Bad Saint Is the Most Popular Filipino Restaurant in America - Halo Halo

Welcome back to Halo Halo! In this episode, Francesca is in Washington, DC at Bad Saint.
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more - it’s the most indulgent food content around. So get hungry.
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[@papajupri1070]

Man, the two recent episodes bout Filipino food are tear-jerkers. Lovin the host, nailin it.

[@oopopp]

0:27 WTF is that purple thing in the middle????

[@nolimitzgw2832]

@@oopopp radish

[@cornelioatmeal]

I had to stop to take a break to read the comments because it was getting emotional. Such a good episode and series!

[@mysisterisafoodie]

Papa JuPri love the host. But I’m really over “Filipino food is the next big thing” being pushed down our throats.

[@papajupri1070]

@@mysisterisafoodie welps, to each his own. 😊

[@beverlyrussell8480]

He won the James Beard Award last year & now takes reservations on Wednesday at 11:00 am exactly. It usually fills up in 10 minutes. I've been there 3 times in two months last year & will be going next month. Absolutely love the food. The 1st time there he was gracious enough to take pictures with us.

[@angienatoyn]

Love this chef. "I want Filipino food to always be the best version of itself". Beautiful.

[@leoray1234]

What a beautiful sentence

[@dajoler]

I find it pretty damn cool that they took the effort to use the Tagalog names for the dishes -- it's not exactly an easy language to learn or pronounce so the fact that they took that extra step is kinda heartwarming in a way.

[@troillandford7679]

Hell yeah. I imagine it's similar to me when ordering food at a Korean restaurant. Me: yeah, uhm I'll have number 14 please and thank you.

[@janmichaelfc7277]

Kudos to the chef for promoting Maranao and Tausug cuisine in America! Whilst here in the Philippines, it is not yet widely available. 👏👏👏

[@samuelromero3633]

No wonder .the resto name Bad Saint..since it is a non catholic menu origin?

[@cookiekyung4635]

@@samuelromero3633 no, the video definitely told the reason why it's called bad saint. watch it again

[@makotopark7741]

You can get Mindanao dishes in some parts of Manila too! Muslim Heritage Tour in Quiapo includes carinderias or eateries that serve Maranao or other cuisine that are typical from Mindanao.

[@isshinish]

Most Filipinos do not even know Maranao food and Piyaparan was only recently featured by a Filipino KZbin chef. This is his twist but it is as close as you can probably get in US. Filipino food is not only Kapangan or Batangeneo food. There are so many recipes in the Philippines that are unique. Good job to him!

[@ramuelfernando]

who is this filipino youtube chef? thanks

[@TonzLanggoy]

it is because maranao culture is not as open as other culture...

[@cerw1n_]

isshinish Palapa of Iligan City in Mindanao is one of the best food condiments i ever tasted!

[@stfuypos7852]

erwan heussaff. search piaparan na manok.

[@alwaysturnonaircon]

Cebu lechon. And bicol express are known through out. Its because muslims dont showcase their food too much. You dont really see muslim restaurants spread out north to south.

[@angienatoyn]

"My mom was my chef". Eff, those are beautiful words.

[@RalphXavier]

Angie Natoyn amen

[@dollisonshen]

basically every Filipino kid

[@BrokenNoah]

@@dollisonshen Yeah and aside from mom, your grandma as well.

[@rafbinbin]

I love the way that he is serving a marinao indigenous dish which is uncommon, i hope all filipinos would empower our indigenous community in our country and share it abroad as well. Thanks Eater and to chef tom , you made your mama proud!

[@Aceof2Hearts]

The chef really did his research and rediscovered even the cuisine of the deep south regions of the Philippines not just the typical Kapampangan and Ilongo or Old Tagalog. He had the Tausug and other native Mindanao. Well done! This is really passion!! Your mom and Doreen Fernandez must be very proud of you.

[@boughseigh5739]

I saw the burnt coconut which is the main ingredient for the black soup a Tausug beef soup and Chicken pianggang.

[@angienatoyn]

Much respect to the chef for also serving dishes from Mindanao.

