- 5 months ago
Aired (August 17, 2025): In this episode, Chef JR Royol returns to Tanay, Rizal, to explore the rich coffee culture at Kape Bukel. He also fires up the kitchen with original recipes inspired by his Bicol-Igorot roots. Plus, Sparkle artist Migs Almendras goes on an all-out food trip at Uma Nota BGC, the newest Brazilian-Japanese restaurant in the country.
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
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LifestyleTranscript
00:00I always say that I am half Bicolano and half Igurot,
00:07but I think this is one of the things that I find really weird
00:12because I am so connected with my Igurot side.
00:16The weird part is, recently I was the first one in Bicol.
00:22Kaya, syempre, ang pagkakaalam ko, pagkakilala ko lang sa mga putahing Bicol or putahing Bicolano,
00:30ay yung mga naituro ni Airpads.
00:32Mga Bicol Express, Sinaing na Tulingan.
00:35Basically, mga magagata at saka maaanghang na pagkain.
00:40And then, sa unang visit ko nga, ito na-encounter ko yung isang,
00:45it's relatively familiar dish, yung mga components ito pareho lang.
00:51Ang dani ko ba na-discover na mga heirloom dishes or mga tatakbikulano
00:56na lumalabas dun sa stereotypical na alam natin na magata o maanghang.
01:02So, ito yung ginagawa natin ngayon, yung sinuwan na buko.
01:05According dun sa description at sa natikman ko,
01:08sinuwan ay sinigang na may buko.
01:12And ang turo din ng Airpads ko kapag magsisinigang daw ako,
01:17or at least na nakita ko sa kanya,
01:19is kapag nagsisinigang siya ng isda,
01:22lagi niyang ginagamit na pang asin dito ay calamansi juice.
01:26So, since meron akong kamyas doon sa aking bakuran,
01:31isasama ko na rin siya.
01:33And this is how I typically cook yung mga putahin na merong
01:40or gumagamit ng madaling malutong ingredients,
01:43kagaya ng isda.
01:44Exacto.
01:45Meron silang tilapia na fresh mula mismo dito sa enchante.
01:49Pagkakasabi nga sa akin, buko yung ginagamit,
01:52kesa naman inumin lang natin yung buko juice niya,
01:56gagawin na rin natin siyang pinaka-base nung soup natin.
01:58So, lagay lang natin yan, yung ating buko juice,
02:07and then yung ating kamyas.
02:09Mga food explorers nating Uragon,
02:11i-correct nyo na lang ako kung dapat ba talagang hindi sinasama yung buko juice sa putahin na to,
02:16pero naisip ko lang it would give a different element doon sa sinigang dish natin na unting manamis-namis.
02:24So, kamyas in.
02:26We have our tomatoes.
02:29Nagayin na rin natin.
02:31Ito yung sinasabi ko na technique na ginagawa ko whenever I'm cooking dishes
02:37na gumagamit ng isda or yung mga easy to cook na protein.
02:42Binubuo ko muna yung pinaka-brock niya.
02:45Imbes na pagsamasamahin ko lang lahat ng ingredients dyan,
02:49nire-recognize ko lang na gusto ko bago ko ilagay yung protein natin,
02:53in this case yung ating tilapia,
02:55e masarap na yung pagkakatimpla nung ating sabaw.
02:59And yung ating salt and pepper.
03:04Hayaan lang natin ito kumulo for about 5 to 10 minutes,
03:08saka natin ilalagay yung ating isda.
03:11So, habang pinasasarap natin yung ating stock,
03:14i-prepare ko lang yung panghuli nating pang-asim.
03:22Nice.
03:23So, okay na ako.
03:25Makikita nyo yung ating kamyas.
03:27Madali na rin natin siyang madudurog.
03:29Bigyan lang na natin ng konting pressure
03:32para lumabas yung asim niya.
03:34And then, pwede na natin ilagay yung ating isda.
03:42Season lang natin ng pagkipang patis.
03:47And then, yung kakaiba dito sa sinigang version na to,
03:51yung laman ng buko.
03:52Yung laman ng buko.
03:53Alright.
03:54Duto na yung ating tilapia.
