Korean & Filipino Foodies’ LECHON PANCIT Mukbang | PABORITO in Sta. Rosa ft. Abi Marquez

In search of our guests. Oh, I think that's our guest. Hi! I live here for long, but it's my first time seeing this plaza area. Guys, I'm gonna die! We wanted to visit my mural. Thank you! Enough now, enough now. Hey guys, it's Jessica here. And welcome back to another Paborito episode. Today, we're in Laguna. Specifically right now, we're in Santa Rosa City. And it's a very familiar place for me because I grew up here before I moved to Metro Manila. It's also kind of like my hometown where I went to high school and stuff. And today, I'm not going to be alone. I'm going to have a very, very special guest. For the first time in Paborito, it's our first guest ever. So let's go ahead and meet her first. Oh, I think that's our guest. Lumpia Queen! Yes! What are you doing here? I don't have a mic. Hi Jessica! Nice to finally meet you. Nice to meet you. Let's go through shade. So guys, we have Abby! Hi guys! She's our Lumpia Queen. But she is also a content creator on various platforms. And she's just amazing. I really love your food. Thank you so much. I really love it. I'm just kidding. Really, like I really love your everything. Facial expression, the way you cook, your ideas. I really want to eat together. How can you cook? So today, we're doing our Paborito series. And I want to ask you what your favorite is in your hometown. In your hometown? Yes. So right now, we are in Santa Rosa, Laguna. And can I reveal that we're neighbors? We're neighbors! But we just met today. I was really born and raised here in Santa Rosa, Laguna. So the place we're going to today is 3M's Pancit. 3M's Pancit? Yeah. Actually, my story with 3M is, I went to high school here in Santa Rosa Science and Technology High School. And I'm from Cabuyao area. So I would pass by 3M's Pancit every single day. Like, no thoughts. Okay, it's just a shop beside the street. But the first time I tried 3M's Pancit, Holy sh**. Can I do that? I've been missing out. Really? How is it different? It has crunchy toppings. I think, lechon-ish, lechon kawali type of crunch. And then, it's so rich. It has a lot of protein. The noodles are sticky because it's wrapped in a kind of lard-ish. Yeah, so actually, it's a sin. Yes. But it's so special. Yeah, wow. So it's like, The taste is different from normal Pancit Canton? I think so. I think it's Pancit Bihon. But it's super rich. Super rich with the fat. So it's very special. Every time it's my birthday, or every time I have a visitor, we want to impress them. We'll order. So how many times would you go there? Because it's just a take-out, we would just have it delivered. Maybe more than 5 times. So that's above your requirements. Yeah, yeah, yeah, yeah. Above our requirements. So, let's go? Let's go. Yes, please. We're so hungry. This way. Okay, we'll wait. They have a fandom. All Pancit Tunis. It's a community. Yeah. I'll have a solo order. So, you came here since what year yet? I think my first time trying was around 2016? Yeah, it's been that long. So it's a really OG restaurant. Very fast. Okay, very fastly served. Okay, so we're gonna eat now. So when did you graduate? 2020. You're my sister. No, you're my sister. I'm one year younger than you. So you're 22? Yes. Holy f**k. Very healthy smelling. Is that a joke? No, no, no, it's really a good thing. You know makasalanan? I'll be described as makasalanan. Actually, she's makasalanan. What's makasalanan? Simple. Very simple? Yeah. Why? Can't you see it? Can't you see? It's full of lechon. Yeah, yeah, yeah. So not good for people with high blood pressure. Yeah, yeah, yeah. But we can resist. You have high blood? I think so. So let's try? Yes. Okay, I'm gonna try it first, okay? The crunchy topping. I'm so excited for you. Okay, I'm ready. Let's go. It has crunchy toppings. And then it's so rich. The noodles are sticky because it's covered in a kind of lard. Winner. It's not oily. Not oily? It's okay for me to eat it every day. Oh my God. First bite of the day. Man. Honestly, there's no super special flavor that you have never tasted before or anything. It's like we all know of this flavor, but it's just really well made. It's not salty. That's my favorite part. It's not salty, but it's flavorful. So you're trying to figure out where's the flavor coming from? I think it's from