[@pinaiprinsesa]

10:31 he paused, but you can feel the bottled up emotions. 😭 Man this Halo-halo Series is hitting me with the feels. (Also shoutout to that cool transition from ‘Authentic Adobo’ episode and opening this episode of adobo being served at the table)

[@tosht2515]

I knew this series would be a hit. Francesca is an *_excellent_* interviewer. It's not by accident that her guests come across knowledgable and sincere. Oh and beautiful dishes and very cool looking resto. 👍

[@ohlookmarki]

THIS is Filipino food. Not just adobo adobo adobo

[@calibomber209]

Marki Mahalimuyak my adobo has coconut milk , chilis, hard boiled eggs, and star anise on top of the usual ingreds.

[@ohlookmarki]

calibomber209 sounds yuuuum. My adobo is the Cebuano pre-Chinese type, puna-uga (dry type). Vinegar, peppercorn, tanglad, sili espada and mashed liver. We used to call the more known saucy type, adobao. Living in California, I'm disappointed that the only foods that other people know of Filipino cuisine are adobo, lumpia and pancit canton. I was disappointed that no one showed them other cuisine we have

[@calibomber209]

Marki Mahalimuyak yes I love dry adobo w pork belly slightly crispy fried in it’s rendered fat. It would b nice to have more pinoy dish popularized but for sure it’s growing. Ppl love sisig and topsilog . It seems as if most of our restaurants only cater to Filipinos and the popularity remains within the pinoy community.

[@yowhatsup1006]

Marki mukhang masarap yung version mo ng adobo. ❤️

[@straubreypussey6565]

this is not filipino food. this is ASEAN fusion

[@JMacsAmateurKitchen]

We are on a huge Filipino food episode kick!!!! Love making it and it’s so underrated!!

[@JMacsAmateurKitchen]

Wow, appreciate that Eater!!

[@furryluna28]

As a Filipina American, I really appreciate this new series as I am learning more about my culture. The host is amazing. Her line of questioning is thoughtful. She's not too over the top like other food hosts and she respects her crew (I'm always wondering if they get to eat and what their thoughts are).

[@tuckerjohns172]

Francesca must have visited right around the time that I went this summer, because I had the radish and the chicken dishes, and they were both incredible. It's so cool to see the love, tradition, and technique that went into making them, and I can't wait to go back to try even more of the Bad Saint team's amazing creations!

[@bessyxyz]

I love that Mindanao is being represented here.

[@chineedesabille2609]

Ginalit mo na ang isa oh

[@munchgo2834]

genie red...., that's the Chef version of your food ...lol

[@renesarabia6442]

WTF McDreamyMD is that you? It's me Selurong from Eastbound88! IronMan is the new admin of the forum now. Filipinos on EB.

[@dauntlesskjcm4780]

genie red its fusion food slightly adjusted to slightly suite the American palate. But the basis is of course Filipino food.

[@MoxieBeast]

love that filipino food is getting so much more attention these days!! still want more relaxed mom and pop places with reasonable pricing popping up in nyc

[@straubreypussey6565]

thats not even Filipino food. that is ASEAN fusion.

[@scorpioninpink]

@@straubreypussey6565 Those are Filipino food.

[@maccon3977]

That is how you elevate filipino food my friend. Thank you for sticking with the basics and elavating it into international recognition

[@MaharlikaAWA]

Crab isn't really the basics of Filipino food...

[@dauntlesskjcm4780]

MaharlikaAWA crab is a seafood and The Philippine archipelago is the center of the center of the world’s maritime biodiversity. and that speaks a lot

[@maccon3977]

@@MaharlikaAWA if you are from manila,mountainous province crab isnt a staple, it doesnt take a genius to understand why dont be manila centric, philippines is an archipelago and the sea is easily accesible.

[@MaharlikaAWA]

@@maccon3977 Maybe crab is a staple food for you rich maarte types but not the common folk unless they live by the sea. It's not a staple or common food.

