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Today in Siargao, we're heading up north to Pacifico to check out a couple of interesting spots.

So this is San Isidro.

We're on our way to Pacifico, the next town.

And we will be eating good carinderia food.

And yung pangalan ng lugar ay Lebron James and Dwayne Wade.

Yun yung he named it after his kids.

I guess once upon a time, he was a big Miami Heat fan.

And I heard it's pretty good here.

Like all the local guys eat here.

So, let's eat here too.

That's it.

Meet the rest of the family.

Oh yeah, that's everyone.

Everyone, yeah.

You guys know everyone.

So, we're going to eat here at Lebron James and Dwayne Wade's restaurant in Siargao.

So, we're going to eat here at Lebron James and Dwayne Wade's restaurant in Siargao.

My friend David, our host in Siargao, has been coming to Lebron James and Dwayne Wade's restaurant since it opened in 2018.

He asked if the owner could come out for a chat.

Hello, T.

Alala mo ko yung nagkaroon ko tayo dito noon yung saranong pandemic.

Oo, oo.

Pinapunta...

Pagkakatingan, asking.

Ah...

Kaya tayo sa...

Lima.

Hi.

Hello.

Kamusta kayo?

Good year.

Hello po.

Si Chef Bibi.

Hi, hi.

Hi.

Ang ganda lang.

Ang comfortable nyo dyan na yan.

Si Chef Bibi gumawa ng video.

So, kayo po yung nagluluto dito?

Yung pinakamadalas nilang tinatulong, yung asawo nyo, Miami Heat fans.

Yes.

Yes talaga.

Yes talaga.

Like...

Talagang ganda.

Kabi kung hindi yan Miami Heat fans eh, yung anak nalang niya, Lebron James and Dwayne Nguyen.

Kulang nalang ng Chris Bush.

Opo ah.

Si Chris Bush.

Kulang nalang Chris Bush.

Kaso lang, dalawa na yan.

Oo, dalawa lang.

Pag nagkaroon pa siguro ng isa, baka.

Chris Bush.

Chris Bush.

Ito si Lebron.

Ito si Lebron.

Ito si Dwayne.

Yan.

Ilang taon na si Lebron?

Si Lebron, 15.

Si Dwayne, 9.

9 year old.

Nagpa-basketball na sila?

Opo.

Gabi-gabi yan.

Oo.

Oo.

Oo.

Yun talaga ang hilik nila din, sir.

Oo.

Yun tatay nila?

Ganon din.

Basketball din ang hilik.

So ngayon na, si Lebron na sa Lakers na sinusundan niya pa rin?

Kahit saan siya magpunta talaga.

Oo.

Kahit mapunta pa siya siguro ng Golden State, nandun pa rin kami.

Like, gano'n na kayo katagal kumakain dito?

Since 2018, no?

6 years na.

Kasi 6 years na tong Lebron James eh.

So talagang mga ano ko yan, mga laga ko yan, mga ngayon dito.

Oo.

Talagang hindi.

Taga rito talaga?

Oo po.

Ako yung taga rito, yung asawa ko pure Tagalog, taga Pasay.

Oo.

Oo.

Ano yung trabaho niya before?

Ano siya, brokerage.

Okay.

Sa posto.

Oo.

Tapos kayo po?

Ako, housewife lang.

Pero kusina na?

Oo. Doon pa lang, yun na talaga ang talent ko.

Oo.

Na yung ganito, restaurant, apsihan, yan.

Diyan talaga siguro ako nilagay ni Lord sa ganitong posisyon.

Oo.

Kasi hindi naman ako nakapagtapos ng pag-aral.

High school graduate lang ako.

Oo.

Talagang yusko yung dati, tayo no sir, no?

May karaoke dito.

Kaso na ano, ni Udit eh.

Lahat.

Nalampurnas ni Udit.

TV, karoo, yung ano.

Ubus, hindi na namin nakita.

Oo.

Oo, kasi, oo, pumasok talaga.

Malalaking alon, wash out yung taas namin eh.

Talagang tutali, wala talagang napira.

Kahit mga damit na.

Hindi namin.

Pero wala kayo dito?

Wala. Nag-evacuate kami sa San Isidro. Oo.

At least, buhay kaming lahat.

Yung gamit, makikita naman yan eh.

