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How Chef Wesley Altuna's Filipino Delivery Restaurant Is Taking Over Toronto — First Person - YouTube
Channel: Eater
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today i'm going to be heading out to the
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market to pick up some goods
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but uh
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because
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this guy here such a process to make i'd
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like to get it on the uh on the stove
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first
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so this is uh called lechon kawali
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this takes about
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probably an hour to brine and then i
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dry it in the oven and then i finish it
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off in the fryer while this thing is
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boiling we really got to go to the
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market the beef has to be on there like
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now this is paulie paulie is i guess
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he's like my sous chef i guess you're a
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sous chef right i guess so i guess so
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yeah i've known this guy for i don't
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know maybe
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over 25 years yeah well you're 42. so oh
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yeah at least 20 years while i'm out
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he's going to go and start putting stuff
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together i think he's going to work on
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the minute high five
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we're always high fiving by the way
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it's like [ __ ] high five
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okay
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all right guys i'll do the autographs
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later just just
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sit still all right
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look after these guys this guy right
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here this guy he's the loudest one he's
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the biggest he's got the biggest bark
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he was like harassing me
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so we're at the market i'm with my guy
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here bobby bobby's my gun man he's my
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he's my meat guy he's been here 30 years
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awesome dude 27 37. there you go bob i'm
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going to pick up some shanks
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this is the tastiest thing ever the only
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thing is
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you have to cook it float in a long time
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can i get you to cut it crosstalk by the
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bulb
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[Applause]
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thank you sir i'll see you
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right one starts to creep into like 11
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that's when the the panic sort of uh
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starts to creep in but get the beef on
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there
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and uh should be on time
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should be
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first a few of these guys
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so what i'm gonna be making right now is
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my
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for me i just like
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being with my friend like you know he's
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my one of my best friends and it's like
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it's fun just working with him you know
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just
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get each other's jokes and so and get
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paid not enough though not enough
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do you hear that wes not enough
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so this is what keeps my uh
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my lovely locks
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lock down
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[Music]
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okay that smells good man yep you didn't
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pick it up right
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don't you season it yet no no make it
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super super salty man okay so it's 11
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15. we really get a hustle we really got
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to get this stuff going otherwise
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we'll be
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scrambling again brother yep how's that
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hey put more man put more yeah if you're
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not getting the salt you need to put
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more all right
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so get this guy in there the oven is
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already preheated and all we're really
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doing is just drying it
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so popping this guy in the oven
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but i'm gonna start doing the beef so we
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just came back from the market
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went to go see our friend bobby and hook
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this up with some nice
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beautiful
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shank there you go kind of do it you
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know do a little turn is that good right
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there bam
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to pull this together it's gonna take
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about about three hours till we have to
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just start rolling now
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but the beef that i'm offering this week
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is called beef machado our dish are
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mainly made with a lot of i guess you
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would say cheap cuts but we make such
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beautiful dishes out of it right beef
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machado is made with this like hearty
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tomato sauce it takes about
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anywhere between three and four hours to
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make the goal is to have all the the
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heavy meat dishes on the go by 10 11
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o'clock it should already be moving
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first thing i'm going to do is i'm going
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to start frying these guys i mean we're
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a little bit behind today because we ran
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in the market but it doesn't mean we're
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late it just means we're not on schedule
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but i love filipino food i love it i
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don't know if i'm allowed to say this
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but the one thing that really bugs me
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about filipino food and just in our
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culture in general is that like our food
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is looked at as something cheap you know
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and it's far from man it's far from
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cheap
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a few uh cloves of garlic in there so
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all that flavor in there i just want to
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lift it that's what i want some tomato
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onions
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the things that go into it the love that
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goes into it the flavors that come out
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of the kitchen that translate into this
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beautiful beautiful dishes is nothing
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less than spectacular see i love how
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like the bone marrow is still like
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in there so by the time this is done all
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that stuff is just
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all mixed in
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in the sauce there three different kinds
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of soy sauce
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[Music]
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and just let it let it do its thing so
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i'm gonna start the pork pork adobo is
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another dish that's like if you're a
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filipino you need
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you know adobo it's like it's it's your
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dna so we've pre-cut these guys already
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as part of our prep so the first step is
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to
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cook this guy down
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and then get all the uh the oils out
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of the pork then you sort of just fry it
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in its own uh
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fat
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there's a lot of stuff that goes into it
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uh the most basic ingredient for adobo
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is really soy
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garlic
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onions and vinegar once everything is
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done there's about seven to eleven uh
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ingredients in there if you're gonna
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cook based on measurement you're cooking
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based on someone else's
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technique the way i cook it's all by
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feel right and there's a sense of
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honesty that comes out of that right
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because you're really just cooking
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from
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you know
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from the heart i guess that sounds kind
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of corny but that's that's sort of like
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how it is you know
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yeah so the final step of this dish is
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the the vinegar again i don't measure i
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would say that's maybe what a quarter
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cup the rule is that you don't stir it
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once you put it on just let it simmer
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for a little bit
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why do we do it i
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don't really know i just i was just told
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not to
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touch it once you put the vinegar so
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i do it like that and it comes out
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it comes out magic now i can start
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staring this bad boy
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like everybody knows adobo in our
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culture everybody has their own version
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often times when you have adobo it's
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always you know you'll hear the my my
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lola which is my grandma or my lolo
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grandpa
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makes it the best so my dad makes it the
