This is not a copy cat. DFA featured this episode also last June. But Chef JP also mentioned in his channel that he's doing a project with Erwan. No hate pips! Either DFA or FEATR feature this episode, they just want us to be more educated of our and other countries' cuisines. Just enjoy the vid! 🥰
Chef Claude Tayag deserves to be a National Artist on Culinary Arts (if there ever is such). His wisdom on our culinary and gastronomical heritage is unmatched, and the way he articulates it in the most artistic way possible elevates the Filipino spirit in its entirety. We come to understand here that it is not just regional cooking nor a mix of cultural influences - it is a national dish, it's food that represents who we are as Filipinos.
Chef JP, Erwan, Chef Claude, na mala Anthony Bourdain presentation. Awakens my passion for this kind of story telling and our very own cuisine. Maraming salamat! Can't wait to cook again! 🫶🏻
Thanks to FEATR and the people behind this video! Of course, a big shoutout to the chefs as well! These kinds of videos ignite my passion for cooking even more! And it’s not just Chef JP-I feel like I’m truly learning (and I’m sure I’m not the only one) while watching this video. ang angas talaga ng Versatility of Filipino Cuisine !!!!
I'm fanboy-ing right now seeing Chefs JP, Chele, and Claude in 1 video! This is sooo satisfying. Kudos to Featr for bringing in Chef JP. This is why I love cooking!
I always enjoy any content that has Chef JP. He is always respectly to the art of cooking may it be him eating in hole in the walls, or simple pares out in the street to high street restaurants and bistros. Claude is a national treasure and I always love hearing him talk about food. Man I want to try Bringhe!
This was really fun to watch and very insightful to hear the different perspectives from each chefs. As a half Malaysian, half Filipino (Ilonggo), I look forward to the rest of the episodes😄✌🏻
born and raised in Nueva Ecija, yun area namen isang kembot from Arayat, Pampanga. i grew up eating biringhe as one of the main handa sa fiestahan tapos yun mga lola at titas ang gumagawa lage nun. i always wished inalam ko pano sya lutuin kasi ang sarap nya! great post as always, team Featr 😍
You can really see (and taste) the Spanish influence in many of our dishes, mostly the traditional ones prepared during fiestas and special occasions. Thank you for highlighting the similarities and differences of these sometimes forgotten recipes and how us Filipinos made it into our own.
Damn, I was working at Cantabria I witnessed how they carefully made every dish, no shortcut full of effort and love. I miss my mentor chef Ivan so much.
im really surprised that no TV networks in the Philippines buy the rights to air FEATR contents. i wish everyone in the Philippines know about this superb production. keep it up Team Erwan and FEATR!
This conversation is beyond helpful and truly resonates with us Filipinos. Thank you for pushing Filipino food forward while thoughtfully looking back at its roots, honoring the traditions and stories that shaped it into what it is today. This balance of innovation and respect for heritage is inspiring and reflects the depth of our culture. Even in this short video, I learned so much about how Spanish colonization shaped Filipino cuisine, blending precolonial traditions with Spanish techniques to create uniquely Filipino dishes. Thank you for highlighting this vital part of our heritage and inspiring us to celebrate and preserve it. Mabuhay, and may you continue to inspire others through your meaningful work! ⬆👍🤝
Sa isang episode na to na realize ko na "Dapat may kanya-kanyang Cook-Book ang bawat City or province natin" Sobrang lawak pala at dami nating food sa kanya-kanya natin lugar di natin alam or yung iba nawawala na kultura natin. Lumang recipe, bagong recipe kailangan maisulat sa libro para hindi natin makalimutan! Holly shit! Nanghihinayang ako. 😅 Nalulungkot kase ako, taga Pampanga ako pero sobrang dalang nalang ako makakita ng Bringhe. 😭😭😭
Love this! Foodie here from California, I was just in the Philippines, there were so many restaurants I wanted to try but not enough time. Just means I’ll have to go back! Very cool vlog. So satisfying. Thank you.
Great video. I remember eating a Pampanga bringhe with a little crab fat placed on top. That was so many years ago but the taste has stayed with me like a core memory. I don't exactly remember where and when I ate it, but I remember how it tasted.