03:57Finishing na lang.
03:59Yung ating na-forage dito na talbas ng sili.
04:02Alright.
04:03Duto na yung ating tilapia.
04:04Finishing na lang.
04:05Yung ating na-forage dito na talbas ng sili.
04:08At this point, pwede na natin patayin yung apoy.
04:12And,
04:14saka natin ilalagay yung kalamansi juice.
04:16Duto na yung ating na-forage dito na talbas ng sili.
04:21At this point, pwede na natin patayin yung apoy.
04:24And,
04:27saka natin ilalagay yung kalamansi juice.
04:32Duto na.
04:33Pwede na tayong mag-peat.
04:34Pwede na tayo mag-play.
04:57Hindi makukumpleto ang anumang biyahe papuntang Tanay Rizal
05:01kung hindi mo matitigman ang kanilang kape.
05:04At isa ang kape bukel sa must-go destinations ng Coffeeholics.
05:08Ano nga ba ang nagpapasarap sa kanilang kape?
05:11At paano nila pinapahalagahan ang isang tradisyon na minanapan natin sa mga sinaunang coffee farmers?
05:26Sa aking pagbisita, kaanggad kong tinungo ang taniman sa likod ng coffee shop ni Miss Paula Machenso.
05:32Sa coffee shop niyo pa rin to?
05:34Opo, park po na sa coffee shop pa rin.
05:37Pero property po ito ng Sierra Madre Hotel.
05:40Okay.
05:40So, sabi sa amin wala naman itong ginagawa yung lupa rito sa likod.
05:47So, taniman namin.
05:48So, yun po yung bilin sa amin nung may-ari po.
05:51Ito po yung inyong napili.
05:52Yes, opo.
05:53Ito po ay seven months na po na nakatanim dyan.
05:56Liberica po.
05:57Liberica.
05:58Yes.
05:58Tapos yung seedling mo na ito, Mampuwala, saan yung nakuha?
06:01Galing po din dito sa farmer partner namin.
06:04Okay.
06:04Bak Bak Farmers Association.
06:06So, dalgun siya galing.
06:07In-involved namin.
06:08Kaya po yung shirt namin is Coffee Culture and Community.
06:11Community, okay.
06:12The only thing lang po na makakasustain po nung lahat ng negosyo na nagkakapis sa Pilipinas is true planting.
06:18Oh, totoo naman.
06:19So, kaya nag-partners kami in different region, in different entusias, different cafe owners.
06:26So, may mga fund sila pero hindi nila alam kung saan gagamitin.
06:30Isa din po yung kapis sa reforestation.
06:32Totoo, actually.
06:33So, siya ran.
06:33At napapakinabangan natin.
06:35Kaakibat ng kanilang personal effort na pasiglahin ang kanilang taniman ng kapis sa tanay,
06:40ka-isa din ng kape bukel ang Farm to Cup Philippines sa kanilang advocacy to shorten the supply chain
06:45na siyang magbibigay sa mga consumers ng direct access sa farms na nagtatanim ng kape.
06:51For a coffee enthusiast, bakit sa tingin nyo importante na may experience din nung community,
07:00mga nainom ng kape, mga business personalities na nasa industriya ng kape na makapagtanim.
07:10Ano, chef eh, kagaya nito, dito lang nasa lugar namin sa tanay.
07:15So, nung research namin sa area, kasi bago ko ginawa yung business, niresearch ko muna.
07:20Farmer, o yung sino yung bibentahan ko.
07:23Ang nakita ko sa Farmership, bakit wala na silang kape?
07:26Pero sabi sa amin, nung pumunta ko dito, hindi, maraming kape rito sa tanay.
07:30In fact nga, nasa highway lang yung kape.
07:32So, nung tinanong ko sila, ang sagot nila sa amin, kasi wala namang bumibili.
07:36Oh, okay.
07:37So, nakakalungkot kasi dumating, bakit ngayon lang ako dumating?
07:41So, yun yung ginawa nila, nung walang bumibili, pinagkakat nila.
07:46Yeah.
07:46Pinalitan nila ng kaingin.
