we'll have to taste it in a few other places.
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You can get it from Japan.
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I'm sure a lot of the Japanese places do that.
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And you just cover it like so.
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adobong kusit na mayonnaise.
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May I take the James Beard award
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and Michelin star chef to make mayonnaise?
09:40.0
That's the colonizers.
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This is going into
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Wala na masyadong tao.
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Patapos na, hindi pa tayo patapos.
10:02.0
ready for tomorrow.
10:06.0
Ito yung palabok stock natin.
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Ito yung kare-kare.
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This is the meat for the palabok stock which we will incorporate there.
10:16.0
Favorito kong shirts ganyan.
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Hindi chef clothes.
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He likes the chef shirts.
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So tapos na kami sa kusina.
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Dito na kami ngayon
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sa isang wine bar.
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And there's my sister Ann
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It's her birthday today.
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Pumunta siya for the pop-up.
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She came from Orange County.
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And then kakalipad lang nila.
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And that's Annable.
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Day 1 of our event.
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So yesterday we prepped
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Started the day at 9.
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Quick chat, quick meal with the boys
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bago pumasok sa kusina.
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And then, yun, dire-direcho.
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We finished around
11:30.0
And then, pero we're at
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Yung iba nag-start ng
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yung kaibigan namin.
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Namin yan sa Siargao.
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Si Gabe, taga Rito.
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Nag-start yan ng alas 7.00.
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Kasi bumili pa na mga ingredients.
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Si Gabe talaga yung
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siya yung parang playing coach namin.
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alam mo yun, kumbaga,
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players lahat. Tapos kailangan
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may mag-organize, may mag-
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mise en place, ng prep list,
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So I guess sa kusina,
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balance yung grupo.
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brain yun. Creative
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and organized. Si Tom,
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sila sa inyo mamaya,
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kung sino-sino yung mga.
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super right brain yan.
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Si Gabe, left brain.
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Ako, super right brain.
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Oh my God. Kaya kailangan ko si
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Camille to balance me out and to organize
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katrabaho natin ngayon
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ay mga magaling talaga.
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They are good in what they do.
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Pag kumayod sila, kayod talaga pero
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Hindi sila nagluluto para sa ego nila.
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Nagluluto sila para sa
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Parang perfection.
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At ngayon, ito Filipino pop-up
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Ina-apply nila yung lahat nilang
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iba nilang natrabahoan
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sa pagkain natin.
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Ang lupit. Ang galing.
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I have a lot of respect
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Saya. Ang saya nilang kasama.
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Yung nga sabi ni Paul sa Kochit
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yesterday. Sabi niya
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you gotta cook for all the right reasons.
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You can't cook for your ego.
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We were talking about
13:58.0
our particular chef.
14:00.0
Huwag na tayo magbigay ng panganan.
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At saka hindi maganda yan. Pero in general
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lang. Objective speaking lang.
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Sabi niya, hindi ko naman siya kilala
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Pero basing lang sa mga
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medyo walang soul yung
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pagkain niya. Parang yung ego yung
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nagluluto. So I guess yung point ko lang guys
14:22.0
ano talaga yung intention mo eh.
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pag maganda yung intention mo, susunod lahat.
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In a way. Diba? Kasi
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ginagawa mo lang siya eh.
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nurse ka or doctor ka.
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Kung yung intention mo
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talaga ay mag-alaga ng pasyente,
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susunod na lang yung pera.
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Diba? Kasi babalik yung
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pasyente sa iyo at saka i-recommend ka pa
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inaalaga mo talaga sila. Hindi yung parang
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kunin mo lang yung pera. Pagkunin mo lang yung
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pera, walang repeat eh.
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Walang round two.
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So anyway, okay. Tama na. Tama na tong TED
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talk na to. Magluto tayo.
15:06.0
So this is the tripe that's been
15:08.0
confit for how many hours?
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And then papalutungin natin to.
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Later you're gonna have it with
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the whole shebang. Noodles,
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Look at this guy.
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I'm saying it tastes
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Normally you would try to know
15:58.0
pull apart a dish.
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I have no idea what's in it.
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So it's shrimp paste.
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I can taste that. Horchata,
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papaya juice. Oh horchata, there's horchata in it?
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A little bit. Papaya juice,
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coriander, onions. Papaya juice.
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The only thing we use
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in Norway on that is onions.
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Tom is thickening
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the kare-kare sauce using a tortilla.
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For the kare-kare tacos.
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I'm gonna put these in a hot holder
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So what? What's that?
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We got a special treat for our kare-kare
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from our boys at Blood Brothers.
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Probably one of the best briskets in Texas.
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Robert Terry Wong, Queen of Tom.
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Oh, you messed up.
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You didn't mention queen.
