LOCATION: 2nd Floor UBE Tower, 628 Ongpin Street, Binondo1, Manila 1006 Metro Manila2
The Great Buddha Café is a casual Chinese restaurant located in a three-storey building at the heart of Binondo1. Its menu is inspired by Hong Kong Cantonese cuisine and it is a good option for dining with family (including kids) and friends.
It is called Great Buddha because the (Eng Bee Tin) owners want guests to feel happy and contented – feelings that are embodied by the golden Buddha statue sitting inside the restaurant’s premises. Their use of quality ingredients ensures that customers get value for money.
Do you know what Eng Bee Tin means? Eng stands for “forever”, Bee stands for “beautiful” and Tin stands for “precious”. Eng Bee Tin in Hokkien literally means “ever beauty precious”.
Eng Bee Tin popularized ube3 hopia4 and eventually ventured into other pastries and other related products.
The company making this favorite and iconic hopia brand is helmed by Mr. Ube himself, Mr. Gerry Chua, a third- generation Chinese entrepreneur, whose grandfather, Chua Chiu Hong, came to the Philippines from Xiamen, China, and established a small stall on Nueva Street in 1912.5
Gerry always wears a violet t-shirt and matching eyeglasses. He is also known to have formed an active volunteer community firefighting organization.
A trial opening of The Great Buddha Café was held on from February 10 to 20, 2019, in time for the Chinese New Year. It then closed on February 21 for the finishing touches and reopened thereafter.
The Great Buddha Café is open 8am till 10pm daily, but, sorry, no reservations are accepted. It easily gets packed and parking is a problem so, either have a driver drop you off, come early to get a parking space, or just use Grab6 service to get there without any stress.
It offers Chinese dishes for breakfast, lunch, snacks, and dinner. But wait! There’s more! Imagine stepping into a one-stop-shop building where the ground floor offers all your favorites Eng Bee Tin goodies – mooncakes7, hopias4, tikoy8, Chinese deli and bakery products, mochi9, noodles, etc.
There is also an escalator which easily brings you to the second floor.
On this floor, you not only feast your eyes on Chinese charms and decorations but also on native bags, fans, etc. in an open-style souvenir-shop display. I bought a beautiful rattan bag and a couple of lucky charms. Of course, this floor is also where you can dine and enjoy Chinese cuisine.
The café looks so spacious and what will attract your attention on one side of the dining area is the huge golden buddha statue with two intricately carved wooden chairs on each side. Guests may take turns posing with the buddha and/or seated on the chair/s. This is indeed a welcome feeling of space compared to other restaurants in the area.There is also free wi-fi.
Coming soon would be the Eng Bee Tin museum on the third floor. I guess they will feature the history of this brand and the process of making their famous hopia4.
I read somewhere that this building has a wheelchair-accessible lift. I will check it out next time I visit.
Here is the menu:
Noodles and Congee11
You can also order squids dishes
Fried Shrimp Wonton, Yang Chow Fried Rice, Chicken with Anchovies and Black Pepper Beef are also available
Desserts and Drinks
Sorry, no alcoholic beverages are offered.
And now, for my dining experience in this restaurant:
The senior citizens in my group, including myself, appreciated the automatic glass door and the Chinese deli and goodies shop on the ground floor (a must stop before leaving this building for “pasalubongs12”); the escalator to bring us to the second floor; the souvenir shop on the second floor, a few steps away from the escalator; and of course, the very spacious, well-lit, and air-conditioned dining area complete with its smiling and friendly service staff.
I had lunch here with four other family members. The air-conditioning temperature was just right even when the dining area was full.
We ordered: Hainanese Chicken, Salt and Pepper Fried Squid, Pork Ribs Glazed with Honey Garlic Sauce, Beef Tendon Claypot Rice, Yang Chow Fried Rice, Xiao Long Bao13, Pork and Shrimp Siomai14, and Sun Cake ala Mode.
