Aired (August 17, 2025): If you’re chronically online, you’ve probably seen Uma Nota BGC’s viral and hilarious promos on your FYP. That’s why Sparkle artist Migs Almendras is on a mission to find out if the hype is real or just internet magic. Is the food as over-the-top as the content? Let’s find out, Food Explorers!
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00:05Pero napakahirap desisyonan, lalo na kung hindi kayo magkasundo.
00:09That's why we turned to social media to get some recommendations.
00:12Hey guys, welcome to UNROTA.
00:14Welcome to sunny Manila, Philippines.
00:20At kung nagbababad ka online,
00:23malamang naligaw na sa feed mo ang viral and funny promotional posts
00:27ng UMANOTA Manila.
00:29Excuse me sir, sorry, you need a reservation.
00:32It's okay, it's okay.
00:33Take it.
00:34Take it.
00:35It's okay.
00:36It depends lang.
00:39Sa kanyang food trip sa BGC,
00:41inalam ni Mix Almendras kung tugma nga ba ang online hype ng UMANOTA
00:46sa kalidad ng pagkaing inihahain nila.
00:49Why did you cater to the Philippine market?
00:51Yeah, I mean, so I'm half Filipino.
00:53Okay.
00:54So I know I don't look like it or sound like it.
00:56But yes, I'm half Filipino.
00:58I always wondered why, why did the other Asian countries,
01:02why did they get all the cool restaurants and nice food?
01:05I was like, I don't want Manila to be this, you know,
01:08sad forgotten, you know, little brother of Asia.
01:11When actually, if you go back and you look through history,
01:14in the 60s or 70s, we were a real powerhouse.
01:16Yes.
01:17Culturally, we were leading in terms of food innovation,
01:21even the production and science of producing rice.
01:24I don't know if you know this.
01:25We taught most of the countries how to make rice.
01:27What I love about this, it's always so organized.
01:29We've got the best team.
01:33Did you see the restaurant?
01:34The dining room is beautiful.
01:35What is the secret or the reasoning behind the way you've promoted yourself online?
01:40What was the approach in terms of reaching a wider audience here in Manila?
01:44With the presentation, I think we really tried to do something different.
01:47You know, we're very set on not copying what's been done before.
01:51Really bringing something new to the market that's not just good for a Philippines or a national level,
01:57but something we would be proud to showcase internationally.
02:00So why should people come and visit Umanota?
02:02Because it's not just a restaurant.
02:03People come and check out the art, the tree, which is super safe.
02:07Alex, what are we going to try first?
02:09I hope you're hungry.
02:10I am, I am.
02:11So I think that's the beauty about Uman.
02:14It's really kind of the diverse, diversity of dishes.
02:18So when you go to Brazilian barbecues, you'll always have this, which is pau de queijo,
02:23which means cheese bread in Portuguese.
02:26And obviously, we make it truffled.
02:28So this is very iconic for like Sunday barbecues, Brazilian barbecues.
02:33You'll always start with this on the table.
02:36The smell of truffle at lasa is very big.
02:39In addition to that, it's very warm actually.
02:41It has a crispy coating on the outside.
02:43This is actually our tuna tataki.
02:46The ceviche, if you're familiar with it.
02:48We have some variances here obviously in the Philippines, right?
02:51And tiraditos.
02:52So the difference between a ceviche and a tiradito is tiradito is basically a sashimi.
02:56Ceviche is big chunks of fish.
02:59And this is the perfect example of the Japanese influence in South America.
03:02Okay, food explorers, sabi ko, talaga naman natutunaw itong tuna nila.
03:08Kaya ramdam na ramdamaw.
03:09Lasang-lasa mo na fresh siya.
03:11The best part about this is hindi ganung katamis yung ginagamit nilang pickled pineapples.
03:16So kamang-dama lang yung balansa niya.
03:18Lasang-lasa mo pa rin yung tuna, hindi overpowering.
