L'Fisher Hotel 14th Lacson St, Bacolod, 6100 Negros Occidental, Philippines #filipinofoodforward #filipinofood #pancitmolo #delicious #bacolodcity #bacolod

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Dito kasi ako pumupunta nung elementary ako, high school. Dito kami kumakain and even actually college and after college pag umiinom tapos siyempre nagkakrave ng sabaw. Ito yung place na to.

So this used to be our old house. Itong may construction ngayon. And then napansin mo...

So we lived here. It's a compound. So this is Lacson Street? Yeah, Lacson Street. The main road.

And then this, ito yung gate namin no. Okay. And then yung napansin mo sa walls, OA. That's my grandfather's initial. Yun sa walls. So OA meaning Oscar Anglo.

So cool. So cool.

Pupunta natin yung El Fisher. They have two good things on their menu. Yung pancit molo and yung mango jubilee. So dito ko natutunan yung first and only dessert na alam kong gawin or na gusto kong gawin.

It's basically caramelized mangoes over ice cream. And then I remember pag every Friday iipon ko yung allowance ko tapos kakain ako ng mango jubilee.

Maghanap ako ng classmate na gusto rin sumama sa akin. Si Gavin yan. Gavin Locas. Sinasamahan niya ako dito. Kasi mahilig rin siya kumain.

Bakit kailangan may kasama? Wala lang. Para lang mas masaya.

Hi. Hi. How are you? Victor. Hello, manager. Hello, hello. This is my entire family. Oh. Welcome again. El Fisher. Thanks so much.

I'll have the mango jubilee for old time's sake. I'm not gonna cook your molo because it'll end up British style, right? Yeah, yeah, yeah. British style. Yeah. British style molo. Okay. Thank you. No problem, sir.

How's things, sir? Good, good, good. We're all craving for pancit molo. Oh, really? Yeah. Okay. We're ready for it. Oh, we're ready.

Hello, this is the entire family. Welcome to Rico's and El Fisher. Okay, everything looks good.

This is the famous clover bread. Oh, may ngapon. Kamusta?

Aray, siya. Oh. Molo? Grabe. Para sa tanga. Para.

I remember the, when I was, when you guys were making the big batch. Oh, in the pancake kitchen. Yeah, and you guys made me try it. It was so good.

It's so good. I could not remember. I could not forget that lovely taste. Chef Alex famous. You put him on your Insta. Yeah, yeah.

Is he still here? Yeah, yeah. Okay, so chicken stock and then this is the molo stock and then tapusin mo dito. You finish it off.

And then the secret of a good molo, I believe, I don't know if you, this is what Chef Alex taught me, that the wrapper, right? Yeah.

You flavor the, the wrapper flavors the broth. Yeah. The saute of the garlic, the chicken, that's super important in the beginning. Yeah.

To help build the body of the. Oh, yun nga, sabi nga ni chef na simple lang yung sabaw pero mahaba yung proseso.

Yung pag-isa ng sibuyas, yung paglagay ng native chicken dyan, native chicken guys, tandaan nyo, maliban sa chicken na yan, kasi diba, yung bisaya na manok, iba talaga yung lasa.

Or when you saute the onions properly, then you get that sweetness, right? Yeah. That natural sweetness from the onions. That's right, sir. And it's, it has more depth, it has more umami, hence look at that, it's lumalapot na, lumalapot na.

Alright, I better get out of here because I'm getting really, really hungry. Chef, thank you. Sige, sige.

My mother-in-law, she's from Manila, she's always been in search for a good pancit molo. So I told her that's why we should come here. It's the classic, right? Yeah.

I know there are different, there's so many different versions of pancit molo, but I believe. 30-year-old recipe that's been sold every single day for more than 30 years. Yeah, you can't go wrong, you can't go wrong.

This is the flameless clover bread? Yes, sir. Baked in-house? Homemade. Homemade.

Since 1990, El Fisher has been open. 32 years? Yeah, 33rd year this September. Oh wow. For the 33rd anniversary.

Ito na ang pancit molo.

Sige, serve na tayo. Aka mo lang. Ita lang. Thank you.

Yum.

Wow. Ano dad? Masarap? Masarap? It's good. Very good. The soup is good. Iba-iba yung lasa. Yeah, very tasty.

Yung nagpapalapot ng broth, yung molo wrapper. Kaya may konting lapot siya. Tsaka ang ganda, silky talaga ng molo.

Kasi yung sapaw nila, pinapakulaan talaga nila ng matagal, ng matagal.

