Cantonese Cuisine at Dainty House Restaurant

A famous Filipino-Chinese restaurant specializing in a traditional steamed bun filled with meat, considered the best in Iloilo.

A traditional Chinese-Filipino steamed bun filled with meat, such as pork, chicken, or adobo.

Roberto's most famous siopao, filled with bacon, Chinese sausage, chicken-pork adobo, and an egg.

A mixture of cornstarch and liquid used to thicken sauces.

To make a sauce thicker by stirring in a cornstarch slurry and continuing to cook until it reaches a desired glossy texture.

Adding cooked noodles to a pan with meatballs and sauce, then tossing to evenly coat the noodles with the sauce.

Adding salt and additional seasonings to a dish to enhance the flavor after cooking is completed.

The historic street in Iloilo City where Roberto's Restaurant is located.

Established in 1929 by three chefs (Chung Sai, Kong Kee, and Tam Lee Hee), Dainty began at Wing Kee's original location in Iloilo City.

While starting with American dishes, Dainty eventually became famous for its Cantonese cuisine offerings.

From Ledesma Street to J.M. Basa Street in 1940, and subsequently to the James Building on Iznart Street following the 1995 building damage.

The Chung family, led by Chung Sai and daughter Maria Esperanza, managed Dainty Restaurant and maintained its unique recipes.

Dainty's renowned menu includes Pancit Guisado, Bihon Guisado, Siopao, and pan de leche.

Dainty attracted famous patrons like Vice President Fernando Lopez and others.

Pancit Sun Yat Sen has components like meatballs, light soy sauce, vegetable broth, cornstarch, garlic, onion, carrot, cabbage, salt, cooking oil and pork.

The dish's preparation involves boiling noodles, sautéing aromatics, stirring-frying vegetables, adding meatballs, and finally, preparing the sauce.

A traditional Filipino Chinese snack, a steamed bun filled with meat.

Roberto's signature siopao, large and filled with bacon, Chinese sausage, adobo, and egg, said to be more flavorful.

A smaller version of the Queen Siopao, filled with ham, Chinese sausage, adobo, and egg.

A siopao filled with Chinese sausage, pork adobo, and egg, meant for a 'manageable snack'.

A basic siopao filled with pork adobo and egg.

The meat and egg mixture inside the bun, cooked with soy sauce, oyster sauce, hoisin sauce, sugar, and cornstarch.

The dough used for making siopao, made with flour, yeast, sugar, salt, baking powder, water, and oil.

Prices for siopao from Reg, to Jumbo, King, to Queen, Php 60, 100, 150, 180 respectively.