Cure - Seattle, WA

A 100% USADA beef 8oz. burger patty topped with a crispy chicken skin chicharron finished with a jufran sweet aioli. Comes with a side of fries chicken skin chicharron is a type of Filipino street food prepared with rendered chicken skin and deep-fried to a crispy golden brown state. Chicharon has been a part of the Philippine culture as you can see this snack being sold in most of the sari-sari stores the Filipino version of convenience stores, street vendors, restaurants, and even supermarkets.

From the islands to your dinner table, loco moco is Hawaiian comfort food made with rice and a burger smothered with rich gravy and a sunny side up egg. our take is atop Guamanian red rice, flavored with achiote. A mountain of savory goodness.

Our signature burger. Amazingly juicy Hawaiian burgers with a seared pineapple in teriyaki glaze, cheddar cheese, sriracha aioli atop a bed of arugula. Comes with side of fries.

Traditionally, in Pinoy homes, sisig is made by boiling pork and then crisping the meat in a sizzling hot pan and saucing it with lime, vinegar, chiles, and some minced onions. Turns out that in Filipino homes all over America, grandmas are making it with pork belly - the fat ratio in the belly means no sacrifice in terms of rich flavor and mouthfeel. The combination of flavors will have you making this dish for years to come.

With teriyaki BBQ glaze. This delicious slow-roasted pork is rubbed with sea salt and smoked for hours to recall the glorious flavors of pig cooked in a traditional Hawaiian imu.

With housemade coleslaw and Tabasco sriracha. Flaky Hawaiian white fish wrapped in a tortilla and topped with a spicy Tabasco infused sriracha. A perfect version of an island taco.

Spam musubi is a spam and rice sushi treat that is popular in Hawaii. Traditionally, it has a piece of spam placed over a block of sticky sushi rice, wrapped together with nori. This version has an extra layer of crunchy Japanese breadcrumb coating!

X6 butterfly shrimp wrapped in lumpia roll with filling. There are so many different kinds of lumpia in the Philippines. The lumpia shanghai is a Filipino style spring roll that uses ground pork as the main ingredient in the filling. We've added whole shrimp shaped and shaped it like a fresh crab crawling out of the sea. Furthermore, this dish is a popular one to bring to a Filipino party or aka salu-salo.

Our take on the Seattle masubmi roll, cream cheese, spam, nori, Guamanian red rice, and fried onions wrapped and deep fried in panko breading.

Savory folded flatbread.

Small steam grilled sandwich on a bun.

Our take on fried saimin, a favorite dish among many locals in Hawaii. Pan-fried for a sear of crunchiness, with shrimp, chicken, spam, and Japanese fish cake.

Our signature sisig, served on a sizzling plate, paired with our Guamanian red rice and freshly cracked egg to mix into the hot pan. Traditionally, in Pinoy homes, sisig is made by boiling pork and then crisping the meat in a sizzling hot pan and saucing it with lime, vinegar, chiles, and some minced onions. Turns out that in Filipino homes all over America, grandmas are making it with pork belly - the fat ratio in the belly means no sacrifice in terms of rich flavor and mouthfeel. The combination of flavors will have you making this dish for years to come.

Served with chicken and prawns.

Ube waffles your favorite buttermilk waffles filled with the wonderful flavors of ube. Crunchy outside, soft inside, it's a great start to the day.

Pandan is the vanilla of Southeast Asia and is what gives these Vietnamese waffles their iconic green color and wonderful aroma. Vietnamese coconut pandan waffles as banh kep la dua are made with a combination of all-purpose flour, tapioca starch, baking powder, sugar, coconut milk, and, of course, pandan vanilla.