Kuya Lord

"Restaurant philippin Kuya tray "

@elise.barreau3

"@hoyimhungry https://www.instagram.com/reel/DIKc-VkSdPt/?igsh=MWQzYnloZWZwbm54Yg=="

@onoahu

"Plutôt à emporter ou dej rapide Source : Instagram "

@mademoiselle_anja_r

"Qu'est-ce que c'est ? Un fast-casual à East Hollywood qui propose des bols de riz et des plateaux de style familial qui ajoutent une touche de chef aux classiques philippins. Bien que le stationnement reste un énorme problème et que les files d'attente le week-end puissent être longues, le succulent lucenachon, le collier de hiramasa au beurre et les crevettes à l'ail du chef Lord Maynard Llera, lauréat du prix James Beard, laisseront les amateurs de porc et de fruits de mer sur un petit nuage.  Pourquoi nous l'aimons : Contrairement à de nombreux autres endroits à Los Angeles, cet endroit vaut le détour. "

@paris.by.agathe

"Eater LA / NYT ‘Melrose Hill’"

@tomsupero

"Supposé être un des meilleurs restos philippins de LA "

@celie.q

"Hollywood Filipino $$ Take out Carving into a spiral slice of “lucenachon” — Lord Maynard Llera’s nickname for his version of Filipino-style roast pork belly, its skin crackling and its rolled center stuffed with lemongrass stalks, red onion and fennel fronds — is a full-circle moment at Kuya Lord. In 2019, after stints as sous chef at Bestia and as culinary director for the h.wood group, Llera planned to open a restaurant serving food that bridged the flavors of Lucena City, a port town in the Philippines’ agriculturally abundant Quezon province where he grew up, and his professional experience in American kitchens. When the pandemic delayed his plans, he held near-weekly pop-ups out of his home in La Cañada Flintridge. Combinations of roasted chicken, fried pork belly stacked in neat rectangles, garlic rice and pancit arrayed on trays channeled the spirit of kamayan, the communal meals spread on banana leaves and eaten by hand. In June Llera realized his dream: He welcomed customers to his sunlit 28-seater in the Melrose Hill section of Hollywood. The finesse and potency of his cooking have transitioned seamlessly. You taste these qualities most thrillingly in the prawns simmered in garlicky crab paste with calamansi juice and fish sauce; the flavors swell in a sour, salty, umami-booming crescendo."

@ashigu

"Kuya tray, lucena hon, prawns, longsilog, "

@dralandel

"Eater: The lines grow early at Kuya Lord in Melrose Hill. This tiny shop from chef Maynard Llera is the work of years of waiting and pop-ups, cooking some of LA’s best Filipino food wherever he could. Now Llera and co. have a place to call their own, and the word is very much out. Solo diners will love the experience at Kuya Lord, but grab a crew to consume chef Lord Maynard Llera’s Filipino menu. There is simply too much to try for one, plus the Kuya tray is an excellent value at $45. Select a main like the New Caledonian prawns in garlic crab sauce, tender hiramasa yellowtail fish collar, or the fantastic sausage long tapsilog. All come with garlic rice and sauteed mixed vegetables. But the lechon kawali is the one. The twice-cooked pork belly is juicy with crispy skin and is wonderful with the pancit chami (sweet and spicy noodles). Kuya Lord is one of the heartiest menus in the city, making it ideal while historic rain hammers the Southland. It’s best to order on-site so that everything comes out piping hot. So order, sit at one of the long tables in front of the high windows, and watch the city go by while enjoying all the flavors. "

@blakesbites