BANI: Welcome to the 3rd restaurant in our Marikina Food Trip 360 adventure.
This is Urban Street Food: World's Best Street Food.
And first of all, we have another person joining us: Ienne.
And second of all, we're gonna eat these street delicacies from all over the world and the owner of the restaurant is gonna tell us all about it.
Mark? MARK: Hi, my name's Mark.
So today we're having a variety of dishes from different countries.
We'll start off on the far end near Mai.
We have satay.
Both chicken and pork.
With peanut sauce.
The one beside it is Japanese yakitori.
Both also in chicken and pork.
Here you have our tinapa pesto pizza.
It's one of our bestsellers.
With roasted garlic.
Right over here is our chicken isaw.
It's about eight inches long.
We clean it.
We get it from a really good supplier and we clean it one by one, making sure that the isaw is really clean.
Then we have an assortment of street food.
Popular street foods like fish ball, squid ball and kikiam.
And then another house specialty, the chicken wings.
It's called Thai pok pok chicken wings.
Actually, it's a Vietnamese street food spin off.
And right over there on the far end is our chili con carne queso dip with nachos.
For the drinks, we have thai iced tea.
We got the tea leaves from Thailand.
BANI: So we got Malaysia, Japan, Vietnam.
MARK: And that's supposed to be Mexico.
BANI: Alright, where should we start? MARK: I urge you to start with the nachos.
BANI: First thing we're trying–nachos from Mexico.
Ready? Three, two, one.
MAI: You know how other chili con carne dips are really chunky? I don't like that.
This one is evenly blended.
TINA: Yeah, the cheese and the meat are evenly proportioned.
Unlike other nachos where there's more meat than cheese.
BANI: Next, the pok pok chicken wings.
One, two, three.
IENNE: Sweet and spicy.
NICOLE: I love it.
MAI: I wonder if this was baked? TINA: I think it's fried.
MAI: How are they so good at frying chicken? NICOLE: It's not oily.
RONI: Other chickens are too oily or too dry.
BANI: Now we're trying the.
What's this? TINA: Kikiam.
RONI: Mixed balls.
MAI: Manila street food.
BANI: Manila street food.
MAI: It's called "tusok tusok.
" BANI: Tusok tusok.
TINA: Tusok tusok balls.
One, two, three.
MAI: I think the only difference from this and real street food is the cleanliness.
At least you know where this comes from.
So if our friends and family from the States wanna try street food then we could recommend this place instead of trying it in the streets.
BANI: At least here, the balls are clean.
TINA: Another difference that these balls have from the ones in the streets is that these are actually filled with food and not just air.
So that's such a plus because squid balls on the streets are just filled with air.
MAI: So next.
Isaw? TINA: Isaw.
Are you gonna try it? BANI: Show the camera how much you have.
MAI: I have none.
NICOLE: At least I'm trying it.
MAI: I don't eat isaw.
BANI: What's this? Chicken intestines? TINA: Yes.
BANI: From here in the Philippines.
Three, two, one.
RONI: My favorite.
TINA: No joke, this is really good.
RONI: It tastes really clean.
TINA: Is this the vinegar? IENNE: Sometimes, street isaw has no flavor, but they really brought the flavor for this one out.
RONI: Sometimes, street isaw is also undercooked and rubbery.
MAI: The viewers should watch Nikki.
BANI: What happened? MAI: Secret.
NICOLE: This is so good.
RONI: This is my favorite.
MAI: But it's really okay? RONI: What happened to Nikki? MAI: Nothing, it's a secret.
You'll have to watch it.
RONI: Where'd that big piece that you had go? TINA: This is tinapa pesto.
BANI: Tina-pa pesto.
TINA: Tina-pa Am I the only one using my hands? BANI: Ready, one, two, three.
MAI: This is something I haven't tried before.
TINA: The pesto is good, the cheese is good, the garlic is good.
NICOLE: Perfect combination.
IENNE: Everything meshes well together.
BANI: Alright, next.
MAI: This is chicken and pork yakitori.
BANI: Ready, one, two, three.
MAI: That's unfair.
Last one would be chicken and pork satay.
One, two, three.
This is supposed to be what country? BANI: Malaysia.
I can taste Malaysia.
IENNE: It has a foreign texture that reminds me of Malaysia.
MAI: So without the texture, it's from the Philippines? IENNE: No, I mean it's a texture that we don't taste often here.
BANI: So we tried everything.
We didn't finish everything but we tried it.
So closing thoughts? TINA: The food is so good.
The pizza is the bomb.
NICOLE: But all the food is good.
It really depends what you're craving for.
They have it all.
MAI: This is a restaurant that I'd recommend to our friends and family in the States.
I give it a five.
BANI: Out of? MAI: Five.
Here we go again.
RONI: It's a really great idea to have different snacks from different countries.
Because at the same time, you cater to different tastes.
A must try in Lilac Street.
BANI: The menu is like a roadtrip to different countries around the world.
Not bad right? MAI: That's it.
That's the tagline.
RONI: Mai you have to trademark that statement now.
MAI: You should use that as your tagline.
BANI: This restaurant is really good.
We did say that Milieu was the best restaurant in Lilac but this one is in its own category.
They're two really different restaurants and you can't compare them so this one is good in its own way.
TINA: And for Milieu, you would go there to dine.
You would go here to study, work, chill, because these are shareable snacks that aren't too heavy.
BANI: You go here to travel.