MFK By AYSEE Modern Filipino Kitchen

10/03/2022

WERE OPEN TODAY!!! 🖤

09/17/2022

🇵🇭🤌🔥 DID YOU CATCH GARLIC BAE—aka Chef Henry—repping & by making Filipino Soul Food on ?

Here’s the clip if you missed it!

And if you want a taste of his delicious dishes, check out both restaurants—MFK in & Lola’s in !!

09/16/2022

We’re BAAAACK!!! Check us out Live!! On Channel 11 Good Day LA! 9:45 AM

06/16/2022

RP: We're the next generation and we're
changing the narrative of what it means and what it
takes to be Filipinx and successful.

06/03/2022

Brunch now open Saturday and Sunday 😁

06/01/2022

https://la.eater.com/2022/5/12/23066289/orange-county-filipino-restaurant-lolas-mfk-aysee-pineda-chef-feature-oc

Chef Henry Pineda (.ree ) opened MFK ( ) in late 2016, serving rice bowls with various proteins and dinner kamayan service, a traditional Filipino feast served on banana leaves. But in 2020, Pineda and his wife Amanda received a call about their Anaheim restaurant and it wasn’t good news. Through a frantic scramble of words, one phrase stood out: “Your restaurant exploded.” Ultimately, it wasn’t a gas leak or an electrical issue that caused the Filipino restaurant to burn. The fire marshal said that the likely culprit was spontaneous combustion.

The explosion had scarred the couple, but it hadn’t made them scared. Instead, they saw possibility. By March 2021, MFK by Aysee was reborn with a largely different menu. Playing to the fast-casual ambiance, they served more grill-focused dishes like barbecued pork belly, bangus milk fish, and garlicky chicken adobo alongside pancit noodles and lumpia.

Within months the family found its footing, and with it a renewed energy to cook Filipino food for an audience. The couple began researching possible new restaurant locations, to see if anything felt right. Henry, for his part, had been tumbling around the idea of a new restaurant that would further honor the matriarchs of his family. Following the vision, the Pinedas opened Lola’s by MFK (​​), named for the Tagalog word for grandmother.

Lola’s menu featured comforting Filipino family breakfasts - a mix of classic silog meals, variable breakfast options traditionally served with garlic fried rice and a yolky egg. There are ube-infused pancakes and French toast, omelets with chicken adobo, and purely California fare like avocado toast. To honor his father’s Guatemalan roots Henry has also added a huevos rancheros plate with charred chirmol salsa, an unexpected twist for the daytime Spam-and-beef-tapa crowd.

The fire led to Lola’s, but it wasn’t really the start of the restaurant. For years, Henry only dreamed of having one restaurant that he could call his own, something to make his grandmother proud. Now he has two.

Tap the link in our bio to read more about how Henry channeled his grandmother to build back different.

📷: MFK by Aysee

05/29/2022

Come by tomorrow and try our new menu 😋

05/19/2022

Ube pancakes coming soon…

05/16/2022

🙌🚀 THANK YOU and for sharing our story in such a beautiful way!

🔗 Follow the LINK IN BIO to read the full story by writer Anne Marie Panoringan.

This is truly an honor to bring our family recipes and heritage to !!

Shout out to everyone who has been in so far … and to everyone who hasn’t yet—we hope you’ll join us soon!

📍 16500 Bellflower Blvd Unit 110, inside
🕚 OPEN 11AM-9PM

03/26/2022