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  • - Hey everyone, it's Mark Wiens.

  • I'm in Manila, Philippines,

  • and for lunch today I am eating

  • at a Filipino roadside restaurant.

  • This is one of the restaurants

  • that I am most looking forward to eating at.

  • This place is on the corner of the road.

  • There's a mechanic's shop kind of surrounding.

  • It's a great environment,

  • and the Filipino food they serve here

  • looks absolutely incredible.

  • (lively music)

  • Hello, hello.

  • What is your name?

  • - Martina.

  • - [Mark] Martina.

  • Nice to meet you.

  • - Nice to meet you too.

  • - [Mark] How old are you?

  • Four.

  • (sizzling)

  • (chopping)

  • Can I have leimpo, two.

  • There were so many restaurants I was looking forward

  • to eating at in Manila

  • but the legendary Aling Sosing's Carinderia,

  • located on the corner of a neighborhood street,

  • shaded by a giant mango tree

  • with an impressive array of Filipino food

  • was a local spot I couldn't wait to try.

  • Like most carinderias, or local Filipino food restaurants

  • in the Philippines, to order,

  • all you have to do is walk up to the front of the stall,

  • check out all the glorious dishes in front of you,

  • and pick and choose whatever you like.

  • - One tilapia?

  • - And one tilapia, yes please.

  • Oh, thank you.

  • Oh, squid, can I have squid also.

  • And also this, and also one plate of this one.

  • Pok med, yes.

  • Okay, and two rice.

  • The most challenging part

  • is not ordering everything you see.

  • Oh yeah, Mike is looking at all that food.

  • Michael, look at all that food.

  • I had read that this was place

  • would get just absolutely jam packed at lunch time,

  • so luckily Jing and I came right at 11 a.m.

  • We arrived here there were tables open

  • but right now as we sat down

  • it's completely full,

  • there no more tables left.

  • People are gonna start waiting

  • and it's not even lunchtime yet, it's just 11 a.m.

  • It is a carinderia-style restaurant.

  • It's a local Filipino food restaurant,

  • and you walk up to the front,

  • they have all of the dishes prepared,

  • all of the different stews,

  • and all of the different common, typical Filipino dishes,

  • and then they also are known for their grilled tilapia,

  • and they're also known for their inihaw na liempo,

  • which is the grilled pork belly.

  • So, this is one of those restaurants

  • where you could just stand up there

  • and pick and choose so many dishes,

  • and it's hard to know when to stop

  • because you wanna eat it all.

  • This is also a great time to come to this restaurant

  • because you see all the dishes are prepared.

  • And another thing I read about this restaurant

  • is that they don't recook any more food,

  • or they don't cook any more dishes,

  • so once that dish is gone, you're out of luck,

  • they won't have it again for the rest of the day.

  • I gotta start with the signature dish

  • which is their grilled pork.

  • They have it all in just slabs of pork belly

  • that they grill like that but then when you order it

  • they chop it up into bite-sized pieces.

  • Big bite-sized pieces,

  • and you can see the, oh, that's the skin right there,

  • that chewy skin.

  • Well, I think I'm just gonna go in with my fingers for this.

  • I want to get a piece for my first bite

  • that includes all layers of the belly.

  • Oh yeah, you can see the skin, the fat,

  • and immediately I can feel the juices coming onto my fingers

  • when I pick that up.

  • It's so smokey,

  • and then the meat is tender

  • but then the skin is pretty rubbery

  • but that's all part of the textural experience.

  • Next up I'm gonna try the fish

  • but I think I'm gonna make my sauce first

  • with calamansi and chilis.

  • I think this might be soy sauce.

  • I'm going to go for the soy sauce

  • and then I'm going to add this to my chili bowl.

  • And then squeeze in the calamansi.

  • Oh yeah.

  • This is the sauce of champions,

  • and then just kind of mash up this chili a little bit.

  • I'm definitely gonna ask them for some more chilis.

  • Actually at the front there

  • they had a whole panful of chilis,

  • so I think you can maybe go up there

  • and self-serve yourself.

  • Alright, that's gonna be perfect for the fish.

  • Okay, grilled tilapia here.

  • Oh, that feels nice and soft.

  • Oh, you can see how juicy it is too there.

  • Oh, wonderful

  • and I gotta go in for some of that chili

  • and that soy sauce and goodness.

  • Oh, look at that bite.

  • Oh, no I lost the chili.

  • The chili fell over.

  • Okay, I'll scoop that back into my spoon.

  • Oh, that tilapia is so nice and juicy

  • and it has a nice smokey flavor,

  • and then just that simple sauce, the soy sauce

  • with the citrus-y calamansi,

  • and the calamansi has a flavor that's,

  • I think it's somewhere halfway in-between an orange

  • and a lemon.