The Hainanese Chicken (PHP600 for a whole chicken) was served hot. The chicken was so tender and flavorful and I really enjoyed it along with the Ginger Sauce, made of ginger, garlic, sesame oil and chicken broth. I like the idea that the sauce was portioned per person so we do not have to take turns getting from one large container.
The Salt and Pepper Fried Squid (PHP340) was fried and seasoned just right. The chopped red and green pepper not only improved its appearance, but its overall taste as well.
The Pork Ribs Glazed with Honey Garlic Sauce (PHP320) was delightfully savory. The pork was very tender and crispy, and the flavorful honey-garlic glaze was so magical to my taste buds.
The Beef Tendon Claypot Rice (PHP260) was good for one generous serving. The tendon was very tender and the sauce tasted just right with the beef tendon and plain rice.
The Yang Chow Fried Rice (PHP240) was served hot and the rice was pleasantly mixed with shrimps, meat, bits of scrambled egg and other colorful and flavorful ingredients. This was a welcome accompaniment for the main dishes we ordered.
TheXiao Long Bao (XLB for short, PHP248 for 10 pieces) was served hot in a bamboo steamer basket. The skin is just right (not too thick, not too thin) and did not easily tear when lifted onto the Chinese soup spoon. The soup inside the dimsum10 was tasty and the meat filling was tender. We appreciated the portioned dipping sauce made of black vinegar and fresh ginger slivers.
The Pork and Shrimp Siomai14 (PHP128 for 4 pieces) was likewise served hot in a bamboo steamer basket. It was tender and very tasty, and we enjoyed it with a soy sauce-calamansi15-chili-garlic dip.
I ordered the HK-Style Flaky Egg Tart (PHP58) but was told it was already sold out. Next time, I will come earlier and try it. Anyway, I settled for Sun Cake16 ala Mode. It was served with chocolate ice cream on top with chocolate syrup. I found it too sweet, so next time, I will request them not to place the chocolate syrup.
The dining room employees were all very accommodating and efficient. Dishes were served at the right temperature and pace.
You can also request the waiter to buy your favorite milk tea17 at a nearby store. Now that is what I call SERVICE!
Accompanying sauces/dips were given to each person which we really appreciated. Oh, you can also ask for more, just in case you are partial to them, like the ginger sauce for the Hainanese Chicken.
Cash is the only form of payment accepted.
The restrooms are on the third floor, a bit far from the second-floor dining area, especially for senior citizens, but are very well maintained. Both the men’s and ladies’ restrooms smell good and are very clean, with automatic faucets and well-supplied soap and toilet paper.
The escalator from the second floor to the ground floor was much appreciated after our meal, and prior to a much-awaited stop to shop at the ground floor to buy “pasalubongs”12.
We will definitely come back for more and even try other food/beverage items.
Contact information: Telephone Numbers (02) 288 8888, 288 8881 local 129, and 241 9999; Instagram @greatbuddhacafe and @loveengbeetin
This is not a sponsored post. I paid for my visit in this restaurant.
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The following terms are defined for interested readers, especially non-Filipinos, those with “Senior-Moments”, and those too busy or lazy to Google such terms:
1Binondo is the Chinatown of the Philippines, considered the oldest in the world, established in 1594 by the Spaniards as a settlement for Catholic Chinese. It is a district in Manila and the hub of Chinese commerce, according to the Wikipedia page “Binondo”.18
2Metro Manila is the official and administrative urban area in the southwestern portion of Luzon surrounding Manila, established in 1975. It is the center of culture, economy, education and government of the Philippines. The information was obtained from the Wikipedia page “Metro Manila”.19
3Ube is the Filipino term for purple yam (Dioscoreaalata). It is a kind of vividly violet to bright lavender colored yam or tuberous root vegetable, with origins in the Asian tropics. It is also called greater yam. It is used in a variety of desserts as well as a flavoring for ice cream, milk, and a variety of pastries. The information was obtained from the Wikipedia page “Dioscorea alata”.20
4Hopia is the Filipino term for bakpia, a popular, inexpensive, Philippine and Indonesian bean-filled mooncake7-like pastry, originally introduced by Fujianese immigrants in these countries’ urban centers during the turn of the 20th century. It is also a favored gift for families, relatives and friends. The flaky type uses Chinese puff pastry while the cake-dough type uses a soft cookie-dough similar to Japanese bean cakes. There are four traditional and popular fillings: mung bean (called “mongo” in Filipino), azuki (red mongo), purple yam (called “ube” in Filipino), and pork. The information was obtained from the Wikipedia page “Bakpia”.21
6Grab is a private car for hire service provider.
