Happy Lynnwood residents and visitors alike get two new restaurants to choose from:
The Lasa sandwiches and pearls open last week. It’s one of the newest restaurants in South Snohomish County and another sign of the growing Filipino food scene in the Puget Sound area. It is located at 180009 Highway 99, Ste C in Lynnwood – next to the driver’s license building and parking lot.
Lasa Sandwiches and Pearls suffered a minor setback when electricity problems resulted in a temporary shutdown, but they didn’t miss a thing. The support from the community was overwhelming.
Our Just Around the Corner author / photographer David Carlos spoke to the owner Jhef Romero and his parents Jerry and Aliw – the matriarch of the family). âIt was 100% from day one,â said Aliw.
With the support of family members, there is no shortage of staff to work in the restaurant. In addition to Jhef and his parents, other family members complete the business: Jhef’s wife Katrina, sister IJ Romero and cousins ââFrancene Romero and Russell Arellano.
Aliw stated that her business mantra is “Everything must be fresh”.
The proof is served on the plates. You can say that every bite of their offering, from bread to meat, is fresh and made with care. Lasa means tasty and that is included in every item on their menu.
David Carlos warns, âDon’t expect traditional food like your mom used to do. This place is Filipino fusion. âOne example, says Carlos, is the Lumpia sub sandwich:â It’s not the sweet spring rolls that you ate as a child: Instead, you get beef balls garnished with papaya relish on a French roll garnished with Lumpia Wrap fries. When you bite it, you can taste meatballs and spices, followed by a slight sweetness of relish and chili sauce. “
I consulted Wikipedia on the origins of Filipino cuisine: Wow!
“Filipino food today consists of the cuisines of more than a hundred different ethno-linguistic groups found in the Filipino archipelago and is now shaped by the history and society of many unique and prosperous cultures. Influences from China, India and Arabia can be seen throughout Filipino cuisine and culture due to the agricultural trade at the time. Influences from Spain and the United States are seen through the colonization of the country in the past. “
Happy to see the post on Instagram that Lasa reopened, our family set out late Friday afternoon. There are seven tables inside and the place was full … with customers waiting for their food.
The staff was friendly and took our order after warning that there would be a 40 minute wait. Decisions were difficult: So many great choices on the colorful electronic card. A few items were sold out – understandably on a busy Friday.
The delicious flavors pouring out of the kitchen kept promises. While we waited, we jumped in the car and drove to nearby North Lynnwood Park (18510 44th Ave. W.), where we enjoyed watching kids in the sprinkler area as we walked our dogs. There are plenty of picnic tables too – I would recommend this as a great place to enjoy your meal.
When we came back to pick up our food, I found the shop was closing at 7pm. The staff had cleared most of the orders and the woman who took ours trotted out and handed us the bag with a big smile.
I love pork and especially pork belly … so I ordered on every menu item that listed it as an ingredient. Just opening the bag that contained our food was nirvana.
It contained the following:
Lechon Kawali Roll: A Hoagie roll, loaded with crispy pork belly, coated with a sweet soy glaze and rounded off with chilli, herbs and citrus onions. I found it hard to share, but …
Pressed Adobo: Served in a French bun, soon quenched my cravings for more pork. Grated pork adobo, roasted garlic, atsara (a treat made from shredded green papaya), sili pipino (cucumber salad, red onions in a vinegar fish sauce) and melting Swiss cheese kept everything together.
Fries: That one word on the menu doesn’t do justice to the large hand-cut potatoes that are on the order. The skin is still there, which takes me back in childhood to a time when most french fries were hand cut from fresh potatoes. Sisig Style Fries takes potatoes to a whole other level. Topped with fried pork, citrus onions, and chilies, ours was too easy an egg! I helped myself with the pork strips and shared the rest with my non-meat eater who absolutely loved this option. (Since he’s not a vegan, he was fine with some pork flavor.)
