THE BEST of Cagayan de Oro Food with Erwan Heussaff

If you haven't had testicles before, I mean, I eat a lot of balls. I'm kind of a ball eater. Cagayan de Oro has been a melting pot for centuries. When two Spanish missionaries first came to this area, they met some Visayas and Bukidnons, proudly displaying tattoos and gold jewelry as was customary back then. Due to its strategic position in the center of northern Mindanao, each wave of colonizers made sure to control this area. A lot has changed since then, but CDO remains an important center of commerce and education in the country. It's one of the best places to visit to see our wealth of natural resources, whether from the sea or on land. Its cuisine is yet to be defined, but because it's such an important trading hub, you can find great bites from all over Mindanao here. So, let's get to it. If you love to cook Filipino food, I highly suggest you visit the Cogon Public Market. It is one of the most organized and diverse ones I've been to so far. To help me navigate such a large area in a short amount of time, we called in our friend, Twinkle. She comes from a long line of local fishmongers. When it was her turn to work in the family business, she realized that we could do so much more with Filipino seafood. It's always been my frustration that we lack specificity, seasonality, and accessibility to the amazing fish that hardworking communities catch all over the country. And Twinkle is trying to solve just that. So, Cogon is like 85 years old. It's been here for a while. It's always been the center of trade. But it's primarily just retail now. When it got too big, they moved wholesale out. That's why we had to move to the other side. Then this became retail. This is where a lot of the more affordable raw ingredients are. It's really nice though. There's tabon-tabon there. You go to markets all over the country, you never see these anymore. It's good to see these here. Even these long green peppers. This is all going to be in full swing in like an hour. This is not full swing? No, no, it's not. Once a lot of the people in the restaurants come in, a lot of this stuff will be moved. I work in a wholesale market, and we're required to close by 6am. So the retail markets don't compete with the wholesale markets. Ah, makes sense. It's like a policy. All of this came from where I was this morning. Where were you? The other side, which is Bulwa. That's the wholesale vegetable and seafood landing. So you go from 3am to 6am? Yeah. By 5.30am, everything's gone. Then we have to liquidate, pay all of the fishermen. They're out in the city by 7am. Amazing. I mean, this is honestly one of the most... I mean, I've been to a lot of markets. This is probably one of the best stocks I've seen. Food in Northmen, in Cagayan de Oro, is the cheapest anywhere else. Okay. Yeah, because of that system, and it works. So who runs that? It's an association of market vendors. So they have to come to things, like they have to agree with prices, yeah. Amazing. So you have your saan. Yeah. You guys call this lukot-lukot here? No, it's gusok. You can taste it fresh, raw. It's still good. What do you call the snails here? Bagungon. And it's all alive. Yeah, yeah, it is, it is. Amazing. So you got parrotfish, lapu, maya. A lot of these is imported. So the thing here also is, you can't sell more than 50% imported. Okay, and people actually stick to that regulation. Yeah, it's not a known regulation, it's just respect. Like the local fishermen, people have that awareness, I'm trying to manage the whole region. But you would know which is local, what is not local. And they would say, like, ma'am, that's imported. Okay, so they tell you. There's no hiding. No, no, no. They're pretty upfront about it. Okay, that's good. We'll go here. Yeah. So if you specialize in freshwater or farm fish, that's the only thing you sell. So tilapia, bangus, they don't sell any of the sea? Okay. So it's a thing where, like, you specialize in a specific variety, and you master it over time. And it's not just, I think, the variety, but the supply chain on how to sell it. Because you need to be, like, faster. Because, like, for example, if you have an oversupply, and you need, like, two hours, it's done. You need to move it faster. It's more so like a supply chain, like, mastery aspect. Very cool. Markets tend to have some really good eateries, especially early in the morning. The produce is right there. The customers are the vendors, so they know their stuff. It's tight, frantic, yet