Aired (September 28, 2025): This café champions local farmers by sourcing ingredients straight from them, with no middleman involved. Haley Dizon visits this spot in Sct. Rallos, Quezon City, where they serve modern classic dishes with a creative twist inspired by our well-loved traditional favorites.
For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM
00:00So, ang concept po namin when we started C was, it's a place for people to bond, connect, and relate.
00:09C is actually a parang universal term siya, marami siyang meaning in different languages,
00:13but it basically means bonding and relating.
00:17We wanted the place to be very inviting, very friendly, and it's a common space for everyone.
00:23So with C, we wanted it lang na it's comfort food but medyo elevated.
00:26So, we did the classic comfort food and then we added twist.
00:31Sino-support namin yung mga farmers from the north? Direct na.
00:34So, dapat ang pinapahalaga natin yung mga hirap talaga, di ba?
00:39Para matulungan natin sa kanila, hindi na dumaan sa middleman, para lahat ng kita sa kanila.
00:45Yung na-harvest nila, na dinideliver nila direct sa atin.
00:49First natin yung ating appetizer, ang taco de lechon.
00:54Let's try.
00:56So, yung lechon niya guys, kung ano talaga yung lasa ng lechon, ganun na ganun siya.
01:05Pero eto, mas madali siyang kainan kasi chopped lechon siya.
01:09And then, etong salsa sa taas, matamis siya pero hindi tamis na asukal, tamis ng fresh fruits.
01:17Yung taco niya guys, hindi siya yung crispy taco, so medyo nabibend mo siya, but sobrang lambot niya and ang sarap niya din.
01:27Ang galing!
01:27Kasi, alam niya yung lasa na kakilala mo, pero at the same time, bago. Ganun siya.
01:36Kaya naman pala, modern, classic, with a twist talaga yung tawag nila sa kanilang mga food dito.
01:41So, hulaan niyo nga kung ano to. Maniniwala ba kayo na ang dish na to ay adobo?
01:48So, yes guys, this is adobo duck with mashed peas and mint, drizzled with adobo oil.
01:59Let's taste.
02:05Iba talaga yung linamnam ng duck.
02:09Meron siyang aftertaste ng mint, meron siyang cool minty flavor after.
02:14And I feel like, the reason why nag-complement yun, is naalis niya yung lansa na pwede natin makuha sa duck.
02:23So, tikman natin yung mashed peas.
02:28Mmm, very clean.
02:31Very smooth taste.
02:34Ang galing.
02:35Manganta mo.
02:37Mmm.
02:37Yung duck guys, yung texture niya, sobrang nagka-complement talaga sa texture na itong mashed peas.
02:48Pag kinain mo sila na magkasama, nagbe-burst yung flavor sa bibig mo.
02:53Yung duck adobo namin, it's not our typical adobo na we use pork.
02:57We use duck and then nakasubi siya ng 48 hours.
03:00Kaya masisigurado namin dito sa Sina, malambot talaga siya.
03:04Itong next dish natin is bagnet at bringhe.
03:08So, yung bringhe guys, ayan, lumaki talaga ako na most of the time, especially kapag fiesta, pagpasko, new year,
03:17meron kaming bringhe sa handaan.
03:19Kaya naman tikman natin ang modern bringhe nila dito sa ating next.
03:26Next, papakita ko lang naman sa inyo kung gano'ng ka-juicy ang bagnet nila dito guys.
03:36So, syempre nandito pa yung skin, yung taba or gagalgal, ang tawag namin sa mga kapampangan dyan, gagalgal.
03:45And then yung laman ng ating bagnet.
03:47Man natin siya.
03:48So, yung bagnet din nila guys, kagaya ng duck na natikman natin kanina.
03:57Hindi siya dry, mabilis siyang kagaten.
04:00So, for sure, matagal din itong binoy, matagal siyang pinakuluan.
04:03Kasi para lumambot ng ganito yung baboy, it takes time talaga.
