- 6 minggu yang lalu
Traveling to the Philippines at night, while enjoying typical snacks from the local people
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00:00In this video, you're going to experience food in Manila after midnight.
00:03I'm talking Filipino street food after dark.
00:05Right now, we are here on a layover.
00:07We're flying from Papua New Guinea to Vietnam with Manila smack in the middle.
00:10We are in the country for only about 7 hours.
00:12Right now, it's about 10 p.m. and I am hungry.
00:15In this wild city where the sun goes down, the food stalls come up.
00:18Here, you can find late-night street food and even diners that are open for 24 hours.
00:22I know what you're thinking.
00:23Oh, but Sonny, you could just eat that same food during the day.
00:25No, but listen, it's nighttime.
00:27100 IQ.
00:27Right now, we are in the coolest jeepney in all of Manila.
00:30And we're headed to our first location in the neighborhood of Tongo.
00:32A little street food market that springs up at night known as food ball.
00:36Let's move.
00:38We have just arrived at the market and this thing is awesome.
00:40This is one long street here with what must be hundreds of vendors selling every different type of food you can imagine.
00:45Behind me, our first food stall.
00:46Let's go take a look.
00:47Here, it's all about the fried everything.
00:49We have some things that look a bit more familiar like shrimp calamari.
00:52This is e-south.
00:53This is the first food I ever tried in the Philippines when I started this channel.
00:56It's chicken intestines.
00:57Right here, we have chichoron bulaklak.
00:59What's that mean?
00:59I assume that it's intestines from a pig.
01:01I'm going to get some of those pork intestines.
01:03They look delicious.
01:03They look crispy.
01:04Hopefully, they were washed thoroughly.
01:06But they have something here that's also very interesting.
01:08It is the one day old.
01:09This is a chick.
01:10How does it work?
01:11I do believe when the chicks are born, the ones that can't lay eggs, the males, they're useless.
01:14They throw them in a plastic bag, suffocate them, fry them, and then they end up here.
01:17Could I order some of these, please?
01:18Oh, look at these things.
01:19Sweet, innocent, hairless.
01:20That looks fantastic.
01:21It all starts with this right here, a gas stove.
01:24So our oil is hot, we hope, and the birds are going in.
01:26We're going to wait for that to fry through.
01:27While that's frying, just across the way, my man here says he has gay crabs.
01:30We have some gay crabs.
01:31You know what gay means, right?
01:32Yes.
01:33What is a gay crab?
01:34Here, sir.
01:35You can see if you want.
01:36Okay, yeah.
01:37I've been to the Philippines before.
01:38When people say, hey, we have this cool gay thing.
01:40Come with me to this room back here.
01:41I've been burnt.
01:42Yeah, boy.
01:43Can you just tell me why is that gay?
01:45Why are you gay?
01:46Because we have some genders, sir.
01:48The male crab, sir, is half like that shape under the crabs.
01:50And the lady crab is half like square.
01:53And the gay crab is heart shape.
01:55It's not a rainbow flag?
01:56No, no, no.
01:56It's a heart shape.
01:57Okay, I'm going to pass on the gay crab.
01:58I support them.
01:59I think it's great that they exist.
02:00Yeah, yeah, yeah.
02:02Boom!
02:02We have our first food of the night right here.
02:04It's called hulak-lak.
02:05What is it actually?
02:06It's the large intestine of a pig.
02:07It's the curly part.
02:08And then they fry the heck out of it.
02:09And what's great is when you order it, they fry it again.
02:11You can see it has a beautiful kind of curly...
02:13Oh, God.
02:15It has a beautiful flowing shape to it.
02:17Like a whirling dervish.
02:18For this whole thing right here, $1.60.
02:20Very affordable.
02:20Cheers.
02:22I would love to hate this.
02:23But in fact, I hate to love it.
02:25I like it, is my point.
02:26It's really delicious.
02:28It's very crunchy.
02:29It's super greasy and oily.
02:30But some bites give you a little bit more of that animal kind of flavor to it.
02:33You're like, ooh.
