Filipino Breakfast is BETTER than American Breakfast | Pro Chef Reacts

[@ChefBrianTsao]

GRAB SOME MERCH! downrightmerchinc.com/collections/chef-brian-tsao

[@etaw4506]

tocino and longganisa for breakfast

[@DaddyDonskie]

you guys should watch Andrew Fraser's Pig Head Wars: Why Are Filipinos Battling Over Sisig? video

[@ChefBrianTsao]

will check it out

[@hovengutierrez2914]

The pig brain should be boiled to be creamy and cook., what i do is boiling it with the maskara or belly .,the brain is put in a sealed Plastic ,. I like this french guy ., the is a lot way better than mayo taste and how creamy ., the dish. Calamansi is the crucial ingredient for sisig ., this is the 1st time ive seen a ripe calamansi., in phil calamansi are used unriped(green) .now im curious what does ripe calamansi taste like..

[@junxlopez5916]

FYI. That's not a traditional Kapangpangan sisig. It's more of an Ilokano's dinakdakan served in a hotplate. If you put mayo or pig brain in your ingredients then its an Ilokano's dinakdakan, definitely not a sisig much more not a traditional Kapangpangan sisig. Also, adding egg is a big no no for traditional Kapangpangan sisig. It is forbidden by a local law in Pampangga. You can check the recipe and ingredients of Kapangpangan's sisig vs Ilokano's dinakdakan so that you can the similarity and difference of both dish.

[@tenphes3]

Frenchys face and wonderment during that second video is giving me life. That stuff looks and sounds so good. Thanks for dipping in to a different kind of cuisine.

[@daisygracebaroma]

Norr is a Filipino product

[@Timmycoo]

@@daisygracebaroma It was founded in Germany.

[@dropthehammer1360]

@@daisygracebaroma it’s Knorr. And no, it’s not a Filipino product. Just because it’s used a lot here doesn’t make it a local product.

[@SurlyDeath]

💯 agreed 👍

[@Seki1987]

Dude had an orgasm face the whole time 🤣

[@andimanila]

Filipina here. Thanks so much for highlighting Tosilog (the breakfast- an amalgam of Tocino (the pork), Sinangag (the rice), and Itlog (the egg) and Sisig. Although if I'm being honest, if you someday visit the Ph, there is a TON of dishes that will literally make Frenchy want to cry. Dang, I have never cooked Sisig, but I never knew it was so involved. I MISS it so much (currently living out of Ph). The Tocino Josh made looked great as did the Longganisa, but honestly, our wet markets are lousy with them that it doesn't make sense to make it from scratch. Plus, with the Longga, there are like 6-8 varieties, every popular province or region having its own, with its own regional twist. I don't know if your Filipino-American restaurants can come close, I find that even restaurants that have a Filipino chef but is abroad has a hard time coming close to authentic. Do review more Pinoy food. But skip Adobo. Yes yes, the Pinoy national dish, yada yada. But there are A LOT better things. Sinigang (a sour pork soup), Nilaga (super comforting boiled soup, with lots of ginger), Kaldereta (a spicy stew traditionally made with goat meat) and lots more. Try Filipino desserts too! Everyone talks about Halo-halo, but there is an entire GALAXY of Pinoy sweets. Keep up the great work. Love your channel. 👍👍👍

[@Leganite]

I hope they find a good video of Sinigang na Baboy sa Sampaloc. The one with thicker soup thanks to the Gabi (Tapioca roots bulbs). You know, the more laborious version because it skips the Sinigang seasoning. Sunday lunch is considered luxurious if my mom prepares that.

[@agprd41]

Slept though the comment.

[@99toyotacorolla]

Kaldereta fucking slaps, my guy. One of my favorite dishes along with Pork Sinigang (provided my mum's cooked it lol) And if we talk Filipino sweets, Turon reigns on top and nothing else comes close

[@dixonyamada6969]

every time i try adobo ive been kind of disappointed. maybe ive just had bad adobo, but it feels too much of one flavor. its soy saucy, salty, and a bit garlicky. it's like screaming for some sweetness to balance it out imo, but then you'd basically just be eating taiwanese pork belly (which i do like). am i crazy

[@agprd41]

@@dixonyamada6969 yes youve been eating rather bad adobo. There should be some vinegar, bayleaf and crushed peppercorn flavor in the mix. And that’s besides whatever flavor the chicken or pork impart on the sauce. Many recipes call for sugar for the caramelization. But adobo’s star really is supposed to be the vinegar.

