The Best Chef of California serves a Filipino Feast of Flavors I SAUCYTV - EP02 | CULINARY CULTURES
ฝัง
- เผยแพร่เมื่อ 16 ก.ย. 2024
- CULINARY CULTURES w/ SAUCYTV - EP02 (An AAPI Series)
📍 @Kuyalord_la is lead by the 2024 James Beard Winner of Best Chef of California, Chef Lord Maynard Llera & his wife Gigi Llera, building the best Filipino flavors from their childhood, and delivering Michelin & award winning cuisine around their culture. Starting with pop-ups from their garage and now operating as staple in Los Angeles restaurants, the team represents the true values around a small family owned restaurant that bring together technical finesse with nostalgic inspirations - ultimately delivering bites of flavor with each dish they serve. I'm very grateful to the Kuya Lord team for allowing me to capture their story, and checkout Kuya Lord for the Best Filipino food in the state of California!
📽 Directed & Edited by @SaucyTelevision
📱Google Maps - maps.app.goo.g...
📍5003 Melrose Ave, Los Angeles, CA 90038
...
Culinary Cultures with SaucyTV is series focused on food & culture behind the scenes, highlighting AAPI restaurants & chefs around Los Angeles and the community. From Michelin & James Beard Winning Chefs, to local pop-up vendors, and all food businesses in between - we were very lucky to have the privilege to share their stories around their cuisine, their origin, and why they do what they do best. So enjoy the episodes capturing the labor of love behind food, with unique, unscripted films behind the kitchens of LA.
___________________
🍽️ JUMP TO THE DISHES BELOW ⏱
0:21 The Warm-Up
2:18 Service Prep
3:45 Menu Favorites
5:30 Lucenachon & Kawali
6:34 Origin Story
8:50 Open-Fire Cooking
9:54 Hiramasa Collar Plate
10:48 Tofu Mushroom Plate
11:25 Dinner Service
12:40 Lechon Kawali Plate
13:11 The Wrap-Up
SOCIAL
📸 Instagram ➔ / saucytelevision
🎥 TikTok ➔ / saucytelevision
GEAR
Music - Epidemic Sounds
Camera - Sony ZV-1
Audio - Rode NTG Microphone
Edited in - Final Cut Pro
All video is owned and captured by SaucyTV with music provided through Epidemic Sounds, all utilized under the Fair Use Act.
Great video. Both high production quality and value. Ate here last year for my birthday. The lucenachon is bar none the best lechon I've had in the US. The way it's described as crunchier, similarly to the texture of chicarron is spot on and what makes it stand out.
Wow, really appreciate the kind words! The Chicharron comparison was such a unique take, and absolutely fit. Love that you enjoyed it! 🙏
Java Rice is from Iryan Jaya Indonesia. It’s very popular in its own country as well as neighboring Malaysia, Singapore, Thailand. It’s absolutely delicious and beautiful. I never had it at any Filipino family parties or restaurants. Will have to try this place.
wow I have been eating java rice since i was a kid and never knew java rice came from indonesia.
We do have mars rice from jupiter.
Absolutely love this context behind the dishes, had no idea about this either. Thank you for sharing!
@@EZsWaterBoy Java is a major island in Indonesia, that is where the capital Jakarta is located. The ethnic Javanese people created some of Southeast Asia's largest empires, such as the Majapahit Empire.
lumpiang shianghai is not from shanghai 😂
And the servings are huge! Worth it!
Right?! You can't miss here 🙌
Portions are huge because it’s expensive lol
Looks fancy but looks more delicious . I will try this restaurant
I wouldn't say it's fancy, but it's surely a unique, complex version of very classic Filipino food, and done from the right place.
I was drooling the ENTIRE video. #filipinoAF
Thank you for the kind words!!
Great episode and showcase of Filipino-American food.
Amazing video captured it perfectly.
thank you for the kind words!
Looked delicious. Good luck to your business.
Thank you!
The Filipino boneless lechon actually originated in Cebu and was popularized way back before 2010. It's based on the Italian porchetta but uses mostly Chinese and Filipino seasonings.
I didn’t know about this, thank you for sharing!
What are the Chinese seasonings your talking about? Philippines have been making lechon precolonial Spanish times. It is well documented Spanish lechon is very different. The oldest restaurant in Spain is renown for their lechon or suckling pig, and the head chef who is Filipino has been at his positions for decades confirms this. Filipino lechon main ingredient or essential ingredient is lemon grass which is also in the history books as being the first cultivated by Filipinos. There are other ingredients used that originated from other places for example are we going to say that it is African because that ingredient originated from Africa? Filipino lechon stands on its own it uniquely Filipino. It is not based on anything else strictly Filipino.
@@JB-bi6vm Where in my comment did I say anything about the Spaniards introducing lechon to the Filipinos? I was talking about Filipino-style porchetta, also called "boneless lechon" by Cebuanos. You should work on your reading comprehension.
