00:00Hi sir!
00:02Good afternoon sir!
00:04Thank you!
00:06Thank you!
00:08Thank you for having us!
00:10Thank you!
00:12The name of the farm is Enchante?
00:14Enchante?
00:16Enchante!
00:18From the French word,
00:20it's nice meeting you!
00:22Nice meeting you sir!
00:24Why do you think it's Enchante?
00:28I'm working as IOTW
00:32more than 20 years in Africa
00:34which is a French colony.
00:36Sir, how long is this farm?
00:38Around 2014, we started here
00:40but it's not like that.
00:42More on farming.
00:44Little by little,
00:46the development of the place is progressive.
00:48It only started with one
00:50cottage.
00:52For renovation.
00:54Even for farming,
00:56Yes!
00:58Oh!
01:00Oh!
01:01Galing!
01:02Galing!
01:04It's a big size.
01:06Sir, what do you see here on the farm?
01:08We still have to grow.
01:12Like this September,
01:14the season of Santol,
01:16Bangkok is a big one.
01:18It's a big one.
01:20We still have to grow.
01:22We tried it.
01:24Black pepper,
01:25luya.
01:26Like there's a restaurant.
01:28The guests,
01:30the guests,
01:32the guests,
01:33they're related to the place.
01:36So, Japanese.
01:38It's like a wheel.
01:40It's inspired from the place
01:42in Nakasendo.
01:43What are the guests that are
01:44going on?
01:45Usually,
01:46families,
01:47they're dining in.
01:48And,
01:49the cost of the price,
01:51you can see the difference
01:53from the establishment outside.
01:56They wanted to remain accessible
01:58and also,
01:59somehow affordable for them
02:01to taste what it's like
02:03to experience Japan.
02:05Because,
02:06the ingredients,
02:07they were sourced out
02:09in Japan.
02:11Oh!
02:12Okay.
02:13That's the taste.
02:14While also,
02:15staying here.
02:16Yeah.
02:17So,
02:18it's a complete package
02:19somehow,
02:20but we're still improving.
02:21I feel like you're in Japan.
02:23I remember when I was in Japan,
02:25I went to this place.
02:26Inari.
02:27Yes, Inari.
02:28Yes, Inari.
02:29Yes, yes.
02:30And then,
02:31they call this to re-eat.
02:32Yeah.
02:33Before you enter,
02:34you have to clap
02:35three times.
02:36Oh!
02:37Yeah, yeah.
02:38Okay,
02:39we may enter now.
02:40Good.
02:44Diyan po yung taniman
02:45dati ng mga piña po.
02:47Oh!
02:48Piña!
02:49Yes.
02:50Ganda na view.
02:51Ganda na view.
02:52Tapos,
02:53anong nangyari sa mga piña?
02:54Ah,
02:55dahil po sa,
02:56yung,
02:57yung supply ay marami dito sa Tagaytay,
03:00bumabaksak yung price ng piña,
03:03so we stopped planting piña.
03:05Pero,
03:06pinalitan na namin siya ngayon ng mga,
03:08yung,
03:09yung,
03:10yung pinakita ko sa inyo,
03:11yung,
03:12yung,
03:13yung,
03:14yung,
03:15yung,
03:16ginger,
03:17hindi siya nabubulok agad.
03:18And then,
03:19nag-upisa na rin kami magtanim ng mga,
03:20coconut.
03:21Kasi ang price,
03:22ang coconut dito sa Tagaytay,
03:24medyo maganda.
03:25Kumpara sa,
03:26yung,
03:27food-bearing na,
03:28coconut.
03:29So,
03:30bumaba po tayo doon,
03:31pero medyo may hirap po.
03:32May ilog po doon.
03:33Ah, talaga?
03:34May hirap po.
03:35So, hanggang pagbaba sa inyo pa rin.
03:36Oo.
03:37Sinilipan ko eh.
03:38Yung magiging separation lang,
03:39yung ilog po.
03:40May flowing pa pong water.
03:44Chef!
03:45Ito na kami!
03:46Oo!
03:47Oo yun!
03:48Sakto!
03:49Ayan na!
03:50Sabi sa inyo eh.
03:51Wow!
03:52Pagdating nyo sakto.
03:53Wow!
03:54So, ito na yung mane natin.
03:58You can smell the ginger.
04:00Yeah!
04:01Amay na amay ito.
04:19You can smell the ginger.
04:20Sod!
04:21The ginger.
04:22Smokin.
04:23Oo.
04:24Keep going.
04:26Uh!
04:27Okay.
04:28Here you go.
04:29Main.
04:30Ayan.
04:31Here you go.
04:32The ginger.
04:33Okay.
04:34We are too big.
04:35Window.
04:36Let's go.
04:37We are too big.
04:38The ginger.
04:39The ginger.
04:40Nice?
04:41Okay.
04:42And now sound.
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