Food trip tayo sa Binondo ngayong bisperas ng Chinese New Year! Ang titikman natin ---
Legendary Beef Wanton Noodles na nagsimula pa noong 1950s! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Legendary Beef Wanton Noodles na nagsimula pa noong 1950s! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00Oh, it's Chinese New Year tomorrow!
00:04This is Fat Sai, my dears.
00:06As you can see, our preparations are ready.
00:09Oh my, look at those pampas worthies.
00:11Our celebration is early.
00:12Yes, there's a show, there's a show, there's a classic.
00:14Then there's this prosperity salad or something.
00:17That's what you call it?
00:18Yes, that's what you toss.
00:19This is the tikoy, classic.
00:21And pancit.
00:22That's right.
00:23Fish.
00:24That's a big fish.
00:25That's a big fish.
00:26What kind of fish is this?
00:27We'll figure it out later.
00:28Festivities are exciting, especially in the oldest Chinatown in the world, Binondo.
00:32That is quite the claim.
00:34That we're the oldest Chinatown.
00:36It's so good to go on a food trip there, of course.
00:38And there's a lot of choices that have been coming back for decades.
00:41Like this famous, legendary beef wonton noodles.
00:45It's so good.
00:46That's what Chef JR will taste this morning.
00:48He's so lucky.
00:49Chef, why is it legendary?
00:51And it's like, it's like...
00:53It's like hand-pulled noodles.
00:55Chef!
00:56Hi, Chef!
00:58Yes!
00:59You're right there, Brother Caloy.
01:01Ma'am Suzy, a blessed morning to all of you.
01:03We went to a legendary place today because it was only in the 1950s
01:08that this restaurant that we went to this morning was established.
01:10And as you said,
01:12their OG beef wonton noodles are really coming back.
01:18Now, as you can see, it's still outside.
01:21We can really feel the Chinese New Year here in Binondo.
01:24It's one of the first Chinatowns in the world.
01:28And of course, when we say Chinatown,
01:32we can't forget about the flavors.
01:35And as you can see, the kitchen is really busy.
01:38Because I want to know how they assemble their wonton noodles.
01:46This is their winner.
01:48Chef, good morning.
01:49Good morning.
01:50They're really busy.
01:51This is their station.
01:53It's really nice because you can see outside.
01:55They're open all year round.
01:57You can see how they assemble and make their beef wonton noodles.
02:03And as you can see,
02:06they're using a special technique here.
02:10So, this is their hand-pulled homemade noodles.
02:14They make their noodles in their restaurant.
02:17Chef, can you take a look inside?
02:19How do they assemble it?
02:21Let's take a look.
02:22So, this is the raw noodles that they make.
02:27As you can see, it's hand-pulled.
02:28Are we gonna drop it, Chef?
02:29If it's hot.
02:30Okay.
02:31So, how do we do this?
02:32If there's a motor, we'll drop it.
02:34If there's a motor like my mom,
02:37there you go.
02:38That's how fast it is.
02:39Then, we'll add the toppings.
02:41Just the toppings.
02:42But the skills are different, right?
02:44It just looks simple because it's easy to execute.
02:48Can I try that, sir?
02:50Sure.
02:51So, we're gonna toss it.
02:52These are the chopsticks that are long.
02:54Their spiders are long.
02:57We're gonna toss it, Chef.
02:58Then,
02:59Just lift it up, sir.
03:00Just pull it up.
03:01Pull it up. Okay.
03:02The coordination of my left and right chopsticks are not aligned yet.
03:07How long have you been doing this, Chef?
03:08It's been more than a year, sir.
03:10So, it's still new.
03:11The chef behind me..
03:13He's the one who taught me.
03:14He's also an OG.
03:15So,
03:16we're gonna toss it here.
03:18And of course,
03:20noodles are one of the critical components
03:23when it comes to the Beef Wonton Noodles experience.
03:27But of course,
03:28their partner is their broth.
03:30Chef, how's your broth?
03:32This is pork broth.
03:33Yes, sir.
03:34We're gonna use the bones.
03:37We're just gonna remove the bones.
03:40As you can see, there are bones and some meat.
03:44How long have you been boiling this, Chef?
03:48How long has it been?
03:49About two hours, sir.
03:50Two hours.
03:51So, we're gonna keep boiling this until they're fully cooked, right?
03:53Yes, sir.
03:54Is that the right amount, Chef?
03:57Yes, sir.
03:58Okay.
03:59And of course,
04:00this is what we call Misan Plus in the kitchen.
04:03It means that all the components are in place.
04:06So, we have here blanched vegetables.
04:09Am I right, Chef?
04:10And of course, this is Beef Wonton.
04:12Yes, sir.
04:13This is our beef wonton.
