Where We Eat in Siargao | Ep. 2 🇵🇭🔪🤙🏽
01:35.4
We need this exercise and this energy
01:38.6
And kami ni Camille
01:40.2
We're both Pisces
01:42.1
Creatures of the water
01:43.2
We get our energy from
01:50.8
Di ba pag happy ka
01:52.6
Mag happy ka yung output mo maganda rin
01:55.1
We're going to this karinderia
01:57.5
Where David normally eats
01:60.0
And I trust David in terms of
02:01.8
You know, food selections
02:13.0
Kasi we surfed hard today
02:14.9
And at the same time we're happy
02:18.1
Yan ang tinatawag nilang stoked
02:19.9
Yung nakangiti yung mata mo
02:22.9
Yan yung aking definition of stoked
02:31.4
Ang saya lang talaga
02:32.5
To be one with nature
02:35.9
Pag na-wipe out ka
02:37.7
Kanina medyo tagal ko sa tubig
02:39.5
Hindi talaga ako nag-panic
02:46.2
Pero huwag mo kontrahin
02:47.4
Huwag mo kontrahin yung Mother Nature
02:49.6
Tapos i-aangat ka lang nun
02:51.3
Sobrang gutom ko na
02:52.6
Yan yung hindi ko na ikokontra
02:57.0
This is gonna be good
02:58.6
This is gonna be good
02:59.8
I eat here almost everyday
03:01.9
Kayo nagluluto na ito kuya?
03:05.3
Parang alam ko na maging masarap to
03:07.7
Kasi yung nagtitinda
03:10.2
Ano pangalan niyo ma'am?
03:13.9
So balita ko nagsasart ka ng maaga
03:22.2
Luto mga seven thirty
03:23.9
Inuuna ko lahat yung
03:26.2
Ano yung gusto ng mga tao
03:29.8
Gano'ng nakatagal to?
03:37.4
Tapos taga rin pa kayo?
03:40.6
Kaya pala yung pagkain nyo
03:42.7
Dinalan nyo dito?
03:44.5
Lutong bahay lang po
03:46.2
Kung ano lang yung
03:47.4
Kung ano lang yung
03:50.8
Kailangan mayabang ka
03:54.6
Masarap yung pagkain mo
03:55.8
Eh kain muna kami
03:56.8
This is your go-to place
03:59.0
Before going to the bar
04:00.2
Before going to work
04:01.1
I come here at like
04:02.9
Just to recharge everything
04:05.4
To get the energy
04:07.2
For Sev and Barbosa
04:10.4
If they have this
04:12.2
The Spanish sardines
04:13.2
Or the Beagle Express
04:18.1
So a lot of these are
04:18.9
This is the inert
04:19.6
And this is the face
04:23.9
Ginatang vegetables
04:25.1
Which is good too
04:27.7
And they have squid here
04:28.6
He said this is the second time
04:29.6
He said this is the second time
04:29.8
They've cooked it
04:31.0
So it's a new dish
04:31.8
But it's nice because
04:35.2
This is my favorite here
04:37.2
And I eat it with
04:38.5
I get all the sauce
04:40.3
I put it in the rice
04:41.3
The ginuguan is so fresh
04:46.6
This would be good with fish too
04:49.5
This has great textures
04:50.9
Because it's got the fat
04:52.5
And then there's the cartilage
04:54.3
And then there's the salty
04:57.0
What is Sari-Sari?
04:58.7
The face of a pig
05:00.7
I always try all these
05:01.9
Carinderas and papa
05:03.0
Because that's where I like to eat papa
05:04.9
So this is like on the main road
05:07.0
And when I tried it
05:08.8
This is really good
05:10.2
Because you don't see a lot of this
05:14.4
Especially the Spanish sardines
05:18.6
The person cooking here
05:20.3
Really knows what she's doing
05:21.5
And it's so straightforward
05:27.7
And through my conversations
05:29.3
With the people here
05:29.5
Over the last year
05:32.3
She doesn't accept
05:33.2
Na pangit yung luto yan
05:34.6
That's why I eat here
05:38.2
Kala ko sa mga plugs lang
05:47.0
Siya na yata yung pinaka
05:51.4
Na masarap na tinuguan
05:52.8
Para lasong-lasong mo
06:00.2
Hindi pa po yung perfect
06:04.6
Ano kasi nasa yung
06:08.9
Ang hinahanap ko yung
06:13.8
Yun yung problema sa akin
06:19.9
Pag asawa ko pagluto
06:21.8
Hindi ako contento
06:30.5
Pag sinasabi mong nutong bahay
06:32.9
Pero yung sa inyo
06:37.4
At may pagmamahal
06:39.9
At susunod na lang yung pera
06:43.5
Masarap naman kasi talaga
06:48.5
Masarap naman kasi talaga
07:28.5
Oh my God, that's so nice!
