- 3 weeks ago
- #biyahenidrew
- #bndhongkong
Aired (May 10, 2026): Join Biyahero Drew as he uncovers a stunning countryside of Hong Kong beyond its towering skyscrapers and busy streets!
‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!
Watch it every Sunday, 6:10 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BNDHongKong
‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!
Watch it every Sunday, 6:10 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BNDHongKong
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TravelTranscript
00:04Azul na dagat,
00:07mataas na bundok,
00:11at payapang paligid.
00:18Ang oh-so-relaxing na mga lugar na iyan.
00:22Maniniwala ba kayong katabi lang na maingay na siyudad?
00:35Ang bumuntahan natin, espesyal para sa akin.
00:38Nakakatuwa dahil this is, I think, hmm...
00:42Yeah, I think the first time again.
00:44Returning after my father's passing.
00:47Siyempre, daming memories na bumabalik.
00:49Hindi lang dahil may gulatan porsyon.
00:53That's one order?
00:55Ang dami naman yan!
00:57I'm a prisoner of love.
00:59Dahil, mapapasabi rin kayo ng,
01:01Uy, may ganyan pala dyan?
01:03Pulis ako, pulis.
01:04Ito pinili ko, finally, pulis.
01:07Sorry!
01:10Anak nang...
01:11Bakit babae?
01:15How much is that lobster?
01:16Maybe awan at $2,000.
01:19We can put back lobster over the $2,000.
01:24This is one of your options to go?
01:29Nahulaan nyo na ba kung nasan tayo, Beheros?
01:34Surprise!
01:36Iyahi tayo sa Hong Kong.
01:42Taasan na natin agad ang energy, Beheros.
01:45Literal na!
01:47Mataas!
01:48Kahit tanaw daw mula rito ang buong Hong Kong!
01:51Oh, yan siya!
01:53Kalma!
01:55Hindi naman buong Hong Kong, pero ganun ang feels.
01:58Kapag narating kasi ang tuktok neto,
01:59sure na mapapawaw sa stunning 360-degree view ng syudad.
02:05Ito ang Braemar Hills,
02:07ang tinuturing na isa sa pinakamadaling hike sa Hong Kong.
02:11Nasa 20 to 30 minutes lang kasi ang lakaran mula sa drop-off point.
02:19See? No sweat ang hike dito.
02:24Ang sabi, easy hike.
02:26Easy ba yun?
02:30Ilang hakbang lang sa tuktok ng mga bato?
02:32Ganito kagandang Hong Kong ang sasalubong sa'yo.
02:40Sa Hong Kong naman, you've got so many trails,
02:44but this trail, specifically yung Braemar Hill,
02:48ito yung isa sa mga pinakamadali,
02:50mga casual hikers
02:51or yung mga turista na gusto nila makita yung beautiful view
02:55ng Victoria Harbor.
03:00Specifically, this trail, taxi, MTR, bus, very accessible.
03:06This might be one of the checklists para sa inyo mga biyero.
03:11Teka, nabanggit ko ba?
03:13Libre ang pag-akit dito, Biyeros.
03:15Ito lang naman kasi ang habol sa tuktok.
03:18Pwede, di ba?
03:32Diyan, number six.
03:34Arelliano.
03:35Yes!
03:36Mga kalaya na ako?
03:37Ha?
03:38Oo.
03:38Mga kalaya na po ako?
03:39Hindi.
03:40Sabi ng tatay mo, diyan ka lang daw.
03:43Patay mo yung tatay ko eh.
03:49Hindi sigurado kung pang-polis o pang-artista ang personal day.
03:52Parehong mararanasan yan for a day
03:54sa gusaling ito na nasa isang daang taon na raw ang tanda.
03:59Ito ang lumang building ng Yaomate Police Station
04:02na itinuyo pa noong 1920s.
04:05Ang police station ito, binigyan ng bagong bihis.
04:07Parang na siyang tourist attraction.
04:10Not just for the locals.
04:11But most especially for the locals as well.
04:13Sabi nila yung interactive at immersive.
04:15Yun yung natin manalaman.
04:17Ang Yaomate Police Station,
04:19kilala rin bilang shooting location
04:21para sa iba't ibang pelikula dito sa Hong Kong.
04:23Kaya isa yan sa ni-recreate nila dito sa loob.
04:28Camera, props, at wardrobe.
