00:00Two years ago, naki-food trip tayo sa sports bar ni Chef Jose sa South.
00:07Pero gaya ng kahit anong recipe, insan, kailangan natin ng fresh twist.
00:13Ano-ano kaya ang bagong timpla ng Bistro 75?
00:19At sa wakas, nandito na ako ngayon sa Bistro 75.
00:23After mga ilang plans natin, i-invite mo ako, hindi ako nakapunta.
00:28Pero ngayon, sa wakas.
00:30Parang two years na yung invite na ako.
00:31Two years na ba?
00:32Finally, nakarating ka na.
00:33And siyempre, bago na rin, da ba?
00:34Bago na rin, ayun na nga.
00:36And ano na ba yung mga nakalatag dito ngayon?
00:38Basically, yung bangos natin.
00:40Yung tayong chicken dosino, beef tapa, and longganisa.
00:43So what I did basically is parang one of each na may pork, may beef, may chicken, may fish.
00:48Ako kasi personally, favorite ko talaga yung bangos.
00:50Bangos!
00:51So parang gusto ko talaga.
00:52Sige, sige, sa'yo yung bangos.
00:54Ayan.
00:56Kamusta yung bangos, bro?
00:57I think yung bangos is sa mga bestsellers namin.
01:00Kasi talagang perfect breakfast na talaga siya.
01:03Pero bro, I heard na nag-rebrand ka daw.
01:06Yeah.
01:06So originally, ano ba yung concept mo?
01:08Going into yung concept mo ngayon?
01:11Ano ba yung difference?
01:12So basically, yung past 15 years, this was a sports bar called Abin yung 75.
01:17Okay.
01:18And I thought to myself na siguro after 15 years, kailangan nang baguhin talaga yung concept.
01:24So and I want to level up yung pagkain.
01:26Pwede ko ba i-try itong halong balisa?
01:28Bro.
01:28Automatic yung egg kasama.
01:30May egg talaga kasama.
01:30Pwede naman chef daw na kunya i-scrambled kusta yung customer.
01:34Yes.
01:35And bro, ito na nga yung special request ni Prince Carlos.
01:39So yeah, so basically, gusto ko talang i-ibahin yung, i-level up yung breakfast na bukang very gourmet breakfast.
01:45Hindi lang like, naka-plate lang nawala lang.
01:47So talaga like, yun na may, okay ba?
01:50It's better.
01:50Perfect.
01:51Perfect bro.
01:51And by the way, may brewed coffee na, ano talaga ito?
01:55Amerikan, mga latte na kami dito.
01:57Before wala akong gano'n.
01:59Ano lang, regular coffee lang.
02:00Or mga, ano, pang gusto mag-coffee, which is very once in a while kasi sports bar eh.
02:04Kaya since bisero na ako, level up na rin kami.
02:07May coffee na rin kami.
02:08May ice na rin kami.
02:09May latte.
02:10May cafe mocha.
02:12May americano.
02:13So talagang a lot of new things talaga.
02:16Yes.
02:17But siyempre, as workout guys, kailangan yung protein tayo.
02:21So isang ano?
02:22Try mo yung...
02:23Pang gains.
02:24Yes, pang gains yan.
02:25So very lean din siya.
02:27Not so much fats.
02:28Diba?
02:29Yes.
02:30Perfect match.
02:34Ako mahilig talaga ako tumain eh.
02:36Pero one thing about me, di ako maroon mag-luto daw.
02:39Kaya nga nandito ako, para maturuan mo rin ako mag-luto.
02:41Diba?
02:42After it out, tuturuan ako.
02:43Yung pala yung gusto rin.
02:44Yes.
02:45Pero may luto tayo ng mga main dishes ko naman.
02:47Samahan mo sa kusina mga.
02:48Very exciting.
02:49Exciting.
02:55Prince, welcome to my dream kitchen.
02:57Dream kitchen.
02:58Wow, dream.
02:59Bakit ba dream?
03:00Ba't dream kitchen naman?
03:01Basically bro, kasi nag-level up talaga ako eh.
03:03Yung old kitchen ko, di pa ganito itsura.
03:05So yung ginawa ko for the reinvention ng Pistro 75,
03:09talaga ka really hired kitchen experts to really make a gourmet kitchen
03:12na kaya't i-handle yung mga bagong dishes ko.
03:15So our first dish, we'll be making solmune.
03:17It's a French dish using, of course, yung solfish natin, which is a flaky white fish.
03:23Simulan na natin.
03:24Tara, let's go.
03:25Ayun pala.
03:26Yes.
03:27Mayroong smoothie.
03:28Ayun, yun natin ang smoothie.
03:29Ayun.
03:30Shepo says, kind enough to eat the smoothie.
03:32Kasi baka ano eh, baka ma-initan ka sa kitchen.
03:36Ba-energy rin.
