It’s HAPPY HOUR with Kris Bernal at her co-owned Kauri Taproom! | Farm to Table - video Dailymotion

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Aired (November 16, 2025): In this episode, actress, mom, and business owner Kris Bernal takes Food Explorers on a tasty journey through her newest venture — Kauri Taproom, a restobar she co-owns in San Juan City. Discover the flavors, the concept, and the story behind this exciting foodie spot in this video!  For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00Kinala natin si Chris Pernal na magaling na artista,

00:03mapagmahal na mami,

00:05at masipag na businesswoman.

00:08At ang bago niyang baby,

00:09Matatungu!

00:13Malikot kasi yung utak ko,

00:14lalo na pag wala akong soap na ginagawa

00:16o pag di ako masyadong busy,

00:17lagi kong nasa isip, anong business ang pwede kong gawin?

00:20So, naisip ko, alam mo naman,

00:22lagi akong into food business,

00:24so naisip ko mag-come up ng

00:25Filipino restaurant showcasing

00:27the Filipino craftsmen.

00:29Gusto ko, pag pumunta yung mga

00:31tao dito, parang, uy, ang tagal ko nang dinakain to ha,

00:34parang subukan ko nga ulit,

00:36na-miss ko to ha, at sa probinsya ko lang to

00:38na nakakain eh, yun yung gusto kong

00:40maiwan sa kanila. So, naisip namin

00:42kasi yung kauri, because

00:43kauri kasi, may kauri tree

00:46kasi eh, yung kauri na puno, parang

00:48it symbolizes strength

00:49and timelessness, at ito yung parang

00:52isa sa mga pinaka long-lasting

00:53at pinaka matibay na puno.

00:55So, naisip namin, pwedeng

00:57sinisimbolize tayong mga

00:59Pilipino. Na, alam mo yun,

01:01matapang tayo,

01:03lumalaban tayo, ganyan.

01:05At saka, at the same time, kauri, parang

01:07belongingness. Kasama ka,

01:09alam mo yun, part ka ng community.

01:11Ayan, at dito na tayo sa favorite part ko,

01:19ang kumain. At kasama ko syempre

01:21si Chef King. Alam nyo,

01:23ang kwento namin ni Chef King,

01:25na-meet ko sya sa isang private

01:27event na may food

01:29tasting. Tapos, natikman ko itong

01:31laing pasta. Sabi ko, sinong

01:33gumawa nito? And then, pinakilala

01:35sa akin si Chef King. And then, doon ko sya,

01:36didiscover. So, sabi ko, halika nga gawa nga tayo

01:39ng restaurant na, ano, parang

01:40international

01:42cuisine with Filipino twist.

01:45So, anyway, pag-usapan natin yung laing pasta.

01:47Excited na ako, kasi favorite ko talaga ito.

01:49Ito talagang nagpa-oo sa akin

01:50para gawin tong kauri.

01:52Laing, sinasama natin sya sa rice.

01:55Dilagyan namin ng twist.

01:57Sinama namin sya sa pasta, parang may pagka-Italian

01:59sya, pero, doon pa rin yung

02:01Filipino, ano,

02:03dating niya ng pagka-Pinoy.

02:05At saka, alam mo, pag tinikwan mo sya, hindi mo

02:06ma-iisip na bagay pala ang laing sa pasta, no?

02:10Bagnet kare-kare.

02:11Bagnet, yes.

02:12So, isipin na yung bagnet, ha?

02:14Ginawa mong kare-kare.

02:15Hindi sya yung typical na beef kare-kare.

02:17Ito kasi, parang syang normal na

02:20sinaserve sa atin,

02:22pag may mga feast.

02:23So, why not

02:25ihalo natin lahat ng mga ingredients

02:27sa isang bowl, sa rice bowl,

02:29so, para ma-enjoy.

02:30So, habang tinitikman natin sya,

02:32para natin naalala yung

02:33family bonding natin.

02:35Ah, totoo yan.

02:36Kasi pag sa mga handaan,

02:37lagi talagang may kare-kare, di ba?

02:39Tapos, usually, di ba, chef,

02:40ang kare-kare masabaw.