04:30Kumpleto-kumpleto.
04:32Parang bida na lang ako lang ah.
04:35Yes ni Rec, ready na po ako.
04:38Yung mga nire-recreate nila,
04:42the attention to detail is just crazy.
04:44They're so consistent.
04:45It's like, it is truly,
04:48parang papasok ka sa,
04:50like for example, ito, police station.
04:51Anak ng Tokwa.
04:53Iti mo yan.
04:54See?
04:57Of course, computer.
04:59Pwanda tayo dito.
05:00Ooh, armory!
05:01So there's an armory.
05:03Tinapakita nila yung mga iba't ibang klaseng barel.
05:06May handcuffs.
05:08Meron ka ditong mga bala.
05:12Speed loader para sa revolver.
05:13You've got your helter and cock MP5.
05:19Actually, super duper cool.
05:21Of course, sa police station may surveillance room.
05:26At sa mga, of course, mga films na may interrogation or may surveillance.
05:34Parating ito yung mga gamit nila.
05:38Ito ang plot twist.
05:39From police to pasaway real quick.
05:43Makulong sa Hong Kong?
05:44Oh no!
05:46So yung mga turista,
05:49pwedeng magpanggap na
05:50pwedeng magkaroon ng mugshot.
05:53Yan.
05:54Titingin ka sa camera.
05:56Hold this up.
05:58Bukod sa mga real-life displays,
06:00ang police station na ito,
06:02nilagyan din nila ng high-tech features.
06:03Gaya ng salamin na LED screen.
06:06At camera in one pala.
06:08Una-muna ang in-scan ang aking mukha.
06:10Hanggang makita sa screen ang AI-generated photo ko.
06:14Ang mukha ko ba yan?
06:20Gamitin mo na yung phone mo.
06:22Click on the QR link.
06:26Tapos lalabas na yung kung anang pinili mong maging sa buhay mo.
06:31Ako, pinili ko maging...
06:35janitor.
06:35Wow!
06:37Sa ibang mga kwarto,
06:38parang bibita sa mga classic na action movie dito sa Hong Kong.
06:42Hindi naman ako yan ah!
06:48Okay, police ako, police.
06:50Ito, pinili ko. Finally, police.
06:53Ready your phone!
06:56Mobile phone ready!
06:59I'm so re...
07:01Anak ng...
07:03Bakit babae?
07:07Teka, ang ganda...
07:08Ang ganda ko palang babae.
07:10Kamukha ng kapatid ko!
07:15Kamukha ng kapatid ko!
07:18Ang galing.
07:19Kahit maximum number of stay is 20 minutes.
07:2220 minutes, more than enough na yan to enjoy.
07:25Ang galing nga eh.
07:26Parang yun yung napapansin kung,
07:28I guess, yung experience ng turista.
07:32Kahit na 20 minutes lang,
07:34pero sobrang quality ang taas.
07:36And I think,
07:37you're being time efficient
07:39when you do tours like this.
07:41People are lining up
07:42and you see that,
07:43mukhang hit na hit to.
07:45Mukhang sikat na puntahan ng mga tao.
07:47And you will walk away,
07:49not handcuffed,
07:51but smiling.
08:05Oh ha?
08:06May pa-transition pa tayo dyan.
08:11Looking forward,
08:12makapag-babad
08:13at makapag-bilad sa araw.
08:15Let's make it the Hong Kong way.
08:18Sa beach na kong tawagin,
08:20Virgin.
08:21Payapa kasi ang lugar.
08:23Walang establishments.
08:25Walang manggugulo.
08:27Mula sa fine white sand,
08:29hanggang sa clear waters nito,
08:31ang beach na ito sa Hong Kong,
08:33malaburake daw ang atake.
08:36Kinala ang Hong Kong
08:37sa maganda nitong cityscape.
08:38Pero hindi rin naman papakabog
08:40ang malaparaisong nitong mga beach.
08:42Gaya nitong Long Khe Beach.
08:45Pero bago makapagtampisaw sa dagat,
08:48matcha-challenge muna sa lakaraan.
08:49So we hiked about 50 minutes already,
08:51so that's why another 50 minutes
08:52we are right there.
08:53You know what I realized
08:55during my trips here in Hong Kong?
08:58Most especially when I do the trails,
08:59you have signages like this,
09:02which is very, very useful for tourists.
