$1000 Fine Dining Challenge in the Philippines (Is it even possible?)

Shangri-La The Fort, Manila

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Raging Bull Chophouse & Bar-

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Canton Road-

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$1,000 Y’all that’s right, we’re going to try to spend all $1,000 in 24 hours here In Manila Philippines Now we’re going to start off big We’re at the Shangri-La We’re going to show you the room

We’re going to take y’all throughout the day Every meal, every little thing we’re going to count along the way To see if it’s even possible To spend $1,000 here in Manila Philippines Alright time for breakfast

So we are at the Horizon Club Lounge Now there are 2 places you can get breakfast, ground level But we’re at the 40th floor Cuz we got one of the best rooms in the hotel

Which we’re going to show you after breakfast, but first Got to fill that tummy Okay my weakness, my kryptonite, bread When you got a buffet, anything bread is your enemy, but for me I don’t know if I can go without having it

You work over here, you got a beautiful meat and cheese section This is actually impressive, I was not expecting this Look! You got all your mortad dela Your cold cuts, your salamis I mean that is a beautiful arrangement cheeseboard right here professionally done

You get something like done like this in America That’s going to run you about $600 And I don’t know what it is about every hotel I- Maybe British people just travel more than anybody, but Everybody offers a full English breakfast

Okay so now I’m not going to lie I’m not much of a health freak food person in the morning But when you got mango strawberry smoothie Cannot resist the greatest fruit in the world, mango

You know I glossed over this, not only do they have honey They have wild honey, truffle honey and cinnamon honey This isn’t.. This isn’t just some raw forged honey This is some bougie fine dining honey

But now you’ve actually got the option of the buffet but the ala carte as well They had a whole extensive menu and They recommended me the egg drop- Korean egg drop right here sandwich So check it out

Looks like we got some nice creamy fluffy scrambled eggs on the inside Almost like shredded little bacon bits on top, chives in between bread Without the crust And then they toast it up How much sense does that make??

I mean I kind of like- I don’t know I’m kind of a crust type of guy so I don’t know how I feel about that Heavy fatty eggs mixed with cream and cheese White soft pillowy bread Can’t go wrong with anything there

Nice crispy bacon I need some ketchup and black pepper But actually what I’m want to get at is this whole plate right here I got stuff I don’t even know what it is

We got like a donut with some rice crispy puffs on top of it Little “Pain au chocolat” as they would say in French Feels like it’s been out, it’s a little cold And it doesn’t have that that crispy crunchiness

I mean I’m pulling right now That chocolate bar is solidified I’m a forgiving man and a man of second chances I got to try a donut I have no clue what flavor this is Rice crispy puffs on top

I mean that is a delightful donut To me, got that little cream filling in there Not like a Bavarian cream You can see it’s almost started to curdle a little bit, super sweet I… I would actually go out and buy that

Speaking of price This is how much I paid for breakfast See at the room Alright while we got to let that breakfast settle, we’re going to show you the room We got the Premier Suite here

Price is going to come at the end of showing, you got to check it out As always, shoes off right away And you’re first introduced with the huge living room area But you can’t miss the bathroom Little half bath right here going on

Nice ancient toilet Beautiful, beautiful white marbling But what you really paying for here’s the space Look at this, you got your own chandeliers here You got real flowers

And you got all the space for your friends or friends that I don’t have But look you even got little welcome chocolates Got some walnuts, some cashews, pistachios and everything And a beautiful bottle of wine

I feel like this is not included in the price though Beautiful L couch, got all the room in the world here You could practically just sleep here, you don’t- I don’t even need to see the bedroom. This is all I need

You even got a working space here But everybody knows I’m a YouTuber, we know we don’t work, we don’t… Why would we ever need a desk We don’t do any work, we just make videos and have fun

Like all this business stuff I would never need, like staplers I don’t even know like, what are these called? I don’t even know what these are called anymore Paper clips!! Paper clip. We don’t need no paper clips

Finally into the bedroom. I got a feeling it’s going to be magical Not that any magic’s happening here, it’s just magical by itself And I’d say I’m pretty right TV’s on deck. What else..

