This low-key downtown spot features two distinct dining areas: a light-filled bar and its wall lined with upscale spirits, as well as a more subdued dining room.
Chef/owner Ross Pangilinan delights everyone with his surprising, subtle and often ingenious spin on Filipino fare. That means that every dish seems contemporary and true to its southern California location, but the kitchen always returns to hints and touches of the chef’s background. Sample adobo-style pork cheeks or tamarind-kissed soups. The tropical verrine—presenting a modern version of the traditional dessert halo halo—has mouthwatering layers of coconut panna cotta, tropical fruit and passion fruit gelée.
The best way to appreciate this kitchen is through the luxe prix-fixe.- De inspecteurs van de MICHELIN Gids