- 6 hours ago
Aired (February 15, 2026): Michelin-selected restaurant owner and Executive Sous Chef Welly Rosales joins Farm to Table as the guest of honor in this special episode. Together with our resident chef, Chef JR Royol, he shares kitchen tips, cooking techniques, and celebration ideas perfect for the Chinese New Year season.
Watch as they cook two crowd favorites, Beef Broccoli and Steak Tartare, while Chef Welly brings his Chinese cuisine expertise straight to your table.
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
Watch the full episodes of your favorite GMA shows on the new GMA Play app.
Download now on Google Play and App Store.
Also available on GMANetwork.com/GMAPlay and Android TVs!
Watch as they cook two crowd favorites, Beef Broccoli and Steak Tartare, while Chef Welly brings his Chinese cuisine expertise straight to your table.
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
Watch the full episodes of your favorite GMA shows on the new GMA Play app.
Download now on Google Play and App Store.
Also available on GMANetwork.com/GMAPlay and Android TVs!
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LifestyleTranscript
00:00According to her prestigious career by executive sous-chef in a hotel,
00:05the first one is a vlogger and a culinary artist.
00:09And since Chinese cuisine experts,
00:12we have two versions of a potahe
00:15that's not lost in the Chinese New Year.
00:19Very special is our farm-to-table collab
00:21because our chef is a Michelin-selected.
00:42It's a great chef, Chef Welly in action.
00:48Yes, Chef Welly!
00:50Yes, Chef Welly!
00:52Anong potahe ang ituturo natin sa ating mga food explorers?
00:56Sa ngayon, gagawa tayo guys ng beef broccoli.
00:59Beef broccoli? Yes.
01:01Chef, isa ba ito sa mga staples talaga ng Chinese cuisine?
01:05Yes, Chef. Yes.
01:06Mga ilang orders ng beef broccoli ang dinidispatch ninyo araw-araw sa manho?
01:11Sa outlet lang ng mga 200 orders siguro.
01:14Per day yan?
01:1530.
01:16Grabe!
01:16Okay.
01:17So, kabisadong-kabisadong mo talaga ito.
01:19Yes.
01:20Yes.
01:21Maganda dito sa collab natin, food explorers,
01:23dahil kami ni Chef Welly,
01:25parehong-pareho yung ingredients na meron kami.
01:28Pero, papakitaan namin kayo yung ibat-ibang interpretation.
01:31Chef Welly will give you yung restaurant,
01:34Michelin-rated or selected na recipe.
01:39Ako naman, sarili kong interpretation.
01:42J.R. Royal yan, farm-to-table naman.
01:44So, Chef Welly, turuan mo yung ating mga food explorers nung technique mo.
01:48Okay.
01:49Ready ka na, Chef?
01:50Ready na, Chef.
01:50Alright. Let's roll.
01:52So, unang gawin natin is, iiwain muna natin yung beef.
01:56Kailangan ko lang nung filet mignon.
01:57Kasi, Chef, yung sa'yo, traditional na beef broccoli yung steak mo.
02:05Yung sa'kin kasi, gagawa ko ng steak tartar.
02:08O, yun.
02:09So, kailangan ko dyan, for steak tartar, kailangan natin yung pinaka gitna.
02:14Yung mignon, filet mignon.
02:16So, ito.
02:17Tanggalin lang natin, guys, yung ano, yung litid.
02:20Kasi, misyan, ito yung matigas eh.
02:22So, sobrang dali lang ito ha. Sobrang dali lang ito gawin sa bahay.
02:25So, since walang heat transfer na mangyayari dun sa ating protein, we just wanna make sure na walang mga litid
02:37-litid or taba-taba yung ating isa-serve.
02:40So, we make sure na we remove all of those.
02:43Para, syempre, maganda yung experience ng ating kakain.
02:49Meron kasing part ng meat na medyo matigas, part ng beef.
02:56Pero, ito naman is tenderloin.
02:58Hindi masyadong, ano to, matigas.
03:02So, basically, when we say steak tartar, it's a dish, it's a beef dish served raw.
03:11Yup, you heard me right.