so energizing. We heard that we have to try the humba here, and we could see why. We almost literally had to fight for a seat. Eventually, we found peace and a space to squeeze into. This is wild. Like, I've been to a lot of markets. This is, like, up there. Yeah. So whenever, like, after, like, they drop off all of their fish and all of their gourds, all of their vegetables, a lot of the laborers actually come down and eat. The humba I'm used to is, like, syrupy, very sweet. This one is, like, more soupy. Almost, like, caramelly. It's more soupy. So this is always, like, a comfort food for, like, after working from, like, 3 in the morning. Yeah. So the rest of the day is, like, you spend closing deals. Yeah, so the humba here is very... It's more salty than sweet. It's just like a... It's like a saucier adobo without the vinegar. Quite nice. So you're saying, why is this market in particular so organized and so full of produce? Is there a particular reason? Is this, like, kind of where most of the produce from Mindanao comes to go to Manila? Yeah. So a lot of it is still shipped out to Manila. I think more than half of what's produced in northern Mindanao actually gets sent out. Okay. Because if you look at, like, the north, it's actually the most accessible node. Someone did a study about this, that if you ship something from Manila and it goes straight to Davao, you would spend way more for logistics than something from Manila to go to Cagayan, and then you truck it down. Oh, really? Yeah. Because you're going around the entire area. Yeah, yeah, yeah. So I think, like, from a cost point of, like, just managing a ship to go around that far, it's way more costly. And you're mentioning here that the market community and sellers are fairly well organized. Yeah, they are. A lot of them know each other, too. A lot of them are, like, family. Is there an association that's kind of, like, handling it? Yeah. So the mother association is, like, the Market Vendors Association. Okay. So they do have meetings. They have things like fees that they go around. Yeah, it's been pretty organized. And I think, like, for 85 years, like, it's been here for 85 years, it's a long time to have, like, perfected a system that works. Yeah, yeah, yeah. So they figured it out. Yeah. So even where people eat just has become, like, a habit. What got you into trading fish? Oh, seafood. Yeah. Family business. It's one of those things that I think in the Philippines you kind of inherit. Like, there's no formal education when it comes to fisheries. Yeah, 100%. You learn, like, actual food handling and retail. So a lot of it has always been, like, education that's been, like, things that's been passed over time. Started with my grandmother. It's been, like, 44 years. Oh, so your grandmother was a fishmonger. Yeah. Oh, nice. Okay. Most of the women are. Yeah. No, I mean, like, in the system, most of them are women. And a lot of the handlers that are, like, who work in strong labor are men. But a lot of the deals that are done here, they're mostly done by women. By women. Yeah. It's just easier. The men are out, the women. Yeah. The women are also more trustworthy most of the time. I mean, that's in every industry. Yeah, because even in barms, like, from my experience, it's easier to close a deal and get paid when you're talking to a woman than when you're talking to a man. Correct. Because they're always like, can you really sell this? Yeah. While CDO is quite diverse, we are not far from the rest of Muslim Mindanao, so it's no surprise that a whole section of the market is dedicated to Maranao food. From the glass, we spot some kiaparan, inaloban, and lots of turmeric-tinged dishes that I've come to love. So you work a lot with different communities, fishermen and stuff like that. Yeah. What do you see as a major problem, stepping stone, on how these fishermen can eventually, you know, elevate their prices and get paid a fairer share? The huge gap is handling. Okay, so the cold chain. Yeah. And that's what a lot of countries do well. In the past, like, four years, I've been working on this thing, this project, where we build solar-powered ice plants. Okay. Solar-powered ice plants. Yeah. So it's just one ton a day of production. But with the whole system, we thought the community how to pack it in ice properly. Because here in the Philippines, there's ice, we throw the fish in. But fish, once you put ice in it, it's actually gonna degrade. Degrade it, yeah. So that's why there are ice bags for that. Okay. So if you