Aired (February 18, 2025): Kape na iniinom sa bag imbes na sa karaniwang tasa, sushi na nakalagay sa bangka na tiyak masa-satisfy ang iyong cravings, at manok na lasang Peking duck, wow na negosyo ngayon!
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
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00:00The day of businessmen is over, but the day to earn money can be done every day as long as there is a business.
00:18Craving for Japanese? I don't know if your cravings are not yet satisfied with a bowl of sushi.
00:26This is so delicious. Everything is fresh.
00:27Everything is fresh.
00:28It's really for traveling. It's big.
00:29Quality.
00:30The taste is not cheap.
00:31If you just started, it's just around 3,000 pesos.
00:34You can earn almost double.
00:36In a month, in a Japanese restaurant, you can earn 6 digits.
00:41It's clean.
00:43The bags here in a food stall in Quezon City are filled with ice, milk, and coffee.
00:49What kind of bag is that?
00:52Can you fill this much?
00:53In a span of one month, we were able to recover what we earned.
00:58So far, we have earned 600 to 700 pesos a month.
01:03Peking Duck or Lechong Manok.
01:05In appearance and taste, both are good.
01:08Peking Duck is delicious.
01:09But for the meat, there is no doubt that chicken is chicken.
01:14It's delicious.
01:16Quality.
01:17What does it taste like?
01:18Like chicken.
01:19Of course, it really tastes like chicken.
01:21Duck is an expensive protein.
01:23I thought, yes, it might sound like it because we're going to use chicken.
01:27But when you cook it, it's almost similar.
01:32All of that, in Pera Paraan.
01:36Today, I'm the boat.
01:40I already answered the story.
01:42The plating is difficult.
01:43It's like you can just eat it.
01:45And literally, a boat sushi.
01:48It's really heavy.
01:50Do you want the art?
01:52The ride of the boat is almost 100 pieces of sushi, maki, and sashimi.
01:57The profit is increasing.
02:06Graving for Japanese?
02:11I don't know if your graving is not yet satisfied with a boat sushi.
02:17The Sushi Boat has 98 pieces of different kinds of sushi, maki, and sashimi.
02:22It can accommodate 12 to 15 people.
02:26That's why some celebrities are already onboard the Sushi Boat.
02:32The cast of Dambuhalang Adventure series in the prime time of Lolo,
02:36joined the Dambuhalang Manga of Sushi.
02:39The Princess of City Gaol, Sofia Pablo, Sunshine Cruz, Rochelle Pangilinan,
02:46Jerry Gonzales, and Christopher Martin.
02:49Next, Starstudded.
02:53The captain of the boat is the owner of the business,
02:56the former member of Abstract Dancers, Javern Pasahol,
03:00and his housemate, Monique.
03:02Before the Japanese restaurant, they started selling seafood in the market.
03:08We started as a retailer of seafood, fresh seafood from the farmer's market.
03:14We supply for Japanese restaurants, hotels, and catering.
03:19It came from my father.
03:21It's our family business for more than 30 years.
03:24In 2017, my father wanted to give up the retail business.
03:29So I said, it's a waste if we let it go.
03:32Why don't we try it first?
03:35From being a supplier of tuna, salmon, and other seafood in Japanese restaurants,
03:40they decided to study how to make sushi and maki and sell it.
03:45Who studied first?
03:47She studied culinary.
03:49I said, let's focus on Japanese.
03:51Since we got to know Sashimi, let's continue.
03:53We did a formal training.
03:56Javern and Monique, please teach us.
03:59Let's start with the basics, California Maki.
04:02Do we really need Japanese rice?
04:04Yes.
04:05Because it's salty.
04:06And the taste is different.
04:07So ordinary rice is not allowed here?
04:09Yes.
04:10Pesos per kilo?
04:13First, put the rice in the nori sheet.
04:17Is it okay if it's thick?
04:19It's okay.
