"Crab tortang talong is an impressive starter based on a classic Filipino eggplant omelette. Dabbed with aioli and covered with shredded crab floss, it's as fancy as a fine-dining dish but big enough to share with the table. The interplay of textures - sturdy egg encasing custardy eggplant, followed by the creamy aioli and briny pops of orange fish roe - results in something truly special."
"The lechon belly sisig comes on a sizzling cast-iron plate, the crisp pork belly pieces nestled under an even dusting of crumbled pork skin and "umami seasoning," as the menu describes it. Spooned over warm rice and sprinkled with lemon, it's a stunning version of one of Filipino cuisine's most decadent dishes. (And, yes, it's heavy, so plan to share.)"
Manila Inasal was opened by chef Natalia Moran with Elzar Dodjie Simon and his wife after selling takeout lumpia and desserts during the pandemic. The kitchen serves pork belly sisig, crab-topped tortang talong, and grilled bangus basted in sweet-soy inasal, alongside ube mochi brownies for dessert. The dining room is festive, decorated to look like it's always Christmas, offers live music on weekends, and has large connectable tables for family gatherings. Crab tortang talong features eggplant encased in egg, aioli, shredded crab floss, and orange fish roe. Lechon belly sisig arrives sizzling with crumbled pork skin and umami seasoning.
Read at Eater LA
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