00:00Ben and Lily, they are our parents.
00:05Sila yung nagsimula ng business since 1967.
00:09Nung umabot sila ng 60 years old,
00:12pinalitan namin sila at tinulungan.
00:15Since teacher yung mother namin,
00:17yung father namin ang nag-start talaga ng business.
00:20Siya yung tinatawag na one-man band.
00:23Ang maganda dito,
00:24nag-start yung business namin sa baba.
00:26Before kasi,
00:28ang daming huli ng mga mangisda sa tanay.
00:31So, hindi nila alam kung paano nila ito
00:33at kung saan nila ito dadalhin sa dami.
00:35After, nag-start lang kami sinigang,
00:37prito, inihaw.
00:38Yun lang.
00:43Magandang tanawin,
00:45sariwang pagkain.
00:47Kung yan ang pakay mo kapag umakyat ka ng tanay,
00:50it's a must to take a yummy side trip
00:53at Ben and Lily's.
00:55Isa sa mga bagong restaurants,
00:57itong Ben and Lily's Hilltop View,
01:00dito sa tanay.
01:02Pero yung legacy ng pagkain nila
01:04is actually isa sa mga institusyon.
01:07Dito rin sa tanay,
01:08sila yung pinanggalingan ng pinaka-matagal
01:14o pinaka-naonang restaurant sa Tanay Rizal.
01:18Ang sinu-serve nila sa atin ngayon
01:20ay isa dun sa mga or ilan sa kanilang mga heirloom dishes.
01:25And what I like about their spread here
01:27is the fact that yung connection nila sa paligid nila,
01:31these fishes are representation kung ano yung available sa paligid nila,
01:37kahit yung mga gulay na meron sila.
01:39Kagaya ng isa sa mga isda na hindi madalas sinu-serve sa mga restaurants.
01:44In fact, yung mga fisher folks natin,
01:47they would consider kanduli as kalaban.
01:51Kasi hindi nila ito binibread
01:53because may tibo ito na tinatawag yung nakakatinik.
01:57Pero sa kanila dito, sa Ben and Lily's,
02:00ginawa nilang main ingredient
02:02na isa sa mga signature sinigang dishes nila.
02:05Ah, okay. Now I know kung ano yung pinagagalingan ng lapot.
02:11We have here kamote.
02:15So we have here, ayan o,
02:17sort of starch.
02:21Even the kanduli.
02:23It has a very nice mouthfeel.
02:26Smooth yung laman niya.
02:30We have another unique sinigang dish here.
02:34Sigang bundok ang tawag nila dito.
02:36We are using grilled fish.
02:39Specifically, grilled dalag.
02:41So this is another first for me.
02:45Ang masarap dun sa sabaw niya,
02:47it has this nice body.
02:53Ooh!
02:55Now, that is a complex broth.
02:58Ang babati sa'yo,
03:00pag subo mo sa kanya,
03:01is yung sourness
03:03from the souring agent na ginamit.
03:05And then,
03:06saka mo marirealize,
03:07doon sa likod ng palit mo,
03:09sa likod ng dila mo,
03:10meron parang isang dambuhalang lasa na nagaantay,
03:13which is yung grilled or smoky aroma and flavor
03:17na nagsama-sama siya.
03:20Yung grilled fish on vegetables too,
03:25yes, we do have that in Ilocandia.
03:27We have in Abraw.
03:28Pero yung sinigang na may gata,
03:30pero inihaw na isda yung gamit.
03:32I mean, that's next level, man.
03:35Mmm!
03:38Mmm!
03:39Dahil sa kanilang location at aesthetic interiors,
03:42madalas ding mag-food trip sa Ben and Lily's
03:45ang mga foreigners.
03:46Kaya naman,
03:47kalaunan,
03:48nagdagdag na rin sila ng international dishes.
03:51Inag-aralan namin yung klase ng customers.
03:54And nag-add na rin kami ng international,
03:57like yung Thai grilled chicken.
04:00Meron kaming tikka masala.
04:03And this is basically how you would wanna enjoy this.
04:11Mmm!
04:12So nakuha niya yung essence ng tikka masala.
04:14It has to be heavy on the onion and also on the tomatoes, of course.
04:20And then yun nga,
04:22yung perfect blend of different spices na meron siya.
04:26Always a perfect bite.
04:31Winner.
04:32Ito, we're enjoying our usual panghimagas.
04:38Halo-halo nila.
04:40Perfect na panapos doon sa ating meal.
04:50l'uld dung.
04:51.
04:55L'......
05:02n
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