With locations in Eagle Rock and Cerritos, this newer casual restaurant serves two parts of L.A. that many Filipinos call home, with all the country’s increasingly recognizable dishes, plus a handful of harder-to-find delicacies like dinuguan (a savory pork blood stew) and bulaklak (deep-fried pork ruffle fat) served with a bright garlic vinegar. For a homey, vegetable-rich dish, opt for the tortang talong, a grilled eggplant and meat omelette or the ampalaya (bitter melon) with scrambled egg. The all-day breakfast menu includes various forms of silog, which refers to the combination of garlic fried rice and egg.
Time Out tip: If you’re rolling in with a large group, order one of the appetizer or seafood platters.