Everybody For first we feast.

I'm Sean Evans coming at you from GP Filipino Gastro Pub in the East Village, where I'm joined by comedian Jo Koy.

Hello.

He's a busy guy with a hugely popular stand up special on Netflix.

He's also on inglorious pranksters on the Yellow.

All Network is about to hit the road for a series of sold out shows in Hawaii and the Philippines.

And as much as we love Hawaii today, we're all about the Philippines.

Joe, I know that you're a Filipino food obsessive and heart because you were raised by a Filipino food obsessive.

I saw that video of your mom breaking down the spread of doing, you know, buffet.

Yeah, I loved it.

This is made out off the pig's blood interstate, and for this, my experience with Filipino food it's not vast.

So for someone who knows the ropes, can you set the table for me?

It's the best blends of everything in Asia and Spain put together.

You mean we got Spanish influence?

We got Indian influence, got Asian influence.

Our barbecue is amazing.

You know there's there's so many different varieties of Filipino dishes it's amazing that it's not mainstream.

That's why I love places like jeepney that instead of a buffet, they make it a sit down restaurant.

All right, here's some of the basic rules.

When you eat at a Filipino house ready way, Don't give a shit if you've eaten already and we don't care if you're full, you're about to get more full.

Second rule.

You ready for this?

There's no knives.

We don't cut your spoon and your fork are your intense ALS.

Spoon goes in the right hand before it goes in the left hand.

Hold the meat down with your fork and then pull with your spoon.

And that's how you cut.

You don't need nights.

We use those for weapons way also have one more rule.

If you don't have utensils, you just wash your hands so it goes down on the plate and then you clasp the rise like you like your grandmother, Teddy bear like that.

They come up and then win the price winner, winner, winner, Filipino dinner.

So today, what we're doing is just some of the Filipino menu.

Greatest hits will bring them out.

I love it.

Hit me with the first dish what we have in front of a god.

You better know the name of this right now.

Rose called up.

Yes, Otto.

Scalpel.

I think every ethnicity has at one go to when someone's feeling sick, hungover, whatever the case may be.

Yeah, uh, this is that catchall for the people out there.

It's a ginger and rice chicken soup topped with bits of fried chicken chicken.

And then you get the side condiments and talk me through this.

Okay?

I always did.

The lemons grab 11.

We were all in there.

Get all the juices.

It's much Citrus as you can that issue vitamin C.

Then you grab an egg.

You can use your fork or yes.

No, I'm going to use it.

Use the club.

You want to do the garlic with your smooth.

What do you want with your hand?

Stove?

You picked up the spoons.

I feel like you're leading the witness because I know your hand's been shot.

This'll my friend, is called peace saying, but these But these I think every Southeast Asian has a fish sauce, but no one has it like the Filipinos.

Is that too much?

But I like that I like it, OK, and then I'll do the same.

All right.

You ready?

I'm ready to take your smooth Well, actually could mix it all together.

You know, chop up the eggs, I can tell.

You know when you were saying when you're sick, when you have your back against the ropes, This is the thing that brings you back to life.

And it's very much tastes like that super power.

This will save your life.

You call in sick.

This is this.

This better be on the stuff.

If I understand it correctly.

This is like the poster child.

This is the crown jewels of Filipino.

Yeah.

Is that accurate?

I dare anyone to say they don't like Filipino food.

And I will drop this bull right in front of your face.

I guarantee you're gonna be like one with that.

I never had chicken like that.

What's in there?

It's only Claris.

Traditionally, it's It's garlic, soy and vinegar, right and chicken and a lot of oil.

A lot of oily fat from the skin.

So the broth doesn't look appealing when you make it at home.

But when you eat it, you're like, Oh, my God, that's delicious.

And then you can present it like this, and you can actually take a picture of that.

That's about 400 likes hashtag chicken adobo ran a restaurant.

People watching this heat, you could do with a proper way.

I guess you have the spoon and the fork.

What holds that?

What?

Holds the meat down the four.

Be ready.

Grab the meat with your fort.

All right.

You're not fighting, you know, fighting the meat.

A little touch, a little touch.

Not like this.

What you doing?

Time?

Take the smooth and then just pull the meat right off.

You know, needed that.

You go ahead and shove some of that stuff onto the spoon because we want more than just check out more than everything.

