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🎵 Music 🎵

🎵 Music 🎵

So this morning we went surfing

It was fun

It's been a while that we haven't gone out to surf

And so

Sakit ng katawan neto mamaya

Or bukas

Pero it's good

We need this

We need this exercise and this energy

And kami ni Camille

We're both Pisces

Creatures of the water

We get our energy from

Mother Nature

And

Ang saya talaga

Di ba pag happy ka

Mag happy ka yung output mo maganda rin

We're going to this karinderia

Where David normally eats

And I trust David in terms of

You know, food selections

Yan na si David

Hi sir

Much deserved

Kasi we surfed hard today

And at the same time we're happy

We're stoked

Yan ang tinatawag nilang stoked

Yung nakangiti yung mata mo

The whole day

Yan yung aking definition of stoked

Bakit?

Because

Nag-surf kami

And

Tinulak kami ng

Ang

Alon

And

Ang saya

Ang saya lang talaga

To be one with nature

And to

It's humbling ah

Pag na-wipe out ka

Humbling talaga

Kanina medyo tagal ko sa tubig

Hindi talaga ako nag-panic

Kasi

You just wait

Wait

And then

Ganun ako eh

Tagal

Pero huwag mo kontrahin

Huwag mo kontrahin yung Mother Nature

Hintayin mo lang

Tapos i-aangat ka lang nun

Sobrang gutom ko na

Yan yung hindi ko na ikokontra

Tara

Hoy

This is gonna be good

This is gonna be good

I eat here almost everyday

Kayo nagluluto na ito kuya?

Opo

May sis ko

Ah

Parang alam ko na maging masarap to

Kasi yung nagtitinda

Happy eh

Ano pangalan niyo ma'am?

Pinky

Pinky

So balita ko nagsasart ka ng maaga

Mga seven

Seven

Six

Palengke yan

O palengke

Tapos yung luto

Luto mga seven thirty

Inuuna ko lahat yung

Ano yung gusto ng mga tao

Pag bukas

Ah

Gano'ng nakatagal to?

Ano po

One year pa kami

Noong October 80

Tapos taga rin pa kayo?

Hindi po

Taga Dabao

Kaya pala yung pagkain nyo

Dinalan nyo dito?

Oo

Lutong bahay lang po

Kung ano lang yung

Yung sarap

Kung ano lang yung

Ano namin

Sarap

Huwag kang

Kailangan mayabang ka

Kasi

Alam mo naman

Masarap yung pagkain mo

Eh kain muna kami

This is your go-to place

Before going to the bar

To work

Before going to work

I come here at like

Maybe four

Just to recharge everything

Eat

To get the energy

For Sev and Barbosa

I usually get

If they have this

I always get

The Spanish sardines

Or the Beagle Express

Or the Paklay

Or the

The Sari-Sari

So a lot of these are

This is the inert

And this is the face

Of the

Of the pig

And I love that

This is just

Ginatang vegetables

Which is good too

Dinuguan

Dinuguan

And they have squid here

He said this is the second time

He said this is the second time

They've cooked it

So it's a new dish

But it's nice because

May olives too

Yes

Yes

This is my favorite here

And I eat it with

I get all the sauce

I put it in the rice

The ginuguan is so fresh

Oh wow

This is amazing

You know

This would be good with fish too

Yes

Correct

This has great textures

Because it's got the fat

And then there's the cartilage

And then there's the salty

Tau sea

What is Sari-Sari?

The face of a pig

Wow

I always try all these

Carinderas and papa

Because that's where I like to eat papa

Right

So this is like on the main road

Right

And when I tried it

I was like

Oh s***

This is really good

Because you don't see a lot of this

Everywhere

Right

Especially the Spanish sardines

When I saw it

I was like

Ah

The person cooking here

Really knows what she's doing

And it's so straightforward

This meal

It's so honest

Home cooked

But done right

Done right

And through my conversations

With the people here

Over the last year

I can tell that

She doesn't accept

Na pangit yung luto yan

That's why I eat here

So masarap?

Kala ko sa mga plugs lang

Ito

Yung tinuguan

Perfect

Wow

Sobrang

Siya na yata yung pinaka

Simple

Pinaka

Na masarap na tinuguan

Para lasong-lasong mo

Yung dugo

Yung luya

Yung asin

Yung sardinas

Masarap

Okay

So

Masarap

Hindi pa po yung perfect

Hindi pa yan ah

No, si Gaines

Ano kulang?

