Thessa Diadem, who heads the pastry program of All Day Baby, immigrated to the United States when she was 13 years old.Īside from Pinoy cooking, the Filipina chef tells Food & Wine that she also finds inspiration in many international grocery stores. “Each piece is topped with a cascade of chamomile-spiked whipped cream puffs that gather like clouds before a rainstorm.” “The thick ube custard, a shade of purple so saturated and vivid that Prince would be jealous, sturdily sits up in an impossibly flaky crust,” the magazine said. “I want it to be a place where people feel safe and comfortable, and where they can come together and share stories.”įood & Wine raved about the Pinay chef’s velvety ube pie, the latest addition to the pastry menu of All Day Baby restaurant, bakery, and cocktail bar in Los Angeles. “I want it to be more than just a restaurant,” Lamagna said. Lamagna tells Food & Wine that he hopes that the restaurant will one day become a pillar in the Filipino community. ![]() Nor is it down to the quality of the produce or slabs of meat in the restaurant’s walk-in fridge,” the magazine adds. “There’s another element to Lamagna’s food, though, that isn’t found in bottles of vinegar or the tubs of salt in the restaurant’s pantry. Lamagna’s Sinigang caught the attention of the publication for embracing “its sour notes, with punches of tamarind knitted together by tomato, fish stock and fish sauce, onions, and garlic.”īagoong alamang, a childhood favorite of Lamagna’s, was also highlighted by the magazine which is “given a cheffy makeover in a dish called mangga at bagoong alamang” and arrives at the table “in a small boat carved out of raw green mango and is covered with a shower of edible flower petals.”įood & Wine also praised the chef’s “untethered enthusiasm and infectious pride” for Filipino cuisine and culture.
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