- 4 hours ago
- #farmtotable
Aired (March 8, 2026): In this episode, let’s make a café stop at music icon Kean Cipriano and actress Chynna Ortaleza’s “Same But Different” café in Cubao, Quezon City—a space they crafted post-pandemic, inspired by their love for human connection and as a personal escape from their busy careers. Find out more in this episode of #FarmToTable
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!
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!
Category
🛠️
LifestyleTranscript
00:01Exciting na naman yung ating farm-to-table collab kasi isang malupit na chef na naman yung kasama natin.
00:06Super mom, executive chef, owner ng Liam's and Louise's Gourmet Cafe,
00:12ang ating kaibigan, hashtag-a, laking CACS din ito, Melissa Paglia Rocha!
00:20Chef, welcome sa farm-to-table.
00:22Hi, thank you for guesting me.
00:24So, yung collab lang natin, chef, is basically, meron tayong dish, familiar tayo, isa sa mga usual na tinuturo sa
00:32Center for Asian Culinary Studies.
00:34French classics.
00:34O, mga anak kami, chef Jean.
00:36Yes, hi, chef Jean.
00:37Buya base.
00:38What we want to show our food explorers is, we have the same set of ingredients.
00:43Okay.
00:44Pero papakita lang natin yung magkaibang atake.
00:46Yes.
00:47Para mas marami silang magawa. Kunyari, ito yung laging laman ng pantry nila.
00:51Correct.
00:51O, may dalawa na kaagad kayong recipe yung magagawa.
00:53Chef, ready ka na?
00:54Yes.
00:55Alright, let's roll.
00:57For my seafood, kasi buya base is a French soup na puro seafoods yung laman.
01:04So, since Chef Mel is going to do yung somewhat close to that version, ako naman, bibigyan lang natin ng
01:11different interpretation.
01:12Madali lang ito.
01:13So, we have a very hot pan here.
01:15I'm going to steam yung ating shellfish.
01:19So, we have clams here and yung ating tahong.
01:23Buya base is actually a classic French soup.
01:26So, this is their comfort food.
01:28We are going to do parang mix of seafood with fish.
01:34So, lumalabas na ngayon yung steam.
01:36Naluluto na yung ating shellfish and then maglalabas siya ng sabaw.
01:39Yun yung magiging pinaka-sauce ng ating gagawing parang topping ng ating bread.
01:45Yung aromatics natin, what I'm going to do is the application of traditional aromatics.
01:52But once I put the seafood, I will also do like flambé.
01:57So, para merong onting twist of liquor, I'll start with the supplying already of our aromatics.
02:05I think at this point, pwede na natin silipin yung ating shellfish.
02:09Yun.
02:15We don't want to burn the garlic since yung sinusunod natin, steps natin are more into western or French.
02:24So, hindi natin pwede maburn yung garlic para hindi siya mag-sobrang nasang garlic.
02:33So, I put salt in the middle of our saute so that may layer na yung taste of our aromatics.
02:46Maglalagay lang tayo ng konting oil.
02:50And yung ating aromatics.
02:52We have our onions, tomatoes, tsaka yung garlic.
02:55I'll start with the mussels.
03:03So, this time, I'll put herbs.
03:07So, tagdagay natin si thyme.
03:10And a little cayenne for the kick.
03:13Kasi si seafood, mas masarap pa rin na.
03:16And so, may onting kick siya.
03:18So, to divert the flavor na masyad na malangsa or medyo fishy yung kanyang lasa.
03:24So, at least with a cayenne or paprika, medyo nag-delivert or mawawala ng onte.
03:31Lagyan din natin ang thyme and paprika.
03:36I'm going to put like a little of the onion mix to add more flavor.
03:43So, we will just let this siguro simmer hanggang sa parang malulusaw na yung ating kamatis.
03:49And while we're doing that, tatangganin lang natin sa mga shells, yung ating clams, tsaka yung ating mussels.
04:01Season lang natin na lang.
04:03Salt.
04:06And some pepper.
04:09As you can see, I'm really doing like a little of adding from time to time.
04:15But pinch, or mas maliit pa sa pinch, yung dinalagay natin na salt.