Why else would you want to spend the money? You just have to come here And just keep watching TV But the bed, the bed, we got to see how soft it is Good pillow Yeah oh I could suffocate myself with that

That’s all you need The real question though is how big is it One two three. About three Maxes Maybe three and a half But nothing makes a master bedroom without the bathroom Let’s head into the master bath OH MAN

This is.. I mean if you’re going to take a girl and you’re going to spoil her And give her the bathroom of her dreams, this may be it You got the tub you got the waterfall shower going on here

Double vanity and your own throne room aka the toilet Welcome I don’t know, the toilet looks a little outdated to me, as a Toto But to me Me, I don’t know there’s no warming

There’s no nothing.. There’s nothing that’s just really going to take that spa Like essence for your boohind, for your booty Okay you know the rules, 1 2 3 4 little pleats here Give it a little no fold test

And then we give it a onefold And then we go for the double fold You know this- this feels good It’s not breaking Even when I get a little rough with it, look at that, nothing.. that’s not.. it’s breaking

But it still feels soft, it still got that ridge effect in here So you can get that maximum surface area That’s an 8.2 out of 10 right there, official score You heard it here first

Nestle. Just pure- Just pure, don’t even have to think Just pop it in. Let it go But there’s got to be a fridge in here Cuz I see the mini bar menu, it say beers, but I don’t see any beers

I want some beers Jackpot here we go I’m kind of insulted a little bit because Or maybe they just don’t know how much of an alcoholic I am But one of each beer isn’t even enough for me to start

Alright we got one last little secret area I guess for your cloth- Man this is like your hide and seek dream suite It’s not what you think Uh anything laundry, anything you need Believe this space, put your clothes

Hide away, get away But this is what we were going for Pure slipper action right here This looks almost like bunnies were made into slippers but without the animal cruelty Pretty shame not to try the chocolate

Now they had many rooms in the Shangri-La of course But this was the most expensive I could book So go ahead, put your bids in, let me know. Its price is right though

So if you go over the real price, there’s no way you’re going to win So to get this room for a single night before taxes or anything Cost me $460 Now lucky enough I have my AMEX card so you get a lot of amenities

Like we got to check in early When we do check out, we don’t have to check out till 4pm And we have a $100 credit Speaking of $100 credit

Yeah we’re going to need that cuz I’m going to need some help with this $1000 Lunchtime! Now I was going to do in room dining but They were sold out of all the most expensive stuff And if I didn’t do the most expensive

There’s no way we would accomplish day so Just came downstairs, Raging Bull, ChopHouse and bar. Let’s get some meat Okay you walk in and it’s almost like this full frontal like Whiskey Bar in front

And then you walk through and it like reminds me of like them antique barber shops You know where the guy’s always got his hair slick back And he’s always got the mustache that kind of curls at the end

It’s one of those places but it’s all about meat Now when you look at this they got different types of cuts So they’re going to break it up You want your tenderloin, ribeye, strip loin Or like on the bone like a T-bone

But then the price increases based on how it’s fed So usually grass-fed is going to be the cheapest But then as you work down to maybe do a grass-fed finished with a corn

Or it may just be grain fed the whole way or at least like 500 days And that price will skyrocket as soon as you start feeding it some grains Now there’s something cool

They bring you out almost looks like a cigar box, they open it up And they just offer you six to seven knives you can choose from I kind of felt like I was Harry Potter going into the Wizarding World

The way I got to choose my knife But it wasn’t really me choosing knife It was the knife choosing me That being said I don’t need it right now cuz we going to start out with some luscious crab cakes

Now if there’s anything that makes Seafood better, it’s a little torched lemon right here Little acidity going on there Oh you can hear that crisp that crunch that coating And then check out the inside of this

That is tender crab cake, you saw that fall apart I took a beautifully plated dish And ruined it but I bet you the taste is still intact A truly incredible dish

Something I just don’t eat enough of that soft tender sweet crab meat Mixed with those ingredients on the inside, it’s just melts in your mouth But then it’s that panco coating fried up The crunch with it, that little contrast and texture

Now I want to get after the ribeye for sure But first we got one more appetizer, we got the bone marrow here So I could have got this just on the side But when you get it as an appetizer

You get it with all types of garnishes on top here So we got to work through all these layers here Look at that, look at that jiggly bone marrow right there Scoop it out And it just gone.. it’s gone everywhere

So there’s that actual bone marrow Get it on some bread And just make a nice little bone marrow sandwich here Look at that, you got that pork on top right there And we just making Bob Ross sandwiches right here

Look at that You can spread it kind of however you want However you feel, you can go a little thicker You can go a little thinner Remember it’s your bone marrow sandwich You can have it however you like

I’ve never had bone marrow with the actual pork on top so tell you the truth It makes it rich and heavy It’s spiced with almost like this chili powder as well It actually tastes like It kind of tastes like American chili

Alright the thing we all want to know, what is this? We got the riye here I got the darling downs Wagu MS5 So it comes from Queensland, Australia I guess MS5 is the same as like a A5 in Japan or maybe similar

So it is actually grassfed But finished with grain So that means they’re out roaming around, all happy in the field eating grass And before time comes They’re purely grain fed

