Beef rendang features intricately spiced, slow-braised beef that’s incredibly tender. Its heat smolders and comes on slowly. (Ricardo DeAratanha / Los Angeles Times)
Raw yellowtail is served with scallions, sesame seeds and chiles. (Ricardo DeAratanha / Los Angeles Times)
Grilled bok choy comes with mushrooms and an oyster sauce. (Ricardo DeAratanha / Los Angeles Times)
The shrimp sambal is cooked over the wood fire and flavored with a fiery paste. (Ricardo DeAratanha / Los Angeles Times)
Curry fried chicken wings are first rolled in panko and a house-made spice mix. The wings are served hot and crunchy, a wonderful match for the Bruery’s Tradewinds Tripel. (Ricardo DeAratanha / Los Angeles Times)
A soft-serve ice cream is made with four kinds of black tea. (Ricardo DeAratanha / Los Angeles Times)
The restaurant in Little Toyko has an outside dining area. (Ricardo DeAratanha / Los Angeles Times)
Chef Bryant Ng, at the door of his new restaurant, is from Singapore. He was formerly the chef de cuisine at Pizzeria Mozza. Ng’s wife is Vietnamese. (Ricardo DeAratanha / Los Angeles Times)
The interior of the weathered brick building in Little Tokyo is decorated with antique iron bird cages. (Ricardo DeAratanha / Los Angeles Times)
The restaurant is on the eastern edge of Little Tokyo. (Ricardo DeAratanha / Los Angeles Times)