[@johnspartan5515]

I'm white as can be. However, I'm a former chef, lived in Dubai for 8 years, had a Phillippina nanny (learned many dishes from her), and have been to the Philippines many times. Sisig is one of my favorite things to eat! The 2nd is the lechon (spit roasted whole pig) in Cebu.

[@gsastudio-archl]

You know what's good 👍

[@johnlim7720]

Exactly. I've been to Madrid and the famous cochinillo doesn't even come close

[@j.o.7424]

you should try the secret menu. Lechon Sisig! hard to find but very worth it!

[@caryjasperrumbaoa1321]

Then someone serves you up a lechon sisig the day after the feast, if there's anything left, lol

[@gregmasters8558]

Try bicolano dishes they have the best food in the Philippines. Spicy coconut stews with lemon grass and ginger, shrimp paste with what ever meat you like.

[@marijames4016]

Don’t forget that Anthony Bourdain loved sisig too. He went to the Philippines several times to film there about our food & some customs

[@ryanjuguilon213]

Sisih is breakfast? Nobody i know of have sisig for breakfast. Silogs are what we eat for breakfast. Or tuyo, champorado, sopas or pancit

[@danilobuhat-z5o]

Actualy sisig is pulutan for drinking beer

[@jainac11]

@@ryanjuguilon213sisig silog is a thing

[@lepunksmoothie]

@@danilobuhat-z5o Yes, the best pairing: Sizzling sisig and ice-cold San Miguel beer!!! There's a place across DLSU along Taft Ave where my classmates, prof, and I used to go to after class. They serve one of the best sizzling sisigs I've ever had in the PH. Still miss it to this day, more than two decades later!

[@Colourless4]

Watching Frenchie being happy and excited about a new dish is a delight! I am craving garlic rice now tho 😂

[@Migxy008]

Seeing Frenchie so excited about Filipino dish is making me excited too idk why😊

[@ternel]

Filipino restaurants are harder to find but if you find a good one they are amazing. Truly unique fusion of Europe techniques like charring the meat and Asian with the flavor profiles.

[@staysafe_eatcake6587]

I'm absolutly loving how Filipinos are having a spotlight lately in social media! I'm not pinoy myself, but I grew up around a lot of filipinos so it's wonderful to see :)

[@shaoronmd]

Calamansi is awesome. we put them in practically everything. we even put it on the chili sauce dip for dimsum dimsum and it's 100% better! we even call it "Chilimansi" (chili sauce, usually garlic chili oil, + calamansi + soy sauce)

[@funkychicken2119]

What is strange is I’ve never seen this fruit in any grocery store. I live in the Bay Area and we have access to so many Asian markets and ingredients, but I don’t think I’ve ever seen this fruit anywhere. Calimansi and Rose apples are my favorite every time I visit Asia but I don’t know why I’ve never seen these fruits here. I’m guessing something to do with pest or environmental invasive issues? 🤷🏻‍♂️ such a shame.

[@Hearthburn1]

Frenchy looked like he was near tears of joy for that second dish.

[@thoughtfulfreespace]

Truly the happiest I've seen Frenchie, it's great. I've had a few filipino dishes but I haven't heard of sisig yet, it looks delicious. Definitely need to see more filipino food.

[@ChefBrianTsao]

Agreed! More to come!

[@starparodier91]

My best friend growing up was Filipina. Her mom made us the best breakfasts!

[@catherinejones5807]

I love seeing Chef Paul excited about a dish! ❤ I really enjoy the double video format. Glad you reviewed one of Joshua Weissman’s videos. I’m not familiar with the Chef in the second video, but his food was exciting too. Great job on another video!❤

[@shepherdsgamingrun]

If there is a "salad" component that is added to Filipino breakfast and some Filipino barbecues, it would be atchara. At the minimum, it's green papaya and carrots pickled in a white vinegar base.

[@evilkamatis542]

Atchara is really good after a very heavy meal like adobo or grilled pork belly as it is always effective at cleansing the oily after taste.

[@Atourq]

Not as palette cleansing but there’s also ensalada. Kinda like a pico de gallo but with salted egg mixed in.

[@amberyoung4425]

Frenchie looks like he's in heaven on that second one 😂 Love learning from these videos! Now I know what I'm doing wrong with hashbrowns lol

[@marksy3944]

Im lazy so I buy pre-made, ready to fry, from the supermarket. I usually get the Carnation brand. I love it.

