Why 10,000 People Are on the Waitlist for Kora’s Filipino Doughnuts - The Experts
ฝัง
- เผยแพร่เมื่อ 28 ธ.ค. 2021
- Inspired by her Filipino heritage, baker Kimberly Camara created Kora, a pop-up doughnut shop in Queens, New York. Kora boasts a 10,000 person waitlist thanks to unique flavors like ube and doughnuts stuffed with flan.
Credits:
Producer/Director: Pelin Keskin
Camera: Connor Reid, Murilo Ferreira
Editor: Murilo Ferreira
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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I remember when they were first featured on Food Insider and how they used to make these donuts out of their home kitchen. Incredible progress in one year. Congratulations to Kora on the business!
me too
Why didn’t anyone tell me
So that's why the Owner was familiar to me, thanks for bringing it up 🤣
That’s what came to my mind too
Awww I was about to comment the same!
Can I appreciate that everything is pre-order so and food scraps are incorporated back into the doughnut so nothing goes to waste. everything looks so delicious!
its a typically filipino thing to "leave no ingredient scrapped"
we even use Blood (dinuguan, and roasted "betamax" skewers), Ox Tails (kare-kare), or even chicken feet and head (BBQ) as an ingredient
this is why it's rare for us filipinos to go vegan because we know where our food is coming from without sensationalizing it...we see food as food just like how our pre-hispanic ancestors sees it
You can.
@@MazdaTiger Not that rare for people to not waste food in asian culture.
@@MazdaTiger it pretty much is south east asian culture, not just Filipino
Every bakery and donut shop does that
What I love most about their process is that they WASTE NOTHING. Every scrap, from the leche flan to the kamote, is repurposed. And they look soooooo good too! o7
I KNOW RIGHT. Totally love the business model and everything!
I know right. My pet peeve is seeing companies waste pounds and pounds of good food every day. It's so horrible and seems like there could be a far better way.
It's very Filipino. To waste any part would be so blasphemous! Haha
I wonder what they do with the part of the donut they punched out for the flan..
Probably ate them themselves 😂 Like @Got Seven said, to waste food in a Filipino household, you’d have to be mad. 😂😂
Her knowledge on a chemical level of dough is really impressive. Smart pastry chef & obviously a great businessman too. Good for her. Happy to see someone do something they love & get rewarded for it
You mean businesswoman
@@carlosmontana6213 I don’t think that’s a real word - Jack Donaghy
@@carlosmontana6213 no. No i didnt. I'm not degrading anyone or trying to upset anyone when i say "businessman". I understand "man" is in the word. But it has nothing to do with gender, Carlos. It's just a word used to describe a person's professional or occupational status.
Here i am paying this nice woman a compliment - and you come on here trying to police language that is clearly not insensitive. How dare you. Shame on you. Stop looking for things to be offended by.
So, not to take away from the kind words you shared, but it should actually be businesswoman or businessperson (which are real words). According to the Oxford dictionary, businessman is defined as: a man who works in business or commerce, especially at an executive level. I think of it like if I called a male a businesswoman.. he probably wouldn't like it, just like most women probably don't want to be called businessmen
@@MoDeegroes “it’s just a word to describe a person occupational status” 😂 businesswoman means the same thing just the opposite sex. While complimenting her you could have a least got her gender right, because businesswoman is also word.
I like that you can tell she knows all the science behind everything she makes. You can tell they really developed the whole process over a lot of time.
Yes! I feel like I was learning while planning this trip.
She was fun to watch! like watching a college professor
@@ayykayy_ ,, obviously 😂
😯😯
@@ayykayy_ True. I remember her saying shs used to work for catering and when the pandemic sidelined her, she started baking in her kitchen.
I respect anyone who value their heritage but not afraid to do something new.
Don't let the Italians read this
@@nayu23 Vaffanculo!!!
That is conveniently when the heritage you want to exploit or celebrate is just stuff that was sensationalized, embellished with a backstory to give it character and a dash of exotica. While Ube can pass as a Filipino thing. It is cringy to hear them call these Donuts as Filipino donuts. Ube Jam is actually expensive to make and so they are not common. Plus they may be labor intensive. Most Filipino know Ube as a classic Ice Cream flavor, which is cheaper than the Jam.
