00:04So, Binondo Boys, we conceptualized it.
00:08Bringing Binondo to different parts of Manila,
00:10it's how we show our creativity.
00:13For the concept of Filipino-Chinese,
00:15one, it's comforting, it's warm,
00:18it's also, again, familiar.
00:21We didn't bind ourselves in tradition,
00:24how we season our food,
00:26how we want to present it,
00:28what we want to add,
00:30even if it's not traditional.
00:31As long as it will taste good to us,
00:34then we'll be happy to serve it to everyone.
00:38Binondo Boys ang isa sa mga halimbawa
00:40ng nauusong micro-dining concepts ngayon.
00:43This refers to a highly curated and intimate restaurant
00:46that caters to a small number of guests at a time.
00:49But don't worry, food explorers,
00:51you will always have a seat anytime within the day
00:54dahil 24 hours silang bukas.
00:56It's more of having, it's easier to expand.
01:01You know, you have small spaces everywhere
01:03and then you put up a small team
01:05and then a small capital.
01:0824 hours kasi it's more of surprising also
01:12that we get the late-night crowd restart.
01:15Good crowd at 8pm going through 4 to 5am.
01:21Sa kanyang pagbabalik sa Farm to Table,
01:23ganadong ganado na si Vince Maristela
01:25na tikba ng mga pagkain binabalik-balikan sa Binondo Boys.
01:29Kung hei Fat Choy, mga food explorers,
01:32at syempre malapit na ang Chinese New Year,
01:342 days na lang.
01:35Ano ba makakainin natin?
01:37Eh di syempre Chinese food!
01:39Chef Marvin, ano ba yung mga inihandaan natin dito?
01:42Dahil palitan ako, dinudumog to ng mga taga-cusings.
01:45Yes, so we'll start with, ano,
01:47our white chicken noodle soup.
01:49We have our braised beef entendo noodles.
01:54And then merong tau seasperic rice, gindara tofu.
01:57We have our dumplings.
01:59We have our hakao and pork and shrimp.
02:02And then for dessert,
02:03we'll have, ano, almond lychee taho.
02:05Itong noodle soup na to, paano ba ito yung inandang?
02:09Ito, for the noodle soup, syempre ang soup.
02:11It's made out of bones, chicken skin.
02:14Then we used dito ramen noodles para maiba naman.
02:18Dito ramen noodles.
02:19Yes.
02:19And then for the chicken,
02:20yung chicken is the most selling point dito
02:22kasi we cooked it very low,
02:25just to the point na maluto sya ng saktong-sakto,
02:29ng 65 degree Celsius.
02:31Paka juicy pa.
02:32Yes, very precise.
02:37Kakaiba sya pa.
02:38Yeah.
02:39Kasi ang Hainanese chicken, we steam it
02:41almost to the point na cooked lang din sya.
02:43So, same as the white chicken,
02:46cooked very precise at 65 Celsius.
02:49Pansin ko, chef, hindi ano, hindi tinipid yung ano,
02:52yung chicken.
02:53Ano laki.
02:55Solid sya, kasi kapag humihigop ako ng sabaw,
02:59yung mga, eto, mga onions,
03:02sumasama,
03:03parang may,
03:05parang may ulam ka na din.
03:06Ang ibig sabihin pala pag ano,
03:08pag Chinese New Year noodles,
03:10long life, prosperity,
03:11tsaka fortunes.
03:12So, pag kumain ako neto,
03:13ayayaman ako.
03:14Yes.
03:15Ahabang kabuhay mo.
03:16Ah, ganun.
03:17Ah, next, eto tayo.
03:18Noodles pa din.
03:19Baka sobang yumaman na akong neto, ah.
03:21Eto.
03:22Dito naman,
03:23we season the noodles lang,
03:25grape,
03:25which is a Chinese seasoning taste.
03:28And then, again, aromatic oils.
03:30Aromatic oils.
03:31And then, we fat.
03:33Tsaka, pansin ko, Chef,
03:34iba yung ano niya, no?
03:35Iba yung noodles niya.
03:36Noodles, yes.
03:36So, we went for these noodles,
03:38kasi maganda yung tapet nung oils,
03:41nung mga aromatics.
03:43I would also suggest,
03:44kung nga rin, ganyan siya,
03:45tiny sticky,
03:46to pour a bit of soup
03:48to loosen the noodles.