the fried pork. Or it's from the fat. Like when you take a bite of it, the texture left in your mouth, it's different from any other pancit. This one has kind of a smooth slide on your mouth. The usual pancit, the seasoning is a bit really strong sometimes. You know, the saltiness and everything. And then the oil also, it's really oily. So as you said, the remains. But this one, it feels very clean. Yeah. And you're right. There's nothing extraordinary about the flavor. But it's really well made in a way that the pork is crispy, crunchy. The pancit is not too salty. But just the right amount of flavor that when you get served this amount, you can finish it. Yeah. It's not too bland. It's really good. The look doesn't deviate much from the original. But I think what stands out from this is really the texture. When I tasted this, I knew it was special. The eating experience is different when you try this pancit. This idea of putting lachon on top of pancit bihon, this is not a common thing, right? It's a special thing, right? It's not new. But the difference is, other shops would cook pancit and just top it with prepared lachon. But I think this one, they incorporated some of that pork fat when cooking the pancit. That's what makes it not really oily. Yeah, rich in flavor. Rich. Very rich. It's really my type. I like it when it's really flavorful. But I don't like it when it's artificial or too sweet or too strong. Or too salty. Yeah, and I also want the texture to be felt. This is really good. Good merienda meal. Yeah. Question time. When did you start creating content? I started creating content January 2022. Actually, I started creating maybe November before that. But I was testing the waters. But January 2022, I did a video. First time ever I put voiceover on it. So I think it was a kind of a conscious decision that this video is gonna be made for other people. And luckily, it went viral. Day 3, it got 1 million. So what I realized was, Oh, I did it once. I could do it again. So I just tried and tried again. And apparently, they all did well. I was still in my last year, last semester in college. So we were having our practicum semester. I convinced my advisor, Please can you let me do content creation as my practicum? Oh, you can do that? It was very academic. Yeah. So I had an academic approach to content creation. What platforms can you earn most? How do you properly work with brands? So which platform would you earn most? So what are your personal favorite Filipino food? Like tapas. Damn. I'm gonna say lumpia. A lot of people are gonna get angry when I say lumpia. Just kidding. Lumpia is something I crave a lot. So I guess lumpia. I love patatin. Third one would be, I would say fried chicken, but you can't say it's purely. Yeah, but the Filipino style fried chicken? Cartagena style. So not valid. Not valid. I love your fried chicken. Oh yeah, yeah, yeah. They're the country of chicken. Yes. But I think the Filipinos also, they love chicken here. The nation of manok. Yeah, we love chicken. We love crispy things. I think this is why this hits the spot so well. Last Filipino food, I love kakanin. Kakanin rice cake. Anything rice cooked in coconut milk smothered with anything sweet, I would devour that. What are your top three Filipino food? It's really hard, but I have to say what really touches my soul is sinigang. Pork sinigang. And then sisig. I forgot about sisig. The last is, I'll say adobo. Adobong what? Pork adobo. Soupy adobo. Super soupy that you have to put it on the rice, on top of the rice like that. And yeah. That was a great meal. Thank you so much, Abby. Thank you. Thank you so much. And guys, check out her channel if you haven't seen it. It's amazing. If you're a foodie, you have to watch it. So yeah. I'm gonna go ahead and explore more food in Santa Rosa Laguna. Alright guys, the search for paborito in Santa Rosa Laguna still continues. So we're at this beautiful plaza. Isn't it so pretty? It's just super hot, guys. So, we're gonna find people to interview. Let's go. I lived here for long, but it's my first time seeing this plaza area. There's like Jose Rizal statue and the memorial. It's really cool. Santa Rosa is the Lion City of the South. I also didn't know that yet. Okay. I was thinking of doing it here. My station. Hi. Can I ask you a question? Are you guys from Santa Rosa? Yeah. Because