Pepita Curtis gets a taste of Filipino combo cuisine at Tipanan Restaurant! | Farm To Table
Aired (July 28, 2024): How well can classic Filipino dishes fare when mixed with other cuisines like Korean or Chinese? Let’s find out with Pepita Curtis!
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00:00Food Explorers! Let's go on a food trip!
00:07It's crazy because we're here at Tipanan Restaurant in Tagaytay!
00:14Tipanan is a minced tagpuan.
00:17We started as a classic, a classic Filipino cuisine.
00:21And then a year after that, we started to have food like this, with a twist.
00:27So we had a new tagline, a Filipino classic food with a modern twist.
00:35This is the first time I've seen food like this, and we're going to taste it.
00:38So come with me, okay?
00:40Let's start with what they call wonton laing.
00:45So normally, our laing is served wrapped in leaves.
00:50So we thought of wrapping it again with wonton.
00:55Let's try the one without vinegar.
00:57This laing is also my favorite. It's good with rice.
01:00But this one, it's like our appetizer.
01:08To be fair, the laing is crunchy.
01:11Now let's check if there's vinegar.
01:14Oh, this is different.
01:23This is what you're going to repeat.
01:32It's really good.
01:34I'm about to cry.
01:37The first thing is to taste this laing in a different way.
01:42Earlier, it was Filipino plus Chinese.
01:44Now, it's Filipino plus Korean.
01:47Look at that.
01:49Who would have thought that kimchi can be served with sinigang?
01:53It's one of our bestsellers, sinigang.
01:57I really like to eat kimchi, because it adds something to the food.
02:05It smells good.
02:12To be fair, it's like sinigang with kimchi.
02:16It's like Korean sinigang.
02:21This is a different kind of sinigang.
02:23This is like sinigang with chili.
02:26But it's not too spicy.
02:29The spiciness just goes around your mouth.
02:33But the sourness of the sinigang is still there.
02:36It's sour and spicy.
02:39It's sour and spicy.
02:41That's what it tastes like.
02:42It's delicious.
02:43And the pork is so tender.
02:48Of course, as Filipinos, when we have sinigang and soup, we need rice.
02:56Our rice is Java rice.
02:59Okay, here it is.
03:02I'm excited with rice.
03:05I feel like I'm in heaven.
03:08It's so good.
03:09It's really good with rice.
03:11This kimchi sinigang is a good idea.
03:14The taste of the sinigang is not gone, but the taste of kimchi is added.
03:20There are foods that evolve, but sometimes the taste of the original is taken away.
03:27But this is still there.
03:28The taste of the sinigang is still there, but the taste of kimchi is added.
03:32It's perfect.
03:34Let's go.
03:41Come closer.
03:42This is what they call Hortz Bolares.
03:46It's a mixture of bulalo and pares.
03:48Bolares is made of bulalo and pares.
03:52Bulalo is the main ingredient, and pares is the soup.
03:57Bolares is one of our bestsellers, and we are the only Bolares restaurant in Tagaytay.
04:04Actually, I like bulalo, but I also like pares because I love it.
04:09I'm curious about the taste of bulalo and pares.
04:18I just sliced the beef, and it's so tender.
04:23I'll taste it.
04:28It's delicious.
04:29The beef is also very tender.
04:34It melts in your mouth.
04:37If you look at it, if they didn't tell you that it's bulalo and pares,
04:42you'd think that it's pares, but of course, it's beef.
04:45But there's a taste of bulalo.
04:52The combination of bulares and bulalo is also good.
04:57I don't know how they cooked the beef.
05:02It's really tender.
05:05It's perfect because it's new to our palate.
05:08It's really appetizing to eat.
05:11The goal is that we want to project for our guests
05:18that we want to improve the taste of Filipino food.
05:27Maybe the taste of their food is all tailored.
05:32The taste of Sinigang and Bolares is different,
05:35that you won't taste in other restaurants.
05:38Because here in Tipanan Restaurant, you'll taste that taste.
05:42So you'll come back to it.
05:44Congrats, Tipanan Restaurant.