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00:00.0
So, nandito pa rin tayo sa Thailand, pare.
00:01.8
And nabigyan tayo ng opportunity na kumain dito sa restaurant na ang pangalan ay Fork Roasting.
00:09.0
Itong Fork Roasting ay meron silang Michelin 2002 Bib Gourmand Award.
00:13.5
Ang Bib Gourmand, sa pagkakagoogle ko, meron silang food na—
00:18.8
I'm not sure kung yung food yung binigyan ng award o yung restaurant itself.
00:22.3
Basically, ang sinasabi dito, sulit to.
00:24.8
Bibigyan kayo ng satisfaction na masarap yung inakain nyo
00:29.4
pero sa murang halaga.
00:30.8
So, punta na tayo dito, pare.
00:32.1
Fork Roasting, tapos ito yung award nila, pare.
00:35.2
Michelin 2022 Bib Gourmand, diba?
00:38.5
And yung particular item na yun ay ito.
00:41.4
Ito, yung Fork Roasting BBQ Pork on Rice and Fried Egg.
00:47.8
Jerome, lagay mo na lang kung magkano yun dyan.
00:49.8
Kung dito na yun, parang ang simple-simple lang pero I guess that's the point, diba?
00:53.3
So, punta na tayo sa loob, tikma na natin.
00:55.3
We are here with Sir Oat, the owner of the restaurant.
00:59.7
How are you, Sir?
01:00.7
Yeah, nice to meet you.
01:01.7
Okay, nice to meet you.
01:03.0
So, how long was this restaurant established?
01:07.8
Actually, we're starting from the online first.
01:10.8
Online first for, let's say, 4 years back.
01:13.9
4 years back and we do online for 2 years.
01:16.9
Once our product is getting more and more order,
01:20.8
then we feel it's time to set up the restaurant.
01:23.9
So, we made up the restaurant for 2 years.
01:27.2
Operational since 2020.
01:30.2
Yeah, end of 2019.
01:33.2
Okay, end of 2019.
01:34.7
Before the pandemic.
01:37.7
So, how did you do during the pandemic?
01:40.2
Luckily that once we opened the shop and then we're starting,
01:45.7
and then we start promoting, then COVID comes.
01:49.0
But yeah, many people are starting to know our shops from the online before.
01:55.0
And some of the interviewers or YouTubers like this is coming
01:59.0
and then suddenly many people are seeing and then they're coming
02:04.0
and they make us very good on that time.
02:06.5
So, we can pass that 2 years.
02:08.0
Okay, that's good, that's good.
02:10.0
So, you were given the Michelin Deep Gourmand Award.
02:15.0
Deep Gourmand, yes.
02:16.0
How did that happen?
02:17.2
Were you just surprised?
02:20.2
What's the process?
02:21.2
Yeah, frankly speaking, we don't know.
02:25.2
We didn't know when they come, how they come,
02:27.2
and then suddenly we get the announcement from them
02:31.2
that on last year, we get the monthly recommendation by Michelin.
02:38.2
So, it's been very surprising.
02:39.2
Wow, that's good, that's good.
02:41.2
So, of course, we're gonna try the Four Crossing Barbecue.
02:45.5
Yeah, that should be our signature.
02:47.5
What else is good?
02:48.5
Actually, I recommend this one.
02:50.5
Wok Fried Rice, yes.
02:51.5
With assorted vegetables.
02:53.5
This is another signature of us.
02:56.5
So, it's very simple but I believe it's very good.
03:01.5
The price is very, very low.
03:02.5
It's 140 baht for the fried rice and 190 baht for the pork barbecue.
03:07.5
Pork barbecue, yes.
03:09.5
You can't get that price in the Philippines.
03:10.5
Anyway, can we watch how you prepare the dish?
03:15.7
Can we go inside the kitchen?
03:16.7
Sure, sure, sure.
03:18.7
Okay, it's our kitchen.
03:20.7
I used to work in the kitchen like this.
03:22.7
When I was a kid, I saw my brother cooking in the kitchen.
03:25.7
Basically, I took him outside.
03:27.7
So, what are we cooking right now?
03:28.7
So, we are going to cook our fried rice.
03:32.7
Assorted vegetable fried rice.
03:34.7
One of our signature dish.
03:36.7
Are we gonna go there?