07:48Sa ngayon, ang kanilang organization ang tumutugon sa malaking timad ng kanilang partner establishment
07:54sa airline and coffee shop industry.
07:56And from this endeavor, itinatag din ng Farm2Cap ang isa pang programa na tinatawag nilang Coffee Direct.
08:03Ito yung magpo-fund ka sa isang lugar, iyo yung kape.
08:06Pag-usapan natin kung paano yung harvest.
08:09Let's say, half ng production sa kanya, o mag-usap tayo, 70-30.
08:12Okay.
08:13Mga ganun ba? Parang nagko-contract growing tayo.
08:15Pero mag-aalaga si Farm2Cap.
08:16Yes.
08:17Dahil wala namang fans si Farm2Cap, it's a non-frofit organization, chef.
08:21Kaya ginawa po ni Farm2Cap.
08:22Ginawa yung program na yun.
08:23So, in span of five years na pamula nung nabuo ang Farm2Cap, ano-anong lugar na po yung narating natin?
08:31So, meron tayo, sir, sa ano, Kaligga.
08:33Okay.
08:34Barlick, sir.
08:34Okay, Barlick, content province.
08:36Meron tayo sa Ilocos, meron tayong Cebu, Adlaon, Cebu City.
08:41So, dalawang partner tayo sa isa sa Bay.
08:43Meron tayong sa Kudarat.
08:45Meron tayong Mautapo.
08:46So, yung ating mga farmer is nilalagay namin sa label.
08:50Example, Hala-Hala Rizal.
08:52Very specific kung saan siyang barangay tinanim.
08:54Hindi, hindi nyo nilalagay na Rizal lang.
08:56Rizal lang.
08:57Oo, kunyari, yung Benguet.
08:58Like Tanay.
08:59Oo.
08:59So, Tanay.
09:00So, under siya ng Rizal.
09:02So, meron tayo dito, Liberica from Candelaria, Quezon.
09:06So, nilalagay namin yung specific tang kung saan siya tinanim.
09:09Nagaganto pa kami sa Marlick.
09:11Pagkatapos ng pagtatanim, pagbabayo at pagtatahip,
09:14we are just one step away from enjoying our cup of local coffee.
09:19Sa makura ng kape bukel,
09:21silaampo lang tayo ni Miss Paula kung paano sila nagtutusta ng kape sa kawa.
09:25So, siyempre, prepare muna po namin yung mga gamit.
09:28Sa kawa roasting po, mostly based on entreative.
09:32So, sa smell, sa feel, sa color.
09:36So, dun po po siya binabase.
09:37So, kailangan muna po siyang mainitan yung pan.
09:40So, at the temperature po siya ng 190.
09:43So, off ko muna po yung fire.
09:46Ilagay ko po yung beans natin.
09:48Anyway, yung beans na gagamitin po natin,
09:50ito po yung harvest po ni...
09:53Namin, dito sa likod, ito po yung mga tree natin.
09:55So, ito yung harvest natin.
09:59So, pag na-feel ko na po,
10:01na medyo mainit na po yung ating, ano,
10:03ating beans.
10:05So, open ko na po yung fire.
10:14High fire lang po siya.
10:16Consistent po yung apoy.
10:18So, magdidikta na lang po kung gaano po kabilis o kabagal
10:22is kung papaano po natin hinahalo yung kape.
10:26So, continuous lang po siya.
10:28So, light to medium po yung gagawin natin.
10:31So, after po nito na lumamig na yung coffee natin,
10:35kakap mo muna po siya para i-profile po yung gings.
10:37And then, ididigas na siya.
10:40Overnight lang siyang nakalagay sa bilao.
10:43And then, kinabukasan ko na siya ipapakil.
10:45At heto na nga, mga food explorers.
10:48Tikman na natin ang specialty ng kape bukel
10:51na tinusta sa kawa.
10:52So, meron tayong chef dito na Takore Brewing.
10:55Very popular dito kay kape bukel.
10:58Parang one lang to.
10:58To share coffee.
10:59To share ito, mama?
11:00Yes, to share.
11:01Tsaka yung presentation, parang nung panahon ko ito eh.