[@chilibreath]

He was raptured by the sisig.

[@Merlewhitefire]

Frenchy's third eye opened to a whole new plane of reality in this one and I love it.

[@ChefBrianTsao]

😂 perfectly said

[@CeliaHakusho]

Brian, I think you need to do more double features of happy videos. I have never seen Frenchie so happy and excited. It's so wholesome. Look at how happy he looked!

[@ternel]

That or maybe they take a trip to the Philippines and Frenchy can go on a food tour of paradise.

[@ChefBrianTsao]

Once in a while… it’s still fun to torture him lol

[@marcalonzo8401]

Sinangag tocino and longganisa with egg perfect Filipino breakfast,, big love from 🇵🇭

[@hangarud]

egg and dried fish is the most common and coffee

[@sailorjupiter814]

Frenchy's face during the second video every time he added butter. Is like a child going to Disneyland for the first time and meeting Mickey mouse.😢😂 P.s. you guys should do food reviews/ reaction to your dinners. Because everything always looks amazing.

[@Yabaakushhhh]

I'm a Pilipino living Philippines for now. I'm also Kapampangan. Sisig is my childhood favorite dish. Many ways of doing this now. But Pampanga sisig is the somehow authentic historically since its the version it became famous. In Pampanga and neighbour provinces sisig is common. You partner it to San Miguel beer. Ahmmm.. also just pray after since this will make your cholesterol high that neckbreak hahahha

[@crookedme]

Soy sauce+ vinegar + calamansi+ siling labuyo= the best dipping sauce for grilled fish like triggerfish, parrot fish and indian mackerel paired with a fragrant hot jasmine rice🤭🤤

[@jaf1x67]

My wife is Filipino, the first time we visited her family for a month I was amazed by the food there. the flavours were unreal, I think one of my favorites was the the Lechon. i'm pretty sure I gained a few extra pounds that month LOL

[@thenameless422]

Every foodie will love sisig once they get a taste of it. That's just how it goes but I wasn't expecting Frenchie, of all people, to be the one bewitched by it and watching him salivate over it was hilarious. I just hope the restaurant you guys ate on was able to satisfy your tastebuds and give you the home-y feeling of comfort Filipino food.

[@charlesr.8159]

Garlic is also a plus in French food, which is why Frenchie likes Filipino food. Also, Josh didn’t put pink curing salt in the Longanisa (PH sausage). It gives smoky flavor, but the ingredient itself is controversial, which is probably the reason why it wasn’t included.

[@vinnie666]

The look of hatred in Frenchy's eyes when Brian said "Jamie Oliver" followed by the pure, wonderous joy during the second video.... It's like the full spectrum of frenchy!

[@ChefBrianTsao]

😂

[@derekaldrich330]

I've been watching this channel for a while, but ever since Frenchie first came on, it's become *chef's kiss* The dynamics and different perspectives between Brian and Paul are truly additive and enjoyable in a way few seem to be able to do.

[@ChefBrianTsao]

🙏thanks for tuning in!

[@Exaris79]

Filipino pancakes sometimes has bits of cheese inside it. So a cheese slice is folded and cut up into small pieces, either you mix it in the batter or add after it was on the pan before flipping to cook the other side. After it's cooked, you'll have burnt cheese and melted cheese in the pancake.

[@cyrojay1412]

Thanks Chef Brian for featuring us Filipinos

[@ChefBrianTsao]

🤘😁 glad too! In finding out more about that part of my culture too!

[@MackieSantos]

​@@ChefBrianTsao you are filipino like the rest of us

[@MasterBepis]

These guys show you difference between lovers of food and "foodies". Their love runs beyond cultural boundaries.

[@ChefBrianTsao]

🤘😁❤️

[@xyreniaofcthrayn1195]

This is probably the most "kid at a candy store, just been told to get as much as they need" energy from frenchy since the butter chicken episode.

[@blackblaze4830]

Frenchy's face on sisig breaking it down and thinking he should make it at how and add the pig brain cream and his own touch is amazing

[@ChefBrianTsao]

I was so happy to see how much he enjoyed it!

[@tougewaffle]

Being a single father who lives in the Philippines from Texas, learning how to cook Filipino dishes for my daughter was incredibly difficult.

[@DecoyBacon]

No one has ever loved a woman the way Frenchie loved that sisig!