Got that.

Ooh, That's a nice little portion you put on your rice shovel.

The rice, mushrooms, chicken and rice, which always do.

You know, sponges up that sauce is my favorite dish.

I know.

I'm gonna I'm gonna say that about every dish that I don't think I'll say about the next one.

I already know.

You already know just the way you delivered that line already.

Know what you're gonna D'oh!

That's not cool.

I put in my right or not to do it.

That's fine.

It's your show and your wild.

So I have a feeling you knew that this was coming.

This is ice.

I specifically told you not.

We always ignored those sorts of requests.

Or if anything, we double and triple down on.

Yeah.

So this is Balut.

Balut.

Can you talk through balut for me?

It's almost a baby, Dunc.

I mean, every culture has that food item that no one really wants to talk about it.

But everyone There's someone in the family that enjoys it, but no one else really does.

So you sworn this off?

You had it before.

What?

I don't want to think I was six when I did it, and I'll never do it again.

Is that kind of situation?

Yeah, man, we live, You know, you live in a place where we don't need to eat these.

So why do you have it, Eggs, Right?

We have regular eggs.

Let's just eat that.

So the big part.

So here's the pointy part, but that's the bottom.

And then I'm gonna smack this part right here.

Be careful.

Like I said, Wartime more?

Yeah.

This one's a fighter.

Oh, man, that when this kid has his backpack on.

All right.

There you go.

Ready?

I'm not doing this, man here.

Okay, I'll do it.

You know, open the top like this.

You want to keep the sauce and look through.

This is you.

You said you're gonna do it.

I didn't put some salt on their e can't but saw I don't know why it needs salt.

Because you're about You're about to trick amniotic fluid, so I just keep it up.

You're gonna sip it.

You gotta grab it.

God, what do you don't grab the egg?

Don't get anomie.

Astrea haven't sip it.

Sip.

Sit.

Sit.

Big down.

Now, this little heart thing right there is a nugget.

Eat it.

Eat that.

I'm gonna throw up in your mouth, okay?

Okay.

I didn't do it and I'll shove the whole bird in your mouth.

I can't I don't know.

You have to do it.

I can't do it.

I can fucking feel feathers.

Yeah, it's fighting for its life.

I can't do that.

What?

We're time.

I can't do it.

I wouldn't do it.

Just to.

I wouldn't do it.

I told you not to put in the writer.

Don't do balloon.

And then you thought was so.

Here.

Enjoy.

Laugh.

All right, so we're bringing things home with some hollow hollow, which is our dessert dish today.

And then this particular dish, it's like a shaved ice thing.

Super sweet and a total blank canvas on this one in particular, It looks like we pulled.

No.

Yeah.

This one eyes the mecca right here.

Down at the bottom.

We got bond.

We got jet red means young coconut, shaved ice.

Evaporated milk is what gives it that consistency.

And that's that shape of a ice cream, which is purple.

Yeah, Rice Krispies.

And that's about it.

This what you want to do, Right?

Smooth.

And you want to do this?

Bring the stuff all up to the surface.

There you go.

Yes.

Well, slow down.

I'm very cement mixer.

Yeah.

Ready.

Go.

And it takes so long to eat it that it starts to melt down into, like, this Really yummy tight milkshake.

Hence the reason why this turns into a This is a brilliant utensil right here for those that don't see it It's a straw spoon, which is well in strong, raw from your perspective from somebody who travels all over the country, somebody who lives in L.

A.

Who comes to New York.

Do you think that Filipino food is primed for some sort of mainstream cross?

It's time I I always felt in my heart that it's been time like you just saw.

Like you just witnessed three things that we did before was just amazing.

And I can see that on any menu anywhere across the United States.

People will enjoy it.

We could go to Nashville right now, and I swear to God there will be a cowboy going to get some more of that chicken adobe.

All right, well, there you have it.

It's Filipino food 101 from Joe Coin.

If it comes from Joe, you know it's gospel.

If you want to see him, he's going on towards the Break the mold tourney.

Get tickets at jo koy dot com.

I did that and then you can catch his show and glorious pranksters on the L A.

Well network.

Netflix special.

Gotta watch it.

Very funny for first we feast.

You already know otherwise you wouldn't be here.