03:12Hilaw po syang sineserve.
03:13So, a few things that you have to remember when you're going to do it at home.
03:18Make sure yung temperature ng meat natin is chilled ito.
03:23Slightly frozen, actually, yung mas magandang atake so that you can cut your beef ng mas malinis.
03:31And, of course, after you have processed this, you make sure na ibabalik mo sya ulit sa fridge
03:37or ilagay sa isang environment na hindi may expose sa danger zone,
03:41which is yung mainit or delikadong temperature.
03:45Simple lang sya.
03:46You just cut your tenderloin into small pieces, small dice, and then we will season this.
03:53Normally, or traditionally, you would season this with Dijon mustard
03:58and some other spices and herbs.
04:02Pero since Chinese version yung gagawin natin, we will be using yung oyster sauce, light soy sauce,
04:09and also sesame oil para doon sa pang-finish natin doon sa ating tartar.
04:16And then for the vegetable components naman natin, we will just straight up saute it.
04:22Tapos toss natin with the same sauce na ginagamit natin for beef broccoli.
04:26Unahin muna natin ito pag-marinate para pumasok yung lasa.
04:32Salt, baking soda, konti lang.
04:35Kailangan lang konti lang kung nakadepende sa dami ng karne.
04:38O maglalagay din tayo ng cornstarch para yung nilagay natin ng mga ingredients, lalong kapit.
05:00Season it with oyster sauce, light soy sauce, some sugar.
05:07Mix lang natin.
05:12And then finally, yung ating sesame oil.
05:16That's it for our meat.
05:18And then of course, i-cover lang natin ito.
05:21And then ilalagay sa ibabaw ng iced bowl.
05:30Chef, pag titignan nila yung dami ng misan plus or kailangan i-prepare.
05:36Kunyari, may isa tayong viewer na gusto mag-umpis ang matuto ng Chinese cuisine,
05:42Chinese dishes.
05:45Hindi ba nakaka-intimidate ang beef broccoli?
05:48Hindi, Chef.
05:49Bakit? Madali naman siyang lutuin.
05:51Madali siyang lutuin, Chef.
05:52Marami lang tad-taran, ano?
05:54Oo, marami lang.
05:55Kailangan i-slice mo ng manipis eh.
05:57Oo.
05:58Para hindi siyang matigas.
06:01Mayroong kasing part, halimbawa dito sa atin,
06:04mayroong sa lokal natin, yung madalas natin makikita sa palingki,
06:09yung beef brown.
06:10Medyo may...
06:10Makunat yun?
06:11Makunat yun.
06:12Kailangan mo rin yung i-slice talaga ng maninipis.
06:17Pag nagluloto ng beef broccoli, pinapakuloan nila eh.
06:20Hindi yung gano'n yung procedure talaga pag Chinese cuisine talaga.
06:24Kung baga,
06:25sa pag beef broccoli, kailangan mo siyang i-advance marination.
06:28Lagyan natin yung broccoli.
06:30Kumukulong tubig.
06:32So, after natin ma-slice yung ating carrots,
06:34eto naman yung ating straw mushroom.
06:37Ito yung isa sa mga mushrooms na na-discover ko
06:39nung mahinawakan akong Chinese hotel dito sa Pasay.
06:44So, eto. Masarap siya.
06:46Para siyang shiitake.
06:47Para sa akin kasi yung shiitake ang pinakamalasa.
06:52Pero, masarap to.
06:54Maganda siyang alternative.
06:56Kahit sa mga chop suy-chop suy natin,
06:58maganda gamitin itong straw mushroom.
07:01Kailangan sa beef broccoli, hindi sa over-cook.
07:04Para nandun pa rin yung crunch niya pag kinakain mo.
07:14Chef, may tanong ako dyan sa walk action na yan.
07:17Ah, Chef.
07:18Gano'ng kahirap,
07:20ma-practice at ma-perfect ang technique ng pagtotos ng walk?
07:25Matagal na training talaga.
07:26Okay.
07:27Tano na kung hindi talaga siya sa Chinese walk na gamit.
