Episode 22 - Manila STAR Part 3

BBQ Techniques and Menu Items

Seth and Rona share their techniques for creating their signature dishes. We learn about marinating chicken overnight, grilling over indirect heat, and the importance of cutting the meat into individual muscles. We also explore the various ingredients used to make their dishes flavorful, like vinegar, garlic, onion, pork, blood, bay leaves, coconut milk, and shrimp paste. Lastly, we discuss their solution to meeting customers' requests for chicken-based dishes.

Customer-Oriented Humba Dish

Seth and Rona discuss the signature dish of their catering business, humba, and the techniques they use to make it. We hear about the pork chop, anise, bay leaves, black pepper, garlic and onion they use in the recipe, as well as the banana blossom and sugar for sweetness. We also explore the challenges of operating a catering business, like the time management involved with cooking for a five month old baby. Lastly, we learn about how their menu is open to requests and how their experience and education allow them to figure out new dishes.

Filipino Cuisine Expansion Challenges

Seth and Rona's catering business, Manila Star, have experienced difficulties sourcing food and ingredients since the onset of COVID-19. We hear about their experiences with pastry wrappers, from Chinese pastries to green wrappers that make their egg rolls explode. They lack access to major distribution companies as a small business. We consider sourcing from the Philippines, and the challenge of finding a high quality pig for their signature dish, humba. Techniques used to marinade chicken overnight and to cut the meat into individual muscles are also discussed.

Manila Star Team

Catering Business Future Plans

Seth and Rona share their vision for the future of their catering business, Manila Star. We discuss the pros and cons of a food truck versus a brick and mortar, as well as the benefits of food pop-ups and ghost kitchens. We also explore the concept of a lightning round, where Seth and Rona answer 20 questions about Filipino food in less than 90 seconds. Lastly, we hear how the catering business has evolved over time and how to get in touch with Seth and Rona.