The ultimate Filipino comfort bowl. It features their signature garlic rice (sinangag), a perfectly fried egg with a runny yolk, house-made atchara (pickled papaya), and your choice of slow-roasted Lucenachon or sweet beef tocino.
Tips from diners
Break the yolk and mix it into the garlic rice. The combination of the rich egg and savory rice is incredible.
The restaurant's absolute signature. Inspired by the lechon of Lucena, the pork is seasoned with aromatics and roasted for hours until the skin reaches an glass-like crunch while the meat remains incredibly juicy and flavorful.
Tips from diners
The skin is remarkably crispy. Make sure to eat it while it's hot to fully appreciate the texture contrast.
The perfect end to a rich Filipino meal. It's similar to a key lime pie but uses the unique, aromatic flavor of calamansi (Filipino citrus) to provide a sharper, more floral acidity that perfectly cleanses the palate.
Tips from diners
This is a seasonal item and sells out almost every day. If you want a slice, be sure to order it at the start of your meal.
While tocino is traditionally made with pork, Chef Maynard's beef version is a revelation. The short rib is cured in a sweet marinade and grilled until the edges are caramelized and slightly charred, offering a rich and satisfying flavor profile.
Tips from diners
Use the spiced vinegar dipping sauce generously—it provides the perfect acidic counterpoint to the sweet marinade.
A refined take on traditional pancit. The noodles are thick and chewy, coated in a rich, deeply flavored sauce that balances sweet and savory notes, topped with large, snap-fresh blue prawns that add a delicate seafood sweetness.
Tips from diners
The prawns are head-on for a reason—the flavor in the heads is the best part. Don't be afraid to get a little messy!
Originally a pandemic-era backyard popup, Kuya Lord has grown into one of LA's most celebrated Filipino destinations. Chef Maynard focuses on the flavors of the Southern Tagalog region, producing refined, deeply personal versions of traditional dishes that highlight seasonal California produce.
It's a small, counter-service spot with limited seating. Be prepared to wait for a communal table or take your food to go.
Street parking on Melrose can be tough. Try the Bank of America lot next door after 4 PM on weekdays—they usually allow parking for the local businesses.
The line can be long on weekends. Arrive right when they open for lunch or early dinner to avoid a 30-minute wait.
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