7A mooncake is a Chinese baked pastry, traditionally eaten during the Mid-Autumn Festival, held late September to early October, with a full moon. It is typically round, with a rich thick filling, usually made from red bean or lotus seed paste, surrounded by a 2-3 mm thin crust, and may contain 1-2 yolks from salted duck eggs in its center, according to Wikipedia page “List of Chinese bakery products”.22 It is usually eaten in small wedges accompanied by tea. It is offered between friends or on family gatherings while celebrating the festival. It is also customary for businessmen or families to give mooncakes to clients or relatives as presents. The information was obtained from the Wikipedia page “Mooncake”.23
8Tikoy is the Filipino term for niangao or Chinese New Year’s cake, originally from China, and widely consumed in the Philippines. It is eaten all year round but is considered good luck to eat it during Chinese New Year (on the first day of the first month of the Chinese calendar, i.e., between January 21 and February 20) and traditionally during Duanwu Festival (held on the 5th day of the 5th month of the traditional Chinese calendar, i..e, between the end of May till mid-June). This sticky rice cake is usually sliced, dipped or coated with beaten egg, fried until crispy but chewy inside, and enjoyed among all members of the family for closeness or unity, due to its sticky nature since it is made from glutinous rice flour. It is sweetened with brown sugar, giving it a dark yellow to light brown color, often prepared with different flavors. It also means “raising oneself taller in each coming year,” symbolizing a higher position, higher income, the growth of children, and generally, the promise of a better year. The information was obtained from the Wikipedia page “Nian gao”.24
9Mochi is a chewy Japanese rice cake made of mochigome, a short-grained japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. It is a traditional food for the Japanese New Year (held December 31/January 1 till January 4), and is commonly sold and eaten during that time. In Japan, it is traditionally made in a ceremony called mochitsuki. The information was obtained from the Wikipedia page “Mochi”.25
10Dimsum refers to fully cooked, ready-to-serve, small bite-sized portions of food served in small steamer baskets or on small plates. The term literally means “heart’s delight” or “touch heart”. They are usually served with tea and together, form a full tea brunch. In some Cantonese teahouses, carts with dimsum are served around the restaurant. The information was obtained from the Wikipedia page “Dimsum”.26
11Congee, or conjee, is a type of thick, Chinese rice porridge or gruel, popular in many Asian countries. It can be eaten plain, served with side dishes. Meat, fish and flavorings can be added. Names for congee are as varied as the style of its preparation. Culture also often dictates the way congee is cooked and eaten. The information was obtained from the Wikipedia page “Congee”.27
12 Pasalubong is the Filipino term for the tradition of giving gifts or souvenirs, from a destination visited by a Filipino, to family and friends upon one’s return home.
