Skip to main content

Monteland's Giant Siopao

One day, when a friend and I had nothing better to do but eat breakfast in Binondo, I remembered another friend recommending this siopao from Monteland. After walking around and looking for Monteland (we thought it's a restaurant), some nice Manangs guided us with directions. It turned out to be a bakeshop. The siopao costs P100 and since it's still early when we got there, I was given a frozen siopao. It costs P100 but 2-4 pax can share it depending of course on one's appetite. I forgot to ask for sauce so I can't comment on that. Taste-wise, I like the giant siopao from Emerald Garden along Roxas Boulevard. I find it more flavorful than the one from Monteland.



*** I already sliced the siopao in half before I remembered that I still haven't taken a picture of it so it looks "butchered" in the photo. Mea Culpa!

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.