In case you weren’t aware, June is Filipino Heritage Month! As someone born and raised in Scarborough, I have been exposed to and interacted with Filipino culture, foods, and music over the years. Unfortunately, as a vegetarian, I often find that there aren’t many vegetarian options outside of desserts. Therefore, when I came across this place in LA and saw they had plant-based options of classic Filipino food, I knew I had to try it! Make sure to follow me on TikTok, Instagram, and Facebook especially since I will post more food content and things to do in Los Angeles (and other places)! Below is a preview of what you can expect!
About and Location
I knew Big Boi offers Filipino food but I had no idea until doing some research did I realize how this restaurant also champions culture and family in everything they do. Big Boi is a restaurant launched by Chef Barb Batiste who first found success with her catering company, dessert trucks, and first permanent dessert bar, B Sweet. After offering and establishing a name for herself for her sweets, she wanted to share her savory cooking skills while honoring her heritage, paying tribute to her family and how she grew up. She has been making Filipino food as a child with her mom, aunt, and grandma so the food you see at Big Boi is her take on Filipino classics. The name, Big Boi, is an homage to her father who used to have nicknames Tito Boi, Lolo Boi & Boi. Something that I also found cool about this place is that they cater to MLB, NBA & NFL! Big Boi is located in Sawtelle Japantown (formerly known as Little Osaka) specifically at 2027 Sawtelle Blvd, Los Angeles, CA 90025 which is a 12-minute drive from Pasta Sisters, another family-focused restaurant. There is patio seating outside and I believe some parking is available on the street but we parked at a nearby plaza after purchasing one of those shops there.
Price
As you can see in the picture above, the menu and pricing can be seen for all their different options. We got the Bigz Combo which comes with rice and pan de sal (Filipino bread roll). For the two entrees we went with the plant-based longanisa (Filipino chorizo), plant-based sisig (a popular dish in the Phillipines that is made up of different meat), topped with a pant-based silog (sunny-side up fried egg) because I was curious. In total, because of the plant-based choices our bigz combo went from $16 to $25 USD ($3 more for each plant-based option) which is not terrible. I was also looking forward to the plant-based lumpia but we were flying out that afternoon so we couldn’t get it since it has 13 pieces. Something that we did get and what I was extremely excited about was the ube waffles ($9), which comes with the ube butter and only available on Sundays. I also noticed that they had their own drink called Calamansi juice which is essentially a Filipino lemonade that features calamansi (a hybrid citrus of both lemon and lime that is found in the Philippines). Although it adds up, I don’t think the prices were marked up and I will explain it more in the next section.
Taste
The reason why I don’t think the prices are marked up because the food was delicious and although I was sharing with my sister, I do feel like you get your money’s worth. The plant-based longanisa had a stunning colour and it was very hearty so I appreciate that they are able to replicate the “meaty” chorizo texture with plant-based protein which mixed well with the rice but it can be a bit hard to digest. The sisig I enjoyed more and it reminded of Soya Curry (popular for Sri Lankan Tamils) with the texture, shapes and loved that it had a little bit of spice which made it a perfect pairing for both plancity and rice. The plant-based egg tasted very similar to a real sunny side up egg but it also didn’t have a distinct taste either and because of everything else I ordered, I am not mad at it. The cucumbers underneath had an interesting sweet tang which made the tasting experience even better. The pan de sal on its own is good as it has an an extra sprinkle on top so tasted like a sweet bun with a fluffy baked bread inside but the ube butter on top elevates the taste and perfects it.
My personal favourite item I had was the ube waffles it was thick, and fluffy and the ube flavour is evident in each bite. Big Boi’s ube butter might be the best ube thing I have ever eaten, the explosion of ube delivered in a smooth and sweet spread makes my mouth water just thinking of it. Also, the waffles were extremely aesthetically appealing and it’s not common for something that looks great actually tastes as great as you imagine. The last thing I tried was the calamansi which is house-made and I would describe it as a very light lemonade as the citrus taste wasn’t overpowering but I did wish it was a bit more sour/tangy.
Overall
All in all, I loved Big Boi’s food, it truly was comforting and delicious. As a vegetarian, I truly appreciate that they are able to provide so many plant-based options of Filipino classics for many people to enjoy. I wish they are able to open a spot in Toronto or at least have Filipino cuisines in Toronto and all over to take inspiration from them. I am curious to see how this brand grows and I am rooting for their success! If you tried any of their items before or plan on doing so, please let me know in the comments below or on social media by following on TikTok, Instagram, and Facebook! Stay tuned as I will be posting more Filipino Heritage Month content as well as other food and LA content!
One Reply to “REVIEW: BIG BOI – FILIPINO COMFORT FOOD”