This Chinese restaurant was established in 1920. Ma Mon Luk’s special siopao tastes hearty and nostalgic: a fluffy steamed bun stuffed with savory pork asado, chicken, and a slice of salted egg, giving it a rich, slightly sweet-salty balance that pairs perfectly with their mami noodle soup. It’s filling, old-school, and very different from the smaller, modern siopao versions you’ll find in malls around the Philippines today.

A Michelin Bib Gourmand awarded dish for 2026. Fluffy bun with tender pork, crispy pig skin, peanuts, and coriander. Kumba got its name from the Filipino Tagalog word, "mapagKUMBAba." Meaning "humble."

Comes with separate sauce. Bola bola siopao is made of soft steamed dough filled with a savory pork meatball mixture, enhanced with salted egg and Chinese sausage. This is one of the better ones from a restaurant that's been around since the 1950's!