So true tho
Fusion flavors are actually in the culture tho, it isn't new and not insulting. Innovation has been a part of our culture since way back so we are kind of welcoming it.
that is the cleanest cooking station I've ever seen, and the donuts are so diversely unique!! It looks so appetizing and is a literal ART!
Well they were operating out of their home a year prior to the video if I remember correctly
Yep
That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
Only thing I didnt like she was speaking on top of food, saliva flying over.
Kimberly needs her own cooking show. She's an amazing narrator and you can tell she is really into her craft which is contagious.
Yes
I just wish her grandmother could see how many people enjoy her recipe. She created something that outlived herself and brings enjoyment to thousands. Truly a beautiful thing.
This comment reminded me of Italians haha
@@ShiratoriIsOffline lol
she probably can do by visiting her in spirit
All recipes out live their inventor unfortunately some recipes don't get passed on and we miss the opportunity
That is priceless yet among the great contribution to humanity...
I love how at Kora, they don’t seem to waste any food! All scraps are used in another part of the dish, which just makes the dish better! Go Kora! May business be booming for you this new year!
No scraps left out. Very filipino at heart 💙
So good and smart
Filipino things. hehehe
Exact same comment was already posted on another one of these videos..
@@JThrdT thats not a filipino thing lmao 😆
I’ve tried them before and they’re 100% worth the hype! Each donut tastes different and it really captures an authentic Filipino taste.
I feel like Filipino desserts & snacks are slowly becoming recognized for their uniquely delicious qualities. From the place that makes halo-halo and ube (or corn) ice cream, now we see flan donuts, this is a wonderful thing
@gusgarcia2440 true man i love mexico, some of the best food is made there for sure. Even got to try a Nahuatl dish , don't remember the name it was bright red. One of my fav places i've ever been :)
@gusgarcia2440you mean Mexico have halo-halo and ube halaya too??!! Lol
💯🇵🇭🇵🇭
I appreciate the fact that everything is used, scrap and all, so that nothing is wasted. Hats off as well to the ingenious ways of incorporating Filipino ingredients in creating new recipes.
Its Filipino values to not waste food. If you go to a party in a Filipino house, they will insist for you to take home some of the food.
It is an insult for us when someone wastes food. That is because someone out there cannot eat 3 times a day...
@@zebulundocallas True. A lot of boomers/parents have experienced extreme poverty here. So wasting food is considered taboo.
Yeahhh I totally appreciated that too
@howdyho pati kahirapan naisingit pa nga hays, di ba pwedeng umaangat angat na naman kami ng kaunti kahit papano? Alangyang komento yan medyo nakakahiya
@howdyho negatibo dating ng komento mo sakin, alam naman namin na kapos o mahirap ang iba, wag mo naman ipagsigawan dito sa youtube lintek lalo na pati mga foreign mababasa din komento mo
This girl was my tutor when we were in college and she is such an AMAZING human being!! So smart and just a welcoming soul, so happy for her!!
🥰🥰🥰
Wow, so accomplished and she seems so young! 😃
Damn that is amazing story and person
what school?
If she was actually your tutor you would know her name not "that girl "
Literally want to go to New York just to try this 😍 I’m easily moved by the hype! Haha
Ayy sup
Mmmmm...donuts
Ayo my man😳
Ain't worth it. The city is trash.
your fried niga
I have never seen such beautiful donuts in my entire life. The way you break down all your ingredients like a science; having sweet flavors, bright colors, different textures to enjoy. You know what they do and how to handle them. It's a beautiful art to watch I always admired chefs and their diligence and tenacious drive. Just amazing and I wish nothing but the best for you and your team! Also I want to try all of your donuts!!!!!
Proud to have ordered these 2 years ago and picked them up myself at their apartment in Queens. The donuts were visually appealing and very tasty!
Thanks for the review.
Queens?? Where?
same
Which donuts doesn’t visually appealing and tasty
Lmao shut up.how about you feel proud for your mom.