02:34You feel like you're getting a little too intimate with the pig.
02:35You know what I'm saying?
02:36And that's why we have a natural deodorant.
02:38This is a favorite condiment of the Philippines.
02:40It's called vinegar.
02:41This is orange because it's spicy vinegar.
02:43Let's give it a shot.
02:45It's a delicious combination.
02:48That's cool.
02:48Here's why vinegar is so important in this country.
02:50You know, if you ever watch cooking shows, they're always like, oh, you need some acid to cut through the richness.
02:54What is acid?
02:54It would be something like a vinegar.
02:55And what is the richness?
02:56Every Filipino food.
02:57It's a perfect pair.
03:00We have our next late night food right here.
03:01One day old chicks.
03:02Let's take a look at these little ladies or boys.
03:04I just thought, you know, because they're chicks, it might be a girl.
03:06This is one of my first bizarre foods I ever ate in the Philippines, really at the inception of this show.
03:10Here's me doing that.
03:10Since then, I've tried so many crazy foods from around the world that holding this now, I don't feel any intrepidation or intimidation.
03:16I feel excitement.
03:17Let's go for it.
03:20It's good.
03:21And you can feel the organs when you eat it.
03:22I feel kidneys.
03:23I feel a heart, a liver.
03:24What's wild is that every part of this is edible, whether it's the legs or the feet or the beak.
03:28Somehow, it's all soft enough to chew through.
03:30This is the ideal late night food because late night is when we're out here ready to make some mistakes.
03:33That might mean going into a back room to see a gay crab.
03:35That might mean eating one of these.
03:37Let's go.
03:38We have come to our next late night food location.
03:42I got my man here.
03:43John D.
03:44Or John D.
03:45John D.
03:45John Depot.
03:46He added more sounds.
03:47My guy right here has a mobile food cart.
03:49It's a bicycle.
03:49How fast can you get this puppy going?
03:51A bit loud.
03:52Very quick.
03:52Very quick.
03:53Here he's serving not just any type of food.
03:54We have two distinct different meats and I'm very proud and excited to share both of them with you.
03:58Right here, the Esau.
03:59We saw the fried version of that a moment ago.
04:01This is the also fried version but it's on a stick and not breaded, I believe.
04:05Grab some intestines.
04:05Don't examine them too closely, just grab them and hope for the best.
04:08And then we have this.
04:09A part of the cow, but a part of the cow we're not used to seeing every day.
04:12Beef, lungs.
04:13Those are looking particularly juicy.
04:14It feels to me like he's already put a flavoring agent on here.
04:17Did you put seasoning?
04:19Oh, he's like, look, I ride the bike, I sell the meat, I don't marinate it.
04:21You've got your meat on a stick but you need a little bit of flavor to go on top of it.
04:24Right here, this is soy sauce and vinegar with chilies on the inside.
04:27What's amazing about this is that everyone dips theirs but there are some very important rules to follow.
04:31One is that you get one dip, make it a good dip, and then that is it.
04:34Let's give it a shot.
04:35Mmm, good flavoring.
04:38A little sour, a little savory, very spicy.
04:40The intestines cleaned very well.
04:41I appreciate that.
04:42They're a bit chewy, even a little bit gummy on the inside.
04:44Overall, I'm a big fan.
04:45But what I'm really excited about is this right here, the beef lungs.
04:48I'm going to try it without any extra sauce on it.
04:50I want that real cow lung taste.
04:53It is really spongy, an incredibly unique texture.
04:57Mmm, it's a little beefy, nothing off-putting.
04:59It's just a wild, interesting, enjoyable texture.
05:01I like it, but I want to give it a little bit of a hit of a dip.
05:03Our previous sauce was spicy.
05:04This one is sweet.
05:05Cheers.
05:08Sweet, savory, and no heat.
05:09This is so addictive.
05:10If I was him, I'd be eating all my supplies.
05:12So that is our second food location, but it is getting late.
05:14Guys, it is 11.46 p.m., and we have a lot more to see.
05:16Let's move.
05:19Next food right here behind me.
