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“One of Anaheim’s Best Kept Secrets”
“From the fusion-inspired “Purple Drank” to the more traditional Kamayan service, which can be requested in advance, there are many scrumptious options”
“Filipino food is still enjoying its moment in the spotlight, as young chefs like Henry Pineda continue opening restaurants that make modern riffs on traditional dishes from this indescribably hybridized cuisine. At Modern Filipino Kitchen, aka MFK, in Anaheim, the second-generation Pineda (who is half Guatemalan, natch!) serves $7 rice bowls, loaded tater tots and — with 72 hours prior notice — a traditional kamayan feast that piles fried and grilled seafood atop a mountain of sticky rice. With tangs of vinegar, whiffs of fish sauce and a history of treating pork as its own food group, Pineda’s Filipino food reflects the entire history of the archipelago in every bite.”
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MFK By Aysee
“Around a mountain of rice that could've stood for a model railroad Kilimanjaro, MFK By AYSEE Modern Filipino Kitchen arranged sautéed whole shrimp, clams, mussels, breaded rings of squid and egg rolls. On its summit, two whole deep-fried fish: a tilapia and a butterflied milkfish whose white, flaky flesh had the tang of yogurt. Move over, Mastro's: THIS is a seafood tower.”