THANK YOU❤ YOUR SO RIGHT Chef Anglo, DO WHAT YOU DO BEST AND CUT OUT THE FREAKING EGO. EGO, is the biggest catapult. I hate egoistic people. It just goes to show your core. Foundation is everything.
Wow! This video was super insightful! Loved the mix of history and gastronomy - such a unique and fascinating combo! 🤩😋 Excited to see more of this series! 🙌
Good eats! Though, I am a little surprised that it was Chef Claude Tayag who mentioned the Bacolod and Iloilo Valenciana. I grew up eating Valenciana in Bacolod City and Iloilo City. Valenciana is especially served during Kalag-Kalag or All Souls Day or during fiestas. Valenciana is good eaten with inasal!
Sa Dubai, mabenta sa different nationalities ang Dampa seafood boodle fight & inasal. Chef JP, please i-angat nyo ang Filipino cuisine if magtayo ng restaurants. Bihira kase yung malayer ng flavour, authentic na masarap. Madalas na-aassociate ang Filipino cuisine ng other expats & local as no rich cultural & mababa pa rin tingin.
Un ang gusto ko sa kapangpangan dishes, they are true to how the dish should be cooked according to their local cuisine. I'm not really a fan of turning dishes into high-end cuisine that becomes unaffordable. Food must be affordable because it fuels the manpower of a community. But sad to say, when chefs say they add their own twist to it, they add their artistic features to it, the dish becomes unaffordable which then only caters to the palate of the elite. Parang nagiging pangarap na lang ang makakain ng pagkaing Pilipino.
I love this video! But I would like to say, isn’t Filipino less Spanish but more Mexican, or American influence? Valenciana is not like paella because we don’t even use saffron, we use turmeric. Our food has definitely been influence from trade, but so are other cuisines. Thai chillies came from America, Vietnamese Calamansi came from the Philippines, most of Italian food comes from America too. I always say Filipino food isn’t fusion food, it’s just food. No cuisine is isolated, the Philippines in some case is actually a culinary isolate than most countries.
Biryani + Paella, nativized. It's even less similar to the Latin American paella. I think the influence is generally more or less the same. Remember that Mexico (and most of Latin America) became independent from Spain in the early 1800s, which means we stopped interacting with them. For most of the 19th century, our closest contact in the Americas was Cuba and Costa Rica, not Mexico. Rizal almost became a doctor for the Spanish forces in Cuba, if he had not been arrested.
And yes, we should stop describing our food as "Spanish" or "American" or "Chinese", it should just be Filipino. Our versions (except for a few cases) are unique and have evolved into something very different from the original dish that inspired or influenced them. In other cases, the name is the only thing that is Spanish (like in adobo), everything else is indigenous. Other countries don't do this. When a dish, originally adapted or influenced, has been in their traditions for centuries it ceases being considered foreign. It's considered a native dish. We need to do that as well. We can acknowledge the inspiration, but we need to stop giving them all the credit.
What about the influence of the Philippines on Spain? This is the topic I find difficult to find much about! Did your research find anything on that? From agricultural products to food to any other aspect of everyday life/culture?
Mexican Portuguese Arab Indian European Japanese American etc y the Like; teka, iyong kalan ni abe eh kasing-tulad ng aming impó na cusinera,at maraming alam sa mga influenced Spanish Filipino cuisine at mga native kinds y she was meticulous ( sa Bataan,btw Pampangga y Bataan eh one Provincia noon kayá) pero ang ipa ( rice husk) ang ginagatong o fuel niya…concreto na kalan at tunay na mainit omg…at iyong arroz valenciana ang tawag dito o biringhe…; y my maternal granny on my dad’s side is a Kapangpangan who cooks too duh( they were mamalakaya with ideal ‘baklad’ y my lolo was the teniente del barrio noon 😢 y they wer3 living an ideal lives then…😅; I got kins that were graduates of Food Science fr University of Santo Tomas y some culinary school in Australia 🎉
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
This is not a copy cat. DFA featured this episode also last June. But Chef JP also mentioned in his channel that he's doing a project with Erwan. No hate pips! Either DFA or FEATR feature this episode, they just want us to be more educated of our and other countries' cuisines. Just enjoy the vid! 🥰
we created this show for the DFA :)
Kaya pala familiar kasi nakita ko na pala to dati
a video so good, it was shown twice
chatgpt intro tho
Chef Claude Tayag deserves to be a National Artist on Culinary Arts (if there ever is such). His wisdom on our culinary and gastronomical heritage is unmatched, and the way he articulates it in the most artistic way possible elevates the Filipino spirit in its entirety. We come to understand here that it is not just regional cooking nor a mix of cultural influences - it is a national dish, it's food that represents who we are as Filipinos.