put it in an ice bag, it keeps it for longer. And I think that gap, the basics, pretty much of, like, handling, it's a skill set that needs to be taught. So that's from where we can go to, like, normal fish that we bring at home to, like, EI level. Yeah. Right. Because that's really the gap. And we have all of the varieties. We have a lot of the produce, a lot of the spices. But, you know, when it's taken out of the region and then brought to Manila, they're packed in sacks of, like, flour, used flour. Correct. Usually what happens is a lot of people are fairly happy with how they do things. Yeah. And there's always a resistance to change. Is that something you're seeing that's kind of evolving and changing? Um, change is not hard if it makes you money. Fair. Okay. And so people do see... Yeah, see it straight. They see that fallback. Okay. So it just opens the door for the conversation to go, like, you know, what else is there I can improve on? Yeah. Because, like, fisheries is, I don't know, it's probably the oldest industry. Like, Jesus went fishing. Exactly. True. And, like, the sad part is, like, in the Philippines, he's barely involved. So although the heritage is great, um, you know, it's still gonna cost communities a lot more than they think it does to still be doing things the way they used to do. Twinkle is such a breath of fresh air and hope in an industry that has been facing the same struggles for generations. We need people like her who love what they do and are committed to improving the lives of the communities that they work with by bringing value and attention to the products that they catch and sell. Remember me though I have to say goodbye Remember me is a soup here. A prettier way to call soup number five. Also, just a euphemism for a bull penis and testicle soup. You don't come to CDO and not try this. It was so great to finally meet Twinkle and talk about all the work that she's doing. I think what she's doing is, like, super amazing in terms of trying to uplift what fishermen are doing in different regions of southern Mindanao and trying to bring that not only to CDO but further into Manila and kind of, like, really great restaurants. And that support system is so important if we want our produce to kind of get paid what it deserves to be paid. You haven't come to CDO and Cagayan de Oro if you haven't tried Remember Me soup. The locals call it RM. Or you might know it as soup number five. For the uninitiated, it's basically the testicles and the penis of the bull. That's in a nice soupy dish. It's really comforting. Usually when you have a hangover or a big night of drinking, you come here and you kind of try to get rid of that. But it's also seen as, obviously, anything with testicles usually most of the time people will tell you it's an aphrodisiac. Let's give it a try. So this is nice and chunky. It's honestly such a good soup. As long as you don't think about what you're eating. If you haven't had testicles before, I mean, I eat a lot of balls. I'm kind of a ball eater. But if you haven't eaten balls before, you do kind of like this squishy, fibrous texture that the more you talk about it, the worse it gets in your mouth. But you can get away from that. And if you've had it before, the flavor's actually really nice. It's nice and beefy. It's almost like it reminds you of beef cheeks. So there's some gelatin in there. There's probably lots of collagen as well. And the soup is so clean. Slightly, just some slight acidity in there. Really just kind of really flavorful and umami. And one thing that I've never seen before, which I thought was pretty cool, I was kind of peering on the side there, but they were eating kamote with the soup, which kind of more in Luzon and stuff, you'd eat more your soups with rice here. Obviously, tubers were huge and still are in the Philippines in terms of carbohydrate sources. The kamote brings a nice kind of sweetness to the dish. It's like a complete meal. This is actually really healthy. I'm going to take it easy because we have a full day of eating. Tagayan, as we've seen in the market, this is a gateway to great produce, great farms. So there is a lot of great food to be had. And this is only the start. As strange as it might sound, there is an excellent ham-making tradition in this province. It apparently started in nearby Bukidnon in the original American-owned Del Monte pineapple plantations and eventually the promise of brined and smoked meats spread its wings to other parts of the region. Chino's Deli is a