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I'm getting goosebumps.
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Thank you for flying.
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So this is one of the best briskets here.
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In New York Times.
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Depending on all the publications.
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one side's always gonna be lean
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and one side's gonna be fattier.
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This side's always gonna be a lot leaner.
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When you go over here, it's gonna be a little bit fattier.
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But you have to shift the way you cut it.
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Because you see the grain's a little bit different.
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And barbecue's all about how it's cut.
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Especially Texas-style.
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Especially Texas barbecue, right?
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Texas barbecue, there's only three ingredients.
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Salt, pepper, and brisket.
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And it's about technique, that's it.
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You're gonna be mincing it, right?
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Yeah, we'll use this one.
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literally, you'll trim the fat off, right?
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But for me, that's like a more moist cut.
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You see how the grains are a little bit different
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from the fatty end?
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Yeah, a little bit different.
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My favorite parts are the ends, right?
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I love the burnt ends.
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It's my favorite.
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I'm not a barbecue cutter.
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You know, at a barbecue restaurant,
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that's like the live station.
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So the most experienced guy cuts the barbecue.
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It's like a sushi bar.
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The most experienced guy cuts the fish.
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You can't sell the vehicle like that.
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Oh my God, this is so cool.
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oxtail, kare-kare.
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And then Tom will mix in the
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How's the meat, man?
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That's fire, dude.
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We're good. I'm good to go.
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You're good to go?
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Yeah, I'm good to go.
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We don't have salad.
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We don't have salad.
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There's two types of chicken.
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We have the inasal and we have the pianggang.
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There's more marinade at the back.
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There's more marinade at the back.
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What's your name?
22:00.0
Finally, the fish is ready.
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What's your name, sir?
22:06.0
Enjoy your kare-kare taco.
22:14.0
Tom's lechon is running out.
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He's making a new one.
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Paul's making kare-kinilaw.
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And then Bam is just photobombing.
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It's actually not bad.
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We just gotta organize the front.
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Camille's working the pass.
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She's very stressed. Look at her.
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Oh, that's Gabe still smiling.
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And then that's my sister Anne
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that flew in from Orange County.
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It's her birthday yesterday.
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But if it's in the Philippines, it's your birthday, right?
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It's already over.
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The 3 hours and a half trip was worth it.
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The 3 hours and a half trip was worth it.
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Thank you, thank you.
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What do you like?
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That's the new hot sauce.
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You want me to take a picture with him?
23:12.0
What can I get you?
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Heard it's really good here.
23:16.0
Oh my God, you have no idea.
23:20.0
I think we wanna try the
23:24.0
And the palabok, right?
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throw in a lechon.
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You just got the last one.
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We're waiting on one.
23:40.0
Very nice to meet you all.
23:42.0
Nice to meet you as well.
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What's your name?
23:48.0
A little lunch break right now.
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with crispy tripe.
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And then the lechon kawali.
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You should have it with this.
24:04.0
The liver sauce is good, right?
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The rice is good.
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I mean, it goes well with the mix.
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It's fresh and oily.
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I guess it's always like that.
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I've been trying this earlier
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but I haven't tried it as a whole.
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Inspiration from our recent
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bagoong hot sauce.
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Maybe not too much.
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It's always good.
25:30.0
So we just took a
25:34.0
Lunch service was good.
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It was a bit messy.
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Of course, that's how it is.
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So we're gonna have a brief
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briefing time and
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we're gonna standardize everything.
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We're gonna organize everything.
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For tonight's dinner service,
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it's gonna be better.
25:58.0
Chef Paul is very anal.
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Oh, you can hear that?
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I'm pretty chill but
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I like a tight kitchen.
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You know what I mean?
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And look at that setup.
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Now this is a setup.
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This is how a chef sets up.
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Everything is organized.
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Hey, our kitchen in Kuya Sarsa
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should be like this.
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Alright, game on. Let's go.
26:42.0
The plating is nice.
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The plating is nice.
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Look at our cooks.
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I can take on any chef from New York.
26:54.0
Yes, you already took on
26:56.0
a chef from New York.
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Hey, we love New York.
27:02.0
Hey, look. We made it.
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We're at ABS-CBN.
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and Chef Tom Cunay.
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The best Filipino chefs ever.
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There. That's okay.
27:20.0
I have a new job.
27:22.0
I'm the camera man
27:28.0
You can order a new one.
27:30.0
Eat it now and then order a new one.
27:50.0
What did you guys get?
27:52.0
What did you guys get?
28:00.0
It looks like they tap dance on these wings.
28:02.0
I'm pretty sure Paul
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put his toenails in them.
28:20.0
We don't have anything to eat.
28:22.0
Everyone's tired.
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Everyone's really tired.