  • Maybe it has like little bit of a sweet tinge to it

  • compared to a lime or a lemon

  • but it still has that nice sour, citrus-y flavor.

  • It's just a simple sauce combination

  • that you can basically eat with everything.

  • This is a Filipino dish

  • that I think it's eggplant, there's okra,

  • there are long beans, and there's bitter melon as well,

  • and if I remember correctly

  • this dish there's some shrimp paste

  • or some krill paste that gives it its flavor.

  • So, I will dig into some,

  • oh, and I think we might have some fried pork in here

  • that gives it its flavor too.

  • Put this onto my rice.

  • Oh, that's awesome.

  • It has a really nice garlic-y taste to it.

  • That's really garlic-y and then you have,

  • I did get a piece of like crispy pork belly

  • I think in that bite.

  • And that pumpkin is amazing.

  • It's not like mushy at all.

  • It's kind of like, or maybe it's a squash

  • because it has a very silky texture to it,

  • rather than being that like

  • kind of mushy, dry texture.

  • That's delicious.

  • I gotta take one more bite of that.

  • Extraordinary actually, extraordinary.

  • And I'm gonna follow that with some of this soup.

  • Oh, wow.

  • I was actually expecting it to be plainer than that.

  • Oh, that's really good.

  • A little bit sour,

  • and it has a very meaty broth taste to it,

  • and yet it's not too salty,

  • and the next dish I ordered is kaldereta,

  • and this is another well-known Filipino dish

  • but this is like a stew.

  • Put this onto my rice.

  • Let me get a little bit more of that sauce.

  • Oh, I love that sour taste to it.

  • Kind of rich, kind of oily stew with a sour taste,

  • and then that meat is so tender.

  • That'll be really good with a chili on it.

  • As soon as you bite into that chili

  • that's just an eruption of chili.

  • Oh, that makes, oh yeah,

  • I'm a little bit of a chili addict

  • but that tastes really, really good.

  • And next I've got a squid dish.

  • Oh, a leaf has fallen into the squid.

  • Yeah, and I think it's black ink with the squid.

  • Let me just taste one of the little heads actually.

  • Put this onto my rice,

  • and oh, I'm gonna add a little bit more of that squid sauce.

  • Oh, look at that darkness.

  • That's very sweet

  • and a little sour and salty.

  • It almost tastes like sweet and sour squid.

  • And then the squid is very tender

  • but it almost has like, you can sense

  • that it has like a little bit of rubberiness

  • underneath the tenderness.

  • So, how they've cooked it, it's very nice and tender.

  • - How's the food?

  • - Awesome, man, very, very good.

  • We just ordered some of these grilled pork skewers,

  • pork barbecue.

  • Oh, look at that.

  • That looks wonderful.

  • Okay, let me reach into this pork barbecue.

  • They've just really packed on the meat

  • onto this skewer and then there's a piece of fat

  • at the end here.

  • Oh, that's right off the grill.

  • Oh, that is just ridiculously tender

  • without being too tender.

  • Oh, and that almost has like a little bit

  • of a sweet barbecue sauce to it.

  • We didn't order this at first

  • bu then Ying said we should order this,

  • so I'm glad we got it.

  • The texture of that meat.

  • Thank you, thank you very much, the food is so good.

  • Hello.

  • How are you?

  • Hello.

  • Nice to meet you.

  • What's your name?

  • - Jason.

  • - Jason.

  • - Kaldereta.

  • - Kaldereta.

  • - Margherita.

  • - Margherita.

  • Nice to meet you, man.

  • Nice to meet you, man.

  • (lively music)

  • Thank you, okay.

  • Oh yeah.

  • Now we're talking.

  • Okay.

  • Now we can do some serious chili eating.

  • Oh yes.

  • - Wanna soup?

  • - Oh yes, please, thank you.

  • Oh, hot fresh soup.

  • Is it beef?

  • Okay, thank you.

  • Okay, I gotta take a.

  • Oh.

  • Oh, that's so hot.

  • Oh yeah, it is so rich.

  • Put some of this over the fish.

  • Oh yeah.

  • And a chili.

  • Oh yeah.

  • That completes the trio of flavors.

  • Oh, and that's wonderful.

  • (talks in foreign language)

  • - $640.

  • - Thank you very much.

  • Sarap.

  • Lots of people are coming here

  • for the amazing food

  • and so we just finished our meal

  • and then we got up off the table

  • 'cause people were waiting for our table,

  • so now I'm just standing around

  • just enjoying the aromas from the food

  • and from the grill

  • and just this awesome, awesome atmosphere here in Manila.

  • And yeah, if you're looking for some properly good

  • local Filipino food in Manila,

  • this is a carinderia,