Took the wife to the Batchoy place of my childhood in Bacolod. 😋 #filipinofoodforward 🇵ðŸ‡ðŸ”ªâœ¨
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Start ako ng, siguro when I was like 13, 14.
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Pero I wasn't so serious and I wasn't so focused.
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Kaya hindi rin ako gumaling.
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And only now, during the pandemic. I mean, before.
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Nung pandemic, doon na na ako nag-start mag-golf ulit.
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And ngayon, seryoso na ako. May disiplina na ako.
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And sana, gumaling tayo kahit konti.
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Ito na mga kasama natin mag-golf.
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Yan yung naka-blue. Darker blue.
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Yan si Rico Kahili. Chicken House.
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Yan naman si Mike Ortiz. High school friend ko ever since.
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And then magaling tong dalawa.
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Itong dalawa siguro mga class A players to.
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And ito yung home turf nila.
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So we're gonna start here at the back nine.
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Amon yung mga sagad-sagad.
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Amon yung mga veterano.
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Amon yung nag-represent sa Marapara Golf and Country Club sa Pago.
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Amon yung Rico Kahili.
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Hagad na tapos ta. Kulbaan.
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Patudlo na nato sa ilaw.
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I'm getting goosebumps because you know, growing up, I played with these guys.
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The way ginagliwat ang swing.
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Mamanggay ako nalinsang since bata siya.
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Yung swing niya, same pa rin. Ganda.
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Ito, high school friend ko to.
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Sa edge, yung bang right, yung left bunker.
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Ang bula, mukhang faith friend.
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Mukhang faithist ah.
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Yeah, okay na siya.
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Down to the last two shots.
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Di ko mashoot mo ni Rick.
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Kung mashoot, kung hindi ano mashoot?
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Thank you guys sa game, boys.
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Damog ikon na tunean sa inyo.
03:31.0
We're gonna go have batsoy.
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Pero we're slightly late.
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Kasi pag nagbatsoy dito sa Bacolod or sa probinsya,
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normally mga merienda yan eh.
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Pero nakakamiss talaga eh.
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So bilisan natin, mayroon pa yan.
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So may chance actually na baka paupos na.
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Pero habulin natin.
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How many minutes till we get to the restaurant?
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I'd say 15 to 20 minutes, depending on traffic.
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Pero wala naman masyadong traffic dito sa Bacolod.
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Well sa Bacolod dati, everything is 10 minutes away.
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So may chance na,
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So ito yung daan na to, where we're making a left.
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Pag left natin, diret diretso lang eh.
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Isang malaking diretso.
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So Bacolod's like a grid.
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Okay, malapit na tayo.
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So ito yung Lacson Street.
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From saan tayo lumiko, diret diretso lang.
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ito yung Lacson Street.
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Ito yung Lacson Street.
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Ito yung Lacson Street.
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Ito yung Lacson Street.
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Lumiko, diret diretso lang.
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Hanggang, dito sa
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Which is 21 Restaurant.
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21 Restaurant dahil it's on 21 Street.
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It's one of the oldest restaurants here in Bacolod.
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And it serves one of the best bacoy
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And oh look, they have the same guard.
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For like 30 years na siguro ito si guard.
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Oh, lumaki siya ng konti. Tumaba.
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Have you eaten here?
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Order kami yung bacoy. Mayara pa.
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Oo, mayatay. Gusto mo?
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Tapos masarap yung crispy easel dito.
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Isang crispy easel.
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extra fried garlic na.
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Masarap rin yung chicharon.
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Chicharon bulaklak mayara.
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Masarap yung chicharon bulaklak dito.
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Pero sige, crispy easel na lang.
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So alam mo Kams, before
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parang corner lang siya
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and then they only sold bacoy.
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Tapos, yung bacoy
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ay naging asenso.
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Nag-renovate sila.
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Ginawa nilang restaurant.
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So kalahati nito.
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So this used to be their old house.
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So sa old house nila,
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nilagan nila ng bacoy place.
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Tapos parang bar style lang.
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And then naging asenso,
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again, naging restaurant
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and then naging asenso, asenso, asenso.
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Then lumaki na. Hanggang doon.
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Then sa side na yan,
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ito yung bar dati.
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Doon kami nagpa-party dati.
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ngayon, yung third generation na.
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And yung isa dun,
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chef. He's actually,
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he was actually my
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classmate in elementary
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Hanggang ngayon, siya pa rin.
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So galing. Si Richie.
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Chef Richie Gamboa.
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They specialize in
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classical Filipino dishes dito.
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through the years,
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consistent sila and
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ito yung tinatawag na
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I guess tayo mga restaurateurs,
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yun yung ating goal na
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maging institution rin tayo.
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Hindi lang some flash in the pan.
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3 years, pang 5 years,
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pang matagalan talaga. Kasi
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Mapapasa mo siya eh. Pasa mo siya sa anak mo.