07:33Lalo yung diba sa amin ginagamit yung hindi ganito.
07:36Yung may hawakan lang sa gilid.
07:37Yung ditay nga.
07:38O, maditay nga.
07:39So, medyo matagal talaga yung practicean.
07:43Hindi madali siya.
07:44And then tsaka, I think our viewers need to understand
07:47na yung setup na kusina sa Chinese kitchen
07:52is yung kalan mismo para yung may bibig eh.
07:56Diba, Chef?
07:57Yes.
07:58Na actually, ang technique dun is kung ito yung bibig,
08:01doon mo siya tinutos.
08:03Hindi mo siya tinutos ng kamay talaga.
08:05So, doon mo siya inuugoy, parang ganon,
08:08para makuha mo yung rhythm ng pagtotos.
08:10So, kaya pag ginagawa nyo sa bahay,
08:14ba't hindi ganon ka-perfect yung grace, kumbaga,
08:17na kukumpara nyo dun sa mga Chinese cuisine chefs,
08:21kagaya ni Chef Welly, eh dahil nakakatulong talaga yung setup mismo
08:26o yung type ng kusina na pinagagalawa nila.
08:29I-rate muna natin yung wok para pagka niluto na natin yung beef,
08:33hindi siya mag, hindi siya didikit dun sa wok.
08:36Na-raise lang natin yung broccoli.
08:40Paikot lang para bigyan natin ng magandang ano.
08:45Nagyan na tayo ng mantika.
08:48Habang iniinit natin yung mantika, mag-iwabo na tayo ng bawang.
08:53So, ready na yung wok natin?
08:57Chef, ano yung pinatawag na wok hay?
08:59Yung makatulong sa flavor ng wok, Chef, is yung ismoke lang niya eh.
09:04Oh, okay.
09:04Yung nakadagdag ng ano.
09:08Yung parang kakaiba na pag alam mong,
09:10kasi pag sinabi natin yung Chinese cuisine yun yung parang distinction, di ba?
09:14Na may wok hay na parang parang,
09:16parang siyang sunog na bakal na hindi mo maintindihan.
09:19No?
09:20Kaya natin pinaiinit ng ganon yung ating wok,
09:24so that we can get that wok hay na tinatawag natin.
09:28So, ready na yung ating wok.
09:30Ito yung ating oil.
09:38After yan, babalik lang natin yung excess.
09:43I'll start with our aromatics.
09:50Then yung ating broccoli.
09:56Yung ating mushroom.
10:06Then we'll season this with light soy sauce.
10:10Gisa na natin yung garlic at saka luya.
10:21Ito yung mushroom.
10:30So, maglagay tayo ng oyster.
10:34Oyster.
10:35Light soy.
10:37Lagay din tayo ng
10:40O sauce.
10:45So, lagay tayo ng kunting tubig.
10:48Sugar.
10:48Kunti lang.
10:49Para may balance yung lasa.
10:51Dark soy.
11:01Yung carrots.
11:02Lagay natin.
11:07So, Binondo Boys, we conceptualized it.
11:10Bringing Binondo to different parts of Manila.
11:13It's how we show our creativity.
11:15For the concept of Filipino-Chinese.
11:18One, it's comforting.
11:20It's warm.
11:21It's also, again, familiar.
11:24We didn't bind ourselves in tradition.
11:27How we season our food.
11:29How we want to present it.
11:31What we want to add.
11:33What we want to add.
11:33Even if it's not traditional.
11:35As long as it will taste good to us.
11:37Then we'll be happy to serve it to everyone.
11:40Binondo Boys ang isa sa mga halimbawa ng nauusong micro-dining concepts ngayon.
11:45This refers to a highly curated and intimate restaurant that caters to a small number of guests at a time.
11:52But don't worry food explorers.
11:54You will always have a seat anytime within the day dahil 24 hours silang bukas.
11:59It's more of having, it's easier to expand.
12:04You know, you have small spaces everywhere and then you put up a small team and then a small capital.
12:1124 hours kasi it's more of surprising also that we get the late night crowd restart.
12:19Good crowd at 8pm going through 4 to 5am.
