Just ate here tonight, and I had a fantastic meal! Although they have a DineLA deal going on, my dining companion and I decided to order from the standard menu instead.
Note: During DineLA, you either make a reservation via OpenTable, queue-up half an hour prior to opening for a seat at the bar, or get really, really lucky for a just-vacated bar seat or cancelled reservation.
The cocktail game here is strong; 4 cocktails ordered, and 3 of them were excellent, while 1 was “just” good. Food was quite good, all items ordered were balanced, complex and superlative. Cannot wait to return.
MS. UNIVERSE + VIVA HOT BABE
MS. UNIVERSE (left): Vodka, Butterfly Pea Flower, Bittersweet Vermouth, Albumin, Gum Syrup, Lime
VIVA HOT BABE (right): Gin, Hibiscus, Rosemary, Crème, Albumin, Lime, Soda
PORK SISIG [+ EGG]
Sweetbreads, Maui Onions, Serrano Chile, Green Onion, Calamansi, Egg
HANGOVER FRIED RICE
Sunny Egg, Lop Cheung Sausage, Ginger-Chili Condiment
CRISPY LECHON
Lemongrass Sarsa, Pickled Papaya
EGGPLANT STIR FRY
Red Onion, Tofu, Scallion, Spiced Caramel
MAGIC TEMPLE
Papo J’s Lambanog, Ginger, Lime, Soda
SCORPIO NIGHTS
Cimarron Blanco, Dry Curacao, Mango, Ginger, Lime, Agave
MANGO TAMARIND VERRINE
Tamarind Tapioca, Manila Mango Mousse, Toasted Honey Meringue
The Scorpio Nights was the one cocktail that wasn’t as awesome as the others; despite the description, it really tasted like a zhuzhed-up Margarita, complete with a very salted glass. Food-wise, the Hangover Fried Rice was the surprise standout, having been prepared perfectly. You know when you take a bite of something ordinary that is just so unexpectedly sublime? This was that. Fried rice perfection. The Sisig was, in my opinion, the least standout of the dishes, although it was still very good. You can find tastier sisig in Los Angeles, and next time I think I’ll try a different “PICA PICA.” The Crispy Lechon was delicious, as was its sauce; the crackling was sooooooo crispy. The Eggplant Stir Fry was probably the second-favorite of the meal, and that tofu was very well-prepared with nice, springy body. The Mango Tamarind Verrine was also nicely done, not too sweet, and well-executed. The mango mousse is more like a custard, but the variety of textures made this one a pleasure to eat.
Ma’am Sir is an excellent addition to the Los Angeles scene, and I highly recommend anyone to go (some dishes are or can be made vegetarian and/or vegan).
Overall: 