Ano kasi nasa yung

Yung ilalim

Gusto ko yung

Ang hinahanap ko yung

Pressure cooker

Ng non-stick

Yun yung problema sa akin

Zep

Kahit ngayon

May trangkaso ko

Pero

Pag asawa ko pagluto

Hindi ako contento

Kala nga nga

Perfectionist

Sana

Sana

Mas marami pang

Katulad ko

Kasi normally

Pag sinasabi mong nutong bahay

Yung minamadali

Pero yung sa inyo

Baliktad

Yung talagang

May respeto

At may pagmamahal

Yun lang naman

At susunod na lang yung pera

Ayun

Masarap naman kasi talaga

Masarap naman kasi talaga

Ito

Thank you

Ayaw-ayaw

Power

Power

Song

Ito

Ayun

R deutsche

guidance

You don't know

Never

Atakas

Ako

Oh my God, that's so nice!

When you try it also, it's really good.

I'm surprised you ordered a vegan drink.

No, I do like vegan ice creams.

Because it's so clean.

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.

It's the easiest spot to buy fresh buko juice.

That's cool.

Because usually when you get buko juice that's like from the coconut, it's not cool.

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.

We're here at Barbosa. How old is Barbosa?

Six months.

Six months?

Yeah, something like this.

And this is Gringo, one of my first friends here in the island.

I had a friend before that was looking for a chef.

And he asked me and I said,

I have the perfect guy.

And then yeah, fast forward, that was you and fast forward, you're still here.

After how many years?

Almost 10 years.

10 years?

That was 2014.

So I took that job and then rest is history. I never left.

Except for yeah, like I said, COVID.

And then this is an Asian-inspired?

Asian-inspired.

Because last year, I pretty much like lived in Thailand for a bit.

Okay.

And then just by being there, like I got to be familiarized with the flavors and all that.

Yeah.

When me and David decided to go the direction of Southeast Asian flavors.

Wow.

Ready na.

Ready na.

Ready na.

So like it's, I mean, Thailand is a food mecca.

And if you live there, so did you kind of like learn from someone or while you were there

or just by eating?

Not really.

Just by eating.

And then of course, research.

You're like, oh, that's how they make it easy.

Like and then from the experiences of, you know, like taste buds, like find our way through.

Yeah.

It's really different when you get to taste mismo, di ba?

Like it's different say from a cookbook or from YouTube versus you really tasting it

and experiencing it yourself, right?

So are you really, are you happy cooking Southeast Asian food?

Oh yeah.

Oh yeah.

Because of course, there's not a lot of those flavors coming around.

We want to present it in a different way also.

So say what's your favorite dish here in your menu?

I would have to say the pork and the shrimp dish.

Uh huh.

The pork is just cooked in what?

Um, the pork is just grilled and then we have this like Thai inspired sauce also to go,

to go with it.

And then for the shrimp naman, I don't know, I think those two dishes are the ones that

we just made it on the first try and we said like, okay, let's put that on the menu.

Sure na.

You know, this guy, not only is he a cook, he's also a good, a great artist.

And then I don't see any of your artwork here yet.

Not yet.

Yeah.

Right?

Sooner or later.

I guess yun.

I guess it just goes to show Gringo's focus in the kitchen.

Being able to present a different form of art is yeah, it's very fulfilling also.

You really saw the island evolve.

Yeah.

Yeah.

And do you, are you happy?

I guess I've come to learn to accept the fact that it will always change.

And you know, like even then 2014 you'd say, you know, I came here 2014 and then 2018

I'd say like, oh, it was better in 2014 and then now it's 2020, 23 and I would say like,

oh, 2018 was a really good time.

So I think now would be a really good time looking, you know, forward.

Right, right, right, right.

You guys, you know, you went out, you got those experience and brought it here.

I mean, it's like what you said, it's a constant change for the good.

Yeah.

Right?

For the good, yeah.

Galing, galing.

But as long as there are people like us who want to make it good, then we do try to inspire

also others to go there.

Right.

Not just like.

Not everyone can live in an island.

Everyone can go on a holiday in an island, but to stay here for more than 10 years.

And not surf.

And not surf?

Yeah.

That's why I asked earlier, where do you get your joy?

I don't know.

I'm just hanging out.

And I, I still do my art.

So on my off time, I'm by myself painting, drawing.

Yeah.

