Beef rendang features intricately spiced, slow-braised beef that’s incredibly tender. Its heat smolders and comes on slowly. (Ricardo DeAratanha / Los Angeles Times)
Raw yellowtail is served with scallions, sesame seeds and chiles. (Ricardo DeAratanha / Los Angeles Times)
Grilled bok choy comes with mushrooms and an oyster sauce. (Ricardo DeAratanha / Los Angeles Times)
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The shrimp sambal is cooked over the wood fire and flavored with a fiery paste. (Ricardo DeAratanha / Los Angeles Times)
Curry fried chicken wings are first rolled in panko and a house-made spice mix. The wings are served hot and crunchy, a wonderful match for the Bruery’s Tradewinds Tripel. (Ricardo DeAratanha / Los Angeles Times)
A soft-serve ice cream is made with four kinds of black tea. (Ricardo DeAratanha / Los Angeles Times)
The restaurant in Little Toyko has an outside dining area. (Ricardo DeAratanha / Los Angeles Times)
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Chef Bryant Ng, at the door of his new restaurant, is from Singapore. He was formerly the chef de cuisine at Pizzeria Mozza. Ng’s wife is Vietnamese. (Ricardo DeAratanha / Los Angeles Times)
The interior of the weathered brick building in Little Tokyo is decorated with antique iron bird cages. (Ricardo DeAratanha / Los Angeles Times)
The restaurant is on the eastern edge of Little Tokyo. (Ricardo DeAratanha / Los Angeles Times)