[@maccon3977]

@@MaharlikaAWA its a common food, not for the urban poor though. Rich maarte eh hndi nmn ako tga manila lol Kayo lng nmn hnd nkkaford nyan bcoz of price difference, we even eat talangka which is a crablet (little crab) Poor families near seas dont eat it because they prefer to sell it. Thats tantamount to being a staple, fish and crabs are just normal its a leisure for highlanders and manilancentric dimwits though

[@vinnievinz]

Love the Spanish-Chinese-Malay history & evolving of Filipino Dishes in America. NOLA-Filipino fusion makes me salivate lol. Plus ADOBO is a wonderful comfort food. 🇵🇭🇺🇸

[@calibomber209]

Illocano is the only Og pinoy foods. Pinapaitan , sagada rice . Dishes of the natives with native ingreds. Not popular but to pinoys it’s the best. My fave Spanish pinoy dish is callos a tripe n tendon stew braised w tomato sauce and chorizo de belbao. I can taste the deliciousness that colonization brought yum!

[@gxchewy]

"I'm sure my mom would be proud of me" .. I'm done.. Well done Eater.. All the love - Filipino Guy ;)

[@rovli816]

I want to hug him. He loves his mom ❤️

[@bobbyalexanderdatingaling]

Interesting that they featured crab fat (aligue). It's a "secret" pinoy recipe used in making high-end tasting pinoy fried rice. I've only tasted it in a few Filipino restaurants in the Philippines. The taste beats a lot of Chinese fried rice I've tasted. Just with that ingredient alone makes a lot of difference. The crab fat comes in a somewhat regular sized container (less than 15 ounce, I think), and it's not that overpriced in the Philippines. Probably just about 200 pesos ($4). I've always wondered if it's actually pure crab fat that's in there. 200 pesos seems cheap.

[@viIIaswerte]

200 is cheap for crab fat. Usually, crab meat is added to increase the amount of product and lessen the price but at the expense of its quality. Still tastes good though!

[@potatopoteto8414]

Bobby Alexander Datingaling if iy will be a secret on what I'm eating I'll die. good thing I'm poor and can't afford expensive resto

[@PaulRamone356]

Yeah its pure crab fat, you can see people sellin it along the roads in San Fernando Pampanga.

[@sabinemoss3795]

The cheap crab fat in jars has breadcrumbs as extenders. The premium ones are pure crab fat

[@diar16]

Be wary of the cholesterol in the crab fat though! Eat with caution

[@100nujabes]

I've heard many times from my parents that pampanga is the culinary capital of the Philippines but I'm honestly so happy that there's more food out there.

[@Jalu3]

The Philippines is linguistically and culinary diverse. Thousands of islands will do that. Each has its own little thing to contribute to the whole of the nation.

[@calibomber209]

Pampanga is the most popular but not my fave. Too many regions with completely different styles. Best thing to do is go island hoping and eat everywhere.

[@Rosie017]

The reason why Pampanga is known for being the culinary capital is because a lot of the well known popular dishes in the Philippines originated from Pampanga. They put a lot of stuff on the map making it popular all over the country. Now globally.

[@sure.bol.999]

Personally i dont like pampanga's style. Its overrated. For me the best food comes from ilocos region.

[@calibomber209]

Sure Bol same here. That’s the most authentic Filipino food. Sagada rice and vigan style longaniza w gambing papaitan! Aye sus!

[@adriang3492]

Well thanks a lot Eater! Now we'll have to line up for 24 hours instead to get a table at this place... jeeez... :P

[@chuckonillo8961]

3:03 St. Anthony Bourdain. RIP Rest easy, chef. ------- And your mom would definitely be proud, Chef Tom. Thank you for representing regional Filipino cuisine and sharing it with everybody.

[@bobbyalexanderdatingaling]

I didn't notice the Adobong Sugpo until now. I never had one in the Philippines. I'm not really a big fan of adobo until Gerry's Grill decided to make Adobo Flakes. Though I have to say, Adobong Sugpo seems very appetizing. Shrimp isn't particularly that expensive in America. Imagine the pancit and sinigang that you can make with them.

[@skilletossky1536]

AMEN for your last words! LETS THINK ABOUT IT! NAKAKAGUTOM SHRTEJSO!

[@0c0y0p]

imma try that adowbowng sugpow soon. by the way, is that steph? your picture? lol

[@bobbyalexanderdatingaling]

@@0c0y0p , yes. I was able to photo shoot her once.

[@0c0y0p]

Lucky you ^_^

[@quantumchase]

Pancit with shrimp is always 😋.

