Chef, Owner

Chrissy Nucum

"Our chicken adobo has found a pretty bowl to lay in. Silog (garlic rice and egg) bowls are a popular breakfast staple in our family. We are doing a few Silogs at the restaurant but we think the adobo will still be the most popular one! Do you have a favorite Silog? #westbottomskc"

"When the truck is in the shop so Tuesday turned to recipe testing day instead of cleaning day. Okoy (oh-koi) is one of my favorite snacks growing up. These vegetable fritters are very versatile - you can really put any vegetables you want. My family usually makes them with grated green papaya and some baby shrimp! My version includes sweet potatoes and a side of garlic vinegar. It’s a work in progress but this will definitely be on our menu! #recipetesting"

"Looking for brunch plans? Stop by the @#thatskintho"

"Exciting News Number One! We are collaborating with @saloseries Chef Yana Gilbuena for a Kamayan pop up on July 21st from 7-9 PM. We are still working on location (original space fell through) but will keep everyone posted. It will be a showcase of Kapampangan and Illongo dishes served family style - and no forks or spoons, just your hands! Our menu will feature: PAMPANGA: Boboto (Filipino version of tamales), Tokwa't Baboy (Deep fried pork belly and tofu), and Maja Blanca (Coconut milk pudding with corn, topped with latik.). ILOILO: Ukoy (Vegetable fritters), Inasal (Barbecued chicken, with lemongrass, ginger and garlic), and Bibingka (Sweet rice cake with ube and macapuno). Reserve your spot now - seats are limited! Link for tickets is in our profile. #kceats"

"Comfort food to us means a big plate of sinigang (see-knee-gung). Our favorite has long beans, pork riblets, and a very sour tamarind broth. And a lot of rice! 🍚 What’s on your lunch plans today? #sinigang"