Now they give us these serving tongs right here and y’all about to see How steak should be cooked Shouldn’t be cooked any other way and that’s it right there, rare Because your boy here is a carnivore

I love to just appreciate that meat flavor No sauces, nothing, just pure meat Rare Wipe its ass, cut it and put it on my plate That’s how I like my meat It’s actually a line from a movie

I one time watched a British dining etiquette TikTok And they said while you’re cutting Your fork can never like Be like this, it always has to be over So you look super proper when you eat So that’s what I’m gonna do

I mean look at that right there You just- There’s no gristle There’s no parts where you’re just going to sit there and chew and chew and chew You can see how easy it is to cut any pieces Even with my left hand here

Just one little swipe Two little swipes and you’re through And that is just compliment to the chef A little sear on it, truly keeping it rare

I hate when I ask for rare and they still overcook it cuz they’re scared to give it to me Cuz they don’t believe in their product. To me That has full trust in the product Knowing how delicious your product is

Salted so the flavor comes out a little bit more But that is how I want my ribeye A little bit fatty Melts the mouth a little bit but you still get that meat That flavor, that hardiness that I want

But I also want to try the Raging Bull sauce right here You can definitely see that little chili flake Or it’s maybe like a little paprika, it looks- Smells like a little smokiness to it

I don’t know if I would have that with my steak But that screams corn beef and rye bread That together mmm But for my steak I’m just a purist And we got a medal of mushrooms here

I mean it is an eclectic little thing going here I mean this is more mushrooms than I probably ate in my early 20s That is just a spectacular side dish I love the different variety of mushrooms

Cuz they all get cooked just a little bit differently Some are really cooked down Some still got a little bit of snap and chew to them So it’s textural difference, salted perfectly And just coated and drenched in butter

Can’t eat steak without potatoes right here Potato au gratin As you can tell, that French 101 coming through handy Oh man Instantaneously takes me to the holiday season right there Layers and layers of thin potato slices

In between this butter, this cheese, this cream cooked down You can’t go wrong with that Now if your pockets run deep You got about $1,000 you get this right here. Check this out Oh my gosh you got your own private room in here

So you, 10 or 12 of your best friends coming in here Got the whiskey, I’m sure some bourbon all ready to go right here But doesn’t just stop with this room You got more, you actually got your own little fridge right here

That’s even stacked and decked out with the cigars But you know you can’t come here and drink and smoke some cigars without a big meal So then everybody comes together You’re going to walk right through here And this is where it’s truly amazing

Look at this dining table Wines aligned on the wall The huge beautiful deep burnt orange, the chairs I mean this is a true luxury experience in here Okay now we know I’m not a man of self-discipline

And after all that salty fat I was craving something sweet And the beautiful thing about this being BGC and it being kind of bougie is We got things like M bakery or Magnolia Bakery, they used to be called, from New York City

Open the post in Manila So you know I’ll be craving some things like that banana pudding You got to hit them Southern cravings But they just do it all all those American sweets I be craving

They got the lemon bars, you see they got the magic cookie bars The staple which I grew up with They got all the things that just remind my childhood, cupcakes They got ice cream, I mean they got it all

It is just a Wonderland for a sweets lover like me And that sweet tooth be calling So let’s check out what we got First call we got the banana pudding

This is what they came famous for and this is how they open branches around the world That right there looks incredible Oh I just love the consistency of M Bakery banana pudding They should have them vanilla wafers in there

And you can see they’ve been in there it’s set a long time You see how brown those bananas are How they’ve started to just actually get very very ripe and sugary Oh man And this is just something that’s so nostalgic

I mean it’s taking me back to my grandmother’s house When she used to make me some ‘nilla pudding But if you’re going to ask me if there’s one thing Max likes more than banana pudding It may be cheesecake And not any cheesecake

But cheesecake with caramel And some nuts on here Oh it’s stick. They got that crust built right at the bottom To me New York style cheesecake is that Goldilocks rule Basque is a little too heavy too creamy for me

Japan a little too fluffy too light But to me that is just right Nope That is a genius box When you pull it out, it kind of rips it off so like

You can’t put it back in, you have to eat the whole thing That box is telling me I got to eat this whole cupcake Not me, it’s the box!! Try it out Ohhh I did not-

A little too much for me, the buttercream frosting I can’t handle it From a little Bakery in the Philippines I would take their little Ube little cakes over that So I tried to get everything from every section

Couldn’t quite do it and they had the cookies at the counter Just like looking at me staring at me Them big ole puppy eyes And I almost got a cookie as well but I didn’t do it And instead we got a lemon bar

