The following article was featured in:
Source:
Food - Washingtonian
08/05/2025.
Chef Paolo Dungca's savory cassava cake topped with crab fat, jamón Ibérico, and trout roe. Photograph by Rey Lopez. Kayu . 1633 17th St., NW.
Chef Paolo Dungca s modern Filipino restaurant, Kayu,...
Continue on to full article...