04:21Just to layer the flavor hanggang sa maluto siya.
04:25So, we're just going to put our fish.
04:31And then, right now, I can see na medyo orange na yung prawns natin.
04:35Actually, I have this executive chef before.
04:39Spanish siya.
04:41Wag daw ako mag-a-add ng anything na liquor or anything na alcohol.
04:47While the prawns or the shrimp is not yet cooked or into orange stage.
04:53Kasi once I added that daw, it will not cook na.
04:57And it will be like rubbery.
04:58We'll just simmer this for about three to five minutes.
05:01And then, pwede na natin ibalik yung ating shellfish.
05:03And then, after that, pwede na mag-plate.
05:06So, kumbaga, lumalabas yun sa dish natin is somewhat cross-breed ng seafood gisado.
05:16Pero dahil hindi naman natin siya literal nagginisado.
05:19So, parang in a way, napapreserve pa rin natin yung characteristic ng buya base, kumbaga.
05:28Wala akong flambane.
05:30Hindi ko siya madagawa.
05:31I'm planning to do like a flambane.
05:33Pero, since wala tayong available na white wine,
05:38best substitute that I have here is actually a vodka, a local vodka, 80% proof.
05:45So, it will add a little kick to also elevate the flavor of all the shellfish and also fish inside.
05:54And maganda rin siyang pang kasal or pang combine ng lahat ng flavors that we have.
06:01I would like to deconstruct a little para lalagay ko yung ating alcohol.
06:08Since, tilagay ko na si alcohol, I still follow the tinuro sa akin ng aking parents kapag naglaluto ka.
06:16At naglalagay ka ng vinegar, naglaluto ka ng alcohol.
06:19Siyempre, medyo, si-seammer mo pa siya ng unte.
06:21And then, cook. Make sure na cook na yung ating alcohol before mo siya haluin.
06:27This is to prevent na mag, parang meron siyang lasa na hindi luto.
06:32Make sure that you simmer it with 30 seconds to 40 seconds.
06:36And then, before you add additional ingredient, additional liquid ingredient, or before you stir it.
06:43So, nakapag-chop na ako ng ating garnish.
06:48Nainitan ko na rin yung ating tinapay.
06:50And, luto na yung ating isda at hipon.
06:57Nagay lang natin yung ating shellfish.
07:08Haunting leeks.
07:10Pwede na tayo mag-flate?
07:11Okay, we will just simmer it ng sumer a few minutes and then, this is ready.
07:16It's good for plating already.
07:19Chef, ready ka na?
07:21Yes!
07:21Let's plate na.
07:23Ito po yung natira dun sa Pocaccia ni Chef Mel.
07:26So, dahil hindi pwedeng masayang, gagamitin natin siyang pinaka-vesel para higupin lahat ng masarap na lasa ng ating gisado
07:36-ish na seafood.
07:44Excited na akong matikman ang puya paste version ni Chef Mel.
07:47Pero bago yan,
07:49tamang road trip at food trip muna tayo kasama si Vanessa Peña
07:52dito sa Paraiso Dijun Quijote Eco Farm Resort.
07:57Oo.
08:00Hello, Food Explorer!
08:02Bilang galang babae,
08:04nag-road trip ako at dito ako dinala ng aking mga paa.
08:08Pero bago po tayo kumain,
08:10meron tayong challenge na dadaanan.
08:12Siyempre, bago natin i-reward ang sarili natin,
08:14dapat meron tayong pinagdadaanan ng mga challenge, di ba?
08:17Handa ka na bang makita kung saan tayo dadaan or kung anong challenge yun?
08:21Tara, samahan mo ako.
08:23Yung pangalan ng resto na pupuntahan natin ay piging sa kamalig.
08:28Ah! Wait lang, natatakot ako!
08:30Hala, wait lang, nakakatakot ha!
08:33Wait lang!
08:34So, kailangan kong kumapit kasi tatatakot ako.
08:37So, glass po yung tutungtungan ko.
08:40Ayan, pag dumaan po kayo dito, wala po kayong choice kundi dumaan dito sa glass na to.
08:44So, kung takot ka sa heights, wala kang magagawa.