09:05And you know the direction.
09:07And clear information for safety.
09:08Okay.
09:15Mga biyero, nakikita na natin from where we are.
09:19That's Long Khe Beach.
09:21Long means wave.
09:24Khe means eggplant.
09:27Konting lahat pa,
09:29naramdaman na rin pa ako
09:30ang mabuti at pinumbuhangin.
09:36Alam ba naman yung 20 to 30 minute walk?
09:42Mapapadpad ka na dito sa Long Khe Beach.
09:45Na originally, it's actually for drug rehabilitation.
09:50That's the drug rehabilitation center.
09:52This is one of your options to go.
09:57And look at this.
10:00That's White Beach.
10:02Tama siya ng tao.
10:05Sulitin na natin ng ayapang paligid.
10:07Best time ito para makahinga
10:09at magmuni-muni.
10:10Bawol muna ang maingay ha.
10:22Kung ang Long Khe Beach
10:24ang madalas nadayuhin ng mga lokal
10:26para mag-relax,
10:27kapag usapang tiyabog naman,
10:28may isang panandiriya dito
10:30na paborito ng mga lokal.
10:33Bentang-bente dito
10:34ang tinapay na ang pangalan
10:36Nakakagoyo.
10:37Titikim ka ba ng pineapple buns?
10:38Nawala namang palang din niya.
10:42Ako kasi oo.
10:43Pabili nga ako ng isa niyan.
10:45Oo, you put it inside.
10:46Okay.
10:48Part of the Hong Kong experience.
10:50Pineapple bun with butter.
10:53Kita ko si ate.
10:54Sabi niya, pineapple bun, okay.
10:55With butter?
10:57Silaksak niya ngayon yung pineapple bun.
11:00Kumuha siya ng, ah,
11:02kahit pa ano, ah,
11:03very
11:04generous
11:06slab
11:07of
11:09butter.
11:10Oh.
11:11Kilala niyo na siguro kami, no?
11:13Kami ay, ah,
11:15mga taong mahilig sa
11:17malambot na tinapay.
11:19Tapos yung tinapay na yan,
11:20lalagyan mo pa ng butter.
11:23Ayan.
11:28Oh wow.
11:30Mmm.
11:34The perfect type of bread ay may konting crunch sa labas, tapos yung loob, sobrang lambot and chewy.
11:42Alam naman natin na yung masarap na tinapay, meron ng, meron ng butter.
11:47Pero, you add more butter.
11:51Wow.
11:52Wow.
11:53I get it.
11:54Perfect ito with coffee.
11:57Black coffee.
11:59Perfect merienda ito.
12:00Oh no.
12:04Naubos ka na lahat ng tinapay.
12:05Pero, bakit nga ba pineapple bun ang tawag dito?
12:08Ang sagot?
12:09Nasa karas nito.
12:10Ang malutong na ibabaw ng pineapple bun o tinatawag din na bolo bun.
12:15Nahahawig gawa yung tura sa palat ng pinya.
12:17Kaya kahit wala itong sangkap na pinya, the name speaks for itself, ika nga.
12:23Dito sa isang isla na kung tawagin nila ay Sharp Island.
12:26Tuwing low tide, lumalabas ang tambolo na ito.
12:30Dito makikita ang natatanging mga bato na nahahawig sa itsura ng bolo bun.
12:34Magaspang at tila may pattern din na nahahawig sa balat ng pinya.
12:38Kaya tinatawag din itong pineapple bun rocks.
12:42Rock on!
12:47Sakto dahil dito rin sa lugar na ito, bumuulan ng sari-saring seafood.
12:52Kanya-kanyang bili ang mga lokal sa kanilang mga suking tindahan.
12:55Sa mga bangka na mismo inihahanda at nililinis na mga nagtitinda ang biniling mga seafood.
13:01Dito lang yan sa bagsakan ng mga fresh na lamang dagat.
13:05Ang pair ng saikung.
13:07Saan ka naman makakakita ng crab na nakasing laki na ng katawan ko?
13:12Para sa mga hindi nakakalamang saikung, they're very well known to be a place kung saan masarap ang seafood dahil
13:21nandiyan ang dagat.
13:22Well known din ang saikung dahil mga watersports dito nagaganap.
13:27May nagaganap din na hiking dito.
13:30Lalo na sa mga adventure seekers.
