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.
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.
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.
Most Filipinos do not even know Maranao food and Piyaparan was only recently featured by a Filipino RUclips 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!
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.
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!
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.
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
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.
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. 👍
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)
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).
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!
@@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.
@@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.
@@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
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.
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!
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.
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.
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.
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.
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. 🇵🇭🇺🇸
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!
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
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.
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
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.
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
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!
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!
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.
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.
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
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
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.
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 😢😢
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.
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
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 😊
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.
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!
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?
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!
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. 😂
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.
I dined at Bad Saint and expected a long line and surely there was a long line and wait. We went early too so we were able to get it with the first group. Boy, probably some of the best food I had and everytime I go, it never fails. Hope they can move to a bigger space to solve the wait time but I dont mind the wait becasue the food is an unforgettable experience.
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
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. 🤤
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Man, the two recent episodes bout Filipino food are tear-jerkers. Lovin the host, nailin it.
0:27 WTF is that purple thing in the middle????
@@oopopp radish
I had to stop to take a break to read the comments because it was getting emotional. Such a good episode and series!
Papa JuPri love the host. But I’m really over “Filipino food is the next big thing” being pushed down our throats.
@@mysisterisafoodie welps, to each his own. 😊
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.
Kudos to the chef for promoting Maranao and Tausug cuisine in America! Whilst here in the Philippines, it is not yet widely available. 👏👏👏
No wonder .the resto name Bad Saint..since it is a non catholic menu origin?
@@samuelromero3633 no, the video definitely told the reason why it's called bad saint. watch it again
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.
Love this chef. "I want Filipino food to always be the best version of itself". Beautiful.
What a beautiful sentence
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.
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.
Most Filipinos do not even know Maranao food and Piyaparan was only recently featured by a Filipino RUclips 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!
who is this filipino youtube chef? thanks
it is because maranao culture is not as open as other culture...
isshinish Palapa of Iligan City in Mindanao is one of the best food condiments i ever tasted!
erwan heussaff. search piaparan na manok.
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.
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!
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.
I saw the burnt coconut which is the main ingredient for the black soup a Tausug beef soup and Chicken pianggang.
"My mom was my chef". Eff, those are beautiful words.
Angie Natoyn amen
basically every Filipino kid
@@dollisonshen Yeah and aside from mom, your grandma as well.
Much respect to the chef for also serving dishes from Mindanao.
THIS is Filipino food. Not just adobo adobo adobo
Marki Mahalimuyak my adobo has coconut milk , chilis, hard boiled eggs, and star anise on top of the usual ingreds.
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
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.
Marki mukhang masarap yung version mo ng adobo. ❤️
this is not filipino food. this is ASEAN fusion
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. 👍
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)
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).
We are on a huge Filipino food episode kick!!!! Love making it and it’s so underrated!!
Wow, appreciate that Eater!!
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!
I love that Mindanao is being represented here.
Ginalit mo na ang isa oh
genie red...., that's the Chef version of your food ...lol
WTF McDreamyMD is that you? It's me Selurong from Eastbound88! IronMan is the new admin of the forum now. Filipinos on EB.
genie red its fusion food slightly adjusted to slightly suite the American palate. But the basis is of course Filipino food.
That is how you elevate filipino food my friend.
Thank you for sticking with the basics and elavating it into international recognition
Crab isn't really the basics of Filipino food...
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
@@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.
@@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.
@@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
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.
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!
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
Yeah its pure crab fat, you can see people sellin it along the roads in San Fernando Pampanga.
The cheap crab fat in jars has breadcrumbs as extenders. The premium ones are pure crab fat
Be wary of the cholesterol in the crab fat though! Eat with caution
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.
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.
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.
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.
Personally i dont like pampanga's style. Its overrated. For me the best food comes from ilocos region.
Sure Bol same here. That’s the most authentic Filipino food. Sagada rice and vigan style longaniza w gambing papaitan! Aye sus!
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. 🇵🇭🇺🇸
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!
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
thats not even Filipino food. that is ASEAN fusion.
@@straubreypussey6565 Those are Filipino food.
Really enjoyed this video! So proud of "Bad Saint!" Congratulations! 💖💖💖
"I'm sure my mom would be proud of me" .. I'm done.. Well done Eater.. All the love - Filipino Guy ;)
I want to hug him. He loves his mom ❤️
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.
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
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.
AMEN for your last words! LETS THINK ABOUT IT! NAKAKAGUTOM SHRTEJSO!
imma try that adowbowng sugpow soon. by the way, is that steph? your picture? lol
@@0c0y0p , yes. I was able to photo shoot her once.
Lucky you ^_^
Pancit with shrimp is always 😋.
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
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!
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!
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.
Great job capturing this restaurant's story! And gosh, that last part made me tear up. Proud Filipina here.
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
I love that their featuring not just the popular Filipino dishes but also the regional ones. Good job Bad Saint!
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.