I remember I called Gringo.

I was, I was here.

I said, Gringo, you want to work in Sergao?

He said, okay.

No, and ever since, but we've done so many pop-ups together as well.

Yeah.

And you've always helped me.

I remember you've always, he's always been there.

Like, he's like the, the perfect sous chef.

You know?

That's why he's here with me.

So, guys, Gringo is taken.

Okay?

So don't even think about it anymore.

No, really, like, it's, it's rare to find someone that, like, can do it.

That, like, can, can be that two steps ahead.

You know?

Like, iniisip mo palang ginagawa niya na or ready na siya.

We're back at Barboza for dinner.

It's a Friday night.

And in a few hours, this place will be absolutely packed with partygoers.

So far, the vibe is super, super cool.

And, um, I can't believe that we're in Sergao.

It feels like I'm in another country.

So, yeah, guys, um, this is David, the head chef here.

That's Gringo.

The, the ever-reliable Gringo.

And, um, yeah, this is their team.

Kaling.

It's pretty cool how Sergao has evolved, you know?

Like, look at that, a chef on the pass.

I mean, normally, Sergao has, used to be just so straightforward.

Ngayon.

Beside our table, I meet some friends from Manila.

And I ask why they keep coming back to Sergao.

Lauren is from Manila, right?

Yes, I'm from Manila.

Okay, so I'm, I'm gonna ask a question.

So, why do you like coming to Sergao?

I love coming to Sergao because there's something about the spirit here.

Everybody is just so free-spirited and is open to everything.

And as a foodie, I love that every time I come here, there's something new.

Nice.

And the scene here is just, it doesn't feel commercial.

Everybody, you feel the passion that everyone puts into everything here.

I'm getting goosebumps.

From the food.

From the food to the events.

Everyone's here because they want to be here and they want to be doing what they do.

Wow.

And I think you can feel it.

Pang-Miss Universe na sagot yan ah, pero.

Like, back in the city, you're like, wait.

Right here is like, we're all the same.

Yeah.

We all want to have the same level.

Everyone wants you to have a good time.

Yeah.

So, why do you like coming here?

For me, it's really the community.

It's the openness.

And like, just have the energy, really.

I mean, and there's always something new every time you come.

And there's always a new experience.

And like you said, like, everyone's in the same wavelength, the same path.

How many times have you been here?

Six times so far.

To see how, like you said, the food scene has grown so much.

A week is not enough.

It's not enough.

But it's always an excuse to come back, you know what I mean?

As cliche as this may sound, I mean, I'm a foodie as well.

Okay.

And I feel like this place is such a melting pot of ideas.

That's true.

You know, you see different people from different walks of life trying to bring in their culture to here.

Yeah.

So every restaurant you go to has like a different scene, different vibe, different energy to it.

And like even just the people around here, whether you meet the locals or the foreigners, everyone in a sense is all equal.

So it's just nice to be around them because no matter who you are, like you feel accepted in a way.

I guess that's what everyone's feeling here.

And you guys just articulated it and really, really well.

Yeah.

I've been to beaches like Boracay, El Nido and stuff.

But for me, this feels more like home.

Uh-huh.

Maybe it's the language, maybe it's the food.

You speak.

I understand.

But yeah.

So before the pandemic, I would go here just, you know, kind of mababa, but I always go here to party.

Right.

Just party.

That's how we start.

Not really, not really surf, not really, you know, take part in the community.

Yeah.

But during the pandemic, I found myself like not doing anything.

So like I stayed here for like a month or more.

And like that's when I realized how important it is.

I realized how tight-knit the community is.

Uh-huh.

I fell in love with it.

And then after that, I started, like I really wanted to come back.

Right.

So this is the first time I come back.

Wow.

Awesome.

Awesome.

Awesome.

Finally, it's time to try David and Gringo's food.

Can we start with this?

Yeah.

So this is our cabbage appetizer.

It's roasted cabbage with miso butter, calamansi soy glaze, and a soy egg, sesame, and spring onions.

Easy.

Okay.

And then this is fermented potatoes we fermented for three days, and homemade banana ketchup,

and garlic aioli.

Ah.

And then our other starter is a string bean and Baguio bean Szechuan stir fry.

So it has Szechuan peppers, and then there's calamansi cream cheese whipped.

And then this is a cuttlefish rolled in fermented mustasa with sticky rice inside.

That's a fried chicken, kind of Thai style, with a Thai kind of flavor.

