Jonathan Gold reviews Lasa
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Jonathan Gold reviews Lasa

Jonathan Gold reviews Lasa
First of a four-course dinner: Red snapper kinilaw with black plum, lemon cucumber and sugar cane vinegar. (Robert Gauthier / Los Angeles Times)
Jonathan Gold reviews Lasa

Chef Chad Valencia, left, and Chase Valencia at Lasa, a Filipino fusion restaurant located in the heart of Chinatown. 

 (Robert Gauthier / Los Angeles Times)
The second of a four-course offering at Lasa: “Pancit” egg noodle made with calamansi butter, scallions and patis cured egg yolk.
The second of a four-course offering at Lasa: “Pancit” egg noodle made with calamansi butter, scallions and patis cured egg yolk.  (Robert Gauthier / Los Angeles Times )
Jonathan Gold reviews Lasa

Lasa host Arthur Palacios delivers a candle-adorned dessert to Beatrice Mendoza, celebrating her birthday with Kyle De La Fuente. 

 (Robert Gauthier / Los Angeles Times)
Jonathan Gold reviews Lasa

Lasa dish: Twice-cooked pork belly with smoky eggplant, summer vegetables and ampalaya powder.

 (Robert Gauthier / Los Angeles Times)
Chef Chad Valencia, left, and brother Chase in the kitchen at Lasa.
Chef Chad Valencia, left, and brother Chase in the kitchen at Lasa.  (Robert Gauthier / Los Angeles Times )
Jonathan Gold reviews Lasa

Desert course offered at Lasa: Cassava cake, toasted fig leaf tres leches with black mission figs.

 (Robert Gauthier / Los Angeles Times)
Jonathan Gold reviews Lasa

Lasa chef Chad Valencia prepares pancit egg noodles as sous-chef Nico De Leon prepares red snapper klinilaw.

 (Robert Gauthier / Los Angeles Times)
Jonathan Gold reviews Lasa

Chef Chad Valencia, right, and Chase Valencia, owners of Lasa, a Filipino fusion restaurant located in Chinatown’s Far East Plaza.

 (Robert Gauthier / Los Angeles Times)
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