Ep. 2, Barkada: L.A.’s Exploding Filipino Food Movement | Link TV
Ep. 2, Barkada: L.A.’s Exploding Filipino Food Movement
Around Los Angeles, you can find home-made longganisa sausages sitting on a bed of garlicky heirloom rice, or special Filipino-Hawaiian hybrid donuts lacquered in coconut-milk caramel. These kinds of dishes are part of a larger Filipino food movement that has exploded in popularity over the last year due to the entrance of a new generation of young and talented chefs who are telling unique stories of their heritage through their food.
They’re the first- and second-generation immigrants who have one foot in their Filipino culture and the other on American soil. These chefs are also armed with culinary degrees, a strong entrepreneurial spirit, and experience working in the most lauded restaurants around the world. And they’re coming up during a time when L.A.’s culinary landscape is changing, and diners are now more open to discovering different foods from other cultures.
In this episode, Chef Charles Olalia’s story is one of the pursuit of the American dream. Emigrating from the Philippines, Olalia climbed his way up the ladder, cooking for gastronomic destinations from the likes of French Laundry to Patina. But then he left the fine-dining world and moved on to pay homage to Filipino comfort food by opening RiceBar, a tiny 275-square-foot restaurant in Downtown L.A. that Bon Appetit recently named as one of best new restaurants in the country.
Another Filipino chef making waves is Eggslut owner Alvin Cailan, whose booming success in the L.A. food scene has led him to pay it forward with Unit 120, his culinary incubator kitchen located in a growing part of Chinatown. He provides a space for up-and-coming chefs and entrepreneurs to test out their concepts so they can one day own their own businesses.
Talented chefs are already making themselves a name through Unit 120, including brothers Chad & Chase Valencia, whose LASA pop-up, which offers an amalgam of Filipino and Californian fare, is serving to a full house every weekend. Another rising star, Filipino-American pastry chef Isa Fabro, is getting a chance to experiment at Unit 120 and explore her roots with desserts in a way that she never has before. These chefs each share a story about going against the grain, preserving their culture, and honoring the Filipino traditions of generosity, love and hospitality with their food.
Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.
A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of Masienda) push forward the “Alta California” Mexican food movement.
Like carefully selected spices to a classic Indian dish, The Mahendro family contributes something special and significant to their restaurant Badmaash and to the city of L.A.
Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.
The Migrant Kitchen explores Los Angeles’ booming food scene through the eyes of a new generation of chefs whose cuisine is inspired by the immigrant experience.
- 1 of 2
- next ›
Season 2, Episode 2
Indian food has often been associated with stiff restaurants, all-you-can-eat buffets and heavily spiced, cream-based dishes. The Mahendro family (Anu, Pawan, Nakul and Arjun) immigrated to Los Angeles and found that they didn’t recognize any of the so-called Indian food available to them. Like carefully selected spices to a classic Indian dish, each family member contributes something special and significant to their restaurant Badmaash and to the city of L.A. Featured in the episode: Downtown L.A.’s Badmaash.
Season 2, Episode 3
Charles Namba and Courtney Kaplan, the couple behind Echo Park's Tsubaki, have always loved the culture of izakaya but found Los Angeles lacking in these Japanese taverns. Sonoko Sakai is a teacher with a passion for buckwheat and the near-sacred art of soba noodles, and Seiichi Yokota knows how to prepare and preserve fresh fish with a traditional Japanese technique never seen before in Los Angeles. Each aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.
Season 2, Episode 4
Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia’s Bryant Ng and Diep Tran of Good Girl Dinette) are hoping to demonstrate that there’s so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs.
Season 2, Episode 1
A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business.
In four segments, subjects are asked what brought them to Los Angeles.KCET Original
KOKOKO!, Lido Pimienta, La Chamba, Populous and A.r.t. WilsonKCET Original
German entrepreneur Fridtjof Detzner visits Mongolia, a country undergoing rapid transformation.
NASA's Mars Curiosity Rover lead engineer -- sending another Rover in 2020.KCET Original
Visual food artists create world maps of all the continents featuring their most iconic foods.
Filmmaker Sebastian Junger embeds with a unit in Afghanistan to examine what war feels like and what it does to soldiers.
An exploration of the environmental movement — grassroots and global activism spanning fifty years from conservation to climate change.
Watch how North Koreans, both in and outside the country, are breaking down the barriers between the oppressed and the outside world through a secret trade in USBs, cell phones and DVDs.