Good Food

Making isamadas with Chef Isa Fabro at Unit 120

After returning from a revelatory trip in the Philippines, Isa Fabro started making desserts in LA’s Far East Plaza that pay homage to her Pinay roots: rich flaky isamadas, coconut malas that mash up Hawaiian malasadas with Filipino karyokas, and halo-halo, or Filipino shaved ice.

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By Evan Kleiman • Aug 19, 2016 • 1 min read

After returning from a revelatory trip in the Philippines, Isa Fabrostarted making desserts in LA’s Far East Plaza that pay homage to her Pinay roots: rich flaky isamadas, coconut malas that mash up Hawaiian malasadas with Filipino karyokas, and halo-halo, or Filipino shaved ice. Find out what inspires this funny, driven Filipino-American chef as she makes isamadas for KCRW’s video team at Unit 120.

Music: "Fire Coming Out Of The Monkey's Head" by Gorillaz, "Des Knaben Wunderhorn-Revelge" by Mahler & "Immigrant Check" by The Beastie Boys vs. Led Zeppelin

Evan Kleiman
host 'Good Food'
Laryl Garcia
Senior Director, Good Food
Abbie Fentress Swanson
Independent reporter and producer
Camellia Tse
Producer, Good Food

Culture

Food & Drink

Good Food

Making isamadas with Chef Isa Fabro at Unit 120

After returning from a revelatory trip in the Philippines, Isa Fabro started making desserts in LA’s Far East Plaza that pay homage to her Pinay roots: rich flaky isamadas, coconut malas that mash up Hawaiian malasadas with Filipino karyokas, and halo-halo, or Filipino shaved ice.

Share

Good Food

Making isamadas with Chef Isa Fabro at Unit 120

After returning from a revelatory trip in the Philippines, Isa Fabro started making desserts in LA’s Far East Plaza that pay homage to her Pinay roots: rich flaky isamadas, coconut malas that mash up Hawaiian malasadas with Filipino karyokas, and halo-halo, or Filipino shaved ice.

Share