I'm looking for super delicious food here in Santa Rosa. That's only here. Paborito. Do you have? I have my favorite stalls here. But they're already closed. What about like some restaurant that's open? I don't have food that I can recommend. But I prefer the amusement part. What is the MMDA, kuya? Kuya? Can I ask you a question? I'm just looking for the most delicious food here in Santa Rosa. The most delicious? Yes. The most delicious. Do you have any recommendations? There's a candule. It has to be the most delicious. Yes, the candule. The fried candule. What's the name of the stall? If you go to the sea, there's a lot of candule. That's why I'm screaming. Look at this cute mushroom. It's very cute. Oh, graduation. Should I go there? The mom? She looks like a scary mom. Do you want me to take a photo of you guys? Can you? Yes, sure. One more. Can I ask you one question? Do you have any recommendations to buy? Gotok. There. And Lugaw. Lugaw? Lugaw is famous in Santa Rosa? Really? I will always eat. You always eat there? Yes. So I should get their Lugaw and Tokwat Baboy Tokwat Baboy Adobo Oh, there's a lot. What's your favorite? Tokwat Baboy Asai Balunan What's that? Liver of chicken Pig's liver Gasag Guys, I'm gonna die. Guys, really it's too hot, isn't it? It's too much. Oh, here. Can I get the pineapple juice? Guys Look at that Wait, but it's this spot, right? This is the place famous for Tokwat Baboy and Asai Balunan? No Balunan. Asai only. Asai only? Okay. Can I vlog? Yes, you can. Can I? Okay. Hey, baby! Wow Really good. Alright, guys. So we're here and this place's name actually, it doesn't really have the logo seen in the front but it's called Aidas. Apparently, this is the first or one and only goto in Santa Rosa. It's a bit hard to believe because goto is a very common food, right? But what I noticed in the Rilugao is I don't know what this is. What is this? Palya? Oxtail stripe. What's oxtail stripe? Uh, very intimidating. Like, there's the hair and then it looks like jellyfish. Actually, you know what? I feel like this is my very first time trying an actual goto. Let's give it a try. Guys, it's really hot right now and I'm eating goto so I'm gonna try it with the egg. This is really one of those lugaos that everyone would love. But this one is more like a generic lugao. Like, the typical garlic, the typical spring onion with like more like beef broth kind of flavor. Let me try the a bit intimidating oxtail. Wow, this is so good. Wow, this thing is really good. It tastes like scallop but one thing I have to say it's a bit salty. I'm really impressed that in the Philippines we really eat different parts. So this is liver on top of goto. It tastes like balut. Guys, I'm sorry. I think it's just the liver is just really hard for me. But actually though in Korea we also eat sundae, right? And then we also eat pork sliver. But that one it tastes different. Now the tokwat baboy. I really love the tofu in tokwat baboy. It's like fermented tofu so it smells a bit but it's not like it's panis. It's actually like that. Like a typical tokwat baboy I feel like that you can see but it's a very good tokwat baboy. By the way, guys the pineapple juice there is also really good. Do you have any recommendations? We have a food park here. There's a food park. There's also sisig there. What's your only pick? The most delicious? Adobong manit. Oh no. I'm allergic to peanuts. What about among restaurants? Cafe Royal. Cafe Royal? Yeah, it's famous. What do they have there? Milk tea and iced coffee. It's famous? Is it your favorite? Yeah. How many times have you been there? I've been there like five times. Five times? What did you order there? Caramel macchiato. It's cold there because there are a lot of trees. Oh, so it's pretty? Yeah. Another day of walking under the sun. I guess people really go to this place I guess more for the place and the vibes I feel like. Oh! Here's Cafe Royal. I was imagining like the super touristy vibes where there's so many people. Yeah, but it's actually very nice vibes. Alright guys, so here's my caramel macchiato. Mix it first. But this place guys right now is really, really empty. As in like there's no one right now. And it's also pretty early I guess. That's why I feel like students and others really just come here afternoon, like after school, after work to hang out because it's very nice vibes. Like in the middle of a very crowded space. Like it's very, very crowded and then just here suddenly, wow! Sanctuary. So I think that's the biggest merit of this place. This vibes. Let's try. The flavor wise, it's a typical caramel macchiato. We all know about flavor. Oh, but it's good. Strong caramel flavor. Good. I have not much to say. It's literally just a coffee. Honestly though, like considering its location, it's not that cheap, right? But then, considering this outdoor space, guys, it's just just right. 