04:21Next, turn it upside down and put the fillings.
04:25Let's roll it.
04:26After roll?
04:27Wait.
04:29After rolling, just press it.
04:33And then press again.
04:34A little bit of pressure and ta-da!
04:36Ta-da!
04:37It's so fat.
04:40If you try this, you'll get a stomachache.
04:42It's so big.
04:43Cut it, plate it, put the sauce.
04:46And this is our California Maki.
04:50Is it past?
04:52It's not over yet.
04:53Because later, we'll assemble 98 pieces of Sushi Boat.
04:57So it will stick together?
04:59Yes.
05:01Watch out!
05:03After selling it in the market, they decided to sell it online.
05:08They sell Sashimi, made the packaging, and put soy sauce and chopsticks.
05:14It's ready to eat.
05:16What they invented is affordable Sashimi.
05:19When we started online, it's just a piece of salmon.
05:23I think it's around 3,000 pesos.
05:25Then we earn twice as much as you can earn from a whole salmon.
05:30We continued.
05:32Because of the strong sales of Sashimi online, especially during the pandemic,
05:36this is where they decided to build a Japanese restaurant.
05:40After more than 3 years, they already have 11 branches.
05:45They have 4 branches, while the franchise has 7.
05:48Even though there are many restaurants,
05:50they still don't give up the position in the market that was inherited from Monique's father.
05:54It's also a big help that they are the supplier of the seafood that they use in the restaurant.
06:00The turnover of the products since we are a direct supplier and retailer is fast.
06:04Our advantage as a direct supplier is that our costing is lower.
06:10So we can produce affordable high-quality Sushi.
06:16Enough talking, let's build a Sushi boat.
06:19It's hard to do this.
06:22It's really hard to plate.
06:24Yes, it's hard to plate.
06:26Can I just eat it?
06:27Can I just eat it?
06:29There, it's not enough.
06:31The ship is overloaded.
06:34Will you put all of that?
06:36Yes, ma'am.
06:37There's no space left.
06:38Yes.
06:42This really has an art.
06:43Yes.
06:44Go ahead, finish it.
06:46After putting all the Sushi, Maki, and Sashimi on the boat,
06:50we'll put the toppings.
06:52It's really hard to put it like that.
06:55It's really hard.
06:56While you're putting it, it's really hard.
06:59But it's getting better and better.
07:01I like that.
07:04I like that.
07:05It's beautiful.
07:06It's like a garden.
07:11Here it is.
07:13It's really heavy.
07:15It's like you're carrying a person here.
07:19You can buy a big Sushi boat for Php 3,899.
07:23There's a smaller version with 31 pieces,
07:26which is worth Php 1,349.
07:31If there's a celebration at home,
07:32they also have a take-out booth
07:34so the family can still feel the food on the boat.
07:39This is really delicious.
07:41It doesn't just look good.
07:42The salmon, the Sashimi, and the Sushi are all fresh.
07:46It's really for the boat.
07:47You won't be able to steal it because it's so big.
07:50The taste of the chicken is what you'll save.
07:52We're really good at Sushi,
07:53so when it comes to these things,
07:55we can really differentiate
07:57if it's quality or if we're just saving money.
08:00This is good.
08:02People's response to their product is good,
08:04that's why it's profitable.
08:06In a month,
08:07at a Japanese restaurant,
08:09the Drama House of Sushi,
08:10you can earn six digits here.
08:12It's already clean.
08:15One of the most delicious things we know we have
08:18is that we can provide work to the majority.
08:21Actually, before,
08:22we were just a few,
08:23from four or three.
08:25Now, we've almost reached 160 plus.
08:29Because of the business,
08:31they were able to build their own houses and cars.
08:34Don't give up right away.
08:35There are really challenges,
08:37especially in starting a business.
08:39It's not that easy to start a business.
08:42You'll be successful right away.
08:44You have to be patient,
08:45you have to think about everything you do.