02:41Pero itong atin,

02:42hindi sya ganun kasabaw, no?

02:43Yung tamang sauce lang sya.

02:44Tamang sauce lang.

02:45At saka,

02:46proud ako dun sa

02:47ginagawa naming mga bagnet

02:49kasi very crispy,

02:50yet ang tender niya.

02:51Yes.

02:52Naku, isa pong gustong-gusto ko, chef,

02:54itong crispy pata.

02:56Naku, mataas ang standards ko sa crispy pata

02:58kasi gusto ko yung balat.

03:00Talagang very crispy.

03:01Yung ano niya, yung meat, no?

03:03Yung an-lambot-lambot.

03:04Dapat talaga, slow cook lang talaga sya.

03:06Yun yung sekreto dun.

03:07And yung final niya,

03:09bago sya i-fry,

03:10kailangan dry.

03:11So, mawala yung moisture ng skin

03:13para mas malutong yung ino.

03:15Sobrang crispy.

03:18So, actually, ito namang baby squid.

03:19Ang nagustuhan ko dito,

03:20sobrang lambot ng squid natin.

03:21Ito parang nag-melt yung squid.

03:24So, sobrang lambot.

03:25Parang appetizer sya.

03:26So, meron syang bread.

03:28So, pwede mo syang spread.

03:31Tapos, meron din syang garlic confit.

03:36Ang lampit yung squid, chef.

03:38Kakompliment yung garlic, no?

03:40Okay, meron tayong sushi platter dito.

03:44Pero wait lang.

03:45Iba yung toppings niya.

03:46Yung sushi platter natin,

03:47ito may bopis.

03:49Yung isa may adobong pusit.

03:50At ito, may kare-kare.

03:52Japanese-inspired,

03:53pero Pinoy pa rin yung detay.

03:55Ito, bopis ang nasa taan.

03:58Yung style niya is aburi.

03:59Aburi.

04:00Yes.

04:00So, may ginagreel pa namin sa ibabaw.

04:03Binabroil pa yan.

04:04So, may crust din tayo sa ibabaw.

04:07So, ito, gusto ko na in-incorporate natin yung sangyupsal na

04:11teknik ng pagkain.

04:13Yung itong bagnet buro.

04:15O, diba?

04:16Kuha ka ng mustasa,

04:17tapos may bagnet ka.

04:20And then, meron tayong bagnet buro.

04:24Pero, in fairness,

04:25kasi alam mo,

04:25minsan lang ako makakita sa menu na may buro talaga.

04:28Chef, natuto ka daw gumawa ng buro

04:31sa probinsya niyo.

04:32Nung bata ka pa.

04:33Oo.

04:34Sa Pangasinan, actually, yung...

04:35Ah, Pangasinan ba galing yan?

04:37Ah, Central Luzon.

04:38Meron dito sa Pampanga.

04:40Pero yung version namin,

04:41kasi puro isda.

04:42So, puro tilapia, bangus,

04:44yun yung binuburo namin.

04:46Nagpaturo ko sa chewing ko.

04:47Mahilig kasi ako magluto talaga.

04:48So, nakita ko siya.

04:50Tinanong ko paano ginagawa.

04:51Masarap niya,

04:51kasi kakaiba yung buro,

04:53yung pag-inglasan ng buro.

04:54Plus, healthy rin siya.

04:55Probiotics yan.

04:56Ah, talaga?

04:57Oh, wow!

04:58Galing yun, ah!

05:06Siyempre, hindi lang masarap ang pagkain namin.

05:08Masaya din dito ang happy hour.

05:10So, eto na nga,

05:11pinapakilala ko sa inyo.

05:12Our mixologist,

05:14Janna.

05:14Ang ganda, di ba?

05:15Actually,

05:16dun ko na meet si Janna.

05:17Ang gandang-ganda ako sa kanya.

05:19Eto yun,

05:19kami ng asawa ko,

05:20pumunta kami sa

05:21Speakeasy bar niya.

05:23And then,

05:23ayun,

05:24parang finifeature siya

05:25kasi ang galing niya nga

05:26gumawa ng mga

05:26craft cocktails.

05:28Tapos,

05:28nag-mix-mix siya.