12:23Sa kanyang pagbabalik sa Farm to Table.
12:26Ganadong ganado na si Vince Maristela na tikba ng mga pagkain binabalik-balikan sa Binondo Boys.
12:32Kung hey, Fat Choy, mga food explorers.
12:35At syempre malapit na ang Chinese New Year, 2 days na lang.
12:38At bumakakainin natin.
12:40Edi syempre Chinese food.
12:42Chef Marvin, ano ba yung mga inihandaan natin dito?
12:45Dahil palitan ako, dinudumog to ng mga taga-qs.
12:48Yes, so we'll start with our white chicken noodle soup.
12:51Yum.
12:52We have our braised beef entendo noodles.
12:57And then merong tau seasperry rice, gindara tofu.
13:00We have our dumplings.
13:02We have our hakao and pork and shrimp.
13:05And then for dessert, we'll have almond lychee taho.
13:08Itong noodle soup na to, paano ba ito yung inandang siya?
13:12Ito, for the noodle soup, syempre ang soup.
13:14It's made out of bones, chicken skin.
13:17Then we used dito ramen noodles para maiba naman.
13:21Dito ramen noodles.
13:22And then for the chicken, yung chicken is the most selling point dito.
13:25Kasi we cooked it very low.
13:28Just to the point na maluto sya ng saktong-sakto, ng 65 degree Celsius.
13:34Paka-juicy pa.
13:35Yes, very precise.
13:40Takaiba sya pa.
13:41Yeah.
13:42Kasi ang high-nannese chicken, we steam it almost to the point na cooked lang din sya.
13:46So, same as the white chicken, cooked very precise at 65 Celsius.
13:51Pansin ko, chef, hindi tinipid yung chicken.
13:56Ang laki.
13:58Solid siya.
13:58Kasi kapag humihigop ako ng sabaw, yung mga, eto, mga onions, sumasama.
14:06Parang may ulam ka na din.
14:10Ang ibig sabihin pala pag ano, pag Chinese New Year noodles, long life, prosperity, tsaka 4 chores.
14:15So, pag kumain ako na ito, ayaman ako.
14:17Yes.
14:17Ahabang kabuhay mo.
14:19Ah, gano'n.
14:20Next, ito tayo.
14:21Noodles pa din.
14:22Baka sobang yumaman na akong eto, ah.
14:24Eto.
14:25Dito naman, we season the noodles lang way back, which is a Chinese seasoning taste.
14:31And then, again, aromatic oils.
14:33Aromatic oils.
14:34And then, we fat.
14:36Tsaka, paisin ko, chef, iba yung ano niya, iba yung noodles niya.
14:39So, we went for these noodles kasi maganda yung tapet nung oils, nung mga aromatics.
14:45I would also suggest, kung nga rin, ganyan siya, tiny sticky, to pour a bit of soup to loosen the
14:52noodles.
14:54Nung sinart mo tong business na to, madami din tumulong talaga sa'yo na family members.
14:58I guess, yeah.
14:59Oo.
14:59Pansin ko din kasi, kada dish na pinapatikim mo sakin, parang nakatikim na ako ng gano'n.
15:05Pero, may kakaiba, may kakaibang twist dun sa dish na yun.
15:09This is how we want to show our food.
15:12And, ayaw namin na i-compare ka na lang kami sa iba.
15:17Ang ibig sabihin pala ng cake is new life, fertility, tsaka new beginnings.
15:24Kaya pala, kada kain mo, may itlog.
15:27May itlog.
15:28So, this one's our hakaw.
15:30Hakaw, perfect sa matakaw.
15:32Oo, diba?
15:33So, ito ginagawa ng in-house naman siya.
15:36So, we have our commissary dun ginagawa lahat ng behind the scenes ng mga food.
15:41So, ito, it's shrimp.
15:44Shrimp.
15:45Shrimp.
15:45Shrimp hakaw.
15:46Ang dumplings pala, meaning na ito, wealth and family unity.
15:52Pag Chinese New Year.
15:53Chinese.
15:54Pag hindi Chinese New Year, hindi ko alam.
