Mr. Ube: The Souperstar

Mr.Ube Rice and Noodle House

In the competitive space of the culinary business, only the toughest survive. The saying “If you can’t take the heat, stay out of the kitchen” is indeed true for most food entrepreneurs.

But for Gerry Chua, a businessman with both a vision and a mission, the heat in the kitchen even more fires up his passion to offer the best dining experience. Try visiting his restaurant Mr. Ube Rice and Noodle House and you’ll find out for yourself why this food mecca is already making noise among culinary connoisseurs.

Although Chinese cuisine constitutes majority of Mr. Ube Rice and Noodle House’s menu, there are an array of food offerings that will surely tickle your taste buds. Take your pick: noodle soup, rice toppings, stir fry noodles, dimsum, and a lot more. 

Sweet and Sour Pork Rice Topping (P100)

Lechon Macau Rice Topping (P110)

Pork Maki Mi Noodle Soup (P110)

“We take pride in the restaurant's specialty: our noodles. Our noodles are made fresh every day. We use state-of-the-art Japanese technology in making them,” said Chua. “Our ingredients are natural and they have no preservatives. I am proud to say that the food we serve at Mr. Ube Rice and Noodle House are MSG-free and they are non-grease.”

From the very basic chicken noodle soup to wanton noodle, Mr. Ube Rice and Noodle House also features a variety of international noodle soups. Want to try Thai? Order Thai Tom Yam. Hungry like a lion? The Singaporean Laksa is for you. Craving for Japanese? Sip some Japanese Shoyu. If Chinese is your choice, then Gokong Noodle should be on your plate. These and more will let you experience a gastronomic adventure in this noodle house.

Thai Tom Yam (P120)

Singaporean Laksa (P120)

Japanese Shoyu (P120)

Gokong Soup (P120)

Since Chua is also the visionary behind Eng Bee Tin Chinese Deli, some of its varied product ranges can also be ordered at Mr. Ube Rice and Noodle House. Its most famous ube hopia and all-time favorite tikoy can be have when you visit any branch.

Eng Bee Tin Tikoy

With a rich history that can be traced from humble beginnings in Ongpin, Eng Bee Tin has mastered the art of producing world-class Oriental delicacies. Because Chua knows his way around business, he found a way to reinvent a rather usual hopia by blending it with ube, the most popular ice cream flavor at the time. The rest is history as Eng Bee Tin’s ube hopia became a household name. 

Eng Bee Tin Mochi Kreme (P250)

Eng Bee Tin products are locally available in various supermarkets, groceries, restaurants, office, and school canteens. The company is also one of the biggest international exporters of hopia, delivering to Asia, the Middle East, Europe and the USA.

Chua also ensures that quality is key. The company uses automated hopia manufacturing processes and implements a strict hygienic standards of quality control by running the final product through metal detectors, and packaging it in a hygienic pillow pack.

Though a businessman, Chua knows his responsibility to the community where his businesses operate from. In Ongpin where Eng Bee Tin is found, the company donated to the local volunteer fire brigade as evidenced by the purple fire engines that make their way through fire incidents and situations in the vicinity. His other business, Cafe Mezzanine, is also making an impact to the community as its revenues are completely donated to Binondo Paco Fire Volunteer. Recognizing the efforts and hard work fire volunteers put into their job, they get a 20-percent discount when they dine at Cafe Mezzanine, located at the heart of Chinatown. That is if their free coffee is not yet enough.

“Our commitment to our society should be never-ending,” said Chua. “Mr. Ube Rice and Noodle House aims to acquire five units of ambulance to serve the indigents who can’t afford to pay for ambulance service to hospitals.”

Indeed, Chua’s entrepreneurial vision is deliciously complemented by his life mission to touch lives. No wonder he is one accomplished man and his businesses, successful without a doubt.

For more on Eng Bee Tin, visit http://www.engbeetin.com

Facebook: iloveengbeetin

MR. UBE RICE & NOODLE HOUSE BRANCHES:

707 ONGPIN ST. BINONDO MANILA

TEL 288-8888 LOC. 131

284 E.RODRIGUEZ SR. AVE. QUEZON CITY

TEL 722-4505

GROUND FLOOR GU-16  LUCKY GOLD PLAZA

ORTIGAS EXT. PASIG

TEL. 791-7389

ENG BEE TIN CHINESE DELI BRANCHES

628 ONGPIN ST. BINONDO MANILA

288-8888 ; 241-9999

650 ONGPIN COR. E.T. YUCHENGCO ST BINONDO MANILA

288-8888 ; 232-1223 LOC. 219

518 QUINTIN PAREDES ST. BINODO MANILA

TEL 522-2289

ONGPIN COMMERCIAL CENTER 

ONGPIN COR. G.PUYAT  ST. STA.CRUZ MANILA

735-4658

UNIT G-84 ODEON TERMINAL MALL

C.M. RECTO COR. RIZAL AVE. MANILA

TEL. 735-0755

GL 8 WELCOME PLAZA

TAFT AVE. PASAY CITY

TEL 8836-2670

LEVEL-2 WALTER MART CENTER

CHINO RECES COR A. ARNAIZ MAKATI

TEL 843-7256

G-41 VICTORY CENTRAL MALL

MONUMENTO CALOOCAN CITY

TEL 332-1579

B-16 LG VICTORY PARK & SHOP MALL

ANTIPOLO RIZAL

TEL 661-7615

GROUND FLOOR CASH & CARRY MALL

SOUTH SUPER HI-WAY MAKATI

TEL 401-6229

LEVEL 1 PADREA FAURA WING ROBINSON'S PLACE

ERMITA MANILA TEL 401-3063

CAFE MEZZANINE BRANCH

MEZZANINE FLOOR - 650 ONGPIN COR E.T. YUCHENGCO

BINONDO MANILA

TEL 288-8888 ; 241-9999 LOC 230

Bakery Fair 2013

BAKERY FAIR 2013, the 7th International Exhibition on Bakery, Confectionery and Foodservice Equipment & Supplies is the largest show in the Philippines completely dedicated to baking and foodservice industry.