[@ChefBrianTsao]

LOL 😂

[@lansweis]

im glad u guys enjoyed our cuisine ! i'd suggest watching more smaller filipino creators like abi marquez next time u wanna review filipino food, to give some recognition to our amazing cooks :) much love from the ph !

[@buchikesooo]

Correction for that sisig. Pampanga's (A province/state in Philippines) Sisig uses Grilled Chicken Liver crushed in vinegar for Creamy Aspect of the dish while pig's brain is used for a dish called "Dinakdakan" which is originated in ilocos region.

[@eatsmylifeYT]

Angeles City sisig never uses egg, mayonnaise, and chicharon.

[@ChefBrianTsao]

Oh! Is the liver marinated in any way before grilling? What type of vinegar is it crushed with?

[@eatsmylifeYT]

@@ChefBrianTsao According to the cook at Aling Lucing's restaurant, they don't use marinade at all. They just use chopped-up.pork face and belly, and chopped onions. There's also no chicken liver. Angeles City-style sisig isn't supposed to be creamy. Calamansi is added right before eating, if the diner wants the acidity. Each order is served with one long, red chili pepper.

[@ChefBrianTsao]

Nice! Thanks for the info!! 🤘

[@eatsmylifeYT]

@@ChefBrianTsao If you want a very credible take, look for Anthony Bourdain's video on Aling Lucing. I'm just basing my comments on my experience going to Aling Lucing's restaurant and talking to Aling Lucing's granddaughter, and one of their cooks. That being said, Aling Lucing didn't actually invent sisig. She just made it really popular and she was declared "Sisig Queen" before she got murdered.

[@craigforde9340]

The most amazing part of my Filipino breakfast is when my beautiful Filipina wife is sitting beside me while we eat❤

[@thomaswilson5966]

Craig projecting, is not gonna get you out of Tampo!! 😂

[@craigforde9340]

@thomaswilson5966 lol..this week was "buy one take one" Tampo for Craig. rough week 😂😂

[@velky_reeds]

14:18 Just like any other tropical fruits, they struggle to grow in cold countries like America, this is why calamansi is more common in southeast asia or other tropical countries

[@lewildale28]

In the very cold parts of the US, Calamansi won't thrive but States like California and Florida are very conducive for growing Calamansi.

[@JakkiPi]

Longonisa, eggs (2 -3 over easy) and rice all day! Tocino as a bonus!

[@matshjalmarsson3008]

Here in Sweden, the Pancakes are what you'd probably call Crepes and are never eaten for Breakfast, it's for Lunch, Dinner, or as a Desert. It's only Flour, eggs, and milk + salt (there are variations but never Baking Powder). And the same recipe is used for making thicker variants in the oven, one of which is with cubes of Pork mixed in. I never really knew what Hash Browns were, but I guess it's what we'd call Rårakor, or Rösti. We have a variant of that too which is a popular Lunch dish, which is Pancake mix with grated potatos fried up like Pancakes, served with Bacon. All variations are usually served with Lingonberry Jam. (Most Americans don't know of Lingonberries and compare them to Cranberries).

[@GhoSTiNYC]

Thank you for highlighting filipino food. Mabuhay!

[@gustavemilpilgaard2398]

It is so good to see Fenchy happy ^^ !

[@msqunhua]

There's no way that I could have possibly enjoyed that video AS MUCH as Frenchie did! And y'all topped it off with halo halo! 😋

[@intodunknown4647]

That reaction with a crunch sound. Damnnnn you so genuine.

[@The_Surviving_Lakan]

Seeing frenchie freak out on one of my fav dishes ever was a joy i didn't know i neeeded

[@WonderLady]

❤❤❤❤❤❤❤

[@ChefBrianTsao]

Such an uplifting video

[@CASH-1846]

I really think you guys need to start filming the after video meals even if it’s just short clips! We want to see the reactions to the food!!

[@Vamparina413]

I LOVE SISIG! Thats like my go to everytime I go to a filipino restaurant ❤

[@andrei9370]

Your comment about your grandfather being Filipino is true. My wife had a high school friend whose parents were born and raised there along with her and her sister and they consider themselves Filipino and they’re pure Chinese.

[@jonathanhughes1318]

I think Frenchie was having a religious experience while watching the second video… Hahahaha. I legitimately thought he was gonna burst into tears at points.

