Wild-caught and sashimi-grade Hawaiian bigeye tuna cubed then seasoned with Hawaiian salt with chili, onions, sesame oil, soy sauce, garlic, and ginger.

The Filipino version of egg rolls. We be serving the following flavor with an accompanying dipping sauce: - Chicken Shanghai- with ground chicken and julienned vegetables.

Chicken thighs marinated in Mochiko rice flour, soy sauce, brown sugar, honey ginger, garlic, green onions and peppers then dipped in seasoned flour and panko then fried to a crisp. Served with a side of 3-potato/ salad (Purple, Yukon gold, and red potatoes).

Loco Moco is a dish commonly found in Hawaii at fast food restaurants and drive inns . The traditional loco moco consists of white rice, topped with a hamburger patty, fried egg, and brown gravy. I'll be preparing my version with a few twists. 5+ hour braised boneless beef short ribs w/ sautéed Farmers market greens and caramelized onions. Topped with gravy made from beef stock. Served with a sous vide slow-poached egg over garlic rice.

Bottom layer of cholocate and coconut custard cream. Top layer of haupia (creamy coconut pudding) on a crushed coconut/shortbread crust. Topped with fresh whipped cream, crushed macadamia, toasted coconut, and shaved chocolate.

The Filipino version of egg rolls. We'll be serving the following flavor with a spiced coconut vinegar dipping sauce: - Chicken Shanghai- with ground chicken and julienned vegetables.

Mix greens, radishes, cherry tomatoes, toasted pili nuts, fried shallots, coconut/garlic croutons

Braised Bamboo Shoots in coconut milk, ginger, garlic, watercress. Chicken chicharon.

Butternut squash, ginger, garlic coconut cream, bagoong (salted shrimp paste), pickled serrano, and sauteed chard.

Seasoned and slow-roasted pork sauteed with assorted chli peppers, lemongrass, bagoong (salted shrimp paste), onions, and garlic.

Saba banana fritters battered in rice flour and eggs. Served with vanilla bean ice cream and topped with toasted coconut and crushed pili nuts.

Butterflied shrimp stuffed with a creamy herb-infused cheese spread, wrapped in a pastry shell, then fried.

Mix greens, red cabbage, sliced radishes, coconut-garlic croutons, crushed roasted peanuts, fried shallots, and a Calamansi lime-honey vinaigrette.

Broiled, wild-caught Norwegian mackerel fillet with roasted vegetables and atchara (Filipino-style pickled vegetables). Soy, Calamansi lime, and pepper dipping sauce. (If Mackerel isn't available, market fish substitution will be provided)

Dungeness crab and shrimp stewed with garlic, ginger, lemongrass, birdseye chili, pepper, bagoong (salted shrimp paste), and young jackfruit. Served with crab fat fried rice. *if Dungeness crab is not available or out of season, a substitution will be made.

A lightly sweet, moist cake made with rice flour, raspberries, honey, and coconut milk. Served with vanilla bean ice cream, toasted coconut, and finished with raspberry/honey puree and Ilocano asin (sea salt from the Philippines).