And yung gumagawa ng molo na to, 30 years niya na ginagawa yung molo na to. Si Chef Alex, day off niya lang ngayon.

Oo, yeah, yeah, yeah, yeah. Of course.

Do you like the bread, Camille?

So good. Thank you. Try the molo. And the wrapper they use is so, it's so soft.

Si Christian from Iloilo, numiang ka man sa molo di chan? Nami man. Kung pasado sa taga-Iloilo, ibig sabihin siguro masarap yan.

Sarap yan.

Alam mo ano yan? Yung lasa ng broth. Bisaya. Native chicken. It's native chicken.

They saute the onions really well. Garlic. Pero it's a process. Pero yung bakit malalig yung broth or maumad is because it's native chicken and a lot of onions.

I'm surprised. How can you define the underlying taste? It's also, I think there's fish sauce here.

Mmm. Mmm. Mmm. The molo is so silky. Silky smooth. Parang nagme-melt sa mouth mo. It's so nice to eat.

Mmm. And yung. Mmm. Maganda to. Yung shrimp. Shrimp, chicken, yung garlic. That orange is annatto oil. Yung mga durog-durog na meat, manok yan. So imagine yung.

And a lot of garlic, I guess. Yes. Kaya perfect sya with the sweet clover bread. Pag-mirinda talaga.

Yeah. Mmm. Mmm. Ah. Tapos yung pepper. No? Yung pepper madagdang kick. Okay si Camila kasi nangyoto.

Kaya pagdito yung molo.

Ito, ito. Pag-mirinda.

Ah din ng Mango Jubilee. Caramelized mangoes over ice cream.

Namihan ka mo? Namihan. I like how it's kind of sour and sweet. Yeah. I guess the best mangoes for Mango Jubilee is the sour one.

Yung kumukurot-kurot pa.

Yeah.

Same pa rin yung lasa 25 years ago. Ganito pa rin yung lasa. Masarap pa rin.

So before when you used to come here when you were young, how much was it?

100 plus.

Huh? Mahal na yun ah. Dati mahal na yan.

Yeah baka impossible kung 100 plus.

Tapos divided by 2. Baka doon per 2.

So ka-share mo si Gavin. Mmm.

Talagang, I guess ito oh. Growing up, dito sa El Fisher, yung kanilang kitchen ay open kitchen.

So nung high school ako, di pa tayo marunong magluto. Tumitingin lang ako dito.

Dahil sa mga ganitong kusina, itong open kitchen, show kitchen, doon talaga nag-spark yung hilig ko sa luto.

Kasi nakaupo ka sa harap nila, pinapanood mo sila, parang nakaka-intrigue. At saka nakaka-inspire yung ginagawa ng mga kusinero, di ba?

And kaya sabi ko, uy, gusto ko rin gawin yan ah.

Kaya yun, parang nostalgic talaga yung trip na ito dito sa Bacolod.

Kasi lahat ng mga old time favorites na puntahan natin.

And yun, parang full circle. Full circle na ngayon kusinero na rin ako.

Nandito pa rin sila. Masarap pa rin yung luto nila. Ano mo yun?

Eto si Ricky. Rick!

Ari si Chef Ricky. Pila kanyang years ganit?

32 years.

Tapos ang pansit mulo, kahit siguro pag nakapikit ka...

Kaya, kaya.

So paano mo... paano mo minimaintain yung lasa niya na masarap pa rin?

Through the years, di ba?

Kasi nasa consistent kang magulo ko, sir.

Consistent?

Consistent talaga. Yun, pero importante sa lahat, consistent ng pag-ulo ko.

Tapos, yung mastery, no? Parang kuwan mo na siya, eh.

Parang kahit nakapikit ka, alam mo na yung lasa.

Tama. Kasi na-perfect mo na siya, eh, no?

Parang nakuhubog ko na siya.

Oo, oo, oo. Ang galing.

Alam ko.

Oo.

Grabe yung lasa. Sobrang simple lang.

Pero ang simple na komplikado, no?

Yes, Chef.

Manok, shrimp, molo, bawang, sabaw, achuete, seguyas-dahon, pepper, no? Kahit pepper, no?

Grabe. Champion.

Kaya tungod ni Saila, dahil sa kanila, naging kusinero rin ako.

Ilang taon ka na?

Forty-nine.

Forty-nine?

Okay, okay. Grabe.

Thank you, thank you.

Thank you, thank you.

Vacation.

I'm here on vacation. Neverland.

How many years in Bacolod?

This is my fifth year here in Bacolod.

So you're getting married this year?

This July 7.

Alright.

So expect a text.

Congratulations.

Thank you very much.