13:32Ako ang daang gaganda ng mga bundok dito.
13:36Ang saikung, tinatawag din na back garden ng Hong Kong.
13:39Kabalik na rin kasi ang itsura nito sa nagtataas ang mga gusalis sa syudad.
13:43Kaya kung nature trip ang hanap, dapat na sa listahan ng saikung.
13:51Pero bukod sa adventures, malapit din sa puso ko ang lugar na ito.
13:55Nakakatuwa dahil this is I think...
13:58Yeah, I think the first time again, returning after my father's passing.
14:04Hindi dito na matay yung dad ko 13 years ago.
14:07Pero dito namin dinalay yung ashes niya.
14:11At tinapo namin dito sa saikung.
14:14Ang Hong Kong generally very nostalgic to me.
14:17Dahil once upon a time, yung buhay pa yung tatay ko.
14:22Siya yung abogado ng maraming OFWs.
14:25The last couple of days, before his passing, sabi niya,
14:28gusto niya Hong Kong to be the place kung saan itatapo namin yung ashes.
14:33Kasi ito talaga naging second home niya.
14:34Para linawin lang natin, hindi basta-basta dadiluming ashes ng mahal mo sa buhay at itutro mo sa dagat.
14:43We had to go through the proper channels and proper government agencies to secure permits.
14:49At dahil ngayon nalang ulit ako nakabalik,
14:52diretso agad tayo sa puntirya natin dito sa Saikung.
14:55Ang sari-sari at kakaibang nilang mga seafood.
14:58May isang kali rito kung saan tabi-tabi ang restaurants para sa inyong seafood cravings.
15:03What?
15:06Hold it?
15:07Yes.
15:08Like this?
15:08Yes.
15:09Hold it tight.
15:10Wow, so handsome.
15:11Wow.
15:12Hey, Abby.
15:13This is automatic tulip.
15:18We call it tulip.
15:19This is the king crab?
15:21Yes.
15:21How much is this king crab?
15:23This one maybe this size is around $2,000.
15:27$2,000?
15:28Yes.
15:29This is all come from the Australia, also the king crab.
15:33Also king crab?
15:34Yes.
15:34But Australian king crab?
15:36Yes.
15:36You can hold it here.
15:38Here?
15:39Here?
15:40Here?
15:40Take care of it.
15:41You hold it here.
15:41Okay.
15:41This one will bite you, okay?
15:43Oh, very good.
15:44Look here.
15:45Oh, my goodness.
15:47Look at that claw.
15:49Wow.
15:50Very heavy also.
15:52And this is how much?
15:53This one maybe.
15:54I want $5,000.
15:55$5,000?
15:57Yes.
15:57Oh, I put it back.
15:58Okay.
15:59I put it back.
16:01Oh, I just hold it like this.
16:03It looks like an alien.
16:04Yes, yes, yes.
16:04Okay, just put it here.
16:06Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.
16:07So?
16:08You choose yourself which one do you want.
16:10How can I choose?
16:11Mantis shrimp.
16:12You can get the black color.
16:15Black color.
16:16Inside, have the full meat inside.
16:18So, the lighter color is better.
16:22Yes.
16:22Look like this.
16:23This one is around $200.
16:27$200?
16:27Yes.
16:28I think that's all.
16:29Part of the budget is okay.
16:30Okay.
16:31How come they're inside the bottle?
16:32Oh, so easy.
16:33We cut it the bottle ready.
16:36Ah, very good.
16:37Because this one, the shell is very soft.
16:40Shell is very soft.
16:41It has to be very delicate and gentle also.
16:44And they always fight each other.
16:46Ah, they fight each other.
16:48So you have to separate them.
16:50This one is good?
16:51Yes, yes.
16:51How much for this?
16:52This one is around $180.
16:55Part of the budget.
16:56Oh, very good.
16:57I cook all together.
16:58Yes, yes, yes.
17:00Do you think that's it?
17:01Oh, but there's more.
17:03What is this one?
17:04This one we call, it's the same of the lobster family.
17:09Lobster family.
17:10It's called a slipper lobster.
17:13Slipper lobster.
17:15Okay.
17:15It looks very odd.
17:17Yeah.
17:17It's not the usual lobster.
17:19The lobster, how much is lobster?
17:23This lobster.
17:25How much is that lobster?
17:26Maybe I want it.