05:20Filipino slushie from Thailand.
05:21Let's see how it works.
05:22Hello.
05:22You have a soda.
05:23Yes, sir.
05:24And you have a machine, and it's moving.
05:25And then now what?
05:25And the vitamins also, sir.
05:27I have only salt, please.
05:28I have salt, but also.
05:29Oh, vitamins.
05:29Ah, no milk, please.
05:30So here she has a bunch of ice.
05:32Oh, and salt, too.
05:33This is going to make it super cold, but how does this actually work?
05:35I don't know.
05:35I'm finding out with you.
05:36Eventually, do I pick a soda?
05:38Yes, sir.
05:38Oh, oh.
05:39Am I, sir?
05:40No, sir.
05:41I've been told it's going to take only five more minutes for something.
05:43Wait, are you doing it now?
05:45She threw a hammer at me.
05:46Put it back.
05:47All right, so from here, she takes one of the cokes.
05:49She hits it on the bottom, and it ain't working.
05:52Okay, let's see it.
05:52Okay, she hits it, and...
05:53Sorry, sorry, it's up.
05:56Look, guys, there's a quarter inch of ice inside now.
05:58Okay, so right here.
05:59It's going to work this time.
05:59Watch this.
06:00Boom.
06:01Um, yeah, nothing happened.
06:02Oh, no, this one's a little bit icy.
06:04Okay, can you open that?
06:07Let's give it a shot.
06:08Let's see what it's like.
06:11It tastes like semi-cold Fanta.
06:13So here's what I think is supposed to happen.
06:15Maybe we can find a video of somebody doing this properly.
06:16It gets to a certain temperature when you hit it.
06:19Everything becomes crystallized within the bottle.
06:21Can I say something?
06:21I have to go.
06:22I think your machine is broken, or maybe it's the operator.
06:24I'm not sure.
06:25Off to our next move.
06:27Boom.
06:27We come to our next place, meat.
06:29You order what you want, and you give it to this man right here.
06:31He throws it on the charcoal, cooks it up, and it's ready to go.
06:33Let's talk about this meat selection, starting with dried squid.
06:36Right here, we have something called Betamax.
06:37This is blood cubes.
06:39We've got big fat sausages.
06:41We've got big pork intestines.
06:42We have pork liver, pork ears, chicken ass, and then right here, just some normal meat chunks
06:47from the pig.
06:47So I'm going to get a few different things right now.
06:49I want to get a couple of these.
06:50I think I'll try some ear.
06:51If you eat the ear, do you think you can hear better?
06:53I do see this chicken ass right here calling my name.
06:56Take a look at it.
06:57Here's the thing.
06:57Recently, I was in Taiwan, and they had some pretty amazing chicken ass there.
07:01I'm going to get a couple of these skewers, and we'll see who is the champ between Taiwan
07:04and here in Manila.
07:06Time to grill it up.
07:06Let's go.
07:07The masked man.
07:08Nobody knows his identity, but he knows he can grill up some mean skewers.
07:15Boom.
07:16E-haw, e-haw.
07:16It means grill, grill, and my gosh, this actually looks pretty dang appetizing.
07:19We have our blood cubes, our pork ear, and then we're working our way up to the axe.
07:23But first, those blood cubes.
07:24Pig blood.
07:25I'm very curious what that procedure looks like.
07:26I mean, they've got to remove the blood from the pig somehow.
07:29Maybe it, like, donates blood.
07:30Can you imagine that?
07:30You don't have to imagine it, because we have AI.
07:32Boom.
07:32Now you're looking at it.
07:33All right, let's give it a shot.
07:33Mm-hmm, that's delicious.
07:35It's so smoky.
07:36You can taste the char of the charcoal.
07:38He's put on kind of a sweet glaze.
07:39It's very sugary.
07:41Oh, wow.
07:42That one, like, some kind of a hot liquid exploded onto that one, but it doesn't taste
07:44like blood.
07:45It's almost watery on the inside.
07:47Next one.
07:47Honestly, this is like a plate full of nostalgia to me, because so many of these are foods I
07:50had when I first came to the Philippines.