08:47Dito ka dadaan.
08:48Ayan!
08:50Ang ganda, di ba?
08:52Tara, punta na tayo dun sa restaurant.
08:54Kakain na tayo. Gutom na ako.
08:56Welcome to Naik!
09:02Bago pa tayo kumain, magluluto tayo.
09:05Ngayon, kasama ko si Chef Barry.
09:07Ayan, hello po Chef Barry.
09:08Ako po yung head chef dito sa piging sa kamalig,
09:11which magtuturo po ako kay Ma'am Vanessa,
09:15ng pagluluto po ng bulalo,
09:17which is talaga namang isa sa aming bestseller dito sa piging sa kamalig.
09:21Wow!
09:21So, let's start na po.
09:23Pwede na po natin ilagay ang ating soup.
09:25Ito, soup po kayo.
09:25Yes po.
09:27Guys, ang luluto na po.
09:29Dadaan na ako.
09:29Yan po yung ating pinakasabaw.
09:30So, yung sabaw niya po is...
09:31Lahat ko, Chef?
09:31Yes po.
09:32Yan po yung ating pinagpakuluhan talaga, no?
09:37So, yung buto-buto niya, yung flavors, andito na lahat.
09:41So, rich na yung ating sabaw.
09:44So, yung ating bulalo po is overnight na po siya na napakuluhan.
09:49So, ilalagyan na po natin yung meat.
09:52Dandahan, dandahan.
09:53Ayan, ayan.
09:55Kung ako kakain ito, sobrang mag-e-enjoy ako kasi sobrang laman yan.
09:58Eh, Vanessa, ikaw naman talagang kakain yun mamaya.
10:02Kaya sulitin mo na.
10:03While boiling, ma'am, syempre, ang ating beef po is malambot na.
10:07Pwede na natin ilagay ang ating mais.
10:09Itong mais.
10:13Okay na po, malambot na po yung ating mais.
10:16Pwede nyo na pong ilagay ang ating bagu beans.
10:20Ayan.
10:21And then, lagay ko na rin po ito.
10:23Pag malambot na po ang ating bagu beans,
10:24Pwede na pong ilalagay yung ating pechay native.
10:29Pechay.
10:30Yes, sir.
10:30Pwede na natin ilagay ang ating pechay native.
10:34And ang ating onion, chop.
10:37Wow.
10:39So, Chef, may tanong po ako.
10:41Yes, ma'am.
10:41Bakit po siya niluluto sa palayok?
10:43Ba't hindi sa normal pan lang?
10:45Ano po bang effect niya?
10:47Like, add lasa ba?
10:48Or ano po bang meron?
10:49I believe na nakapagtanggal siya ng mga lansa.
10:53Sa mga food, yes.
10:55Pwede na po natin ilagay yung ating...
10:58Paminta, tsaka...
10:59Onion leeks po.
11:03So, ready to serve na po ang ating...
11:06Yay!
11:07Maraming salamat po sa iyong niluto
11:09at excited na po kaming tikman ang inyong bulalong.
11:19Guys, ito na po ang piging sa kamalig.
11:22Bukod sa ninuto natin bulalong kanina,
11:25ano pa po yung mga pagkain na nakahain dito?
11:28So, sa piging sa kamalig po,
11:29is napakayaman sa mga hinahain na pagkain,
11:33kagaya ng ating sinuglaw,
11:34which means sinugba at kinilaw.
11:37So, marami po siyang seafoods like squid, tanige,
11:40and yung kanyang hipon po.
11:42Ito po ang ating inihaw na manok.
11:44Ito po, isa sa pinagmamalaki ng piging sa kamalig.
11:47Kasi po, nag-isa siya sa Cavite na boneless
11:50ang ating inihaw na manok.
11:52Wow!
11:53So, ito na po yung niluto ni Ma'am Vanessa na bulalo.
11:56So, yan po yung ating pinagmamalaking bulalo.
11:58Dito ko excited, Chef.
11:59Is ang ating Saucy na Crispy Palabok.
12:08Betitikman natin yung Crispy Palabok.
12:11Mmm!
12:14Guys, ang sarap ng palabok.