@@eatsmylifeYT I used the Spaniard background as a premise to how far back Filipino lechon goes and to illustrate it is distinctively Filipino.
You stated it is "based on Italian Porchetta". Stating something is "based on .....' means your claiming that thing your describing has is its roots in whatever it is you claim it is "based on". In your case your claiming Filipino lechon has its roots in Italian porchetta. This is false!
I will reinstate my initial claim , Filipino lechon stands on its own. It is not a version of Italian Forcheta or any other dish it is uniquely a Filipino dish.
It is you who needs to improve your reading comprehension.
@@JB-bi6vm I did not write "Filipino lechon". I wrote "FILIPINO BONELESS LECHON" which is a TOTALLY DIFFERENT THING.
You should have your eyes checked.
Damn, I just ate dinner and this made me hungry a second time. Oddly enough, as a guy who likes pork, the dish that caught my curiosity was the tofu mushroom rice bowl.
haha. I'm thankful coz I'm eating my brunch
The thing is, that Tofu was my far one of the best sleepers on the menu. The flavor profile just oozed through it. All that said - if you eat meat, you can't miss the Pork! haha
Omg so delicious,pakain nmn,new friend,psyl po keo skn tnx
Sarap
All delicious pure flavors 🙏🏽
Nice, good cooking go go very nice fusion
Couldn't agree more 🙌🏽
FOOD LOOKS AMAZING. . . . . NAME OF RESTAURANT?? , LOCATION OF THE RESTAURANT??, RESERVATION NEEDED?? TO GO ONLY?? where is it??
All details in the description! Kuyalord on Melrose Ave. in Los Angeles. No reservation needed, walk-ins and pick-ups only, and its a small intimate atmosphere!
Great episode!
Thank you!!
Address pls Kuya Lord
📍5003 Melrose Ave, Los Angeles, CA 90038 - Google Maps link is in the description as well!
That Tofu looks 😋
Right?! Making Tofu look that good is something else.
new subs from PH ❤
Wow, appreciate the love from abroad!! 🇵🇭
Magaling palang magluto si Batas.... hindi lang pang Fliptop
Thank you!
🙌🏽
Already subscribed? 💪💪💪
Appreciate the love!
200 sub here shout out po
Incredible, appreciate the subscribe big time!!
Reading this comment again 1 month later and seeing the love on this video hits different 🙏🏽
Lechon Kawali but it's not cooked in the Kawali what the fuck
Oh didn’t realize that was expected
camera moving alot making me dizzy no thanks
I can appreciate that, I hope you enjoy other Episodes!
He looks like JP Anglo, that over rated wannabe chef on youtube, we call him the Mediocre one!
lmao toxic for no reason. who hurt u
nvm forgot its just a filipino thing. sad
Hahahaha! Finally! Someone who shares the same opinion about JP Anglo. Yep, he definitely is overrated.
@@eatsmylifeYT lmao compared to who, nobodies like you? forever crabs in a bucket. i tell u. stay broke. its more sad that u weaklings wouldn't tell him directly too. chismis is you guys specialty and it's embarrassing
Didn’t even know who this was til now, and I definitely seems the resemblance haha
That aint lechon kawali
Just his version of it.
As a cebuano, it will always be cebuchon. But that Kawali looked weird, it didnt look fried
Interesting, didn’t realize that.
Yeah the Kawali looked roasted like a barbecue instead of fried but I'm sure it still tastes great, just didn't capture the esseance of the incredibly crunchy skin that everyone fights over
@@roxrequiem2935 I know man, it should've just been liempo inihaw or sinugba. And Kawali is all about crispy skin
wait, did we not watch the same video? I thought the chef explained why it is not as crispy as the original?
@@SomeDuuuuddddeeee Yes we did and I got his explanation. But when you choose to not make it crispy, it would not be called a kawali because the term "kawali" is to crackle. This is what we consider in southern philippines just as a "liempo" or "sinugba". I'm also a chef
as a filipino from talisay city cebu, the lechon capital of the philippines, i would like to say that his lechon belly is garbage. the skin is very wrinkly and over cooked. i just hate how filipinos who have settled abroad just cannot cook filipino food well to the point that it has become too detached from the original.
It's all burnt and over cook 😂😂😂😂 though he make his own version I still prefer the classic way of preparing it as it will be represented as a real filipino cuisine
You thought you did something with that comment eh? That traditional Filipino toxic mindset is holding us back as people
But he’s telling the truth. You want us to lie just to support Filipinos? That thing looks burnt.
@@layzeh3266it’s only the exposed ends of the herbs that are really burnt, which isn’t an issue since you just cut that part off lol
Hating hard lmao
@@gavcom4060 I think that's the beauty of Chef's message - its his take through his inspiration. Glad you enjoyed it!
chicken inasal and lechon looks very dry and overly burnt. this is not filipino