03:51Nung sinart mo tong business na to,
03:53madami din tumulong talaga sa'yo
03:54na family members.
03:55I guess, yeah.
03:56Oo.
03:57Pansin ko din kasi,
03:58kada dish na pinapatikim mo sakin,
04:00parang nakatikim na ako ng ganun,
04:02pero may kakaiba,
04:04may kakaibang twist dun sa dish na yun.
04:06This is how we want to show our food,
04:09and ayaw namin na i-compare ka nalang kami sa iba.
04:14Ang ibig sabihin pala ng cake is
04:17new life, fertility, tsaka new beginnings.
04:21Yes.
04:21Kaya pala, kada kain mo,
04:23may itlog.
04:24May itlog.
04:25So, these ones are hakaw.
04:27Hakaw, perfect sa matakaw.
04:29Oo, diba?
04:29So, ito, ginagawa ng in-house naman siya.
04:33So, we have our commissary.
04:34Doon ginagawa lahat ng
04:36behind the scenes ng mga food.
04:39So, ito, it's
04:40shrimp.
04:41Shrimp.
04:42Shrimp hakaw.
04:43Ang dumplings pala, meaning na ito,
04:46wealth and family unity.
04:49Pag Chinese New Year.
04:51Pag hindi Chinese New Year,
04:52hindi ko alam.
04:53May itlog.
04:54May itlog.
04:55May itlog.
04:57Next is our pork shrimp shomai.
05:01So, it has shiitake mushrooms also inside.
05:04Shiitake mushrooms.
05:04Pork fat.
05:06Pork shoulder.
05:07Next, we'll try the tau si.
05:10Tau si.
05:10Yung marination ito, which is plum sauce.
05:13And then, yung brown sauce will be our sweet soy.
05:16Ang sakap.
05:17Yes.
05:19Perfect na perfect sa kanin.
05:21Mm.
05:21Solid ito.
05:22Ito, chef. Ano na yan, chef?
05:23Ito.
05:24This is our gindara tofu.
05:26So, gindara is black cod.
05:29Is black cod.
05:29A type of fish.
05:33Sarap ng wasabi mayonnaise, chef.
05:36Hindi siya ganun kaanghang.
05:38Pero yung wasabi,
05:39Nandun.
05:40Nandun.
05:41Kanina, mga kag-food explorers,
05:43nag-scratch ako para dun sa secret menu.
05:47Ano yung nakuha namin, chef?
05:48Our hotpot sandwich.
05:50Here in Binondo, boys,
05:51we have our secret menu.
05:53So, the secret menu is how we want to show
05:57how creative we can get still.
06:00So, one example is our hotpot sandwich.
06:04For this one, gusto namin na,
06:07if familiar ka sa birya.
06:09Ah.
06:09Birya tacos.
06:12Yeah.
06:12So, parang ito rin yun.
06:13So, it's a love child of a birya taco,
06:17banh mi,
06:18and hotpot.
06:19I would suggest,
06:20nag-spread ka ng unting itong
06:22peanut aioli natin.
06:24Ilagyan ko muna niya,
06:25tapos i-dip ko.
06:26Yes, and then dip mo.
06:27As in, dredge.
06:28I-dredge mo yung, ano,
06:30yung sandwich.
06:31It'll be parang crispy,
06:33tapos very moist,
06:35very juicy.
06:36Very aromatic
06:37from the oil ng
06:40hotpot sandwich.
06:43Stop!
06:44Yeah.
06:47Yakaiba to ah.
06:48First thing, yung makatigim nito, Chef.
06:50So, the secret menu is nandun yung mga, ano na,
06:53unhinged ideas
06:55na hindi mo din talaga makikita sa
06:57traditional Chinese or Filipino Chinese restaurants.
07:01Ha!
07:01Ha!
07:02Thank you, Chef.
07:04Happy Chinese New Year
07:05sa'yo.
07:06At sa lahat din,
07:07sa Food Explorers din,
07:09Happy Chinese New Year.
07:11To a brighter future,
07:12dapat masample kinakain natin,
07:14diba?
07:14Ayan, dito lang yan,
07:15sa Binondo Boys.
07:16let them know which everyone finds out here.
07:16Peace.
07:17Yes know.
07:32Male websites.
07:32Hey, ha.
07:33Mega Wall helps,
07:35Cow kant coming to the office.
07:35Have Fun to five.
07:36I'M not having a beer time.
07:36Allison of justice.
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