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Kuya Lord’s Filipino feast is food of power, finesse and delight
Pancit chami with prawns from the Kuya Lord pop-up in La Cañada Flintridge.
(Mariah Tauger / Los Angeles Times)
Feb. 3, 2021 6 AM PT
Like most of the dishes Lord Maynard Llera prepares for Kuya Lord, the pop-up he operates out of his home in La Cañada Flintridge, he packs his version of kare-kare into an aluminum tray lined with banana leaf. The stew, a staple of Filipino cuisine, in this case more resembles a sauce; it clings to a row of smoked Wagyu oxtails, the whole presentation shaped loosely into an oval.