21 restaurant 21 Lacson St, Bacolod, 6100 Negros Occidental. #namit #filipino #filipinofood #batchoy #noodles

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Marapara Golf Club. Dito ako nag-start mag-golf.

And mga kasama natin mamaya medyo magaling.

Kasi nung nag-start kami sabay-sabay, sila ay hindi tumigil at araw-araw sila naglalaro dito.

Almost everyday. Pero of course not everyday. Every other day.

Anyway, it's so nostalgic to be here.

And on a weekday, grabe. Walang katao-tao.

Well, kasi yung iba, nag-start na ng 6. So tayo, 7 tayo.

Daming memories dito ah.

Grabe.

Start ako ng, siguro when I was like 13, 14.

Pero I wasn't so serious and I wasn't so focused.

Kaya hindi rin ako gumaling.

And only now, during the pandemic. I mean, before.

Nung pandemic, doon na na ako nag-start mag-golf ulit.

And ngayon, seryoso na ako. May disiplina na ako.

And sana, gumaling tayo kahit konti.

Ito na mga kasama natin mag-golf.

Yan yung naka-blue. Darker blue.

Yan si Rico Kahili. Chicken House.

Yan naman si Mike Ortiz. High school friend ko ever since.

And then magaling tong dalawa.

Itong dalawa siguro mga class A players to.

And ito yung home turf nila.

So we're gonna start here at the back nine.

Amon yung mga sagad-sagad.

Amon yung mga veterano.

Amon yung nag-represent sa Marapara Golf and Country Club sa Pago.

Amon yung Rico Kahili.

Hagad na tapos ta. Kulbaan.

Patudlo na nato sa ilaw.

Ano ta?

I'm getting goosebumps because you know, growing up, I played with these guys.

Naswing ba?

Placing wa.

The way ginagliwat ang swing.

Mamanggay ako nalinsang since bata siya.

Yung swing niya, same pa rin. Ganda.

Ito, high school friend ko to.

Magaling rin to.

Sa edge, yung bang right, yung left bunker.

Ang bula, mukhang faith friend.

Mukhang faithist ah.

Yeah, okay na siya.

Tayaw ah.

Down to the last two shots.

Di ko mashoot mo ni Rick.

Kung mashoot, kung hindi ano mashoot?

Winning moment.

Tapos tayo.

Thank you.

Thank you guys sa game, boys.

Damog ikon na tunean sa inyo.

Thank you.

Mamanggay.

Mamatsoy ta.

We're gonna go have batsoy.

Pero we're slightly late.

Kasi pag nagbatsoy dito sa Bacolod or sa probinsya,

normally mga merienda yan eh.

So ngayon, 6 na.

Pero nakakamiss talaga eh.

So bilisan natin, mayroon pa yan.

So may chance actually na baka paupos na.

Pero habulin natin.

Try natin.

How many minutes till we get to the restaurant?

I'd say 15 to 20 minutes, depending on traffic.

Pero wala naman masyadong traffic dito sa Bacolod.

Well sa Bacolod dati, everything is 10 minutes away.

So may chance na,

So ito yung daan na to, where we're making a left.

Pag left natin, diret diretso lang eh.

Iyan na yun.

Isang malaking diretso.

So Bacolod's like a grid.

Okay, malapit na tayo.

So ito yung Lacson Street.

From saan tayo lumiko, diret diretso lang.

Hanggang,

ito yung Lacson Street.

Ito yung Lacson Street.

Ito yung Lacson Street.

Ito yung Lacson Street.

Lumiko, diret diretso lang.

Hanggang, dito sa

21 Street.

Which is 21 Restaurant.

21 Restaurant dahil it's on 21 Street.

It's one of the oldest restaurants here in Bacolod.

And it serves one of the best bacoy

in town.

And oh look, they have the same guard.

For like 30 years na siguro ito si guard.

Oh, lumaki siya ng konti. Tumaba.

Ang gabi.

Hello.

May bacoy pa?

Okay, ang gabi.

Have you eaten here?

Yes, we have.

Ang gabi.