**sniff** I feel the love from this chef. His mom is his inspiration. Respect forever.
"ADOWBOWNG SEGPOW" LOVE IT. I LOVE EVERYTHING ABOUT IT. as an aspiring filipino chef, I just love it.
knew someone was gonna comment about that, such a Filipino thing to do haha
Nico Conejero hahah ikr 😂
If you don't do that. Its kinda you saw a shootings star then dont make a wish.
Please post more Filipino restaurants and Filipino dishes! I love it!!! 💙💙💙
The food looks really good and the chef seems very genuine and down to earth.
At 2:41 you see a framed photo of Chef Anthony Bourdain. I'M SHATTERED 😭
Can we just admire the gorgeous plating of the taro and burnt coconut dish? Like nothing I've ever seen.
I am definitely impressed with what you are doing back there! We Filipinos are awesome! Keep it up!
how come you guys didnt go to Daly City?
So happy to see Maranao dishes 😍 Piaparan a Manok! 🙌🏻🙌🏻🙌🏻
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
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
Glad to know someone is making other dishes in the Philippines known.
I love palapa and Meranao food! Filipino food is not just adobo, lumpia, kare-kare, sinigang or pansit - thanks for featuring regional dishes!
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.
Good. More people like this please. The world needs more pinoys like this
Love this y'all! Wish Manila would serve more food like from mindanao, maguindanao and tawi2.
Self taught. That’s good. Culinary school does teach you techniques and how to use all types of ingredients and hone your creativity.
Almost midnight and youtube made me hungry recommending this video 😂😂😂
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 😢😢
thank you Eater for featuring our food culture. Hats off to the Chef owner
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.
I LOVE THIS SERIES!!! This touches my heart!!!
pinoys normally trim the nails of the chicken feet. we chop them off at the knuckle.
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 👍🏼
People here in manila dont even know palapa
Im glad youre cooking with it!!! Its super yum with grilled food
I am happy the Chef visited Bacolod, it’s totally a different take on Filipino Cuisine. Often unheard of but definitely a must try.
Nailed it right from the start. Allready knew this will be an amazing video.
This is so beautiful. I'm in love with this series ❤
That labanos dish just looks so beautiful! I bet it tastes even better.
Wow!This one is a tear jerker success story. Food seems absolutely delicious!
Wow! Love how he innovates and turns Filipino dish into an art yet tastes delicious 😋
Im shocked with that chicken feet it has nails its supposed to be trimmed
IKR
Kaya nga bad saint eh :)
They would have called it good saint if they serve trimmed chicken feet. 😎
tHat is what you get when you google stuff, created a FAKE CULTURE.
Lance Ortega it adds that fiery kick my friend Hahahaha
Piyaparan a Manok is a Meranao dish.
Proud Meranao here ❤
Thank you for showing this.
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.
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
I love that they are serving those beautiful chicken feet in that manok.
With kuku
Yes with nails😀
Yep. . Should've cleaned it properly.
That’s why this restaurant called bad saint’s :)
Subscribed. Will wait for that Halo-halo episode
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 😊
you guys are killing it with these eps!!! Keep it up!
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.
Slow Hunter have you been to Milpitas and other South Bay spots?
@@calibomber209 I haven't. I've only been to Isla by Newark, and various East bay options.
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!
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.
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?
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!
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. 😂
This series is giving me all the feels.
Next to my Grandma’s Filipino cooking, this episode is making my mouth salivate
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.
Easter's pick of host for new series can be a hit or miss. This one is a hit tho
Wow this is one of the most down to earth hosts you have. Reminds me a lot of Jessica Sanchez from that Zagat food show
Thank you for making magical Filipino food over there in DC
The host is really good.... and its great seeing filipino food evolve
I wish all the best for this restaurant! May the chef discover more Filipino dishes that he can serve to the American public :-)
I dined at Bad Saint and expected a long line and surely there was a long line and wait. We went early too so we were able to get it with the first group. Boy, probably some of the best food I had and everytime I go, it never fails. Hope they can move to a bigger space to solve the wait time but I dont mind the wait becasue the food is an unforgettable experience.
kudos to the chef for showcasing a mindanao dish. palapa is really an underrated dish.
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.
The food looks so delicious and the behind stories just makes it more special.👍👍👍
Well you ended up making one of the top restaurants in dc , definitely something to be proud of.
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
Awesome representation of Filipino Food. Push mo yan teh. 😁😁😁😁😁😁😁😀😀😀😀😀😀😀😀😆😆😆😀😀😀😀😀😁😁😀😀😀😆😆😆😆😀😀😀😀😀😀😀😀😀🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗Love love love
wahhh seeing filipino food prepared with this much love and care makes my heart feel so full T__T
The chef is from Gapo?! I'm from Olongapo as well! Came here in the States when I was 14! Small world!
That's crazy, lining up three hours before opening. They have an amazing chef. A rare treasure in cooking.
The Chef is a really good dude. Reminds me I need to treasure my mom more.
I’m in the Philippines but would go back to d.c. one day, hopefully soon....just for this...... can u bring this to the Philippines.?
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. 🤤
Growing up in Pampanga, this restaurant is TV dinner level to me!
We need a Bad Saint (or) any Filipino restaurant in Michigan. Until then, going to make a road trip once the covid curfew passes