Aired (August 31, 2025): When you combine coffee and milk, it can make your day warm and full of energy. In this episode, ‘TRGGRD’ co-host Cheska Fausto visits BaristArt Cafe in BGC to indulge in their best-selling secret—the use of Hokkaido Milk in every drink they serve! Find out more in this episode.
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00:25Hi Food Explorers, now we are here at Baristart Coffee, here at BGC, and with our chef, Chef Artem!
00:37Hello!
00:38Yes, that's Chef. Okay, let's talk about Baristart. So why do you think it's called Baristart?
00:44So it's from Japan, and then our master barista, Yuki, thought of when most of the coffee shops or the cafes specialize in their beans.
00:56And then, so he thought of a concept that to specialize on Hokkaido milk, so that's how it started.
01:05And then, so with the name Baristart, since he's a master barista, like it's his profession, so that's where the barista comes from.
01:14The art, he puts his artistry into the, yes, and then start means like to start his passion project.
01:23Isa sa mga pinagmamalaki ng Baristart Coffee ang paggamit nila ng Hokkaido milk, na hindi mo typical na matitikman sa ibang mga cafes.
01:32It's more creamy.
01:34Ah, mas creamy siya.
01:35So it really complements our coffee. So since our coffee has a really, really strong flavor, the creaminess from the Hokkaido milk complements it well.
01:46And to appreciate Hokkaido milk better, syempre dapat tikman ang mga specialty nila sa Baristart Coffee.
01:53First, you can start with our cream puff.
01:56Cream puff, best-selling cream puff.
01:57Yeah, the best-selling cream puff.
01:58It's made with our Hokkaido milk, so the rich, creamy filling inside.
02:11Oh my gosh.
02:12Isn't your first time trying this one?
02:13Yes, it's my first time trying this one.
02:15Oh.
02:16So here, we make it on the spot, so it's heated before it's filled.
02:20Okay.
02:21Yeah.
02:22Heated before it's filled.
02:23That's why you kinda wait for a while before it's served to you, because it's freshly made.
02:27It's freshly made.
02:28Yeah.
02:29Also so light and fluffy and creamy.
02:31Yeah.
02:32And it's not nakaka-umay.
02:33Yeah.
02:34Perfect.
02:35Ang sarap.
02:36Highly recommend this.
02:38Okay.
02:39Okay.
02:40So this is their Hokkaido carbonara.
02:41Carbonara.
02:42It's served with an onsen egg on top, the picnic bacon, and grana padan here.
02:47Oh, may runny egg yolk pa siya.
02:50So you can see how creamy it is.
02:55So creamy it is.
02:56Oh.
02:57Ang sarap.
02:58No, I'm not even kidding.
03:01Ang creamy niya nga.
03:02So it's also made with the Hokkaido milk.
03:04Mmm.
03:05Sea salt latte nila.
03:06Ito yung favorite ko.
03:07So what I do is that mini-mix ko to.
03:08And you can sip everything.
03:12Grabe.
03:13When we say creamy, very stark coffee.
03:14Yeah.
03:15When we say creamy, very stark coffee.
03:16Yeah.
03:17Here we have our big breakfast.
03:18It's served with bacon, sausage, scrambled egg, and our potato crunchies.
03:22Ayan.
03:23This is the sausage.
03:24Yeah.
03:25The Japanese sausage.
03:26Japanese sausage.
03:27Mmm.
03:28Japanese sausage.
03:29Japanese sausage.
03:30Mmm.
03:31Japanese sausage.
03:32Mmm.
03:33Japanese sausage.
03:34Mmm.
03:35Oh.
03:36Oh.
03:37Oh.
03:38Oh.
03:39Oh.
03:40Oh.
03:41Oh.
03:42Oh.
03:43Oh.
03:44Even if Japanese Hokkaido inspired siya and all that, pero pasok pa rin sa Panlasang Pinoy eh.
03:56Yeah.
03:57Oh.
03:58As in, perfect talaga siya.
03:59Kaya, bongga.
04:01I highly recommend.
04:02Ayan.
04:03Mmm.
04:04Syempre.
04:05Ang ating.
04:06So this is our seasonal flavor.
04:08Banana caramel.
04:09So this is made with a banana compote.