must-stop in Sidio. You can tell that the people behind the food know exactly what they're doing and have spent years perfecting their charcuterie skills. I met Chino when I ordered a kitchen knife from him more than a decade ago. And since then, he has gone to work in some great restaurants. He was on the opening team of Vasque, as well as Deli by Cele, and some of the best hotels in the country. His brother, Jonathan, runs the deli and both bring so much energy to the local dining scene. Alright, so you have so this is your, I'm guessing, regular ham? Try this one, that slice, yeah. So, that's like the shoulder part. it's ham, it's lightly smoked. You can tell it's natural. Not a lot of, it's pure muscle. Yeah. This one, we have different types of emulsified sausage. Yeah. It's like a beignet, right? You make your salad also? Yes, yes, we make the salad. Amazing. Mmm. How did you guys start with Chino's Deli? Oh, actually, my mom and dad started this one. Okay. So, we started with varieties like longganisa, the homemade one, pork tocino. Yeah. Not the pampangas style, not the reddish one. It's more on the garlicky side. Those are the main. We tried doing our homemade style na smoker. I have a friend who taught me how to do proper smoking with varieties of food, how to do cold smoking. Then, adapt. But my brother, Jonathan, has upscaled it, put it in the market, make it available here during season. Why does it make sense to have a business like this in CDO? Like, are the products readily available? Like, you have good quality pork, you have the ingredients that you need to make all of this? I have to be honest, Cagayanons, they're really meat lovers. Aside from the fish, aside from the abundance of fish. I want to try your, this is your longganisa, right? That's our bestseller. One of the products that funded our education. Really? Yeah, it all started with that. Nice, delicious. You like it? Yeah, very good. A little bit more sweet. It's on the sweeter side, yeah. Sweet and savory. That one, corned beef. That's corned beef. It's packed with collagen. you make this yourself also? Yes. Oh, nice. It's readily available. You can buy it. And then, nice, right? Very nice. You can get a lot of that. A little more beef, right? Very good. This one. This one is tapa. So tapa, this is not like the milk in your mouth. Local cows. Sea loin. This one, the inspiration, the way I see it, is like casajos. I've heard of that, yeah, drier. Casajos is drying it and then tostado, but still, you get the beefiness. Yeah, your traditional tapa. More dry, more flaky. Correct, correct. This one is smoked chorizo. So, this is anisado one and toasted bay leaf. Also, one of our best sellers. The bay leaf here is awesome. Yeah, it really comes through nicely. You get chunks like this size. Very fragrant, yeah. So what do you, obviously you're here, but when you eat around, when you have to bring someone around, what do you think is like a good meal that people shouldn't leave Cagayan without trying? Sinoglao. Okay. Sinoglao, humba. Yeah. There are new spots, local chefs, I'm trying to support. Me, as much as possible, I go around. But in the market, everything's there. The RM is like maybe breakfast, lunch, snacks, hangover, everything. Aphrodisiac, baby maker. I haven't thought of that. Every city has one carinderia everyone recommends. Jofferson's is tucked away on a green corridor in the middle of the city, flanked by schools and small businesses. Its owner, a former taxi driver, tells us that his food is honest and based on how he likes to eat. And that's all I can ask for. So what do we have in front of us? This is our typical lunch in Sirio. Okay. Basically, what we have here, one of the, really one of my favorites, senuglaw. This one, we got la uya. This is the version of nilaga. And this is one of the dishes that they're famous of, they started with sisig. So they call it sisig also. Their take on sisig. The flavor is close to dinuguan with a luya, with ginger. Oh wow. Suka. Very fatty. So yeah, this one, when collagen is properly cooked, you draw out lots of collagen. Then, the fat content maybe not as evident because of the collagen content. But enjoyable. A lot of spice. If you were to bring this to Pampanga, obviously, they would be like, that's not sisig. So we're not going to claim it. It's just what they call it here. This one is kilawen. The kilawen take, the way I understand it, this is like, close to doing the real pinakurat. So it's like, cook and then flash. Flash cook. Flash. Do not