By 2001, Edwin Bernabe had already built a successful business with Empanada Especiale, which he launched at LRT Monumento after parting ways with his former business partner. The stall was doing well, but just two years later, a new challenge emerged—a vacant space right next to his store.
Bernabe and his brothers worried that if another empanada stall took over the spot, it could undercut their prices and threaten their business.
“We were concerned that another empanada store might take the spot and sell at a much lower price,” Bernabe recalls.
Instead of waiting for a competitor to move in, he made a bold move—he rented the space without even knowing what to sell.
From a Family Recipe to a Nationwide Business
With no product yet, Bernabe and his brothers brainstormed ideas for their new stall. Then, inspiration struck—their family loved siomai.
“We are eight in the family. Mahilig kami kumain eh. My brother then thought of the siomai he used to prepare during special occasions,” he says.
It wasn’t a revolutionary recipe—just ground pork, shrimp, and spices, steamed to perfection—but it was simple, delicious, and easy to prepare in large batches. They decided to test the idea at Monumento LRT.
It turned out to be a game-changing decision.
From a Small Stall to 1,000 Locations
What started as a defensive business move quickly became a massive success. The convenient, affordable, and flavorful siomai became an instant hit with commuters and students passing through the busy train station.
With growing demand, Bernabe expanded the concept into Siomai House, a brand that has since spread across the country.
“The rest is history. We are now on our way to opening our 1,000th store,” he says.
What started as a way to protect his empanada business ended up becoming one of the most recognizable siomai brands in the Philippines—proving that sometimes, the best opportunities come from unexpected challenges.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