03:37Ba-energy rin.
03:38Yes, yung energy.
03:39So isa rin sa mga bagong natin.
03:40Isa rin sa mga bagong natin.
03:41Isa rin sa mga bagong natin.
03:42Na wala dati.
03:43So ang first step natin in any kind of dish, of course, season our fish.
03:46So Prince, a bit of salt and pepper.
03:49A bit.
03:50A bit lang, a bit.
03:51Just generously.
03:52It's enough amount.
03:53It's enough amount.
03:54Pepper naman tayo.
03:55Okay.
03:56So next naman, gently, parang di siya masira.
03:59We flip natin yung fish.
04:00Gusto mo ako gumawa rin.
04:01Kaya yan.
04:02There you go.
04:04O yan.
04:05We flip lang natin.
04:06Yon!
04:07Ang next step naman natin, we're gonna be getting our fish.
04:10Placing it sa flour natin.
04:11So kukote mo siya ng both sides and put it back here.
04:14Then again, flip it na lang.
04:18There you go.
04:19Okay lang yan.
04:20So next step naman, mag-a-fry na tayo.
04:22Tara ko banaw dito.
04:23Alright.
04:28So that's the sound we want.
04:30The sizzling sound.
04:31Usually mga around five minutes per side.
04:33We just want that light rust.
04:35Pero hindi siya salot.
04:36Yung sakto lang talaga.
04:37So ayun, bro.
04:39Our fish is almost done.
04:41So we make the fish just rest on the side.
04:43So around siya five to eight minutes per side.
04:45So next naman, let's start on our sauce.
04:47Alright.
04:48Butter muna tayo.
04:50Alright.
04:51So next, one teaspoon of garlic.
04:53Yes.
04:54Pwede ka pa to yung capers as well.
04:56Lahat na.
04:57Yes, lahat na.
04:58Lahat na.
04:59Next naman, let's squeeze some lemon.
05:00Right.
05:01And then lastly, of course, our wine.
05:03Anong wine to siya?
05:04Marsala wine tayo.
05:05It's white wine.
05:06Just pour everything inside.
05:07Alright.
05:08So yun na yung sauce natin.
05:09So siguro lang to.
05:10Like two or three minutes just to combine everything.
05:11And the side, meron na rin taling beans na ginawa natin, na glenanch natin.
05:15Just a bit of butter on our beans.
05:17Okay.
05:18Lagay na rin.
05:19Yes.
05:20So pag nag-melt na yung butter natin, we can now start to plate our soul muna.
05:24Okay.
05:25Let's go.
05:26Adding our sauce on top.
05:27Okay.
05:28Yan.
05:29Just on top of the fish.
05:30Papaba lang.
05:31Yes.
05:32There you go.
05:33So next naman, we can now add our fries to our side.
05:35May beans din tayo, of course.
05:37Para may healthy ano din tayo.
05:38Healthy side.
05:39Yes.
05:40Alright.
05:41There you go.
05:43Of course, add some lemon sa upper right side.
05:47Get some fresh chopped parsley.
05:49Okay.
05:50And then sprinkle mo lang on top of the fish.
05:52And yun, ready to eat na yung soul muna natin.
05:54Yes.
05:55Siguring lute.
05:56Ako na yung kakain.
05:57Mmm.
06:02Sarap.
06:04Very light sauce.
06:05You can still taste the fish.
06:06Ako na yung fish?
06:07Yeah.
06:08Good job, bro.
06:10Thank you, chef.
06:12Okay.
06:13So our next dish will be our chicken marsala.
06:15So ayan, meron tayong chicken fillet dito.
06:17May konting salt tayo.
06:19Meron din tayong pepper.
06:21Siyempre, both sides tayo.
06:23Add in tayo ng salt and our black pepper.
06:27Pagkatapos, we will transfer it now to our flour.
06:30Yung chicken marsala, kailangan talaga yung fillet.
06:33Pounded talaga.
06:34Kailangan medyo flat siya.
06:35Hindi siya yung makapal.
06:36So next naman yung frying part natin ng chicken.
06:40Ayan.
06:41So we'll be frying our chicken for around 8 to 10 minutes per side.
06:45So ayan, tapos na yung fillet natin.
06:47Cooked na siya.
06:48Next naman, let's make our marsala sauce.
06:50Butter.
06:51Melt lang natin to.
06:52Add na tayo ng sibuyas.
06:54At syempre, konting bawang.
06:57Sotay lang natin to.
06:59Make sure low lang yung heat.
07:01Para medyo slow yung pagluto.
07:02Para hindi masunog yung garlic and onions natin.
07:06Next naman, yung mushrooms.
07:11Okay, next naman, yung wine natin.
07:13Ayan o.
07:15At syempre, to add the creamy texture sa marsala.
07:19Of course, cream.
07:20So quick lang naman to.