[@hamandburr1307]

At 2:41 you see a framed photo of Chef Anthony Bourdain. I'M SHATTERED 😭

[@mark-angelofamularcano237]

This is great work! Brave endeavors like this is what would definitely push Filipino food popularity in the States, and push Fil food to start to shape it's own here in the States and gain it's own distinction from the Philippines

[@FilipinoEatsMarjU]

Please post more Filipino restaurants and Filipino dishes! I love it!!! 💙💙💙

[@abdullahprincesssittieasia4931]

So happy to see Maranao dishes 😍 Piaparan a Manok! 🙌🏻🙌🏻🙌🏻

[@razonjoanify]

Love this, his elevated people’s perception of Filipino cuisine while maintaining that family wholesomeness.... it’s often seen as just a confused mishmash of other cultural influences and canteen style without its own identity but when you delve deeper and experienced as he has with authenticity, a little familiar but also new to many of the traditional regional preparations and ingredients it’s enabled him to envision its creation in another style... still no mistaking it’s Filipino food. Praise and RIP to his mum for lighting that fire in him and maintaining his cultural connection through food.

[@nicoconejero5590]

"ADOWBOWNG SEGPOW" LOVE IT. I LOVE EVERYTHING ABOUT IT. as an aspiring filipino chef, I just love it.

[@StevenSilva916]

knew someone was gonna comment about that, such a Filipino thing to do haha

[@rhodzrosales2001]

Nico Conejero hahah ikr 😂

[@BertWithoutErnie]

If you don't do that. Its kinda you saw a shootings star then dont make a wish.

[@lyanniebodilla4376]

I’m proud to be a Filipino! 🇵🇭❤️ I’m thankful ‘cause my co- Filipinos are introducing our traditional food with a little twist internationally. And thank you for loving it! My heart is so full when the Filipino guy never forget his roots and continuously making filipino foods, which in return, we here in the Philippines are very proud of him. Godbless him and this show. 🙌 you’ve gain a subscriber!

[@AuntieMonicaFromTheBay]

I love the exposure, respect, and artistry Chef Cunanan gives to the cuisines of different regions of the Philippines. I think most Americans who’ve had some exposure to Filipino food don’t realize how varied the food, techniques and even some ingredients can be. It seems the majority of the Filipino restaurants out here in the San Francisco Bay Area serve the same, typical dishes. It’s sad that the more indigenous dishes don’t get a lot of exposure.

[@EnglishLearnersHere]

Really enjoyed this video! So proud of "Bad Saint!" Congratulations! 💖💖💖

[@Kostly]

**sniff** I feel the love from this chef. His mom is his inspiration. Respect forever.

[@louieltion5954]

I'm from Mindanao and i was to surprise that he applied palapa in his recipe which is really good. He does not focus on Adobo but featuring different foods in every region of the Philippines. Thumbs up for you!

[@bingkolbatugan1518]

Wow i'm a maranao and im soo proud watching this.. I feel like i want to give him my mom's recipe of her different maranao dish.

[@shrimptempuraasmr3742]

I have a Filipino restaurant across the street from where I live. It’s nothing fancy but the reviews are raving. I’m going over today and I’m so excited

[@scottsummers4234]

I love that their featuring not just the popular Filipino dishes but also the regional ones. Good job Bad Saint!

[@Ms2cents]

Self taught. That’s good. Culinary school does teach you techniques and how to use all types of ingredients and hone your creativity.

[@KevFandino]

I LOVE THIS SERIES!!! This touches my heart!!!

[@cindim.martinez9476]

I live in Alexandria, and I keep reading about this restaurant. After watching this video, I’m going!

[@brentfry5540]

The food looks really good and the chef seems very genuine and down to earth.

[@yourtitavee]

Great job capturing this restaurant's story! And gosh, that last part made me tear up. Proud Filipina here.

[@mikhailbaunto4324]

Im a Maranao from Mindanao and im proud of Palapa. And i never thought "Pyaparan a Manok" would actually make it in US and in a restaurant. Kudos to @tom cunanan

[@gabequirino]

This is so beautiful. I'm in love with this series ❤

[@oldengrimsey6785]

Love this y'all! Wish Manila would serve more food like from mindanao, maguindanao and tawi2.

[@oliverwan1520]

Can we just admire the gorgeous plating of the taro and burnt coconut dish? Like nothing I've ever seen.

