Kuya Lord
Kuya Lord Filipino Supper Club
- Laing — taro leaves braised in coconut milk, bonito flakes, pickled Thai chili
- Litson Manok — almond wood-grilled chicken , garlic chili oil
- Lucenachon Rice Bowl — slow roasted rolled pork belly, java rice, tomato cucumber salad, pickled green papaya
- Pancit Habhab — thin egg noodle, chayote, garlic, carrots, bokchoy, smoked shiitake mushroom, white onion, soy with blue prawns on top
- & More Surprises!
Members also receive:
- 10% off on-premise dining
- Chef’s notes highlighting the monthly dishes
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
Chef Lord Maynard Llera — Born and raised in the Philippines, Lord Maynard Llera migrated to the U.S. in 2004 to study culinary arts, with the ultimate goal of opening his own restaurant. After graduating from the Culinary Institute of America in Hyde Park, New York, Llera moved to Los Angeles where he hit the ground running. He found himself working in some of the hottest kitchens in the West Coast with Chefs Neal Fraser, Nyesha Arrington, Walter Manske, and more prominently as the sous chef to Ori Menashe at one of the city’s favorite restaurants, BESTIA.
Llera also became the Culinary Director of the h.wood Group, developing its culinary program, and creating restaurant concepts across the US, including its premier signature establishments - The Nice Guy, Delilah, 40 Love, Harriet's and SLAB. He left the company in 2019 and finally decided to open up his very own restaurant.
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