12:16Hindi siya yung over sa lasa.
12:18Hindi rin siya kulang.
12:19Tama lang.
12:20Napapanganga talaga ako kasi ang dami niyang laman.
12:23Tsaka ang lambot ng, ano niyo?
12:26Ang lambot ng karne niya.
12:28Bender.
12:28Lutong-luto.
12:30So, first, gusto ko itry yung sabaw.
12:33Mmm!
12:34Ang sarap ng meat, Chef.
12:37Homemade.
12:38Yun yung madadescribe ko.
12:39Homemade.
12:40Ganun.
12:40Dito tayo.
12:42Sa...
12:42Inihaw na manok.
12:43Inihaw na manok.
12:44So, hindi ka na may hihirapan kainin to kasi nga, boneless na siya.
12:49Okay, tas lagyan natin ng sauce.
12:52Ang sarap nito pag nakakamay.
12:55Ang ganda ng combination niya with the sauce.
12:57Ito yung sinabi ni Chef na bestseller din sa kanila.
13:02First time ko lang kumain ng ganito, guys.
13:06Oh!
13:09Sorry, nagulat ako.
13:15Wait lang, hindi ko ma-describe, pero...
13:17So, kinilaw is mahilig sila sa sili.
13:21So, pwede rin siyang appetizer and pulutan as well.
13:24Oh!
13:26Sarap, Chef.
13:27Thank you, ma'am.
13:28Maraming salamat, Chef.
13:29Grabe.
13:29So...
13:29Sobrang sarap ng luto niyo po.
13:35Sumasakat na yung ulo ko.
13:36Parang ayoko na.
13:37Pero parang okay na ako.
13:38Masyado ako nabusog eh.
13:40Teka lang.
13:46So, may nasa-stress ako.
13:48May nahimatay na ba dito po yan?
13:50Wala pa naman po.
13:51Ako pa lang.
13:52Ako pa lang si Loro.
13:54Okay, guys.
13:55So, after kumain,
13:56kung medyo bumaba na yung pagkain nyo,
13:59pwede nyo itry tong etivac swing
14:01or cavite swing.
14:02Ayan.
14:03Hala, kuya.
14:03Take a long.
14:04Ay, wait lang, kuya.
14:06Oh, guys.
14:07Kung takot kayo sa heights,
14:09wag nyo akong gagayahin, ha?
14:11Ah!
14:12Wala pa.
14:13Ah!
14:14Kuya, konti lang.
14:15Ah!
14:16Wala pa nga.
14:17Wala pa nga.
14:18Wala pa nga.
14:19Wala pa nga.
14:19Ah!
14:20Ah!
14:21Oh my God!
14:23Alam mo ko, walang camera ba?
14:25Baka umiyak na ako.
14:26Ganda ng experience ko dito.
14:28First farm to table ko.
14:32Very, ano, very bahay feels.
14:35Yung gusto na ang mangyayari.
14:36A concepto talaga dito.
14:38Para kang pumunta sa bahay ng kaibigan mo.
14:40Tapos merong pa kape.
14:42Merong pa food trip.
14:48Yung nga, si China mahilig sa libro.
14:50Gusto yung ng bookstore.
14:51Sa love language niya.
14:53Ako naman.
14:53F&B yung gusto ko.
14:55Tapos, sabi ko, pagsamahin natin,
14:57breathing space din namin.
14:59Kasi ito sa,
15:00diba, we have a record company.
15:01We have our individual careers.
15:04Parang ito yung medyo...
15:06Slow down.
15:07Sa mga hindi nakakaalam,
15:09si Kian,
15:10apart from music,
15:11ang isa sa mga passion niya ay
15:13pag-tain.
15:14Actually,
15:15ang tagal na nitong,
15:16ano eh,
15:17vision and seed of thought
15:18kay Kian.
15:19Kli-pandemic pa lang.
15:20Parang,
15:20but we had to also trust,
15:22ano eh,
15:23God's timing.
15:24Kasi,
15:25um,
15:26maraming times na,
15:27inattempt ni Kian
15:29na magtayo ng
15:29coffee shop.