07:52I mean, here's a shot of me trying pig ear for the first time about eight years ago.
07:55And pig ear now.
07:58Mm, unbelievably satisfying.
07:59It is gooey, gelatinous, crunchy.
08:01It's a little bit of everything in one, depending on which part of the ear you're eating.
08:04There's fatter bits, and then there's even bits of cartilage in there, too.
08:08Mm, it's the perfect beer food.
08:09The only problem is, I don't have a beer.
08:12Oh, I do.
08:13Sand me.
08:13Ah.
08:15Can't be demonetized.
08:16It's a cultural experience.
08:16Moving on to the ass.
08:18Big pelvis.
08:19Round.
08:19Confusing.
08:20The ass is an important part of the chicken, because it holds a lot of the ass feathers,
08:23and it guards the anus.
08:25I think I'm kind of freestalling right now, guys.
08:26Can you tell?
08:26Anyways, let's give it a shot.
08:27This one has some soft bones on the inside, but you can punch it all the way through.
08:32You can eat or swallow the bones.
08:33The skin is thick, and then as you get through it, you can taste some really dense fat that's
08:37just completely full of flavor.
08:39I'm not just kissing ass here.
08:40I think this is better than the one that I had in Taiwan.
08:42And that one was pretty good.
08:42This is very satisfying.
08:43It's very rich.
08:44It's flavorful.
08:45It's just a great piece of ass in your mouth.
08:47So that is Yi Hao, Yi Hao.
08:48On to the next food.
08:49Our next location is at the end of a dark alleyway, a restaurant known as Rados.
08:58This is a location I went to a couple years ago when we did our cheap versus expensive
09:01Lachon video.
09:02This place has a very inexpensive Lachon and probably some of the best garlic rice you'll
09:05find in all of Mandela.
09:06But they also have a late night food that they're famous for.
09:08Let's go down this alley and check it out.
09:11Welcome to Rados Lachon.
09:13Right here we have a big side of a pork belly.
09:15Right here we have some pork intestines.
09:16This is just pork pork and then this, this right here is something very special.
09:19That is pork uterus.
09:21How'd they know what it was when they pulled it out?
09:23So in a moment I'm going to be trying out some of their pig uterus, but I'm also here
09:26for their soup known as Tumbo.
09:27Let's go in the kitchen and check it out.
09:29So I've ordered the soup.
09:29That is the intestine that's just been chopped down to size.
09:32Now we're going to put in so many different flavors.
09:34She starts off with some fried garlic.
09:35Here we have some onions, then some salt and MSG.
09:37And then finally we have this incredible large cauldron of soup right here.
09:41Wow.
09:41It has an incredibly steamy, porky smell to it.
09:44So that is our soup.
09:45There right here, some uterus of the pig.
09:47Wow, look at that shape.
09:48She cuts it down to size.
09:49Little bitty portions of the uterus.
09:51Throw it on a plate and that is ready to go.
09:55Boom.
09:55Pig parts in various different assortments.
09:57Right here we have the Tumbo.
09:58Here you see the large intestine of the pig.
10:00It's been sliced up beautifully.
10:02Ooh.
10:03Yum.
10:04This smells good.
10:05Oh, shit.
10:05I mean, the sound and the owner looked at me like,
10:06don't smell my intestines.
10:07All right, let's give it a shot.
10:10Mm-hmm.
10:10A bit squishy.
10:11It's not fat, but it feels fatty.
10:13I feel like you take a bite and it bounces back to its original form.
10:15The audio right now with the dog barking consistently, I love it.
10:18Can I say something?
10:19That's pretty gamey.
10:19It's like very oily and it has just a pretty, like, intensely gamey essence to it.
10:23Unless you've got a sweet buzz.
10:27Culture.
10:27I'm trying to figure out what is it about the soup that draws so many Filipinos to it.
10:31Probably the broth.
10:32The broth is made from a hearty, rich, bone broth.
10:36Oh, are you laughing?
10:37The broth is made of broth.
10:40Right now it is 1.06 a.m. in the evening.
