Summer in Hawaii: A Hawaiian/Filipino-Inspired Dinner

In-PersonMission, San Francisco


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BYOW,Available for purchase
Banquet (20+ Guests)
filipino, hawaiian
Up until my late teens, most of my summers were spent in Hawaii. I was exposed to cooking and amazing food at a young age by my grandparents and other family members, who all lived within blocks from each other in an area called Moanalua Valley. This meal will be reminiscent of some of the flavors and dishes that remind me of my time spent there.

Menu detail

Ahi Tuna Poke
Wild-caught and sashimi-grade ahi tuna, cubed and seasoned with chili, red onions, sesame oil, garlic, ginger, Hawaiian salt, furikake (toasted seaweed and sesame seeds).
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.
Small Plate
Mix greens, sliced radishes, cherry tomatoes, and coconut-garlic croutons with a calamansi and honey vinaigrette.
Mochiko Chicken Katsu
Small Plate
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.
Braised Beef Adobo
Beef slow cooked in cane vinegar, soy sauce, honey, garlic, bay leaves, pepper, and other spices. Served with coconut/ginger steamed rice.
Raspberry Bibingka
A lightly sweet, moist cake made with rice flour, raspberries, honey, and coconut milk. Served with toasted coconut ice cream and finished with salted raspberry caramel and Ilocano asin (sea salt from the Philippines).

Summer in Hawaii: A Hawaiian/Filipino-Inspired Dinner

In-PersonMission, San Francisco
(Exact Address will be shared upon purchase.)