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. (Robert Gauthier / Los Angeles Times )
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)
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. (Robert Gauthier / Los Angeles Times )
Desert course offered at Lasa: Cassava cake, toasted fig leaf tres leches with black mission figs.
(Robert Gauthier / Los Angeles Times)
Lasa chef Chad Valencia prepares pancit egg noodles as sous-chef Nico De Leon prepares red snapper klinilaw.
(Robert Gauthier / Los Angeles Times)
Chef Chad Valencia, right, and Chase Valencia, owners of Lasa, a Filipino fusion restaurant located in Chinatown’s Far East Plaza.