15:56May itlog.
16:00Next is our pork shrimp shomai.
16:03So, it has, ano, shiitake mushrooms also inside.
16:06Shiitake mushrooms.
16:07Pork fat, pork shoulder.
16:10Next, we'll try the tau si.
16:12Tau si.
16:13Yung marination ito, which is plum sauce.
16:16And then, yung brown sauce will be our sweet soy.
16:19Ang sakap.
16:20Yes.
16:22Perfect na perfect sa kanin.
16:24Solid ito.
16:25Ito, chef. Ano na yan, chef?
16:26Ito.
16:27This is our gindara tofu.
16:29So, gindara is black cod.
16:31It's black cod.
16:32A type of fish.
16:36Sakap ng wasabi mayonnaise, chef.
16:39Hindi siya ganung kaanghang.
16:41Pero yung wasabi.
16:42Andon.
16:42Nandon.
16:44Kanina, mga ka food explorers,
16:46nag-scratch ako para dun sa secret menu.
16:50Ano yung nakuha namin, chef?
16:51Our hotpot sandwich.
16:53Here in Binondo, boys, we have our secret menu.
16:56So, the secret menu is how we want to show how creative we can get still.
17:03So, one example is our hotpot sandwich.
17:06For this one, gusto namin na...
17:09If familiar ka sa birya.
17:12Oh.
17:13Birya...
17:13Tacos.
17:14Yeah.
17:15So, parang ito rin yun.
17:16So, it's a love child of a birya taco, banh mi, and hotpot.
17:22I would suggest,
17:23nag-spread ka ng unting itong peanut aioli natin.
17:27Ilagyan ko muna niyan,
17:28tapos i-dip ko.
17:29Yes, and then dip mo.
17:30Kasi yun, i-dredge mo yung ano,
17:32yung sandwich.
17:34It'll be parang crispy,
17:36tapos very moist, very juicy.
17:39Very aromatic from the oil ng hotpot sandwich.
17:46Stop!
17:47Yeah.
17:49Kakaiba to, ah.
17:51Person yung makatigim nito, Chef.
17:53So, the secret menu is nandun yung mga, ano na, unhinged ideas
17:57na hindi mo din talaga makikita sa traditional Chinese or Filipino Chinese restaurants.
18:03Solid!
18:05Thank you, Chef.
18:06Happy Chinese New Year sa'yo.
18:09Thank you, thank you.
18:09Sa lahat din, sa Food Explorers din, Happy Chinese New Year.
18:13To a brighter future, dapat masapong kinakain natin, diba?
18:17Ayan, dito lang yan, sa Binondo Boys.
18:21Sila ang bantayog ng pagkaing makabayan.
18:24Mga kampiyon ng kalan.
18:26Handang tumuklas ng bagong lasa.
18:29Bumubuhay sa tradisyong kanilang kinagisnan.
18:32Lasapin natin ang kwento ng bawat kusin hero.
18:37Pagputok pa lang ng araw,
18:38nagbubukas na ang Echagi Bakery dito sa A. Bonifacio Avenue.
18:43Dahil ilang minuto na lang, darating na ang kanilang mga suki.
18:47All year round, isa ang panaderiyang ito sa go-to places ng mga Pinoy foodies
18:51na naghahanap ng mga paborito nilang pampasalubong.
18:541962, dito tinayo yung Echagi Bakery.
18:59Kasi formerly, Kya po kami.
19:01Yung mother store namin doon is yung Kim Jong Tin.
19:05Dati po kasi, Echagi Street ang pangalan yan.
19:08So, from there, nakuha namin yung pangalan na Echagi.
19:13Somewhere around 1958-59, nasunog yung Kya, doon sa part ng Kya po.
19:20Nag-decide sila na dito sa Ebonifacio, sa Quezon City,
19:25dahil may lupa yung auntie ko dito.
19:28So, 1962, lumipat dito noon.
19:32Yun, father ko ang nag-handle.
19:36Nagsisimula po ako ng mga 6 o'clock hanggang 5 o'clock na po yun.
19:41Sa lahat po ng ginagawa ko, ito po yung pinakamahirap.