08:47The time will come when you'll get
08:49the right timing for what you want to happen.
08:54For those who are trying to start a business,
08:56even if they are facing a lot of challenges,
08:58don't give up.
09:00So that the business you're aiming for
09:02won't collapse and continue to flourish.
09:13Can you guess the faces of
09:15Rufo Mayquinto and Heart Evangelista?
09:18Check if your answer is a luxury bag.
09:21I wanted to wear this only for a special occasion.
09:25From yours to the world.
09:29But wait, you won't ask anymore.
09:31I'm also into collecting bags.
09:37This is my bag.
09:38This is real.
09:39This is from Paris.
09:42I bought it from Suzy.
09:44Because it was on sale when she went there.
09:47So I bought it.
09:48I really wanted a big bag
09:50because I put a lot of things in it.
09:53Let's go to the most important things.
09:55I have a mirror.
09:56These are my ID cards.
09:57These are for the top.
09:58These are my debts.
09:59This is my list.
10:01Of course, my wallet.
10:02Red.
10:03For my password.
10:04Cellphone, of course.
10:06Sunglasses.
10:09Press powder.
10:10Lipstick.
10:11And a hair tie.
10:13I have a lot.
10:14Because, of course,
10:15when you're on the street,
10:16you'll have this.
10:17Banana.
10:19And of course,
10:20I have a burger.
10:23I have rice.
10:24Someone gave me rice.
10:27And my favorite breakfast of the day,
10:29Nilaga's vlog.
10:32There.
10:33I have a candy.
10:34There.
10:35Matcha chocolate.
10:37Because you can't be hungry.
10:38That's my bag.
10:40My bag.
10:41My rules.
10:42Is it allowed to put food inside an expensive bag?
10:46Is there a law?
10:47Is it prohibited?
10:49No.
10:50Then, it's mine.
10:52If my bag has a lot of food inside,
10:55the bags here in a food stall in Quezon City
10:58are filled with ice, milk, and coffee.
11:01What kind of bag is that?
11:06This idea was brought to me by G,
11:08who loves coffee and bags.
11:10I've visited a lot of coffee shops,
11:13and I've seen a lot of similarities.
11:15Like, they're serving the coffee
11:17into the usual glass or cup.
11:20So, I searched,
11:22and I said,
11:23what if I combine my love for coffee and bags?
11:26And there.
11:27For our Cafemido bag,
11:29it's not just your type of coffee
11:31or typical coffee in a cup,
11:33but it's a statement.
11:36Oh, you're a statement bag.
11:38Yes.
11:39It depends on who's bringing it,
11:41and who's going to season it.
11:44She's going to teach us how to assemble
11:46a strawberry matcha latte
11:49using this bag.
11:50Yes.
11:51A glass bag.
11:52I don't understand.
11:53This is really new.
11:55Really.
11:56I just found out that coffee
11:58or any drink
11:59can be put inside a bag.
12:01So, your bag's contents are different now.
12:03It's not just lipstick and perfume.
12:04It's really food.
12:06I'll try my best
12:07to make our Cafemido bag beautiful.
12:11Oh, you're a statement bag.
12:13It depends on who's bringing it,
12:15and who's going to season it.
12:18She's going to teach us how to assemble
12:20a strawberry matcha latte
12:23using this bag.
12:24Yes.
12:25A glass bag.
12:26So, what should I do first?
12:27Yes,
12:28so that we can make a strawberry matcha latte
12:30in our Cafemido bag,
12:32let's start with our strawberry jam.
12:34And then, next is our ice.
12:38This is good for a minute.
12:39This one is good for sharing.
12:41It's good for equivalent of
12:434 cups of 16-ounce string.
12:45After that,
12:46here's our milk.
12:47There's a lot of milk.
12:48I'm so happy.
12:49It's like I'm in a milk plant.
12:51And then,
12:52our final ingredient,
12:54our matcha.
