"Filipinos constitute the most populous Asian American community in California, yet many people lack the same familiarity with silog and lumpia as they do with sashimi, pad thai, or even xiaolongbao. It’s second-wave Filipino restaurants like FOB Kitchen that are doing the work to change that, as Jami and Brandi Dulce have resumed serving their incomparable crispy chicken skins and brunch items like an adobo fried rice with a sunny-side-up egg and pickled radish. The fact that there’s a full liquor license helps differentiate FOB further from old-school, turo-turo Filipino spots, and if you’re wary of the Tapatio in your cabinet, buy some bottled hot sauce and return the bottle for refills at a discount." - peter astrid kane
@TheInfatuation