04:07Next, yung ating bringhe.
04:11Kapampangan ako!
04:12Nakupo!
04:13Let's go!
04:14Oh my gosh!
04:21It tastes like home.
04:24So, ang next dish natin is actually inspired sa French onion soup.
04:29Pero solid version.
04:31French onion grilled cheese.
04:34Meron din siyang French fries nakasama.
04:36Let's taste.
04:37Actually, isa sa mga mayirap na ginagawa kapag gumagawa ng caramelized onion,
04:45minsan nasusunog siya sa sobrang tagal siyang kina-caramelized.
04:49But with this one, it's the perfect, perfect cooked onion talaga.
04:59Anong sauce to?
05:00Kimchi?
05:01Isipin niyo yun guys.
05:03Sauce ang kimchi.
05:04So good.
05:05Kanina, tinikman ni Hayley ang elevated comfort food ng sea.
05:11Dignan naman natin kung paano naman tumatawid ang konseptong ito sa kanilang drinks and desserts.
05:17San Sebastian Cheesecake with Biscoff Sauce.
05:22Originated kasi siya sa Spain.
05:23So yung head chef namin, umiikot talaga siya sa buong mundo para, you know, makapag-create siya ng bagong dish.
05:31Let's try.
05:32Okay.
05:32Okay.
05:35Oh my God.
05:41Hindi ako sweet tooth.
05:43Pero mauubos ko to.
05:45Oh!
05:48Sobrang lambot yung cheesecake nila guys.
05:50Malambot pa sa kaluluwa ko.
05:52So ngayon naman guys, itry naman natin siya with the cookie butter sauce.
05:59So eto yung cheesecake.
06:01Kuha tayo ng cookie butter sauce.
06:04Ang sarap, everyone!
06:14Sa Muscat Tart naman po, layer rings niya, meron siyang yung tart and then lemon custard and then grape, which is the Muscat topped with edible gold pulp.
06:24Kahit very social siya, gagawin natin siya ng hailey version, kamay-kamayan.
06:35So because of the grape, parang feeling ko umiinom ako ng wine, yung fresh taste ng grape.
06:42And then guys, na-amaze ako dito sa sauce na ito, kung ano man siya.
06:49Dito naman tayo sa kanila mga beverage.
06:52As you can see, they have different types of beverage here.
06:55Pero unahin na natin ang kanilang organic Brazilian asai.
07:00So very yogurt.
07:08May mga nuts din siya.
07:10So yung mga proteins, mga vitamins that you need.
07:13Perfect to.
07:14So sa mga health conscious diyan, I can actually say that this beverage is perfect for you guys.
07:22Next naman guys, ang ating ube cream base.
07:28Eto, panglasang Pilipino.
07:30Pinoy na pinoy ang lasa guys.
07:32So yung kagandahan sa kanya, lasang-lasan mo yung ube.
07:35Pero yung kick ng coconut nandoon din.
07:37Kaya talaga, nagka-complement talaga yung taste ng ube and ng coconut.
07:41So guys, let's move on naman sa tiramisu latte.
07:45Sabi nila sa akin, the best way to drink this or to eat it is to use the ladyfinger to stir it out.
07:51Okay, so.
07:56Mmm! Ang sarap!
07:58Nakaka-good vibes.
07:59So, 10 out of 10.
08:01I love it everyone.
08:03Hindi naman ako nasabihan.
08:05Na, iinom pala tayo for today's video.
08:09And this is a drink na ngayon lang ginawa guys.
08:14And we're gonna call it F to T.
08:17Farm to table drink.
08:18Ah, di ba?
08:19Mayroon doon siyang hint of guava and everything.
08:22But I want to put it here sa loob.
08:24Let's go.
08:26Oh!
08:33Oh!
08:33Ang sarap niya guys.
08:35Kasi hindi mo masyadong malalasahan yung alak sa kanya.
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