Lovely Pao Wilson (Toronto)

Food tastes good. Hearty portion. Service is great. Many different pinoy food to choose from. Limited dining space. Limited parking space. Lomi is .

Small store with a few food selection. No dining table to sit down. Good for takeout. Asado siopao is delicious, highly recommended. Lomi is good as well, just ask to separate the soup from the noodles on ordering to go, otherwise it will sip leaving with just a little bit of it. Small parking area.

The pork asado siopao and chicken asado siopao are delicious! Large, fluffy steamed buns with generous, flavourful filling and half of a boiled egg inside each bun. Pleasant service and good value for money.

Good value for pork buns. I can say they have more meat filling than the average pork bun. Try to eat them freshly made as they taste best that way. Reheated ones at home still taste good. I think they have dine in meals so hopefully next time I can try them and give and update!

Great little location with very friendly staff just west of the busy Bathurst “Little Manila” area to walk in & pick up all of your favourite Filipino snacks, especially the fresh boxed siopao! Also, there’s a small area for dining in, with limited menu choices. Had the lechon kawali Mami (pork noodle soup) & siopao (pork steamed bun) which were served hot & both tasted delicious! I also highly recommend the pandesal, very soft & fresh & the taho.

servings are plentiful and (to me) tasty.. service was awesome, very friendly and helpful. atmosphere is standard.

Best siopao in town! Friendly people, clean place and open on weekends. I know they also serve some Pinoy food and they have small selection of groceries if you need to pick something else up. Empanadas are good, too. But Siopao Asado is worth driving for.

For takeout: Sio pao translates from Tagalog as “hot bun” and are essentially big fluffy baos filled with a sweet and savoury filling made with pork ($12.75 for 6 buns) or chicken ($14 for 6 buns). Both have the meat cut in large chunks and are tender and flavourful thanks to the asado glaze. The sauce isn’t as sweet as what’s found in Chinese barbeque pork buns, but it also doesn’t need to be as flavourful as the bread, despite the bun’s size, is also thinner – especially the bottom, it almost melts into the sauce. Slice into them and you’ll see there’s also half a hard-boiled egg in the middle. This isn’t traditional, rather a twist Lovely Pao made to their recipe. In fact, the business started off as a way to make ends meet, when the owner was unemployed and facing financial difficulties. She made the buns in her kitchen, selling them to friends and family, and worked at perfecting the recipe. Instead of making them too runny, she offered a thicker sauce on the side for people to add themselves.