Kind of Thai style with a Thai kaumonggay sauce and a pineapple petchai relish.

And then this is a grilled pork with cumin and fennel rub, an herb salad, and like a Thai dressing also.

And then this is a parang binagoongan na shrimp with a bagoong mango thing.

I don't know.

It's like a chili salt mango thing and a ginger turmeric curry sauce.

Yeah.

Okay.

And then we have our very tamarind chili peanuts.

And that is that.

Wow.

I mean, pretty impressive, man.

So cuttlefish is kind of like squid, but it's not.

It has like a big spine that's kind of hard.

So it has like a backbone.

But it's similar to squid.

Me and Gringo, we wanted to ferment stuff.

That was our initial plan.

Like we want to ferment a lot of things.

So one of the things we started fermenting was mustard leaves.

And then one night, he went to my house and he brought a stir fry of pork with like a Thai style stir fry.

And we just decided to wrap that with rice in the mustard leaves.

And so we were like, oh, this is really good.

And so I kind of wanted to change it because it was a little too basic for me.

So I thought of putting cuttlefish because there's a lot of cuttlefish here.

You don't see that in Manila or anywhere else.

So I have only seen it really here in the beaches in Mindanao.

So we pressure cook that and then we make our own XO sauce.

Nice.

And then we put chili garlic, the chili garlic that you like.

And then we do a coconut lemongrass sticky rice.

And then we wrap that in the mustard.

And then the sauce is mustard and pickled ginger that we blend.

So that's the friendship, no?

Because if it was just me,

I would have maybe stopped somewhere or I wouldn't be able to start somewhere

in terms of like thinking of what to put in the dish.

So Gringo is the perfect complement for me because that's where the creativity kind of bounces with each other.

Like for that, like he brought in the idea of wrapping it in the mustard leaves.

The initial concept for this was actually more Western, like hummus, salads, ganyan.

And then at a certain point, we didn't feel like it was very true to our hearts.

And so we decided to go Asian because that's what we know and love anyway.

And we're Asian, so.

This is nice.

It's like labneh.

It's really nice combination flavor.

This is good.

So what makes it sour here?

So we put tamarind.

So that's the primary thing that makes it sour.

But also calamansi we put.

And this is charred over charcoal, no?

Yes.

And so the rub of that is cumin and fennel seeds.

The rub of the pork.

Because it's something I ate in Beijing before.

Oh my God.

It's like a Sichuan barbecue but they do it with lamb.

And of course, we don't have lamb here so I just used the pork and it's good.

Wait, wait, wait.

I'll leave some for Aaron, alright?

No, sorry Aaron.

And this one's everyone's favorite.

It's like a shrimp pinagawangan with like a green, it's a green mango salad.

Oh my God.

And then a curry, turmeric and ginger curry on there.

So we did at my old restaurant, we did bagoong and charred hispi cabbage.

So I'm really interested to try this.

Yes, this one is a bit Japanese.

So the cabbage, that was also kind of accidental, no?

Like we didn't really plan.

We roasted it.

Steamed first and then roasted?

Steamed and then roasted.

What makes it so yummy?

Is that butter?

Miso butter.

Miso butter.

So it's just miso paste with butter.

Little bit of sugar.

This is the star.

You like that one?

This is the star.

Oh really?

This is, right, this menu is your playground.

Yes.

Right?

It's super experimental.

Yes.

The reason why I want to do this is I want to also say that I don't just do kinilaw.

Exactly.

You know what I mean?

Because it's, yeah.

I just want to express a bit more of what we can do.

Especially on the island where the ingredients are very limited.

Yup.

And so.

You're pushing it, man.

We're trying to.

We're trying to.

We're trying to be very creative with it.

But a lot of the ingredients are from Shopee.

Like the szechuan peppers are from Shopee.

The tamarind paste is from Shopee.

The miso butter is from here.

You know, I won't be surprised if, say, a local cook comes here, eats here, and then

gets inspired, and then he'll make a barbecue out of this.

I hope so, sir.

I hope so.

That's it.

This is the playground.

And because you have all these different ingredients, you have the license for it as

well, you know?

Yeah.

Yeah.

It's good.

Whatever you want.

You could be the Shopee endorser.

Yeah.

I know.

It saved my life on the island, to be honest.

All right.

It's time to put away the camera.

Enjoy the party.

Stay tuned for episode three, coming soon.