Doreen Fernandez muna siguro. For literature. She elevated essay writing on Filipino food to a new level.
Nakakatuwa si Chef PJ, he is so humble. He acted like a student so willing to learn from Mr. Tayag.
Chef JP, Erwan, Chef Claude, na mala Anthony Bourdain presentation. Awakens my passion for this kind of story telling and our very own cuisine. Maraming salamat! Can't wait to cook again! 🫶🏻
Thanks to FEATR and the people behind this video! Of course, a big shoutout to the chefs as well! These kinds of videos ignite my passion for cooking even more! And it’s not just Chef JP-I feel like I’m truly learning (and I’m sure I’m not the only one) while watching this video.
ang angas talaga ng Versatility of Filipino Cuisine !!!!
I'm fanboy-ing right now seeing Chefs JP, Chele, and Claude in 1 video! This is sooo satisfying. Kudos to Featr for bringing in Chef JP. This is why I love cooking!
Finallyyyy! Chef JP in another Featr video! 😩🫶🏻
Wow! This is a Rock Star episode! Congratulations on this one. Very informative, it is like a Master's Class in itself.
Sir JP, I like this kind of format. Leveling up ka na! Good luck and keep marching on! 👏🏻👍🏼
More to come!
I always enjoy any content that has Chef JP. He is always respectly to the art of cooking may it be him eating in hole in the walls, or simple pares out in the street to high street restaurants and bistros.
Claude is a national treasure and I always love hearing him talk about food.
Man I want to try Bringhe!
The story itself is beautiful,united as one pagdating sa food.
It is very nice and heart warming to see Filipino food and culture talked about with such passion. Love to see passion and pride in a person's eye.
Love this series! Filipino food forward!
This was really fun to watch and very insightful to hear the different perspectives from each chefs. As a half Malaysian, half Filipino (Ilonggo), I look forward to the rest of the episodes😄✌🏻
One of the best videos from FEATR!
Pag si Chef JP talaga, cooking always feels like an ART. :)
Loved it! I’m Spanish-Filipina, borned and raised in Spain and this has just warmed my heart! Thank you! Muchas gracias! ❤
Glad you enjoyed it! Gracias!
Chef JP + FEATR! Ok it's a must watch. 👌
Been waiting for this episode to come out! did not disappoint.
born and raised in Nueva Ecija, yun area namen isang kembot from Arayat, Pampanga. i grew up eating biringhe as one of the main handa sa fiestahan tapos yun mga lola at titas ang gumagawa lage nun. i always wished inalam ko pano sya lutuin kasi ang sarap nya! great post as always, team Featr 😍
You can really see (and taste) the Spanish influence in many of our dishes, mostly the traditional ones prepared during fiestas and special occasions. Thank you for highlighting the similarities and differences of these sometimes forgotten recipes and how us Filipinos made it into our own.
i love your new series. Grabe tataba ng utak at puso niyo FEATR!
Waa Chef JP❤
Damn, I was working at Cantabria I witnessed how they carefully made every dish, no shortcut full of effort and love. I miss my mentor chef Ivan so much.
Love this and can't wait for the next!
Imma try that bringhe dish. Mukang masarap po yan chef JP.
im really surprised that no TV networks in the Philippines buy the rights to air FEATR contents. i wish everyone in the Philippines know about this superb production. keep it up Team Erwan and FEATR!
This conversation is beyond helpful and truly resonates with us Filipinos. Thank you for pushing Filipino food forward while thoughtfully looking back at its roots, honoring the traditions and stories that shaped it into what it is today. This balance of innovation and respect for heritage is inspiring and reflects the depth of our culture.
Even in this short video, I learned so much about how Spanish colonization shaped Filipino cuisine, blending precolonial traditions with Spanish techniques to create uniquely Filipino dishes. Thank you for highlighting this vital part of our heritage and inspiring us to celebrate and preserve it. Mabuhay, and may you continue to inspire others through your meaningful work! ⬆👍🤝
I enjoyed watching this episode FEATR. Keep up the good work of highlighting our Filipino food, culture and traditions.