19:45Kasi po, yuhulma ko pa po ito ng ano eh.
19:48May dalawang parang kaway ako na,
19:51gaganituin ko na para maging ganito siya.
19:54As a third generation owner of their family business,
19:57ang personal touch ni Peter ay nagbistulang bagong signature ng Echagi.
20:01Somewhere around 1990s,
20:04nag-try ako mag-develop ng mga flavors.
20:07Isa sa mga nag-click is yung Buttercross Hopya namin po.
20:11Hanggang naging siya yung parang may pinakakilala na dito sa bakery namin,
20:17dito sa Echagi Bakery.
20:19At ngayong ipinagdiriwang natin ang Chinese New Year,
20:22mabilis na nauubos ang kanila mga produktong may kinalaman sa naturang tradisyon.
20:26Kasi usually, pagdating ng Chinese New Year,
20:30Chinese tradition, nag-aalay sila.
20:33Anything bilog, marami ko kami mga products na in-offer namin.
20:38Usually, mga bumibili, mga nag-aalay po for the New Year.
20:44At ang dahilan kung bakit ito tinatangkilik ng kanilang mga suki.
20:47Yun sa kanya kasi, unang-unang, tamang timbang.
20:50Tapos yung lasa niya, hindi ko batu.
20:52Ang kadalasan na na-order, sir, is Hopya, Tikoy, or ano po,
20:57Spanish bread, mga ganyan, mga breads po.
20:59Or saan ko makakuha ng gano'ng booking, sir, na gano'ng kadami.
21:03Nakakatuwa naman ho, pag nakakarinig kami ng ganyan.
21:06At ano sila, sobra silang happy na kinakain na yung product namin.
21:13Parang excited pa nga minsan.
21:16Dahil ibinuhos ni Peter ang kanyang buong buhay para sa kanilang family business,
21:19unti-unti na rin niyang iniiwan ang kanyang legasya sa mga magbamanan nito.
21:24His future cousin heroes.
21:27Hopefully na meron kaming next generation pa
21:30na itutuloy yung legacy ng pag-Ho-Hopya.
21:34Sa ngayon ho, yung dalawang pamangkin ko.
21:37And so far, they're doing fine naman.
21:40Any business man kailangan, meron kang touch talaga eh.
21:45Kasi hindi pwede rin iwanan mo lang ng ganyan.
21:50So, dapat from time to time, at sine-check mo rin naman.
21:53Isang adhikain na nagbibigay day ng oportunidad sa mga taong pinamahalaan niya.
21:59Bago po ako magtrabaho dito sa Chaggy Bakery,
22:02dati po akong gwardiya sa labas po.
22:05Nag-extra muna ako pag Chinese New Year,
22:08hanggang sa na-discover po akong gumawa ng mga Hopya-Hopya.
22:11Kasi Pilipino na kultura talagang mahilig kumain eh.
22:15I think ang Hopya, tuloy-tuloy naman ho yan.
22:18Hanggang sa meron nagpa-patronize at may nag-a-appreciate yan,
22:22tuloy-tuloy man, even tikoy po.
22:24So, I guess, two words lang yun eh. Sipag-tyaga.
22:31So, malambot na yung ating carrots.
22:33We will just add some sugar.
22:42And then yung pinaka-slurry natin.
22:56So, lagay tayo ng cornstarch.
23:07So, lagay tayo ng cornstarch.
23:24So, ito na, Food Explorers.
23:26Ito na yung mga recipes na binigay namin ni Chef Welly para sa inyo.
23:30Chef, sana pumasa yung ating interpretation ng beef broccoli ah.
23:35Sige, Chef. Dig in.
23:44Mmm, harap.
23:46Perks of the job is you get to taste,
23:49and of course, cook with world-class chefs.
23:53Ito, world-class dish, man.
23:57So, yung kanilang nakita ko pang, yung ginawa pa lang niya kanina,
24:00yung pinaplato pa lang niya.
24:02So, nakatakam na akong kainin eh.
24:05So, yung natikman ko, sabi, panalo.
24:08Sarap.
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