To be held on February 21-23, 2013 at the World Trade Center Metro Manila, the event has been designed to provide a forum where suppliers, small and large bakers and buyers of baked goods can meet on common ground and conduct business. It has seen an unprecedented growth with more than 400 booths showcasing and taking 10,000 square meters of space of World Trade Center, Philippines.

Aside from the daily demonstrations and seminars on centerstage, highlighting the event is the Bakers Cup Philippines 2013 Baking Competition in two categories. The Original Bread Competition showcasing a variety of Baguettes, Rolls, Sandwich Loaves and a Freestyle California Raisin Bread. The second category is the newly launched Steamed Buns Category backed by Angel Yeast. This will challenge the competitors on making the best mantou, siopao and push their creativity on artistic presentations of Steamed Buns.

The event is participated by its members and allied industry players and is being supported by the International Federation of Chinese Bakery and Confectionery Association. Bakery Fair is a non-profit event organized by the Filipino Chinese Bakery Association, Inc.

For more details, please call (63 2) 254-2518, (63 2) 254-2526, (63 2) 781-0873 or email: info@fcbai.org

Cook Magazine: 12 Years Of Sharing The Good Life

Cook Magazine began in 2000 to recognize the huge difference between restaurant food and home cooked food. It was designed & written for the millions of Filipinos who are fanatic about home cooking by hobbyists and foodies superior including articles and recipes made for and by food lovers.

In the past, the magazine had been covering artisan foods from meals to snacks, beverages, cheeses, condiments, meat and seafood categories, perhaps the biggest bulk of the selections have been sweets—fine candy, artisan chocolates, cookies, brownies and desserts.
 

In reply to the shifting market and consumer needs, the new COOK Content looks at the future of food and its role in pop culture. Food editor Chef Danny De la Cuesta gathers a handful of food visionaries, industry practitioners, celebrity chefs for great food exchange in all the magazine’s 2013 issues. In the 88 pages, it will discuss the newest and best products, food recommendations, reviews, how-to’s, reference articles, culinary destinations, product recipes or go-to source of consumer information in the dynamic food category. It will also include artisanal and small-production consumer items that readers might not have discovered on their own plus information on how to use them to make everyday dining and entertaining easier and more exciting.
 

Cook will make a lot of editorial on mass-produced brands, food service and food festivals, widening its reach to industry professionals because it promises to be the only consumer publication that will review best brands of foods, restaurants and beverages in every category.
 

The management & staff of COOK Magazine hosted an early holiday bash to thank their advertisers, friends, partners and all those who rallied behind the magazine this year.
 

The December issue that will hit stands in the first week of December 2012, features Katrina Ponce Enrile as the cover image- a fashion influencer and a culinary entrepreneur. She describes Cook Magazine as "an institution and a community for so many people that it created a new category- homecooks- when it launched and has remained the highest-selling cookery title in its entire market life.”

The event also took the opportunity to make public the New Look and Conceptual Direction of the Magazine that will be offering consumers an ever more diverse way of accessing its brand, in print through the magazine, and bookazines, online through the website and mobile and face-to-face through our Food Events.

Today COOK is a market leading-food magazine, selling 83,500 copies a month. Each issue is packed with over 44 recipes for everyday meals, easy entertaining and dishes from food experts. The Cook magazine cookery team tests every recipe published. The magazine is available at all National Bookstore, PowerBooks, Booksales, 7-11 outlets, Mini-stops and other leading outlets nationwide. Visit Cook Magazine online at www.cook.net.ph

Homemade food still best for tots

Many busy moms nowadays have no time to prepare nutritious baby food. But when opting for store-bought bottled food, moms are not assured of the freshness and quality of these mixes, and that is why homemade food are still the better choice, says mother of five and Philips Avent brand ambassador, Maricel Laxa-Pangilinan.

“I am very particular when it comes to feeding my children. While there are many respectable brands of bottled baby food in the market, I still believe that nothing compares to homemade food that has been greatly thought out and considered for baby’s particular needs,” Maricel explains.

Me-Ann Achacoso, Philips Avent’s Business Development Manager for Health and Wellness, agrees. “The modern Filipina mom is hands-on and busy. That’s why Philips Avent’s Combined Steamer and Blender is the perfect ally for moms who want to ensure that their baby gets only the freshest and most nutritious food without having to sacrifice time in food preparation,” says Ms. Achacoso.

Ms. Achacoso adds that the Philips Avent Combined Steamer and Blender lets moms craft quick and healthy meals for baby. Its built-in steamer helps lock in food’s nutrients and natural flavors and with the flip of the steamer and blender, moms can instantly make fine purees to soft and small pieces of food that baby can consume for the different stages of weaning.

 

She adds that if moms don’t have time to prepare food, they can choose to make this ahead of time by storing the pre-made meals into Philips Avent’s Via Cups range which are ideal for storage in the refrigerator or freezer.

Ms. Achacoso concludes, “Creating your own baby food with the Combined Steamer and Blender promotes a healthy bond between parents, siblings and baby. You are also assured that you are giving your baby meals that contain natural vitamins and minerals without the harmful chemicals.”