East Ocean Palace Restaurant Lot 37 Block 5 Aseana Business Park, Parañaque, Metro Manila (02) 8826 4503

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Dito tayo sa East Ocean Chinese restaurant. Actually, isa to sa pinaka-paborito kong Chinese restaurant dito sa Manila.

I'll show it to you. Ilang beses na ako kumakain dito. Every time nandito kami sa Manila, we always eat here. My parents-in-law always takes me here. Tara!

They have a huge parking space.

Misan nga yung main dining area? Ah, dito.

Hello. Kumusta? Sakin tayo? Meron na. Nandito na yata. Ayun. Yan.

Normally, dun kami sa mga private room. Pero now, since na hindi naman tayo ganun karami, dito tayo.

Hi, Dad.

There's also a chef from Dubai and Morocco. Alright, thank you. They said they want them to eat healthy. I don't think there's healthy in Chinese restaurants. That's true. Fish and vegetables. Fish and vegetables, we can do that for you.

And then, how about for the tofu? I have the fried tofu. It's a simple tofu cake. The steamed lang. And maybe just one small salted fish fried rice.

How about the lobster? No, no. We have baby pigeon. It just came yesterday. It's my favorite. Okay, let's go.

When we have the tofu and the squash, you won't have soup now. Would you like some soup? That's a lot. And then after that, we have the pigeon. After the pigeon, we have the fish and the vegetable. And then the salted fish fried rice.

It's not enough, we can order some more later. That's why I like ordering from him. He will say, oh, you are six seniors? Okay, just order this much. Are you senior?

I like him even better. He's good. That's a good restaurateur.

Like, you know, when you go shopping and then the salesman tells you, it doesn't look good on you or you've bought enough. Right? I always kind of do that too. I think that's him. Or don't order this.

Ito siya. Ito si Eze Ocean. Every time Camille and I are in Manila, my parents always take us here. Normally, dun kami sa private room. Pero since na hindi kami ganun karaming today, dito tayo. First time ko actually kumain dito sa main dining area nila.

And dami namang Chinese restaurants dito sa Manila. Pero isa to sa mga magaling. May isa pa, Gloria Maris, of course. And for me, ito and yung Haixinlu, masarap rin. Well, I'd say yun yung mga paborito ko. Gloria Maris, Haixinlu, Eze Ocean.

Tofu. Wow. It's nice to get recommendations from the owner. And this is fresh prawns. Ah, shrimp. Shrimp, I mean. Suahe. We call this suahe.

So basically, they just... How do you cook this, mom? They just boil it? Or steam? Mine, I boil. Ah, it's like... You guys have this too, right? But usually, also usually they like to batter it and deep fry it to make it like crispy. But this are live prawns. Oh, this is live. So it has to be fresh.

Yeah, and then there's no... The flavor is just from the sauce. I'm gonna try the tofu.

Mmm. We will, dad. Mmm. This is really good tofu. The batter is really good. And the inside is homemade. It's so soft.

Mmm. It's so good. Sarap ng tofu na to. This is the tastiest crispy tofu I've ever tried. I've only had one bite. Mmm. Imagine, tofu to. Thank you.

Itadak. Mmm. That's really well flavored. Not really. Isn't that good tofu? Mmm. Sobrang sarap, diba? It's the seasoning. It's the seasoning. The seasoning is amazing. And inside, it's clearly got like...

Mmm. I'm so happy. This is my favorite. And this is my favorite na luto. Really. Why? Yung simple lang. Oo, first time ako nagluto ng shrimp kay Camille. Hindi po masa kasi yung gusto niya na luto, yung luto ng mami niya.

So my mom would buy one-fourth to half a kilo on weekends and would just cook it this way. And this is all I'd eat for one meal.

So ingat kayo kasi it's so fresh. It has so much juice. Sipsipin nyo kasi mag-squirt out siya eh.

Mmm.

Yeah. Suck the head down.

You eat the whole thing? I always do. Yeah? Oh, wow.

Everyone's going for their second round of tofu. I'll have the other half. Mmm. And then we got the chili jam with the... Very nice.

It's like a tempura batter, right? Yes.