[@franzb69]

pinoys normally trim the nails of the chicken feet. we chop them off at the knuckle.

[@AnnieNTibbersz]

Almost midnight and youtube made me hungry recommending this video 😂😂😂

[@zelezl7335]

First time lang niya pumunta sa Philippines noong 2017. Akala ko talaga lumaki siya sa Philippines tapos nagtayo ng restaurant sa America. Naghahanap kasi ako ng mga ganitong video featuring Filipino food.. Mas maganda kasi kung lumaki talaga sa Pilipinas :) para mas maka-relate pa.

[@chitototoy176]

Good. More people like this please. The world needs more pinoys like this

[@kapitansino9718]

Glad to know someone is making other dishes in the Philippines known.

[@bangwi]

wow, it is also my first time really hearing people waiting in line for filipino food. Most filipino restaurants are turo turo style and its more tailored to filipino patrons. I see some Filipino restaurants like this opening up recently. Definitely a positive trend. I hope I could eat there, definitely will check it out if I ever go to DC

[@Qvotes]

Aww... This food vlog fills not just the stomach but the heart. She captured it and served it in our plate 😉😍 kudos to your team 👍🏼

[@schmetterliebling]

I love that they are serving those beautiful chicken feet in that manok.

[@ajmamora6332]

With kuku

[@baranortiza1070]

Yes with nails😀

[@lauraflores2397]

Yep. . Should've cleaned it properly.

[@prettylovers8537]

That’s why this restaurant called bad saint’s :)

[@iamlizzza]

I love palapa and Meranao food! Filipino food is not just adobo, lumpia, kare-kare, sinigang or pansit - thanks for featuring regional dishes!

[@johnwilson42]

All Phillipino's are cousins, Auntie and Uncle, it's an island and then we have the Spanish blood, I also found out Guamanians are descendants of the Philippines.

[@cyprusviajante5167]

You may call me Dramatic ... but i never ever experience in my whole entire life crying over a video of a very delicious looking food that EXPRESSES US MINDANAON /min-da-na-won/ ... THANK YOU THANK YOU FOR SHOWING Maranao Food 😢😢

[@Typicalsemsem]

Piyaparan a Manok is a Meranao dish. Proud Meranao here ❤ Thank you for showing this.

[@sophiacadiz8016]

People here in manila dont even know palapa Im glad youre cooking with it!!! Its super yum with grilled food

[@rollyebabacol1281]

I like how they didnt stick with just adobo, sinigang, sisig, lumpia and pancit. 😻😻😻

[@ldrcoupleinlove910]

When you step off the plane in Mactan the first thing you smell is the wood fires from 1000s of households cooking the most beautiful food for most beautiful people.

[@jcdolojo]

That shredded coconut sauteed with some chillies and garlic is a Maranao dish from Mindanao. I tried it and tastes so good. It is like a condiment. if you add it to any type of dish, you will be blown away.

[@simonnnguyen]

Honestly, this is the kind of restaurants we need here in America. Genuine people bringing the flavors of home to people. Honestly, as a Viet person, Im really tired of seeing Pho this and Spring Roll that. We have more flavors and foods like how Filipino food isnt just Adobo and Lechon. Love the host and love the content

[@cheenyhoncada328]

It's my first time to see piaparan na manok from all the videos that I watch here in youtube about filipino foods in US.

[@sonnypurwanto]

Easter's pick of host for new series can be a hit or miss. This one is a hit tho

[@robescalante9435]

I am definitely impressed with what you are doing back there! We Filipinos are awesome! Keep it up!

[@jcsoabas20]

one day I'll visit this place if I'm ever in DC. We don't have many options here in the Bay Area for great Filipino food. I love that non Filipinos, and Pinoys can experience the vast depth of our cuisine far from our homeland.

[@calibomber209]

Slow Hunter have you been to Milpitas and other South Bay spots?

[@jcsoabas20]

@@calibomber209 I haven't. I've only been to Isla by Newark, and various East bay options.

[@calibomber209]

Slow Hunter I was just saying also that the sf Bay Area has thee most choices when it comes to asian food. Personally it’s some of the best if not thee best in the USA. The less over rated and I’ve been to la Isla which is more like a mall deli. It’s ok but I’d give it a C overall. There’s so many. Even kamayan style. I’m just not sure why there’s no documentation on this our beloved Bay Area pinoy food!