Sino ko, sir, ni Udit yung tangki ko, yung kalan ko.

Di ko nga alam kung paano nila yung mga gamit ko sa kusina.

Kasi tutali talaga lahat yun.

Walang.

Gusto mong pahinga, no?

Oo.

Gagawin, pagod.

Wala pa talaga akong pahinga.

Siguro nakatulog lang ako kahapon, whole day.

Tapos, umaga na naman, namalingki kami ng asawa ko.

Early morning talaga kasi ayoko nang hindi presko yung pagkain dito eh.

Kahit sa isda, yung kilaw.

Kailangan, pag nagkilaw ako, isang araw lang yung isda na gagamitin ko.

Pag pangalawang araw na, hindi ko na yung i-offer pang kilaw kasi ayoko nang ganun.

Mga foreigners na kumakain dito.

Oo.

Kalo.

Ang, ano, shadow express talaga.

Talaga?

Oo.

Na, naiiwan na yung chicken mushroom.

Naiiwan na yung chicken mushroom ko na best seller.

Pero di pa rin siya natatalo.

Ngayon talaga ang, lagi nilang yung chicken shadow express.

Ano yung shadow express?

Ano, fresh coconut milk.

Fresh coconut milk, ginger.

Yeah, parang vehicle express siya.

Pero iba yung, oo, pero iba yung style ng pagkaluto namin.

Oo.

Lotong ano lang talaga siya, local.

Pero masarap.

Sabi pa nga ng, ano, lotong may pagmamahal.

Oo.

Yan yung pinaka, yun yung pinaka mahal na yung chicken.

Yes, yes, yes.

At mahal.

Yan lang yung sikreto po sa, sa naman dito.

Actually, yan lang yun eh.

Ready.

Ate, ready na?

Yes, sir.

Yes.

Mmm.

Fresh na fresh siya.

Wow.

Ito yung Sergo express.

Did you try that express?

Tapos, yung chicken curry.

Oh, my favorite.

Ito yung chicken curry.

Ito yung chicken curry.

Ito yung chicken curry.

Ito yung chicken curry.

Ito yung chicken curry.

Ito yung chicken curry.

Ito yung chicken curry.

Oh, my favorite pinaka po.

Mmm.

Tapos, kuha tayong kubyertos.

This looks alright.

This is... are they eating chicken this time or pork?

That's pork.

This looks like pork, yeah.

This is be call express.

No, no.

It's Sergo express.

Sergo express.

Before there wasn't a lot of options.

So when we come up north, our first stop would always be here.

Yeah.

And, you know, it's super good local food.

I know.

You love her.

That matters.

That's the best part. When you travel, and then when you arrive, there's someone welcoming you.

I do get it. I do get why you guys like this.

It's so comforting. It's like home.

I can imagine this right after church.

So good.

Especially this. I didn't think chicken mushroom would be this good.

This is so good. It's so, it's like nostalgic.

Yeah.

I love Filipino chicken curry.

Yeah.

Wow. Look at that.

It's so fresh, right?

Yes. It's fresh.

So they just bought this.

Really?

It's very soft.

And before, when we were coming here in like 2018, life was like a bit more simple.

And so coming to a place like this, it just made it that much more.

Like you were saying, you wanted like something.

A life that's more kind of loud, secure, and quiet.

This is Pacifica was the place for us.

Brings you back to your roots.

That's very good, guys.

Parang hindi na siya kailangan ng sauce. Masarap na siya.

Masarap na.

At saka tama ka na. Sobrang sariwa.

Sariwa.

Maluto.

Malalaman mo ang fresh kasi matamis-tamis yung lasa ng squid.

Even sa mga seafood, barbista, gano'n.

Good food.

Ito, perfect combination.

Ito, chicken.

The chicken mushroom? This?

Yes.

Very good.

This is the type of restaurant where you want to go after a long drive.

After surf.

You know, which it's so comforting.

Like it's so, like when you taste it, parang, I know this flavor.

I've had this before. Right?

And she's so nice.

I mean, it's her day off right now and she went out of her way to go meet you.

And as simple as it may look, but then you have that beautiful lady taking care of you, then your experience becomes great.

Right?

And the food is outstanding.

How is that squid?

I think the squid, I think these two are the best ones, right?

