Unit 120 is “LA’s Culinary Incubator” from chef Alvin Cailan in Chinatown’s Far East Plaza. The fast casual Amboy window serves highly repeatable Filipino food. Plenty of other talented people pass through the kitchen each day. This month, pastry chef Isa Fabro started popping up at a table next to the Amboy window on Fridays, Saturdays and Sundays to sell malas. That’s short for malasadas, a type of donuts popular in Hawaii and the Philippines that’s drawing crowds.

Chef Isa Fabro most recently worked for Josef Centeno at DTLA restaurants like Orsa & Winston. To create malas, she found inspiration in Hawaiian malasadas and Filipino carioca, glutinous rice flour balls that are typically skewered. At Unit 120, Fabro creates fluffy Malas (3 for $2 or 12 for $10) with double-proofed dough. Long proofing time “creates an intricate network with the yeast.” Each ball is fried in a canola/soybean oil blend and drizzled with latik – coconut milk caramel – before Fabro finishes each order with Maldon sea salt and toasted coconut.

Chef Isa Fabro is currently between gigs, meaning her malas are only available for a limited time. Score as many malas as you can, as soon as you can, since they’re fantastic.