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There’s Never Been a Better Time to be Cooking Filipino Food in LA

KCET and Life & Thyme show us why

Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the culture, people, and history that surrounds LA's dining landscape.

The Filipino food movement is a strong one, netting accolades both here at home and across the country. In Los Angeles, the conversation surrounding the flavors and dishes of the Philippines knows almost no bounds — which makes the above video from KCET and Life & Thyme’s ongoing series The Migrant Kitchen all the more compelling.

In the 14-minute mini-documentary, part of a larger series being put together collaboratively, former fine dining chef Charles Olalia talks about his Downtown hit Ricebar, which nourishes the soul as much as the stomach. The cameras also focus on Alvin Cailin and his Unit 120 incubator, which lets names like Isa Fabro and Chad and Chase Valencia of Lasa the room to grow.

In all, this second episode in the series is a fascinating look at some of the city’s best chefs, and the Filipino food they’re choosing to focus on. The larger Migrant Kitchen narrative looks at every level of the complex tower that is immigrant cooking in the city of Los Angeles, from the Guatemala-born Providence kitchen manager Jorge Dugal to future episodes on Mexican heritage and more. So far, it’s a pretty compelling bit of visual storytelling.

Why Filipino Food Should Be The Next Big Cuisine


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