As a Indian who loves and appreciates the Filipino culture, this is so freaking cool!! Also praying for people of Phillipines.
thanks! the flan used here is known as Leche Flan in the Philippines, btw
Thanks, bro. I'm from the Philippines. Sending some love to india
Sending Love💖 back 2U
I have a classmate from India and he gave me Indian snacks, I don't know what's it called but is was brittle and taste sweet and it was square. God bless India 🙏💯
@@wyattalfonsodebelen3387 did it have peanuts ? I think I know what your talking bout
I’m not a donut person but I can appreciate the attention to detail and the overall aesthetics of these creations. 👏🏽
I'm not a donut person, but I am a leche flan person 🤤
I’m not a donut fan and I hate flan, but I’d still enjoyed watching and I agree, everything looks amazing
This shows so much about how a person's appreciation towards their culture and family is integrated into their expertise. Very inspiring and heartwarming, indeed.
I wish she could establish her brand here in the Philippines also. It's looks so mouth watering. And I bet you it Looks like it taste better tan Krispy kreme or Dunkin'donuts.
Yeahh
Lol you say that as if dubkin donut is the standard 😂
Looks good
Mahal yan satin lol
And also mister donuts
I'm actually pretty shocked that she's so transparent (to a certain degree) about the ingredients that goes into these donuts. Usually food brands that has made their names keep almost if not all recipe related thing a super classified secret, for good reasons of course. So this is very fresh and I really appreciate it
She actually left out that the secret ingredient is meth
@@MB-sn8sf because of how addicting they are? lol
@OneFortyFour how so?
@@steamoreeno The number one cause of death in the world is cardiac disease. And when he says it is as bad as alcohol, I'm sure he was being a bit exaggerative but, in all honesty, sugar is very addictive, and it's not talked about because it isn't seen as a pertinent threat as much as things like alcohol and drugs are... but it is very deadly itself.
@@steamoreeno obesity is at an all time high lmao don't kid yourself. the body itself develops physical withdrawals from sugar and high carb diets! low energy, nausea, headaches. it's real lmao
This is labor of love. I feel the effort you put in each donut you make. It's just amazing!! Congratulations to you. Proud of you guys. Ang galing nyo!! Mabuhay kayo!
During the early part of the video, I saw them punch circles from the flan and wondered if the rest of it is just thrown to waste. So they actually use that “unused” part. Good to know. Turns out, they do that for all their recipes. Nothing wasted! Can’t wait to try these when I’m in town. Hopefully the waitlist wouldn’t be too long by then!
6:29 you can watch on this part
My heart goes out to the Filipino people who are suffering right now, for those who don’t know a unprecedented typhoon struck the southern Philippines just over a week ago, already confirmed to have taken at least 400 lives
striking one of the poorest isolated areas of the Philippines. My dad who lives there has been told by the local government that power could be out for months and grocery stores could take just as long to be restocked.
I wish you all the best
I survived the typhoon,I'm lucky I'm alive
Thank you
Odette was devastating in the Visayas Area. Lots of prayers for recuperation and recovery.
Praying for the awesome Filipino people. Hope the best for them.
Prayers to all impacted
She took Filipino desserts in a whole new level.
exactly!
Satisfying, very sweet, a must try
You can tell she's soooo passionate about these donuts. They deserve every bit of success they have
Frankly, I wish I had never seen this video. Kora's products look so mouth-wateringly delicious, so lovingly inclusive of their Pilipino heritage and prepared in such meticulously clean environments that what is available from Canada's premier coffee and donut retail outlets here in Toronto pale by comparison. Count your blessings, New York and congratulations Kora for establishing a successful business in what must be one of the toughest markets in the U.S.
Just some bakery items at home and get some of your lust for life back. I like to make extra rummy tiramisu personally.
As a Filipino, this is just so satisfying. Everything is so Pinoy but also pretty ingenious. I want to taste everything.
its a donut. they have donut shops everywhere
Ako din 🤣🤣
oh my god you. i love your profile 🖤🖤 he’s my forever hollywood crush
@@danielpark960 it's not just a doughnut, it's a Filipino doughnut and learn how to spell first before you come up killing everyone's mood
@@M00NL9GHT there are two ways to spell it. a chinese fried chicken is still chicken just like that donut is just a donut
You can really tell she's a smart chef. Literally incorporating science to make everything works well and it turned out almost perfect. I didnt know ube, leche flan and kamote would make an awesome doughnuts plus they look beautiful Sad we couldnt even purchase 1 here. More power to you!
She is a CIA-trained chef. Not surprised that she's awesome.
