What to order: Kuya’s brunch silog plate
Kuya's buko pandan cinnamon rolls have toasted coconut folded throughout the layers. (Ellen Chamberlain/The Daily Memphian)
Ellen Chamberlain
Ellen Chamberlain is a global citizen who is happy to call Memphis her forever home. The Michigan native has worked in media for nearly 25 years as a radio broadcaster, journalist and ghostwriter. As The Daily Memphian’s food and restaurant writer, she gives readers inside perspectives of their favorite restaurants and the people behind them, suggestions for the best bites around town and the latest food news from in and around Shelby County.
The first brunch service at Kuya was one for the books.
“I didn’t expect it. … I feel so blessed,” said chef/owner Shayne Diaz. “I always think it’s just going to be a normal day.”
Since opening in March, Kuya has cemented itself as a Downtown destination for late nights and Filipino comfort food.
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