Best Filipino Food – Must-Eat GRILLED MILKFISH in Manila, Philippines!

Best Filipino Food – Must-Eat GRILLED MILKFISH in Manila, Philippines!


– Hey everyone, it’s Mark Wiens. I am in Quezon City, which is right next to
Manila in the Philippines and I’m at a restaurant today for lunch which is called Pochok Bangusan and this is a restaurant,
this is a carinderia, which is a local, food house eatery. It’s a family-run restaurant,
it’s a friendly place to eat and they serve some amazing
looking Filipino food here and especially on of their
main dishes is the bangus, which is a milkfish and it looks absolutely stunning. (upbeat music) (speaking Filipino) – [Mark] This is adobo? – [Server] Yeah. – [Mark] OK. – [Mark] OK. Ohh, what is this on top? – [Server] (speaking Filipino) – [Mark] Ohh! (speaking Filipino) – [Server] (speaking Filipino) – Along with a huge selection
of local Filipino food, that you can pick and choose from, one of the things that you have to order, when you eat at Pochok Bangusan
is their special bangus. Bangus, which is a milkfish, is grilled on an insanely hot fire and the charcoal is even
fanned to keep it flaming hot. After the milkfish is
grilled, it’s flipped over and to finish it off, it’s
topped in a thick layer of green tomato relish. It’s an absolute stunner of a dish, that you don’t want to miss. Pochok Bangusan. Pochcok? – [Woman] Pochok Bangusan. – Pochok Bangusan. – [Woman] Yes, sir. – OK, thank you. This local restaurant is in Quezon City, so it’s a little drive from central, from the downtown area of Manila, but it looks like the food
is gonna be well worth it. I think it’s about 11 a.m. right now, so most of the dishes are
freshly prepared for lunch. This is one of the best
times to come eat here and the food looks, you know,
the dishes are full too, so the, I think they’re about
to get a big lunch rush, but we got here before the rush, but when the food is already made, I have to begin with their signature dish, which is the bangus. Bangus is one of my
favorite Filipino foods, it’s something I love to eat, when I come to the Philippines. First of all, I really love fish and then milkfish has this
unique texture and taste and so they’ve grilled the fish, just topped it with a bunch of wonderful, I think it’s green, mostly green tomato. There’s onion on here and there looks like there’s some green onions as well, but I think most of that is green tomato. You can see those grill marks. You can actually smell
the grill on it as well. You can smell that charcoal
aroma coming off of it. Get a really close up look at that. That looks delicious and I’m just going for a straight bite. Oh, that is good, mmm. The texture of the milkfish, I don’t know if it’s in my mind or not, but you can almost taste like a milky, juices coming out of
it, but it’s a dry fish, so it has, similar to, if
I could compare it to tuna, it has that kind of dry naturalness to it. But it has an amazing smoky
flavor, as I could smell and then you’ve got that topping. It’s really good , it’s
like a sour, tomatoey… but it’s not sweet at
all, it’s mostly all sour and gives it a really fresh, freshness with those onions as well. Another signature dish they have here, which is called bulalo and this is a bone-marrow soup. What this soup is known
for is being a combination of the broth and then
they boil it for so long, so the marrow gets released into the soup, so you’ve got kind of a marrowy liquid, that should be rich and
flavorful and beefy. It has like a, almost like
a slippery feel to it, because it’s a little bit oily, but what I like about it is, it’s definitely not too salty at all. They’ve really controlled the saltiness, so it’s not too salty. It is very rich and then
you’ve also got the contrast of the real beefy flavor,
yet at the same time, it’s broken down by the
vegetables and cabbage. When you boil cabbage in a
soup, it usually gives the soup kind of a little bit of
a natural sweetness to it and that sort of breaks
the oiliness of that broth. Oh the meat, the meat is so tender. Next up, this is an eggplant dish and it is a whole
eggplant, which is roasted. So first they have a separate
pan of just the eggplant and then as soon as I ordered it, she put it onto a plate
and then she topped it with what I think are little
diced slices of green mango and then also what I think is
some peppered shrimp paste. I’m gonna ask them what
the name of this dish is. What is the name of this dish? – [Woman] (speaking Filipino) Alamang. – Alamang. – [Woman] Yes, shrimp, salt. (laughs) – Shrimp, is it bago– – [Woman] Shrimp, salt. – Bagoo, bagoong? – [Woman] Bagoon alamang. – Alamang, bagoon alamang, thank you. Eggplant is just such a
wonderful thing to be roasted, so I’m gonna, I’m going
right in for the center here. Oh yeah, it’s soft, it’s… Ohhh (laughs) it just slides,
my spoon just slides through, like it’s butter and you’ve got the shrimp paste there, you’ve got the green mango there and I’m not sure if that is a sauce or if that’s just the gooey liquid, that comes as a result of when you, when you grill up, when
you roast eggplant. Oh that looks wonderful,
it’s like a glaze. I might have taken a little too much of the shrimp paste in that bite, but I did manage to get
the full range of taste, tastes in that single bite. Again, that eggplant is
just so buttery-creamy and then it has a roasted flavor and then you’ve got that
salty, shrimpy taste of that fermented shrimp paste and then that’s contrasted
by the sour crispiness of the mango. Wow, what a wonderful contrast of flavors. Just for my next bite, I’m gonna add a little less of the shrimp paste, ’cause that, if you take
too much in one bite, your mouth will just
be coated in saltiness. Adobo is one of the national
