Tinola

For our first shoot back in two years, I chose Tinola. Not because it was easy, but because I needed something that felt like warmth in liquid form. A hug. A feeling of care. Something that could cure my woes, I guess.

This shoot marked the start of Season 2 for Dishes & Dialogues. We had a new partner and producer with us, who I call "Kuya Will." He likes his Red Bull and cans of Coke to keep him awake during the shoot, which feels very on brand for production life.

We were also shooting in a new environment: the production kitchen of Palay and Barangay. It's a massive space, which made it perfect for cooking in front of the camera. Jasper brought in new gear, the energy felt high, and for some reason, I could feel all of us bringing something new to the show.

We also scored a partnership with a local fruit and vegetable shop on Smith Street, Collingwood: Fitzroy Finest Foods. Mona, the shop owner, was kind enough to see the value in what we do. It also helps that they're close enough for us to literally walk in and pick up produce before a shoot.

A new format

This season, we changed the format a little. I don't tell anyone what we're cooking. I lay down the ingredients, set up the stations, and wait for Liem to guess.

We also brought a few things from Palay to style the background. Eventually, they just stayed there permanently. Liem brought in some artworks and trinkets too, the kind of details you only really notice when you come in close.

Once we started shooting, it felt like the two-year break never happened. Liem and I got into it like we hadn't stopped. The energy was there. The laughter was there. Kuya Will was amazing at directing us, telling us when to pause, when to stop, and when to let the moment breathe.

Then, somehow, we made Tinola

A half-vegan one, technically. You'll need to watch the episode to understand that part.

But it tasted good.

The best part was how we ended it: a plating scene that felt moody, cinematic, and full of colour.

We poured the chicken, broth and aromatics into a bowl, then finished it with baby spinach. On the side, we paired it with patis (fish sauce), freshly chopped chillies and steamed rice.

It was simple, but somehow it felt elevated.

That was the moment where Tinola became more than just something we cooked for the episode. It felt like something worth putting on a menu.

And now we serve it at Palay as part of our winter menu.