[@dkbegue]

you better take frenchie for dinner after these two yummy videos

[@janzizka9963]

I've never seen Frenchy's eyes so big and focused 😁

[@ChefBrianTsao]

😂

[@williamsatnan4380]

Frenchie's wide eyed fascination with the 2nd video was awesome. Now I'm hungry.

[@ChefBrianTsao]

I don’t blame you lol

[@carlbancoro3042]

Sisig and Red Horse, a chef’s kiss pairing if I ever saw one.

[@ChefBrianTsao]

Agreed!

[@hayden823]

As Filipino, we have the 'silog' for breakfast. You can choose beef instead of pork or chicken for longganisa or tocino. My mum always make this, just uses beef and chicken. You can also substitute pork for chicken for sisig and we serve them hot and spicy.

[@adrianjacintocortez4036]

Sisig is the GOAT Filiino dish. Anthony Bourdain loved it. Simple, Texture-filled, Fatty. Loved Frenchie's enthusiasm towards it!

[@RiceeHD]

definitely do think Filipino food is MASSIVELY underrated compared to its neighbors, it has such a great palate for the Western taste. If you like vinegar, soy sauce, garlic, and meats of all kinds, this cuisine is 1000% up your alley and you should not hesitate to try it.

[@ChefBrianTsao]

Agreed!

[@GentleGiantJoe]

Honestly i feel like both breakfasts are amazing in terms of textures, flavor and overall fullness of each meal. American leans more towards what was considered a heavier version of British style cooking and improved on it more with variety and bigger portions of protein. Where as the Filipino breakfast feels more like a combination of two or three cultures coming together to feed you for breakfast, with a nice big stomach warming meal. Both fantastic and honestly if asked to choose one or the other, I'd say I wanna eat both.

[@ChefBrianTsao]

That's the right answer! BOTH! lol

[@orandor6249]

Seeing Frenchie hypnotized by the second video is the best reaction I have ever seen to a cooking video. This made my day!

[@johnlim7720]

I'm from Cebu and you guys should try the LECHON ( roasted pig ). I've been to Madrid and tried the famous cochinillo and I can tell you it doesn't even come close

[@deng1109]

Cebuano style lechon is 100% THE BEST!!!

[@stevennelsonsegura5583]

Filipino here. I just tasted Pampanga sisig last year. Before then I was like "it's sisig. What difference does this one have?" Boy was I so wrong. It was leaps and bounds above any sisig I have tasted

[@dagon7259]

Ive never seen frenchie so happy and giddity about a dish. Brian you struck gold with that sisig video

[@ChefBrianTsao]

i think he was happier than when he first reacted to Guga! lol

[@dagon7259]

@ChefBrianTsao of course it's guga. Guga can make anyone happy

[@ChefBrianTsao]

Guga is the embodiment of Happy lol

[@trizbara5683]

If you filipino. Leave a like here.

[@trrr8317]

China no. 1 🇨🇳

[@DianaProudmoore]

I guess I'm not filipina anymore~

[@thomaswilson5966]

@@trrr8317👎

[@dadalorian99]

That was awesome. Love seeing Frenchie amazed by a dish.

[@ChefBrianTsao]

Us too!

[@HighFlyWOW]

I’m no longer in the food industry, but worked in restaurants from 17-26 and the second I saw baking bacon, I have not looked back doing that at home too

[@ChefBrianTsao]

The BEST way!

[@scotttan881]

Calamansi is quite widely used in south east asia I mean i had drinks made with calamansi in sg/my

[@davidiii9870]

As a filipino, you need to dip your longanisa and tocino in vinegar with pinch or salt and pepper and raw garlic and/or with sliced chili. For the sisig,in our area there is no garlic, you can add some grilled chopped chicken liver instead of pig brain or mayonaise.

[@ChefBrianTsao]

Is the chopped liver marinated at all before cooking?

[@erahtilps]

@@ChefBrianTsao salt and pepper then grill. You can mash it also and mix it with mayo.

[@davidiii9870]

@@ChefBrianTsao you can marinate it with soy sauce before grilling chef. You can chop and dice it with the same size of your porks or mash it. But I personally just chop it so that you can have silky and creamy texture in contrast with the crispy, chewy texture of the pork.

[@ChefBrianTsao]

Nice! Will def try that!

[@nenasmith794]

Did you see Frenchy's face when Brian said Jaimie Oliver? Just priceless.