04:13And then our signature cream.
04:15Yeah.
04:16Cool.
04:17We had the same reaction.
04:20Mmm.
04:21When I first tried it too.
04:22Grabe ha.
04:23Kasi dito, it's like plain.
04:24It's like light and fluffy.
04:25Mga ka-food that's orders, eto times two.
04:26Yeah.
04:27Meron silang matcha latte.
04:28Yeah.
04:29Nila dito.
04:30At nakikita nyo naman.
04:31Oh.
04:32So we put art into everything.
04:33Correct.
04:34Ang cute.
04:35Syempre titikman ko eto.
04:36Totoong matcha.
04:37Yeah.
04:38Totoong matcha.
04:39Yeah.
04:40Legit na matcha siya.
04:41Yeah.
04:42And there's a huge market for matcha people right now.
04:43So if you're looking for matcha, you can check out Barry's Art, please.
04:47May added bonus pa.
04:48Kasi may crash course sa latte art pang binigay kay Cheska.
04:50Actually, nasa bucket list ko eto na yung mag latte art.
04:54Oh, kabag kayo dyan.
04:55Pero eto na nga.
04:56Gagawin na namin.
04:57At kasama ko si.
04:58Daryl P.
04:59Daryl P.
05:00Daryl P.
05:01Ayan.
05:02Guys.
05:03Nakagawa ako ng heart.
05:04Pero maliit lang siya.
05:05For now.
05:06But still, it's a heart.
05:07It's a heart.
05:08It's a heart.
05:09It's a heart.
05:10May added bonus pa.
05:11May added bonus pa.
05:12Kasi may crash course sa latte art pang binigay kay Cheska.
05:14Actually, nasa bucket list ko eto na yung mag latte art.
05:16Oh, kabag kayo dyan.
05:17Pero eto na nga.
05:18Gagawin na namin.
05:19At kasama ko si.
05:20Daryl P.
05:21Ayan.
05:22Guys.
05:23Nakagawa ako ng heart.
05:26Pero maliit lang siya.
05:28For now.
05:29But still, it's a heart.
05:30Thank you, Daryl.
05:35These are just some of the food that we at Cheska try.
05:39But our menu is really wide still.
05:41So there are still a lot of things for you to try.
05:44You can visit us here in BGC.
05:47And we also have another branch in Green Hills Mall.
05:51You can check us out.
05:54Sa pagpapatuloy ng city food adventure ng food explorer natin si Cheska Fausto,
05:59dadalhin naman niya tayo sa isang very European dining experience.
06:04Yung tipong ma-feel mo ang vibe ng Venice.
06:06Habang nage-enjoy ng Spanish at Italian inspired ng mga pagkain sa Tony and Sergio.
06:13So Tony and Sergio, this restaurant, you have an indoor dining and you also have the outdoors as well, right?
06:22So what is the capacity for the outdoor area, the one we're in?
06:26Basically, the outdoor capacity is roughly 50 person.
06:29Oh.
06:30How you can see is al fresco.
06:32It's a very good place where you can eat, you can enjoy with your friends, with your family.
06:36Or with your special someone.
06:38Right.
06:39Amazing place.
06:40Thank you so much.
06:41So why is it called Tony and Sergio?
06:42They are two brothers from Italy and they have this inspiration from the food.
06:51As they travel also to Spain, to Argentina, they like to combine these Italian and Spanish dishes.
06:58All fresh food, fresh ingredients.
07:00That's why they call Tony and Sergio.
07:02This is Sergio.
07:03This is Tony.
07:04You can see all the history that one here.
07:07The history talk also about the restaurant is past also.
07:11And they have very passion about the food, about the quality of the food.
07:17And they create this restaurant, authentic Italian restaurant.
07:22Legit European ambiance.
07:24Check!
07:25Eh, kamusta naman kaya ang mga pinagmamalaki nilang dishes?
07:28This is our pizza area.
07:30And the unique, this is our pizza.
07:32Which one?
07:33It's a long pizza and you can find only here.
07:35Yeah.
07:36So basically, this is very unique for here.
07:39Plus, we have a wood paella, no?
07:41The Filipino-like paella.
07:43Paella, dalakasa.
07:45Food explorers, ang ganda ng presentation nila.
