00:00I'm here with Ms. Larisse, the studio manager of Post Ceremony Cafe and the cafe manager,
00:13Sir Francis.
00:14I'm curious, why is it called Post Ceremony?
00:17First of all, the owners of Post Ceremony, which is Sir Al and then Sir Mark, are wedding
00:24photographers.
00:25One day, they've decided to build a studio for their clients, mostly for engagement shoots.
00:32What they thought of was a studio at first, but then, they wanted to maximize the potential
00:38of the studio, which is, they thought of building a cafe.
00:43Tia seems excited about her visit to the cafe, because she will taste her favorite pastry
00:49in her food trip today.
00:52The Espresso Croissant.
00:53Let's slice it up in the middle.
00:58It's super good.
00:59You know, the really delicious croissant, when you taste it, it's like you're in Europe.
01:06This is it.
01:08I love it.
01:09So, let's try it with espresso.
01:12Alright.
01:13Mmm.
01:16Mmm.
01:17Mmm.
01:20I'm in Paris, guys.
01:25I feel like coffee lovers should really appreciate this, because you can really taste the coffee
01:31in this.
01:32For the rosé, I would recommend this for sweet tooth.
01:36It has a butterscotch syrup, popcorn syrup, put some milk, espresso shot, and then it
01:42has salted cream on top.
01:44It's very sweet, and you can really taste the taste of the buttered popcorn.
01:51It's good.
01:52I've never had a coffee that tastes like popcorn.
01:55For the right, it has condensed milk, milk, and then espresso shot on top, and then we
02:03put special cream on top, and then also top off with cinnamon powder.
02:10It has a nutty flavor, and a milky flavor also.
02:15Ay, ang pusita sa favorite ko, yung croissant nila.
02:19Ayun.
02:24Mmm.
02:26So, ito yung choco peanut croissant.
02:29Very balanced siya, together.
02:31Kombination siya ng chocolate, a nut as well.
02:35Ang gusto namin mangyari is, hindi mag-overpower yung flavor ng isa't-isa.
02:41Gusto namin yung balance lang.
02:43Paulit-ulit namin siyang ginawa, hanggang sa come up namin yung tamang recipe, and that's
02:49it.
02:50Galing.
02:52Super good.
02:53Parang hanap mo yung perfect partner mo.
02:56Ganun nun, balance out lahat.
02:58Galing.
02:59For the Lawn Grain naman po, ang tinaka special sa drink na to is, we use banana milk as a
03:06milk base, and then espresso shot as well, then meron on top na caramel and chocolate
03:12syrup, and then a graham on top.
03:15And dito naman ang Lawn Grain, and here we have the matcha croissant.
03:22Unahin ko ang Lawn Grain, again this is inspired by a designer, kaya Lawn Grain ang pangalan.
03:37Okay, I can taste the banana.
03:40Pag na-mix mo better with the crushed biscuits, mas narasahan mo yung balancing ng banana,
03:49yung milk, and then may texture malasahan mo.
03:53Well, syempre nasa bibig mo yung texture.
03:56Magandang balance sya pag na-mix mo very well.
03:59Cheers!
04:03Nasa Quezon City pa rin ang next stop ni beauty queen Tia Tomala, at pag dating niya sa kanyang
04:09dining destination, isang royal welcome ang natanggap niya mula sa Royal Indian Curry
04:14House.
04:18Ang Rich ay fine dining restaurant.
04:21Bukod sa masasarap na pagkain, the restaurant also hosts different shows featuring Bollywood,
04:27Indo house, and Punjabi music.
04:34Pero ang ultimate experience na babalik-balikan mo sa Rich ay ang kanilang authentic Indian
04:40food.
04:44This is curry, right?
04:45Yes.
04:46With that is cheese nana.
04:51Ooh, can you see the cheese?
04:53Can you see the cheese?
05:01Mmm.
05:04It's the best nana that I've ever had.
05:06It's making me speechless.
05:09Because it's very soft, it's really easy to eat and the flavor is just rich.
05:17Yeah.
05:18Very rich.
05:26This is chicken and chicken biryani.
05:27This is one of the best set of biryani.
05:30You can try this one.
05:32And tell me, how are you from?
05:34And this is the sauce with the, you call it raita?
