00:00GANITO ANG NAKASANAYANG STREET FOOD NATING MGA PILIPINO
00:06TUSOK-TUSOK, IHAW-IHAW, PRITO KUNG PRITO
00:10Pero sa restaurant na ito sa Makati, ganito nila inihain ang mga pagkain kalien ito
00:16Ang isaw de plato, habang ang kwek-kwek, parang pagkain ng maharlika
00:22SOSYAL!
00:24Sa linggo nito, tayo ay nasa fine dining restaurant
00:29Dito sa Makati City
00:30Mahigit isandaan lahat ang mga restaurant at kainan na kinilala ng prestigyosong Michelin Guide sa Pilipinas
00:37At sa lahat ng iyan, namumukuntangi ang helm ni Chef Josh Boutwood
00:43Dahil sila ang nakakuha ng pinakamataas na parangal mula sa Michelin Guide sa Pilipinas
00:51With not only one, but two stars!
00:56Chef Josh!
00:57Deathacre, hello, how are you? Welcome to helm
01:01Ang Filipino-British na si Chef Josh Boutwood lumaki sa United Kingdom at sa Espanya
01:08Pero labing-anim na taon na siya rito sa Pilipinas
01:11Ang husay ni Chef Josh sa pagluluto, mukhang nakuha niya sa kanyang mga magulang na meron ding mga restaurant
01:19Now both my parents are retired
01:21I cook, but I don't cook the way you do, that's for sure
01:24For sure, I'm self-taught
01:25Well, technically I am too
01:27I didn't go to culinary college
01:28That's kind of hard to believe, Chef
01:30But you are laking kusina, you know what that means?
01:32No
01:32You grew up in kitchens, right?
01:34I did, I did
01:35And I did enroll into culinary school, but I left after two months
01:37I'm not very good at learning out of a book
01:39So remarkable, Chef
01:41Imagine getting two Michelin stars and you didn't even go to culinary school
01:46I know, the universe works in mysterious ways
01:48The Philippines' first two Michelin star restaurant goes to
01:52Helm!
02:02Never once did I expect us to reach two stars for the first time
02:06It was never in my wildest dream
02:07Helm!
02:08Why do you think you got the two stars all at the same time?
02:12I think it's because of my sense of humor and my height
02:14No, no
02:15And your mustache
02:17The mustache, yeah
02:17You know, that was definitely the deciding factor
02:20I think what it is for us
02:22When guests come into Helm, it's all about creating a very personalized experience for them
02:27The food that is served in Helm, course, or multiple meals
02:32The chef's chef's group of the planadong planado
02:38At my theme
02:39You know, the kwek-kwek industry
02:41Yeah, we did this dish that was based around kwek-kwek
02:43And the fish bowl and the squid bowl and the kiki
02:45We did one that was isao that was done in a vegan style
02:49We did seitan, which is a vital wheat gluten dough
02:51It's vegan
02:52And we shape it in the form of the intestines
02:55This is chicharon, but we make it out of beef tendons
03:13This is another one
03:14It's going to be our nori shell
03:16So this is a nori seaweed that we roast
03:18And we glaze it with a little bit of a bone broth of fish
03:20And then roast it off into these cone shapes
03:22And then we fill it inside with a light miso emulsion
03:25A hamachi that comes from Japan
03:28We lightly cure it
03:29And then we put some fresh wasabi root
03:30And this jelly on top
03:31This is made out of kelp seaweed
03:34If you can eat that in one bite
03:36Okay, eat it in one bite
03:37Yeah
03:37Get ready
03:39Now you'll taste the jelly with everything else
03:43It's Japanese in my mouth
03:46Yes
03:46This is mushroom parfait
03:48So we have a combination of local mushrooms
03:49That we have cooked down with vinegar
03:51And then we make it into a puree
03:53I'll just squeeze
03:54Squeeze it
03:55I have some foie gras somewhere inside this restaurant
04:00Here it is
04:00They're very decadent
04:02And loads of flavor
04:04Richness especially
04:06And this is just simply pan fries
04:08Puagra
04:09Yung they fatten the duck
04:11Or the goose
04:13Para lumaki huyong atay
04:14This is a pork back fat
04:16This right here
04:18Is a adobo sauce
04:20Oh
04:21So a traditional Filipino adobo
04:23So vinegar, soy sauce, garlic
04:25We take that
04:26And we cure it in salt and black pepper
04:27Kakapiranggot man
04:30Ibang klase naman
04:32Ang lasa
04:33At sarap
04:34Ang ating main course
04:46Gawa sa pinakamalambot
