Restaurant business ng ilang Kapuso hunks, alamin! | Pera Paraan
Aired (July 20, 2024): Paano nga ba nagsimula ang negosyo nina Kapuso hunks Prince Clemente, Migs Villasis at Kirst Viray na naghahain ng Pangasinense cuisine? Alamin sa video na ito!
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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00:00It looks like summer is just around the corner.
00:03Because of the hot, hot certified hunks that we'll be joining this afternoon.
00:08Who's Prince Clemente?
00:10Migs Villacis?
00:12And Chris Viray?
00:14Old and handsome.
00:16Because aside from their looks and six-pack abs,
00:18they've been growing this pangasinense food in their restaurant.
00:23Sparkling is the career of the Sparkle artist, Migs, Prince, and Kirst.
00:31And even though they're busy with their showbiz activities,
00:34they still have one thing in common.
00:37Hello!
00:38Hi, Kirst and Migs!
00:41We're here at Mangantila.
00:43Kirst, you're the real pangasinan.
00:46What is Mangantila?
00:47Mangantila is the word for pangasinan.
00:49In Tagalog, it means let's eat.
00:52Oh, I see.
00:53Mangantila means let's eat.
00:55How many people are there in this business?
00:57Actually, there are six.
00:59Who are they?
01:00Prince.
01:01There, that's Prince.
01:02We can call him that.
01:03They say they help conceptualize the restaurant.
01:06Aside from promoting the restaurant,
01:09each of us brought our own dishes here.
01:12What?
01:13You brought your own dish?
01:14I love Mediterranean dishes.
01:17I brought chicken biryani here.
01:19The dish that I contributed was baby back ribs and rib-eye steak.
01:24Wow, that's a bit expensive.
01:26Kirst, of course, the pigar-pigar and the kalis-kis.
01:32The first dish we're going to try is the pigar-pigar, their specialty dish.
01:36You only need three ingredients for this.
01:38Cabbage, onions, and carrot beef.
01:43It's called pigar-pigar because it's part of the recipe.
01:48Here.
01:52Pigar-pigar means upside-down in Tagalog.
01:58It's delicious.
01:59Why is it good for those on a diet?
02:01It's good for those who work out.
02:03It's more on protein.
02:05It's also good for salads.
02:06You can really use it.
02:08Actually, it's delicious.
02:09The pigar-pigar is delicious.
02:10We also get the carbs from the vegetables here.
02:13That's why we don't eat rice anymore.
02:16Migs was an athlete when he was young.
02:18He tried to become an artist when he was 22 years old.
02:21I'm going to throw away the whole material.
02:23Migs was a part of the VOLTEZ 5 legacy.
02:26How did being an athlete help you in your role in VOLTEZ 5?
02:32It helped me a lot.
02:34Most of our actions were fight scenes and karate scenes.
02:40For me, martial arts were just muscle memory.
02:44That's why I'm very thankful to them.
02:48Do you want to ask for a New Year's gift?
02:51Prince started his career when he joined Starstruck Season 6.
02:55We're in danger here.
02:56Now, he's watching Public Affairs' primetime action series, Black Rider, every night.
03:02Prince, you're a police officer in Black Rider.
03:05Congratulations.
03:06Thank you.
03:07Wow, your rating is really high.
03:09How did you internalize your role as a police officer?
03:13Actually, my first major role was in Descendants of the Sun.
03:19I was a soldier in Alpha Team.
03:21So, it's close to being a soldier and a police officer.
03:25Especially when we were in DOTS,
03:27we had a lot of training with special forces.
03:30We went to the court to fight.
03:32Before, my dream was to be a soldier.
03:35What's your dream now?
03:36To be an artist.
03:38That's right.
03:40Curse, who started modeling,
03:42you became an artist,
03:44and your projects came one after the other.
03:47We have an upcoming project.
03:49We're taping it with Marian Rivera,
03:51the one with Guardian Alien.
03:53You're the alien there?
03:54I'm one of the farmers.
03:56Wow, you're a farmer?
03:58Yes, ma'am.
03:59Did modeling help you become an artist?