90 pesos. But guys, it's really hot right now. I think like the ice, like I can see it melting. Alright guys. So, since we are at my hometown, my other hometown, we wanted to visit my mural. Yes, guys. So this is the mural project that I did back in high school when I was a high schooler. But I didn't really paint it all by myself. Painted it mostly with my volunteers from school and also people from the barangay. So it was like a community art service directed by me. Yeah, it was the best project ever. But I think I need to do the retouch now. I put all my favorite Filipino scenes like the kabao, a local butterfly in the Philippines, and sampaguita and then that's my favorite, the iskrambo which I even did. Sorry, not iskrambo. Dirty ice cream. You know, I painted it yellow, purple, and pink. But the color tint got faded away. I need to retouch talaga. This is the handprint of the ones who helped this mural. So my handprint is somewhere here and also like the kids from the barangay. So... Yeah. Guys, that's my friend. Guys, say hello. Hi. They all know you already. Oh, how come? Because you were in my finding my best boba video. Okay, Ara, can you recommend me my favorite secret place here in Barangay Don Jose, please? The one there near the church. Okay, let's go. Wait, wait, wait. Is it here? I don't know. I think it's after this. Okay, guys, so this is the church where I went to gather volunteers. Oh my god, they renovated? It's here. Golden. Golden Park. Best sisig. So this place, guys, they kind of evolved over the years. Alright, guys. So this is my favorite sisig of all time. It's very simple. There's really nothing special going on here. But it has egg. How do you like your sisig? What do you mean? Because there are different kinds, right? Really? Yeah, the one without egg, the one with egg. I like it with egg and mayonnaise. I think all Tagalog people like it the Tagalog way. Yeah, yeah, yeah. So there's the margarine flavor and then the different parts of pork and then egg, onion. That's it. Very simple. But blended in the perfect harmony. Like, perfect amount of egg, perfect amount of meat, perfect amount of sizzling, the ratio and everything. So it's just like a perfect, seamless dish. It's also not salty. Like, plain. So that's why I like it. But you can still taste on each ingredient. The onions, as you can see, are cut like quite pretty big pieces compared to other sisig where it's all mushed. So you can also feel the texture of the onion. So I feel like this is kind of like the in-between the Tagalog style sisig and then the original kampang pangan style sisig. So it's like together, it would be this. Taste of childhood. Just try it. Okay, okay, okay. Thank you. Enough na, enough na. We got a bunch of free food, guys. Thank you. And I just thought this looks really interesting. What's this? It's like pancit but the noodles are homemade. Lobby with a Oh yeah, yeah, yeah. The color of the noodles is like pancit noodles but like a bit more orange. So it's kind of like carrot. But the dish looks like pancit. What is it? It's pancit. Oh. Try that in Batangas. Chang. It's good. Guys, why are there so many flies nowadays? It's also because it's hot? This is really good. This is famous in Batangas? Yeah. Oh my God, it's really good. It's good, it's good. It's like a dish that I never tasted before in the Philippines. It tastes like chips. Yeah. Right? Yeah. It's like chips. It tastes like barbecue flavored chips. Wow. This has really interesting flavor. Oh, this is lomi. This is lomi. Yeah. Oh, this is Batangas restaurant. I didn't know that. I only eat this here. Up to me? Yes. I like everything. Good? It's good. Batangas lomi. So, you know the lomi we know is usually like white, right? But this one is very kare-kare flavor looking lomi. I'm a bit afraid though. It's a bit