@@originalresqme i mean cooking IS a science
@@slickrick2420 ok?
Because you're not a pastry chef and have no training in th field. If you did then you'd know you can pretty much turn a lot of things into donuts. You just need to know the basics and have a discerning palate.
Who the f calls it leche flan
I congratulate her on a unique dessert that looks and sounds delicious! This is what we need, creative people making new things!
An honest person with an honest love for her heritage, food and family!!!
I really enjoy the fact that the flan that wasn’t punched out and the other waste is used and not disposed of.
I feel the same, too. They are so dedicated in what they're doing. It makes me happy.b
Same with the sweet potato. It was the first question on my mind, what do they do with the left over?
same sentiment!
No one wastes leche flan. Nobody can.
i guess it's a Filipino instinct to not waste anything and make use of everything. when other nationalities throw away scraps, like for example, organs of chickens, filipinos have been known to actually make the most out of them and cooking them in the most unoredictable way pssible.
I respect the fact that they use the scraps as part of the recipe itself. No waste, pre-order donuts… it’s a very sustainable way to run a donut business
Man that's why Filipino food always looks so appetizing to me. I forget that we share a huge Hispanic culture.
I'm so proud of how you've become, how much more is for your grandma.
I can definitely see why they have a 10k waitlist, those doughnuts would be such a treat! Would make great gifts when visiting friends! Hopefully, they will continue to have great success and happiness!
Also because they’re open 2 days a week from 3-6pm in Queens NYC which has a population 2.2 million
I don’t. Those look wonderful but if I had to wait behind 10,000 people I would just… find some other donuts. It’s ain’t that serious 😂
@@youdidwhat7530 it about new experience, it alright you think it doesn't look tasty. I'm on same boat too, but I'm just picky eater just like normal chocolate donuts with cream fillings
I cant be helped, they have very limited operational hours, plus no heavy duty machines to do very specific tasks, so everything adds to the "artificial shortage" charm of the business
As a Filipino, I guarantee this is legit Filipino dessert in its legendary form. I really love kamote cue with sesame seeds in it you can buy along the streets and the way she transformed it into a brulee with sesame paste and seeds, GENIUS. Don't wanna make a lengthy comment tho but same goes for the leche flan and the ube one, no scraps left behind, great innovations!
I actually make banana cue for my friends all the time back in college in California and they love it.
I love that you use all the scraps, very resourceful and eco-friendly
America was built on the backs of the people in this video. Amazing work!
As a Mexican who loves and appreciates the Filipino culture, this is so amazing and inspiring. Legendary vibes👑👑👑
salamat. Gracias.
Idk but I feel proud seeing them grow. I love how they started this in their home kitchen during the pandemic and now they have basically a factory.
Its the proud pipino in you
@creepyy 😂😂
What's the point of the "idk but"?
@@selinakyle7460
idk = I don't know
it's a short word use in chat
Not really a full commercial factory, as they still lack the major automated contraptions that can do delicate tasks
Wish that we could taste it here in the Philippines! The way you guys put so much effort in to making these is incredible! So much love and passion. You take these donuts on another level!
You can tell they are well educated and smart. Able to take these donuts to the next level
I am starting to appreciate the chefs so much because of you guys so much time goes into prep work kudos to all the chefs
I wish restaurant owners and guests appreciated chefs just as much! Haha!
How could you not appreciate the chef?!??
100% This is why I have so much respect for bakers especially. I wouldn’t last a week!
Firstly, your grandma would be so proud of you. Secondly, it's so heart-warming to see your family helping out. Thirdly, those donuts look amazing! I live in Australia though, so it might be difficult to get some right now (but who knows, maybe in the future I'll travel to the US in which case I will 100000% try them)
Queens, New York, NYC.
Quick question mr australian guy how big is a actual spider in australia?
@@diooverheaven2913 you don't want to know how big you need to know how venomous.😂
@@rubytwoshoes1032 what if peter parker's spider was a australian spider?
@@diooverheaven2913 They can get really big tbh. Most are about the size of your hand but some are bigger. But like L P said, the smaller ones are the ones that tend to be more poisonous/venomous. I remember seeing a guy who had part of his face missing from a spider bite, it was actually horrifying 😥
I love this so much. Every little detail about their food and how they run their business seem so well-thought-out. I also love how transparent they are with the ingredients and processes they use.