15:31I guess,
15:32yung binigay sa aming
15:33sense of purpose
15:34nung lugar
15:35only came later on
15:37after na nagkaroon ng pandemic
15:39and everything
15:40na we valued human connection
15:41more than anything.
15:43Naisip lang namin na,
15:45same but different.
15:49So, today po,
15:50ang gagawin po natin is
15:51ice-shaken macchiato.
15:53Okay.
15:53So,
15:54yung ice-shaken macchiato
15:55is actually chess recipe.
15:57And it has become
15:58one of our popular drinks.
16:00Nung natikman namin,
16:01di ba,
16:02Tse,
16:02parang solid!
16:03Same but different
16:04kasi parang
16:05yung mga things
16:07na gusto namin
16:08i-create ni Kian,
16:10parang it's an
16:10inclusive space,
16:12ganyan,
16:13or inclusive tayo.
16:15Pero at the same time,
16:15we want to make sure
16:17that people know
16:18that they are
16:20uniquely different.
16:23Shake!
16:26So, ito na po yung
16:27ice-shaken macchiato.
16:29Pinaka-concepto kasi niya,
16:31ano,
16:31kumbaga,
16:32experience eh,
16:33maging present ka,
16:35magkwentuhan ka,
16:36or kung ayaw mo
16:36mag-gusto mong tumulala,
16:37o okay lang,
16:38o gusto mong magbasan
16:39ng libro,
16:40o kailang,
16:41pwede nilang basahin
16:42yung mga,
16:42mga libro.
16:44Then yung next drink po
16:45is yung
16:47Hallelujah!
16:48Masalir na sa hat po.
16:50Si Hallelujah po.
16:51Yan ay isa sa mga
16:52recipes ko
16:53na shenare ko sa cafe.
16:55It's a shot
16:57of ginger turmeric
16:58and other like
17:00Ayurvedic herbs
17:02with hot water
17:03that soothes.
17:06And the logo,
17:07nag-iisip kami
17:08ng anong bang bagay na,
17:09ano,
17:10for like,
17:11yeah, logo.
17:11Kasi brand, di ba?
17:13Eh,
17:14biglang si Chino
17:15nagkaroon siya
17:15ng idea na
17:16what if parang
17:17multo,
17:18pero hindi siya totoong.
17:19Pero friendly ghost.
17:20Friendly ghost,
17:21tas nakaboot siya,
17:22naka-change,
17:22tas may libro.
17:24Si Boohoo.
17:25B-O-O-
17:27dash
17:27H-
17:28ay,
17:28W-H-O
17:29question mark.
17:30Si Boohoo kasi parang
17:31it can be anybody.
17:33Siya yung mascot na.
17:34Yeah, true.
17:36Then yung next drink po
17:37is yung blended po namin.
17:39Yung nag-iisa po namin
17:40blended.
17:41Recipe din yan ni
17:42Che.
17:43Biscuit Frapp.
17:44Biscuit Frapp.
17:45So,
17:46I hope you guys
17:46can also try this
17:47later.
17:50Natutuwa kami
17:51nagkakaroon sila
17:51ng community,
17:53tapos naging
17:54magkaibigan sila,
17:55even with our baristas,
17:56ganyan,
17:57maraming pumupunta
17:58dito na,
17:59kwentuhan nila.
17:59Dami regulars,
18:00nakakatuwa.
18:01Dami regulars.
18:01So,
18:02I appreciate it
18:03when I see people
18:04na hindi nila hinawa
18:06or talagang
18:07present lang sila
18:08in the moment.
18:09Gumagawa ng art,
18:10nagsusulat,
18:11or nakikipag-usap.
18:13Meron akong kaibigan
18:14na pumunta
18:14kasi meron kaming wall
18:15na parang puro
18:16post-its.
18:18So,
18:18ang concept niyan,
18:19merong isang
18:20question dyan sa
18:21For the month.
18:22Gitna,
18:23ayun,
18:23like yan.
18:24Tapos nagsusulat sila
18:24at sinalagay nila.
18:25Yan nilalagay ng
18:26customers namin dyan
18:27na mga
18:28thoughts at
18:29sa luobin nila dyan.
18:30After every month,
18:32we collate it.
