Smoked Milkfish Brandade with Roasted Cherry Tomatos and Savory Piaya Flatbread.
Salt & Vinegar Taro Chips by LASA Pop-up.
Blistered Shishitos, Patismansi, and Pickled Fresno by LASA Pop-up.
Pan Seared Summer Squash with Bagoong XO and Crispy Rice.
“Pancit” Egg Noodle with Calamansi Butter, Scallions, and Patis cured yolk.
Pan Seared Red Snapper with a Smashed Cucumber and Heirloom Tomato Dilis Salad.
Crispy Duck Leg with Braised Chayote, Purslane, Malunggay, Puffed Rice, & Tinola Broth.
Toyomansi Braised Short Ribs with Charred Scallions, Cipollini, Fingerlings, Shaved Turnip, and Bistek Jus.
Melon Granita, Charred Ambrosia Cantaloupe, Persian Mint, and a Pili Nut Meringue.
Avocado Semifreddo with a Pistachio Polvoron, Toasted Pinipig, and Philippine Sea Salt.
Some food photos of the Filipino dishes served at the LASA Pop-up Restaurant at Elysian on July 31, 2015 in Los Angeles.
Filipino-Americans Chad and Chase Valencia give food-curious LA diners a pop-up dinner experience of their gourmet interpretation of Philippine cuisine. I was glad to be there with friends to finally experience it.
What a mesermizing dinner! The reinterpretation of Filipino food was impressive. I haven’t experienced a whirlwind reinvention of food since Chef Ludo Lefevre started the Los Angeles fine dining pop-up dinner craze with his Ludo Bites.
Believe me when I say that not one dish at the LASA Pop-up by Chad and Chase Valencia was short of extraordinary. Their food is a must.