Fried shrimp heads, cargo cajun, and Huli Huli dipping sauce
Premium MKT fish, marinated in dark brown sugar soy, Thai chili, green onion, pickled pineapple, ogo sea kelp, mint, cilantro, chili oil over sticky rice and butterleaf lettuce.
Hawaiian Style Pork Ribs
Charsiu braised pork ribs, fried garlic kalbi glaze, over sticky rice topped with cilantro, red onion, pickled green apple, chili oil, and a side of kimchi.
Tori Katsu Sando
Tumeric brined chicken thigh, panko fried, served on texas toast with fried garlic aioli, white onions, and romaine lettuce.
Garlic Butter Firecracker Shrimp
Gulf jumbo peel n' eat shrimp, poached in garlic butter, tossed in-house blend seasonings, with serranos, red onions, green onions, sesame seeds, and chili oil over sticky rice with mac salad.
Tumeric brined chicken thigh, coated in mochiko rice starch and fried, served with sticky rice, mac salad, and sweet chili dipping sauce.
Pineapple Coconut Cake (Dessert)
Individual portion pineapple and coconut bundt cake, dressed in caramel, toasted coconut flakes, and mint.
Shrimp and Pork filling, Green Onion and Carrots, Wrapped in Lumpia, fried crispy, with Filipino Atchara and Papaya Salad.
Wok Fried Shrimp Heads, with pineapple vinegar and chili oil.
Wok Fried Snap Peas
Wok-seared, seasoned with salt and pepper tossed in lime juice.
Twice cooked, seasoned on dark brown sugar soy, mayonnaise, and seasoned with aromatics.
Pickled Sweet Peppers
Spicy and sweet pickled in house aka-zu (red vinegar).