Selling mother's land to start a business, making a fortune from milk tea made from... grilled shrimp

In mid-October, it rained continuously in Ho Chi Minh City. In the rain, Duong Thi Ngoc Mai (21 years old, living in District 7) and her friends went to a small milk tea shop on Tam Danh Street (District 8, Ho Chi Minh City) to enjoy a cup of seafood milk tea.

Having just received the milk tea from the staff, the group couldn't help but be surprised by the faint smell of grilled shrimp. "I've heard of milk tea made from butterfly pea, beetroot,... but I never thought there would be milk tea made from seafood," Ngoc Mai said with a smile, eagerly trying the first sip.

Not only Mai, young people in Ho Chi Minh City are crazy about this "hard to swallow" drink.

Young people are excited when holding a cup of milk tea with the faint smell of grilled shrimp and Japanese tea (Photo: Binh Minh)

The owner of the small milk tea shop, who came up with the recipe for this "unique, strange" milk tea, is Thanh Sang. "The ideas for my products all come from my personal preferences. I love eating seafood, so I often wondered about the possibility of combining milk tea and seafood," Sang said.

Every day at 9pm, Mr. Sang starts cooking seafood milk tea and then chills it overnight to start selling the next morning. At that time, the milk tea will have a strong aroma of grilled shrimp and when drinking, you will feel the coolness of Japanese tea.

Anh Sang tried combining cheese cream and salted egg cream to enhance the flavor of seafood milk tea (Photo: Binh Minh)

According to the shop owner, the "key" to the success of this strange-sounding drink is the broth made from shrimp, squid and pandan leaves.

The restaurant menu has many different types of drinks, but the seafood milk tea must be cooked by Sang himself. "Even though the staff followed the recipe exactly and were given direct instructions, they still couldn't make the standard flavor of this dish," Sang confided.

To create the "unique, strange" drink above, Sang spent nearly a year researching how to remove the fishy smell of shrimp and squid when mixed with tea. After many failures, the young man had to sell the land his mother gave him to continue his passion for starting a business.

All ingredients are carefully measured by Mr. Sang himself to ensure that customers always receive the right taste of grilled shrimp milk tea (Photo: Binh Minh)

According to Mr. Sang, a restaurant that attracts customers must meet three criteria. First, the restaurant's products must be unique and different. Second, the drinks and dishes must be delicious and ensure food hygiene and safety. And finally, the thing that keeps customers for a long time is good service.

"Customer satisfaction is the guiding principle for my restaurant's operations. For me, business is a long process. Therefore, business people must not be in a hurry, must have a spirit of learning, learning, innovating and being creative," Sang believes.

Dawn

Source link: https://dantri.com.vn/lao-dong-viec-lam/ban-dat-cua-me-de-khoi-nghiep-hot-bac-nho-tra-sua-tu-tom-nuong-20231016162655079.htm