[@DnB925Art]

You need to come to the other side of the Bay. SF, Daly City, South San Francisco and San Bruno has a lot of legit spots to eat.

[@minighi200]

Not that many options??? There’s hella in the Bay Area, Daly City, south San Francisco, San Francisco, Milpitas, Oakland, San Jose, are you like a hermit or what?

[@jexexmundo1047]

wahhh seeing filipino food prepared with this much love and care makes my heart feel so full T__T

[@lanceortega24]

Im shocked with that chicken feet it has nails its supposed to be trimmed

[@lauraflores2397]

IKR

[@prettylovers8537]

Kaya nga bad saint eh :)

[@Veryverybry]

They would have called it good saint if they serve trimmed chicken feet. 😎

[@eduardochavacano]

tHat is what you get when you google stuff, created a FAKE CULTURE.

[@rahkista]

Lance Ortega it adds that fiery kick my friend Hahahaha

[@djroguefireify]

One weakness of Filipino food is presentation and adapting to Western palates- I am so glad that new generations chefs are finding a way to introduce these regionally diverse dishes to the world without making them too different that the cuisine turns into Panda Express. The dishes in featured in particular may not look traditional, but really what matters imo are the flavors and how memorable they are to the diner. Kudos to them!

[@graceansin3754]

It's great that he is introducing food from Mindanao even if he is not Maranao or not from Mindanao. Keep up the good work.

[@dreakaliarodriguez481]

Next to my Grandma’s Filipino cooking, this episode is making my mouth salivate

[@tristantalksyap]

I am happy the Chef visited Bacolod, it’s totally a different take on Filipino Cuisine. Often unheard of but definitely a must try.

[@WoWCity]

One of the best dishes I tasted was in the island of Nauway near Guimaras island. Delicious baby sting ray cooked in spices with creamy coconut milk. Yummy and tender when cooked right. Makes me want to try this restaurant that will surely open my palette to new Filipino dishes of the islands 😊

[@paulradley7004]

This series is giving me all the feels.

[@nelson6488]

thank you Eater for featuring our food culture. Hats off to the Chef owner

[@Groon25]

Wow!This one is a tear jerker success story. Food seems absolutely delicious!

[@maximilianc9897]

That labanos dish just looks so beautiful! I bet it tastes even better.

[@nbd22]

every household has their own way of making "filipino food". even adobo can be cooked in different ways. but a vegetarian filipino food with lots of flavor that is new to me

[@action298]

Nailed it right from the start. Allready knew this will be an amazing video.

[@giacomobrunello1453]

how come you guys didnt go to Daly City?

[@jancarloracho9755]

kudos to the chef for showcasing a mindanao dish. palapa is really an underrated dish.

[@petepete9831]

Makes me proud to be half and the picture of Anthony is super G

[@nealhogg3660]

It made me so hungry even though it's 4:30am here in New Zealand. I am going to the Philippines in May. I go to America every year for work, but when I go to Washington, DC Bad Saint is a must. Also PARK'S Finest Filipino Barbeque in Los Angeles.Cheers for the Video.

[@JazzWinx]

Dinuguan Lapaz Batchoy Bicol Express Laswa Pinakbet Baked Talaba (would probably be expensive af over there 😆) Grilled Bangus Barbequed Isaw and Iwi Inasal na Manok Adobong Bisaya na Manok (no use of soysauce) Ahhh, Filipino food. 🤤

[@ItsMEandThatsIT]

I love the quick shot of Anthony Bordains picture on the shelf lol

[@ChaunceyDos]

The Chef is a really good dude. Reminds me I need to treasure my mom more.

[@cyrusnada2847]

Wow! Love how he innovates and turns Filipino dish into an art yet tastes delicious 😋

[@lrm...8340]

This lady is so attractive i mean there is a positive appeal that makes her special.....

[@jahd5790]

That's crazy, lining up three hours before opening. They have an amazing chef. A rare treasure in cooking.

[@chichibangbang3667]

We need a Bad Saint (or) any Filipino restaurant in Michigan. Until then, going to make a road trip once the covid curfew passes

[@Butterflyfilmstudio]

you guys are killing it with these eps!!! Keep it up!

