Meat-filled bakery products are considered as high-risk food products due to their capacity to support the growth of spoilage and pathogenic microorganisms, as well as the formation of toxins by these microorganisms. In the Philippines, siopao is one of the popular meat-filled food products that is sold in food courts, canteens, and street-vended food carts. This study evaluated the physico-chemical and microbiological characteristics of commercially available siopao. To further assess the safety of the cooking process, heat penetration test (HPT), heat distribution test (HDT), and microbial challenge test were also conducted.