Proud kapampangan chef here from the same Tayag Clan! Luid!
Galing ng episode na ito. Salamat!
Wow. What a great episode! I am so excited for more. This is really educational ❤
I can't wait for the other parts of the series
Love this episode!
NAPAKA GANDA! THE BEST! 🤍
My fave chef, his menu's are straightforward❤
i can feel the passion in Chef Tayag. Ganda ng episode. Kakainspire :)
Sa isang episode na to na realize ko na "Dapat may kanya-kanyang Cook-Book ang bawat City or province natin" Sobrang lawak pala at dami nating food sa kanya-kanya natin lugar di natin alam or yung iba nawawala na kultura natin. Lumang recipe, bagong recipe kailangan maisulat sa libro para hindi natin makalimutan! Holly shit! Nanghihinayang ako. 😅 Nalulungkot kase ako, taga Pampanga ako pero sobrang dalang nalang ako makakita ng Bringhe. 😭😭😭
Love this! Concept, showcase photography of dishes!👏👏 Tnx for doing this!👍🏻👍🏻
Listening to words of claude tayag grabe mabubusog ka with his wisdom
Whoa! Chef JP in FEATR vid 🔥❤️
May favorite lowkey chef jp and che claude food writer and artist thanks again featr 😇
Thank you FEATR for this wonderful and informative video. looking forward to the next episodes of this series!
Love this!
Foodie here from California, I was just in the Philippines, there were so many restaurants I wanted to try but not enough time. Just means I’ll have to go back!
Very cool vlog. So satisfying. Thank you.
This is a lovely show, JP, and the cinematography of FEATR. Superb!
Our arroz valenciana is orange in Sanchez Mira, Cagayan. I think they use banana ketchup. I only get to eat it during special ocassions.
Click agad nung nakita ko si Chef JP
Great episode! Love chef jp!
The tutong part of bringhe is the best 😋
Great video. I remember eating a Pampanga bringhe with a little crab fat placed on top. That was so many years ago but the taste has stayed with me like a core memory. I don't exactly remember where and when I ate it, but I remember how it tasted.
Ganda ng episode na to ❤
TOP-TIER ✨️
Love this channel. I had often wondered what these Spanish influenced names of Filipino dishes were once called.
Really enjoyed this episode! 👏👏👏
Love the vibe! Quality content as always ❤️
Bring back Madrid fusion🙏🙏🙏
Finally Chef JP at FEATER! ! ❤❤❤
Finally! I’ve been waiting for this FEATR x Chef JP! 🫶
Love this episode with my favorite chef!
this is nice, great insights on our food. helpful para sa thesis ko
I LOVE THISSS❤🎉😮😮😮 MUCHIAS GRACIAS!
So goooooood
thank you FEATR for this episode!!
galing ni chef jp!
Another nice video nakakagutom :)
Parang Anthony Bourdain specials yung format ng vid. Kudos to Featr for this documentary!
Thanks chef
Lowkey and humble chef JP ❤
THANK YOU❤
YOUR SO RIGHT Chef Anglo, DO WHAT YOU DO BEST AND CUT OUT THE FREAKING EGO. EGO, is the biggest catapult. I hate egoistic people. It just goes to show your core. Foundation is everything.
FEATR & CHEF JP!!! 🤌👏🫶
Wow! This video was super insightful! Loved the mix of history and gastronomy - such a unique and fascinating combo! 🤩😋
Excited to see more of this series! 🙌
We're excited to share more of this journey with you!
Good job po and great episode.
"Avengers Assemble" ng Filipino food scene. Well done @featrmedia!
iba tlga tong channel na to.. DISCOVERY CHANNEL FOOD EDITION
Great storytelling!
We appreciate you watching!
Chef JP 🔥🔥
Good eats! Though, I am a little surprised that it was Chef Claude Tayag who mentioned the Bacolod and Iloilo Valenciana. I grew up eating Valenciana in Bacolod City and Iloilo City. Valenciana is especially served during Kalag-Kalag or All Souls Day or during fiestas. Valenciana is good eaten with inasal!
Chef JP ❤
Good to see you here Chef JP! This is how you should make your videos. Really professionally done. I still love your videos tho dont get me wrong.