11:04Gantong-gantong yung kami mag-brew ng kape.
11:07Tapos, meron tayo dito chef ng mga dessert.
11:11Pang patamis.
11:12Yes.
11:12Or partner.
11:13Lagayin muna natin, chef, yung coffee natin.
11:15Okay.
11:16Normally po, pag gantong si-steep mo lang mabilis, ilang minutes po ang ideal?
11:28Mga three.
11:29Three to five?
11:30Pero mga five siya.
11:30Okay, three to five minutes.
11:31Three to five minutes.
11:32So, ang unang cup ko, nung unang ko siyang na rose is,
11:36meron siyang orange peel, lemon,
11:39yes, raisin pa rin, it's caramel.
11:41Tapos, chocolate.
11:43Ang konsepto kasi ni Kape Bukel is to back to the olden days.
11:46Yeah.
11:47So, roasting siya sa kawa,
11:49and brew siya sa takore.
11:51And ito yung mga himagas yung araw, mga 80s siguro, chef.
11:54Panahon ko to, ma'am.
11:55Panahon ko.
11:55Tira-tira na talaga namang kinalakihan namin.
12:01So, habang mainit, tapos yung cup natin,
12:04di ba, sartén pa.
12:05Tsaka, hindi magiging sartén yan pag wala mga bangas-bangas na ganyan.
12:10Di ba?
12:11Authentic yan.
12:12Hindi yan authentic, hindi yan legit na sartén.
12:15Pag wala mga bangas-bangas.
12:15Yes.
12:19Yung chocolate na kukuha ko kagalit.
12:20Ang aming coffee break ni Ms. Paula,
12:23rumekta na rin sa kainan kung saan bida pa rin ang kanilang kape.
12:27Sa ibang kultura, coffee,
12:30kanyan,
12:31time ng tsikahan.
12:35Yes.
12:36Marami tayong sentimental na connection dyan sa pagkakape.
12:41Pero I think tayo lang ang nag-iisang kultura sa buong mundo
12:45na pag sinabi mong magkakape,
12:48e pwede rin natin isabaw sa kanin.
12:52Oo.
12:52Naglalabay, sa term ninyo ay?
12:54Bahog.
12:55Nagbabahog.
12:56So yun yung,
12:58di ba,
12:59this is a very unique way of enjoying coffee.
13:02Ito naman kailangan kapag magbabahog ka
13:04or maglalabay ka,
13:06kailangan matamis yung
13:07kape mo.
13:09Kasi yan yung mag, ano, sa kanya.
13:11Magko-compliment.
13:12Tapos sa akin, ma'am,
13:13mas gusto ko siya ng mas lumalangoy
13:16sa kape.
13:17Oo, chef.
13:19Yun o.
13:21Tapos gantong ulam.
13:22The best.
13:23Actually,
13:25eto,
13:25may isa pa akong talent.
13:27Dahil sa labay na yan,
13:29natutunan kong magkamay
13:30ng may sabaw ang kanin.
13:32Correct kami din.
13:33Di ba?
13:34Kahit sinigang, chef.
13:35Oo.
13:36Pero dito,
13:37muna nung pigraan yan, eh.
13:39The best to, chef.
13:40Talagang pag naaalala ko.
13:42Lagi ko kaya nakwento to.
13:43Every time we tariling kami,
13:44parating ko kaya nakwento.
13:48Dito ako nagsimula.
13:49Hindi kami pwedeng pumasok sa skwelahan.
13:51Nang hindi kami kumukain,
13:52wala kami yung ulam,
13:53kaya bahog.
13:55Only in the Philippines.
13:56Yes, only in the Philippines.
13:57So, ito yung puso ng saging.
14:10Definitely,
14:11mas mura kumpara sa meat.
14:13Very healthy.
14:15And,
14:16readily available
14:16all year round.
14:18Substitute
14:19sa ground meat
14:20at ginagawang burger patties.
14:22So, ito,
14:23tinatanggal lang natin
14:24yung ibang mga layers.
14:25Pag nakita ko na na-pale na yung layer
14:27nung ating banana heart,
14:29dito na ako mag-umpisang mag-process.