03:21Baked pumpkin.
03:23Baked pumpkin.
03:24So you're gonna see that the texture is very, very soft.
03:27And then sweet miso glaze.
03:30So it's gonna have a little bit of a sweet and a little bit of a salty taste to it.
03:34And then a bit of cashew nuts and a bit of herbs.
03:38And this is togarashi.
03:39Pag kinain itong dish na to, ang una mangyayari sa'yo,
03:42matitikman nyo muna yung asin or saltiness itong dish.
03:45But habang muya kayo, dun na papasok yung konting tamis ng kanilang baked pumpkin.
03:50So this is our Wagyu beef short rib.
03:52Oh, Wagyu as well.
03:54It's very melting but obviously that comes from the Wagyu.
03:57But also the fact that we slow cook it.
03:59So it's gonna be kind of melt in your mouth.
04:01A little crunch.
04:03But you also have the acidity because it's quite fatty.
04:06Nothing is just hard in this dish.
04:09Thank you so much for taking us a tour of the mixture of Japanese and Brazilian influences.
04:15Thank you so much for having us.
04:17Nagpapatuloy ang ating food trip sa Umanota.
04:20Pero bago yan, lasapin muna natin ang nakakaganang ambience sa loob ng kanilang restaurant.
04:27We have this gigantic tree.
04:29We do, yeah.
04:30What is the inspiration for the entire ambience of Umanota Manila?
04:34I see you have a bar here.
04:36Art pieces here behind us.
04:37Yes.
04:38A lot of the furniture you see here is produced locally.
04:40All of the artwork you see on the walls are local artists.
04:43So they're all for sale.
04:45So we also support the local art community.
04:47And again, really trying to showcase it and bring, like I said, all the talent that we do have in abundance and available here to an international level.
04:55At dahil meron din silang bar, samantalahin na natin ang chance at tikma na kakaiba nilang drink fusions.
05:02Kapag ininom nyo ito, Food Explorers, ang unan nyo malalasahan dyan, yung sweetest at tamis ng lychee.
05:07Pero siyempre, pag tumama na yung ginger, honey and gin, dun magkakaroon ng talagang blending ng flavors.
05:13We prepare a cocktail that is based on sake and a little bit of vodka.
05:18The rice and the coconut always works very well together.
05:21So we add also a homemade coconut liquor.
05:24Inspired in a traditional or Cuban coconut liquor.
05:29Kampay!
05:30Mmm!
05:35We hope to see you very soon. Try our beautiful dishes.
05:39A lot of diversity as you can see and feel free to come to Umanota in BGC.
05:43Umanota Manila on IG, please follow us.
05:46A lot of events and a lot of delicious food that we promote everyday.
05:50Natakam ka rin ba sa mga masasarap na putahing niluto natin kanina?
05:54Kayang-kaya mo rin yung gawin sa bahay.
05:57Here's a quickie recipe recap.
05:59For our sinuwan na buko, extract the buko juice.
06:04Gayatin ang kamatis, kamyas at sibuyas.
06:08Konting salt and pepper.
06:10Pagsamahin at pakuluin for 5 to 10 minutes bago ihalo ang tilapia.
06:15For this dish, gagamit din tayo ng kalamansi na pandagdag asim.
06:20Timplahan at patis.
06:22Timplahan at patis.
06:23Finally, ihalo ang laman ng buko.
06:27Para naman sa ating burger with banana heart, a.k.a. burger na pinusuan ng saging.
06:38Tapos hiwain ang puso ng saging tapos hiwain ng pino.
06:41Season with salt while par cooking.
06:44Pigaan ang ginayat na puso ng saging hanggang mawala ang tubig nito.
06:49Add oyster sauce, eggs, all-purpose flour, mold the burger patty and fry it.
06:57Cook some sunny side up eggs.
06:59Add ketchup, mayonnaise and a slice of tomato.
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