I wanna try them all !! It was beautiful to see her talk about her products, she is deeply implicated into each process and enjoys it. Very lovely lady, I wish her the best 💕💯💪🏽
Being leche flan is my fave dessert, i was getting kinda worried that those left over flan would go to waste. So glad they're using them as filling/glaze. Nothing goes to waste.
Leche flan is just so good and them doing that makes me happy too. 😊
Now I wanna try blending flan and consuming them as a spread instead. Make them a bit sweeter and spread them on white bread. I have a large family, so I see this as a way of making more with less.
Same here. I was like... Can we get those lecheflan trims? 😂
Lol. And here i am asking who eats those scraps coz i wanna volunteer 🤣
@@ncdxero88 i remember back in college when the students of the culinary courses sell shakes with blended flan in it... its absolute bliss and would even add-on and extra flan as well
Some pastry chefs with complicated prep won't do it themselves but you can tell she's right there in the thick of it everyday
She has a culinary background and I read that she used to work in catering but the pandemic sidelined a lot of events so she started baking in her kitchen and taking small orders
@@rumblefish9 There is the long dilemma chefs struggle that can hamper their outlook in life, the battle for over complicating things just to satisfy personal recognition vs making things simple and manageable for practicality.
Not sure I would like some of these (not a sugar guy), but I LOVE the process and how so many are still giving love to the homemade/“best product possible” mindset. People should be rewarded for going the extra mile, and it’s refreshing to see it in action.👏👏👏Might have to buy some and gift them away just so show my support.
I’m here for the co-founder. I love her smile, her narrating skills, her spirit. She’s wonderful. Her parents raised a wonderful human🙏🏾
This is not just doughnuts. This is art!!
I love this and I'm very happy and proud of her.
I'm not
@@Sincewayback1997 ok? you’re just jealous you can’t make these perfect donuts unlike her.
Yea everything is art nowadays.
@@ashe9750 perfect donuts? Okay I know you're on the spectrum and a total doormat for society. At best shes a prop designer. Reviews say oily donuts that look great but taste mid. Definitely not perfect if thats the case. Doofus
This process is so labor intensive. Kudos to these guys!!
Not really. They are just doing your basic baking. This is how all the most basic stuff is made.
And working ungodly hours
The work is hard
Americans can’t handle most work like this
@@orion7741 “Basic baking” for how many people, though
These are SOOO good!. I had the opportunity to try them on my trip to NYC last week. You have to order Monday at 3pm as soon as they open ordering. They sell out VERY quick.
Damn, these 2 really deserves the success. They're all in it, not just the boss that sits back and supervises.
I have the utmost respect for my Filipino brothers and sisters introducing our cuisine to the world. In terms of global cuisine that has been “normalized” around the world I feel Filipino food hasn’t been glorified enough! So much love for Kora and many other small Filipino businesses like her’s. Cannot wait to taste and support
It will be a while "10,000 People Are on the Waitlist for Kora’s Filipino Doughnuts"
It hasn't become famous, may be because it is not as appealing as others ?
How much have you heard of Dutch food compared to Chinese for example ? yeah...
Milyon ang pilipino na nakatira sa estados unidos. Malamang yang sampong libo nayan.. pinoy lahat.. hnd tinatangkilik ang pinoy cuisine. Karamihan puro chinese,japanese,indian,korean, italian,
We also highlight Filipino cuisine on our 1 month old channel!
Here is our mom's recipe for Ube Halaya: th-cam.com/video/XpR-7l3xmYQ/w-d-xo.html 😊
I dont know but filipino food is so simple 😅 unlike any other asian cuisine. Im pinoy by the way
I want to try these so bad! But I live so far, especially the ube, flan and the sweet potato omg 😋 delicious! This is such an art and I respect your culture and how much love is in each and every doughnut! You’re truly doing something very special!
So much attention to detail, and so much passion, I love it, they will go far.
Never eaten Filipino style flan or ube but they make everything look super appetising. And I always love food that is made with so much thought and love.
Ube is great ! we have one cake/ice cream hop here in London and it;s fab
Tbh, the Filipino style flan taste just like a regular flan. Most countries make it the exact same way lmao
@@toomessy it taste different
Filipino style flan has a more eggy flavor and a bit more dense texture compared to regular flan. It is super delicious.
