Lou Bouqila
Sarvida | Philadelphia | February 2019
FEATURED DISHES
Chicharron: Beef Tendon, Keong Puti, and Dehydrated Scallions
Lumpiang Ubod: Hearts of Palm, Baby Lettuce, Summer Squash, Mungo-Tahini, Poori, and Peanut-Hoisin Sauce
Tortang Talong: Scrambled Eggs, Charred Eggplant Purée, Salted Egg, Tomatoes, and Olive Oil
Ukoy: Sweet Potato and Shrimp Fritter
Escabeche: Fried Snapper, Ginger, Garlic, Bell Pepper, Onion, and Sugar Cane Vinegar
Photography by Clay Williams
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