18:33We put it in our
18:34parang box.
18:35And then people
18:36are free to get
18:37like post-its
18:38randomly.
18:39We really wanted
18:40to put philanthropy
18:41into it.
18:42We have like
18:42a small cork board
18:44there where people
18:44are free to donate
18:45and get what they want.
18:47Naniniwala kasi ako
18:48na energy siya
18:49na positive.
18:51So,
18:51once na we
18:53are able to
18:54set it into motion,
18:55di ba?
18:55Parang maraming
18:56nagko-contribute,
18:57maraming ding
18:58natutulungan.
18:58Very,
18:59no,
18:59very
19:02buhay.
19:03Parang ganun,
19:03buhay.
19:04Kung si Cina,
19:06pinakita niya kanina
19:07yung sa drinks.
19:09Ako naman,
19:10gusto kong
19:10ipakita sa inyo
19:11mga food explorers,
19:13yung
19:13food side
19:15naman
19:16yung aming
19:19cafe.
19:20So,
19:21ito si Alvin,
19:22kasama namin
19:22since day one.
19:24Ito naman,
19:25yung
19:25sarili ko naman
19:26to na recipe,
19:27itong adobo
19:28sa gata.
19:28Ang story
19:29nito,
19:30nung pandemic,
19:31si Cina kasi
19:31nagkaroon siya
19:32ng
19:34parang gut
19:35problem.
19:36At meros ako,
19:36yung sarili ko
19:37na magluto.
19:38Gusto ko
19:39na
19:39ma-make sure
19:41na yung lahat
19:42ng kakaini niya
19:43na food
19:44ay,
19:46alam mo yan,
19:46yung
19:46na ma-monitor mo
19:48yung
19:48mga ingredients.
19:50Sabi ko,
19:50gusto ko matuto
19:51magluto ng adobo,
19:52siyempre,
19:53diba?
19:53Ano tayo?
19:54Pinoy,
19:54diba?
19:54Sabi ni Cina,
19:55laging mo kaya
19:55ng gata?
19:57Sige,
19:57laging ako ng gata.
19:58Laging ako
19:59nung gata,
20:01instant,
20:02naging
20:02paborito namin
20:04siya ng pamilya.
20:05Moral lesson dyan,
20:06dapat,
20:06makikinig ka rin
20:07sa asawa mo eh.
20:09Gira pala
20:09maging,
20:09gira pala
20:10mag-i-host.
20:13Kaya idol ko
20:14yung sa idol
20:14sa kusina.
20:17O,
20:18tsaka yung
20:19masama niya
20:20doong
20:20babae.
20:23Ito ang
20:25adobo sa gata.
20:26Adobo sa gata
20:28para sa,
20:29ano,
20:30para sa
20:30pagod na
20:31studyaante.
20:32Amerikano
20:33para sa mga
20:34bitter at
20:34broken hearted.
20:36Saka ganun.
20:37Yung mga pumupunta,
20:38parang,
20:39pag tinatanong namin
20:40sila,
20:40parang yung nalaman
20:41yung tungkol sa
20:42space.
20:44Oo.
20:44Kita po namin
20:45sa TikTok.
20:45Nagugulat kami
20:46sa mga
20:47ginagawa nila
20:48ng mga
20:48reels
20:50or videos
20:50about the space
20:51na
20:52thank you.
20:54O,
20:54sa mga
20:55lahat ng bumisita
20:57at naka-appreciate
20:58at naintindihan
20:59kung para saan
21:00yung same but
21:01different na
21:02space.
21:03Truffle
21:04carbonara
21:05natin.
21:06Diba naman kung
21:07paano gawin
21:07ni Alvin
21:08yung,
21:08ano,
21:08diba,
21:09may,
21:10may pagmamahal
21:11pa rin.
21:14Pupunta kami
21:14ng room,
21:16minatikman ako
21:16na,
21:17na,
21:18ano,
21:18croquet.
21:20Na,
21:20sobrang sarap.
21:21As in,
21:21sobrang niya
21:22talagang sarap.
21:22Tapos sabi ko
21:23kay Chena,
21:23bakit hindi nalang
21:24kaya croquetso
21:26i-benta natin?
