Image: Barkada

Hawaiian, Pan Asian, Sushi
Price Scale

Inside a quirky split-level space, formerly home to a teahouse, Brian Madayag melds the cuisines he and his cooking cohort grew up with, which range from Hawaiian to Filipino to a playful fusion of the two. Upstairs: a handful of tables, a bar serving tiki drinks, and a mural of a tentacled octopus. Downstairs: a long table, tons of games. You might start with a Filipino-style ceviche, a tombo tuna kilawen with fish sauce and calamansi, served with big rounds of airy shrimp chips. For something heartier he’s co-opted his Aunt Belen’s pork adobo recipe, a sure departure from tradition, here made with apple cider vinegar, braised pork shoulder, and pineapple served with white rice.


Meal Times
Dinner, Happy Hour, Late Night
Good to Know
Child Friendly, Reservations, Takeout