00:00Ngayong, kalkulado dapat ang galawan natin dahil sa mahal ng gasolina.
00:03Kung trip ng barkada ay magkape tapos segway na sa inuman,
00:08magagawa nyo yan pareho sa isang 2-in-1 tambayan sa San Juan.
00:12Dadalhin tayo ni Lexi Gonzalez sa isang micro diner,
00:15cafe sa iba ba at hidden bar naman sa taas.
00:19Yeah! Tagay!
00:23Hi Food Explorers! It's Lexi and I'm back here sa ating farm to table.
00:28And now, I'm here with Sir Mikel, founder and CEO of Mabuhay Cafe.
00:33And right now, we'll do a tasting of pastries and their coffee.
00:40Looks really good.
00:41It is, it is. I'm excited for you to try it.
00:44So we recently launched this one just yesterday.
00:47We call this the Mabuhay Spaghetti Joy.
00:50Mabuhay Spaghetti Joy. It's an homage to...
00:52It's an homage to one of the biggest fast food brands here in the Philippines.
00:57So it has Filipino-style spaghetti inside.
01:00And then the sugar that you see, it's garlic, sugar, and butter.
01:08It's like my childhood.
01:10It is.
01:11Pulling through a croissant.
01:14Is it up? Crinkles!
01:15Yes, Crinkles!
01:16Crinkles! Classic!
01:17Sa bakery!
01:18Correct!
01:19It's spelled as Crinkle,
01:20Well, kasi it's my recipe.
01:23It's our Filipino-style cookie.
01:26Diba?
01:26Kung meron tayong mga panaderiya,
01:29yan ang cookie version ng Pinoy.
01:31Hmm.
01:34Hmm.
01:35Super moist, soft,
01:37chocolatey,
01:38sweet,
01:39and really goes well with our coffee.
01:41And sobrang lambot.
01:44Hmm.
01:46Hmm.
01:46Ensaimada.
01:47Yes.
01:48The usual na ginagawa ng mga cafes,
01:51palambutan sila ng ensaimada.
01:53Diba?
01:53Yeah.
01:54Here,
01:54gagawin namin crispy and flaky.
01:56Parang kakaiba.
01:57Yeah.
02:03So good!
02:05Ayaw mo siyang nauubot.
02:06Yes, correct.
02:07We go about,
02:09um,
02:10how many pieces?
02:11Around 120 pieces a week.
02:14Wow.
02:15And it's best paired with that,
02:16that salt foam latte.
02:18Very undertoning lang yung,
02:19yung milk na to and yung sweetness.
02:21Correct.
02:22As compared to the richness ng flavor nito,
02:24so pang,
02:25Balik na naman siya.
02:26pang balanced siya.
02:27Second best seller namin,
02:29siyempre,
02:29proud ang Pinoy sa,
02:31Ube.
02:32Oh yeah.
02:33We have our own version of the Ube.
02:35So we call it,
02:35Ube Latik Latte.
02:36Actually,
02:37ngayon lang ako nakakita ng mga ganyan,
02:38in a cafe.
02:39Nice.
02:43Oh.
02:46I love it!
02:48I love it!
02:49It's like the summer.
02:50Yeah.
02:51And you got the color.
02:53I love yung mga gantong color,
02:55pasta.
02:55We call it the white
02:58Champorado Latte.
02:59Champorado?
03:00And it has Dilis on top.
03:02What?
03:04This is Dilis?
03:05Candid,
03:06yes.
03:06Candid Dilis.
03:08Mmm.
03:11Mmm.
03:12The Dilis is the aftertaste.
03:14Yes.
03:15Ang nakakuha ng attention ka na,
03:16is the Dilis,
03:17the Dilis aftertaste.
03:18But don't get me wrong,
03:19it's not malansa.
03:21It's just the actual flavor of the Dilis
03:23that I can taste right now.
03:26Mmm.
03:29Bukod sa,
03:29we like the Dilis aftertaste,
03:32di ba,
03:33minsan gusto rin natin
03:34yung meron kang crunchy na nakakagat.
03:36Di ba?
03:37Or texture, yeah.
03:38Correct.
03:39Hello, mga food explorers.
03:41I will be inviting you
03:42here sa aming munting shop
03:44called Mabuhay Craft Coffee.
03:46We are found in
03:47a Mabini Street,
03:49San Juan City.
03:50And then sa likod namin,
03:52merong pinto,
03:53aakyat kayo,
03:54meron kami secret bar doon.
03:56Pangalan niya,
03:56Malagihay Cocktail Club.
03:58After mag-chill sa kapihan,
04:00ready na si Lexi
04:01sa walwalan.
04:04Hello.
04:05So, we've transferred
04:06to a different part
04:07of this place.
04:09Connected pa rin siya
04:10sa cafe sa baba.
04:11It's just upstairs.
04:12It's hidden.
04:13It's called Malagihay Cocktail Club.
04:14Bakit siya Malagihay?
04:15It's kind of like
04:16a deep Tagalog term.
04:17So,
04:18probably your lolas
04:19and lolas would go.
04:21For some,
04:22it's like a little wet,
04:23a little dry.
04:24But for us,
04:25it's actually
04:26a little tipsy,
04:27a little bus.
