For Royce Gerik Chua, vice president for operations at Eng Bee Tin Chinese Deli, Chinese New Year is more than just a holiday as it is a celebration steeped in tradition, family, and the bustling activity of their 113-year-old business in Manila’s Binondo district, home to the world’s oldest Chinatown.
In an exclusive Simpol.ph interview, Chua shared how Chinese New Year has always been a fundamental part of his life. “Chinese New Year is a very, very big part of our lives, especially for us in the Eng Bee Tin family,” he said, referring to Eng Bee Tin’s busiest season. “Since we were kids, we’ve been helping out in the shop. It’s really a part of who I am.”
Chua recalls childhood celebrations as formative experiences. “Even when I was young, it was our busiest season,” he said, using the company’s term for their busiest time of year. “As kids, we were in the shop, helping out. That’s probably where we learned how to talk to our customers and interact with them and our staff. That’s why we’ve really grown to love what we do.”
Binondo’s Ongpin Street, where Eng Bee Tin is located, transforms during the festivities. “It becomes so crowded that the street turns into a walking street,” Chua said. “Restaurants are packed, and you’re lucky if you get seated within an hour. It’s all part of the experience, especially for kids. You’ll see lion and dragon dances everywhere. It’s such a festive atmosphere.”
Founded in 1912, Eng Bee Tin’s longevity is a testament to their commitment to quality and innovation. “One of our biggest advantages is that we produce only top-quality products, using the best possible ingredients,” Chua explained. “Another is that we are always innovating. Every year, we make sure to introduce something new for our customers to enjoy and love.”
Eng Bee Tin has successfully bridged the gap between tradition and modern tastes. While classic Hopia flavors like mung bean (munggo) and pork (baboy) remain staples, the company has introduced contemporary offerings like frozen Hopia Custard, which features flavors inspired by Filipino favorites such as leche flan, ube ice cream, and buko pie.
“These custard series flavors are very popular, especially for export,” Chua noted. “They give Filipinos abroad a taste of home.”
For Chua, Chinese New Year symbolizes a fresh start and a chance to improve oneself. He highlighted the significance of tikoy, a sticky rice cake traditionally shared during the holiday. “Tikoy symbolizes three things,” he said. “Its round shape represents a smooth and problem-free life. Its sweetness encourages harmony and a sweet life throughout the year. And its sticky texture symbolizes close family ties and good fortune sticking to you.”
Despite the cultural focus on food, Chua emphasized that the essence of the celebration lies in togetherness. “The most important thing is not what’s on the table but spending time with your family and friends,” he said.
Running Eng Bee Tin during Chinese New Year is a family tradition in itself. “Our family isn’t like the typical Chinese family that gets to relax during Chinese New Year,” Chua said. “Since it’s our busiest season, we stay in the shop until 12:30 or even 1 a.m. to serve our customers, who come from all over the Philippines and even abroad. After closing, we have a late-night (New Year) dinner with our staff.”
The family’s guiding principle, “Do good deeds,” extends beyond the business. Chua highlighted their philanthropic efforts, including founding TXTFIRE Philippines, a volunteer firefighting organization that has donated 10 fire trucks and five ambulances to support community safety.
Reflecting on how Chinese New Year has evolved in the Philippines, Chua observed that it has become more mainstream. “In the past, Chinese New Year wasn’t as widely celebrated in the Philippines. But now, it’s a public holiday, with malls featuring lion and dragon dances. It shows how Filipino and Chinese cultures have become intertwined.”
Eng Bee Tin’s role in celebrating Filipino-Chinese culture is evident in its product offerings. “In the ‘80s, Hopia had only two flavors: munggo and baboy,” Chua said. “Now, we’ve introduced many uniquely Filipino flavors like ube, pandan, and durian.”
Eng Bee Tin remains dedicated to innovation. “We will continue to innovate and produce top-quality products,” Chua said. He cited last year’s introduction of Hopia Sisig during National Hopia Day as an example of their commitment to surprising and delighting customers.
Asked about the most unusual way people enjoy Eng Bee Tin products, Chua laughed. “Some people eat our Hopia by putting it between slices of bread like a sandwich!”
When asked what flavor best represents Eng Bee Tin, Chua chose Ube Hopia. “That’s where it all started for us. We’re known for starting new trends and introducing new products.”
He ended with a heartfelt invitation: “We invite everyone to visit the oldest Chinatown in the world here in Binondo. Stop by Eng Bee Tin on Ongpin Street and enjoy our products. Gong Xi Fa Cai and Xin Nian Kuai Le!”