@@potatooolatke That one probably used the white part of the egg too. Flan is not supposed to taste eggy if its made with only the yolks.
The way that she gave the interview was really engaging! Also I really hope her business becomes super successful, so it can expand nationally, perhaps even internationally. I wish her and her partner nothing but the best for their business and their lives!
Love the resourcefulness of using the byproducts such as the flan trimmings into filling!
I love watching creativity becomes reality. All the best, Kora!
Amazing! They deserve a medal for professionalism, perfection, creativity and wasting nothing! This really warms my heart. More kitchens should have this much passion and dedication.
The amount of love went into these donuts. I can’t. It’s so pure.
Strongly agree
I know right. Those employees all look Pinoy so I know they're just so proud and excited to share our culture
SO PROUD OF YOU and your team!!!! I can't wait to go to NY just to try your donuts.
These look absolutely incredible. I love their scientific approach, so knowledgeable and passionate!
Kimberly is EXTREMELY well articulated, her attention to specifics are excellent, Well done.
"well articulated"? Do you mean "articulate"?
Chefs put so much of their soul in their craft, wishing you further success with Kora’s donuts, hope I can try them in Toronto one day🥰
Love it. Make your request for expansion.🤩👏🏽
Same here! Fellow torontotoian here! Would love to try one of Kora’s donuts
Yes please 🙏🏼 I would love to try Kora’s donuts here in Toronto
I like seeing people talk about things they are passionate about. So inspiring!
I love how nothing gets wasted! every scrap is made into something beautiful
I love how my fav Filipino snacks were basically yassified into these very pretty doughnuts
The yassification is divine here.
yassss
yassssss !! 82£:&/8:: they truly look so divine
We seriously need a branch here in ph
@@ichhimaii1956 crowded na yan 24/7 mhie
im so impressed and empowered to see filipino cuisine being passed down in such modern ways. but you guys really need to expand your team!
they will
@@LifeOdysseyMotivation yeah.
Must be a very expensive donut, by the way the amount of time of labor and ingredients involved. I guess, if there is really a big demand for use (purple yam) it can be grown easily in the US or Mexico.
It was $6 each when this was filmed but it's $7.50 each now and it comes in a box of 5 for $37.50. As she have said, ube is an invasive species in the US so it is illegal for it to enter the US in a form that it could be planted but you could buy it in processed form in asian markets there.
They wont taste the same. Same with mangoes - even though many countries can grow philippine mangoes, they cant produce the same sweetness and aroma.
@@macfacers Wow. That is so much more than I was going to guess. That doughnut better be like sex for that price.
This video suuuuucks so much for me cus I looooooove donuts so much and I will never get my hands or should I say mouth on any one of these masterpieces. They all look so delicious.
The world is so beautiful regardless what part the sun shines it.
The crazy thing about these donuts is that they’re just as beautiful in person as they are in photos and they actually taste as good as they look. I hope they open a permanent storefront soon, hopefully near Gantry Plaza!
Oh really? So you've already ordered one of those? 😊
I love the fact that the flan and sweet potato don't go to waste after the discs are punched out. I would eat that blended flan cream by the spoon! I do wish the donuts were baked or that they would also do baked versions considering how rich and unctuous the fillings are.
I believe it would turn into a bagel if it were to be baked, bagels are baked while donuts are fried
@@riechronicles We learn something new every day.
@@riechronicles there are cake based donuts. Those can be baked.
@@Mistiny1791 yeah but it's technically cake based, there's a difference in the batter which still makes it different from normal donuts
Edit: LMAO I JUST REALIZED A WAY BIGGER DIFFERENCE, yes they are different in batter, but the big thing is: donuts are from 'dough', not to mention cake batter comes out spongier than a donut (at this point a bagel's batter). The form of cooking also makes a difference e.g. frying vs baking
@@Mistiny1791 which these are not…pointless human
What a lovely episode, delightful. Also the way the female chef talked with her parents was so heartwarming, they just popped in and didn't seem very comfortable talking English on camera but the chef defused the situation and made everything go smooth as butter and with dignity. Oh man do I lack those skills!