04:16Three pieces.
04:17Three pieces.
04:18We've portioned it.
04:20But it smells so good.
04:22It's hearty.
04:23It's a winner.
04:24Is this ready to serve, Chef?
04:26Not yet.
04:27The beef component.
04:29The herbs and spices smell so good.
04:33It's really appetizing.
04:34How much portion is this, Chef?
04:36About this much, sir.
04:38There you go.
04:40There you go.
04:41Okay.
04:42So, let's put this here.
04:43Can we add a bit more of the soup, Chef?
04:47Yes, of course.
04:48We'll have an unli soup.
04:49Their soup stock is also unli.
04:51And of course, this.
04:53Aside from this,
04:54Chef, thank you so much.
04:55For their Beef Wonton Station,
04:58their Noodle Station,
05:00let's move to the other side.
05:02We have their Dim Sum Station.
05:06Chef, what's inside our Dim Sum?
05:08This is our Assado.
05:09Our steamer.
05:10Assado, sir.
05:12Assado.
05:13There you go.
05:14Shumai, sir.
05:15Okay.
05:16There you go.
05:17Bola Bola, sir.
05:18Chef, did you make this yourself?
05:20Yes, sir.
05:21Did you make this yourself?
05:22Yes, sir.
05:23There you go.
05:24Sio Pao,
05:25Shumai,
05:26Bola Bola.
05:27Bola Bola.
05:28My goodness.
05:29And then, how much did you sell this for?
05:3299 pesos, sir.
05:33Per piece?
05:34I don't think so.
05:35I think you're already sold out.
05:37It's a meal.
05:38Just one order
05:40and it's already a meal.
05:41Chef, is this mine?
05:43Yes, sir.
05:44Can I order, chef?
05:46What do you prefer?
05:48What's your favorite?
05:49Assado, sir.
05:50Assado.
05:51Okay, chef.
05:52Let me serve one.
05:54There you go.
05:56And then,
05:57ready to serve.
05:58Perfect.
05:59We have someone here
06:00who's already eating.
06:02There you go.
06:03Hi, ma'am.
06:04Good morning.
06:05Good morning.
06:06What's your name, ma'am?
06:07My name is Erica.
06:08Ma'am Erica,
06:09how did you discover this food?
06:12Ever since I've been living here,
06:14so the lingam,
06:16it's really an OG noodle place
06:18for us big lingam here in Binondo.
06:21Wow.
06:22What do you really bring back?
06:23This beef wonton noodles
06:25because the beef is very tender,
06:27it's very thick
06:28and the soup is also very flavorful.
06:30Okay.
06:31And the noodles are also very delicious.
06:33I guess those are the advantages
06:34when you know that
06:36they're making the elements in-house
06:38when it comes to their food.
06:39Yes.
06:40And the soup,
06:41what's your favorite?
06:42Are you more of a bowl person
06:43or more of an assado?
06:44I'm more of a bowl person.
06:45That's right.
06:46The assado that I ordered is mine.
06:48Yes, it's yours.
06:49It's Erica's.
06:50All right.
06:51Here you go, my dears.
06:52Really,
06:53when we say Binondo,
06:54the food trip can't be without it.
06:56Of course, aside from the Lucky Charms
06:58and what else you can buy here.
07:00Yes.
07:01But this is one of the experiences
07:03that we can't miss, right?
07:05Yes, that's right.
07:06Wait a minute.
07:07I'm sorry.
07:08I'll leave Erica's food to you.
07:09It's okay.
07:10My dears,
07:11I will dive in
07:12so that I can taste
07:13their delicious food.
07:15After being explained by Erica,
07:16it's already appetizing.
07:18The broth is flavorful.
07:20The beef is tender.
07:21And of course,
07:22their house-made shumai.
07:26Wonton.
07:27Wonton.
07:28Here, they have it.
07:29Wonton balls.
07:30Yes, wonton.
07:31It's also in-house.
07:32My dears,
07:33I'll go ahead.
07:35I'll taste the delicious food of Binondo.
07:37Of course,
07:38I'll invite you
07:39to experience it.
07:41Especially now,
07:42the atmosphere here is very festive.
07:45The outside is festive.
07:48Our food trip is also festive.
07:50It's a winner, my dears.
07:52When it comes to legendary food trips like this,
07:54you always pop up
07:55in your country's morning show
07:57where you're always the first.
07:59The first to eat it.
08:03Let's go.
08:06Wait!
08:07Wait, wait, wait!
08:09Wait!
08:10Don't close it yet.
08:12Subscribe to GMA Public Affairs' YouTube channel
08:16to be the first to know the latest stories and news.
08:19Also, follow the official social media pages
08:22of Unang Hirit.
08:25Let's go.