03:37.7
Yes, we're gonna go there.
03:38.7
So, hot wok with oil.
03:42.7
What kind of oil?
03:48.0
Removing the excess oil.
03:50.0
So, the fried rice is not oily.
03:58.0
So, this is the technique to break the rice.
04:01.0
You're gonna break the rice.
04:03.0
Then, what's that?
04:04.0
Assorted vegetables.
04:06.0
Assorted vegetables.
04:08.0
We are Cantonese Thai.
04:09.0
So, we are not a 100% Cantonese Thai.
04:15.3
So, I like our fish sauce.
04:20.3
Okay, secret sauce.
04:21.3
I have to say secret sauce.
04:22.3
Yeah, yeah, yeah.
04:23.3
I understand, I understand.
04:34.3
Then, cashew nuts.
04:36.3
More cashew nuts.
04:37.3
So, this is your oven, basically.
04:40.3
Chinese style oven.
04:42.5
We close and then we close so our pork can have a smokey smell.
04:48.5
What's great about this is that the heating element is on the side.
04:53.5
The heating element is in the middle.
04:56.5
Then, the meat is just on the side.
04:58.5
So, when the fat melts, it doesn't go to the middle.
05:03.5
So, there are no flare-ups.
05:05.5
So, after you're done cooking with this, you're gonna grill it.
05:10.8
Of course, you'll need gloves to get the meat because it's quite hot.
05:18.8
So, we have two palates.
05:19.8
For sure, barbecue pork and also this barbecue rib.
05:23.8
I'll let you try both.
05:25.8
Thank you, thank you.
05:26.8
I want to try everything.
05:29.8
Then, they're rubbing something.
05:34.8
To make it shiny.
05:37.8
They asked for glucose to make it shiny.
05:41.3
I've never done that before.
05:45.8
So, I might be able to try it.
05:47.3
But they're gonna grill it first. We're still looking for a different order.
05:50.8
So, they're gonna grill it first.
05:53.3
Then, they're rubbing something.
05:54.8
The other one is glucose.
05:56.3
What's the other one?
05:57.3
I think this is the same.
06:01.8
So, you wipe it with glucose before you grill it.
06:05.8
After, come from the oven with glucose and then we grill it.
06:10.8
I think the important part that we marinate is 24 hours.
06:13.8
24 hours marination before cooking it.
06:16.8
Do you always get sold out?
06:19.8
Depends on the day.
06:21.8
Saturday, Friday, Saturday, Sunday.
06:24.8
So, basically, it's all done.
06:26.8
They're just assembling it and we can wait outside.
06:30.8
We're big guys and the kitchen is small.
06:33.8
Yeah, we're all four already.
06:35.8
So, let's wait outside. I'll bring you.
06:39.8
Thank you, thank you, thank you.
06:46.8
Then, the fried rice. Aside from that, because it's with this.
06:48.8
I think this one is just plain rice, right?
06:50.8
Yeah, plain rice.
06:52.8
Hey, what's this?
06:54.8
Shrimp wonton soup.
06:57.8
You can see that it's still hot.
06:59.8
That's how it should be, right?
07:02.8
Meat, fat, glazed.
07:04.8
If you can see, it's discolored already.
07:06.8
Meaning, the marinade really penetrated.
07:08.8
It's been marinated for 24 hours, right?
07:12.8
It has a different smell.
07:15.8
There's something familiar.
07:18.8
Okay, you can feel it.
07:19.8
It's more from our charcoal.
07:23.8
And also, secret sauce.
07:24.8
Secret sauce, yes, yes, yes.
07:32.8
You can see my eyes, bro.
07:35.8
Did you taste it?
07:36.8
It's delicious, bro.
07:38.8
Let's try it with the fried rice.
07:42.8
Pickled vegetables.
07:49.8
What's good about this fried rice?
07:51.8
There's almost no oil.
07:53.8
Very, very, very little oil.
07:56.8
That's very good.
07:58.8
But the rice does not stick to the pan.
08:01.8
I guess your wok is seasoned very well.
08:03.8
But it's very good.
08:05.8
Thank you, thank you.
08:06.8
One more, one more.
08:22.8
The egg yolk is like the sauce.
08:24.8
I've eaten a lot of Chinese-style pork barbecue back in the Philippines.
