"It comes with the option of rice or jade noodles (try to get both if you can), as well as a sweet soy sauce and an umami and slightly fruity duck sauce. The steamed Chinese broccoli that accompanies the dish lightens the whole thing, but the star is truly the duck, which arrives glistening with fat. The skin is my favorite part - it tastes luxurious - but the meat is also rich and partners well with plain steamed white rice."
"San & Wolves Bakeshop, a pop-up-turned-permanent bakery from partners Kym Estrada and Arvin Torres, is a slice of light on the corner of 4th Street and Mira Mar Avenue in Long Beach. Filipino flavors take nostalgic riffs behind the pastry counter: Expect to find puffy ube-filled malasadas, cheez pandesal, and pan de coco; buko pie in the form of an ube-painted Pop-Tart shell; and cubic pandan and black sesame cinnamon rolls."
Roasted Duck by Pa Ord highlights multiple duck preparations, including roast duck platters, duck curry, duck noodle soup, and spicy basil wok-fired duck. The recommended roast duck platter serves one or two and can be ordered with rice or jade noodles, accompanied by a sweet soy and an umami, slightly fruity duck sauce and steamed Chinese broccoli. The duck arrives glistening with fat, prized for its luxurious skin and rich meat; fried pork belly with a spicy jaew dipping sauce is also suggested. San & Wolves Bakeshop in Long Beach produces Filipino-inspired vegan pastries such as ube-filled malasadas, cheez pandesal, pan de coco, buko-pie–style Pop-Tart shells, pandan and black sesame cinnamon rolls, and gluten-free cornbread bibingkas.
Read at Eater LA
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