00:00Are you looking for Japan vibes while having coffee?
00:04We know a spot in Quezon City for that.
00:07The Coffee Dojo and the Mayilonga Girl star Andrea Del Rosario will join us in this Japanese coffee experience.
00:15Wow, yummy!
00:22The reason why we had Coffee Dojo is because my friends and I really love coffee.
00:27The first time that we went to Japan, we fell in love with the concepts that they have in their coffee shops.
00:33So we thought, why don't we bring it to the Philippines so that our coffee lovers here would experience
00:40what we experienced during the time that we are sipping our coffee in Japan.
00:46That's the reason why we have cherry blossom outside.
00:49They can experience sitting under a cherry blossom tree while having coffee.
00:57As you can see in the background, there's a view of a window where people are walking.
01:03That's what we wanted to project there.
01:05In totality, we wanted to elevate the coffee experience of the customers
01:10and at the same time, they can experience that they are really in Japan.
01:14Hello Food Explorers!
01:16This is Ms. Andrea Del Rosario.
01:18I am Margaret from Mayilonga Girl.
01:22You might be asking, before we shot Mayilonga Girl,
01:27we came from Japan, my family and I.
01:31That's where we found the delicious coffee and pastries.
01:40Today, I'm so happy because I found this place.
01:43It's called Coffee Dojo.
01:48See guys, they have this.
01:51Look!
01:52Mochi Donut is inspired from Japan.
01:55If we're going to compare the donuts that we have here in the Philippines to Mochi Donut,
02:01it's totally different to experience.
02:03Because Mochi Donut is chewy,
02:06and it's not like our regular donuts here in the Philippines.
02:11Wow! Thank you, Miss!
02:13Alright, what's this?
02:15This is Tokyo Banana, inspired by Tokyo Banana bread from Japan.
02:19So, it's a combination of banana milk and then espresso with taste of caramel sauce.
02:26Wow! See?
02:28She heard it, banana, coffee, caramel.
02:31Three things that I really love so much.
02:33All in one drink.
02:35Wow! That looks so good!
02:41Yummy!
02:44I can taste the banana, the caramel.
02:49I like this.
02:51Matcha Mochi.
02:53See?
02:59Guys, I like matcha.
03:02As a matter of fact, I brought a lot of matcha from Japan when we came back.
03:08So, another favorite.
03:11It's so good!
03:13There's something about the texture.
03:15I love the softness compared to other donuts.
03:19Marshmallow donut?
03:21Because it's really that soft.
03:23It's really good.
03:25So, our next drink is Fuji Latte.
03:28It's a bali latte.
03:29It's milk and espresso with Fuji cream on top.
03:33For Fuji cream, it's our own version of sea salt cream.
03:36So, it has a hint of salt and sweet.
03:39Doesn't it look like Mount Fuji?
03:42See? It's all snow.
03:45That's sea salt.
03:47I'm sure a lot of people will like this.
03:53Wow! Yummy!
03:59Guys, I wish I can share this with you.
04:02It's so good.
04:07Our next drink is Butterbeer.
04:10It's inspired by Harry Potter.
04:13It's a caramel flavor with Fuji cream on top.
04:18But it's non-alcoholic.
04:20Oh, I was gonna say.
04:21Guys, I don't drink.
04:23See? The best!
04:26Guys, I wish I can explain this.
04:29It's so good.
04:31It's like a soft drink.
04:34It's like a float.
04:35And look at the froth.
04:36How do they make that?
04:38So, this is matcha float.
04:41Matcha soda with ice cream on top.
04:44And then for the pastry, it's taiyaki.
04:47With dulce de leche filling.
04:51So, it's matcha float.
04:54Because you can taste the soft drinks and the matcha and the ice cream.
05:01Now we try this.
05:05Wow, look at that, guys.
05:11Wow.
05:19Yum.
05:20It's a bad diet.
05:22Crunchy.
05:24It's freshly cooked.
05:25And it's really, really good inside.
05:28It has that filling.
05:33It's hot inside.
05:35Which makes it really good.
05:41Hmm.
05:42This is our ramen.
05:44Pork base.
05:45Fukuoka style ramen.
05:47So, the flavor is tonkotsu ramen with soy sauce.
05:56It's like you're eating fine dining noodles in a plastic cup like this.
06:04But it tastes like fine dining food.
06:08It's good.
06:09Very good.
06:14Where's Sir Gov?
06:15We need to share this.
06:17Sir Gov, where are you?
06:21Please do watch My Ilonggo Girl.
06:23GMA 7, 9.35pm, Mondays to Thursdays.
06:29I experienced Japan again.
06:31The food.
06:33I was really surprised.
06:36Because, like I said, it's hard to replicate it.
06:41And I think Coffee Dojo is on point.
06:47Have you seen a fashion boutique restaurant?
06:50If not, Andrea will take us around the Grand House in Quezon City.
06:57A unique place where you will not only see fashion, but also taste it.
07:05Let's go.
07:11Hello.
07:12Welcome to the Grand House, Ms. Andrea.
07:15Hello, thank you.
07:17Thank you so much for having us.
07:19Super nice.
07:21Thank you so much.
07:22Your shop is beautiful.
07:23This is our fashion boutique.
07:25Yes, okay.
07:26You may have a look of our collection.
07:28Okay, yes.