14:31Kasi yung mga unang pinanggal natin,
14:33medyo fibrous.
14:35Mahirap siya kainin.
14:36So, tatangganin lang natin
14:37itong pinakagitna na to
14:38dahil patigas din siya.
14:40And then,
14:42ipa-finally chop lang natin siya
14:43para hindi siya
14:44dikitan ng dagta.
14:46What you can also do is
14:47put oil
14:47doon sa inyong kamay
14:48or
14:49doon sa ating knife
14:50para
14:50hindi masyadong
14:52mahirap linisin after.
14:53Transfer lang natin.
14:58Nalagyan lang din natin ng salt.
15:00So, we're actually doing two things here.
15:03Tinatanggal natin yung dagta
15:04nung ating puso ng saging
15:05and at the same time,
15:07pinapar-cook na rin natin siya
15:08kasi medyo
15:09matagal-tagal ng kaunti
15:11maluto yung puso ng saging
15:13compared
15:13sa ibang mga gulay.
15:15So, ayan lang natin itong kumulo
15:17and then,
15:18balikan natin
15:18after noon.
15:19So, napar-cook na natin
15:23yung ating puso ng saging.
15:26Transfer ko lang.
15:27So, all we need to do now
15:29is squeeze out
15:30yung excess water.
15:32Pagkatapos niyan,
15:33ihalo ang oyster sauce
15:34bilang panimpla.
15:36And yung pinakamagiging binder natin,
15:39fresh eggs.
15:42Then, mix lang natin yan.
15:43Sort of extender na rin natin siya.
15:48We'll be adding in
15:49all-purpose flour.
15:52Pwede na yung ating mixture.
15:54Pwede na yung mag-fry.
15:55Punahin ko lang yung
15:56pinaka-garnish natin.
15:57Fried egg.
16:01Four-hour patty.
16:09I-ready na natin
16:10yung iba pang components
16:10ng ating burger.
16:11So, yung pinaka-dressing niya,
16:12we have mayonnaise and ketchup.
16:15Mix lang natin to.
16:16Next up,
16:17yung ating tomatoes.
16:18And then, yung ating buns.
16:20Painitin lang natin doon sa gilid.
16:22Pwede na tayo mag-serve.
16:22Saan tayo kakain?
16:44Napaka-simpling tanong,
16:45pero napakahirap desisyonan,
16:47lalo na kung hindi kayo magkasundo.
16:50That's why we turned to social media
16:51to get some recommendations.
16:53Hey guys, welcome to Manila.
16:55Welcome to sunny Manila, Philippines.
16:59Come on in, come on in, come on in.
17:01At kung nagbababad ka online,
17:03malamang naligaw na sa feed mo
17:06ang viral and funny promotional posts
17:07ng Uma Nota, Manila.
17:10Excuse me, sir.
17:10Sorry, you need a reservation.
17:12It's okay.
17:13It's okay.
17:14Take away.
17:15It's okay.
17:18What is it?
17:18It depends lang.
17:20Sa kanyang food rep sa BGC,
17:22inalam ni Mix Almendras
17:23kung tugma nga ba
17:24ang online hype
17:25ng Uma Nota
17:26sa kalidad ng pagkaing
17:28inihahain nila.
17:30Why did you cater
17:31to the Philippine market?
17:32Yeah, I mean,
17:33so I'm half Filipino.
17:34Okay.
17:34So I know I don't look like it
17:36or sound like it.
17:37But yes,
17:37I'm half Filipino.
17:38Mabuhay.
17:39I always wondered why
17:40why did the other Asian countries,
17:42why did they get all the cool restaurants
17:44and nice food?
17:46And I was like,
17:47I don't want Manila
17:47to be this, you know,
17:48sad, forgotten,
17:50you know,
17:51little brother of Asia
17:52when actually,
17:53if you go back
17:53and you look through history,
17:54in the 60s or 70s,
17:55we were a real powerhouse.
17:57You know, culturally,
17:58we were leading
17:59in terms of food innovation,
18:01even the production
18:03and science of producing rice.
18:05I don't know if you know this,
18:05we taught most of the countries
18:06how to make rice.