17:28It's $2,000.
17:29We can put back lobster over the $2,000.
17:31We can put back lobster over the $2,000 to $2,000.
17:34I'm so agree, but we need to take out all this game.
17:38Yes.
17:38And then just steam.
17:39It's good.
17:40You're hot.
17:41High five.
17:41Yes.
17:43Nakapamili na tayo ng seafood.
17:45Saan pa nga ba ito didiretso?
17:46Eh di sa chanko.
17:47Pagkapili kasi ng seafood,
17:49pwede na rin ito ipaluto
17:50dahil may restaurant ang karamihan sa mga tindahan dito.
17:57First dish.
17:58Pero ito yung last nakapinili natin sa aquarium.
18:01Ito yung stonefish.
18:02A very venomous stonefish
18:05na itsura niya ay mukhang bato.
18:08Parang hindi siya isda.
18:10Ngayon, puti na siya.
18:12Kinakabahan ba ako?
18:14Actually, hindi.
18:15Dahil parang legit na legit na Chinese restaurant sila.
18:19At di na tayo sa by the sea.
18:22So, lahat fresh.
18:24Tikman na natin.
18:32Ito.
18:36Pork.
18:37Very salty pork.
18:38Mixed with the fish.
18:40And this one.
18:44A type of mushroom.
18:47Maybe.
18:49Maybe kailangan
18:50sabay-sabay silang kainin.
18:53Dahil
18:55yung stonefish
18:57very clean.
18:58White fish.
18:59Sila masyado nasa.
19:00Pero with the pork.
19:02Very salty.
19:05And then,
19:06that very distinct mushroom taste.
19:11Mmm.
19:12Mmm.
19:13Alright.
19:14Next dish is the slipper lobster.
19:17Pero yung tura niya.
19:19Parang nakaharap sa akin.
19:21Yung mata niya nakaharap sa akin.
19:22May ilong.
19:23Anyway.
19:24Dalawang style of cooking ginawa nila.
19:26Sineperate nila.
19:27Yung isa may cheese sauce.
19:28Yung isa may chicken soup.
19:32One.
19:34Cheese.
19:37Okay.
19:38Ito mula tayo sa chicken.
19:42Mmm.
19:43If I close my eyes,
19:45tapos di mo sinabi sa akin na,
19:47different type of lobster to.
19:48Hindi ako maniniwala.
19:50Dahil nga,
19:51unique siya.
19:53May kamahalan siya.
19:55Crunchy?
19:56I love it.
19:58Sea mantis?
19:59Yeah.
20:00Sea mantis.
20:01Okay.
20:02From planet Mars?
20:06No?
20:07Okay.
20:08Parang lahat sinubukan natin galing ibang planeta.
20:12Okay.
20:16Oh.
20:19So this one's just deep fried with garlic and some spices, no?
20:26Hindi siya as crunchy as lobster,
20:30pero mas malapit siya sa texture ng lobster.
20:32Sabi nila, deep fried.
20:34Pero yung lasa niya, parang steamed lang.
20:36Malinis lang.
20:38At least, parang nanggaling na tayo sa planetang Mars.
20:41Mars!
20:50Kung may kakaiba?
20:53Meron din namang pamilyar na pagkain sa akin dito sa Hong Kong.
20:56At kapag street food, ako na ang tour guide niya riyan.
21:00Dahil madalas akong puminta ng Hong Kong noon paman,
21:03may mga pagkain pamilyar sa akin na tiyakswak sa budget ng mga bihero.
21:06Yung mga siya...
21:14Ika...
21:15Hakaw?
21:17Siwa mai?
21:19Siwa mai, siwa mai.
21:20Yeah, siwa mai.
21:22I think I'm going to be Chinese.
21:25Because I'm like a savior.
21:28I'm already forgot.
21:33That's one order?
21:35That's so cool!
21:36There are a lot of people!
21:38Shomai?
21:40Uh...
21:41Lianca?
21:41Yeah, Lianca.
21:42Oh, ha, ha!
21:45We're here on my site.
21:47But you can go to an alleyway.
21:52It's like a hole-in-the-wall type.
21:54It's like a stall.
21:56And the room is just outside.
21:58So, it's not considered as a restaurant.
22:04If you want to go to other countries,
22:06you want to look at different types of Chinese food.
22:11Specifically, dumplings.
