Apey Kade

-4082, anglerrestaurants.com Caviar with banana pancake is assembled tableside at Angler. (Mariah Tauger / Los Angeles Times) Apey Kade (99) Lalith Rodrigo and his wife, chef Niza Hashim, are natives of Colombo, the port-city capital of Sri Lanka. Hashim

of beet curry, okra, and grated-coconut pol sambol) at Apey Kade. (Silvia Razgova / For the Times) The Arthur J (96) Retro plushness, modernized steakhouse menu: The Arthur J’s forthright strategy delivers. My go-to cut is the restaurant’s dry-aged

Alta Adams 5359 W Adams Blvd, Los Angeles    Angler    Apey Kade    The Arther J    Auburn    Birdie G's    Bon Temps    Burritos La Palma    Chaak Kitchen    Dear John's    La Diosa de los Moles    Hasiba    Hayato    Joy    Konbi    Northern Thai Food Club    Nightshade    Pizzana    Playa Amor    Spoon By H 7158 Beverly Blvd, Los Angeles    Taste of Tehran    X'Tiosu Kitchen    Yours Truly   

. 8532 Pico Blvd., Los Angeles, (424) 302-0225, hasibarestaurant.com The falafel sandwich at Hasiba. (Mariah Tauger / Los Angeles Times) Apey Kade (99) Lalith Rodrigo and his wife, chef Niza Hashim, are natives of Colombo, the port-city capital of Sri

carries the scents of sweet spice and coconut palms and nutty rice. — B.A. 19662 Ventura Blvd., Tarzana, (818) 609-7683 Deviled chicken, served with a side of dried chiles and papadam chips at Apey Kade. (Silvia Razgova / For The Times) 100. Kogi BBQ Kogi

Sonoratown    Burritos La Palma    Grand Central Market    Porridge + Puffs    Chichen Itza    Holbox    Northern Thai Food Club    Kobee Factory    Konbi    Mariscos Jalisco    Carnitas El Momo    Langer's    Guisados    Chong Qing Special Noodles    Tsujita    El Coraloense    Howlin' Ray's    X'Tiosu Kitchen    Joy    Dai Ho    Hasiba    Apey Kade    Kogi BBQ   

down with emphasis. “Apey Kade in Tarzana. That is where the cooking tastes like home to me.” Three days later I’m at Apey Kade in front of a plate of string hoppers — thin rice flour noodles steamed into flat, pearly nests. Garnishes surround them

.” Coconut is the backdrop — of this collage and of the cuisine itself. Rice with a variety of dishes (including, left to right, raw kale salad, jackfruit with grated coconut, dal, fish curry and bitter melon) at Apey Kade. (Silvia Razgova / For The Times

stream of customers roll through Apey Kade, a Sri Lankan restaurant in Tarzana. Takeout for lacy string hoppers and for lamprais, a meal steamed in a banana leaf, appeared brisk. “Business is very down, very slow,” said chef and co-owner Niza Hashim this

week. “I close at 6:30 because there’s nobody on the street.” A string hopper meal (including sides of beet curry, okra, and grated-coconut pol sambol) at Apey Kade in Tarzana. (Silvia Razgova / For the Times) I called Ivan Xiao, who was manager of

, joyonyork.com A vegetarian string hopper meal (including sides of beet curry, okra, and grated-coconut pol sambol) at Apey Kade in Tarzana. (Silvia Razgova / For the Times) “String hoppers,” thin rice flour noodles steamed into flat, lacy nests, is an Anglicized

Rodrigo. Also try the crepe-like hoppers, or appam, made of a yeasted rice flour and coconut milk batter, paired with the smoky and pleasantly sour fish curry. 19662 Ventura Blvd., Tarzana, (818) 609-7683, facebook.com/Apey-Kade-146500275463867/ Chef and

flagship restaurant in Beverly Hills. (Silvia Razgova / For the Times) Review: Seek out Sri Lankan hoppers and fish curry at Apey Kade in Tarzana » Spago today lands squarely in the golden mean of upscale dining: modern but not exactly modernist; elegant