So lemon bars to me is just like the perfect summer treat When summer comes, there’s probably 2 desserts I crave the most A lemon bar And the other one would be a fresh lemon cake with fresh blueberries

Picked off the blueberry tree on the farm Oh that texture feels on point You can see that ooey gooiness right there So this is just going to be flour and butter And I mean a lot of butter

Cooked down, should have like a little lemon zest glaze on there Yep That’s a good lemon bar When it makes you pucker like that That huge acidity kick from that lemon Oh man

Hits them taste buds, makes them wake up Helps it cut through all that fat and sugar Because you’re going to need to cut through cuz it’s a lot And it’s time for dinner

And I’m talking we are going to need an impressive performance for this We’re at Canton Road The most expensive restaurant I could find Let’s get in here. I’m talking we’re about to have a huge performance Jordan Flu Game

Passed down 283 Come back. We’re about to do it And get over $1,000 here in Manila Anyways we are here so let’s start it off We got the appetizer right here We got that papaya salad

Got the watching, bring it out here I love the showmanship bringing it out here Drizzling got a little drizzle on the salad going everywhere So even though this was one of the cheaper things

I wanted to get it cuz they say it’s the best seller, we got the papaya salad Pomelo as well, that dressing, got to watch him drizzle it on here It should have some tiny shrimp in here as well

I hope it gets better from there, let’s move it on next What they said, they got the roasted pork belly here, right here the Siu Yuk What we call in Hong Kong So they got that but they called it Macao style

So I don’t know what makes a different between Macao and Hong Kong But they give you a little Dijon mustard to dip this in as well And now a big mustard person uh that is actually a big ratio mustard to pork belly

That’s kind of how I like my pork belly right there You got that thin crispy just shattering layer on there Spiced it nice and salty as well This is actually really meaty, there’s not a lot of fat on there

So it’s got a beautiful roasted flavor It doesn’t really have that melt in your mouth property That you would normally get with a roasted pork belly And then that tang that mustard that vinegar coming through with it

Now we got to get after some dim sum It is time sensitive so you want to get after it while it’s still warm We got the taro puffs, one of my favorite dim sum items ever to get And it’s super super fragile thing to do

You see that right there, that shattering It got this crunchy just flaky Fall apart almost like felo dough layer And it is a hard dish to make

I mean you have to be a dim some master to be able to do something like this And in fact they’ve also got the fire roasted duck in a mango.. Kind of like Chutney in there as well It’s just insane

Such a classic like I said you have to be a master to be able to do this It’s such a hard dish to make Cuz the oil has to be at a certain temperature For this to actually fry up

Like it’s supposed to expand and have that shattering crunch And I don’t know where that kitchen is or anything but Shout out to the chef cuz that is perfection That taro is so earthy and sweet and melt in your mouth

Mixed with that that actual like I said almost feelo like Crust that just shatters and dissolves in your mouth But you can still feel the oil that got trapped in that batter And then you got that umami packed roasted duck

A little bit of smokiness coming from it Now while we’re on the subject of dim sum I had to get the lobster fried won tons with spicy sauce on the inside Look at that kind of wrapped it up

Like a package like a beautiful bite package to me An homage to crab rangoon Anytime I’m at the American Chinese buffet, you know I got to get it But I’m not even sure how to get after this one

And you know it’s okay to admit you’re wrong that Anything but crab rangoon I mean that is some plump prawns in there Almost like those floating cloud won tons you get from Hong Kong But fried up with that ultra crispy and oily won ton wrapper

I mean that is just an earth shattering crunch That is like plate tectonics rocking and forth against each other That is heard worldwide And it ain’t October but we got the baked pumpkin black truffle And chicken dim sum right here

Now I ain’t never seen something like this You got that sesame seeds coating on the bottom And you can see that batter they’re using right there I’m going to guess it’s got a little rice flour in it

Cuz you see it’s just popping up Creating that thin thin thin layer right there I’ve been thinking it’s going to be like nice fried and mochi like Wow I want to talk about the black truffle

The way that it salted my taste buds there Without even asking first To me it’s all about that texture again Kind of like a glutenous rice fried up So you get that ooey gooey sticky mochiness

But then you get that crispy crunchy outside I was trying to get a variety of dishes so I only got the half and They didn’t really want me to order the whole anyways cuz they were like, uhhh

Two people don’t really order the whole I’m like Trying to spend money But they gave me the half so anyways What he did is he started carving that duck y’all I’m talking like I was a labrador that went duck hunting I was like

Couldn’t take my eyes off the duck It was like Pavlov’s Law I heard him cutting that duck That crispiness that shatter And my mouth started watering So you know it’s going to be delicious right here