04:48At pinakamasarap na klase ng karni ng baka
04:52Nagmula pa sa Japan
04:53Ang A5 Wagyu
04:55So each side of this is cooked only for 10 seconds
04:58And then we rest it for a minute
04:59And then we repeat that process for up to 2, 3, sorry
05:02Alam niyo daw kung ano ito
05:04Yung pinagsama-sama pong mga balat
05:07Yung mga patapon na parte ng gulay
05:09Finermint ho nila
05:11And turn it into a paste
05:12Para pangalis ng umay
05:14Vegan, vegan bago
05:15Ang sauce
05:17Tatlong araw lang naman daw
05:19Pinakuluan
05:20Wow, what a treat siya
05:28Now here it is
05:29Dasang bagoong
05:33Yung fermented na vegetable trimmings
05:35It works
05:36It does
05:36It's an experience
05:38It's like
05:39I'm on a hill
05:40By the shore
05:41Because there's a
05:42Taste of fishiness in it
05:44Because of the
05:45The ferment
05:45The fermented vegetables
05:47Mula raw nung nabigyan
05:49Nang two stars
05:51Ang Helm
05:51At si Chef Josh
05:53Dagsa ang kanilang mga guests
05:56Every single one of my kitchens
05:57Is a silent kitchen
05:58It never raised my voice
05:59But at the end of the day
06:00If
06:01If you're stressed
06:02And you're cooking
06:03The food will be stressed
06:04Para sa panghimagas
06:06O dessert
06:07Sorbetes
06:08Nagawa sa manga
06:09Mula zambales
06:11We take white chocolate
06:12That we make some clouds out of
06:14And then these are egg whites
06:16That we dehydrate
06:17And the egg white
06:18Has been infused
06:19With Iranian saffron
06:20Isa
06:21Sa pinakamahal na spice
06:22Sa buong mundo
06:24So we'll try it now
06:26Nakakasaya
06:30Mininis na yung
06:31Nga lang-alang mo
06:33From all the fattenes
06:34Nung wagyu
06:35Nung chicharon
06:36If you serve this to ordinary folks
06:39They'd probably say
06:40Masarap
06:40Yeah
06:41Pero it's not how we cook at home
06:43No
06:43How do you respond to that?
06:45My mission is not to
06:47Create food
06:48That anybody can replicate at home
06:50Why would you go out and eat
06:51If
06:51If
06:52If we did something that
06:53Lola or Nanay can cook at home
06:54So you come here
06:55For a once in a lifetime experience
06:57I want our industry to grow
06:59We want to become
07:00A culinary destination
07:02We want people to think of
07:04Going to the Philippines
07:05Not just because of our beautiful beaches
07:06And our wonderful culture
07:07But also for our food seat
07:09Ang itinapampok dito
07:11Ang kakaibang gusay at talent
07:14Ni Chef Josh Boutwood
07:16Na hindi lang basta naghahain
07:18Nang naiibang mga putahe
07:21Kundi inihahanay din ang Pilipinas
07:24The Philippines' first two-Michelin star restaurant
07:27Goes to
07:28HEM!
07:29Sa iilan palan
07:31Na ginawaran ng two stars
07:34Ng Michelin Guide
07:35Sa buong mundo
07:37Mabuhan!
07:39Bye!
07:51Alangga ako ikaw ako
07:52Alangga ako man kaula
07:53Huwag ka nang siman
07:55Maharap ko ito eh
07:57Para kay Lola dan
07:59Hindi ko na ho alam
08:01Hindi ko na yung itindihan
08:02Kung ano nang nangyari sa kanya
08:03Mara ka siguro kayong gagawin namin
08:06Ng lahat para sa kanya
08:07Wala ka ba tala na nakita?
08:09Huwag ka narinig
08:11May gumagalan na balang dito sa atin
08:15Ang mga nangangambang puso't isip
08:25Binagamit yan ng demonyo
08:26Para kumapit sa kaluluwa ng tao
08:28Alam mo?
08:30Kung sino yung dapat mong ipagdasal na hindi mo makita
08:33Si Pochong?
08:37Kumakain ng patay
08:41May matalang pusa
08:42May pakpak ng panguke
08:44Lumalakas kapag kapilugan ng buwan
08:46Pag-iingat ka sa masusunod ko sasabihin
08:51Pag-iingat ka sa masusunod ko sasabihin
08:51Pag-iingat ka sa masusunod ko sasabihin
08:55Pag-iingat ka sa masusunod ko sasabihin
08:56Do you know about the Pochong?
08:58Please repent from talking about Pochong
09:02Ito kapatrakid sa atensyon
09:04Father X
09:06Yan po bang pinakamatinding sanig na nahaharap ninyo?
09:12Hindi ako titigin hanggang hindi ako nakapalingin
09:17Hindi tayo ipapatay
09:18Nakampilatin ang Diyos
09:20Kung magsusunod mo kita sa atin
09:23Ha?
09:24Masusunod ang kalungan mo
09:26Sintiyar mo
09:27Papatawad ng Diyos
09:29Alatang lumalapin sa atin
09:30Ito po si Jessica Soho
09:45At ito ang Gabi ng Laging
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