05:29Ganun sa'yo,

05:30ang ganda naman itong

05:31mixologist na ito.

05:33Kwentuhan mo nga ako,

05:34Miss Janna,

05:34paano mo ginagawa

05:35yung mga craft cocktails?

05:36Craft makes it special.

05:38Okay, yung craft cocktails

05:41iska Uri focuses on

05:42Filipino flavors.

05:44Nag-isa pa ko

05:44ng mga ideas

05:45or inspiration

05:47na nag-highlight

05:48ng Filipino flavors.

05:50For the mais con yelo,

05:52since it's a Filipino

05:53favorite na merienda,

05:56hindi ko pinalampas

05:57na wala tayong

05:58cocktail

05:59na inspired by it.

06:02Alright, got it.

06:02Perfect.

06:03Pore mo lang here.

06:05Okay.

06:05Tapos, tap

06:06para mag-close

06:07and then

06:08do the honors,

06:09mistress,

06:09shake it.

06:10Hold it here

06:11para mas,

06:11parang hindi bagay sa akin.

06:13And then,

06:14the other hand here.

06:15Okay.

06:15And then,

06:17long shake,

06:18yes.

06:20Paray.

06:21Pwede ko na maging

06:22sideline to ah.

06:24Pore mo siya dun

06:25sa ready,

06:26ano natin,

06:27glass with ice.

06:28May ganito pa pala siya.

06:29Yes.

06:30Oh, di ba?

06:31Ikaw na bahala

06:32kung papaano mo

06:33i-aano,

06:34i-design.

06:35Mag-dash ka ng cinnamon

06:36to add more

06:38depth of flavor.

06:40Ano to?

06:41Ganon baka dami?

06:43Condensed milk po.

06:44Ito yung nagpapadagdag ng kamis.

06:46Oo.

06:46Ito naman mais.

06:47Yes.

06:47Put the spoon here

06:48para ayan yung pang ano nila.

06:50Ay, sa bagay.

06:50Ayan.

06:51Ando pa rin yung

06:52ano.

06:52Yes, perfect.

06:54Mais,

06:54kunyelo,

06:55cocktail.

06:56Bye,

06:56kauri.

06:57Ang sarap.

06:59Oh,

06:59ang sarap.

07:00This one is called

07:01San Juan Spritz naman.

07:03Since actually,

07:03di ba,

07:04nasa San Juan

07:04ang kauri.

07:05Ay, gusto ko yung

07:06may ganong kwento.

07:08So anyway,

07:09magsistart tayo sa vodka.

07:11This one is the

07:11achara syrup.

07:12Achara?

07:13Sinong gumawa niyan?

07:14Tayo din sa kauri.

07:15From scratch.

07:16Achara syrup?

07:17Paano naging syrup

07:18yung achara?

07:20Lalagyan na natin

07:20ang ice.

07:22Naglagay ako

07:23ng chili tincture.

07:24Actually,

07:25Chili?

07:25Yes,

07:26chili tincture.

07:27This one is

07:28made out of

07:29vodka,

07:30tapos binabara natin

07:31ng mga sili.

07:32So,

07:32naglagay ako ng

07:33orange slices

07:34and basil

07:35to add more

07:36flavor and aroma

07:38sa cocktail natin.

07:38In fairness,

07:38yung itsura niya,

07:39parang achara talaga.

07:40Oo,

07:41di ba?

07:42Yung cocktail na to,

07:42may experience siya.

07:44So,

07:44parang after mong

07:45kagatin ang bagnet,

07:46this one naman.

07:47Kasi,

07:48bagay ang bagnet

07:49sa achara.

07:50Let's try.

07:56Masarap.

07:57In fairness sa kanya,

07:58nalasaan ko yung achara,

07:59pero hindi nga siya,

08:00yung maasim na siya.

08:01Ang galing!

08:02Paano nagmanalawag?

08:03Saka,

08:04alam mo,

08:04bagay talaga yung bagnet

08:05kasi ito,

08:05medyo maalat-alat naman.

08:06Yes.

08:07So,

08:08nagcombine-combine

08:09yung mga flavors.