04:27So, you're not drunk,
04:28you're not sober.
04:28It's right in the middle.
04:29So, it's like
04:30the perfect balance
04:31in between.
04:31Because our concept
04:32actually is a neighborhood
04:34cocktail bar
04:34where, you know,
04:36we try to sit in between
04:36those fancy cocktail bars
04:38in your regular hangout spot.
04:39So, the space is,
04:40technically,
04:41it's like a living room.
04:42But we also invest
04:43a lot in our sound system.
04:45So, even if the music
04:47have good energy,
04:48people can still
04:49talk properly.
04:50We'll be making drinks
04:51right now.
04:52Yeah, yeah, yeah.
04:52Or Banana Con Real.
04:53Basically inspired
04:54by Banana Con Yellow.
04:55We're going to start
04:56with your shaker.
04:57Mm-hmm.
04:58Yeah.
04:58Then, you're going to
04:59use the jigger.
05:00I really like that.
05:01Yes, of course.
05:02You can grab the jigger.
05:04Pick one.
05:05The jigger.
05:06Usually,
05:06pag may ganitong klase
05:08ng alcohol.
05:09Oh, pwedeng tangyero.
05:11Tala!
05:12Until the line.
05:13Yan.
05:14You pour it there.
05:14Okay.
05:15So, you have the gin.
05:17Now, you have lemon.
05:18The other side naman.
05:19Okay.
05:20So, you pour
05:20until that line naman.
05:22Then, this is,
05:23we call this
05:24Banana Oil.
05:25You can pour it
05:25until the hip.
05:27So, fill it up.
05:28So, we call it
05:29Banana Oil.
05:30It's,
05:30the flavor is actually
05:32coming from
05:32Banana Skins.
05:34So,
05:35instead of throwing out
05:36our Banana Skins,
05:37we use it.
05:38You know,
05:38shout out to my friend,
05:39you guys would like this.
05:41I know.
05:42Then, this is
05:43Egg Whites.
05:44This is to make
05:45the cocktail fluffy.
05:47We have our,
05:48we call this
05:48Banana Milk.
05:49So, this is made with
05:50Saba,
05:51if you're familiar with Saba.
05:52Yeah.
05:52So, it's a variety
05:53So, it's a variety
05:54of Banana Plantains
05:56that we sit it
05:57with milk
05:58so it absorbs
05:59the flavor of Saba.
06:00Okay.
06:01So, yeah.
06:01We call this.
06:02Ito na yung pinaka-essence.
06:03Yeah, yeah.
06:04Fill it up also.
06:07Until full.
06:10Okay.
06:11Pour it over.
06:13Ooh.
06:14Then, lastly,
06:17medyo mad scientist ka,
06:18maybe put in three drops.
06:20Wow, may ganito pa.
06:21So, this is our stabilizer naman
06:23for her.
06:23For her.
06:26Two,
06:28three.
06:28There you go.
06:29Okay.
06:30And first,
06:31we're gonna shake it
06:31with one ice.
06:33Mm-hmm.
06:34Just to make sure
06:36it's flop.
06:38So, you hold it here.
06:40Mm-hmm.
06:40Ayan.
06:41And then one here.
06:42Then up and down lang.
06:43Shake it.
06:43I think I've done this before.
06:47But this is way cooler.
06:51Splash a little bit
06:52of Prosecco inside.
06:54And then pour
06:56until it fills up.
07:03You basically need to rest this
07:05for about two to three minutes
07:06in our freezer.
07:08And para mag-build up
07:09yung formation salop.
07:10And then you can
07:11top it up again
07:12para mag-fill up.
07:13That's cool.
07:14Even the glasses, no?
07:15I remember may ganyan
07:16kaming baso
07:17when I was a kid.
07:18We tried to make it
07:18as home as possible,
07:19as familiar as possible
07:20for Filipinos.
07:21Yeah.
07:22So, here we go.
07:23So, here we go.
07:24Okay.
07:24This is after
07:25two to three minutes
07:26in the freezer.
07:27Yeah, yeah.
07:28And then you can grab
07:29or bar spoon.
07:32Put a little bit
07:33hole in the middle
07:34so you just poke it up.
07:36Yeah, go.
07:37Ayan.
07:39There.
07:39And then
07:40pour the whole milk
07:41dun sa
07:42pinok.
07:42Sa gitna.
07:43Yes.
07:44Slowly.
07:47There you go.
07:47So, now it turns
07:51to like a suckle.
07:52Wow.
07:54Perfect.
07:56Wow.
07:57Ang ganda.
08:00There you go.
08:01So, now you have
08:02our
08:02Banana Con Royale.
08:05Let's go.
08:06Looks good, guys.
08:10How's it?
08:11It's good.
08:14It's really good, guys.
08:17It's more banana.
08:20Yeah, yeah.
08:21It's like banana milk.
08:22Yeah.
08:23But I mean,
08:23you would still know
08:24that you're drinking
08:25a cocktail.
08:29I love it.
08:30Same, same, same.
08:38Same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same,
08:40same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same,
08:40same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same,
08:40same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same,
08:40same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same, same,
08:40same, same, same, same, same, same, same, same, same, same, same
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