Reaching Maximum Capacity, and Then Some, at Ellen's Pinoy Grille in La Palma

Only a few dishes in all of Filipino food, an under-appreciated and misunderstood cuisine in the States if ever there was one, can be said to have crossed over. It could be argued that adobo has made it, and perhaps also the crispy, taquito-thin...

Today we continue our Q&A with Ross Pangilinan, the Executive Chef at Leatherby's Café Rouge in Costa Mesa. As promised this is the part of the interview where we get a little more personal with him. If you missed the first part, click here. And...

We are here once again at the Far East Plaza, the modest Chinatown mall that is home to the recently reviewed Howlin’ Ray’s, Pok Pok Phat Thai and Chego, among other players in the current food movement. We are in Unit 120, the self-described...

“You have to remove the pork taste,” Charles Olalia remembers his grandmother intoning about the crucial ingredients in the classic Filipino dish called sisig. She would have her whole household in Pampanga (northwest of Manila in the Philippines)...

In past issues of this infernal rag, we've called for the annexation of Artesia (and its prettier sister Cerritos) as part of OC to claim Magic Wok, arguably the best Filipino restaurant in California. Sometimes confused with the Chinese-takeout...