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Charles Olalia Ventures on His Own With Filipino Pop-Up Series A’postrophe

The Patina alum wants to bring his heritage to the LA dining scene.

Charles Olalia at Papilles Pop-Up
Charles Olalia at Papilles Pop-Up

Charles Olalia, former executive chef of Patina turned chef de cuisine of Terranea Resort's mar'sel, has moved on again, this time pursuing a passion project. A'postrophe, denoting possession, is a company founded by the Filipino chef as a way of stamping claim on his heritage through cooking.

Olalia's mission to share his culture with diners will be realized through a series of pop-ups in a downtown loft beginning April 6 and 9 at 8:30 p.m. for $55, with more dates to be released soon. This isn't the first time Olalia has tried his hand at the pop-up scene. Only a few weeks ago, the chef hosted a progressive Filipino dinner at Papilles with great success.

Similar to the last pop-up, the menu will be based on family-style dishes served in the Olalia home. Space is limited to 20 guests, so make those reservations soon by emailing apostrophecuisine@gmail.com. The confirmation email will reveal the loft's address.

Dinner Menu:

assorted snacks...

bread
Fresh Pan de Sal
coconut jam
whipped sweet butter
cheese pimento

"Chopsuey"
Vegetable composition inspired by the market.

Chinese Bean Thread Noodles
bay shrimps, garlic, tofu, cabbage, celery leaves.

Longanisa Kefta
hand chopped pork sausage served with atchara papaya.

Chicken Inasal
whole roasted free range chicken marinated in lemongrass, vinegar and garlic.

Fragrant Rice
Japanese rice steamed in banana leaves.

Turron
Sweet plantain wrapped in rice paper and fried/ glazed with brown sugar.

Leche Flan
Rich and smooth custard made with condensed milk, coconut caramel and lime zest.

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