Order kami yung bacoy. Mayara pa.

Sige, special.

Sige, special.

Mayatay?

Oo, mayatay. Gusto mo?

Isang isa lang?

Tapos masarap yung crispy easel dito.

Isang crispy easel.

Mayara.

With egg?

Tapos,

extra chicharon,

extra fried garlic na.

Tapos extra egg.

Fresh egg?

Oo, fresh egg.

Thank you.

Masarap rin yung chicharon.

Chicharon bulaklak mayara.

Masarap yung chicharon bulaklak dito.

Pero sige, crispy easel na lang.

So alam mo Kams, before

yung 21,

parang corner lang siya

and then they only sold bacoy.

Tapos, yung bacoy

ay naging asenso.

Nag-renovate sila.

Ginawa nilang restaurant.

So kalahati nito.

So this used to be their old house.

This.

So sa old house nila,

sa corner,

nilagan nila ng bacoy place.

Tapos parang bar style lang.

And then naging asenso,

again, naging restaurant

and then naging asenso, asenso, asenso.

Then lumaki na. Hanggang doon.

Then sa side na yan,

ito yung bar dati.

Doon kami nagpa-party dati.

Papatakbo na ito

ngayon, yung third generation na.

And yung isa dun,

chef. He's actually,

he was actually my

classmate in elementary

at some point.

Hanggang ngayon, siya pa rin.

So galing. Si Richie.

Chef Richie Gamboa.

They specialize in

classical Filipino dishes dito.

So

through the years,

consistent sila and

ito yung tinatawag na

institution na.

I guess tayo mga restaurateurs,

yun yung ating goal na

maging institution rin tayo.

Hindi lang some flash in the pan.

Hindi lang pang

3 years, pang 5 years,

pang matagalan talaga. Kasi

iba eh.

Mapapasa mo siya eh. Pasa mo siya sa anak mo.

Pasa ng anak mo sa anak niya.

Katulad nila,

ngayon, kinukontinue nila yung

legacy ng lolo and lola nila.

Speaking of

legacy, ito na yung battery.

Wala pa. Piniro na.

Gotom na.

Excited na.

Malapit na yan.

Ah, okay. Meron pa palang

sa battery, baby. Alam mo,

may timing yan eh.

Pag pumunta ka ng 2 o'clock,

manipis pa yung

sabaw.

Kaka-start lang kasi.

Pag pumunta ka ng 5, perfect yan.

Pag pumunta ka ng mga

7 o'clock, or gabi na,

matapang na yan.

So parang ganun. May mga patiming-timing.

And then dito,

sa Bacolod,

yung batchoy ay hindi sinishare.

Individual.

Hindi na nakikinig sa akin.

Eto na.

Batchoy game.

Extra soup.

Wow. Grabe.

This is so pretty.

Grabe. Ang bango.

Kung naaamoy lang ng camera,

or kung naaamoy niyo lang to,

sobrang siyang bango.

Oh.

Ang batchoy ng aking kabataan.

Naamoy ko yung

noodles, yung atay,

yung broth.

Tikman natin yung broth.

Mmm.

Mmm.

Ito yung batchoy ng 21.

Maalat-alat na manamis-namis

na makumami.

Yeah. Wipe. Huwag muna.

Sige. Magdagdag na ako ng broth.

Oh.

Then,

fried garlic.

And,

hindi ko ihalo yung chicharon kasi I wanna,

gusto ko i-chase.

Habulin ko yung chicharon

para may crunch pa.

Mmm. And then, pag humingi ka ng

itlog sa isang batchoy place,

kailangan nakababad siya sa broth.

Kasi diba, yung fresh egg,

pag ihalo mo na siya sa soup,

lalamig yung

soup mo.

Mmm.

Mmm.

Yung srab yung noodles.

What about the broth?

The broth is very good.

Is it more on the sweet side?

Hindi.

Sakto lang. Yung iba kasi yung batchoy,

matamis. Overpowering.

Yung iba naman, maalat. Sa ililo, alam ko, maalat.

Ito,

balance.

This is the perfect batchoy.

