Lovely Pao Wilson (Toronto)

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!

December 4, 2024 on Google

I wonder why the chicken asado siopao is not as good before, less filling, more bread, the bread is harder , not as soft and floppy as before, but it’s rather flat. And used to have 6pcs in one pack, now it’s only 5, why?

October 30, 2024 on Google

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

October 6, 2024 on Google

The buns were good. They heated one for me to eat here but I should have examined their menu for other smaller options . Guess sive for some meals to have at home tomorrow now !

July 21, 2024 on Google

Tried the suman. Nice presentation and boxing but the quality of the suman was below par. The sticky rice has old rice smell and taste and can chew some undercooked bits of the suman. Will give it a try other times with the other products.

February 26, 2023 on Google

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.

July 4, 2022 on Google

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.

August 13, 2020 on Google

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.

July 3, 2020 on Google