22:13Let's go to this dumpling.
22:15Ayan!
22:19Mmm!
22:20Yaw lang!
22:21Mmm-hmm!
22:22Meron siyang pork.
22:23Meron siyang manik.
22:24Meron siyang vegetables.
22:25Kuchay.
22:26I think, yun yung ginamit nila.
22:30Ito yung tinatawag nilang steamed rice roll.
22:33Parang version nila ng, ano, no?
22:35Cheese fries.
22:36Minagbura nila ng sesame seeds.
22:39Mmm!
22:43In different types of sauces.
22:45So, you have the spicy here.
22:46You have the medyo savory and sweet.
22:50And you have the, parang medyo may peanut butter na sauce.
22:54All in one order.
22:56Ah, order.
22:58Ang mga in-order ko.
22:59Naglalaro ang presyo sa 40 Hong Kong Dollars or nasa 300 pesos.
23:03Pasok sa viejero budget yan.
23:10Dahil nagpapalokal na lang din tayo.
23:12Dapat pati trip na tambayan at mapapawis na mga lokal dito.
23:15Lagawin natin.
23:17Ang islang tinuturing na pinakamataas dito.
23:20Ang High Island.
23:23Literal kasi na mataas ang lugar.
23:25Alright, mga biyano, din tayo ngayon sa High Island Reservoir.
23:29Now, there are a couple of reasons why pinupuntaan ito ng mga turista
23:33or yung mga, I guess, locals.
23:35Well, one, nag-hike sila.
23:37Ah, you have a couple of trails.
23:40Uy, kaingit naman!
23:42Makisabay nga muna ako sa mga pag-aura ng mga bumibisita rito.
23:51Look at that view, Berros!
23:58Maganda na ang view dito sa itaas.
24:00Pero may iba pang pinupuntahan sa ibaba ng isla.
24:04Ang mga batuhang ito sa bandang ibaba ng isla,
24:07dinarayo dahil sa kakaiba nitong itsura.
24:09Para kasi itong tipak ng bato na pinagdikit-dikit.
24:13At yun!
24:14Ito, yung isa sa mga rason kung bakit pinupunta dito yung mga turista.
24:18These are the hexagonal rock columns
24:20na naturally made.
24:22Natural daw itong nabuo
24:24matapos ang sinasabing pagputok ng vulkan.
24:26Tinatay ang daang milyong taon na ang nakararaan.
24:29Ha, ang tagal noon ah!
24:31Dahil nga iconic ang hugis at itsura nito,
24:34hindi na lang ito makikita ng personal.
24:37Inilalagay din kasi nila ito sa kanilang pera.
24:39Makikita ang ganda ng hexagonal rocks sa kanilang $500 bill.
24:44Amazing!
24:49Mmm!
24:52Wow! It's so yummy!
24:53I guess yung natitikman ko or yung na-experience ko sa bibig ko,
24:58definitely seafood-y.
25:00Very fresh lang yung aftertaste, so...
25:03Busag na-busag na ako!
25:07Curious na ba kayo kung anong kinakain ko?
25:10Look at that, mga biheros!
25:11Aakalain niyo bang anak ng tokwa?
25:14Este, tokwa ang bida dyan!
25:17Iseng Jen?
25:18Subang ko, thank you!
25:26Normally, this type of food na may soy bean herb,
25:29normally matamis
25:31dahil sanitized ako.
25:33Syempre pag tofu naman, usually deep fried.
25:36Ito, savory.
25:38Maalat.
25:39Wala.
25:39Very fresh lang yung aftertaste, so...
25:44Ang restaurant na ito sa Hong Kong,
25:46isa sa mga nagpapakilala ng sustainable cuisine
25:48gamit ng soybeans.
25:50Sabi eh!
25:59I guess yung natitikman ko or yung na-experience ko sa bibig ko,
26:03definitely,
26:04seafood-y.
26:05Pero yung texture na gagaling sa
26:07those small,
26:08fried fishes.
26:11Kapagal!
26:12Level up na tokwa!
26:13Okay!
26:17Busag na-busag na ako!
26:25I guess it hits home din dahil
26:27tagal na ako hindi nakatikim ng taho.
26:32Mmm!
26:33Tarap!
26:35Soy good naman pala talaga ang mga pagkain nito.
26:38Kaya ang restaurant,
26:39nabigyan ng Michelin star.