overcook. And then here, curry. Regular ginataan. Chicken. Chicken, sir. Chicken. Awesome. Thank you. Salamat. This one is kawali. But normally, when you go to other regions of Visayan, we call it pinakupsan. Pinakupsan. So it's like, close to chicharon. Yeah, it's good. Close to chicharon. So rendering and then finishing it before serving. We have pork, pork, beef, chicken. So our vegetable is the chicken, basically. This is vegetable, plant-based, right? This is plant-based. Technically. You want to try this first? But it's still malasugi. So siniglaw, it's malasugi kinilaw. Mascara, and then anything with the skin. This is delicious. Spicy, I thought it was going to be way more acidic than that. It's not super acidic. The fish isn't overly cured. There's not like a crazy amount of vinegar in there. Actually, it is, for me. When you go to other places, it's really like you have the sashimi effect. I'm curious about the sisig. Let's try this. So I don't know if you can tell, but like how gelatinous that's almost like a gravy. It is delicious though. With the rice? Yeah. With the rice. And it also has some acidity to it. Ginger? Yeah, there's some ginger. There's some chilies. Some spice. Black pepper. Malasa? It's almost like a braised adobong putih. Like for a long time, right? Okay, let's try the kilawin. Maybe close to this? Yeah, similar. Close to this? But here, when you go back and taste this one, you can, there's tabon-tabon. No? Yeah. There's tabon-tabon. It's creamier because of the tabon-tabon. This is delicious. I like that. This is so good. It looks so dry. Looks so dry? It looks so dry but when you put it in your mouth, tender, the fat is rendered out. Chicharones, right? Beautiful. I'm so full. Which one's your favorite? Aside from this? Sisig? I would say number one, I'd probably say this. Just texture-wise, it's so well done. And then maybe sisig in this one. I understand. It's very good. The marinao pater is similar to the magandang pastil. Usually, it's an ulam either bakas or tuna or chicken chopped up and served on top of rice. Today, that's evolving and you can find different versions with a myriad of ingredients. Chef Chino and Chef JJ, who you'll get to see more of in our Bukidnon video, went to try one of the best ones in the city. Actually, Chesam started in the end of 2013. It was the first one. But then, it was only four tables because this used to be a boarding house. This house. So, most of the boarders are Muslims and they are very conservative. So, they wanted to eat halal food. That's when we thought why not open a food house for them. they're the only ones we can rely on because there's nothing to eat. And then, eventually, they invited their classmates, their friends. They tried the bifrandang which is the most popular. We only had one ulam before which is bifrandang and now, we have seven. We have spicy tuna, we have chicken curry, we have chicken piaparan, and then, the tuna sisig. And then, we also have the bakas. When we say pater, basically, it is rice comes with toppings or ulam. It's like value meals. We didn't have manpower at first. It was just us and my husband. Before, we only had this. And now, the houses in our neighborhood are open. They also opened their garages. They put tables. So, it's inspiring that at least the customers on what they want. Okay. So, this is two pater. So, in this case, in this plate, the difference is the topping is chicken piaparan. This is like piaparan but fish. It's called bakas. Around it, we have fish flakes. It's a meatball. And this one is chicken ball. And then, we have palapa. We have two varieties. As you can see, this one, it looks like it's this palapa is cooked with coconut milk. maybe it's rendered. So, this is the oil. So, I can see here you have cebojing or sakura with chili and spices. it's spicy. The vegetables are soft and it has a salty side. It's like a condiment. It's appetizing. This is the version of the sisig. So, it has onions. Surprisingly, not spicy. Because when we say Maranao food, it's spicy. But this one, not really. This one is different from other rendang. This one is more on the soy sauce side. Mostly, I tasted the way we tried. Rendang was like rendering out all the coconut components and until it's oily. But this side, I've encountered different types of rendang that is cooked in soy sauce. Maybe it's tenderized and then sautéed again. I don't know. For me, it's like bistek. Correct. Close to bistek. Super good. Not the usual, but super interesting. Super good. We heard of a