Aired (April 28, 2024): Crabs, shrimp, oysters, oh my! Join on-screen mother and daughter Hannah Arguelles and Shermaine Santiago in their seafood feast at Ocean Cravings, Quezon City!
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00:00 And you know what's another win you can have this summer?
00:04 Of course, it's seafood!
00:09 And I'm sure on-screen mother-daughter tandem of Charmaine Santiago and Han Arguelles,
00:19 Lilit Machas, Toymi Atlo,
00:21 will have the summer vibes of having a seafood mukbang here at Ocean Cravings in Quezon City.
00:28 You'll be full just from the seafood dishes they offer.
00:32 But, can you believe they started with just two dishes?
00:37 First, I offered it to my close friends and neighbors.
00:42 Sadly, no one paid attention.
00:45 I didn't stop.
00:48 Then finally, after two weeks, Giano Gives ordered for me.
00:53 Then after him, there were vloggers and celebrities who followed my Instagram and page.
01:01 So, my business ran for almost five years.
01:05 At that time, mukbang videos were trending.
01:10 So, in the US, king crab and lobsters,
01:13 I thought, why not make an Asian version or the product we have here in the Philippines,
01:19 which is the crab, the shrimp, and the mussels and clams.
01:23 Every weekend, I would make my family eat seafood every Friday to Sunday.
01:30 My children are seafood lovers.
01:33 I think if you like what you're doing,
01:37 you'll be able to deliver a delicious and good product.
01:42 [Music]
01:50 Food explorers!
01:52 Let's go on a food trip!
01:54 I've been calling this crab for a while now.
02:00 It's so big.
02:02 Here it is.
02:03 Use this.
02:04 You can use it.
02:06 You'll see.
02:07 Dip it here.
02:09 Here.
02:11 [Music]
02:14 The sauce is really spicy.
02:17 We Filipinos can't live without sauce.
02:21 When we did the taping of Lilette Matias' tour of Atlo,
02:25 we had a chance to take a break.
02:28 It's true.
02:29 We had a great time.
02:31 The big table.
02:32 Yes, the big scallops.
02:34 [Music]
02:37 I know, right?
02:38 I don't think anyone can eat that.
02:40 And this is the last one.
02:41 The cheese is really good.
02:43 The scallop's flavor is really good.
02:45 [Music]
02:53 I can smell the good flavor.
02:55 Absolutely.
02:56 The cheese is perfect.
02:58 It's delicious.
02:59 It's really hard work to open a crab.
03:04 I think that's the thrill.
03:06 Actually, while I was eating,
03:08 the three of you were like…
03:10 I was like, I was listening while you were taking it out.
03:13 Then you took it and dipped it.
03:17 There.
03:18 Since you haven't tried the steamed crab yet.
03:24 Oh, okay.
03:25 Let's go.
03:26 Oh, it's full.
03:28 It's still hot.
03:31 [Music]
03:37 I want it to be really tender.
03:40 So it will melt in your mouth.
03:42 Let's eat.
03:43 [Music]
03:44 I know, right?
03:45 I taught Hannah Arguelles how to eat this.
03:51 Because the head is the best part.
03:56 That's it.
03:59 That's it.
04:01 That's it.
04:03 You can see how it's melting.
04:09 That's the best part.
04:12 Mmm.
04:14 Delicious.
04:15 [Music]
04:22 It's good to be near you.
04:25 Our strategy up to now is to deliver fresh stocks every day.
04:30 Like the crabs, it's live every day.
04:33 My crabs are from Bulacan.
04:35 I've been a supplier since I started up to now.
04:39 It's like a single-crab.
04:42 Yes.
04:43 It's overwhelming.
04:45 I see that I haven't seen a single client who lives here at the table.
04:53 That's when I feel overwhelmed.
04:58 [Music]
05:02 I don't cook.
05:03 I don't know how to.
05:04 But with vinegar, when your heart is there,
05:06 I feel like it will control the taste of the food.
05:10 [Music]
05:14 [Music]
05:36 [BLANK_AUDIO]