Filipino food is having a big moment now, why do you think that is?
Wilson: I know we all got together and started hanging out late last year, so I feel like without even really meaning to, we attacked it as a unified front, at least here in Los Angeles. I guess we didn't think it was going to be anything really, it was just that we've all been wanting to do this to bring something familiar that we all grew up eating and it's been pretty cool. And now there are all these great things happening in New York and DC with Filipino food, so I don't think it was necessarily coordinated, it just kind of happened and it's been cool.
How do the flavor elements of Filipino food lend themselves to breakfast food?
Wilson: We use a lot of vinegar for acidity, that's a big part of the flavor profile. But there's also a lot umami flavor bombs like dilis, the freeze dried baby anchovies, which people like but they kind of get squeamish when they find out what it is. But it's all good stuff, you know? In the beginning when people would ask me, 'Why Filipino food?' I would say, 'I can pretty much bank on the fact that you'll like it, you just don't know what it is yet.' Eggs are a big part of breakfast in the Philippines. So if you look at traditional Filipino restaurants, anything that has "ilog" at the end, typically means that there's an egg on top of it somewhere. And that just carried over in terms of the breakfast here. And for the bacon we cure in the style of tapa [Filipino cured beef], and adobo you can just eat any time of day. We don't really have sweet things for breakfast, for the most part it's savory throughout the day. The sweet things might be for dessert or a snack in the afternoon, but typically breakfast is savoy so that just worked out.