Same.

The squid is fresh. But yeah, I said to David, I would drive for this.

Really?

I'll have the craving for the chicken mushroom.

And I would drive.

If I'm in that particular mood and I want that craving fulfilled, I'll drive an hour to come here.

And she, I like it that it's fresh. You have to have it.

Yes.

I like it that she insisted.

You know?

And now I heard also the mango shake is good here.

So they're making mango shake right now.

And she said, it's pure. It's just mango.

Mukhang sa kulay pa lang parang wala siyang gatas.

Yan. Yung mango puree talaga.

Pure talaga.

It's like the color of a mango.

If you want to go beyond Tourism Road or beyond GL, punta ka dito sa Pacifico.

And punta ka sa Lebron James and Dwyane Wade.

And first of all guys, I think after a long drive, have the mango shake first.

Look for this beautiful lady.

And then start your day with ordering the favorites.

Always ask her ano yung bago, ano yung fresh.

She's so honest. She said, don't order that.

Order this.

Diba?

Sarap. Thank you.

Kasi normally sabihin, bibenta ka lang ng bibentahan eh.

Ako hindi.

Yan.

Kasi gusto ko, ano yung customer.

Satisfied sa kakainin nila.

So kahit na minsan wala ka pang benta, hindi mo bibentahan?

Hindi talaga.

Yung pusit mo malinis, maayos at sariwa.

Kasi kung ganun kasarap yung grilled squid mo, ibida mo.

Oo. Baka mag...

third championship tayo.

Pag ganun.

Cheers.

Night. Cheers ha.

Thank you po.

Salamat sa pagpunta.

Nice meeting you.

Hindi kumpleto yung experience kung wala kayo.

Oo nga, sabi ni Sir David.

Pakilala natin yung mga kusinero mo sa likod.

Para makita rin naman.

Yan!

Automatic!

Ate!

Balik na!

Balik!

Makapakilala muna kayo.

Makikita kayo sa TV na.

Balik!

Siya si ano, si Jennifer.

Jennifer.

Si Ate Annalyn.

Yan ang chef cook namin, si Patrick.

Wala lang. Isang ganito lang para makita tayo.

Makita tayo si Sir.

Tapos, thank you.

Thank you Patrick. Salamat.

Siya yung chef cook ng Judian namin.

Judian Santos.

Judian Santos.

Nice. Salamat.

Oo siya. Siya yung jurado doon isa.

Lagi ako nanonood lang eh.

Now we're headed to Tropical Academy,

a green space run by Local Lab,

a homegrown Siargao NGO

dedicated to helping make the island more self-sustaining.

Alam mo when you go to a place and then

entrance pa lang alam mo na,

hmm, this is gonna be good.

So this place is,

it's our response to after the typhoon.

We wanna provide long-term solutions,

resiliency solutions,

nature-based solutions basically

to climate events that are gonna be happening on the island.

Last typhoon disrupted the

logistics of bringing food to the island.

So food security is one of the major elements here on the island

because we import 80 to 90 percent of the food on the island

and we could be growing it on our own.

We wanna also try to introduce what is native ingredients.

Introduce it to chefs such as Dave,

Ruth, people that are really inventive with native ingredients

to bring it in the plates of the people

to discover what is the real flavors of this area.

And give the farmers also an opportunity

to take advantage of Shargyal becoming the food destination.

It's a roselle.

So it's, they make it into a jam.

Look ko.

Papakuluan to.

Yes po.

And it looks so nice.

Pwede po siyang gawin sa aap.

Ida-dry sa aap.

You know what it smells like?

A fruit roll-up.

Oh really?

Yes.

But look how pretty it is.

I know.

And the wrapper's salty.

And I like it salty-sweet.

One of my favorite Medellin burgers.

Mmm.

Mmm.

First time on the farm.

Serious?

That's lovely.

Adalactic.

Oh my God.

Coco jam.

Coco jam?

Mmm.

Normally make this,

this is like a staple on the menu,

this turon?

Yes.

Based from what you're saying,

say if,

say I'm a young entrepreneur,

I would get my turons from you.

So that I have to wrap it myself.

I'll buy it from you guys.

But I'll have a little nice cariton.

I don't need a food truck.

I just need a cool table.

A pedicab,

like a sidecar.