[@jrexx2841]

0:21 This first settlement she was talking was older than the colonization of UK. Just Sharin'

[@franzb69]

the host should do like a video of her coming home to the philippines and doing a couple videos out here and with like a view vlog type videos just for kicks too.

[@alibata4650]

Piaparan a manok and palapa! Proud Maranao here! ☝🏻😉

[@calibomber209]

Please come to Bay Area sf, Daly City, Milpitas, Fremont , Hayward, South Bay etc. the last eater that come out here did not serve justice. Milpitas alone has so many great spots that only the locals know. Kalesa, toppings, cherry blossom just to name a few. We also have savory chicken (pinoy fried chkn) better than jollibee! We have Malay restaurants also.

[@panerai123]

calibomber209 The restaurants you mentioned- they’re typical Filipino food and really has nothing new to offer... Id rather have them feature interesting, innovative, creative, and ELEVATED Filipino food.

[@calibomber209]

panerai123 typical? These are regional cooking styles of the Philippines. Bicolano, illocano, pampanga , street foods, pinoy fried chicken (not jolliebee) , this includes desserts and savory dishes. We pinoys know of them , the hipsters and foodies don’t ! We even have kamayan restaurants. The eater channel never showcased the great Filipino restaurants of the bay, they only did the mediocre ones. If you haven’t been to these places listed why down talk them? Do we really have to disguise our food to make it palatable to Americans? Elevated? The chefs of the restaurants I listed studied in the Philippines. Why is authentic food not elevated? Have you had pinapaitan with organic grass fed cow digestive juice instead of bile in a plastic container ? How bout ahi kiliwin? Even the gambing here in ca are so delicious. My cuz is a chef in sf . He did pop ups called impluensa. Then opened it as a hole in wall. It was a great idea but mostly hipsters went and the people who thought it was gonna be classic dishes never went back. Deconstructed sinigang is cool as a trend but hipsters move on to the next thing overnight and pinoys who expected classics made fancy didn’t appreciate it. So impluensa is no more. I listed the restaurants above because they are all made of California grown ingreds that reflect where I’m from and has the backbone that ties it all together that makes it pinoy. Note I did not listed places like Goldilocks, Max’s, Jerry’s , island gourmet, la Isla, etc . The deconstruct kare kare at cherry blossom is oven roasted ox tail then flash fried with side of traditional veggies and dipping sauce made of crushed peanuts, garlic, anchuete, roasted rice powder and side of brown bagoong fried with bits of crispy pork belly , jalapeño garlic onion. Then topped with fried garlic. It’s better than anyone’s Lola, nanay or Tito boys recipe.

[@panerai123]

calibomber209 Yes, they’re still “TYPICAL” Filipino food, even if its regional and whether you like it or not. I am not talking down on these restaurants, they serve good food- they’re just typical Filipino restaurants. I do not know where you dug that idea from that I am talking down on them? These restaurants may offer a few items that are new, but majority of their menus are typical. Your “cuzs” deconstructed sinigang has been done before - a long time ago, back in the Philippines BY A FOREIGN CHEF! Its not his original idea thats why it flopped. “Deconstructing” anything does not make it creative. Kare- kare originally is supposed to be deconstructed, its nothing new. And yes, even with the list of ingredients youve mentioned- IT IS STILL A TYPICAL Kare-kare. Youre also a typical Filipino who cant accept other peoples opinions, TOO PROUD and always defensive. Elevate yourself, don’t settle. There is nothing wrong with the original and the familiar, but do not settle. Stop the “pwede na” mentality. I know Filipinos are very talented in many aspects and I expect more from my fellow Filipinos. A chef’s challenge is to elevate the food that is already good to a different level. BTW, its kilawin not kiliwin and its supposed to be impluwensya not impluensa. “Impluensa” means fever! SMH Kambing not gambing. Filipinos and Filipino-Americans especially, if youre gonna represent, do your research and get it right! So you dont look like pretentious fools in front of your own people and others.

[@lehteadnorof]

don't forget Vallejo

[@oooooo4835]

Yey another episode. 🤗 I just finished watching 👍 I love the story and the people and also the host and the crew. ❤️ I have never tried eating alige before. After watching this and reading the comments below, i can't stop thinking about it and what i'm missing out on. 😂