Eng Bee Tin Chinese Deli
628 Ongpin St., Binondo, Manila, Metro Manila
- 4 Reviews
- 0 Recommend
- 4 Reviewers
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Most Recent Reviews
Best Ube Hopia and mochi and oh less than 50php a pack🏻🏼
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- No. of Likes: 7 Likes
Started in 1912, Eng Bee Tin is the best place to kill your tikoy and hopia craving. Eng Bee Tin had a fare share of challenges before becoming one of the successfull business in Ongpin today. There was a time when there were inconsistencies with their products. Low profit was upon their humble stall.
It was said that Eng Bee Tin's success can be credited to Mister Gerry Chua. During the 80's, their business is on the brink of death when he invented ube hopia. The story says the idea started when he went to a supermarket. He was making a small talk with a saleslady and through her Gerry found out that ube flavor is their best seller when it comes to ice cream. An idea came to mind - Hopia Ube!
He bought a couple of ube jars to check if he was making sense. He also travelled to Pampanga to seek help in making the best ube halaya.
Their business gained the momentum again thanks to his new hopia flavor. He started exporting products and became successfull with it. Eng Bee Tin's popularity really happened when they got featured on Cory Quirino's TV show, City Line.
Today, Eng Bee Tin's chinese goodies can be found in different supermarkets, groceries, restaurants, office and even school canteens. Luckily, they started supplying their hopia in one of the local groceries in my hometown. I don't need to go all the way to South Supermarket in Paseo de Santa Rosa anymore. Yay!
So far I've tried ube, mongo, kundol but nothing beats my favorite - custard flavor! It's adoringly sweet and tender. Each bite sends me to hopia heaven. I can avoid almost every fatty and dairy food to stay in shape but their custard hopia is a deal breaker. Resistance is futile.
If you're a sweet tooth and haven't tried their custard hopia I urge you to get some!
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The CUSTARD HOPIA is
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"Yuan Xiao" festival is celebrated on the 15 th day of the first lunar month ( February 22, this year in the western calendar). It is also a lantern festival and is the last day of the spring festival. ( lunar new year. ) . This is also the first full moon in the lunar calendar, marking the return of spring and symbolizing the union of family.
This day is slso characterized by eating the TANGYUAN. ( yuan xiao or chiong guan ee in Fookien dialect) the round balls has a ground peanut, sesame seed, dried wintermelon filling covered with glutinous rice flour or camote flour . The balls are cooked in a pot of boiling water, drop the balls into the boiling water, when the balls rise to the top, it is done. The soup can be sweetened with white, brown or muscovado sugar. Some may use chunk of panocha to sweeten . If you like ginger, add a few pieces of ginger to add flavor to the soup, it is like boiling salabat. Once cooking is fone, scoop out the balls to a bowl, add some soup and enjoy. Caution , the ground peanut filling is hot.
Go to your nearest Eng Bee Tin shop to buy the frozen peanut balls.
Enjoy eating !
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