dishes of the Philippines, one of the most famous foods. This is adobo with, is it mostly liver, but also gizzards in here too, right? Is it all liver? It’s like innards, chicken innards adobo. There’s liver here, there’s
gizzard, this is a gizzard, I’m going for a liver. Oh, and a heart, ohh! Oh, the heart is still
connected to the liver. Is that a heart, right? That’s a heart, right Ying? Oh, this is the bonus
piece, heart and liver. I’d better put this onto my rice. I haven’t even started on my rice yet. OK, I’m gonna cut half this liver and then add a little more
of that oily adobo sauce and I’m going for a liver
and heart bite all in one. Oh, double the organs. Oh that is so tender and so creamy and you know how liver has
that really, really creamy, really soft, almost like dry and sometimes a little chalky consistency, but then the heart has more of a, a bouncy texture, like a hotdog, but in the utmost, utmost
natural kind of way. So that’s like having a creamy
liver with a bouncy heart, all in one bite. Moving to the front here, this is menudo and this is, this is a
dish, menudo is a dish, that is also very popular in Mexico. Normally, when I’ve had menudo though, it’s normally the stomach,
so I guess this is the, maybe it’s the, this is
mostly pork meat in here, but it’s, it’s like a stew. That tastes exactly like a tomatoey, kind of a little bit
tart like a tomatoey stew and then the final dish that
Ying and I ordered right now is grilled pork and
actually we just got this, because it looked good and it was fresh and it smelled so good
that we couldn’t resist. So grilled pork right off the grill. You can see those char marks on it. Something that I love about Filipino food is when they grill, you can
just see those char marks, so you know it has an incredibly charcoal, roasted, fire flavor to it and that, yeah, the grilled
dishes here are so good. Mix this with a little
rice and some adobo sauce. That chargrilled flavor is undeniable and the pork has a little
bit of, some texture to it. It’s not too, not too soft,
but it tastes like real pork, real pig here. (upbeat music) Oh different bowl? OK, but put it together. (speaks Filipino) (upbeat music) I didn’t realize this at first, but I knew they had to have some chilies and some condiments, so
after trying all the food, I went over there and
I was talking to them and they showed me where the condiments, all the condiments are self-serve. I’m always happy to have
more chilies in any meal. For the sauce, do you normally, do you normally mix the–
– This is anchovy paste. – The shrimp paste, or anchovy? – [Woman] Anchovies. – Oh, anchovy.
– Yeah. – Ohh, OK, so it’s fish. – Fish, fishoes, fishoes. – OK, and do you mix– – (speaking Filipino) Chilie. – [Mark] OK, then eat with the bangus? – Yeah, yeah, yeah. – OK, thank you. OK, squeeze in the calamansi. – [Woman] (speaking in
Filipino) calamansi. – Oh, OK, you can dip in it also? – Yeah, yeah, yeah. – OK, and what about this sauce? – Fish (speaking in Filipino)
and soya sauce, lovely. – Oh, soya sauce, just soya sauce? – [Woman] Yes. – And then chilies. I’ll just break these up in here. Moving over to this fish here. That addition of that green
tomato on top is just brilliant. Goes onto my rice and move over here, add some of this sauce and that chili. Oh yeah, OK, that is anchovy sauce. Ohh, oh, I know that flavor very well. Very sharply salty, fermented fish flavor, oh and with that chili,
and then contrasting with the fish and then sour tomato, oh, there’s celery on here too. Oh, that’s awesomely good. Oh, you have to eat this,
when you come to Manila and this time, I’m gonna go for a little bit of the soya sauce. A little soya sauce on there and then I’ll chase it with a chili. I chased it with the chili. That’s a brilliant combination as well. I think that’s just straight soya sauce, so you got just that. It doesn’t have that
fermented flavor to it and the chilies are a little bit spicy, but they feel wonderful. Oh, I love it. Ohhh (laughs) wow! OK thank you, thank you very. Thank you very much, what
is it, what is it called? – Lechon kawali. – Lechon kawali? – [Woman] Yes. Wow, and this is another one
of their famous dishes here. That is just ridiculously creamy and fatty and crunchy, all the textures. Those chilies went down so well, that I had to get more chilies. And then I’ve already
eaten some of the beef, but there’s still a whole chunk of beef attached to the bone. Ohh (laughs) look at this. I’m gonna, maybe I should
just bite from here. Oh yeah! That is some real beef. It’s tender, it’s a little bit fatty. – 740. – Just finished with that meal and you can actually come
out here and buy ice cream right on the sidewalk, right
outside of the restaurant. The restaurant is packed right now, lots and lots of people and they are just smoking
out this entire area, it’s just smoky because
all of the bungus grilling, the milkfish grilling on the grill, just that smoke is filling
this entire neighborhood. The, everything was delicious,
but that grilled milkfish, that was just next
level, unbelievably good. That’s something you have to order, that’s a Filipino food you have to order, when you come to this restaurant, but the, I love everything
about his place. It’s friendly, the owners are very nice, the food is delicious, the atmosphere. They have both a few tables
out in the front patio area and then they have some
tables on the inside as well, but a fantastic, local
restaurant in Quezon City. I loved it and I hope
you enjoyed this video. Please remember to click thumbs up and also make sure you subscribe for lots more food and travel videos. Thank you again for watching and I will see you on the next video.