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best but to be honest with you dude
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mine's the best
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it's like one thousand percent well my
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mom's is the best bro
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even your mom said mine is the best it's
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kind of good that's what she said
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it's that right like when you ask me
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why don't you stir it when you put the
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vinegar well this is why
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yeah well this is why
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this is why
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one of my customers that i'm delivering
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to today i could even show you in thread
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it's hilarious they specifically wait
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for the adobo to drop and then they just
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order like three four of them so that
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they could hold it for the week until my
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next run
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so
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is my adobo good
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right
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rice is cooked right i think we have
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about three orders of wings uh so that
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will be uh
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i think we could do that together that'd
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be cool yeah like i said we're not on
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schedule but we're on track dude
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let's go
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just basic seasoning here salt pepper
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just like massage that guy in there
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probably just put in the uh the first
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batch and we're doing the first fry
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after this we take it out let it sit for
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a little bit and then put it in for the
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final fry and that's what's gonna give
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it the crispiness that we want like all
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this thing is so funny dude like you
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know how we started
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you know we've obviously lived very
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different lives you know we we grew up
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doing
[480]
[ __ ] together right went to high school
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together
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we did a whole bunch of stuff so
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again he's older than i am but we were
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in the same class
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and like look at us now dude like we're
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like side by side like building building
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something great together and i wouldn't
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do this with anybody else man i have
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beer
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that's the uh that's the history of us
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man so this is the second fry for wings
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it's ready for uh dressing this is the
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uh this our sweet chili sauce
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we've worked been working on the
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branding for a while and we finally
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start getting uh got our stamps in our
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stickers that's a pretty big deal for us
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so it feels a little bit more real you
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open it
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legit i guess like we've always been
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legit but it's like yeah it's good
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seeing your project come to life the way
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that it's happening now it's like it's
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pretty special man being on the other
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side of that like as a project manager
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working on clients to do you know to
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work in their dreams it's it's different
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let's put a little bit of garlic of
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course
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you guys know bawang means garlic right
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so this is their
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anato oil
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that's the wings right there man that's
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the famous
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sweet chili wings that we offer
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by 3 30 everything should be done and
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then we start bagging four o'clock by
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five i should be out of here
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yeah good i'm good
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and this sort of happens super fast
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yeah so these are the the side
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these that go with our dish yeah this is
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good to go
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[Music]
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it's all done right it's all good yeah
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so now i'm gonna do the the beef machado
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take the potatoes that we
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double fry
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and then
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start laying out the meat and that's our
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beef machar
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that one is stuck
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yeah i think the pork is done
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like this is
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like you could eat it like that
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but the way we do it extra extra love
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you ready
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see how that starts to bubble up there
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you see that
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that's three hours of work right there
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that's why when you say what makes a
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fried pork dish delicious it needs to be
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crispy man and this is it you know when
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i first started this i didn't know what
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i was doing i just knew how to cook all
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right
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and i didn't know the business side of
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it i didn't know how people are going to
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react to it and now that i've gotten so
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many dishes out the door and i've met so
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many people the confidence level is
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definitely up there to a point where
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like man i fantasize about jumping into
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a restaurant right and then i thought
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about it i'm like wait a minute like the
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world is upside down right now it
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doesn't make sense for me to open a
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restaurant right now
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you know maybe not but i think i'm
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pretty worthy of you know putting out
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something really delicious you know
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so that's that's one order right there
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so i'm gonna be here in about probably 5
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15. right
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everything needs to be back by then sure
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all right
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give me time as long as you give me a
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little bit of time so the last part of
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this story is now me hopping on my bike
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getting my ass to my place pick up the
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car and head back here pick up the goods
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and delivery
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[Applause]
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[Music]
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just waiting on them
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always as per usual
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[Music]
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at the end of it like we're still we're
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still like really good friends
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well forget about me when you when
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you're like this big right
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bro come on guy
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oh i you know you don't know
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both they both have the tron but one has
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wings and one is adobo
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perfect perfect now
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i'm gonna just help you with the other
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one yeah okay grab it cool okay
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everything's here yep good yep okay
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let's go
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good luck man
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bro i'm on my way be there in like 10
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minutes less i work 14 to 18 hours a day
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man a day that's a grind see you soon
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you know and i go home with my 10 margin
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and i still feel like i don't feel dude
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i don't feel deflated at all i did this
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out of like love and passion and then
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when i see people like actually reach
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out and grab it and post it and
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celebrate it you know people like
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build date nights around my food which
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is crazy you know and people that have
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never had filipino food before i are
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trying it with me for the first time
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like who the [ __ ] am i you know what i
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mean it's like that's
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the last door of the day and that's the
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dude that's that's the thing that makes
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me feel like yeah i'm actually doing
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something that one i love too that makes
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sense and three people actually
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appreciate it okay peace
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these guys order from me almost every
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week and that's the thing that that
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that drives it home man you know there's
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this level of satisfaction that that you
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get when you finish your run and then
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you have people like that that just
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appreciates everything that you put out
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just amazing man just an amazing feeling
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you know
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[Music]
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