12:55Because this is a strawberry matcha latte.
12:58Here it is.
13:00It's beautiful.
13:01Since it's a strawberry matcha latte,
13:03since this is what we promote,
13:05bonding of family, friends, and couple,
13:07this is where they really share
13:09with separate straws.
13:10Really?
13:11Yes.
13:12For family, it's really okay, right?
13:14If you're super close,
13:15it's okay.
13:16If you're short,
13:17it's okay.
13:19It's a bit heavy, right?
13:20It's like a workout, right?
13:221, 2, 3.
13:24It's so cute, right?
13:26You can see the drink in the bag.
13:29My statement bag is ready.
13:31Time to aura!
13:38It's like I'm drowning.
13:41You know, this is really for sharing.
13:44Honestly,
13:45can you pour this much?
13:47This is really good for sharing.
13:51First in the Philippines,
13:52it's a flavored drink in a glass bag.
13:55Because of its unique look
13:56and it has an aura,
13:58netizens' attention was drawn to it.
14:01What kind of bag is that?
14:03It's so macho.
14:06You can put more than 30 kinds of ice drinks in it.
14:10It's perfect for couples
14:11who want to drink something sweet.
14:14It's also good for friends and family.
14:17It's a partner of a hot chick.
14:20The price is only x4
14:22for your chosen drink.
14:24Take the more drink,
14:25you'll save more.
14:27We're actually promoting for sharing
14:29because as a mommy
14:31or as a new member of the family,
14:34I want it to be banned.
14:37So at least in a cafe-mido bag,
14:39they get to share it,
14:40talk about it,
14:41and share their joys.
14:45Just like its high-quality packaging,
14:47G also has a high demand for drinks.
14:51So we started with 500k as a drink.
14:55G's first cafe business,
14:57which is a franchise,
14:58helped us a lot.
15:00Because of our franchise,
15:01we were able to save money.
15:03And aside from that,
15:04we also have personal savings.
15:06So we put it all together.
15:08And with God's mercy,
15:10we were able to put up cafe-mido
15:12and it really helped.
15:15But before cafe-mido was brought here,
15:18it started as a mini cafe.
15:21Cafe-mido really started
15:23way back in February 2024
15:25in Taguig.
15:26It was fun
15:27because our neighborhood
15:29really loved cafe-mido.
15:34When they saw the potential of the business,
15:36they moved it to a bigger location.
15:40Before it was brought here,
15:42they had a lot of savings.
15:45Here in our cafe-mido in QC,
15:47in a span of one month,
15:49we were able to recover our savings
15:52from where we started in Taguig.
15:53And so far,
15:54we're running five months
15:56or four months this February.
15:59And so far,
16:00we're able to earn
16:01around P600 to P700K a month.
16:05If mido bag sells well,
16:07their other drinks and food
16:09will definitely be a hit.
16:11Because of me,
16:12I really love it.
16:15Aside from coffee and non-coffee drinks,
16:17we also have pastas,
16:19pastries,
16:20savoury danish,
16:21and cakes
16:22that you get to enjoy as well
16:24with your coffee.
16:29That's a very classy drink,
16:31but it's affordable.
16:34Because we're going to be very classy,
16:37from our mido glass drink,
16:39let's try the poutine.
16:42Direct from Canada.
16:43You can see the flag of Canada.
16:45This is the cheese.
16:47There,
16:48cheese curls in the middle.
16:51The cheese is screaming.
16:56It's so classy.
16:58This is so cheesy.
17:02The cheese is so good.
17:05It's really handsome
17:06when the drinks and food are this good.
17:09Deadmasabashers.
17:13Coffee is no longer aesthetic.
17:15Even the drinks are slay.
17:17The business is caring-caring.
17:22Peking duck?
17:23Or lechong manok?
17:25Or peking lechong manok?
17:27Or lechong peking duck?
17:28What is it, kuya?
17:30But this is the real thing,
17:32and not fake.
