00:01Dito sa Sham Shui Po Street, tabi-tabi ang lafangan.
00:12Pagka-order mo, pagka-serve sa'yo, upo ka lang or you'll find a spot dito sa alleyway and titirahin
00:19mo ito.
00:24Target lock na rin tayo sa sunod dating kakainan.
00:26Halos pitong dekada na silang kilala dahil sa kanilang soy products.
00:46Sa likod lang ng kanilang shop, pinoproseso ang tofu.
00:50Kaya sure na fresh ang makakain at mabibili dito.
00:53So, with the process, how long does it take to actually make the edible tofu already?
00:5912 hours.
01:0012 hours!
01:01Wow!
01:02Yung amoy ng fresh taho, yun yung na-amoy na. Sarap!
01:07Sarap!
01:08So, kung lagyan ng arnibal.
01:19I think now in Hong Kong, less than five shops producing tofu in this way.
01:27Because running a restaurant like this is lots of hard work.
01:33And also because this is a family business, so it really depends if the next generation want to continue.
01:39Want to continue.
01:40Yes.
01:41You are the third generation?
01:42I'm the fourth.
01:43Fourth!
01:44I just do it from my heart.
01:45Right, okay.
01:46That's a good thing.
01:46Yeah, I want to continue the business.
01:49Yeah.
01:50Because I think Hong Kong is a very fast city.
01:54Very.
01:54But it's also good to keep the tradition.
01:59Ha, tuloy na nga natin ang mga tokwang yan!
02:01Maybe have a drink first?
02:03Have a drink?
02:03Yeah, fresh soya bean juice.
02:05Yeah.
02:08How do you feel?
02:09Very refreshing.
02:09Very familiar as well.
02:11Yeah.
02:12Sweet.
02:12But not too sweet.
02:14This is our famous deep fried humbo mix.
02:18Okay.
02:18$18 but you can enjoy three different types of tofu.
02:22Of tofu.
02:25Mmm.
02:26Yeah.
02:28Crunchy.
02:29Yeah.
02:31It's very crispy.
02:33Very, very crispy.
02:34Yeah.
02:35So you can see there is tofu and fish and egg.
02:39We mix all this inside.
02:41Yeah.
02:44And the last one.
02:46Yeah.
02:46This is called tofu fang in Cantonese.
02:49In the Philippines we call it tahok.
02:51Tahok.
02:52Tahok.
02:53Tahok.
02:54Yeah, very good.
02:55Okay.
02:55Let's put some sugar on your tahok.
02:57Why is the sugar orange?
02:59It's a king sugar.
03:06Yeah, this is my jam.
03:09Yeah.
03:10Yeah.
03:12Yeah.
03:13Very good.
03:15Yeah.
03:15Very hearty.
03:16Yeah.
03:17I love it.
03:18Anak ng tokwa.
03:20Ang sarap!
03:26Noodle galore naman ang magpapabusog sa atin sa restaurant na ito.
03:30Apparently, since 1946, yung unang nag-set up ng shop ng noodle na ito ay mula pa sa Guangzhou, China.
03:38Okay?
03:39Using a bamboo stick.
03:41Fast-forward to the present time.
03:43Meron na silang stalls dito sa Hong Kong, which started 1976.
03:51Oh, wow.
03:52Oh, good.
03:56Yung dinitikman natin ay tradition.
04:02Decades of culture.
04:05Wow!
04:07Medyo heavy gato ah.
04:11Yung yung nagpapaalat.
04:14Yung simpro.
04:16Mmm.
04:19Oh.
04:20So yummy.
04:23Fried fish black.
04:25Hindi siya fish ball dahil hindi siya bilog.
04:28Black siya.
04:30Pero feeling ko, yung texture niya parang fish ball.
04:34Feeling ko lang.
04:37Confirmed.
04:42Ano nabiting kayo sa biyayay?
04:43All you gotta do is just subscribe to the YouTube channel of JMA Public Affairs
04:49and you can just watch all the Biahini Drew episodes
04:52all day, forever in your life.
04:54Let's go!
04:54Yeehaw!
05:05o
05:05Na
05:05o
05:05on
05:05s
05:05You