26:41Taray!
26:41So, I came up with this idea of incorporating tofu
26:44into different kinds of dishes
26:46and still having the kind of meat and different condiments
26:49that can go together with the tofu.
26:52You get all the different flavors
26:53and of course tofu.
26:54All the different kinds of soy-based things
26:58like from soy milk
26:59into something that is really hard
27:01like kind of meat
27:02but it's also made of soy.
27:04Throughout the meal,
27:05you can get lots of surprises from soy
27:08that you would not expect.
27:12Mula sa restaurant na may star.
27:15Kargado na ako para sa mga activities
27:17na malakas magpaandar.
27:20Ang malawak na dagat dito sa Hong Kong,
27:23alam nga naman titignan lang natin, di ba?
27:25Siyempre susugot tayo riyan.
27:28Familiar tayo sa Hong Kong city side
27:30where you do your eating,
27:32where you do your shopping.
27:33But in terms of water sports,
27:36parang it's non-existent sa utak natin
27:38pag pinag-usapan natin ng Hong Kong.
27:40Well, now we are experiencing
27:42that side of Hong Kong,
27:44this side of Hong Kong.
27:45Make sure both sides are even.
27:46Chill muna tayo sa una activity.
27:48Ang Kaya King.
27:52Wala na pa tumig-tubig pa.
27:53Talo na sa dagat.
27:59Dagdag sa Kaya King Experience.
28:04Ang pagpasok sa mala tunnel na rock formation na ito.
28:16Pagkatapos magsaguan ng nakupo.
28:20Magsasaguan naman tayo habang nakatayo.
28:23Dito sa paddle boarding.
28:30Gamit na gamit ang mga braso ko rito ah.
28:40At para sa full Hong Kong dagat experience,
28:45mag-stalking naman tayo.
28:46Ano tara?
28:59Para masubukan ng water activities,
29:01sa pier ng Sai Kung,
29:02makakapagrenta ng bangka at guide.
29:05Mahalaga na may kasamang guide
29:07dahil sila ang magtuturo
29:08kung saan ligtas gawin
29:09ang mga water activity.
29:12Ano?
29:12Pakalain niya bang
29:14may ganito pala sa Hong Kong, biheros?
29:18Kung sa activity kanina,
29:19kailangan ng guide
29:21sa Chibugan
29:22ang kailangan lang
29:24gutom na bihero
29:25at masarap na ulam.
29:27Kung Taste of Home ang hanap
29:29habang nasa Hong Kong,
29:30meron niyan dito, biheros.
29:32Uy, Philippines!
29:36Pilipino!
29:37Pilipino!
29:38Pilipino!
29:39Unang hinain sa akin,
29:41mga pampagana.
29:42Ito yung adobo.
29:45Adobo to.
29:46Adobo popcorn.
29:47Adobo popcorn.
29:48Okay.
29:49So, nasa siyang adobo
29:51pero deep-fried siya.
29:52So, parang yung estilo dito,
29:54parang bite-size?
29:55Yes.
29:55Parang pinapapaklang?
29:57Yes.
29:57Good for beer, yes.
29:58Gotcha!
30:02Kering-kering na
30:03pika-pika rin ang kanilang chicken Shanghai.
30:05Pwede.
30:07At adobo, birya.
30:09Yes!
30:09So, tacos.
30:15Para sa main event,
30:16siyabra kanin.
30:19Ito na ang aming gilaw.
30:22Ate, mukhang kimikilig ako dito, ha?
30:24May lechon belly.
30:26Ito yung traditional lechon belly.
30:28Tsaka, chicken tocino.
30:30Ang ano dyan is inspired sa ginataan.
30:33Yung sauce niyan is...
30:33Coconut milk?
30:34Coconut milk.
30:35With chili.
30:36With chili.
30:37And shrimp paste.
30:38You had me at coconut milk.
30:40Ito ba yung ensalada?
30:41Ensalada mang gahan.
30:42Tossed with the, ano po?
30:43With the shrimp paste.
30:44With the shrimp.
30:45Eh di, titirahin ko muna itong bestseller nila, diba?
30:48Ginataan na pasta na pansit, diba?
30:50Eh.
30:56Kaya naman.
30:58In fairness,
31:00nanginibabaw talaga yung gata dito sa pansit na to.
31:03And I think that's one of the reasons why ito yung isa sa mga bestseller dito.
