Aired (February 23, 2025): From a misordered mannequin's arrival, 'The Grand Hausse' was born into something unexpected! And 'My Ilonggo Girl' star Andrea Del Rosario didn't miss her chance to visit and experience it firsthand through its food and fashion offerings. Watch this episode now.
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
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00:00Are you looking for Japan vibes while having coffee?
00:04We know a spot in Quezon City for that.
00:07The Coffee Dojo and the Mayilonga Girl star Andrea Del Rosario will join us in this Japanese coffee experience.
00:15Wow, yummy!
00:22The reason why we had Coffee Dojo is because my friends and I really love coffee.
00:27The first time that we went to Japan, we fell in love with the concepts that they have in their coffee shops.
00:33So we thought, why don't we bring it to the Philippines so that our coffee lovers here would experience
00:40what we experienced during the time that we are sipping our coffee in Japan.
00:46That's the reason why we have cherry blossom outside.
00:49They can experience sitting under a cherry blossom tree while having coffee.
00:57As you can see in the background, there's a view of a window where people are walking.
01:03That's what we wanted to project there.
01:05In totality, we wanted to elevate the coffee experience of the customers
01:10and at the same time, they can experience that they are really in Japan.
01:14Hello Food Explorers!
01:16This is Ms. Andrea Del Rosario.
01:18I am Margaret from Mayilonga Girl.
01:22You might be asking, before we shot Mayilonga Girl,
01:27we came from Japan, my family and I.
01:31That's where we found the delicious coffee and pastries.
01:40Today, I'm so happy because I found this place.
01:43It's called Coffee Dojo.
01:48See guys, they have this.
01:51Look!
01:52Mochi Donut is inspired from Japan.
01:55If we're going to compare the donuts that we have here in the Philippines to Mochi Donut,
02:01it's totally different to experience.
02:03Because Mochi Donut is chewy,
02:06and it's not like our regular donuts here in the Philippines.
02:11Wow! Thank you, Miss!
02:13Alright, what's this?
02:15This is Tokyo Banana, inspired by Tokyo Banana bread from Japan.
02:19So, it's a combination of banana milk and then espresso with taste of caramel sauce.
02:26Wow! See?
02:28She heard it, banana, coffee, caramel.
02:31Three things that I really love so much.
02:33All in one drink.
02:35Wow! That looks so good!
02:41Yummy!
02:44I can taste the banana, the caramel.
02:49I like this.
02:51Matcha Mochi.
02:53See?
02:59Guys, I like matcha.
03:02As a matter of fact, I brought a lot of matcha from Japan when we came back.
03:08So, another favorite.
03:11It's so good!
03:13There's something about the texture.
03:15I love the softness compared to other donuts.
03:19Marshmallow donut?
03:21Because it's really that soft.
03:23It's really good.
03:25So, our next drink is Fuji Latte.
03:28It's a bali latte.
03:29It's milk and espresso with Fuji cream on top.
03:33For Fuji cream, it's our own version of sea salt cream.
03:36So, it has a hint of salt and sweet.
03:39Doesn't it look like Mount Fuji?
03:42See? It's all snow.
03:45That's sea salt.
03:47I'm sure a lot of people will like this.
03:53Wow! Yummy!
03:59Guys, I wish I can share this with you.
04:02It's so good.
04:07Our next drink is Butterbeer.
04:10It's inspired by Harry Potter.
04:13It's a caramel flavor with Fuji cream on top.
04:18But it's non-alcoholic.
04:20Oh, I was gonna say.
04:21Guys, I don't drink.
04:23See? The best!
04:26Guys, I wish I can explain this.
04:29It's so good.
04:31It's like a soft drink.
04:34It's like a float.
04:35And look at the froth.
04:36How do they make that?
04:38So, this is matcha float.
04:41Matcha soda with ice cream on top.
04:44And then for the pastry, it's taiyaki.
04:47With dulce de leche filling.
04:51So, it's matcha float.
04:54Because you can taste the soft drinks and the matcha and the ice cream.
05:01Now we try this.
05:05Wow, look at that, guys.
05:11Wow.
05:19Yum.
05:20It's a bad diet.
05:22Crunchy.
05:24It's freshly cooked.
05:25And it's really, really good inside.
05:28It has that filling.
05:33It's hot inside.
05:35Which makes it really good.
05:41Hmm.
05:42This is our ramen.
05:44Pork base.
05:45Fukuoka style ramen.
05:47So, the flavor is tonkotsu ramen with soy sauce.
05:56It's like you're eating fine dining noodles in a plastic cup like this.
06:04But it tastes like fine dining food.
06:08It's good.
06:09Very good.
06:14Where's Sir Gov?
06:15We need to share this.
06:17Sir Gov, where are you?
06:21Please do watch My Ilonggo Girl.
06:23GMA 7, 9.35pm, Mondays to Thursdays.
06:29I experienced Japan again.
06:31The food.
06:33I was really surprised.
06:36Because, like I said, it's hard to replicate it.
06:41And I think Coffee Dojo is on point.
06:47Have you seen a fashion boutique restaurant?
06:50If not, Andrea will take us around the Grand House in Quezon City.
06:57A unique place where you will not only see fashion, but also taste it.
07:05Let's go.
07:11Hello.
07:12Welcome to the Grand House, Ms. Andrea.
07:15Hello, thank you.
07:17Thank you so much for having us.
07:19Super nice.
07:21Thank you so much.
07:22Your shop is beautiful.