04:01Yes, because I used to be shy.
04:04So, when I started modeling,
04:06my confidence increased.
04:09I said, I'll try acting.
04:18This is Sisig Bangus.
04:19Of course,
04:20Bangus Dagupan dish is a must in their menu.
04:25This is the most delicious Sisig Bangus I've ever tasted.
04:28It's really delicious.
04:29Your chefs are really good.
04:31And what's this?
04:32It's a must-try for those who want to drink.
04:34You even said it's a must-try.
04:36Okay, so what are we having? Longganisa?
04:38Alamino Longganisa.
04:39Alamino.
04:40Why did you add toothpicks?
04:42I don't know the story why
04:46our Longganisa has toothpicks.
04:47Why does it have toothpicks?
04:49You can just eat it without toothpicks.
04:52Actually, if you have a toothache,
04:55you can just eat it straight away.
04:58It's delicious.
04:59This is how it should be cooked.
05:00It's a bit crispy.
05:04Their Longganisa is also delicious.
05:07Another thing that makes us proud of the people of Pangasinan
05:10is their Kaleskes.
05:11This is what they call in Bituka ng Baka.
05:14This is like papaitan, right?
05:16Papaitan.
05:17What do you use for this?
05:18It contains beef.
05:25It's delicious.
05:26It doesn't taste like Kaleskes of fish.
05:30It's delicious.
05:32Yes, it's like papaitan.
05:34What's delicious in Pangalatok?
05:37Masamit.
05:38Masamit?
05:39If it's really delicious,
05:41Masamit or masamit?
05:42Masam-samit.
05:43Masam-samit?
05:44Yes, masam-samit.
05:45You know that?
05:46No.
05:48How do you resist the temptation
05:51to taste and eat food?
05:53What's delicious about it?
05:54My reason is to work out
05:56because I want to eat delicious food.
05:59That's why I work out.
06:00So when you work out,
06:01you can eat a lot.
06:02Yes.
06:03It's the same for me.
06:04When I wake up,
06:05I go to the gym to work out.
06:06When I'm done working out,
06:07I eat here.
06:08Do you really eat here?
06:10After the gym, yes.
06:11Okay.
06:12What about you?
06:13It depends on how much I eat.
06:16If I eat a lot,
06:18I'll probably run for an hour at night.
06:21It's hard to resist eating.
06:24It's really delicious.
06:25It's just a matter of discipline.
06:27If you can eat a lot,
06:29at the same time,
06:30you can maintain a good body.
06:33Even though they're busy with their showbiz career,
06:36they still make sure
06:37that they have time for their business.
06:40It's all about time management.
06:43Time management.
06:44Especially for you,
06:45you have your own projects,
06:46so you need to allocate time
06:49for yourself.
06:51How do you see your business?
06:53Is it okay?
06:54It's okay.
06:55Do you like it big?
06:56It's not that big,
06:57but I still make money.
06:59Thank God,
07:00I don't have a month's salary.
07:02It's one of the reasons
07:03why food business is successful.
07:06It's delicious
07:07when the food is served to the customers.
07:10For Migs, Prince, and Kirst,
07:12they make more money
07:14from this business.
07:16I learned to be more hands-on in business.
07:19I see things that I don't know yet,
07:23like how to handle staff,
07:25how to provide the best service
07:28to our guests.
07:30It's fun when you see
07:32what you're doing
07:34reflects in your business.
07:36What I learned is
07:37that it's not everyday that it's Christmas.
07:39In business,
07:40there are months that are strong,
07:41and there are months that are weak.
07:43So, you should stay strong.
07:45You should be hands-on in your business.
07:48You shouldn't just rely on your staff
07:51and crew to run the restaurant.
07:54If you do that,
07:55you might end up losing your restaurant.
07:59Thank you so much,
08:00and good luck
08:01with your business venture in La Union.
08:05Hopefully.
08:06It means that they'll have a branch
08:08because the business is doing well.
08:10That's why they'll branch out.
08:12Thank you so much.
08:13Thank you.
08:14The food is delicious.
08:24The food is delicious.