exotic looking. Wow. It smells very different from the typical lomi we know. It tastes very deep. How is it? It's so good. We should go to Batangas. All three is really good. It's better than the seafood. Guys, I almost skipped this meal. It's a very rich flavor. Also, this and this. Both has very, very rich flavor. We should go to Batangas. Alright, guys. So, I really had a great meal. Oh, my God. Ate, I have a question. Yes. Is this place actually a Batangas restaurant? This place is actually Batangas inspired. Batangas inspired? Because my favorite here was Sisig ever since 2017. I never knew you guys have Batangas food. It's so good. Oh, yes. Why Batangas? The owner is actually from Batangas. So, he was inspired by the food of Batangas. And he decided to bring it here to of course share with the other people. So, the owner is from Batangas. Owner is your... The owner is my father. Your dad. Wow. The professionalism. She's calling her dad. The owner is... Wow, super good. Thank you. And the Sisig is also really good. My favorite. Hope you come again. Yeah. Thank you so much. You know what's good also? What? The street food there. Can we go again after? Yeah. All right, guys. So, basically we forgot to visit... Ara, why are you there? I thought they were... Ara's favorite. So, your recommendation here is? Tusok Tusok. We just wanted to try it out. Let's go. Hi, Kuya. How many times have you been here? I don't know. Look at that. It's like Tusok Tusok that we all know of and it's very good quality. This is my favorite. What's it? Fried lumpia. I love that. Bean sprouts inside. Fried isaw. Oh, fried isaw? Yeah. Kuya, it's really good quality. Kuya, did you... Did you make it? My wife. Oh, your wife? And you're the vendor? Yeah. Okay, one more. And I have the dynamite and I'm gonna try the isaw. This is the name, Kuya. Bambi's Merienda. 19 years. 19 years? Tusok Tusok? Dito? Really? He has been here for 19 years? Sweet and spicy? Sweet. Wow, this way of doing the sauce is really convenient. Yeah, yeah, yeah. Good? This is really good. We eat isaw. Oh my god. Okay, this is isaw. You should put this suka. Okay, wait. It's barbecue style, right? But this one? Fried. It's fried. So it's my first time trying fried isaw. Suta. But just the squid balls already is so good. It's different from other squid balls in Tusok Tusok. Isaw. The best. So it's like it's like isaw but it's really isaw. It's isaw. But wrapped in white batter. Yeah, white batter. But then the flavor is really good. This one, try this. And then also the oil. The oil is so clean. Yeah. So inside there's bean sprouts and Her face. This is really good. It's like the best. See? That's why it's her favorite. Yeah? Do you want to try? It's so good. What? It's so good, right? See? I told you. This is really the best. It's really flavorful. It's so crispy on the outside. But then it's not oily. The sauce is also really good. Everyone knows I really don't like the sauce. But then this one's sauce is really really good. Alright guys. So my favorito of the Santa Rosa episode is Golden Pot. As I told you guys this was really my favorito talaga ever since I was a high schooler. But I only tried their seasick only to figure out today that actually it's like a batangenyo restaurant as well. So they also have the stuff you can taste in Batangas like the Batangas Salomi Goto Batangas Chami. I really have to go to Batangas to try the authentic ones. Also this was already really good enough. Like the veggies were fresh and the flavor was also just not common. It's really not common flavor. It was just very well cooked with love homemade food kind of vibe. Not too salty fresh ingredients well balanced everything was just good. So this is really a definition for me of like a hidden gem. Because as you guys saw I was not expecting the food to be so good. Because I only came here for the seasick, right? And also it's inside a barangay like a residential setting. So it just doesn't really feel like there would be any like a good restaurant here. And also the vibes of this place is amazing. Everything here is really good. Like really above average. I'm really telling you guys it's really good. And you have to come here because you have to go see my mural before it fades out more. So yeah I hope you guys enjoyed today's episode of Paborito and I'll see you guys in the next one.