So it's not purely tofu? No, there's like herbs, there's spices, and it seems like there's egg white as a binder. Because it's soft tofu but it's not a solid brick. It's kind of like finely minced and it's bound together with an emulsifier.

Pigeon coming in hot. And it's my mom's and AJ's favorite. Yes, this is beautiful skin you can tell already. Pigeon is good for people with asthma. So when she was small, we used to take care of her. That's why you eat a lot of pigeon.

You know.

My mom was gonna say something but since we're recording, she'll hold her breath.

Oh, wow.

Are you happy? I'm not gonna say anything. I'm just gonna eat. Mmm. First time to try pigeon. Oh, my God.

It reminds me a lot of duck. Five spice salt.

This is crispy grouper with egg whites.

This is beautiful. Crispy grouper. I can smell it from here.

People go, I'm expecting like a Filipino. Maybe, maybe you should choose your table.

Yeah, that's, that's, that's the word. They will say.

It's nice with the egg whites. What's it called again? Oh, my God. Grouper with egg whites. I think, but if you wanna order it, maybe you should say crispy grouper or crispy lapulapu with egg whites.

Yeah.

Yum. Look at this. This part, this part. Eat that part.

Mmm.

Mmm. The batter is good. The batter is good. Mmm.

It's good, it's good. And it's really good if you order from the owner or from the manager because there's a lot to discover.

Personal recommendations. Mmm.

Yes, this is. Look at that salted fish fried rice. The one that's crispy and has a lot of oil.

This is the one. This is the good balancing order. The one that you're full but not guilty.

This I can eat. This, this I will let go. I normally let go with the salted fish fried rice.

Salted fish fried rice.

Mmm.

It's good. It's good.

It's good when it's toasted.

But babe, looking at it, it looks good already.

It's so good. It's really good.

Like it's good when you eat it, you'll catch the salted fish right away.

Would you say this is one of the best salted fish you've had in the Philippines?

I think in Manila, this is in the top three as best salted fish fried rice.

Wow.

And I am assuming you're going in for your second bowl.

Wait a minute.

It's tempting.

I'm trying to lose weight but when it comes to this, it's worth it.

It's worth it.

Guys, when you're eating, choose your battles.

This is my battle.

Chicken legs.

This is Saul's first time trying chicken legs.

It's really hot.

Be careful, be careful.

The flavor's really nice.

Mmm. It's nice.

What do you think?

You eat the toes as well?

Yeah, you eat everything.

You eat everything and then you kind of just spit out the bones.

Yeah.

It's very hot.

You can spit out the bones.

Yeah, yeah.

We don't mind.

The food here is really good.

It's really good.

Until what time do you close?

Huh?

Midnight?

12?

10?

Ah, okay.

Because one of these days, when I crave for Chinese food,

if I'm from Makati, I'll just take the Skyway and then I'll be here at East Ocean.

Because if you take the Skyway and go down to the Moa area, you'll be here.

And for me, it's really good here, guys.

Promise.

I don't know.

It's like, you know, it's a big restaurant.

But the owners are super hands-on.

They've been doing it for a while.

They have good people.

They have a good team in the kitchen.

And, you know, they reflect on their products and their dishes.

So, I highly recommend this place.

It's a good Chinese restaurant.

They're still eating.

They're still eating.

I thought this was gonna be a light dinner.

Ah, light lunch.

How come?

This is the pre-lunch for the lunch.

It's so good.

What's so good?

Everything.

Honestly, I've eaten at a lot of Chinese restaurants around the world.

But here, this place here, it's on a global standard.

It really is.

It's really good.

Wow, global standard.

I love it.

I love chicken feet.

It's so good.

Super fluffy.

Is it good chicken feet?

It's cooked just perfectly.

Sometimes they cook it too much and too soft.

But this has a nice texture to it.

Do you know the process of this?

You fry, you boil, and you steam.

That's the process.

So that's why it's curly because you fry first to get it wrinkly, the skin.

And then you boil.

And then just before you boil, you coat it with the sauce and then you steam.

I used to make chicken feet.

Oh yeah?

Yeah, I do.

I know how to make it.