28:28.0
Gabe, the other chef,
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he's been sleeping for 3 hours.
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He went home at 1.
28:36.0
And then he's already here
28:44.0
She's also tired.
28:52.0
These are our rest bucks.
28:54.0
That's why we got through this.
29:08.0
of continuous work.
29:10.0
That's what it looks like.
29:20.0
I think it's good
29:22.0
because he's really looking at
29:24.0
what he's eating.
29:26.0
What is he eating?
29:38.0
There's still tomorrow.
29:44.0
I was hoping for a serious meeting.
29:46.0
And here they are.
30:00.0
Kare-kare, $52.00.
30:02.0
Crawfish, Palabok, $40.00.
30:10.0
You sound so sexy, man.
30:16.0
So our day's finally over.
30:18.0
Tomorrow's another day.
30:22.0
Houston Skateboard
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Now I have a longboard to bring home to the Philippines.
30:34.0
Okay, let me see you ride it.
30:50.0
I'll see you later.
31:00.0
Thank you so much
31:02.0
Houston Skateboard once again
31:06.0
It's like a 3-minute skate ride
31:08.0
from our apartment
31:10.0
to here at the post.
31:20.0
The cooks here did a great job.
31:40.0
I don't know what to say.
31:42.0
You guys are strong.
31:44.0
Filipino firepower.
31:48.0
When we all help each other,
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He's from Toronto.
31:58.0
He flew here to help
32:00.0
and his luggage was left behind.
32:02.0
Inside his luggage
32:08.0
He was going to make a delicious buko pie
32:10.0
but he'll still try it.
32:12.0
So he didn't bring
32:14.0
even a brief and socks.
32:26.0
He doesn't work here.
32:32.0
what we're making.
32:34.0
As a Philamerican chef,
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I think he wants to
32:40.0
get to know our food again.
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he's also a volunteer.
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He just wants to help.
32:48.0
He organized everything.
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He organized everything.
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those two are amazing.
32:58.0
Do you know who Paul and Tom are?
33:00.0
It's like Kobe and Lebron
33:02.0
are in the same kitchen.
33:08.0
when you have people like this,
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all of us who collaborated,
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when we're a unit,
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when we're a group,
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we can achieve a lot.
33:30.0
Let's not have a grab mentality.
33:34.0
When someone is lifting,
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we'll pull them down.
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or to our workers,
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at the same time.
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Am I right? We push up.
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That's what we should do.
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That's what we should do.
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Because if we do that,
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I'll say it again,
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we can achieve a lot.
34:08.0
And once and for all,
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we can put our food
34:16.0
we're the next big thing.
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That's where we come from.
34:22.0
Our perspective is wrong.
34:24.0
We'll help each other
34:26.0
and then maybe in a few years,
34:30.0
But it will take time
34:32.0
and it will take a lot of hard work
34:38.0
I haven't had coffee yet.
34:54.0
You're going to get your litch on?
34:56.0
I'm going to expo today.
34:58.0
I'm going to push you guys
35:02.0
everything is less than 10 minutes.
35:04.0
It should be a max
35:08.0
So we're going to push you today
35:10.0
to make sure we're better organized.
35:14.0
no one can leave the station.
35:16.0
You have to stay in one place.
35:18.0
I want you to be in front of me
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so you can do all the talking.
35:22.0
I want to talk to anyone.
35:24.0
You do all the talking.
35:28.0
Your litch on will be ready tonight?
35:34.0
As soon as I get this ready,
35:36.0
we're going to start selling it.
35:38.0
Gabe, do I need to
35:40.0
restock on anything?
35:42.0
We need to get more of the chicken
36:10.0
Lemongrass, onions,
36:16.0
We're going to have everyone
36:18.0
stay in the station.
36:20.0
And then JP is going to be
36:22.0
my backup. He's going to talk to all the guests.
36:24.0
Annabelle and Camilo
36:26.0
are going to work at the restaurant.
36:28.0
I'll talk to them.
36:30.0
Today's not about us.
36:32.0
It's about JP and the guests.
36:34.0
We need to make sure this food comes out perfect.
36:38.0
so this is nice for you.
36:56.0
home-schooled Chilean
37:20.0
that we shredded.
37:24.0
dried shrimp, salted fish,
37:30.0
So the oil is from
37:36.0
the fish, garlic, and onions.
37:38.0
But it's flavored
37:40.0
oil. That's why it's so tasty.
37:42.0
Even though there's not a lot of
37:44.0
salt. And a lot of laurel.
37:48.0
Jerson, is the chicken
37:50.0
incel ready? Almost ready, chef.
37:54.0
5 or 6 more minutes, chef.
37:56.0
Because a lot of people are waiting.
38:00.0
You're from where?
38:04.0
Where in Bacolod?