08:10Next time,

08:10ako na yung makikita nyo dito,

08:11nag-ano,

08:12babartender.

08:12Wow!

08:13Of course,

08:19kung meron tayong

08:20craft cocktails,

08:21meron tayong

08:21craft beers.

08:22And this is headed

08:23by Miss Deya.

08:25Alam mo,

08:25very interesting.

08:26Alam mo,

08:26paano ako nakilala

08:27si Miss Deya.

08:27So,

08:27nung baby shower ko,

08:29naghanap yung asawa ko

08:30ng drinks for adult.

08:31Kasi syempre,

08:32pag baby shower,

08:32puro mga,

08:33alam nyo na,

08:33mga juice,

08:34ganyan.

08:35So,

08:35sabi niya,

08:36paano naman kami

08:36yung mga adult

08:36at mga lalaki

08:37ng mga drinks namin?

08:38So,

08:38naghanap ako

08:39ng anong mobile bar

08:40ng craft beers.

08:41Ayan,

08:41nahanap ko si Jade's Temple.

08:43Actually,

08:44what's different

08:44about our craft beer

08:46is we are also promoting

08:49yung local ingredients.

08:51So,

08:51very Filipino siya.

08:52So,

08:52in line talaga siya

08:53with Kauri.

08:54So,

08:55nagmamatch yung flavors

08:56ni Jade's Temple

08:58sa mga food

08:59and cocktails

09:00ni Kauri talaga.

09:02Sometimes,

09:02yung ingredients

09:03ng Philippines

09:05is parang

09:07na-overlook

09:07ng other people.

09:09When I had this business,

09:11I wanted to promote

09:12also yung ingredients

09:13ng Philippines.

09:15So,

09:16ayan,

09:16very nostalgic

09:17yung mga flavors

09:19na to for me

09:19but at the same time,

09:20it's also promoting

09:21our agriculture.

09:24Favorite ko itong

09:24mango lager

09:25kasi

09:25lasang-lasya mo rin

09:27yung tamis ng

09:28manga

09:29na hindi na

09:30overpowered din

09:31naman yung

09:32beer.

09:33So,

09:33at yung mango lager.

09:34Yung mga pagkain namin

09:35kasi,

09:36ginawa din siya

09:37para bagayan

09:38yung mga craft beers

09:39namin.

09:40So,

09:40maganda rin

09:40combination

09:41yung mango lager

09:42natin

09:42with

09:43tinapa pizza.

09:48Sarap!

09:49Ito talaga yung mga

09:49beers na kaya

09:50kong inumin.

09:51Refreshing!

09:53Ang sarap

09:54yung pizza natin.

09:55This one

09:56is IPA.

09:58So,

09:58yung IPA

09:59actually is

10:00parang

10:00usually yung mga

10:01craft beers

10:02known for their

10:03IPA.

10:04Parang

10:04naging flagship

10:05na siya

10:06ng mga

10:06brewers.

10:07So,

10:08ito yung

10:08IPA natin.

10:10And usually

10:10mga savory

10:11food,

10:12yun yung bagay

10:13sa IPA

10:13natin.

10:14In fairness

10:15sa IPA

10:15natin,

10:16hindi siya

10:16yung ganun

10:17ka-strong,

10:17yung taste.

10:18So,

10:18very drinkable

10:19yung

10:20sa atin.

10:21And then,

10:22we focused

10:22more on

10:23yung pagka-floral

10:25ng IPA

10:26kesa dun sa

10:27paet

10:28tsaka sa taas

10:28ng alcohol

10:29content.

10:29Baka naman

10:30pwede nyo pong

10:31bisitahin

10:32at experience

10:32ang Kauri Top Room

10:34dito lang po

10:35sa Wilson Green Hill.

10:36Sana makapunta po

10:37kayo at

10:38nako,

10:39balitaan nyo ko

10:40kung ano

10:40ang tingin nyo

10:41dito sa mga

10:41hinandaan namin

10:42dito sa Kauri Top Room.

10:59Pwede nyo

11:01pwede nyo

11:02pwede nyo

It’s HAPPY HOUR with Kris Bernal at her co-owned Kauri Taproom! | Farm to Table

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