For one week from 18 March 2019, eight Hotel Jens – in Beijing and Shenyang, China; the Maldives; Manila; Penang and Johor, Malaysia and Singapore – will be featuring a line-up of popups with celebrated local food and beverage vendors under the Hotel Jen’s “Get.Set.Eat.” initiative.
“Get.Set.Eat.” was launched in 2018 and serves as a platform to showcase the breath of authentic flavours and local produce in a Hotel Jen destination by featuring local food and beverage vendors.
Here is a round-up of the popups taking place.
Hotel Jen Beijing
Beijing’s top six favourite street foods combined with indigenous tradition make Hotel Jen Beijing’s San Wu Tang Kitchen the place to visit for trademark local fare from 18 to 31 March. The offerings include Yangzasui Soup and Zhajuanguo from Huguo Temple Snacks, quick-fried tripe from Lao Bao Du Man, stir-fried pork liver from Yao’s Stir-Fried Pork Liver, and pork stew and Beijing pancake from San Wu Tang. For lunch or dinner enquiries, call +86 10 6505 2277 or email hellobeijing@hoteljen.com.
Hotel Jen Malé, Maldives
Hotel Jen Malé, Maldives is giving a nod to a much loved local fruit – kashikeyo (screwpine). It will be featured at Jen’s Kitchen On-the-Go from 18 to 24 March as traditional kashikeyo fani or screwpine juice, and as sweet bite-sized dessert spheres known as kashikeyo gulha. A staple of Maldivian cuisine, kashikeyo tastes similar to a mixture of sugar cane and mango, and has a thick nectar-like consistency that is rich in vitamin A and beta carotene. Call +960 330 0888 or email hjmd@hoteljen.com.
Hotel Jen Manila
From 18 to 24 March, Hotel Jen Manila shines a light on two of the city’s favourite snacks, Ginataang Turon and Kakanin. Turon – a classic Filipino snack of sliced bananas and jackfruit in a spring roll wrapper, is fried to a golden-brown and dusted with brown sugar. Like Turon, Kakanin is also a humble sweet delicacy. Made from prepared rice, the result is sweet and sticky desserts representing the Philippine’s varied food culture. The snacks will be served at a popup in the hotel lobby. For enquiries, call +63 2 7795 8832 or +63 9 17 806 2017 or email reservations.hjm@hoteljen.com.
Hotel Jen Penang
Synonymous with Penang are oven-baked Tambun Biscuits or round balls of flaky pastry, locally known as ‘dragon balls’, with a sweet or savoury filling such as red beans or pandan. The pastries are believed to have been introduced by Chinese immigrants during the British colonial era and have evolved into a global snack. To try the iconic treat, which will be supplied by Ban Heang Biscuits, visit Hotel Jen Penang’s Lobby Lounge during lunch from 18 to 29 March, call +60 4 262 2622 or email fb.hjp@hoteljen.com.
Hotel Jen Puteri Harbour, Johor
Hotel Jen Puteri Harbour, Johor is elevating tea time treats from 18 to 31 March with traditional pastries from famed Ming An Confectionery. Stationed beside the hotel’s On the Go outlet, the popup will carry eclectic products including dried durian, Kaya Puff, Wife Cake, Chicken Floss Puff, Yam Cookies and Portuguese Egg Tarts among others. Call +60 7 560 8888 or email hjph@hoteljen.com for enquiries.
Hotel Jen Shenyang
The cultural significance of dumplings makes it the snack of choice to serve at Hotel Jen Shenyang. The tasty staple, from Shenyang Laobian Food Company, will be served at the hotel’s Shang Palace where diners can enjoy the pouches in four variations and steamed, boiled or fried. Seats can be reserved from 18 to 24 March via telephone +86 24 2341 2288 extension 6223 or email hjsy@hoteljen.com.
Hotel Jen Orchardgateway Singapore
From 18 to 24 March, Hotel Jen Orchardgateway Singapore will welcome vendor Kway Guan Huat Joo Chiat Popiah who serves one of the city’s best Popiah and Kueh Pie Tee. Popiah, a wafer thin spring roll wrap, consists of finely grated turnip, bean sprouts, French beans, lettuce leaves and Chinese sausage. It is eaten with a sweet sauce or with chilli sauce. Another delicious Peranakan dish which is difficult to experience elsewhere is Kueh Pie Tee. The handmade crispy thin pastry shell is filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.
Both dishes will be available from 6:30 to 9:30 p.m. on 18 and 19 March, and 3:30 to 7:30 p.m. from 20 to 24 March at Hotel Jen Orchardgateway’s OnTheGo. In addition, there will be a Popiah skin making demonstration from 6:30 to 9:30 p.m. on 18 and 19 March. Guests can call +65 6708 8899 or email taste@hoteljen.com for enquiries.
Hotel Jen Tanglin Singapore
When it comes to tradition, most people in Singapore may have heard of Uncle Chua who serves ice cream sandwiched between crispy wafers or as the locals prefer – between slices of bread. To better appreciate the local practice, Hotel Jen Tanglin has invited Uncle Chua and his mobile cart to be stationed at the hotel from 18 to 24 March at Jen’s Kitchen On-the-Go and J65 Alfresco from 1 to 4 p.m. The ice cream flavours on offer include chocolate, vanilla, durian, yam, sweet corn, jackfruit, red bean and even chendol. For enquiries, call +65 6738 2222 or email singaporetanglin@hoteljen.com.
The Get.Set.Eat. programme will not be available at Hotel Jen Hong Kong.
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