07:30.5
When you try it also, it's really good.
07:36.5
I'm surprised you ordered a vegan drink.
07:40.5
No, I do like vegan ice creams.
07:44.5
Because it's so clean.
07:46.5
And it's by the main road so a lot of people when they're done with surfing, they come here and they buy a buko juice.
07:52.5
It's the easiest spot to buy fresh buko juice.
07:56.5
Because usually when you get buko juice that's like from the coconut, it's not cool.
08:01.5
After lunch, we paid a surprise visit to Barbosa, one of David's restaurants, to visit an old friend from Macaulay Gringo, now a Sergao resident and David's sous chef.
08:11.5
We're here at Barbosa. How old is Barbosa?
08:16.5
Yeah, something like this.
08:17.5
And this is Gringo, one of my first friends here in the island.
08:21.5
I had a friend before that was looking for a chef.
08:24.5
And he asked me and I said,
08:26.5
I have the perfect guy.
08:27.5
And then yeah, fast forward, that was you and fast forward, you're still here.
08:31.5
After how many years?
08:36.5
So I took that job and then rest is history. I never left.
08:39.5
Except for yeah, like I said, COVID.
08:42.5
And then this is an Asian-inspired?
08:47.5
Because last year, I pretty much like lived in Thailand for a bit.
08:51.5
And then just by being there, like I got to be familiarized with the flavors and all that.
08:57.5
When me and David decided to go the direction of Southeast Asian flavors.
09:06.5
So like it's, I mean, Thailand is a food mecca.
09:08.5
And if you live there, so did you kind of like learn from someone or while you were there
09:14.5
or just by eating?
09:17.5
And then of course, research.
09:18.5
You're like, oh, that's how they make it easy.
09:19.5
Like and then from the experiences of, you know, like taste buds, like find our way through.
09:25.5
It's really different when you get to taste mismo, di ba?
09:28.5
Like it's different say from a cookbook or from YouTube versus you really tasting it
09:34.5
and experiencing it yourself, right?
09:36.5
So are you really, are you happy cooking Southeast Asian food?
09:41.5
Because of course, there's not a lot of those flavors coming around.
09:44.5
We want to present it in a different way also.
09:47.5
So say what's your favorite dish here in your menu?
09:50.5
I would have to say the pork and the shrimp dish.
09:55.5
The pork is just cooked in what?
09:57.5
Um, the pork is just grilled and then we have this like Thai inspired sauce also to go,
10:02.5
And then for the shrimp naman, I don't know, I think those two dishes are the ones that
10:06.5
we just made it on the first try and we said like, okay, let's put that on the menu.
10:11.5
You know, this guy, not only is he a cook, he's also a good, a great artist.
10:15.5
And then I don't see any of your artwork here yet.
10:23.5
I guess it just goes to show Gringo's focus in the kitchen.
10:24.5
Being able to present a different form of art is yeah, it's very fulfilling also.
10:33.5
You really saw the island evolve.
10:37.5
And do you, are you happy?
10:38.5
I guess I've come to learn to accept the fact that it will always change.
10:43.5
And you know, like even then 2014 you'd say, you know, I came here 2014 and then 2018
10:48.5
I'd say like, oh, it was better in 2014 and then now it's 2020, 23 and I would say like,
10:53.5
oh, 2018 was a really good time.
10:55.5
So I think now would be a really good time looking, you know, forward.
10:59.5
Right, right, right, right.
11:01.5
You guys, you know, you went out, you got those experience and brought it here.
11:07.5
I mean, it's like what you said, it's a constant change for the good.
11:14.5
For the good, yeah.
11:16.5
But as long as there are people like us who want to make it good, then we do try to inspire
11:20.5
also others to go there.
11:23.5
Not everyone can live in an island.
11:25.5
Everyone can go on a holiday in an island, but to stay here for more than 10 years.
11:32.5
That's why I asked earlier, where do you get your joy?
11:35.5
I'm just hanging out.
11:37.5
And I, I still do my art.
11:39.5
So on my off time, I'm by myself painting, drawing.
11:43.5
I remember I called Gringo.
11:45.5
I was, I was here.
11:47.5
I said, Gringo, you want to work in Sergao?
11:51.5
No, and ever since, but we've done so many pop-ups together as well.
11:57.5
And you've always helped me.
11:58.5
I remember you've always, he's always been there.
12:01.5
Like, he's like the, the perfect sous chef.
12:05.5
That's why he's here with me.
12:08.5
So, guys, Gringo is taken.
12:13.5
So don't even think about it anymore.
12:15.5
No, really, like, it's, it's rare to find someone that, like, can do it.
12:20.5
That, like, can, can be that two steps ahead.
12:26.5
Like, iniisip mo palang ginagawa niya na or ready na siya.
12:31.5
We're back at Barboza for dinner.