21:27Tapos,
21:28ipinoy
21:28version natin siya,
21:30parang ganun.
21:31Bumili ako ng,
21:31ano,
21:32bumili ako ng
21:33mga patatas.
21:35In-air fry ko.
21:36Nung in-air fry ko,
21:38na aksidente lang,
21:38napasobra ako
21:39ng ilang minuto,
21:40alam mo yun?
21:41Na medyo
21:42nasunog yung taas.
21:44Tapos,
21:44nung kinain namin,
21:45parang,
21:45uy,
21:45ito yung perfect na
21:47natimpla nito,
21:48yung crispy,
21:49yung labas,
21:50tapos sobrang
21:51lambot nung loob.
21:53Tsaka may lisensya kami
21:54na magkamali.
21:55True.
21:56May lisensya kami
21:57na parang,
21:58parang,
21:58ba't iba yung
22:00gasa nung,
22:01ano,
22:01eh,
22:01same but different.
22:02Ito yung parang
22:03pinaka hero product
22:05namin dito sa
22:06same but different.
22:07Ito yung four cheese
22:09croquet.
22:10May magtatanong,
22:11syempre,
22:12may wifi po kayo.
22:13Pag sinabi namin na,
22:15wala.
22:16Hindi nga wala eh,
22:17more on like,
22:17hindi namin na-encourage
22:19kasi na may,
22:19ano dito,
22:20na naka wifi,
22:22parang ganun.
22:23So,
22:23na-appreciate nila.
22:25The space naman
22:26is open daily
22:27from 9 to 10 p.m.
22:29I also encourage
22:31people or mga creators
22:33na parang nagkahanap sila
22:35ng intimate na lugar
22:36kung saan sila
22:37pwedeng mag-share
22:38ng creativity nila.
22:40Or,
22:40natutuwa ako ngayon
22:41kasi a lot of people
22:43crave for connection.
22:44So,
22:44may mga tao din
22:45na gumagawa
22:46ng mga tambay.
22:47Ganyan.
22:47Mga ka-food explorers,
22:49tara,
22:49hangout tayo dito
22:50sa Same but Different.
22:51You can find us
22:52at 7 St. John Street,
22:54Barangay Kaunlaran.
22:55Dito lang po yan
22:56sa Cubao QC.
23:02So,
23:03Chef Mel,
23:03let's exchange plates.
23:04Yes!
23:05Ayan na.
23:06Fight it!
23:08So,
23:08in a way,
23:09halos pareho naman
23:10yung
23:11yung
23:11bake natin,
23:12ano?
23:12Yes.
23:13So,
23:13ikaw nag-isa?
23:14Tama?
23:15Nag-isa pa rin ako.
23:17well,
23:17hindi ako
23:18technically nag-isa eh.
23:20Okay.
23:20But,
23:20let's see how
23:22different
23:22yung magiging
23:23flavors niya.
23:24Oo.
23:27Pareho tayo
23:28ng ingredients,
23:29but because of
23:30slight change
23:31sa technique,
23:32magkaiba yung
23:34flavor profile niya.
23:36Oo nga.
23:37No?
23:38Yeah.
23:38It was an experience.
23:40Yeah.
23:41Everything is amazing.
23:43And,
23:43syempre,
23:45it's nice
23:46to also do
23:46collaboration
23:47with great chefs
23:48because this
23:49is one way
23:50of
23:51parang
23:52learning
23:53for us.
23:54Very nice
23:55date,
23:55chef.
23:56I enjoy this.
23:57This one also,
23:58pumunta ko yung
23:59yung lasa niya.
24:00Parang
24:00yung layer
24:01of flavors.
24:03Yeah.
24:04Siyempre,
24:04una kong malalasahan
24:05si seafood dun.
24:06Yeah.
24:07Pero,
24:07dun sa end niya,
24:09nalasahan ko yung
24:10layer of the
24:10aromatics.
24:12May may dadagdag na
24:13naman kayong
24:13recipe sa inyong
24:14repertoire,
24:15mga food explorers.
24:16Care of,
24:17Chef Mel
24:18and your food explorer.
Comments