Don’t let the strip-mall surroundings fool you. Named for (but no relation to) the famed Filipino-Chinese restaurant in Manila, this no-frills restaurant dishes out a highly satisfying egg noodle–and–roasted pork soup called mami. Slow-cooked, fall-apart–tender pork or chicken adobo arrives in dark, slurpable gravy, perfect for soaking up with puto, a fluffy rice-flour cake. Siopao, steamed pork buns, are airy-light with mild, meaty fillings. Wash dinner down with a sweet-tart calamansi juice (made from the Filipino citrus fruit), or top it off with halo-halo, a shaved-ice concoction jammed with slick and chewy flan, red-bean paste, coconut jelly and jackfruit.