Two counters. One line.

Kalbi short rib, Portuguese sausage, fried island fish, and mochiko chicken over two scoops of rice. The whole menu on one tray.

Thin-cut Korean-style short ribs marinated overnight in shoyu, ginger, and brown sugar, grilled over open flame.

Chili-crusted short ribs with our house sambal rub, cilantro, and fresh red chilies. Not shy.

Filipino peanut-stewed beef with bagoong on the side and a scoop of jasmine rice. Slow-cooked, comfort in a bowl.

Crispy wings dredged in sweet rice flour and shoyu-ginger marinade. Crunchy outside, juicy through.

Slow-roasted pork belly with crackling skin, stuffed with lemongrass and garlic. Served with spiced vinegar.

Braised short ribs finished in a bright ginger-chili jus, topped with fried garlic and scallion.

Cantonese-style red BBQ pork, glazed and sliced thin over rice with a soft egg drizzle.

Our house specialty — soft, pillowy Hawaiian-style mochi squares in classic pink and pandan green, dusted in powdered mochiko. Chewy, lightly sweet, made fresh daily.

A pile of strawberry chi chi dango — real berry purée folded into the mochi and finished with a generous snowfall of powdered sugar. Pink, plush, addicting.

Chi chi dango tinted a soft sky blue with butterfly-pea flower, served in little paper cups. Delicate, floral, and very photogenic.

Stack of thick purple yam mochi pancakes with condensed milk drizzle and toasted coconut.

Portuguese-Hawaiian sugar donuts, fried to order and tossed in powdered sugar. Order of five.

Buttery hand-crimped crust with a slow-baked coconut-macapuno custard. A whole slice of the islands.

Whole round of ube-swirled butter mochi cake, dusted with powdered sugar and toasted coconut flakes.

The original — golden, chewy, coconut-forward butter mochi cake baked in a full round.

Airy chiffon layered with silky haupia coconut cream and a whipped cloud top, finished with toasted coconut.

Three-slice tasting board — ube, classic butter mochi, and burnt-top Basque. Great for sharing.

Deeply caramelized burnt-top cheesecake with a chewy mochi bottom. Rich, jammy, unforgettable.