17:33In appearance and taste,
17:34the peking duck is really good.
17:38But the meat,
17:39there's no doubt,
17:40chicken is chicken.
17:45Peking duck,
17:46what is that?
17:47Chicken.
17:48Chicken.
17:49Peking duck,
17:50what is that?
17:51There,
17:52there's a fine dining
17:54in this restaurant in Quezon City.
17:56But the price is too high.
17:58The lechong manok,
18:00with a twist,
18:01peking duck is cooked.
18:03As we know,
18:04it's not very affordable
18:05here in the Philippines
18:07because duck is an expensive protein.
18:10And I thought of a way that
18:13yes, this might be popular
18:15because we're going to use chicken.
18:17But when it comes to cooking,
18:18it's almost similar.
18:23Peking duck was first discovered in China.
18:26It was eaten by bloodthirsty people there.
18:28They used duck meat,
18:30or beef,
18:31and grilled it in a closed pot
18:33or on top of fire.
18:35Because of its meticulous cooking,
18:38the crispy skin of the duck
18:40is juicy in the inside.
18:42It's not easy to taste
18:43because of the high price.
18:46That's why our business partner, Aime,
18:49is on a mission to taste
18:51the deliciously cooked peking duck
18:53but with chicken,
18:54which is very popular among Filipinos.
18:57And the taste is legit.
18:59It's not peke.
19:00From the process of cooking
19:02to eating,
19:03in original peking duck style,
19:05but chicken,
19:06with affordable price.
19:08Do you eat peking duck?
19:10My children,
19:12that's why I was asked to buy it
19:13so that they can know
19:14if the taste is the same.
19:16They said it's okay.
19:18Aime first invested in a restaurant
19:20where she tasted peking chicken.
19:23Aime earned almost P500,000 here.
19:27There's food in Amen
19:29because I live in Paranaque.
19:31I always eat there.
19:33I asked if they have any investments
19:35as a foodie.
19:37I said,
19:38why not I try to have a franchise
19:41of something that I want to eat.
19:44One time, I tasted this peking duck style.
19:46It's delicious.
19:47Maybe this has potential.
19:49On top of an investment,
19:51you have an interest to get.
19:53And they gave you the right
19:56to operate a franchise.
19:59But to make it easier for Aime
20:01to run her franchise business,
20:04they discarded some aspects of the business.
20:07We were given a big bonus.
20:10A big bonus from our company.
20:14Instead of me buying things
20:18that I don't need at that moment,
20:21I started out investing in different businesses.
20:24What we did was we sourced our supplies here
20:27around the area.
20:29We went to local markets.
20:31We almost considered this
20:34as our business.
20:37As the breadwinner of their family,
20:39Todo pushed Aime to succeed in her business.
20:43When I was 17 years old,
20:45my dad got hit with a stroke.
20:48I was the only father in our family.
20:51Last year, my mother passed away
20:55due to cancer.
20:56I also am taking care of my grandmother.
20:59To achieve the peking duck style
21:01of cooking and flavoring,
21:02she cooked chicken in a tandoori oven.
21:07I went to different places here in the Philippines
21:10to look for a tandoori oven
21:12because it's not common.
21:14I was intrigued by this chicken.
21:17Here it is.
21:18It says,
21:19Please come in, we're open.
21:21Original peking duck style.
21:25Can I order?
21:28Our businessmen are so young.
21:30Maybe next time,
21:31they'll have a new business.
21:33I'm curious about how peking duck is cooked.
21:36Can you show me how it's cooked?
21:37Yes, ma'am.
21:38Okay, let's go.
21:44Overnight, the chicken is marinated.
21:46What did you marinate?
21:48Secret ingredients,
21:50but we have our basic ingredients,
21:52salt and pepper.
21:53Everyday, we make sure that the chicken is fresh
21:56so that the juiciness of the chicken will be flavorful.
