Owners Amy Besa and Romy Dorotan mix and match Filipino dishes in a distinctly successful way at this neighborhood café. Arguably one of the most fast-growing and intriguing cuisines on both coasts, this outpost from the team behind "Memories of Philippine Kitchens" flaunts a smart, urbane mix of local families and savvy gourmands. Sharing is key so you can sample a bit of everything, including purple yam pan de sal, tocino, or sweetened cured pork, or duck leg braised in soy rice wine jujube goji berry spices and Asian pear kimchi.The dessert carte may just unveil such enticing treats as champorrado, house-made ice creams including avocado and jackfruit to macapuno. Sorbets keep it fruity with coconut, guava and mango, among others.