Best Dishes at Pagu

Pagu's patatas bravas are a signature dish that shows the kitchen's precision. Baby Hasselback potatoes (thinly sliced and fanned) are crisped until golden. Mojo verde — a green sauce with cilantro, garlic, and vinegar — adds brightness. The spiced aioli provides creaminess and depth. Together, they create a balanced small plate.

This is a signature Pagu dish that combines Malaysian laksa tradition with Japanese ramen elements. The broth is rich from coconut milk and complex from spices. Fresh crab adds sweetness, and poached shrimp contributes delicate protein. Ramen noodles absorb the broth. It's a warming, flavorful dish that works as a small plate or light meal.

This vegetarian bao offers variety on the tapas menu. The green pea fritter is crispy on the outside and creamy inside. The aioli and pickled papaya provide the same complementary elements as the pork belly version, creating a balanced, lighter bao.

Pagu's baos showcase the kitchen's care for technique. The bao buns are soft and pillowy, made fresh. The pork belly is braised until melt-in-your-mouth tender. Pickled papaya adds crunch and acidic counterpoint. The aioli binds the flavors. It's a textural study and a satisfying small plate.

These are simple: fresh long beans coated in light tempura batter and fried until crispy. The Thai chili sauce adds heat and umami without overpowering the vegetable. It's a bright, vegetable-focused plate that feels both light and satisfying. The contrast between crispy exterior and tender bean is key.