pioneering ostrich farm not far from CDO and we thought, wow, that's a really random piece of information. So like any good researcher, we dug further and found that that same farm sells their ostrich meat in a long-standing restaurant here. We just had to try it. Way too much food. But we decided to stop by here because it is an institution, apparently. It's been open for 28 odd years. There's a waiter here that was here from day one 28 years ago. The chef. And the particularity of this place, they also own an ostrich farm. Ostriches in the Philippines aren't something you see in your barrio. So we thought it'd be interesting to pass by and try their ostrich meat. So we have asapical version which actually looks really, really good with some crunchy garlic. And we have a la pobre version so basically steak with gravy on it. Let's try that first. That's tasty. I've had ostrich before. I've had ostrich omelettes. I've had ostrich steak. And it is actually very similar to beef tenderloin. It's not gamey at all. It's beefy. It's quite soft which it is here. I don't know if you can have it medium rare but this is like fully cooked and it's still very juicy. I think they sell it per kilo at 1,500 per kilo. So it's a pretty pricey piece of beef but it's very high in protein. So it's a great alternative source but you need an ostrich farm. It's apical. Just as tasty. I mean I'm pretty sure you don't tell anyone about this. They wouldn't know what they're eating. Tastes like beef. This is the seaweed that we saw a while ago in the market with Trincol. I'm guessing just dressed with calamansi and vinegar. Some onions. Mmm. This is really nice. This is supposed to be like our our little rest stop to face this aircon because it's been really hot in Cagayan. But this is a great transition to the next restaurant and it's going to be hectic and so good. Doy is a character and I'm so excited to see him again. He came to visit us in Manila and was just a ball of energy and you could tell that he is in love with what he does. He buys fresh spear or line caught fish from a local barangay just an hour away from his restaurant and he prepares it in the sotokil method. Fresh and a la minute for all his customers. This one this is the lipte. Ahh oh yeah okay. I've seen this before. One fish. This one sabaw. Sabaw. The other half. This is sabaw. Sabaw. This is ilaw. The other one. Ah okay. And then when someone eats here they always order one whole fish? Yes. Ah cool. Okay so that's why you have different and always different fish? Yes. Yaan, lipte. So parang your customers come and then they decide what fish they want? Yes. I'm excited. Okay. Let's cook this one. Yeah. You don't get the fish that's from like Sulu or something? No no. It's not the same quality. Yeah of course. Because in Sulu or in Sambongga the vessels there are very large. Yeah these are smaller lines. Ah. So for you the best for Sutukil should be fresh 12 hours delivered. So that part he's using for the Kinilaw. Okay. For the kinilaw part don't remove the scales. Ah. For the grill part remove the scales. And then for the soup? Soup. The head. Yeah. Instead of putting the fish straight on the grill he puts them in these cages which helps keep the skin intact but also allows the cook to continuously rotate the protein making it easier to achieve a consistent doneness throughout the meat. Next he shows me what it takes to make a beautiful tinola. Ah so you cut the you cut the face parin. Cheeks off. And then you quarter it. Okay. So what's the secret of a good tula? The secret of a good tula is once it boils you remove the scum. Okay. So you clean the broth. Yes. So ginger lemongrass tomatoes spring onions wombok wombok. And then asin. Ah asin. So that's the slime right? Yeah. But you can leave it the man right? It's just clearer. Or may have a different taste. Ah. The taste will disappear. Okay. But it depends on the fish. It depends on the fish. So what's your favorite fish for tutukid? This. Ah. Lifte. The malapunte. Malampunte. Malapunte. It's delicious. But it's rare? Yes. Rare. Because the one they deliver you can't request this is what I want. Whatever their catch is. That's it. Ah. But in the net fishing or line? Spear. Spear? Yeah. All your fish is spear fish? Ah. Cool. Some of them are what we call here pranghe. Okay. The one with hook. Yeah. This is what makes it delicious. Ah. Yeah. That's what adds the the spirulians will add acidity, earthiness to the flavor of the dish. Mmm. That's good. That's tasty. The flavor of kamag