How ‘The Sanctuary Cafe & Bar’ was built from finding peace and purpose | Farm to Table - video Dailymotion

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Aired (October 5, 2025): In this episode, ‘TRGGRD’ vodcast hosts Sean Lucas and Jeff Moses visit The Sanctuary Cafe & Bar, a place born from one woman’s journey through depression and healing. Inspired by her friend’s travels and Ernest Hemingway’s words, she built this cafe as a haven for peace, reflection, and good company.  For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00Sa kahabaan ng maginhawa, may lugar na pwede ka kumain, magkape, at mag-inom.

00:08Ngunit may mas malalim na kwento kung paano nag-umpisa ang restaurant na ito.

00:12Back 2023, na-depress ako and I was really longing for a safe space.

00:18Parang naglulong ako doon sa pakipag-usap sa mga kaibigan, mafi.

00:23Siya lang actually yung mini-meet ko na kaibigan noong 2023.

00:26Na siya-share niya na pag nangigibang bansa siya, nag-be-visit siya ng plantation.

00:32Naniniwala kasi siya na para malaman yung culture ng ibang bansa no, kay Ernest Hemingway na she needs to visit yung bar.

00:43Doon nag-umpisa yung aming idea ng The Sanctuary Cafe and Bar.

00:47So pinangalanan namin itong The Sanctuary.

00:49Actually yung mga coffee namin, it's a distinct single origin coffee no.

00:54We are proud to say na kami lang yung nag-o-offer talaga and kami mismo yung nag-aangkat no,

01:00ng mga coffee luwak beans indalhin dito sa Pilipinas from Bali.

01:06Kung gusto mo ng tahimik na lugar habang nagkakape, meron silang mini-library.

01:11It is really our sanctuary and it can be your sanctuary as well.

01:17At hindi pinalampas ng ating mga food explorer ang mga pagkain at drinks ng The Sanctuary.

01:21Woo!

01:24Asian-inspired ang mga pagkain dito.

01:27Tulad ng Wagyu Sweet Potato Miso Bliss na inspired sa isang street food ng Taiwan na mas elevated dahil sa Wagyu.

01:36Matitikman din nila ang crispy tofu in garlic sauce with pickled crunch.

01:41Ito naman ang version nila ng sikat na stinky tofu ng Taiwan.

01:45At ang Wagyu and Cabbage Omelette Miso Blaze naman ay inspired sa Japanese Okonomiyaki.

01:50And Chef, balita ko, may ano pa kayo dito, may extra pa kayong magic na ilalagay dyan.

01:58Ah, oo, hindi pa pala to, ano.

01:59Oo, pero eh, kulang pa yan.

02:00I'm a big fan of omelette din to.

02:10Like, I mean, breakfast guy talaga ako.

02:12So, hindi nawawala yung omelette.

02:14Every time na nagluluto ako ng breakfast or going outside to grab breakfast,

02:19if you guys are particular in counting your calories, calories or yung macros, nagka-count kayo.

02:27Swak to, bagay to sa inyo.

02:28Ah, plus the protein.

02:30Di ba?

02:30Siluaghi.

02:32Approve, approve for me.

02:33Approve, buddy.

02:34Ito, punta naman natin tayo dito sa tofu kasi,

02:36Yes, sir.

02:37I think this is better na kainin natin agad eh.

02:39Lalo na pag massoak sya sa sauce.

02:41Dink, dink, dink.

02:42Dink, dink.

02:42Dink, dink, bro.

03:03Dink, dink, dink.

03:08Sabay, sabay, sabay, sabay, sabay.

03:09Ah, interesting nang lasa kasi andun yung tamis and then andun yung saltiness na ka.

03:16Sweet and salty.

03:17Sweet and salty.

03:19And they added something for the texture.

03:21Kasi pag sweet potato, ginawa mong mash, it's very, very soft, very mushy.

03:25And then andun yung starch, di ba?

03:26Ah, so na gawa nilang parang it's solid siya na cake texture, may chew siya.

03:31Di lang siya parang rectang.

03:33Rectang andun na kaagad.

03:34Mush lang siya.

03:35So, ayun.

03:36May bite to it.

03:37So, the texture talaga really adds to the whole experience.

03:41And of course, after nating kumain, Jeffrey, it's time for coffee.

03:45Coffee time naman.

03:46At tutulungan tayo ni Ate Rose ngayon.

03:48I-demo niya sa atin kung paano gumawa ng...

03:51Ah, coffee luwa.

03:53May expectation na ako na special tong kafe nila.

03:56Ayan.

03:58Satisfying siya tignan.

03:59Ayan.

04:03Ang sarap.

04:04Sarap, eh?

04:05Ang sarap.

04:05Diba?

04:06Yeah, very strong coffee taste.

04:08Andun yung aroma, yung...

04:11Medyo may manamistance na ako.

04:12Yes, and then, yun, given strong siya, strong coffee.

04:15Oo, talaga.

04:15Yeah.

04:16May gisinga talaga dito.

04:17Oo.

04:18And of course, syempre, habang napasarap yung kainan natin, syempre, tinawag ko na yung best friend ko.

04:24Welcome, Miggy!

04:25Yes, sir!

04:26Yes, happy hour, happy hour!

04:27Happy hour, next!

04:28Kailangan na, guys, ba?

04:29Oo, kailangan ng kahappy.

04:30Ito na nga yung drinks natin po, mga ka-explorer.

04:33Ito, the first one is the Great Gatsby, ito yung Queen Bee, okay, and then the Pink Bahag Hari.

04:40Okay, and then I'll pick Queen Bee.

04:41Oo, ikaw na sa Pink Bahag Hari, parang.

04:44Binigay, binigay.

04:46Kasi ito ko ko-kuning ko, eh.

04:48Parang may gold siya, oh.

04:50Tako.

04:51Yeah, tilaway ka-do.

04:52Salay daw, salay daw.

04:54Lame kayo.

04:54Lame kayo?

04:55Tamis, tamis.

04:56Tamis.

04:56Huw, huw, huw, huw, huw, huw, huw.

05:08Huw, huw, huw, huw.

05:09Ang kasusubukan?

05:10Oo, game, game, game.

05:11I'll switch it, ilalagay ka na to dito, ah.

05:12Oo, sige.

05:13Ayan, ayan.

05:14Ako ang nung testing nga ng Great Gatsby.

05:16Sige, sige.

05:16Ako ang nung, pika, pari.

05:17Swap, swap, swap, sabi.

05:19Swap, swap, swap.

05:22Huw!

05:23Huw, huw, huw, huw.

05:24Huw, huw, huw, huw, huw.

05:25Triho.

05:26Tatlo po yun, marik.

05:28Kasi tatlo tayo eh.

05:29Mas malakas to.

05:30Mas malakas to.

05:30Mas malakas sa dyan.

05:31Mas malakas.

05:32Mas malakas sa dyan.

05:32Oo.

05:33Oo.

05:33Oo, eto, very strawberry based.

05:35Strawberry based.

05:36Mas malakas pa rin, mara.

05:36Mas malakas pa rin yung alak.

05:37Yeah.

05:55Because what can we do on U, theR Tango?

06:05I don't need to.

06:06Yeah.

06:06Yes.

06:08Not a sound.

How ‘The Sanctuary Cafe & Bar’ was built from finding peace and purpose | Farm to Table

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