2 restaurants serving Crab Fat Fried Rice
Los Angeles, CA
“Sampa represents the evolution of Filipino-American cuisine in Los Angeles, bringing contemporary fine dining sophistication to the Arts District while honoring Filipino culinary traditions. Named after the sampaguita, the Philippines' national flower, this restaurant is the passion project of Chef Josh Espinosa and entrepreneur Jenny Valles, who transformed their pandemic-era pop-up into a full-service destination showcasing "Filipino cuisine reimagined." Chef Espinosa trained under legendary restaurateur Helene An and applies global culinary techniques to Filipino flavors, creating dishes that surprise and delight while maintaining authentic connections to the homeland. The menu features innovative interpretations like Kare-Kare Tamales with braised oxtail and peanut butter velout topped with bagoong dust, Crispy Duck Pancit combining crispy confit duck with spinach tagliatelle, and Octopus Adobo featuring Spanish octopus with crispy confit potatoes. Their Lamb Shank Kaldereta and Crab Fat Fried Rice demonstrate Chef Espinosa's ability to elevate traditional Filipino recipes into refined culinary experiences. The cocktail menu equally impresses with creative drinks like the Ube Sour and Strawberry Coconut Negroni that incorporate Filipino ingredients into sophisticated libations. Sampa's intimate, dimly-lit atmosphere creates the perfect setting for their shared plates approach, encouraging the communal dining style inherent to Filipino culture. The restaurant aspires toward Michelin recognition, representing a movement to position Filipino cuisine alongside other celebrated Asian culinary traditions. For Filipino-Americans, Sampa offers familiar flavors presented with artistic flair, while for adventurous diners, it provides an accessible introduction to the complexity and richness of Filipino gastronomy through the lens of modern culinary innovation.”
Miami, FL
“Jeepney Filipino - Wynwood serves Miami as outpost of James Beard-nominated chef Nicole Ponseca's acclaimed New York concept, operating inside 1-800-Lucky food hall since January 2021. The opening marked ten-year anniversary of Ponseca's restaurant career and represents effort to introduce Filipino cuisine to South Florida market where Filipino community comprises just 0.2% of population. Named after repurposed World War II Jeep taxis found throughout Philippines, restaurant channels Filipino sense of creativity and independence. Operating in Wynwood's vibrant street art and nightlife district positions restaurant to serve diverse Miami audience while educating diners about Filipino food culture through dishes that share similarities with Latin cuisine including lechon, chicharron, and adobo. The fast-fancy concept strikes balance between quick-serve and dine-in experience, offering made-to-order dishes rather than steam table service. Signature items include lechon express featuring twice-cooked pork belly with crispy skin that melts in mouth, excellent sisig served on hot skillet with various pig parts topped with egg diners mix themselves, and occasional special burger made from ground beef and cured pork sausage on sweet challah bun with egg. Ponseca has launched kamayan dinner series at 1-800-Lucky, introducing elaborate large-format Filipino meals served on banana leaves showcasing deep braises and traditional feasting style. The restaurant also participated in first annual Banana Catchup Filipino Block Party during Filipino American History Month and first Ube Festival, demonstrating commitment to building Filipino food culture in Miami. Mixed customer reviews note some dishes don't match authentic Filipino taste profiles, with sisig sometimes too sweet with excess mayo and pancit occasionally too salty or greasy, suggesting challenges adapting recipes to Miami market while maintaining authenticity standards Ponseca established in New York.”