[@ChefBrianTsao]

Hehehe

[@rainaletjustine]

Love how much you appreciated Joshua Weissman’s breakfast video. He’s amazing and has such huge respect for Filipinos and Filipino food.

[@macemanintw]

This brings be back. Used to go to Manila for work a few times a year. Gotta love the breakfast! Not a big fan of the Red Horse though, that's what hangovers were made of! Awesome video

[@ChefBrianTsao]

So that's why my head hurt so much the next day?

[@chae9378]

Kapampangan here. Thank you Frenchie for liking the Sisig Dish so much and thank you Brian for this nice. episode for Filipinos. We take pride in our dishes. ❤Mostly kapampangan's don't put egg on the sisig or mayo but we accept innovations 😊

[@holein1]

"Mostly kapampangan's don't put egg on the sisig or mayo but we accept innovations 😊" Agreed. Kapampangan here as well.

[@darwinism8181]

See, the peak American breakfast isn't what Weissman made - it's Southern style breakfast, preferably cooked by someone's grandma.

[@ricktwisty5636]

Yeah it's missing some grits!

[@herpderp4078]

bro native Americans basically ate mush (oatmeal/corn) and fruit/ nuts for breakfast, pretty much what old people eat now

[@darwinism8181]

@@herpderp4078 'Mush for breakfast' describes the most common morning meal for most people the world over throughout history; I can't think of a culture that had access to staple grains that never made a porridge.

[@ChefBrianTsao]

Yum! Grits!!!

[@BatAskal]

Popular Filipino food are the ones prepared in parties or restaurants - fat, greasy, sweet, salty and sour. The food cooked at home are actually more healthy because most traditional meals at lunch and dinner are soups or sabaw that doesn't require sauteing in oil and we put lots of vegetables.

[@vmn118]

Why'd you guys go all the way down to Kalye when Chef Anton Dayrit's Tradisyon is like 6 blocks from Le Rivage? Frenchie could've had the sisig he fell in love with.

[@pauldenamiel]

What?!!!!!

[@vmn118]

@@pauldenamiel you need to make Brian pay for this oversight. Next time you’re filming you should order the sisig from Tradisyon and not share.

[@freydomgod7112]

So this is the comment who called them out 😂

[@vmn118]

@@freydomgod7112 It's me. I am the karma lol

[@daphbacus9256]

First time commenting,watching while cooking (not sisg though) love the delight on Frenchie's face while the sisig video was on. Hope you guys can drop by here in one of our 7, 614 islands of the Philippines, each region has something to offer- especially food. Great seeing the enjoyment and we have pig's brain as street food here too. Love from Cebu, Philippines

[@texasgina]

I love a lot of Filipino food. I make amazing lumpia and Pancit

[@ChefBrianTsao]

🤤 let Frenchy and I know the next you make it and we’ll head right over!

[@flora5090]

I really love this channel, it's beautful to see you two just be super excited about excellent food💪

[@ChefBrianTsao]

Thanks so much!!

[@Brycecmm]

Canadian here, 3 sunnyside eggs Thick sliced ham 2 bacon 2 sausage Home fries and onions Sourdough bread Orange juice Tomato slices and watermelon I’ll throw in baked beans every once in a while but not big on sweets. So I skip on pancakes or anything with sugar sadly. Weird I agree. Once a week I treat myself to this, rest of the week I don’t eat breakfast even though this is a brunch meal lol

[@ChefBrianTsao]

That sounds epic!

[@worldfamouslanglois4805]

I went to school in France in the 80's .. like 10-12 years old or so . Breakfast was a bowl of hot chocolate with super amazing still hot French bread from the boulangerie -- so good so soft with the crust .. never found the same. So we just dip the bread into a bowl of hot chocolate and that was breakfast at our school. and it was .. amazing. I miss that .. Give it a try you guys .. ask Frenchie if he knows about this breakfast .. it was in the alps Villard de Lans

[@SinEmerald]

I just ate before watching this video and I'm hungry again...

[@ChefBrianTsao]

lol

[@mrjamessings]

Seeing Frenchie so inspired and excited about sisig has never made me more proud to be a Filipino

[@ChefBrianTsao]

We had it recently at Chef Anton’s restaurant which was close by Le Rivage, it was AMAZING!!!

[@alexyee8947]

More Filipino food please 🙏

[@ChefBrianTsao]

Def!