100 thoughts on “Best Filipino Food – Must-Eat GRILLED MILKFISH in Manila, Philippines!

  1. You should try going to Pampanga.. try grilled sisig lechon sisig and malabon noodles you’ll find a lot of restaurants near macabebe or apalit.
    Oh they even have this amazing soup 🍲.. I know there’s one in apalit and one is in the river side (canal side) of masantol but I haven’t been home in a long time.. so good luck tho.

  2. Hi Mark
    I’ve followed you for couple years now. I’ve enjoyed every destination. This Filipino series is hitting home for me right now. I have been in hospital for over a month and I’m being cared for by pretty much all Filipino nurses. I have been chatting about their food culture and how they prep for it. I can now put words and recipes that I have gathered together. You vlogs are infectious. I love what you do. When I am better my wife and I are going to try and save up to be able to travel there and taste al the flavours for ourselves. Keep doing what you are doing sir. Andy MORLEY Luton and Dunstable Hospital.

  3. If i encounter this man and owned that store i will let him eat free coz he is so freindly and beside he advertised that store..dont scam that man pls be fair..maging makatao kayo magpakita kayo ng kagandahan ng pag uugali..

  4. Hi there mark, Welcome to philippines again. Many times you travel here in philippines and you really enjoy eating our delicious food. I'm one of your big fan because i've seen a lot of foods which is very yummy. Filipino food really good and delicious, Thank you for your kindness and very happy person.

