“My grandma Yoyi would make Lo Mi from time to time. The dish had a few ingredients, but I mainly remember the small pieces of pork and fish balls.

She didn’t chop up the garlic super fine, and I remember the bits of garlic cove that would melt in my mouth whenever I would take a spoonful of soup.

It was that comfort food for me. When I had the chance to try a spoonful years later from Walbert’s mom, it reminded me of the memories I spent with my grandma many years ago.”

— Chef Cat Carlucci, Istorya’s Executive Chef