[@keithbrown9198]

Somebody get Frenchy a towel, LOL. I spent three years in Pampanga, and I'm embarrassed to say, never had sisig, but I've been making Filipino breakast (sinangag?) for decades.But I know where I caaaan get sisig....up in Forth Worth, TX believe it or not, where my step daughter (Filipina) lives so I'm going to when I get a chance. I also love love love dinuguan which is a pork blood stew, highly recommended. This chef knows his stuff...

[@6Mar99]

Let's be real here. Filipino breakfast is last night's dinner with a sunny side up. No left overs or else your mom will hit you with a slipper

[@fabioeliasreisritter8827]

Those B rolls are so nice to watch. Also nice to see Frenchie so happy

[@markmaterum]

12:35 Frenchie sees the face of God

[@CarlGorn]

Frenchy was like a puppy at his first barbecue. He was so happy, I found myself wondering if he was going to spontaneously combust. 😆

[@inkblotCrisis]

Wait 'til Frenchie learns about Tuslob Buwa. Pig brain gravy.

[@elijahczardaquio6999]

Here in the Philippines..whenever there isa drinking session, especially beer, pork sisig is the best "pulutan" (side dish)...sisig and sometimes paired with chicharon....

[@nanbriones1357]

Better send frenchy to the Philippines

[@burg3575]

11:40 montage has Bryan vibing and Frenchie is just catatonic

[@be7ue]

frenchy didnt breathe for the first 45 seconds of the second video - holy moly

[@ChefBrianTsao]

lol

[@be7ue]

@@ChefBrianTsao let me take yall out for a drink, fam!

[@ChefBrianTsao]

Come by Le Rivage Tues-Thurs... we're usually around!

[@Libertas4Ever]

😂😂😂 this is great! UH, YEYAH, UH, YEYAH I was born in the US, but some of my immediate family is from Barbados, and we don't normally do American breakfast! We go for breakfast like this. And this is right in my wheelhouse and I will take this any day of the week - breakfast, lunch, or dinner... thank you very much! Subscribed 😊

[@a_paandah]

But thats indonesian flag right ?

[@joshrillo]

Probably a bait😂

[@javantm1676]

no thats monaco

[@joshrillo]

@@javantm1676 that's a reverse Polish Flag

[@evilken00]

​@@joshrillo It definitely worked on me. I clicked to comment on the wrong flag in the thumbnail, but after the giant Filipino flag appeared in the beginning I totally forgot until I saw this comment thread

[@mowee-fafo]

I really wanted to see Frenchie’s reaction to eating sissig. Thank you!

[@silent2163]

TO-SI-LOG. TOcino(Filipino style cured ham), SInangag(garlic fried rice) and itLOG(egg in Filipino). We also eat bacon and sausage for breakfast. Just replace the tapa with those and you guess it, you now have BAC-SI-LOG or LONG-SI-LOG(LONGganisa is the Tagalog word for sausage. But we eat the sweet kind most of the time).

[@HashiNuke]

FILIPINO REPRESENT!

[@pkakira88]

Growing Calamansi is very temperamental, the closes substitute you can do are key limes which also only like to grow in specific climates.

[@DerekCalunsag]

Wrong flag on the thumbnail

[@GorgoniteDew]

It was to get your comment. It worked.

[@DerekCalunsag]

Oh I take that back, they heard me and fixed it

[@silent2163]

For the longganisa Josh did, we call it skinless longganisa! ❤ I love that smoked paprika he added. It's something new and that garlic ❤ wow! Some Filipinos really do prefer garlicky longganisa and some prefer the sweet ones ❤

[@theborgv]

OKAY, here's the thing. Under Philippine law, you can be considered Filipino if you were born to at least one parent who is a Filipino citizen. But technicalities aside, Filipinos would consider you Fil-Am regardless of your nationality. I suggest getting in touch with your heritage and visit the Philippines and eat Filipino food cooked by filipinos..

[@ChefBrianTsao]

I’ve actually reached out to some relatives to hopefully get more insight on my Filipino heritage. The comments from the Filipino community has really been amazing!

[@silent2163]

Grew up eating my mom's version of sisig which uses pig brain. But it's called DINAKDAKAN which is a traditional Ilocano food. Sisig is traditionally coated with mayo.

[@chinllanos6392]

Frenchy's face looking at that Sisig is like a kid looking at his favorite food...it's so adorable 😆you can eat it with rice for lunch or dinner but most of the time we eat them during "inuman" (drinking) and karaoke sessions