08:28.8
But this is the best.
08:29.8
Oh, thank you very much.
08:30.8
This is really the best.
08:32.8
We are not exactly total Chinese,
08:35.8
but as I told you, we are Cantonese Thai.
08:37.8
So we're not 100% Cantonese.
08:40.8
We are Cantonese Thai.
08:42.8
Our recipe is a combination.
08:46.8
Yeah, combination because I was born in a Cantonese family,
08:50.8
but stay in Thai.
08:51.8
So I say Cantonese Thai.
08:52.8
All the recipe is coming from the old days.
08:55.8
Old days and the time.
08:57.8
That we remember and we adapt it together.
08:59.8
So I don't say it's Cantonese because it's Cantonese Thai.
09:01.8
Cantonese-style pork barbecue.
09:03.8
I've tried a lot of pork barbecue like this,
09:07.8
but this is really the best.
09:10.8
This is the first time I've had cashews in fried rice.
09:15.8
This one is like the same.
09:17.8
We cook from a long time in our house.
09:20.8
It's very simple.
09:21.8
We are Cantonese and Thai-Chinese.
09:24.8
Like a soft vegetable.
09:25.8
So we just cook it in the fried rice.
09:27.8
We adapt some cashew nuts and then the mushrooms.
09:31.8
Then coming to this dish.
09:33.8
I think this is the best thing I've eaten here.
09:36.8
Really happy to hear this one.
09:40.8
It's my first time eating a Michelin-starred dish,
09:44.8
and it does not disappoint.
09:46.8
It doesn't look like it's just 190 baht,
09:50.8
but it's really worth it.
09:51.8
It's really delicious.
09:53.8
But we have to try the soup also.
09:57.8
190 baht as well.
10:02.8
It's lighter than the Tinola,
10:04.8
but it's delicious.
10:07.8
This is like a barbecue pork,
10:08.8
so it's a little bit oily, we feel like.
10:10.8
So the soup can help.
10:12.8
It can get everything.
10:13.8
Like the combination.
10:15.8
So I just eat this?
10:16.8
No soy sauce or anything?
10:21.8
It's really chewy.
10:28.8
You know what this is?
10:29.8
The inside is like hakaw,
10:31.8
but it's crushed.
10:33.8
So this one is just for,
10:35.8
I want to show you one more thing.
10:37.8
So it's just for the egg,
10:39.8
But this chili oil,
10:41.8
we also do it by ourselves.
10:43.8
Chili oil for the egg?
10:44.8
For the barbecue pork.
10:45.8
Ah, for the barbecue pork.
10:47.8
Some people like it a little bit spicy.
10:48.8
Me, I like spicy.
10:49.8
You can try, but it's spicy.
10:53.8
With the plain rice now.
10:58.8
The perfect bite.
11:05.8
Some people doesn't like spicy,
11:07.8
so we just make an option.
11:09.8
But this one, we also made it ourselves.
11:12.8
Thank you very much.
11:15.8
It's really delicious.
11:17.8
for that amount of money,
11:18.8
this is really worth it.
11:20.8
It's really worth it.
11:22.8
Brother O, thank you very much
11:23.8
for welcoming here in your restaurant.
11:25.8
This is the first Michelin dish I've tried.
11:27.8
Thank you very much.
11:28.8
There's no Michelin in the Philippines yet.
11:32.8
So this is really the first that I've tried.
11:34.8
So I have to consider to open
11:35.8
Tanjayan in the Philippines.
11:41.8
in the Philippines, right?
11:43.8
This will sell in the Philippines.
11:44.8
Because it's very close
11:46.8
to the Filipino palate.
11:48.8
Because Filipinos,
11:49.8
most Filipinos don't like herby things.
11:52.8
But this will work.
11:53.8
Just set the spiciness aside.
11:55.8
But like this is okay, right?
11:57.8
This is very good.
11:58.8
I have to really keep in mind
12:00.8
and discuss with my team.
12:02.8
I'm looking forward to
12:04.8
your branches in the Philippines.
12:06.8
Thank you, brother.
12:07.8
Thank you so much.
12:08.8
Thank you for coming today.
12:10.8
Thank you, thank you, thank you.
12:16.8
Thank you for watching!
12:18.8
Please subscribe to my channel!