05:37Bird raita.
05:40That's amazing.
05:41Because at first I thought, oh, it's just like rice, plain, and then there came the citrusy taste.
05:48This is aromatic rice.
05:49It looks rice, but there is many spices mixed in that.
05:54I could taste a bit of citrusy, and that's what you call aromatic, right?
06:01Yeah.
06:02And now with the sauce, it blends well with the rice and has a very refreshing taste.
06:06Is this yogurt?
06:07Yeah, it's yogurt.
06:08Mmm.
06:09You cannot feel heaviness.
06:11Yes.
06:12Guys, I'm so blessed to be here.
06:15It's super refreshing.
06:17It's something I've never tried before.
06:20It's very unique.
06:22This is palak paneer.
06:23It's peanuts with paneer.
06:25We call it cottage cheese.
06:27Cottage cheese is also homemade.
06:29Different from cheese and garlic naan.
06:36When you think about spinach, you think about a healthy taste, right?
06:40Yeah, yeah.
06:41This is not just a healthy taste.
06:44It tastes delicious.
06:45Delicious, yeah.
06:46Very rich and very rich in protein.
06:49Yeah.
06:50Right?
06:51Yes.
06:56So this is also a nice combination with the Indian food.
07:00We call it lassi.
07:01It's a yogurt drink, and it's good for digestion also.
07:06We call it tandoori prawns.
07:07Yogurt, then Indian spices, then it's like grilled prawns.
07:12It's grilled.
07:13Yeah, it's grilled prawns, but some Indian flavor.
07:16I love how we can just mix and match the sauces.
07:19Like, even if you try another sauce, it's perfect.
07:24Mmm, yes.
07:26This is called mutton seekh.
07:27Mutton seekh?
07:28Yeah, seekh kebab, yeah.
07:29Seekh kebab.
07:30Yeah.
07:31This is...
07:32And this is the condiments with that.
07:34This is mint sauce.
07:36Okay.
07:39And this is tamarind one, the sweet.
07:44Okay.
07:45And this is...
07:46You like it spicy?
07:47Not really.
07:48Not really?
07:49Is that okay?
07:50Yeah, a little bit.
07:51Oh, a little bit.
07:52All right.
07:55Is this...
07:56What's kebab made of?
07:57This is made of mutton boneless.
08:01We grind it with some Indian herbs.
08:04Then we cook it in...
08:05We have traditional oven from...
08:07We call it tandoor.
08:08It's from India.
08:09We import from India.
08:10Everything's from India?
08:11Yeah, everything's from India.
08:12Then we cook it in oven.
08:14So everything is, like, authentic.
08:18I love that when you make it with the mint,
08:20it has, like, a refreshing taste towards it.
08:22You can try with the chicken seekh kebab.
08:26Mmm.
08:28Mmm.
08:30I'm speechless.
08:31It's super good.
08:32Thank you so much.
08:33Because I never tried fish kebab.
08:35Yeah.
08:36So this is a first for me.
08:37It's very soft.
08:38Yeah, it's very soft.
08:46You like it?
08:47I really like it.
08:51So this is the final in India.
08:55If you go in any Indian house,
08:57after having so good food,
09:00without dessert,
09:01they will not let you go.
09:02So please, try this.
09:05This is basically,
09:06it's a sweet dish.
09:07Okay.
09:08Yeah, in India.
09:09You can compare this, like,
09:11like leecha plant,
09:12something like that.
09:13Yeah.
09:14Yeah, yeah.
09:15But it does, like,
09:16a bread texture?
09:18It's a milk.
09:19We use it milk powder.
09:21Milk po...
09:22Oh.
09:23That's why it's melting in my mouth.
09:24Yeah, yeah, yeah.
09:25There.
09:26Thank you so much, Chef Prana.
09:27Thank you for coming.
09:28Thank you for coming.
09:29Thank you so much for this experience.
09:30It's super rich.
09:32Taste and texture,
09:34and everything.
09:36Thank you, thank you, thank you.
09:37So my overall experience is,
09:39first of all,
09:40it's so luxurious.
09:42From the design,
09:43when you walk in,
09:44I really appreciate the food,
09:45the taste, the texture,
09:47the richness of flavor.
09:48Amazing, fabulous, and rich.
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