00:01Bawal muna ang pabebe.
00:03Ang pizza na ito, kakaiba ang flavor.
00:06Mahulaan nyo kaya?
00:08Bibinka ba ito? Bibinka?
00:10Bibinka, pizza, bibinka.
00:12Bagong experience pero masarap na lang siya.
00:15Bibinka po.
00:16Brute!
00:17Bibinka!
00:19Bibinka ba ito?
00:20Ano flavor niya?
00:22Bibinka po.
00:22Paano mo nasabi bibinka?
00:24Yung sa lasa pa lang po.
00:25Paano kung ang OG at classic bibinka bigyan ng bagong bibis?
00:30Kakagat ka ba?
00:37Ngayong kapaskuhan, kaliwat kahanan na naman ang kainan.
00:41Siyempre, unang pinipilahan itong pabebe'y bibinka.
00:46Mainit-init, malambot, at kapag kinain, parang Pasko ang bawat kagat.
00:53Pero paano kung ang bibingkang nakasanayan mag-transform sa pizza?
00:59Yan ang pakulo ng Filipino-Japanese chef na si Yuichi.
01:03So the idea of the bibinka pizza actually came from one of our farm visits.
01:08Sobrang nag-stick siya sa mind ko dahil the style of cooking, the ingredients, and the taste was so remarkable
01:18na halo-halo siyang lasa na first time ko siguro na-experience with bibinka.
01:24Sourdough ang gamit-gamit nilang pizza dough, fermented ang harina na ito.
01:29Kumpara sa normal dough, may kaunting asim ang lasa nito, pero mas chewy at crispy ang texture.
01:38Lalagyan nila ito ng cheese sa dulo para maging crust kapag binake.
01:42Ilalagyan nila ang sariling version nila ng galapong at lalagyan ng cheese.
01:47Ito ang first bake ng bibingka pizza.
01:50We'll leave this one inside for about 3 minutes and then we'll check it out again.
01:57Ayan! Paparating na tayo sa exciting part!
02:04We have a lot of toppings na nilalagyan namin after cooking.
02:08Ito luto na ito.
02:10Yes.
02:10But we have to put this.
02:11Pero pag nilagyan mo po ito, another bake ka nun?
02:14No.
02:14No more not.
02:15Ito na, finished na.
02:16Ready na siya.
02:17Ah, okay.
02:18Finishing.
02:18And then ready to eat na ito.
02:19Yes.
02:20May salted egg beshevel silang ginagamit.
02:23Made out of egg yolk. Salted egg yolk if you want to try.
02:28Ditikman ko muna ito.
02:29Yeah, you can try.
02:32Ah!
02:32May sarap!
02:33Anong lagyan mo pa dun?
02:35It's a mixture of butter, flour, basically same base siya ng besheamel.
02:40And then we blended with some salted egg yolk.
02:44Asarap!
02:45Fresh coconut.
02:47Fresh and toasted coconut.
02:47Toasted.
02:49Oh, alam mo sa mga probinsya kasi talagang husi mga ganyan.
02:52Sinasangag yung nyug.
02:55Nalagyan yung konting sugar pero may lasa.
02:56Tapos nalagyan yun sa mga suman.
02:58Because this is bibingka.
03:00Kasama talaga sa mga asahan na natin yun sa mga lutong Pinot.
03:07Alright.
03:08So, we'll use the tibok now.
03:12Ayun.
03:13Konting-konti lang.
03:14At para makuha ang smoky taste ng bibingka.
03:18And lastly, of course, the smoked banana butter.
03:21We burn the banana leaf together with the butter.
03:24Galop!
03:25And then infuse it to the taste or that.
03:31Ilaki sila ng kagot.
03:33Nalalasahan ko yung galopong.
03:35Bibingka na may alat, may crunchiness.
03:38Tapos ayun nga yung nagmix yung maalat, matamis.
03:42Of course, yung nyug ay lasang-lasa, Chef.
03:47Ito, ito yung nilagyan mong bechamel.
03:50Bechamel mocho.
03:55Ito yung masasabi mo talaga parang modern bibingka.
