Charles Olalia’s Rice Bar

Charles Olalia, formerly executive chef at Patina in Disney Hall, works in the kitchen of his 275-square-foot Filipino counter restaurant.

Chef Charles Olalia grills house-made longaniza on the griddle.

Chef Charles Olalia brings his knife skills to a seven-seat counter restaurant that used to be a falafel joint.

Pork longaniza is served with pickled vegetables, garlic crumbs and garlic fried rice at chef Charles Olallia’s Rice Bar on 7th Street in downtown Los Angeles.

Charles Olalia, who grew up in the Philippines, enjoys cooking the food of his childhood after years spent in the kitchens of fine-dining restaurants.

Chef Charles Olalia scoops up garlic rice.

Chef Charles Olalia went from working in complex, fully staffed restaurant kitchens to being a one-man show with three rice cookers, two hot plates, a griddle and a warmer. “I have four pots now,” he said.

“The strongest form of cooking is from memory,” chef Charles Olalia said.

The bistek Tagalog bowl has soy-marinated beef, red onions, calamansi, rice and egg.

One of the options at Rice Bar.

Can’t get one of the seven seats? Takeout is an option.

Homemade Rice Krispies-style treats in chocolate and other flavors.

The chicken tinola dish has free-range chicken simmered in aromatic ginger broth and is served with young papaya, chili leaves and rice.