not as authentic as your mom or aunt's home cooking but for when you are feeling homesick and just need filipino food, this satisfies and then some. the sinigang and lechon kawali are musts
Big Boi
(700)
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Big Boi in Los Angeles, CA, offers Filipino comfort food to its patrons. Founded by Chef Barb Batiste, known for her successful ventures in the dessert industry, the restaurant now showcases her savory cooking skills. Drawing from her childhood memories and family recipes, Chef Barb presents a menu filled with her unique take on Filipino classics and personal favorites.
Exploring the rising star of Filipino cuisine, Big Boi introduces diners to a blend of sweet, salty, and sour flavors inspired by Spanish influences. The diverse range of dishes caters to various tastes, with a spotlight on the national favorite, Adobo. Monthly specials keep the menu fresh and exciting, reflecting the dynamic nature of Filipino food.
The name "Big Boi" pays tribute to Chef Barb's father, affectionately known as Boi. Reflecting the love and respect for her heritage, the restaurant's name and logo symbolize family ties and cherished memories. With a commitment to quality and tradition, Big Boi invites guests to savor authentic Filipino flavors in a warm and welcoming setting.
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Reviews
Service 3/5 : had to remind them of items missing and food took some time to come out Lumpia 5/5: lightly crispy and tasty Lechon Kawali:: 3/5 some pieces were dry and over cooked and the...
I really enjoyed their vegan options here. The vegan sisig was our favorite, along with the vegan longanisa and rice. My partner loved the pancit as well. The service was good, though we had to...
Ok. I was excited to see a Filipino food on Sawtelle. More variety on the street. So I got the combo plate, which is an entree and 2 sides and an order of lumpia. My entree was 1/2 and 1/2 of...
I've been wanting to try Big Boi Filipino and their sister dessert spot, B Sweet, in Sawtelle Japantown for a while now. I had previously tried their Filipino-flavored butters back in 2020, and...