12:33.5
It's a Friday night.
12:34.5
And in a few hours, this place will be absolutely packed with partygoers.
12:41.5
So far, the vibe is super, super cool.
12:44.5
And, um, I can't believe that we're in Sergao.
12:48.5
It feels like I'm in another country.
12:50.5
So, yeah, guys, um, this is David, the head chef here.
12:55.5
The, the ever-reliable Gringo.
12:58.5
And, um, yeah, this is their team.
13:02.5
It's pretty cool how Sergao has evolved, you know?
13:05.5
Like, look at that, a chef on the pass.
13:07.5
I mean, normally, Sergao has, used to be just so straightforward.
13:15.5
Beside our table, I meet some friends from Manila.
13:17.5
And I ask why they keep coming back to Sergao.
13:19.5
Lauren is from Manila, right?
13:21.5
Yes, I'm from Manila.
13:22.5
Okay, so I'm, I'm gonna ask a question.
13:23.5
So, why do you like coming to Sergao?
13:25.5
I love coming to Sergao because there's something about the spirit here.
13:30.5
Everybody is just so free-spirited and is open to everything.
13:33.5
And as a foodie, I love that every time I come here, there's something new.
13:38.5
And the scene here is just, it doesn't feel commercial.
13:41.5
Everybody, you feel the passion that everyone puts into everything here.
13:44.5
I'm getting goosebumps.
13:46.5
From the food to the events.
13:49.5
Everyone's here because they want to be here and they want to be doing what they do.
13:53.5
And I think you can feel it.
13:55.5
Pang-Miss Universe na sagot yan ah, pero.
13:58.5
Like, back in the city, you're like, wait.
14:00.5
Right here is like, we're all the same.
14:03.5
We all want to have the same level.
14:04.5
Everyone wants you to have a good time.
14:06.5
So, why do you like coming here?
14:08.5
For me, it's really the community.
14:09.5
It's the openness.
14:10.5
And like, just have the energy, really.
14:13.5
I mean, and there's always something new every time you come.
14:15.5
And there's always a new experience.
14:17.5
And like you said, like, everyone's in the same wavelength, the same path.
14:21.5
How many times have you been here?
14:22.5
Six times so far.
14:23.5
To see how, like you said, the food scene has grown so much.
14:26.5
A week is not enough.
14:28.5
But it's always an excuse to come back, you know what I mean?
14:30.5
As cliche as this may sound, I mean, I'm a foodie as well.
14:35.5
And I feel like this place is such a melting pot of ideas.
14:38.5
You know, you see different people from different walks of life trying to bring in their culture to here.
14:43.5
So every restaurant you go to has like a different scene, different vibe, different energy to it.
14:48.5
And like even just the people around here, whether you meet the locals or the foreigners, everyone in a sense is all equal.
14:54.5
So it's just nice to be around them because no matter who you are, like you feel accepted in a way.
15:00.5
I guess that's what everyone's feeling here.
15:02.5
And you guys just articulated it and really, really well.
15:09.5
I've been to beaches like Boracay, El Nido and stuff.
15:11.5
But for me, this feels more like home.
15:14.5
Maybe it's the language, maybe it's the food.
15:20.5
So before the pandemic, I would go here just, you know, kind of mababa, but I always go here to party.
15:29.5
That's how we start.
15:30.5
Not really, not really surf, not really, you know, take part in the community.
15:34.5
But during the pandemic, I found myself like not doing anything.
15:37.5
So like I stayed here for like a month or more.
15:40.5
And like that's when I realized how important it is.
15:42.5
I realized how tight-knit the community is.
15:46.5
I fell in love with it.
15:47.5
And then after that, I started, like I really wanted to come back.
15:50.5
So this is the first time I come back.
15:55.5
Finally, it's time to try David and Gringo's food.
15:57.5
Can we start with this?
15:59.5
So this is our cabbage appetizer.
16:01.5
It's roasted cabbage with miso butter, calamansi soy glaze, and a soy egg, sesame, and spring onions.
16:11.5
And then this is fermented potatoes we fermented for three days, and homemade banana ketchup,
16:17.5
and garlic aioli.
16:19.5
And then our other starter is a string bean and Baguio bean Szechuan stir fry.
16:25.5
So it has Szechuan peppers, and then there's calamansi cream cheese whipped.
16:29.5
And then this is a cuttlefish rolled in fermented mustasa with sticky rice inside.
16:37.5
That's a fried chicken, kind of Thai style, with a Thai kind of flavor.
16:39.5
Kind of Thai style with a Thai kaumonggay sauce and a pineapple petchai relish.
16:44.5
And then this is a grilled pork with cumin and fennel rub, an herb salad, and like a Thai dressing also.
16:54.5
And then this is a parang binagoongan na shrimp with a bagoong mango thing.
17:02.5
It's like a chili salt mango thing and a ginger turmeric curry sauce.