38:16.0
Do you want an extra
38:22.0
But if you want inasal, there's
38:24.0
arat na subong. Actually, I'll eat subong.
38:28.0
It's almost ready. I'll bring it to you
38:30.0
in like 5 minutes, chef.
38:34.0
what we got here is our
38:36.0
kare-kare taco. Basically, it's like a
38:38.0
peanut based sauce.
38:40.0
And then we topped it with crispy
38:46.0
and pork skill. And this is
38:50.0
hot sauce. Oh yeah, I want
39:06.0
It's interesting, huh?
39:12.0
Let me put this here.
39:18.0
Oh wow, I'm a large now.
39:24.0
Get a picture of us.
39:28.0
Okay, that starts
39:30.0
the shirt. I'll hold it.
39:32.0
It smells like an asparagus.
39:36.0
Earlier, it was a bit messy.
39:38.0
And then, it got burnt.
39:40.0
And the sauce got burnt.
39:42.0
And then, he repeated it
39:44.0
on the fly. He did it again.
39:46.0
So, recover, recover.
39:48.0
That's how it is in the kitchen.
39:50.0
There are always mishaps.
39:52.0
But recovery is important.
39:56.0
they're good cooks because
39:58.0
they recover right away.
40:00.0
No stress, no regrets.
40:02.0
That's important.
40:04.0
There should be no regrets.
40:08.0
We'll talk later.
40:10.0
Let's finish our work first.
40:12.0
Okay, I'll shut up.
40:16.0
But you've had Filipino food
40:20.0
Two other times at Soy Panoy.
40:22.0
The chicharon is important.
40:26.0
See? Mistakes are good.
40:31.0
Get some noodles, Cory.
40:57.0
So you made this.
41:01.0
this is the tapa one and this is the traditional one.
41:05.0
Honestly, this is the one everybody loves.
41:07.0
This one is the new thing that I'm trying
41:11.0
Chef Paul made this.
41:15.0
And now, he's making some eggs.
41:24.0
I'll do it again.
41:52.0
This staff meal is so good.
41:57.0
He said it's a catfish.
42:05.0
Look at the super fatty mackerel.
42:11.0
Wait. Let's squeeze out the eggs.
42:25.0
The eggs are fun, right?
42:31.0
I'll have some steak for you guys.
42:39.0
We're doing a steak pop-up tonight.
42:41.0
Just for you guys.
42:53.0
You can't miss this.
43:01.0
Paying tribute to
43:05.0
No, this is called
43:17.0
Can I get more sauce, please?
43:19.0
Adobo Pusit sauce.
43:37.0
And then, let's put some salad.
43:39.0
So that they'll know
43:41.0
that we Filipinos don't eat vegetables.
43:49.0
Can I get some cilantro?
43:53.0
But here in America,
44:17.0
This is Dre holding the camera.
44:19.0
Because my wife isn't here.
44:21.0
Dre was in the middle of making
44:27.0
And she was telling me
44:29.0
that she lost her luggage.
44:35.0
She lost her luggage.
44:37.0
But she's still smiling.
44:39.0
Because she's happy.
44:47.0
It's been 4 days already.
44:57.0
So Konyo is the thing called
45:07.0
even a little Tagalog, they don't know.
45:09.0
They only know Kanta.
45:11.0
They only know Kanta.
45:13.0
And then, oh, okay, okay.
45:23.0
Here's your fork.
45:25.0
Here's your fork.
45:31.0
Tweezers are out.
45:37.0
It's around 5 o'clock.
45:41.0
We're ready for dinner service.
45:47.0
We're making a Bilaw spread.
45:53.0
a custard for the Buko from scratch.
45:55.0
Because her luggage didn't arrive.
46:01.0
People from the Philippine Embassy, welcome.
46:07.0
Welcome to Houston.
46:09.0
It's good to be here.
46:11.0
You're not hungry, right?
46:17.0
the food is not good, right?
46:23.0
there's no warning that something will happen.
46:25.0
But there's one here.
46:41.0
Everyone's tired.
46:45.0
Tom's not smiling yet
46:47.0
because he's on laser focus mode.
46:51.0
Ann is still sleeping.
46:55.0
Dre is making his pie.
47:03.0
I'm tired already.
47:05.0
Tom already ordered a beer.
47:07.0
Gabe already ate.
47:09.0
He's really hungry.
47:51.0
I'm asking where I'm going
47:53.0
and where I'm going to eat.
47:57.0
It smells so good.
48:03.0
This is a tribute
48:09.0
His mom used to make buko pie, right?
48:11.0
And then the mom passed
48:13.0
just before COVID.
48:17.0
So he made buko pie
48:19.0
during the pandemic.
48:31.0
You can't eat it right away.