13Xiao long bao (XLB), literally “small basket buns”, are steamed dumplings or buns, named after Xiaolong, the small bamboo steaming baskets they were traditionally steamed in. It is a kind of tang bao (“soup bun”) or guantang bao (“soup-filled bun”). This soup dumpling is served piping hot and has a delicate skin that encases a pork-based filling and a gelatinized meat broth created by wrapping solid meat aspic inside the skin. During steaming, the broth liquefies, poaching the pork in a rich, savory soup. As the dumpling cools, the broth solidifies and the skin hardens, so eat this quickly but carefully. How? Place your Chinese soup spoon close to the dumpling. Grab the dumpling close to the knot with your chopsticks, and gently lift it from the steamer. If the dumpling sticks to the bottom of the steamer, peel it off slowly; do not tug so as not to rupture the skin. Remember, you want to savor the soup intact and inside the skin. Do not put the whole, hot dumpling in your mouth because it might be too hot, scald you, and cause you pain. You need to let the steam out and let it cool for a few seconds. In a fine dining restaurant, you could be given a big spoon so you can take a smaller bite along the side. The broth then drains into the spoon and you can decently sip it. In regular Chinese restaurants, you can nip off the top of the dumpling, or nibble off a piece of the skin on the side of the dough ring using your front teeth, pause to give it a few moments to cool, and savor the rich broth by sucking the juice directly out of the skin. You can then easily devour the rest of the dumpling in one slurp. You just need a little amount of the dipping sauce made of black vinegar and fresh ginger slivers. You have 4 options: you can put the sauce in your empty spoon before scooping up the dumpling; you can dip the dumpling in the sauce before putting it in your spoon; you can place the dumpling in your spoon then drizzle the vinegar over it; or, you can add the sauce to the drained dumpling after you have slurped all the broth out.28, 29, 30
14Siomai is a traditional Chinese dumpling, usually served hot as a popular snack item in the Philippines. It is usually made of seasoned ground pork with bits of shrimp, mushrooms, and other preferred ingredients/seasonings.
15Calamansi is a small (about 30-mm in diameter), tangy-sour citrus fruit with a thin, green skin (which turns yellow-orange when ripe), with a yellow/orange pulp. The juice is used in various food and beverages as a major/minor ingredient, seasoning or dipping ingredient for siomai14 and lugao31.
16Sun Cake is a round Taiwanese dessert with a flaky crust and filled with condensed malt sugar. It is usually sold in special gift boxes as souvenirs for visitors. The information was obtained from the Wikipedia page “Suncake (Taiwan)”.32
17Milk tea is a Hong Kong-style tea drink made of black tea, sweetened with sweet evaporated milk21 or condensed milk, usually part of lunch in Hong Kong tea culture, according to the Wikipedia page “Hong Kong-style milk tea”.33
18“Binondo,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Binondo
19“Metro Manila,” accessed January 4, 2019,https://en.wikipedia.org/wiki/Metro_Manila
20“Dioscorea alata,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Dioscorea_alata
21“Bakpia,” accessed January 4, 2019,https://en.wikipedia.org/wiki/Bakpia
22“List of Chinese bakery products,” accessed January 4, 2019, https://en.wikipedia.org/wiki/List_of_Chinese_bakery_products
23“Mooncake,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Mooncake
24“Nian gao,” accessed January 4, 2019,https://en.wikipedia.org/wiki/Nian_gao
25“Mochi,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Mochi
26“Dimsum,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Dimsum
27“Congee,” accessed January 4, 2019,https://en.wikipedia.org/wiki/Congee
30“Xiaolongbao,” accessed January 4, 2019,https://en.m.wikipedia.org/wiki/Xiaolongbao
31Lugao is the Tagalog term for a slightly thick congee11, seasoned, and boiled with ginger, onion and garlic. The stock depends on the desired taste/topping: ground pork, chicken, fish, liver, kidney, tripe, with a hard-boiled egg, or just served plain. It could be garnished with chopped green onions and toasted garlic, and served with fresh calamansi15, fish sauce and pepper.
32“Suncake (Taiwan),” accessed January 4, 2019,https://en.m.wikipedia.org/wiki/Suncake_(Taiwan)
33“Hong Kong-style milk tea,” accessed January 4, 2019,https://en.wikipedia.org/wiki/Hong_Kong-style_milk_tea.