18:07What I love about this,
18:08it's always so organized.
18:10We've got the best team.
18:13Did you see the restaurant?
18:15The dining room's beautiful.
18:16What is the secret
18:17or the reasoning behind
18:18the way you've promoted yourself online?
18:21What was the approach
18:21in terms of reaching
18:22a wider audience here in Manila?
18:24With the presentation,
18:26I think we really tried
18:27to do something different.
18:28You know,
18:28we're very set on not
18:30copying what's been done before,
18:32really bringing something
18:33new to the market
18:34that's not just good
18:36for a Philippines
18:37or a national level,
18:38but something we would be
18:39proud to showcase internationally.
18:41So why should people
18:41come and visit Umanota?
18:43Because it's not just a restaurant.
18:44People come and check out
18:45the art,
18:45the tree,
18:46which is super safe.
18:47Ano Bayan!
18:48Alex,
18:49what are we going to try first?
18:50I hope you're hungry.
18:51I am,
18:51I am.
18:52Beautiful.
18:53So I think that's the beauty
18:54about Uman.
18:55It's really kind of
18:56the diverse,
18:58diversity of dishes.
18:59So when you go to
19:00Brazilian barbecues,
19:02you'll always have this,
19:03which is
19:04pão de queijo,
19:05which means cheese bread
19:06in Portuguese.
19:07And obviously,
19:08we make it truffled.
19:10So this is very iconic
19:11for like Sunday barbecues,
19:13Brazilian barbecues.
19:15You'll always start
19:15with this on the table.
19:16Malakas na malakas
19:18yung amoy
19:18nung truffle at lasa niya.
19:20Bukod doon,
19:20malambut siya actually.
19:22Meron siyang parang
19:22siguro crispy coating sa labas.
19:24This is actually
19:25our tuna tataki.
19:27The ceviches,
19:28if you're familiar with it.
19:29We have some variances here
19:31obviously in the Philippines,
19:32right?
19:32And tiraditos.
19:34So the difference
19:34between a ceviche
19:35and a tiradito
19:36is tiradito is basically
19:37a sashimi.
19:38Ceviche is big chunks
19:39of fish.
19:40And this is the perfect example
19:41of the Japanese influence
19:42in South America.
19:45Okay,
19:46mga food explorers,
19:46sabi ko,
19:47talaga naman natutunaw
19:48itong tuna nila.
19:49Kaya ramdam na ramdam
19:50mo, lasang-lasa mo,
19:51na fresh siya.
19:52The best part about this
19:53is hindi ganun katamis
19:55yung ginagamit nilang
19:56pickled pineapples.
19:58So tamang-daman lang
19:59yung balansa niya.
20:00Lasang-lasa mo pa rin
20:00yung tuna,
20:01hindi overpowering.
20:02Baked pumpkin?
20:04Baked pumpkin.
20:05So you're gonna see
20:05the texture is very,
20:07very soft.
20:08And then
20:08sweet miso glaze.
20:10Okay.
20:11So it's gonna have
20:11a little bit of a sweet
20:12and a little bit
20:13of a salty taste to it.
20:14And then a bit of
20:15cashew nuts
20:16and a bit of herbs.
20:19And this is togarashi.
20:20Pag kinain niyo
20:20yung dish na to,
20:21ang una mangyayari sa nyo,
20:22matitipman niyo muna
20:23yung asin
20:24or saltiness yung dish.
20:26But,
20:26habang muya kayo,
20:28dun na papasok
20:28yung konting tamis
20:30ng kanilang
20:30pig pumpkin.
20:31So this is our
20:32wagyu beef short rib?
20:33Oh, wagyu as well.
20:35It's very melting,
20:36but obviously
20:37that comes from
20:37the wagyu.
20:38But also the fact
20:39that we slow cook it,
20:40so it's gonna be
20:41kind of melt
20:42in your mouth.
20:42A little crunch,
20:44and then
20:45but you also have
20:46the acidity
20:46because it's quite fatty.
20:48Nothing is just
20:49hard in this dish.
20:51Thank you so much
20:52for taking us a tour.
