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CLOSED Subo means "to feed" in the Filipino language Tagalog, and the restaurant does just that by applying four-star French cooking technique to humble, Southeast Asian fare. The approach is similar to that of New York City's young wunderchef David Chang of Momofuku, who has been credited with popularizing the concept of Asian-influenced small plates. Influenced by Malay, Chinese, Spanish, and South American cuisines, Filipino food thrives on the interplay between sweet, sour, and bitter flavors - and, of course, a few hot chiles. Favorite small plates include anything pork--sweet-salty pork candy, pulled pork Peking cakes, deep-fried pork belly--along with the whole grilled sardines and fish of the day. The adobo chicken wings and young coconut drinks are also not to be missed. The Subo space, in the original home of Hell's Kitchen, has a funky, arty feel, suggesting a mash-up of urban hip and stage set from South Pacific.