Maybe I'll park beside Coco Frio.

Oh yeah.

And then I'll sell my turon.

But it's super local.

And it's,

And you can have it while you're drinking Coco Frio.

Yeah.

But I'll just maybe,

just in case they don't want me there,

then I'll just move away.

But then,

maybe then I'll have a,

I don't know,

I'm just brainstorming.

Then maybe I'll have a special bell instead of,

like you know when they sell ice cream.

But a special bell meaning that if it's that sound,

it's turon time.

And I only have a hundred portions of it.

When I'm done,

I'm done.

I go home,

I sleep,

and then I do it again the next day.

I love it.

I've never seen a turon that's been wrapped in banana leaves individually

and with edible flowers and beautiful coco jam.

It's,

they're so unique.

Like that.

Right.

And you know,

there's so much potential for it.

Yeah,

for all the young entrepreneurs out there looking for concepts,

don't look outwards,

look inside.

There's so much here.

It's under your nose.

Pizza,

pizza,

pasta,

pasta ba kayo dyan?

Ito na turon,

no?

Turon ng bayan.

Turon ng isla.

Turon natin.

I think Siargao cuisine can be anything you guys want it to be.

Yeah.

Because it's at its early stage.

Yeah.

Like,

it's,

I mean,

everything that's grown from here,

and then,

also with the different influences from around the world,

then,

I think,

then it starts.

We continue our conversation as we tour the space.

And then,

it's time for me to help cook lunch for the group,

using their produce and products to give the dishes a uniquely Siargao flavor.

So this is the local gamus,

or parang local bagoong nila.

Then,

nilagyan ko ng tanglad.

Then,

this is

roselle leaves.

Tama ba?

Roselle leaves.

Roselle leaves.

Chiffonade.

Put it in.

The whole lot.

So,

I'm,

it's sort of like,

I guess,

then I'll remove the lemongrass already so that I can mix it.

I threw in some ginger to just give it that ginger aroma.

And,

sort of like to round off the fishy flavor.

Then,

I'll add a little bit of the roselle jam.

Weird, no?

Pero,

okay to.

I wanna work with the ingredients here.

And then,

maybe it can be something else or maybe it can be a condiment for a lot of things.

Then,

maybe I'll throw in more

of the jam

because the bagoong is quite strong.

Then,

I'll go dahan-dahan lang.

Hmm.

Quite nice.

Isa pa.

Palistan na lang.

Nay,

tikma mo nay.

I'll go with the jam.

I'll go with the jam.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Okay.

Sana,

lala.

Lala,

pera.

Lala,

lala.

Lala.

Lala.

Lala.

Wilson.

Ba,

Hawai.

tapon.

So, kahit na wala na itong lasa,

pero, punin niya yung lasa

ng... Kalasa din siya.

Oo. Ibalik natin.

Mahalo, nagmix na yung

rusil at saka

baguong. So, pwede na ito

i... Example, pag may

iniyaw na isda, pwede na ito

itapping sa taas.

Or, may piniritong isda,

or kahit anong karne,

pwede na.

The rusil flavor.

Mmm.

Yeah.

Maasim-asim.

At nagagaw yung asim,

at saka yung alat.

Hmm, ginamos.

Parang siyang condiment.

Siguro, next time,

I'd put... Maybe you can cook it down more.

Yeah. The coconut.

Yeah. Diba?

Then I'll add a little bit more water.

Para lang the fishy flavor

tones down a bit. Also, the coconut

still needs to get softer.

Yep. I agree with that.

I think the fishy flavor doesn't need to be turned down.

Oh, really?

Quite balanced.

Just the coconut needs to be softer.

Okay, let's...

Maybe you put that up.

I was thinking...

Oh, you coconut milked it out?

Yeah.

Sige.

Do a bowl naman.

Yeah.

I guess, even like, I think this will...

This can be a condiment for kinilaw too.

Like, because I, I don't know, I'm just...

I'm just...

Like, David's style is very

layering and textural.

So,

this can be a,

like, one of the layers.

And it's cheap.

You know, it's here already.

Cook this down more.

Then, I'll get on

to my next dish,

which is the...

Ah, I want to make a

cocoa jam coconut.

Pwede, sino ngayon nagpaganda ng...

Sino yung nagplating ng...

ng turon?