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Pasa ng anak mo sa anak niya.
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ngayon, kinukontinue nila yung
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legacy ng lolo and lola nila.
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legacy, ito na yung battery.
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Wala pa. Piniro na.
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Ah, okay. Meron pa palang
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sa battery, baby. Alam mo,
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may timing yan eh.
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Pag pumunta ka ng 2 o'clock,
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Kaka-start lang kasi.
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Pag pumunta ka ng 5, perfect yan.
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Pag pumunta ka ng mga
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7 o'clock, or gabi na,
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So parang ganun. May mga patiming-timing.
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yung batchoy ay hindi sinishare.
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Hindi na nakikinig sa akin.
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This is so pretty.
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Grabe. Ang bango.
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Kung naaamoy lang ng camera,
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or kung naaamoy niyo lang to,
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sobrang siyang bango.
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Ang batchoy ng aking kabataan.
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noodles, yung atay,
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Tikman natin yung broth.
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Ito yung batchoy ng 21.
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Maalat-alat na manamis-namis
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Yeah. Wipe. Huwag muna.
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Sige. Magdagdag na ako ng broth.
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hindi ko ihalo yung chicharon kasi I wanna,
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gusto ko i-chase.
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Habulin ko yung chicharon
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para may crunch pa.
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Mmm. And then, pag humingi ka ng
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itlog sa isang batchoy place,
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kailangan nakababad siya sa broth.
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Kasi diba, yung fresh egg,
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pag ihalo mo na siya sa soup,
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Yung srab yung noodles.
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What about the broth?
10:59.0
The broth is very good.
11:01.0
Is it more on the sweet side?
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Sakto lang. Yung iba kasi yung batchoy,
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matamis. Overpowering.
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Yung iba naman, maalat. Sa ililo, alam ko, maalat.
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This is the perfect batchoy.
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Kunin mo yung ilalim mo.
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yung mga karni-karni.
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How long has this restaurant been here?
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minimum 30 years.
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Si Camille likes noodles.
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Bakit siya masarap?
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You're right about it being balanced.
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Na-maintain nila yung quality
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through the years.
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Chase it with the chicharon.
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Parang ayaw mo na ibigay sa akin yun.
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Akala ko share tayo.
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Kaya nga sabi ko guys, mga Tagobocolod,
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sobrang ako naiingit.
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Nalalaway na ako dito.
12:59.0
Hindi sila nagbibiro dito sa fried...
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That's fried puet. That's fried isol.
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Because it's humongous.
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Grabe ito. Masarap ito pag nakainom ka.
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Sige, habang si Camille
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magkikrispy isol ako.
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I can't live here.
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Taba ko na siguro kapag sumira ko dito.
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Everything's so good.
14:09.0
Obviously malutong.
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Malambot sa loob.
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Perfectly crispy skin.
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Tikman natin siya with the gravy.
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Kaya perfect talaga ito guys pag nakainom ito.
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sobrang old school yung laka.
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Dito tayo uminom.
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Then ito yung orderin natin.
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Dami mo na ang nakain.
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Babe medyo natatakot ako tikman siya.
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Pikit mo na yung mata mo.
15:13.0
Where's the gravy?
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Just try it first.
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Maybe you have to eat it whole.
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Maybe it's too good.
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Makakasalanan na siya.
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Makasalanan na siya.
15:44.0
It actually tastes a little bit like a Chinese wonton soup.
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I don't know why. I don't know.
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There's a Chinese element that I taste there.
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Oh yeah. Influenced by the Chinese.
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Sobrang perfect yung broth.
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Tapos sabulin mo ng chicharon.
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Tapos masarap yung lasa ng noodles talaga.
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Mayu Gidiabon guys.
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21. Much respect.
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Hoy hoy hoy hoy. Tama na. Tama na.
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Alam mo yung atay niya. Very fresh.
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Kaya masarap niya.
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Uy babe. Tama na.
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Magdininner pa tayo dyan.
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Magdininner pa tayo. This is merienda.
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Sabi ko diba sayo yung Batchoy ay pang merienda.
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Hindi siya dinner.
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So you should stop.
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Babe 7 o'clock na pa. Hindi dinner.
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So how long has this restaurant been here?
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Kaya nga. I'm saving you.
17:30.0
Dapat punta tayo dito mga 3.
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Para nag isang bowl tayo.
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Magandang idea yan.
17:38.0
Magandang idea yan. Merienda ang tawag.
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Gusto ko pang hubusin ito doon.
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Are you happy with your meal?
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Yun nga yung masarap e.
17:52.0
Pigilan mo na pag...
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Kasi pag inubos mo yan, mag food ko maka.
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Bila na ganito years ang 21?
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38 years going strong.
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Batchoy with buttered toast.
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Gusto ko mag-intrada sa Ilalamisa.
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Batchoy with buttered toast.
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Pwede magpa-feature? Sure.