20:53The mixture of
20:54Japanese and
20:55Brazilian influences.
20:56Thank you so much
20:57for having me.
20:57Thanks so much.
20:57Nagpapatuloy
20:59ang ating food trip
21:00sa Umanota.
21:01Pero bago yan,
21:03lasapin muna natin
21:04ang nakakaganang
21:05ambience
21:06sa loob
21:06ng kanilang restaurant.
21:08We have this
21:08gigantic tree.
21:10We do, yeah.
21:11What is the inspiration
21:12for the entire
21:13ambience of
21:14Umanota?
21:15I've seen you have
21:16a bar here,
21:17art pieces here
21:18behind us.
21:18Yes.
21:19A lot of the furniture
21:19you see here
21:20is produced locally.
21:21All of the artwork
21:22you see on the walls
21:23are local artists.
21:24So they're all for sale.
21:26So we also support
21:27the local art community.
21:29And again,
21:29really trying to
21:29showcase it
21:30and bring,
21:31like I said,
21:31all the talent
21:32that we do have
21:32in abundance
21:33and available here
21:34to an international level.
21:36At dahil meron din
21:37silang bar,
21:38samantalahinan natin
21:39ang chance
21:40at tikma
21:40nakakaiba nilang
21:41drink fusions.
21:43Kapag ininom nyo to,
21:44Food Explorers,
21:45ang unan nyo malalasahan
21:46dyan,
21:46yung sweetest
21:47at tamis
21:47na lychee.
21:48Pero syempre,
21:49pag tumama na yung
21:50ginger, honey,
21:51and gin,
21:52dun magkakaroon
21:53ng talagang
21:53blending ng flavors.
21:54We prepare a cocktail
21:56that is based
21:56on sake
21:57and a little bit
21:58of vodka.
21:59The rice
22:00and the coconut
22:00always works
22:01very well together.
22:03So we add also
22:03a homemade coconut
22:04liquor,
22:05inspired in a
22:06traditional
22:07or Cuban
22:08coconut liquor.
22:10Kanpai!
22:11Kanpai!
22:11We hope to see you
22:17very soon.
22:18Try our
22:18beautiful dishes.
22:20A lot of diversity
22:21as you can see
22:21and feel free
22:22to come to
22:23Umanota in BGC.
22:24Umanota, Manila
22:25on IG.
22:27Please follow us.
22:27A lot of events
22:28and a lot of
22:29delicious food
22:30that we promote
22:31every day.
22:31Natakam ka rin ba
22:32sa mga masasarap
22:33na putahing
22:34niluto natin kanina?
22:35Kayang-kayang mo rin
22:36niyang gawin
22:37sa bahay.
22:38Here's a
22:39quickie recipe recap.
22:41For our
22:42sinuwan na buko,
22:43extract the buko juice.
22:46Gayatin ang kamatis,
22:47kamyas at sibuyas.
22:50Konting salt and pepper.
22:52Pagsamahin at pakuluin
22:53for 5 to 10 minutes
22:54bago ihalo
22:56ang tilapia.
22:57For this dish,
22:58gagamit din tayo
22:59ng kalamansi
23:00na pandagdag asin.
23:02Timplahan
23:02ng patis.
23:04Finally,
23:05ihalo
23:06ang laman
23:06ng buko.
23:11Para naman
23:12sa ating
23:12Burger with Banana Heart
23:14aka
23:15Burger
23:16na pinusuan
23:17ng saging.
23:18Palatan
23:18ang puso
23:19ng saging
23:20tapos
23:20hiwain
23:21ng pino.
23:22Season
23:23with salt
23:23while
23:24par cooking.
23:26Pigaan
23:26ang ginayat
23:27na puso
23:27ng saging
23:28hanggang
23:28mawala
23:29ang tubig
23:29nito.
23:30Add
23:31oyster sauce,
23:32eggs,
23:34all-purpose flour,
23:35mold the burger
23:36patty and
23:37fry it.
23:37Cook
23:38some sunny
23:39side up
23:39eggs,
23:41add ketchup,
23:42mayonnaise,
23:43and a slice
23:43of tomato.
23:45Assemble
23:46the burger.
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