The three hundred years of Spanish influence in the Iloilo's culture left a heavy imprint in the Ilonggo cuisine that resulted to the cuisines that are the same with other Hispanic influenced countries like Menudo, Afritada, Lechon, Adobo, Estofado, among others. Because of Ilonggos roots as Asians, rice is a staple diet food, and is usually served plain with other dishes. The city has a variety of restaurants specialized in serving foreign cuisines (Italian, American, Japanese, Chinese, Vietnamese, German, and Thai cuisines). The rise of international and luxury hotels brought high-end buffet and exclusive dining experience to tourists and locals. Chinese influenced played also a vital role in influencing the Ilonggo cuisine and because of it, famous dishes like the La Paz Batchoy and Pancit Molo born-out because of such influence which became well known throughout the Philippines that originated from Iloilo. Notable Chinese restaurants in the city include Roberto's and Kong Kee. Iloilo has also been the founding location of the first branch of Mang Inasal fast-food chain of restaurants in the country. It was founded by Edgar Sia, a Japanese-Chinese-Filipino businessman in 2003 and has expanded with its opening of branches throughout the Philippines. La Paz Batchoy is one of Iloilo's signature dishes, a delicacy served in restaurants all over Iloilo City. The said noodle soup is made with miki, (round noodles), pork organs (liver, spleen, kidneys and heart), chicken stock, beef loin, shrimp stock, and garnished with chicharon (pork cracklings). It is best eaten at the batchoyan (batchoy stalls) in La Paz Market where it originated. The most famous places to eat batchoy are Ted's, Deco's, Netong's, and Inggo's. The "original" creator of the dish is not certain, but you may judge for yourself which among them serves the tastiest. When served with a bowl of batchoy, most Ilonggos would finish the kaldo (broth) first. It is customary to request additional refills of kaldo before finishing the meal. The Spanish influence brought baking techniques to the locals which established century-old notable baking institutions in which Iloilo is famous for – Panaderia ni Paa (founded in the 1900s) and Deocampo: The Original Barquillos (Los Barquillos Originales) (founded in the 1800s) are both located in Jaro and Panaderia de Molo (founded in the 1800s) in Molo. Sweet delicacies like Biscocho and Barquillos are one of the innumerable influences of the Spaniards. Barquillos is a thin rolled cookies while Biscocho