I thought it was kinda weird that the purple Ube icecream didnt take off more here in the US, its a wonderful brilliant purple! and its naturally purple, not some nasty synthetic purple at that
Hard to get real ube. The halfassed ube ice cream they have there is so mid it's insulting to call it ube.
Was able to get a box in November after being on the waiting list for sooo long... 100% worth the wait. So good. Ube donut my fave.
How did you learn about their donuts?
Bruh I'm just gonna make them myself, she literally gives you the step by step...
@@gotcrazy4897 nah for sure they still have a secret ingredients to put on their doughnuts
how long were you on the waitlist?
@@dan-dp3dq not to mention the skill and knowledge. It's very hard to perfect Filipino flan, coming from a Filipino
I love her overall demeanor and I can feel and taste the quality of the pastries and desserts that they make even from the screen. Authentic ube gives me a wholesome and nostalgic taste that can't be replicated. Love the video.
This is awesome! Congrats to the owners for introducing one of the best Filipino traditions to the American food culture! Mabuhay!
I know how grandmother is proud of her man. Her mom being there and her dad 😩 what a beautiful thing to do with your family.
you can see the passion she has for the recipe and food and employees, that's why that business is going to be massive, and obviously the extremely perfect looking desserts she's made. They look farking incredible..
Was visiting NY recently and Kora's was at the top of my list. Unfortunately I couldn't get my hands on a box as they sold out and I had to leave the State, but watching this video just makes me anticipate one day trying these even more!
As a foodie... That pains me lol
I had a similar situation when i traveled to San Francisco a while back ago.
Some day you'll get there and buy 2 😉 to make up for it
Same!
I mean try getting it online since it is pre order then just atticipate it when you are about to go back in the us
Don’t they ship the donuts?
@@chimchimgirlz no they're pick up only
The fact that all these filipino dishes that were incorporated in the donut are all my faves, I suddenly want to taste those donuts so bad
For her to not even care about donuts before she started doing this as a job…and she’s doing phenomenal and is running this business and knows it down to a science now is actually really amazing to see.
You can just sense the love and the passion they have for what they do. Just pure sincerity in their daily hustle! In other words it smells success all over! 😍
It's nice to eat delicious food but when there's a good rich story behind it, that really makes me want to eat it more. Especially when you see that the owners themselves are also working hard in the kitchen.
32.00 for 5 donuts may seem really lot.
Well, I change my mind and I think is fair price when you see the amount of love and hard work and personal touch in every donut they serve.
I am.going to keep log for chance to get their donuts.
Literally my nth time rewatching this. Still the same awe and admiration as the first time seeing them work and their product.
I went to high school with Kimberly! This is so amazing to see, can't wait to join that waitlist!
I love all the little details involved in these donuts, especially how the scraps were incorporated into the final product-from the leftover flan to the excess caramel sauce. The Filipino flavors were also very thoughtfully and meticulously melded. They look absolutely incredible!
I absolutely love this and her professional knowledge on food chemistry is soo on point the dream to a successful business is always a strong dedicated team.
She's amazing. So dedicated and knowledgeable.
Love the fact that you don’t waste anything and turn the donut-topper scraps, into delicious cream fillings and stuff! Amazing! 😊
This kind of chef is just bound to be successful. I can tell how she values her work esp her heritage. Hopefully, i'll get to try these one day.
WOW!!! is the only word I could say. This is simply Filipino dish-doughnut out to conquer the world. This must be the 1st real-authentic Filipino food that perfectly represents our culture and that we can really be proud of.
You are amazing Kimberly Camara !!! Awesome Donuts inspired by your Filipino Heritage !!!
These are so freaking complex, each donut is such a contrast to the standard American donut, each piece is like a mini art piece
Vidya games
any cultures standard donut, and every culture has complex versions. This is a unique dual culture of an American fluffy style donut with a Filipino Flan and other Filipino fillings and modifications, and is an amazing product that showcases her
@@michaelbcohen her doughnut is actually Italian style, bombolone. She mentioned it on the video. But the dough reminds me of light brioche dough.
@@Moss_piglets Well... bombolones are way less sweet and "chewy" than the American donut. So it makes sense she uses Italian style to contrast the sweetnes of the fillings. I'll bet they taste incredible. Brilliant!
@@Moss_piglets sorry it all Pilipino culture not Italian!!!