This menu was curated by Geo Quibuyen, Chera Amlag, Daniel Pak & Amy HyunAh Pak to celebrate the one-year anniversary of Food & Sh*t's first pop-up dinner in September 2013. Food & Sh*t launched as an extension of the "Kama'aina Dinners" started in 2010 between the four friends along with a handful of homies who all had ties to Hawai'i (read the story here). CHEE! is part Korean hot-pot w/ panchan, part Filipino potluck, part Island luau--reflecting all the food experiences we bring to our shared tables.

Brisket, watercress, radish, love

An homage to the abundance of watercress on O'ahu, a staple ingredient of local working people's dinner tables, almost certainly cultivated from the Sumida Watercress Farm in Aiea that stands in resistance to the commercial retail development that surrounds it. We grew up on this stuff. Fast forward to the University of Washington circa 2000, both Daniel and Geo would become students of uncle Professor Stephen Sumida, who's family still owns and runs the farm. Crazy brah!

Smoked pork sausage, scallions, egg & rice flour

Something Koreans and Filipinos have in common: we'll eat anything for breakfast, and we'll eat breakfast anytime. Whoever says you can't have sausages and pancakes for dinner is mistaken, and whoever says you can't have Filipino sausages and Korean pancakes together haven't been to Food & Sh*t! Longanisa provided by our friends at Bob's Quality Meats in Columbia City.

Pineapple-juice & cane vinegar-brined bittermelon

To the uninitiated, a bite of bitter melon, or ampalaya, is a grimace waiting to happen. It's ok. It happens. That signature bitterness prized by Filipinos from the Ilocos region, who make up most of Hawai'i's Filipino American population, can never be tamed. But it can be paired with the sweetness of pineapple juice, the sourness of native vinegar, some alaea salt and some ground chicharron to meet you halfway.

Dried anchovies in tamari & vinegar marinade

Koreans and Filipinos love dried seafood. Americans, maybe a little, but not so much the smell of it. But they do love adobo. Like a gateway drug. May this dish open more doors into wonderland for you.

Shrimp paste, spicy napa cabbage, jasmine rice, egg

In Korea (and Hawai'i), kimchi fried rice is a thing. In the Philippines (and Hawai'i) bagoong fried rice is a thing. It's starting to become a thing in eateries outside these places but together? Come on now. Why hasn't anyone thought of this before?

Slow cooked pork shoulder, smoke paprika & alaea salt

Kama'aina dinner at the Pak's were the illest because not only are they great hosts and cooks, but Amy has some of the dopest cookware we know. She has a huge crock pot big enough to hold 10 lbs of meat, and often this pot would be filled with some of the best slow-cooked kalua pork you'll find outside Hawai'i. 

Elbow macaroni pasta, “real” mayonnaise, sweet onions, carrots & calamansi

Every time we try and experiment with mac salad--different spices and pastas, fancy mayonnaises, additional ingredients--we get interesting results but it's never as good as auntie's classic creamy mac salad. 


12-hour beef & shrimp stock, baby octopus, squid, shrimp, manila clams, tofu, enoki mushroom, radish, rice cake, udon, kyet nip, chrysanthemum leaves & green onion

A big shared pot of stew. Again, a big thing for Koreans and Filipinos alike. Korean folk take it to the next level though, bringing a hot pot and burner to the dinner table and actually cooking and keeping the stew hot as you take a spoonful of food and then you diiiiiive in. 

Also: the clay pots you are eating this dish out of are for sale!

Purple Yam Mousse, coconut pudding, cookie crumble

One of Food and Sh*t's signature dishes is Chera's Hood-Famous Ube Cheesecake (now available in Seattle for online order & delivery through LISH!). Chera takes the purp and brings it back to the island with this homage to Ted's North Shore-Famous haupia pie.

BALUT - 3 (a la carte)
The duck egg you’ve heard so much about.