And they’ve already pre-rolled it for us I guess we got a little cucumber in there The duck wrapped in these little sheets Little blankets and hoisin sauce already in there But he know your man here is the sauce boss

He said if you need more we got the hoisin on deck I’m kind of like my mind’s blown Cuz when I’m getting that in China it’s very pure It’s all about the duck the skin the meatiness the crispy the crunchy But this

Is about everything working with it That hoisin sauce is robust Very thick bean paste But to me what- It almost feel like I got some mango in there And I just can’t never imagine mango and pecking duck In the same dish

But I’m not hating though I actually kind of enjoy the mango in there I think I probably prefer it without But it’s like pineapple on pizza You know it can kind of go either way Speaking of mango

They took the rest of that duck and they stir fried it up here And they throw more mango in here I don’t know if it’s because we’re in the Philippines or what But we’re in a mango craze going on here

I thought it was boneless It’s not boneless T.T I mean I ain’t mad though like I’ll go in for a second bite Cuz that duck’s so good but I will watch out for bones

And that duck got that second win I’m telling you what I may like that second dish more than the first Taking the back, stir fried it I think it may have just been hoisin sauce

Cuz the way that sugar is caramelized with a high heat to get a little bit of bitter Sugar sweetness melt in your mouth duck meat That’s where it’s at Now I’m not much of a soup person but

When you got soup that’s 3,000 pesos on the menu I feel like I’m about to be enlightened here We got the Buddha soup here So we take it off And it’s still covered I guess we got a nice little lotus leaf

Unwrap it And it must be what’s on the inside cuz the outside ain’t really impressing me right away Man it’s kind of ironic to call it Buddha soup Cuz you going to be blown away when you look at that price

Anyways double boiled sea cucumber, abalone, conpoy and fish maw soup Sounds like they took every expensive ingredients they could think of And they’re like let’s put it into a soup And then call it Buddha soup Oh shoot

Of course the $50 soup comes with its own spoon What am I doing, it got its own spoon! Why am I trying to use something else so You got the abalone here.. I don’t even-

Let’s just go a little piece by piece right here, little abalone We’ll pay our respects and try the broth A lot of Chinese herbs It is- You can taste the sea cucumber, the abalone

A very seafood broth but it almost has like a dark soy sauce in it The way it’s got this like Mmm this this depth of flavor This umami that hit in the back of my mouth Perfectly salted though

So this right here is where I think the price is coming from I don’t know I’m trying to justify $50 here I- I don’t know- It’s good abalone but This must be a sea cucumber I’ve never seen a sea cucumber in my life

But if I had to imagine a sea cucumber with that jiggly wiggly This would be it It tastes like the most- Melt in your mouth Piece of like beef tendon You’ve ever had in your life

Keep it going we got the crispy prawn balls with seasonal fruit Why they added the seasonal fruit? I don’t know And let’s just go ahead and get this out there We all know what this looks like

I’m not going to say it, this is PG, get your mind out of the gutter Let’s try some crispy wasabi covered prawn balls I take back everything I’ve said That is a fantastic dish

If you’ve ever had honey walnut shrimp at the American Chinese buffet Then that’s what you want That may be the best thing tonight Breaded prawns with the wasabi mayo on the outside, fried up You need the seasonal fruit cuz that is decadent

That is heavy that is 10,000 calories right here Just in that plate alone I’m gonna be- I’m going to be looking at that all night oh my gosh I don’t know if you’re supposed to go whole balll in the mouth

But I done went two balls deep That right there may be the best one tonight Okay so they were out of like half their vegetable stocks tonight I don’t know, they had.. they had bok choy

They got some taro and some other vegetables just kind of done up here They just decided to throw some candy walnuts with some sesame seeds on it I don’t know. He recommend it So I went for it cuz I’m a nice guy

Beautifully done kind of cook down a little bit Where you get the sweetness but still has that crunch to it I don’t like that sugar coating though And here it is we got the US beef Decide to represent where I’m from

We got some.. And it’s coated and stir fried in a spicy pepper sauce A little.. I feel like this is going to be super heavy But I’m going to try to do a little … And a little beef at the same time

I mean you can see it that high heat getting that little char that little smokiness Black pepper coming through Kind of mix in and match them with all that melt in your mouth ingredients But to me I need some rice or something

A little too heavy Your boy be needing some rice Because it ain’t life Without the rice Hello Duck Now I feel like I’ve done The impossible day

I don’t know if I beat $1,000 24 hours in the Philippines But I know I spent this much money Oh wait I forgot about this No matter where you are, never too good for a Shake Shack Shake Now the total

I think we did it