10:43I'm not able to string sentences together.
10:44I gotta go one at a time at this point.
10:45The broth is made by boiling for hours rich pork bones.
10:49Let's give that broth a shot.
10:51Mm.
10:52No, that's delightful.
10:52Rich.
10:53You taste the green onion.
10:55A little smoky somehow.
10:56Fatty and a little tamped-down taste of that gamey intestine, but at an acceptable level.
11:00Overall, I find it very satisfying.
11:02Right here we have the pig's uterus.
11:03I was doing some quick research.
11:04The pig's uterus is taken mainly from the female pigs.
11:09What kind of lighting are you doing?
11:10Look at this guy.
11:11He's suffering.
11:11And this guy right here is dropping the light every two seconds.
11:13You guys thought we had light stands?
11:14No.
11:15We always hire people to hold the lights.
11:17It's more organic.
11:18It looks like this uterus smokes cigars.
11:20It is brutal.
11:20A shade of brown.
11:21And then on the inside, it looks like a pate.
11:23No sauce, no flavor enhancers.
11:24Let's go for it.
11:26Mmm, that's good.
11:27It tastes like Chinese fire spice.
11:28It has some of the chewiness of an intestine, but none of the gaminess.
11:31It's a great flavor.
11:32Meanwhile, on the side here, they have a flavoring agent.
11:34Some shaved papaya, and then a sweet, sugary sauce.
11:36Let's give it a little bit of a dip.
11:39That's really good.
11:40I can't believe it.
11:40This is the pleasant surprise of the night.
11:42You never know what you're going to find.
11:43You see things, and you think they're going to be awesome.
11:44Like that slushie.
11:45And it turns out to be a complete disaster.
11:46And then you see things that look like a complete disaster, and they turn out pretty good.
11:49Ooh, papaya, sweet, sugary sauce, uterus.
11:51All the ingredients needed to make life at one time.
11:55That is awesome.
11:56So that is more random pork parts after midnight here in Manila, but we have a lot more to see
12:00as we head to our next destination.
12:01Let's get back in the cheap meat and go find some more.
12:03Boom, we have come to a completely different location within the city.
12:11This place is awesome because of the hours.
12:132.08 a.m. right now, but this place, they are open from 4 p.m. to 5 a.m.
12:16This is for the true meat-loving degenerates like me.
12:19How does it work?
12:20We're going to go inside, talk to the owner, and find out.
12:22Let's move.
12:24This is the owner right here.
12:25How are you doing?
12:25What's your name?
12:25Kenji.
12:26It's very nice to meet you.
12:26Thank you for having me here.
12:27So what is the concept of this restaurant?
12:30It's like a bar and grill.
12:31So usually, most of the people here are drinking at night.
12:34So I'm looking here, and you have all different types of skewers from different animals, creatures.
12:37There's some balls.
12:38But you can also get sisig if you want to.
12:40What is sisig?
12:41Parts with pig face, pig ears, pig's brain, and chick.
12:44Basically, everything from the cabeza cut up and put into a hot pan.
12:47Let's do it.
12:49I'm in the kitchen with Alfredo over here.
12:51We're making sisig.
12:51It starts with me that's already portioned in a bag.
12:54Alfredo, let's do this.
12:55Everything starts with a wok right here.
12:57It's full of water.
12:58He takes the meat out of the bag.
12:59He chops it a little bit with a cleaver.
13:01This is a lot of mystery meat.
13:02That is ready for the wok.
13:04Oh, that is sizzling.
13:07He puts in onions and green peppers.
13:09We have a whole flavor station right here.
13:11Boom, black pepper, MSG, powder, sesame, and soy sauce.
13:14This recipe is a tornado in action.
13:16Nobody knows what's happening.
13:17Somehow, mayo is involved with the recipe.
13:19It smells amazing in here.
13:20This pig head is popping up.
13:21This wok is literally spluttering pieces of pork face everywhere.
13:24Boom, he takes all of that face meat from the pig, and boom, there it goes on top of this hot plate.
13:29It doesn't get much hotter than that.
