Lasita in Chinatown's Far East Plaza serves Filipino comfort foods and natural wines to match them.
Even before the waves of crisis that engulfed the last two years, even while his restaurant Lasa was settling into pre-pandemic success, Chase Valencia was thinking about Filipino-style rotisserie and how he might serve his favorite versions to Angelenos.
COVID-19 of course changed everything. Chase and his brother Chad Valencia, Lasa’s co-owner and executive chef, went into survival mode. They’d begun the venture in 2016 as a pop-up in Unit 120, a restaurant incubator space in Chinatown’s Far East Plaza spearheaded by Alvin Cailan of Eggslut. A year later, Lasa settled into the address long-term. Chad’s cooking became the city’s lodestar for modern Filipino cuisine.
The loss of Lasa’s singular expression of Filipino cooking still reverberates, and at once the casual, communal, still-evolving aura of Lasita feels exactly right to the moment. There’s a meatless version of sisig made with mushrooms; combine it with a warming coconut-kabocha curry and long beans in a gentle tamarind-tamari glaze for a satisfying vegan feast.
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