Ang business na pares with chicharong bulaklak, unli rice at softdrinks, kumikita ng hanggang 100,000 pesos sa loob lang ng 12 oras?!
Ang paresan namang ito sa Quezon City, kumikita ng 6 digits kada araw!
Ano ang kanilang sikreto? Panoorin sa video na ito.
Ang paresan namang ito sa Quezon City, kumikita ng 6 digits kada araw!
Ano ang kanilang sikreto? Panoorin sa video na ito.
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FunTranscript
00:00That is Pares, delicious but cheap to eat.
00:06This January, we met the story of Diwata, who became controversial because of his previous trouble.
00:14You will go to jail because you are criminals.
00:17What did you do to me? You broke my beautiful face.
00:20But he came back through his business, Pares.
00:27Welcome to Diwata Pares Overload.
00:30And since then, Diwata's magic came to fruition in the public.
00:35His Paresan has been changing places continuously.
00:45Until his Paresan in Pasay became a food trip destination.
00:50How old are you, sir? I'm 63.
00:55In Diwata's business, even in front of his Paresan in Juliet, which is almost the same as now,
01:03he is choosing the Encanto Pares Overload.
01:08You're under a mango tree and there's smoke. Just use Encanto, it's better.
01:13What makes Juliet's Pares special is that he uses pork bones.
01:18He grills it first.
01:20Mostly, I heard it's all fried, so I said, let's go with less cholesterol.
01:24Their Pares with Chicharong Bulakla, Unli Rice, and Soft Drinks worth Php 100 per serving.
01:33It's not like others who just fry it.
01:36Juliet was a former D.H. or Domestic Helper in Kuwait.
01:39Then, she went back to the Philippines.
01:42In 2015, when she built her Paresan, she didn't have a permit.
01:47When it was cleared, we couldn't do anything.
01:49All the things they could reach were stolen.
01:52Until Diwata's Paresan came to fruition.
01:56And in the movie, at first, he was robbed.
02:00At one point, we were like, let's eat in front so that if someone sees us, they'll be fooled.
02:07But because Diwata's Paresan was a box office hit, someone else was chosen.
02:13The rest of the people who passed by me, they couldn't wait.
02:17I accepted whatever was coming to me at the end of the line.
02:20Until one day, there was a food vlogger who lost his job.
02:25Even if they say that Diwata and I have a competition, it's okay.
02:28We don't have a problem.
02:29As for me, it's not a competition.
02:31That's what I call it.
02:32After we ate at Diwata's, we saw that no one was eating.
02:36So there, we jumped on the aisle.
02:38When we asked, it was the same price, P100.
02:41And he was very surprised.
02:42When his Paresan, which used to be just passed by, is now being robbed by people.
02:48Hey, so many people are eating.
02:50Oh, it's so funny.
02:52I didn't expect that my store would go bankrupt.
02:56They earn Php 6,000 per night.
02:59Now, in their 12 hours of selling, they earn up to Php 100,000.
03:06I'm really trying hard to save now.
03:08Because I experienced the zero-zero.
03:10I can't leave my children to go abroad again.
03:17This is the same in Quezon City.
03:19Day or night, blockbuster.
03:22For Php 120, you have classic Pares.
03:27Unli rice, Unli soup, soft drinks, and eggs.
03:32Full!
03:34And for those who can afford the budget,
03:37their Pares is also a must-try that is not cheap.
03:41It has braised beef, bone marrow, Chicharong Bulakla, Magnet, Unli rice and soup, panula, and eggs.
03:48For Php 250, up to 3 people can get full from their Pares overload.
03:56This is the business of a Bayao, Keith and Jun.
03:59We love eating Pares.
04:00We eat Pares every night.
04:02We travel to places where there are trending.
04:06Every day, more than 1,000 people travel to them.
04:10That's why we come back because it's cheap.
04:14But if the line is quiet outside because the waiters are already hungry,
04:19in their kitchen, it's like there's a war.
04:22Where they cook non-stop from 800 kilos to 1 ton of meat.
04:33Keith is a former chef in Italy where he also studied culinary.
04:38Jun is a mechanic.
04:40That's why last year, they decided to get a food card.
04:44I became an illegal vendor.
04:46When it comes to our business, there are people who are already waiting for us to leave.
04:52Until Keith and Jun decided to have their own business.
04:57There was a vlogger who did a vlog for us.
05:02It's delicious.
05:04This soup is perfect when you have a hangover.
05:07As a food vlogger, our main goal is to help promote businesses that are really weak.
05:16Before, their income per day was P1,000 to P2,000.
05:20Now, it's up to P6,000 per day.
05:27They are also thankful that they were given a job.
05:31I was able to help my mother when she was pregnant.
05:34My life changed when I was able to send my child.
05:37We are happy that we were able to help a lot of people, our employees.
05:45The pares that we know today are soupy.
05:48But did you know that the original name of this dish is Masarsa.
05:53And there's a reason why it's called Masarsa.
05:56But did you know that the original name of this dish is Masarsa.
06:00And it has a balance of salty and sweet sauce.
06:04During the time of the Spaniards in Aten, there were Chinese merchants who were selling this.
06:10They compared it to a mother as a part of the food that they sell.
06:15Especially outside the church.
06:18This food is from Laloma, Quezon City.
06:21It was a business of Lolita and Roger Chu,
06:25Shopau, Roasted Chicken, and Beef Mami.
06:30But because their customers often requested that the Beef Mami be served with rice,
06:36it was called Pares.
06:38It started here, in this very place.
06:41But it's small, it's only 6-seater.
06:45We'll shear the beef.
06:49This is our broth.
06:52And that's where the name of the food that became the comfort food of many Filipinos was born.
06:58Beef Stew, which was later called Sinangag.
07:02It's not too fatty.
07:04Our broth is already enough.
07:06It's just the broth.
07:07So you don't need to add any additives.
07:10Because it's a first-class beef.
07:12Pesos 240 per order.
07:14It's meaty, tender, and delicious.
07:16It's not that sweet.
07:17It's also not that salty.
07:18It's not that sweet.
07:19It's also not that salty.
07:20Jonas House made Pares famous in the 1980s.
07:24A lot of people say that it's original.
07:27If you trace back to history,
07:29we have withstood it for 44 years.
07:31But just like we always recommend to you,
07:35Pares is a great food now.
07:38We're just slow in eating Pares,
07:41especially those that are high in fat and cholesterol,
07:44because it adds to the health risks that we have experienced.
07:50With a lot of fattening,
07:52and a new rise because of Pares,
07:55it's not just Tubong Lugaw,
07:58it's Tubong Pares!
08:14Stay tuned for our latest updates.