13:31Oh, he puts an egg on top, and just like that, he's finished.
13:33This thing looks like art, and I cannot wait to eat it.
13:36Boom, nice meal right here.
13:37Wow, guys, this place was a whirlwind.
13:39From the time we got here to the time I met the owner to the time the chef was just doing tornadoes in the kitchen.
13:42It was about 35 seconds.
13:44I feel like I very quickly became acquainted with this unusual, endearing location.
13:47Right here, this is an iconic dish of the Philippines.
13:49In the middle, a raw egg.
13:50It's okay to mix that up a little bit.
13:52We want to break the yolk and mix it about with the meat.
13:54It has cooled down slightly.
13:55Ideally, you eat it right away rather than taking a bunch of videos of your food.
13:59I don't recommend that at all.
14:00Let's give it a little bit of a hit of citrus, and then let's accidentally put 15 seeds in the food.
14:03Let's give it a shot.
14:04Cheers.
14:08Oh, my gosh, it's so good.
14:09The citrus helps.
14:10Again, we need acid.
14:11It's doing a lot of work to cut through that fattiness of the pork.
14:13And listen, who says Filipinos don't eat vegetables?
14:15There's at least five pieces of onion in here somewhere.
14:17Do Filipinos eat vegetables?
14:18Yeah.
14:19Which ones?
14:19Okay, so I just asked the local and Filipinos eat vegetables, and he's still thinking about it.
14:27It's hard to explain the flavor.
14:28It's just a heavy, greasy, yummy dish.
14:30All of different textures, because you've got some brain, you've got some eyebrow, you've got some cheek, you've got some chin.
14:34Everything on the face, the snout, it's in there, too.
14:36Maybe even a little bit of snot.
14:38Wait, is that what that is?
14:42Time check.
14:43It is 2.30 a.m.
14:44Mind you, we flew in from Papua New Guinea.
14:46We're used to the time zone there, so it's actually 4.30 a.m.
14:48But I would say the crew's doing pretty good.
14:49How are you doing?
14:50Pretty good?
14:51How's he done?
14:53Genius.
14:54Sleeping on the job.
14:54I love it.
14:55So that is Cici.
14:56We have one more location tonight before we absolutely call it a day.
14:58Or, I mean, a night.
14:59Let's move.
15:00From here, we are headed to our final location.
15:02We have found the pinnacle of late night eating, a restaurant that is open 24 hours a day.
15:07We're headed there now.
15:07Let's check it out.
15:09And here we are, our last location of the night at nearly 3 a.m.
15:13The late night madness is real.
15:15This place, I love it for so many reasons.
15:16First of all, look behind me.
15:17These folks back here, they're probably recovering from a long night of drinking.
15:20My favorite part about this place is they have high tables and no chairs.
15:24You're supposed to stand and eat and get the heck out so the next flock of drunkies can come in after you.
15:28Here they're serving a food called fardis.
15:29It's a beef soup.
15:30Let's go check it out.
15:32Boom!
15:32We have the kitchen behind me right here.
15:33You can see how all the magic works.
15:35Right here, a giant cauldron filled half with beef broth and half with actual beef.
15:39They have some beef essentials right here.
15:40Many different cuts of actual beef.
15:42And then here, a cross-section of the beef bone.
15:44And you can see the beef marrow on the inside.
15:47All that needs to be added to this is that hot, delicious beef broth.
15:50Hello, my man.
15:50What is your name?
15:51My name is G.R.
15:52G.R., can you show me how the beef is made?
15:54Let's get to it.
15:55All right, so right here, there's a step.
15:56I thought this guy was super tall.
15:57It turns out cheating.
15:58Can I be honest?
15:59I thought there's going to be more room up here.
16:00Hold on.
16:00Let me get on the platform with you.
16:01Hey, this is uncomfortably close.
16:03So right here, we have the green onions.
16:04He puts that on top of the bowl.
16:05From here, he's got that delicious beef broth with an extremely long handle.
16:09That goes over the top of everything, warming up that delicious beef.
16:12That was a lot more straightforward than I expected.