MOOOOOREEEEEEEE
Wow chef JP! You're here in Featr. Nice.
Glad you enjoyed the episode!
Wow chef jp pn featr.
Featr... Ur really should be featured.
Bringhe is heaven food!!! I have eaten a lot of rice dishes everywhere but Kapampangan bringhe is a rice dish on crack!
Sa Dubai, mabenta sa different nationalities ang Dampa seafood boodle fight & inasal.
Chef JP, please i-angat nyo ang Filipino cuisine if magtayo ng restaurants. Bihira kase yung malayer ng flavour, authentic na masarap.
Madalas na-aassociate ang Filipino cuisine ng other expats & local as no rich cultural & mababa pa rin tingin.
Un ang gusto ko sa kapangpangan dishes, they are true to how the dish should be cooked according to their local cuisine. I'm not really a fan of turning dishes into high-end cuisine that becomes unaffordable. Food must be affordable because it fuels the manpower of a community. But sad to say, when chefs say they add their own twist to it, they add their artistic features to it, the dish becomes unaffordable which then only caters to the palate of the elite. Parang nagiging pangarap na lang ang makakain ng pagkaing Pilipino.
Watching these while on fast is pure torture lol
hi Team FEATR!
Chef Jayps, could you please share me what’s your vest brand?
I love this video!
But I would like to say, isn’t Filipino less Spanish but more Mexican, or American influence? Valenciana is not like paella because we don’t even use saffron, we use turmeric. Our food has definitely been influence from trade, but so are other cuisines. Thai chillies came from America, Vietnamese Calamansi came from the Philippines, most of Italian food comes from America too. I always say Filipino food isn’t fusion food, it’s just food. No cuisine is isolated, the Philippines in some case is actually a culinary isolate than most countries.
Biryani + Paella, nativized. It's even less similar to the Latin American paella. I think the influence is generally more or less the same. Remember that Mexico (and most of Latin America) became independent from Spain in the early 1800s, which means we stopped interacting with them. For most of the 19th century, our closest contact in the Americas was Cuba and Costa Rica, not Mexico. Rizal almost became a doctor for the Spanish forces in Cuba, if he had not been arrested.
And yes, we should stop describing our food as "Spanish" or "American" or "Chinese", it should just be Filipino. Our versions (except for a few cases) are unique and have evolved into something very different from the original dish that inspired or influenced them. In other cases, the name is the only thing that is Spanish (like in adobo), everything else is indigenous. Other countries don't do this. When a dish, originally adapted or influenced, has been in their traditions for centuries it ceases being considered foreign. It's considered a native dish. We need to do that as well.
We can acknowledge the inspiration, but we need to stop giving them all the credit.
EDIT: I meant Puerto Rico. Not Costa Rica. I always subconsciously switch them.
What about the influence of the Philippines on Spain?
This is the topic I find difficult to find much about! Did your research find anything on that? From agricultural products to food to any other aspect of everyday life/culture?
I think the pilipino adobo came from a Portuguese vindaloo. Brought by the portuguese crew in the phillipines during the galleon trades commerce
I think Ive watched this before i am not sure dito or kay chef jp page
Bakit parang napanood ko na to noon? Reupload?
💎✨👌
i thought this came out 6 months ago from dfa
Iloilo ang umaangat with Pampanga sa culinary capital.
I love both ilonggo and Kapampangan dishes
Mexican Portuguese Arab Indian European Japanese American etc y the Like; teka, iyong kalan ni abe eh kasing-tulad ng aming impó na cusinera,at maraming alam sa mga influenced Spanish Filipino cuisine at mga native kinds y she was meticulous ( sa Bataan,btw Pampangga y Bataan eh one Provincia noon kayá) pero ang ipa ( rice husk) ang ginagatong o fuel niya…concreto na kalan at tunay na mainit omg…at iyong arroz valenciana ang tawag dito o biringhe…; y my maternal granny on my dad’s side is a Kapangpangan who cooks too duh( they were mamalakaya with ideal ‘baklad’ y my lolo was the teniente del barrio noon 😢 y they wer3 living an ideal lives then…😅; I got kins that were graduates of Food Science fr University of Santo Tomas y some culinary school in Australia 🎉
💙💙💙🇵🇭🇵🇭🇵🇭💯💯💯🍻🍻🍻