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Ling Nam (Cantonese: 嶺南) is a chain of Chinese restaurants in the Philippines owned by Fruitas Holdings. The first location in Binondo, Manila , was established in 1950, but Robert Fung Kuan turned it into a small franchise when he was CEO from 1976 to 1984.
[2]: 51 [a] Ling Nam served short order food and was locally known for its beef wonton noodles and siopao. [5] However, Kuan believed that the dividends he had to pay the shareholders, including family members, stifled Ling Nam's growth, especially since there were no regular work hours. The restaurant was troubled by family disagreements and ...
Its biggest competitors in 1994 included Ling Nam. [11] When Chowking expanded to San Fernando, Pampanga, in 1997, many restaurants had to adjust their menus; for example, they now add sugar to their siopao to resemble Chowking's. [10]
Ling Nam: Fast Food: 1950: Fruitas Holdings: Mang Inasal: Fast food: 2003: Jollibee Foods Corporation: Max's Restaurant: Casual dining: 1945: Max's Group: McDonald's: Fast food: 1981 [12] Golden Arches Development Corporation: American fast food chain. Master franchise in the Philippines is owned by a local company associated with George Yang ...
Siopao (Tagalog pronunciation:), is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi , introduced to the Philippines by Hokkien immigrants during the Spanish colonial period .
Siopao: Steamed filled bun. Common versions are asado, shredded meat in a sweet sauce similar to a Chinese barbecued pork filling, and bola-bola, a packed ground pork filling. Tokneneng and Kwek kwek: A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried.
Ma Mon Luk (simplified Chinese: 马文禄; traditional Chinese: 馬文祿 Cantonese Yale: Máh Màhn-luhk), [1] was a Chinese immigrant best known in the Philippines for his eponymous restaurant, and for being the popularizer and alleged creator of mami (a noodle soup) and popularizer of siopao (a steamed bun based on the cha siu bao). [2]
A common variant of the siopao, the siopao asado, is derived from the char siu bao and has a filling which uses similar ingredients to char siu. It differs in that the Filipino asado is a braised dish, not grilled, and is more similar in cooking style to the Hokkien tau yu bak (Chinese: 豆油 肉; Pe̍h-ōe-jī: tāu-iû bah).