  5. I love your blog mark I’m from Manila ph gudluck to u and to ur pretty wife ❤️❤️❤️❤️❤️❤️

  6. thanks for doing a nice review of our local foods in the city. you really nailed it with your signature delicious smile

  7. you amazed me bro eating chilli alot wohohohoooo!!!your reaction is just like eating peanuts.yummy foods im hungry at 3 am…mah God!what should I do can't sleep

  8. Mark is just being generous with his food comments because he knows he has a lot of Filipino subscribers. Enjoy eating Mr Weins

  9. You are totally crazy for chili peppers I thought you were going to skip the chilies I was wrong awesome keep it up love it

  10. i just wanna say that i admire you appreciating different cuisines and culture and also not showing any fear of trying any dish.. whatever it is. keep it up👌🏻

  11. wow so good to taste our filipino foods. please watch this also if you like foods. specially Filipino food.

    https://youtu.be/Xz4PKQSlx18

  12. i loved watching ur vlogs sir mark wiens..hope u can visit my place which is Siargao the surfing capital of PHILIPPINES..! much love..

  13. Mark..you seem to jave something good to say about most everything..so i really do wonder what your real favorites are.

  14. Mark, next time you visit philippines, try to eat chili ice cream in bicol…you will love it…

  15. Mark I dont know ifmsomeone had told you that you can eat the grilled bangus and the roasted eggplant with green mango and bagoong together and it is also delicious. And/or grilled bangus with that toppings and bagoong and squizzed kalamansi ( without the pits or seeds). My mouth was watering just watching you eat. Love the bulalo too, yummmm.

  16. thanks sir for visiting my country…i hope you come here in Zamboqnga city Philippines 😊😊😊

  17. Thanks Mark! Try to visit Bicolq region, the chilli and spicy delicious foods in the Philippines, you have to try ( chilli ice cream, original bicol express, ginataang laing, kinunut, pinangat, pili nuts, ginataang susu, etc….all authentic origins of that amazing all spicy foods we like👍🤗💪 i love spicy foods❤🏃💪

  18. How wonderful this video mark wiens, thank you for visiting our country and thank you for tasting our filipino foods. I know you really love chillies, by the way did you already visit bicol? one of the province here in philippines. Many of the bicol foods have chillies. Two of the popular foods in bicol are the Laing and the Bicol express 🌶🌶🌶.

  19. Ang sarap tlga panoodin ng blog…muh… Salamat dahil nagustohan mu ang mga foodz dito samin sa pilipinas… Lagi aq sumusubaybay sa blog mu sana mdami pa magawang blog..

  20. I love chicken heart. People look at me like I’m crazy, but I always want the heart of the chicken or turkey.

  21. New subscriber here. Thanks for appreciating our food in the Phils. I just recently read an article how bad and unflavorful and how fatty and oily our foods are. Just too bad the author didn't get to taste and experience the real Filipino food flavours like you did. Hope you have a wonderful stay in the country i love the most, the Pearl of the Orient seas, The Philippines.

  22. Liver has a taste all of it's own and I like liver very much..thank you Mark..Lots of great food before your mouth..go on and eat..great day

  23. I always watch you in the youtube specially when you went to Africa in Ghana but now you are in my country Philippines! So wow!

  24. Wow Mark! That spread looks great! I just love your videos from the Philippines! I wanna go home so badly! Enjoy every bite! One day, I hope to get to go to Thailand and Singapore with my hubby to try foods, etc. You are such a delight to watch!!

  25. Been wondering where are the sauces. Its good you found them. Lol😄😄😄
    Grilled bangus is good with chilli vinegar.

  26. Most bangus sold in Manila and otherplaces comes from Dagupan city, in the province of Pangasinan. Its known as the bangus capital of the Philippines, the bagoong fish sauce and the best alamang the fermented shrimp paste also comes from Dagupan city and outlyi g tows of Lingayen and Binmaley.

Leave a Reply

Your email address will not be published. Required fields are marked *