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"Intimate and perfectly executed for an early-date vibe, Chef Nikko Cagalagan cooks with only induction burners and a small oven yet produces tightly edited Filipino dishes that read like love poetry for his homeland. Pancit arrives sauced in citrus and soy with local oyster mushrooms, Pork Asado showcases local pork belly, and snapper in red curry comes with carrot salad—menus are small so many tables simply order everything." - Stephanie Burt