31:07Now, balik tayo ngayon dito sa pork belly.
31:15For me, the main star of the show is the pansit or whatever they call it.
31:22Ginataan ang pansit, ginataan ang pasta.
31:25But this one, for sure, bagulit balikan.
31:29Oh!
31:30So good!
31:34Bukod sa mga pang-solo na kainan,
31:36pinupuntahan talaga dito ang pambarkada nilang boodle fight.
31:42Ang paborito kong ulam dito sa barkada ay sinigang at lumpia.
31:47Napakasarap!
31:48Busog na ang chan.
31:49Busog na busog na rin ang mga mata.
31:51Wow!
31:53Amazing!
31:54Kaya ang katawan, what if ipahinga mo na?
32:00Sino mag-aakala na sa gitna ng mga kali ng Hong Kong?
32:04Tila may portal na daan pamparelax ng buong katawan.
32:08At ang target lang dyan na parte, mga paa?
32:13Leheros.
32:14Dahil gamit na gamit ang paa natin today,
32:16deserve naman natin magpa-foot perfectology.
32:21Nagpasok sa lugar, classy, vintage at shalang vibes dito.
32:25Na parang bumalik sa 1940s sa China.
32:31What would you like to do today?
32:33Uh, you know, all day.
32:35Whole day of walking.
32:36Whole day of walking?
32:37So what do you recommend?
32:38So I would recommend to do the foot massage.
32:40The 20 minute foot massage.
32:41Okay, foot massage.
32:42Okay.
32:48Baka kapag relax na tayo, the Hong Kong way!
32:52May siyang nilagay na pampamasay sa likod.
32:56Tapos na nilagay ko yung paa ko sa mini bathtub.
33:00Na yung tubig ng init, hindi naman nakakapasok.
33:04Tapos nagbukas siya ng parang,
33:06ang tawag niya to.
33:08Parang blower.
33:10Kinikuliti.
33:16Parang may construction lang ah.
33:23Hindi atas ulit yun na yun.
33:25Ay, hindi pa pala.
33:28Here?
33:32Magsisimula pa lang ang mismong masahe.
33:35Hihirap na trabaho na ito guys.
33:36Absent siya na.
33:37Ito talaga yung most challenging and most physical.
33:42Parte ng traditional Chinese medicine,
33:45ang foot reflexology.
33:47Naniniwala silang ang bawat points ng paa
33:49ay konektado sa isang parte ng katawan.
33:51Kaya kapag nirelax, at minasayang paa.
33:55Kaya rin itong inustore ang energy at tulusugan ng katawan.
34:03After ng ilang minuto masahe,
34:05may tsaa na nag-aabang sa akin.
34:13Sa dinami-dami ng beses na napatpad ako sa Hong Kong,
34:18never ko na-ingisit magpamasahe.
34:21Why?
34:22One, because, iniisip ko pala natin na
34:26overpriced.
34:27Usually times three times four,
34:30compared to Filipino pricing.
34:33Pero come to think of it,
34:34Iba, kung insan yung biyahe mo,
34:36pwede kang gumastos eh,
34:38or justified yung konting gastos.
34:40Lalo na kapag pupunta ka sa Hong Kong,
34:42na lalakad ka ng lalaka,
34:44at sasakit yung paa mo.
34:46What do you think na parang kasama sa biyahe,
34:48ay yung relaxation din.
34:51So I think yung kahit na medyo hindi ganon kamura,
34:55yung pag-massage,
34:57parang dapat naka-infuse na yan sa budget mo.
35:01It's just very relaxing.
35:03To top it off,
35:04meron ka pang tsaa.
35:14Ah, mainit.
35:18Familiar man kung pakinggan ang Hong Kong,
35:20nabuksan natin ang pinto sa natatago,
35:22at naiibang ganda ng siyudad na ito.
35:26Espesyal na noon sa akin ang Hong Kong.
35:28At sa biyahe natin ngayon,
35:30mas nadagdagan pa ang puhang nito sa aking puso.
35:33Takpay. Bye bye.
35:38Sa mahabang lakaran,
35:39ilang liko at hinto.
35:45May bago para sa bawat bihero.
35:48Makako ba yan?
35:49I try it.
35:53Natiyak magpapaalala
35:56kung bakit sulit ang pagdayo sa Hong Kong.
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