together already. The last piece, the crown jewel, la piez de resistance, my favorite, the kinilaw. So ano yung technique ng tabon-tabon? So Doy is scraping it slowly so it takes a while. So it's like really fine shavings. Para yung creaminess nya ba? Yung color nya? So parang yung milky color? Oh yeah. Ah. Okay. Yes. Can I try? So slowly lang? Slowly lang. Parang maging paste lang sya. Ah. Yes. Okay. So ito yung ito yung proper amount. So next. This one. Bahal. Day old, two day old na tuba. Two day old tuba. Mmm. Yeah. It's a mix of this is a two day old fresh tuba. You have a little bit of acidity but it's really more on imagine like an old red wine. That's the flavor you get but not too arid or too acid. So how much do you add, Doy? Okay. You smash. Yan yung kulay ng color. Dapat ganito. So who taught, who taught you how to make kinilaw? Sa ano lang, yung parang binugoy style ba. Parang pang tambay lang ito. Yung dat doon sa talisayan. May nagkikilaw doon sa taping dagat. Pero ito yung style mo. Your own style? So parang you perfected it to how you like to make it? Walang perfect ng pagkinilaw. Depende lang sa mo. Kasi ang iba gumagamit talaga ng yung maasim na na suka. Yung pang mix nila. Set aside. Next one, you slice the ginger thinly. And then julienne. Julienne. Diba you said you had no, hindi ka pumunta sa culinary school? Ah. Wala kang background ng ano? Wala. I just married an actress. That's my skill set. Pareha pa na tayo. Kasi ako, hindi ako nakapasok sa culinary school. Woah! You're putting me to work, ha? Lubus-lubusin na natin boss, kasi nandito ka na. Para actual mo talaga na ikaw. Ah, this is the proper. Each time I make kinilaw, I always get comments from people from Cagayan saying that's not real kinilaw. You have to come to Cagayan to try a real kinilaw. Always. Okay lang yan sir. Next one, this one. So your first step is salt. You mix it with your hands. Para mas masarap. With my hands? Yes. Really? That is the proper way. To toss it, okay. Like this. Para wala na yung salt, saka yung So ito yung first wash. The ingredients. Yan. So now this is the tubab. Tubab vinegar. Fresh. Ah, fresh tubab. Okay. Can I try? Sige. Try. Oh, amazing. Mas, ano sya mas sweet, diba? Yeah. So you don't use vinegar, like parang yung strong vinegar? Ah, you don't. Ah, so it is very different. Tabon-tabon? Salt. Sige, yung mix. De, ako dahil mag-try dahil sya yung mukha bisunod. This is actually blowing my mind in terms of how it's made. You eat kinilaw in a certain way your whole life and then you eat it this way and it's completely different from everything you've learned. And the flavor that you associate with the dish is not wrong but it's completely interpreted in a whole different way with these ingredients in a different place. The next one would be suha. Suha. Tatuan lang. So one muna. Ah, these are juicy. So yun lang muna? Yun lang muna. Try it? Try. So you always try it? Pero dito measured lahat kaya yung ano. Yung gatit-gatit. So yung acidity hindi from the vinegar it's from the suha talaga. Tatuan. Calamansi. So ito acidity ka rin. Dalawa lang, dalawa lang. Pero may sweetness na because of the calamansi in there. Okay na to. Okay na? Mmm. Thank you, Doy. That was so cool to learn how you do it. Yes. Let me try the tinola. So usually every table will have Yes, so tokil. Pero may may iba. I saw you have mga specials ka rin. Okay. Next time na lang. You want some? Or no? I feel like you eat everyday so I don't know if you do you want? This I'm super excited for. Lipti. Wow. That is a meaty piece of fish. And in this you dress with soy sauce lang? Soy sauce, Chili and lemon. Lemon. Okay na? Cowboy. Makati Cowboys. Yan. Saka yung soy sauce lang binigar. Ah, yung suka. Ito suka talaga? Galing pangganito. Mmm. Let's try this. Mmm. Oh, this one's very good. Very meaty, flaky. Wala masyadong fishy flavor with fish. Yung ginawa mong kinilaw. Oh, nanginig pa boso. Fresh na fresh yung isda oh. Sa kitchen mo may parang one staff dedicated sa kinilaw, isa? Kinilaw, isa. Okay. So they all become experts in one one station. Sa pag-grill, isa. Sa pag-gluto, isa. Isa. Saka sa kinilaw, isa. Yum! Soup drinks! Soup drinks, bos. Beer! Pamaya na daw, pagkatapos. May biyahe pa. Mmm. Kumusta yung tinola, bos? Soy, so good. Thank you so much. You're welcome. Appreciate you. Balik-balik ah, bos ah. I don't think you realize how special the food is you make. Yeah. Seriously. Okay, you can be humble, but Baka ikaw lang yan, sir. You're very good. Birthday to you! Yay! Happy birthday! Blow! Cute.