When my dad was still working back in the late 80’s and early 90’s, his staple pasalubong is Kowloon House’s Siopao. He’d bring home two or three big bags of asado and bola-bola siopao. We’d eat it for breakfast, morning merienda and if we got hungry in the afternoon, guess what we’ll eat? After all that, we’d still be craving for it.

What is this siopao’s appeal? Unlike other siopaos that has more bread than meat, Kowloon’s siopao bread are very thin at the bottom, and less than an inch thick at the top. It must be the meat, then? Hehe.*

It’s been a long time since my dad has brought home heaping bags of siopao. On the way home this evening, I stopped by Kowloon’s; it’s my turn to bring home the siopao.

* I’m not sure if it was Kowloon or Ma Mon Luk, but it was rumored years ago that the meat used for siopao aren’t pork, beef or chicken.