22:01Squeeze it all over.
22:03You can bathe in lemon.
22:08I'm hungry to cook.
22:15The next step is to bathe the chicken.
22:17We bathe the chicken.
22:20This is the flavoring,
22:22which gives it the orange color.
22:25Can I dip it?
22:26Yes, ma'am.
22:27I'll dip it.
22:29I'll dip it and you'll dip it.
22:31Let's go.
22:33How much is one?
22:34It's P449.
22:36That's cheap.
22:37Yes, ma'am.
22:38Chicken in the market is P400,000.
22:41And you're selling it for P400,000?
22:42Yes, ma'am.
22:43Are you making a living?
22:44Yes, ma'am.
22:47After seasoning the flavors,
22:49the chicken is put in the oven.
22:52It's so big.
22:53Yes, ma'am.
22:54This is the way of cooking.
22:57Why in the oven?
22:58Why not in the oven?
22:59The distribution of cooking is more even
23:02when the heat is controlled.
23:04Oh no, I can't do anything here
23:07if I don't get the crispy chicken neck.
23:14Bye!
23:17But wait,
23:18the cooking is not over yet.
23:20After it's cooked in the tandoori,
23:22the chicken is bathed in oil
23:24to achieve the crispy skin.
23:27Now, it's time to eat!
23:29Here it is.
23:30The chicken is cooked
23:31after one and a half hours
23:33in the tandoori oven.
23:35Here it is.
23:36It's so crispy.
23:40It's so good.
23:41Don't think of it as chicken
23:43but it tastes like peking duck.
23:45It has a certain taste.
23:48Don't think of it as chicken.
23:50It tastes like peking duck.
23:51It tastes like peking duck.
23:54It doesn't taste like the usual
23:56grilled or roast chicken
23:58that we can buy,
23:59like chicken legs.
24:00It really tastes like peking duck.
24:03Don't think of it as duck.
24:05Don't think of it as a real duck.
24:08If you're single,
24:09you can order the P179.00 meal
24:12of quarter-sized peking duck chicken,
24:14java rice,
24:15and there's also inuin.
24:16If you're single,
24:17or with your family or friends,
24:19you can order a whole peking duck-style chicken
24:22at the price of P429.00 to P449.00.
24:27Aim's aunt says
24:28it's even better if you dip it
24:31in their signature hoisin sauce.
24:35If it's good,
24:36spread the word.
24:38It's good.
24:40Aim, let's look for more.
24:42Try this peking duck.
24:45How is it?
24:46It's good.
24:47It's good?
24:49It's quality.
24:50What does it taste like?
24:51It tastes like chicken.
24:52Of course, it really tastes like chicken.
24:56Aim's peking duck-style chicken
24:57earns more than P200,000 per month.
25:03If you believe what they say,
25:05chickens are unlucky
25:06because they have one leg and one head.
25:08But in business,
25:09there's no such thing as luck.
25:11Because you have to work hard
25:13until you fly higher and higher.
25:18It's unique,
25:19you can sell it,
25:20and you can make a lot of money.
25:22How did you come up with
25:24these businesses or products?
25:29I really love coffee.
25:31And then, running a coffee business,
25:33I thought,
25:34why not put it together?
25:35So, after doing research,
25:37we realized that
25:38there's no such thing as an offer
25:40in the Philippines.
25:43We chose this
25:44so that we can continue
25:46the business that our family started
25:50that provided us
25:51back then and until now.
25:55Duck is an expensive protein.
25:57I thought, yes,
25:58this might work
25:59because we're going to use chicken.
26:00When it comes to cooking,
26:01it's almost similar.
26:03So, before lunch,
26:04let's have some business ideas
26:06for our Pantahang.
26:08And always remember,
26:09it's just money,
26:10but we can make it happen.
26:13Join us every Saturday
26:14at 11.15am on GMA.
26:17I'm Susan Enriquez
26:18for Pera Paraan.