07:48I'm super excited kasi this also reminds me of home.
07:51Way back in Zamboanga, my mom used to cook a lot of paellas.
07:55So, tikman natin to.
08:00Yung lasa ng rice na yung pagka-season sa kanya is perfect.
08:06Hindi ganun kaalat.
08:07And also guys, yung mix ng seafoods, lasang-lasa mo eh.
08:10Yung lasa niya, hindi lang siya yung parang nasa surface.
08:13Well blended talaga siya.
08:27Pwede na akong mag-asawa.
08:29But, napakahaba na pizza metro.
08:33O, di ba gusto natin yan?
08:34So, eto guys, hinati nila ito to three flavors.
08:38Ayan.
08:39Eto may chicken.
08:40Eto naman, plainly mga cheese.
08:42And then, eto may herbs and spice.
08:44I think this is basil.
08:53Cheesy, cheesy siya.
08:55At ang sarap ng crust niya kasi,
08:57alam mo yung chewy, hindi dry.
09:00Perfect.
09:01Mmm.
09:02Mmm.
09:03Mmm.
09:04Mmm.
09:05Sarap.
09:07Etong pizza metro nila is actually inspired by the Italian flag.
09:11Yung tatlong hati niya is first, yung green part, which is pesto.
09:17Etong gitna niya is the white part, which is the six cheese.
09:20O, kalan nyo pork cheese lang.
09:22Dito, six cheese.
09:24Tsaka yung huli naman is the red, which is the pomodoro.
09:27Ayan.
09:28Susunod naman, tatry natin ang kanilang creamy baked risotto.
09:36Oh my.
09:40Cheesy, creamy baked risotto.
09:44Buttery.
09:45Hearty.
09:46Masarap.
09:47In fairness.
09:48Sa mga mahilid sa rice dyan, pa rin.
09:49Na ibibake.
09:50Ay.
09:51Bongga.
09:52Kuya!
09:53What is the meaning of this?
09:54It's a chocolate chocolate chocolate.
09:55Oh.
09:56So chocolate po yung labas niya.
09:57Yes ma'am.
09:58Tapos yung loob.
09:59It's sad.
10:00Dung natin po na chocolates.
10:01I'm excited na ako tikman.
10:02Ang sarap.
10:03Best dessert ever guys.
10:04So parang may layer siya.
10:05So bottom.
10:06It's a chocolate chocolate chocolate.
10:08Oh.
10:09So chocolate po yung labas niya.
10:10Yes ma'am.
10:11Tapos yung loob.
10:12It's sad.
10:13Dung natin po na chocolates.
10:14I'm excited na ako tikman.
10:16Ang sarap.
10:17Best dessert ever guys.
10:18So parang may layer siya.
10:19So bottom layer is yung kanilang moist chocolate cake.
10:34And then may mousse siya on top of it.
10:37Kaya sobrang light and fluffy.
10:39Tapos na drizzlean pa ng caramel.
10:42Which adds a bit of sweetness.
10:44Which is so, so good guys.
10:47As in.
10:57Sarap.
10:58Sunod namang dessert is a tiramisu.
11:02Oh my.
11:11Wow.
11:12Wow.
11:14Mga ka food explorers.
11:17Something unique that I found here sa Tony and Sergio is their Italian soda.
11:22I never knew na may Italian soda pala.
11:25Kala ko soda soda lang diba?
11:27Pero meron pala.
11:28At iba't ibang flavor din siya.
11:30So kakaiba.
11:31At eto na nga.
11:32Ito yung flavor niya sa baba.
11:34Mixed with carbonated na drink.
11:37And then meron tayong whipped cream sa itaas.
11:39And may tamang way din ng pag-inom nito.
11:42So you can do it two ways.
11:44Ganito na.
11:45Kung gusto mong mas sweet.
11:47May suspension sa baba.
11:48Or you can actually mix it.
11:50So ako imimix ko siya kasi ayoko ng sobrang sweet.
11:54Ayan.
11:55So this is their peach Italian soda.
11:58Smacking.
12:03Ang sarap.
12:04Creamy vanilla peachy na soda.
12:07Ganon yung lasa niya.
12:09Something na I know na magugustuhan ating mga Pilipino.
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