Peso, da first modern Filipino restaurant in Honolulu, stay plannin’ fo’ open fo’ dinnah and weekend brunch in da old Piggy Smalls spot as early as late April. Da concept goin’ be familiar to da fans of (now closed) Jeepney in New York City and Lasita, Kuya Lord, an’ Petite Peso in Los Angeles. ??
Peso Chef Ria Dolly Barbosa stay talkin’, “We goin’ get da favorites an’ da traditional items, but dey not goin’ look like wat you tinkin’. I guess some peepo call ‘um elevated, but it’s one accumulation of everyting I learned an’ wanted fo’ apply to wat I cookin’.” Barbosa like Filipino food fo’ be as recognized as da oddah Asian cuisines dat wen become mainstream. ???
Barbosa wen learn da traditional French cookery an’ wen work at Lutèce an’ Daniel Boulud Brasserie in Las Vegas befo’ going back to Los Angeles an’ opening Sqirl and da Wild at Canelé pop-up. In L.A., she wen develop one kine cooking style dat stay leaning into her Filipino heritage, an’ wen experiment wit French techniques fo’ apply to da recipes her parents wen bring from da Philippines. Petite Peso, one fast-casual eatery she wen open wit partners Tiffany Tanaka an’ Robert Villanueva, wen make plenty best restaurants lists. ??
So, wat Peso Honolulu goin’ get? Get ube halaya stuffed french toast an’ family-style shared plates like pinangat la isda, or opakapaka steamed in ti leaves wit charred sour tomato an’ ginger sauce. Filipino breakfasts wit house-made longanisa, chicken tocino, an’ garlic rice. Lumpia, bistek, pork sinigang, tortang talong eggplant omelet. An’ one fried chicken sandwich on pan de sal wit achara pickles, da chicken marinated an’ tempura-fried. ???
An’ no fo’get da halo halo. Barbosa stay talkin’, “We wen get inspired by da Pink Drink from Starbucks. Dat’s wat wen inspire our halo halo. It’s not goin’ be traditional. It’s little bit more tropical an’ bright, an’ also non dairy. We goin’ make our own oat condensed milk. Guava purée, maybe liliko‘i jelly, jackfruit, watevah fresh fruit we find, we goin’ have ‘um all in dea.” ???
Da plan fo’ come Honolulu wen be part of da original concept fo’ Barbosa, Honolulu-born Tanaka, an’ Las Vegas native Villanueva: Dey would open modern Filipino-American kine grinds in each of their hometowns. Da name Peso was chosen cuz da Filipino peso still stay undervalued in da world currencies. Barbosa like show value to their food. ??
Peso Honolulu wen happen cuz da Le family, da ownahs of Chinatown’s The Pig and the Lady, wen get hard time wit staffing shortage an’ wen look fo’ close Piggy Smalls. At Petite Peso in Los Angeles, da lease wen almost pau an’ da partners needed one new spot fo’ full-service restaurant. Dat’s wen Andrew Le, one friend, wen suggest taking ova Piggy Smalls’ lease, an’ da plans wen shift to Honolulu. Like Smalls, Peso goin’ be one sit-down eatery wit full service, wine list, an’ cocktails. ?? Da equipment dey wen inherit include Smalls’ soft-serve machine, so Peso goin’ have Filipino-inspired swirls. ?
Latah on, dey goin’ get lunch an’ one 12-seat omakase dinnah dat Barbosa say goin’ be mo’ experimental, like bulalo wit bone marrow dumplings, or sinigang chawanmushi. Barbosa stay talkin’, “We really like show peepo wat Filipino food stay capable of. We get choke fo’ contribute to da dining scene, not just hea, but in general. Fo’ us, it’s mo’ den jus’ opening one restaurant.” ??
So, Honolulu, no can wait fo’ taste da ono kine Filipino grindz at Peso. Da future stay lookin’ bright an’ full of flavors! ????
NOW IN ENGLISH
?? Peso: The Exciting Filipino Cuisine Coming to Honolulu! ?️?
Peso, Honolulu’s first modern Filipino restaurant, is set to open for dinner and weekend brunch in the former Piggy Smalls space as early as late April. The concept will be familiar to fans of (now closed) Jeepney in New York City and Lasita, Kuya Lord, and Petite Peso in Los Angeles. ??
Peso Chef Ria Dolly Barbosa says, “We’re going to have the favorites and the traditional items, but they’re probably not going to look like what you’re thinking. I guess some people would call it elevated, but it’s an accumulation of everything I learned and wanted to apply to what I’m cooking.” Barbosa wants Filipino food to be as recognized as other Asian cuisines that have become mainstream. ???
Barbosa trained in traditional French cookery and worked at Lutèce and Daniel Boulud Brasserie in Las Vegas before returning to Los Angeles and opening Sqirl and the Wild at Canelé pop-up. In L.A., she developed a cooking style that leans heavily into her Filipino heritage, experimenting with French techniques applied to recipes her parents brought from the Philippines. Petite Peso, a fast-casual eatery she opened with partners Tiffany Tanaka and Robert Villanueva, made multiple best restaurant lists. ??
So, what can we expect at Peso Honolulu? There will be ube halaya stuffed french toast and family-style shared plates like pinangat la isda, or opakapaka steamed in ti leaves with charred sour tomato and ginger sauce. Filipino breakfasts with house-made longanisa, chicken tocino, and garlic rice. Lumpia, bistek, pork sinigang, tortang talong eggplant omelet. And a fried chicken sandwich on pan de sal with achara pickles, the chicken marinated and tempura-fried. ???
And don’t forget the halo halo. Barbosa says, “We were really inspired by the Pink Drink from Starbucks. That’s what inspired our halo halo. It’s not going to be traditional. It’s a little bit more tropical and bright, and it’s also non-dairy. We’re going to make our own oat condensed milk. Guava purée, maybe liliko‘i jelly, jackfruit, whatever fresh fruit we find, we’re going to have it all in there.” ???
Coming to Honolulu was part of the original concept for Barbosa, Honolulu-born Tanaka, and Las Vegas native Villanueva: They would open modern Filipino-American eateries in each of their hometowns. The name Peso was chosen because the Filipino peso is still undervalued in world currencies. Barbosa wants to show value to their food. ??
Peso Honolulu came about because the Le family, owners of Chinatown’s The Pig and the Lady, was struggling with a staffing shortage and looking to close Piggy Smalls. At Petite Peso in Los Angeles, the lease was expiring and the partners needed a new spot for a full-service restaurant. That’s when Andrew Le, a friend, suggested taking over Piggy Smalls’ lease, and plans shifted to Honolulu. Like Smalls, Peso will be a sit-down eatery with full service, a wine list, and cocktails. ?? The equipment they inherited includes Smalls’ soft-serve machine, so Peso will have Filipino-inspired swirls. ?
Eventually there will be lunch and a 12-seat omakase dinner that Barbosa says will be more experimental, featuring dishes like bulalo with bone marrow dumplings, or sinigang chawanmushi. Barbosa says, “We just really want to show people what Filipino food is capable of. We have a lot to contribute to the dining scene, not just here but in general. For us, it’s about more than opening a restaurant.” ??
So, Honolulu, get ready to experience the delicious Filipino cuisine at Peso. The future is looking bright and full of flavors! ????