07:23This is our fashion boutique.
07:25Yes, okay.
07:26You may have a look of our collection.
07:28Okay, yes.
07:29Show me around.
07:30Sure.
07:32Actually, the Grand House was intended to be a furniture shop.
07:36Okay.
07:37It all happened when a misordered mannequin arrived at my doorstep.
07:41So, I was surprised.
07:42Because, supposedly, it's a furniture shop, that's why it's a house.
07:46Yes.
07:47But when the box came to me, I was surprised because the mannequin came to me.
07:53And in my heart, I knew that it was designed to pursue my fashion, which is fashion and art.
07:59Of course, we also have a surprise upstairs.
08:02Wow.
08:03We don't just serve fashion, but we want our guests to also taste it.
08:16So, now we are here at the Grand House.
08:18And we will taste their…
08:20You call it?
08:21Designer dishes.
08:22Designer dishes.
08:23Yes.
08:24Right?
08:25For example, yes.
08:26Did you get inspired by a trip?
08:27A trip somewhere?
08:28Because I could see that it's European.
08:31Look at how beautiful her nose is.
08:34Right?
08:35Why?
08:36Not really.
08:37Not because of the trip.
08:38But you like Europe?
08:40Yes.
08:41That's how I feel.
08:42One of the missions of the Grand House is really to be a catalyst of awakening to our best self.
08:50Wow.
08:51I wanted to promote healing, inner healing.
08:54That's why our menu, I want everyone to welcome love, abundance, gratitude, joy, peace, and…
09:03You want to inspire.
09:04Every detail is a reminder that we should be grateful for whatever we have.
09:12That's also what you want to convey to your shop downstairs, even to the ladies, right?
09:20It's really inspiring.
09:21Thank you so much.
09:22It's funny.
09:23Our first dish for today.
09:24Yes.
09:25Ceviche pura.
09:26It has a Valentina sauce and a coconut crema on top.
09:29I really wanted to create dishes that are too beautiful to eat.
09:33Yes.
09:34To blend all the flavors all together.
09:37We need to mix all the flavors, all the colors of the sea.
09:43Yes.
09:44Yes.
09:45Ceviche, so it's like Kinilaw.
09:47Yes.
09:51It's a bit spicy.
09:53And to balance the spiciness, we have coconut crema.
09:56And our ikura has a bit of saltiness.
10:02I like kilawin because it's not so fattening.
10:05That's why I like it.
10:06And of course, Batangueña, I'm from Batangas, so we always have kilawin.
10:12This is a nice take on kilawin.
10:14Thank you so much.
10:15For your next course, our signature pasta dish, our ravioli.
10:20So this is one of our bestsellers, our divine mushroom ravioli.
10:26So we curate the pastas.
10:29So we make all the pastas one by one.
10:32Freshly made pastas made with superfoods like for example,
10:38Pesto?
10:39Purple, made with arugula pesto and mushroom espuma.
10:43Wow, I love this.
10:45So the colors of the pasta is made with superfoods like beetroot, the red color,
10:50the green one is the spinach, the purple one is the ube.
10:55We don't use food coloring for preservatives here.
10:59This is a freshly made pasta.
11:01That's so nice.
11:03Mmm.
11:11Guys.
11:15I'm losing my adjective.
11:17It's delicious.
11:19This is so delicious.
11:21Wow.
11:22So far, guys.
11:23Sorry, Bat.
11:25I can taste that it's really fresh.
11:27Yes.
11:28Can I just say?
11:29Can I just say?
11:30It touches all of your senses.
11:32Visually, your palate, and even the ambience of the place.
11:37Thank you so much.
11:38You know what I mean?
11:39It's really an experience, guys.
11:40So when you come here, you'll see what I mean.
11:44And for your main course, our Amity's Tenderloin.
11:49Wow.
11:50We know that a lot of people offer steak,
11:54but for this one, we really thought of something that's vibrant in color and unique.
12:00Can we? While we're talking.
12:02Usually, steak is preferred with mashed potato and fries, etc.
12:08But we thought of a way to make it more creative and fashionable with the color combination that we use.
12:15At the same time, it's very unique to use ube.
12:21Of course.
12:22Being a proud Filipino,
12:25you incorporated the ube puree.
12:28Wow.
12:35I actually just came from Argentina.
12:38They have different ways of cooking the steak.
12:45It's hard to cook.
12:47You know what I mean?
12:49But, yeah, it takes a certain skill to cook it right.
12:55Thank you so much.
12:57Oh, wow.
12:58This is the best part.
12:59This is my favorite.
13:01And for your final course, our Salted Egg Cheesecake.
13:05Salted Egg Cheesecake.
13:07Yes.
13:08Served with?
13:09Salted Caramel Hickory.
13:12So our caramel is a bit smoky.
13:15Yes.
13:18Wow.
13:26Oh, my.
13:28You ruined my diet, guys.
13:30It's so good.
13:33Wow.
13:34It's really good.
13:35So unlike the regular cheesecake, we made it a twist.
13:38And then, our Filipino culture is still there.
13:42We love salted eggs.
13:45You can really taste the salted egg in the cheesecake.
13:49Salted egg, yes.
13:50It's a good twist, right?
13:52But it's a balanced output.
13:53It's not easy to make.
13:54The caramel is a bit sweet.
13:56And the caramel has a slightly different smoky flavor.
13:59Right.
14:00There.
14:07My margaret comes out here.
14:11It's good.