One look at David’s photo of adobo marinated fried chicken means another trip to Lasa is coming soon. In a brioche bun, crispy chicken with roasted jalapeno sauce and fresh salad: simple ingredients and classic taste.
A great reward for those who do not eat meat is the halo halo. Lasa’s version is not the “traditional” version. David Carlos announced that Jhef’s father’s wish to make this product more traditional was âvetoedâ by his partner / son, who insisted on adding his own twist to the dessert. âWe all loved this version. Shaved ice, milk, pandan rubies and special halaya, macapuno, kaong and jackfruit specialties are garnished with coconut whip, ube ice cream and leche flan.
Two sips of the tubular biscuit, which was to be used as a straw, resulted in consumption. The tall spoon made this drink ready better. For those who are expecting really sweet, it isn’t too sugary. The different ingredients did not lose their identity even if the ice cream started to melt and mix with the fruit.
The Boracay Breeze is recommended by the staff as a good slide with all pork. The simple combination of freshly squeezed orange and a citrus hybrid of lemon / lime makes the lemonade. Cubes of green gulaman and pearls added texture and color and refreshed our taste buds.
I hope that as business increases, they can expand the opening hours. They are currently closed on Mondays, but open Tuesday-Friday 11 am-7pm, Saturday 10 am-6pm and Sunday 10 am-3pm
With just seven tables inside and no outside seating, you can wait for a seat during peak hours. Or just order takeaway food like we did and grab a table in the park.
And there is more …
Q sushi bar and kitchen Recently opened in Lynnwood, 20101 44th Ave. W., Suite E. With the light rail construction going, it’s a bit daunting to find it as Google Maps gets confused with all the road closures etc. But – soldier to folk, the folk rewards are well worth the challenge.
F – the name certainly stands for âqualityâ, as the ingredients of all the items we order are presented very freshly and perfectly.
Our server announced that sushi chef Kenny has been in his profession for 19 years. The experience of watching him at work – albeit from our table, as the “bar section” is still closed due to social distancing – is like fine choreography as he carries out every order.
That evening, an extremely sweet and gracious hostess was our waitress. Quick and efficient with our order, the food came to the table very quickly.
I just couldn’t choose between seaweed and cucumber so I asked for both. Swapped bites of the two – the super-fresh wakame strands, followed by the touch of rice vinegar that attracts the crispy cucumber slices and nori slivers, prepared our palates for the main attractions to come – sushi and rolls.
I love gyoza but wanted it to be steamed rather than fried as described on the menu. âNo problem at allâ – our waiter happily added the request and I enjoyed every tender piece of chicken-filled dumpling. Gyoza sauce accompanied – refreshing and subtle taste after the salads.
Seduced by the pictures, I had to try the tempura. I skipped the fried gyoza so I gave myself permission to indulge myself. Generous vegetables and shrimp contained a light, thin, crispy batter; The dashi in the dipping sauce brought out the flavors of fresh broccoli, mushrooms and other ingredients perfectly. My husband and I almost arm wrestled for the last stretch.
Go to the main attractions:
The Okinawa Sushi Set contained California Roll and five pieces of sushi – salmon, albacore, tuna, yellowtail and shrimp. All seafood has been expertly cut, presented and melted in the mouth.
We ordered another California Roll because who wants to share? Next we added a flavorful tuna roll which got our taste buds in tune for the last point …
Yakisoba: chicken pieces with chilli, soy sauce and garlic, then the tender thin noodles, decorated with thinly sliced ââcarrots, bell peppers and shredded cabbage. A generous portion that can easily be shared between two people.
The best for last: the chef used his knife skills to prepare a “dessert” from fresh oranges. Too sweet and a perfect, refreshing end to our meal.
– From Kathy Passage
A specialty gourmetKathy Passage has been a grocery broker for over 30 years and has an in-depth knowledge of groceries and the special properties of the ingredients used in the exquisite products she has brought to market. Kathy brings this unique “other side of the plate” perspective to writing about the food and restaurant scene in Edmonds, Lynnwood and Mountlake Terrace.