Ikaw?

Pwede mong pagandahin to?

Lagyan mo ng mga bulaklak-bulaklak.

Para hindi siya nakakatakot kainin.

So, baka kakala nila dinuguan to eh.

Parang pusit lang.

Pero try nyo ha, try nyo.

Lagyan mo lang ng mga...

halaman-halaman, mga bulaklak para

gumanda siya.

Yummy, yummy.

Masarap daw pag dum...

Lamas-lamas ano eh.

Oo.

Kinakamay.

Just onions.

Medyo coconut tayo

yung theme natin.

Maraming coconut eh.

Kuha lang ako mga tika.

Lagyan ko ng cocoa jam.

Tapos, lagyan ko konting bawang.

Then, lagay ko yung coconut.

Napatayin ko na yung apoy.

Hulog ko na ito.

Sige, dalawang condiment na lang.

Tawin ko.

Pwede na rin ito.

Then,

I'm gonna put salt lang.

Then, I'm gonna put

the spring onions.

And the

basil leaves.

Yeah.

I'm gonna add

this.

Four?

Maybe.

Maybe half.

It's just so abundant here.

Put it in.

Then, we'll cook it off.

Hindi.

Baka i-chop ko na lang

para kasa sa lahat

or i-topping ko.

Kasi parang ako si Moses ngayon eh.

Mume-multiply ko yung tinapay.

Si Jesus yun.

Ah, si Jesus pa rin.

Kaya pala natawa si Ate.

Get a spoon.

And then,

it's

your cocoa jam,

coconut meat,

leftover grated coconut,

and this lovely spring onion,

and salt.

Mmm.

Mmm.

Mmm.

Magaw.

I think this can be

Sergo cuisine.

Something like

something like this

because it's all from here.

Yeah.

Or it can be a

salsawan o salamari.

Oh.

Oh, wow.

Ano na yung pangalam mo?

Nanay Madeline.

Di.

Ah, this?

Ah, Madeline.

Madi.

Coco Madi Chicken.

Coco Madi Chicken.

I mean, if you're selling,

say, example fried chicken on the street or any,

like, say, your fried fish,

you want to sell fried fish,

but to make it different,

instead of just using vinegar,

you can use this.

Yung bagoong naging pretty.

Coconut bagoong.

I wish,

I really wish na more people can utilize coconut.

Kaya nga.

Ito, ano nito yan?

Ayan.

Anong ko na bukas gagawin ko?

Gagawin mo na.

Ayan.

So, yung ordinary piniritong chicken or fish,

tapingan lang natin.

Ayan.

Yan yun.

Tapos ito,

pwede nyo nang chibugin yan.

Patong nyo sa kanin yan.

Masarap rin.

Okay.

Let's eat, kids.

We have insaladang eggplant.

Banana heart sisig,

vegetable turon,

and then our garden salad.

Labong ginataan.

So, yung pais this one.

It's really good.

Blue rice with blue turnip.

Okay.

And we have here a fried chicken

with a coconut salsa

with your local spring onions,

coco jam.

Chives.

I'm sorry.

With your local chives,

coco jam,

onions,

little bit of garlic,

sea salt.

I think that's it.

Ah!

And the grated coconut na sobra.

Hinalo ko lang.

And then,

beside it,

is a...

your local bagoong

or your gamus.

Ngisi-ngisi.

Ngisi-ngisi.

With lots of ginger,

lemongrass,

and...

ah...

rose...

Ayung...

Roselle.

Roselle jam.

And with roselle leaves.

So, this is very...

It's like bagoong na it's very strong.

So, pag naglagay kayo,

konti lang.

I guess it's...

You can eat this with...

I don't know.

Grilled fish,

I think, would be nice.

Or...

koan.

Daging na taong labong.

Yes.

Yes.

Yes.

So, I guess there's so many ways

of using coconut.

Um...

Yeah.

Like what you guys,

you know, yung...

yung...

philosophy nyo dito na

everything goes around.

Kaon na.

Kaon na.

Kaon-kaon.

I'll just put this

just in case you guys want.

Okay.

Okay.

Okay.

The more I learn about

Siargao's food scene,

the more inspired I get.

Stay tuned for episode 4

as we meet more people

who are taking

Siargao's cuisine

to the next level.