We’re truly tickled to find that this food truck had made the move to a brick-and-mortar. The Filipino shop shares seating in a cheery food court space with a handful of other newcomers on the Near Southside. Rice bowls rule the day, with toppers such as sumptuous shredded barbecue pork belly balanced by pickled red onion, papaya, jalapeños, chopped herbs, and—the magic ingredient—crunchy, annatto-laced fried garlic. Other worthy options on our last dinner stop included the honey shrimp and the vegetarian picadillo, crafted from Beyond meat, peas, and carrots. A must? An over-easy egg atop every bowl. Oh, and an order of paper-thin, crispy egg rolls called lumpia, filled with ground pork and ready to swish in sweet-spicy dipping sauce.