00:00The level of support has been amazing. Like I said, just any time there's anything in the kitchen, I see there's education.
00:12I will let you in on a little secret. I know I've already blown one of Abby's secrets, but she's always sitting there at spring roll.
00:18I think it's the most glamorous spring roll I've ever eaten with one hand.
00:21But I can confirm, as from 6.30 tomorrow morning, we are looking at potentially three new restaurant sites here in Merkandale.
00:34So we're really excited to be extending the group and looking at some really fun, exciting stuff to come.
00:43Maybe a beautiful Hell's Kitchen restaurant as well.
00:52Watch this space, ladies and gentlemen. Watch this space. Things are going to happen in the Philippines!
01:03But wait, there's more. Chef Martin, let's go over here to this side of the stage first.
01:07Because besides having a wonderful Q&A with you, we do have something very, very exciting.
01:12Now, oh, can I have you over here? Nobody wants to let you go. We're not letting you go just yet.
01:17But Chef, here's one thing, without a doubt. Even if you're at his coast, you can whip up something great just like that.
01:24So today, may we have your permission to change things up?
01:28Absolutely.
01:30All right. Because we did. And we're about to.
01:33So this time, instead of seeing Chef Gordon Ramsay in action, we invited some of our favorite chefs.
01:40Our favorite chefs to show you how we do it in the Philippines.
01:45So you said you have a sweet tooth, too.
01:47So one of your signature desserts, I don't know if I say dessert, Bickerbocker Glory?
01:52Oh, yes.
01:54It's a tough dessert. Bickerbocker Glory actually bears a very close resemblance to our very iconic dessert that we call Halo-Halo.
02:04Ah, yes. Halo-Halo.
02:06And it means literally mix. Mix, mix.
02:09Mix, mix. Halo-Halo. Halo-Halo. Yes.
02:15Halo-Halo.
02:45Halo-Halo.
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