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| (From left): Gerald Chua, Gerik Chua and Geraldine Roche Chua |
Eng Bee Tin hopia to date has 20 variants and king among them is the ube hopia---though it wasn't always that way.
Gerald Chua, who is in charge of Eng Bee Tin production, said in an interview that there was a time in the '70s when they were burdened with debt. Business wasn't doing good and their monggo and pork hopia variants weren't flying off shelves as they do now.
"That's when our father, Gerry, realized we had to reinvent our hopia in order for business to survive," Gerald told Rider PH. "Kami ang pinaka unang gumawa ng hopia ube sa Pilipinas, walang gumagawa noon ng kakaibang flavors."
But Eng Bee Tin's ube hopia was not a hit right away. Only when it got exported to the US did things started turning around.
"Namigay ang father namin ng ube hopia for free for export," Gerald said. "Hanggang sa napansin namin na dumadagdag ang order for the ube hopia pero palaging libre. So, nakiusap si dad na baka pwedeng kahit "at cost" man lang...."
He added: "Hanggang dumating yung point na may mga balikbayan na na umuuwi sa Pilipinas, dala yung packaging ng ube hopia namin. Pinagtatanong nila, 'San ba to? San kami makakabili nito?' So, dun kami unti-unting nakilala. Sa ube kami sumikat kaya purple ang official color namin."
Eventually, Eng Bee Tin also reinvented their delicacies such as pork floss hopia, hopia piña, puto bumbong, and pan-fried xiao long bao.
In 2024, Eng Bee Tin has at least 50 stores nationwide and several restaurants too. They make 200,000 hopia pieces per day.
National Hopia Day
The first ever National Hopia Day in the Philippines on July 19-21 at the Mall of Asia Music Hall is in commemoration of the Filipino-Chinese heritage, and how hopia has become the symbol of the friendship and culture between two countries.
Eng Bee Tin is the main proponent of this celebration. Eng Bee Tin is now on its 112th year of serving this staple to Filipinos from all walks of life and as such, and has become synonymous to delicious, world-class hopia flavors, sought out by Filipinos all over the world.
Today, hopia, in all its forms, stands as a delicious testament to the successful blending of Chinese and Filipino culinary traditions. It remains a staple in Filipino snacking culture, proudly crafted by Filipinos for Filipinos.
At the National Hopia Day, Eng Bee Tin wants to celebrate what hopia truly represents -- family, culture, and food.
Gerik Chua, Chief Operating Officer (COO) of Eng Bee Tin, believes that the story of hopia demonstrates how food can bring cultures together, creating something new and beloved that honors diverse origins.
He said, “From its humble beginnings as a Chinese immigrant food to its status as a Filipino cultural icon, hopia's journey reflects the rich tapestry of cultural exchange and innovation. That’s why we feel that the time for hopia to be celebrated in a grand manner has long been overdue.”
His younger sister Roche Chua who is Eng Bee Tin’s finance manager, said, “We will tell the story of hopia using the National Hopia Day as backdrop. We will honor the stories woven into each bite. We will pay tribute to the enduring bonds of family, our shared culture, and the comfort of its familiar flavors.”
They promised fun and excitement and star sightings come July 19-21 including lots of games and suprises for every member of the family. There will also be lots of prizes to be won, they said, including one year supply of Eng Bee Tin products.
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