16:14He puts the soup in the bowl, and then it's done.
16:16Thanks, bro.
16:19I don't.
16:22All right, folks, this is our final meal, and then after this, we are rushing to the airport
16:25and flying back to Vietnam.
16:27But this right here is a good one, and one not to be missed.
16:29It's called pa-des.
16:30The first thing I want to do is try that broth out.
16:32It is dark.
16:33It's brown.
16:33It looks delicious.
16:37Savory, beefy, and it tastes like soy sauce, too.
16:39I feel like they put some soy sauce in there for flavor.
16:41I'm thinking through some of this beef, and there's an unexpected amount of bones.
16:43I don't know how drunk people eating this have the patience to eat around the bones.
16:46Let's give it a shot.
16:49The meat has been beautifully braised.
16:51It's very soft and full of flavor.
16:52When you eat something like this, you can't just eat soup and protein.
16:54You need big gobs of rice.
16:56Here's the move, though.
16:57This rice has no flavor.
16:58So what we're going to do is slop some of this broth on there.
17:01Okay, just get a push.
17:02What the f*** is that shot?
17:03Rothman.
17:03Oh, there she is.
17:04Right here, please.
17:05Yes.
17:05That's perfect.
17:06This has been completely saturated.
17:08It's like a whole new meal component.
17:09Is this really what you do?
17:10Not really?
17:11I was just told by an expert on this side.
17:13He's right there.
17:13His name is Joey.
17:14That's wrong.
17:14It's okay.
17:15I don't...
17:16Why did she do that?
17:16It's not the right thing to do.
17:17Why?
17:18It's okay.
17:19We got a lot of broth and we got a lot of rice and it's getting saturated.
17:21And honestly, to me, Jesus Christ, our lighting guy is absolutely wasted.
17:25To me, it looks pretty good.
17:26Let's give it a shot.
17:28There's no time to start.
17:29This is the type of food you eat after a long night of drinking.
17:31It's going to heal you from the inside.
17:33And the next day, you're going to wake up feeling like a million pesos.
17:35What's that, like $20?
17:36That's still pretty good.
17:37That is the beef.
17:37That is the broth.
17:38But we are missing one component here.
17:39And that is these big, badass beef bones.
17:41Right here.
17:42No, that's not where we want to go.
17:43Right here.
17:44Look at that.
17:44Tender marrow.
17:45I'm going to use this plastic spoon to scrape the inside.
17:48Wow, there's so much marrow.
17:49All right, we've got our rice.
17:50We've got that big, bold, bone marrow.
17:52Let's give it a shot.
17:55Oh, I'm rich on rich on rich.
17:56It's lucky they just give you a small portion of bone.
17:58You don't want too much bone in your mouth.
18:00Marrow.
18:00Bone marrow.
18:01It is amazing the traffic they have coming in and out.
18:03A second ago, right there, it was empty.
18:04And now it's full of people looking at me, wondering what we're doing.
18:06Hi.
18:06Are you drunk?
18:08They're shaking their head.
18:08Yes.
18:09So that is our final location.
18:10But we tried so many different foods today.
18:11Right now, I'm going to jump in the cheap meat on the way to the airport
18:14my absolute favorite.
18:15So that has been Dining After Dark here in Manila.
18:18I never knew if this was a city that really thrived in the late night hours.
18:21But after tonight, I am sold on the fact that you can come here at any time of day,
18:24whether it's early morning or late night, to find something absolutely delicious to eat.
18:27My favorite of the day, it had to be the Sisi.
18:29The emotionless stoic chef, the rich, delicious porky meat.
18:32The fact that it was almost exploding off that hot skillet.
18:35Everything about it was absolutely delicious.
18:36It paired perfectly with a beer and it paired perfectly with my taste buds.
18:39So that is it for this one.
18:40A quick layover here in Manila.
18:42But if you want to see more layover videos, let us know downstairs in the comments.
18:45Otherwise, thank you guys so much for watching.
18:46I will see you next time.
18:47Peace.
18:50Okay.
Dianjurkan
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