07:29Show me around.
07:30Sure.
07:32Actually, the Grand House was intended to be a furniture shop.
07:36Okay.
07:37It all happened when a misordered mannequin arrived at my doorstep.
07:41So, I was surprised.
07:42Because, supposedly, it's a furniture shop, that's why it's a house.
07:46Yes.
07:47But when the box came to me, I was surprised because the mannequin came to me.
07:53And in my heart, I knew that it was designed to pursue my fashion, which is fashion and art.
07:59Of course, we also have a surprise upstairs.
08:02Wow.
08:03We don't just serve fashion, but we want our guests to also taste it.
08:16So, now we are here at the Grand House.
08:18And we will taste their…
08:20You call it?
08:21Designer dishes.
08:22Designer dishes.
08:23Yes.
08:24Right?
08:25For example, yes.
08:26Did you get inspired by a trip?
08:27A trip somewhere?
08:28Because I could see that it's European.
08:31Look at how beautiful her nose is.
08:34Right?
08:35Why?
08:36Not really.
08:37Not because of the trip.
08:38But you like Europe?
08:40Yes.
08:41That's how I feel.
08:42One of the missions of the Grand House is really to be a catalyst of awakening to our best self.
08:50Wow.
08:51I wanted to promote healing, inner healing.
08:54That's why our menu, I want everyone to welcome love, abundance, gratitude, joy, peace, and…
09:03You want to inspire.
09:04Every detail is a reminder that we should be grateful for whatever we have.
09:12That's also what you want to convey to your shop downstairs, even to the ladies, right?
09:20It's really inspiring.
09:21Thank you so much.
09:22It's funny.
09:23Our first dish for today.
09:24Yes.
09:25Ceviche pura.
09:26It has a Valentina sauce and a coconut crema on top.
09:29I really wanted to create dishes that are too beautiful to eat.
09:33Yes.
09:34To blend all the flavors all together.
09:37We need to mix all the flavors, all the colors of the sea.
09:43Yes.
09:44Yes.
09:45Ceviche, so it's like Kinilaw.
09:47Yes.
09:51It's a bit spicy.
09:53And to balance the spiciness, we have coconut crema.
09:56And our ikura has a bit of saltiness.
10:02I like kilawin because it's not so fattening.
10:05That's why I like it.
10:06And of course, Batangueña, I'm from Batangas, so we always have kilawin.
10:12This is a nice take on kilawin.
10:14Thank you so much.
10:15For your next course, our signature pasta dish, our ravioli.
10:20So this is one of our bestsellers, our divine mushroom ravioli.
10:26So we curate the pastas.
10:29So we make all the pastas one by one.
10:32Freshly made pastas made with superfoods like for example,
10:38Pesto?
10:39Purple, made with arugula pesto and mushroom espuma.
10:43Wow, I love this.
10:45So the colors of the pasta is made with superfoods like beetroot, the red color,
10:50the green one is the spinach, the purple one is the ube.
10:55We don't use food coloring for preservatives here.
10:59This is a freshly made pasta.
11:01That's so nice.
11:03Mmm.
11:11Guys.
11:15I'm losing my adjective.
11:17It's delicious.
11:19This is so delicious.
11:21Wow.
11:22So far, guys.
11:23Sorry, Bat.
11:25I can taste that it's really fresh.
11:27Yes.
11:28Can I just say?
11:29Can I just say?
11:30It touches all of your senses.
11:32Visually, your palate, and even the ambience of the place.
11:37Thank you so much.
11:38You know what I mean?
11:39It's really an experience, guys.
11:40So when you come here, you'll see what I mean.
11:44And for your main course, our Amity's Tenderloin.
11:49Wow.
11:50We know that a lot of people offer steak,
11:54but for this one, we really thought of something that's vibrant in color and unique.
12:00Can we? While we're talking.
12:02Usually, steak is preferred with mashed potato and fries, etc.
12:08But we thought of a way to make it more creative and fashionable with the color combination that we use.
12:15At the same time, it's very unique to use ube.
12:21Of course.
12:22Being a proud Filipino,
12:25you incorporated the ube puree.
12:28Wow.
12:35I actually just came from Argentina.
12:38They have different ways of cooking the steak.
12:45It's hard to cook.
12:47You know what I mean?
12:49But, yeah, it takes a certain skill to cook it right.
12:55Thank you so much.
12:57Oh, wow.
12:58This is the best part.
12:59This is my favorite.
13:01And for your final course, our Salted Egg Cheesecake.
13:05Salted Egg Cheesecake.
13:07Yes.
13:08Served with?
13:09Salted Caramel Hickory.
13:12So our caramel is a bit smoky.
13:15Yes.
13:18Wow.
13:26Oh, my.
13:28You ruined my diet, guys.
13:30It's so good.
13:33Wow.
13:34It's really good.
13:35So unlike the regular cheesecake, we made it a twist.
13:38And then, our Filipino culture is still there.
13:42We love salted eggs.
13:45You can really taste the salted egg in the cheesecake.
13:49Salted egg, yes.
13:50It's a good twist, right?
13:52But it's a balanced output.
13:53It's not easy to make.
13:54The caramel is a bit sweet.
13:56And the caramel has a slightly different smoky flavor.
13:59Right.
14:00There.
14:07My margaret comes out here.
14:11It's good.
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