17:10.5
And then we have our very tamarind chili peanuts.
17:15.5
And that is that.
17:19.5
I mean, pretty impressive, man.
17:21.5
So cuttlefish is kind of like squid, but it's not.
17:25.5
It has like a big spine that's kind of hard.
17:28.5
So it has like a backbone.
17:30.5
But it's similar to squid.
17:32.5
Me and Gringo, we wanted to ferment stuff.
17:35.5
That was our initial plan.
17:36.5
Like we want to ferment a lot of things.
17:38.5
So one of the things we started fermenting was mustard leaves.
17:41.5
And then one night, he went to my house and he brought a stir fry of pork with like a Thai style stir fry.
17:48.5
And we just decided to wrap that with rice in the mustard leaves.
17:53.5
And so we were like, oh, this is really good.
17:56.5
And so I kind of wanted to change it because it was a little too basic for me.
18:00.5
So I thought of putting cuttlefish because there's a lot of cuttlefish here.
18:03.5
You don't see that in Manila or anywhere else.
18:06.5
So I have only seen it really here in the beaches in Mindanao.
18:09.5
So we pressure cook that and then we make our own XO sauce.
18:14.5
And then we put chili garlic, the chili garlic that you like.
18:17.5
And then we do a coconut lemongrass sticky rice.
18:21.5
And then we wrap that in the mustard.
18:23.5
And then the sauce is mustard and pickled ginger that we blend.
18:30.5
So that's the friendship, no?
18:33.5
Because if it was just me,
18:36.5
I would have maybe stopped somewhere or I wouldn't be able to start somewhere
18:40.5
in terms of like thinking of what to put in the dish.
18:43.5
So Gringo is the perfect complement for me because that's where the creativity kind of bounces with each other.
18:50.5
Like for that, like he brought in the idea of wrapping it in the mustard leaves.
18:55.5
The initial concept for this was actually more Western, like hummus, salads, ganyan.
19:01.5
And then at a certain point, we didn't feel like it was very true to our hearts.
19:06.5
And so we decided to go Asian because that's what we know and love anyway.
19:11.5
And we're Asian, so.
19:13.5
It's like labneh.
19:14.5
It's really nice combination flavor.
19:19.5
So what makes it sour here?
19:21.5
So we put tamarind.
19:23.5
So that's the primary thing that makes it sour.
19:26.5
But also calamansi we put.
19:28.5
And this is charred over charcoal, no?
19:32.5
And so the rub of that is cumin and fennel seeds.
19:36.5
The rub of the pork.
19:39.5
Because it's something I ate in Beijing before.
19:42.5
It's like a Sichuan barbecue but they do it with lamb.
19:45.5
And of course, we don't have lamb here so I just used the pork and it's good.
19:49.5
Wait, wait, wait.
19:50.5
I'll leave some for Aaron, alright?
19:54.5
And this one's everyone's favorite.
19:56.5
It's like a shrimp pinagawangan with like a green, it's a green mango salad.
20:02.5
And then a curry, turmeric and ginger curry on there.
20:06.5
So we did at my old restaurant, we did bagoong and charred hispi cabbage.
20:11.5
So I'm really interested to try this.
20:13.5
Yes, this one is a bit Japanese.
20:15.5
So the cabbage, that was also kind of accidental, no?
20:19.5
Like we didn't really plan.
20:24.5
Steamed first and then roasted?
20:26.5
Steamed and then roasted.
20:27.5
What makes it so yummy?
20:33.5
So it's just miso paste with butter.
20:36.5
Little bit of sugar.
20:37.5
This is the star.
20:38.5
You like that one?
20:39.5
This is the star.
20:41.5
This is, right, this menu is your playground.
20:45.5
It's super experimental.
20:47.5
The reason why I want to do this is I want to also say that I don't just do kinilaw.
20:53.5
You know what I mean?
20:54.5
Because it's, yeah.
20:56.5
I just want to express a bit more of what we can do.
20:59.5
Especially on the island where the ingredients are very limited.
21:04.5
You're pushing it, man.
21:07.5
We're trying to be very creative with it.
21:08.5
But a lot of the ingredients are from Shopee.
21:10.5
Like the szechuan peppers are from Shopee.
21:15.5
The tamarind paste is from Shopee.
21:18.5
The miso butter is from here.
21:20.5
You know, I won't be surprised if, say, a local cook comes here, eats here, and then
21:27.5
gets inspired, and then he'll make a barbecue out of this.
21:33.5
This is the playground.
21:34.5
And because you have all these different ingredients, you have the license for it as
21:41.5
Whatever you want.
21:42.5
You could be the Shopee endorser.
21:45.5
It saved my life on the island, to be honest.
21:47.5
It's time to put away the camera.
21:49.5
Stay tuned for episode three, coming soon.