Mmm.

Good.

Kunin mo yung ilalim mo.

Yung atay,

yung mga karni-karni.

How long has this restaurant been here?

Ako?

I think,

minimum 30 years.

Okay, your turn.

Masarap.

Si Camille likes noodles.

What?

Diba?

Masarap.

Huh?

Masarap.

Bakit siya masarap?

You're right about it being balanced.

Masarap.

Maraming, no?

Na-maintain nila yung quality

through the years.

Okay.

Chase it with the chicharon.

Should I order

my own?

Parang ayaw mo na ibigay sa akin yun.

Akala ko share tayo.

Kaya nga sabi ko guys, mga Tagobocolod,

one bowl each.

Okay, now I feel

sobrang ako naiingit.

Nalalaway na ako dito.

Okay.

Hindi sila nagbibiro dito sa fried...

That's fried puet. That's fried isol.

Why is it big?

Because it's humongous.

It's so...

Grabe ito. Masarap ito pag nakainom ka.

Sige, habang si Camille

nagbabacho eh,

magkikrispy isol ako.

Isol ba to?

Talaga?

Grabe naman yan.

I can't live here.

Why?

Taba ko na siguro kapag sumira ko dito.

Everything's so good.

Mmm.

Mmm.

Oh my God.

Mmm.

Obviously malutong.

Malasa, maalap.

Malambot sa loob.

Perfectly crispy skin.

Juicy.

Tikman natin siya with the gravy.

Kaya perfect talaga ito guys pag nakainom ito.

Phew.

Mga kaibang.

Yung gravy,

sobrang old school yung laka.

Pero masarap.

Hits the spot.

Gawin nito

next time.

Dito tayo uminom.

Then ito yung orderin natin.

Mmm.

Mmm.

Babe.

Dami mo na ang nakain.

Oh.

Babe medyo natatakot ako tikman siya.

Wag ka matakot.

Pikit mo na yung mata mo.

Grabe to.

Hindi ko kaya.

Where's the gravy?

Just try it first.

Mmm.

Super good.

Maybe you have to eat it whole.

Maybe it's too good.

It's too good.

It is too good.

Makakasalanan na siya.

Ano?

Makasalanan na siya.

It actually tastes a little bit like a Chinese wonton soup.

How is it?

I don't know why. I don't know.

There's a Chinese element that I taste there.

But it is from.

It actually is.

Oh yeah. Influenced by the Chinese.

Sobrang perfect yung broth.

Tapos sabulin mo ng chicharon.

Harp ng atay.

Yung noodles mo.

Ang lambot.

Tapos masarap yung lasa ng noodles talaga.

Grabe panalo.

Champion Mayu.

Mayu Gidiabon guys.

21. Much respect.

Hoy hoy hoy hoy. Tama na. Tama na.

Wala nang atay.

Alam mo yung atay niya. Very fresh.

Kaya masarap niya.

Sobrang fresh.

Uy babe. Tama na.

Magdininner pa tayo dyan.

Oo.

Magdininner pa tayo. This is merienda.

Tama na.

Sabi ko diba sayo yung Batchoy ay pang merienda.

Hindi siya dinner.

So you should stop.

Babe 7 o'clock na pa. Hindi dinner.

So how long has this restaurant been here?

Let's ask.

Babe.

Please. Stop na.

Kaya nga. I'm saving you.

Dapat punta tayo dito mga 3.

Para nag isang bowl tayo.

Babe. Grabe.

Magandang idea yan.

Magandang idea yan. Merienda ang tawag.

Marap.

Gusto ko pang hubusin ito doon.

Are you happy with your meal?

Yun nga yung masarap e.

Pigilan mo na pag...

Kasi pag inubos mo yan, mag food ko maka.

Bila na ganito years ang 21?

38 years.

Wow.

38 years.

38 years going strong.

Congrats guys.

Thank you.

Batchoy with buttered toast.

O grabe.

Sige ah.

Gusto ko mag-intrada sa Ilalamisa.

Batchoy with buttered toast.

Pwede magpa-feature? Sure.