04:00Mainit-init, malambot, at kapag kinain, parang Pasko ang bawat kagat.
04:07Pero paano kung ang bibingkang nakasanayan mag-transform sa pizza?
04:13Yan ang pakulo ng Filipino-Japanese chef na si Yuichi.
04:16So, the idea of the bibingka pizza actually came from one of our farm visits.
04:23Sobrang nag-stick siya sa mind ko dahil the style of cooking, the ingredients, and the taste
04:30was so remarkable na halo-halo siyang lasa na first time ko siguro na-experience with bibingka.
04:37Ang bibingka ng pizzeria na ito, parte ng kanilang weekend specials.
04:41Because usually what we do with the weekend specials, we try to come up with always new things.
04:48And that's the goal naman is for people to be able to be open to trying new things or as
04:54they call it, the weird pizzas.
04:57Ilan sa kanilang special pizza ang bilo-bilo pizza, sisig pizza, at longsilog pizza.
05:08Ang kanilang munting pizzeria, world-class din daw.
05:12We have been awarded four years in Arona po as a top pizzeria in the Philippines by 50 Top Pizza.
05:19And we've also been recognized globally by the same body, 50 Top Pizza, as one of the best pizzerias in
05:27the world.
05:27Madalas na silang mag-viral online.
05:30Ang binabalik-balikan sa kanila, hindi lang ang mga flavor nilang kakaiba, kundi ang kanilang pizza crust.
05:36Very crunchy on the outside, tapos light and airy po siya sa loob.
05:41In order to become a household name, kailangan, no matter what day, what time, nag-order ang mga tao, alam
05:48nila na makukuha nilang produkto is consistent.
05:50Ang may-ari ng pizzeria na si Inga ang mismong nag-develop niyan.
05:54It became my passion because I got good at it. So I started off with no knowledge. Self-trained lang
06:00po ako. Wala akong culinary background.
06:02Pero yung obsession po sa pag-perfect ng dough, you fall in love with something that you eventually become good
06:09at.
06:10Para sa kanya, hindi lang dough basta pagkain ng pizza.
06:12Ang lumaki kasi po kami ng pamilya namin, pizza was always our celebratory meal.
06:18So sa mga family gatherings, even kapag naglalaro ng mga video games with my friends, palagi pong pizza yung kinakain
06:25namin.
06:26Inabot pa raw ng tatlong taon bago nila naramdaman ang success sa negosyo.
06:31Kalidad na sangkap daw ang gamit nila sa kanila mga pizza.
06:35Mabibili ito mula P350 hanggang P1,000 depende sa flavor.
06:42Our goal has always been talaga to just create the best possible pizzas that we can create and share that
06:48with everybody.
06:49Sa kabila ng kaliwat ka ng pagkilala,
06:52prioridad pa rin daw nila ang patuloy na pag-level up ng kalidad ng kanilang mga produkto.
06:57The awarding po kasi that we have usually is it makes up maybe 1% of the time of running
07:03a business po.
07:04Pero 99% of the time, you're solving problems.
07:08You need to fall in love with the process po of being a problem solver.
07:13Isa sa mga suliranin nila ang additional fee na'y binabayad sa delivery apps kada order.
07:18For pizza kasi it's a delivery product.
07:21Nag-increase yung number ng mga pizzas namin pero yung overall take home namin,
07:26parang bakit ganon, hindi siya lumalaki.
07:28And we saw na if we wanted to keep true to our belief of being able to offer great pizzas
07:35at great value,
07:36ayaw po namin na mag-increase na po ng presyo.
07:39Parang ipapast po namin yung cost sa mga customers.
07:41So we decided to create our own food delivery platform.
07:45Sa pagninigosyo, hindi lang dapat laging sumasabay sa uso.
07:49Dapat may sarili ring creativity.
07:52Pag kasi po ang values ninyo is to just copy what's already there,
07:56then how do you stand out in a crowd?
07:58How do you stand out in a very saturated market?
08:03Ngayong kapaskuhan, huwag matakot sumubok ng bago, lalo na sa pagninigosyo.
08:07Madalas kasi kung ano ang bago ang chain nakapupukaw ng atensyon ng Mami Mili.