07:23After one minute, we can plate our chicken marsala.
07:30Ayan.
07:31There you go.
07:36Good combination.
07:37Good.
07:38Yung cream medyo nalalasaan mo ng coffee.
07:39So it kind of balances out yung buong dish.
07:42And yung mushroom masarap.
07:43Yung chicken, perfect.
07:44May pag ano siya yung matigas na, masarap niyang kainin pag ganon.
07:48Masarap na lang.
07:49Yes, yes, yes.
07:51Approve, approve, approve, approve.
07:52Approve, approve, approve.
07:53Ni Chef Briggs.
07:54No Chef Briggs.
07:55Sarap.
07:58Next naman, I think is one of our more classier, yung Kurobota porkchop naman natin.
08:03So as you can see, very thick cut siya ng porkchop.
08:07So hindi siya yung usual porkchop na kasanayan natin.
08:10Very tender siya.
08:11Sabaga, ito yung steaks ng porkchop naman.
08:15Very level up talaga siya.
08:16Of course, seasoned very generously with salt.
08:19Meron din tayong black pepper, some thyme, and rosemary.
08:24Pero dapat usually fresh talaga, pero nabusan tayo.
08:27So dried herbs tayo today.
08:30Of course, some olive oil.
08:35Massage lang natin.
08:36Yan.
08:38Alright.
08:39Next step naman, mag-grill na tayo.
08:42So gusto ko lang masear yung outside part ng porkchop natin.
08:45Basically, hindi naman siya kinookook all the way.
08:47Gusto ko lang siya magkaroon ng parang grill marks sa porkchop.
08:51Yan yung grill marks na gusto ko talaga.
08:54Ganda ng mga lines.
08:55Okay, since okay na yung charring natin on all sides,
08:58ayun, na-sear na siya ng maganda.
09:00Our next step, we'll be finishing our porkchop sa oven naman.
09:07Alright, after a few minutes, let's check on our Kurobota porkchop.
09:12Tara, plate na tayo.
09:13So meron tayong ditong homemade apple sauce.
09:16Let's take our porkchop.
09:18Then siyempre meron din tayong mga greens as well.
09:22Tayong kunting cauliflower.
09:26Meron tayong mga broccoli.
09:31Carrots tayo.
09:38Super tender talaga yun.
09:39Yung yun.
09:40Tingnan natin yun, no?
09:41Yung yun, no?
09:42Sa sauce.
09:47Super tender.
09:48Not the usual.
09:49And then the sauce goes well din.
09:51Tintayin natin na walang sauce.
09:52Sige, sige.
09:55Sarap po.
09:56Sa amas type mo, may sauce o walang sauce?
09:58Ako kasi.
09:59Kahit anong pagkain, may ligaw sa sauce.
10:00Oh, so you like putting stuff on yung sauce.
10:02Pero kahit walang, sarap palin.
10:04Sarap palin din.
10:22Ayun!
10:23Dito mo pala!
10:24Yes, sir.
10:26Yes, ganda dito ha.
10:27Thank you, thank you.
10:28Welcome to Room 75.
10:31Room 75.
10:32Yes.
10:33Parang Man Cave yun dati yun.
10:34Parang ganun yung vision ko talaga.
10:38This used to be a videoki room dati.
10:40Okay.
10:41So from videoki room to man cave slash speed music.
10:45Okay, so yan.
10:46Naghandaman yung mga drinks para sa atin bro.
10:48Of course, yung unang-una dyan yung salted caramel martini
10:51which is vodka based.
10:53Meron tayong Negroni which is gin based.
10:55Vodka gin.
10:56Siyempre may siesta tayo.
10:58Ito namang tequila.
10:59Tequila.
11:00So may siesta siya may sipa.
11:02Sipa may kick e.
11:03Cheers bro.
11:04Cheers.
11:05Thank you for inviting me.
11:08Sarap.
11:09Swabe lang.
11:10Siesta.
11:11Ito namang pampagising.
11:12Yan.
11:13Bande diba?
11:14Perfect mix.
11:18Sarap.
11:19Coffee ng coffee yun lahat.
11:21The main goal was to transform the sports bar to a bistro
11:24na making it look like a place you can bring your family
11:26for lunch, merienda, coffee, a good dinner with a date.
11:30But then sa gabi, pwede pa rin siyang maging bar night.
11:33So, yeah.
11:34I mean, thanks for coming.
11:35Thank you for inviting me.
11:36Thank you friends for coming.
11:37Hopefully you enjoyed it.
11:38And, yan.
11:39Sa lahat ng mga kapuso, gusto ka lang tayo invite sa Bistro 75.
11:44So, if you're in the south area, please check out my new and improved restaurant.
12:08Bye.
12:09Bye.
12:10Bye.
12:11Bye.
12:12Bye.
12:13Bye.
12:14Bye.
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