Sampa, a fine dining venture in Los Angeles’ Arts District, is redefining Filipino cuisine with an upscale twist, offering a unique culinary experience that celebrates the richness and diversity of Filipino flavors. Founded by two longtime friends, Chef Josh Espinosa and entrepreneur Jenny Valles, Sampa combines the authentic tastes of Filipino home cooking with the artistry of modern gastronomy. This dynamic duo is pioneering a movement to spotlight Filipino-American cuisine, setting the stage for a new era in Filipino dining.
The Journey of Friendship and Shared Heritage
Chef Espinosa and Valles have been friends for years, both sharing a deep-rooted passion for Filipino culture and a vision of representing their heritage through food. Espinosa, a seasoned chef with experience in renowned restaurants across Los Angeles, joined forces with Valles, who left a prospective career in healthcare to pursue her dream of creating a cultural impact through food. Together, they envisioned a space where the stories of Filipino families, heritage, and ingredients come to life, delivering these elements in an elegant, fine-dining setting.
Sampa’s Innovative Take on Filipino Classics
Sampa’s menu reflects a thoughtful approach to Filipino cuisine, paying homage to traditional ingredients while introducing new flavors and presentations that appeal to a modern palate. Notable dishes include:
- Octopus Adobo: This reimagined take on the Philippines’ iconic adobo pairs tender Spanish octopus with crispy potatoes, infusing the dish with adobo spices to create a balanced, savory flavor that appeals to both Filipino and international diners.
- Kare-Kare Tamales: A fusion of Filipino and Mexican cuisines, this dish presents the classic Filipino peanut-based stew in tamale form, filled with tender oxtail and a rich peanut sauce—a nod to LA’s multicultural food scene.
- Ube Cheesecake: Vibrantly purple from the Filipino purple yam, ube, this dessert combines the richness of cheesecake with a polvoron crust and a jackfruit whip, symbolizing the fusion of Filipino and American dessert traditions.
Crafting Filipino-Inspired Cocktails
Complementing its food offerings, Sampa’s cocktail menu brings a modern twist to traditional Filipino flavors, reflecting the restaurant’s innovative spirit. Highlighted drinks include the Ube Sour, which combines coconut-washed gin, ube, mango, and coconut milk for a colorful and tropical treat, and the Strawberry Coconut Negroni, a fresh, sweet version of the classic Negroni featuring coconut-infused gin and strawberries.
Espinosa and Valles have described Sampa as more than just a dining establishment; it’s a cultural platform where Filipino heritage is expressed through each dish, sharing the warmth and community of Filipino dining traditions with a broader audience. By using traditional Filipino ingredients and techniques in a refined format, Sampa’s mission is to challenge perceptions of Filipino food and inspire a deeper appreciation for its diversity. The restaurant’s location in LA’s Arts District further enhances its mission, as this vibrant, diverse area provides an ideal backdrop for showcasing Filipino-American culture.
Looking to the Future: Aspirations Beyond the Plate
With Sampa’s early success, Espinosa and Valles aim to expand the restaurant’s impact. They hope to inspire other Filipino-American chefs and entrepreneurs to pursue fine dining as a means of cultural expression, striving for achievements like a Michelin star and increased visibility in the culinary world. For them, Sampa represents not only a business venture but a movement, elevating Filipino cuisine and creating a legacy that honors their cultural heritage.
As Filipino cuisine gains momentum on the global stage, Sampa stands as a trailblazer in merging tradition with modernity, offering a new way for Angelenos and beyond to experience the depth and beauty of Filipino flavors.
