There’s no place like home, but with no lola or nanay or hubby’s cooking to come home to, Rice Bar is home to me. And Chef Charles Olalia makes pancit luglug and longaniza (the hamonado kind) so much better than anyone else I know. And on my most recent visit, Vigan longaniza (in top photo) and pancit devil eggs were so new on the menu.
At the high point of its popularity, Filipino cooking in LA gets more and more powerful, and Rice Bar is one of the few innovative ones who has successfully defined Filipino food with just a handful of dishes on the menu. There will always be pancit, lumpia and adobo anywhere else, but Rice Bar has also other things like tinola is unexpectedly a bestseller, and the longaniza rice bowl is so good that I had two the first time, and buko ice candy for dessert? That’s so brilliant.
Pancit devil eggs taste so much like palabok with a zing of lemon.
If you happen to be in Downtown LA, Rice Bar is located on 7th Street. The space is tight and I liken it to a carinderia, but that’s part of Rice Bar’s appeal.
Just like home.