The Pig and The Lady

RESTAURANT WEEK HAWAII lUNCH MENU

FIRST COURSE
Corn & Avocado Toast
Pickled corn, herb avocado, red jalapeno, cilantro, feta, toasted baguette

Green Papaya & Mung Bean Fritters
Fried mung bean fritters marinated in turmeric & galangal, aromatic herbs, peanuts, fried shallots, shrimp + coconut water sauce

SECOND COURSE – Choice of:

Grilled Lamb Burger
Chorizo spices, raclette, cheese, caramelized onions, pickled cucumber, local lettuce, hot chili aioli

Ahi Tataki Cold Noodles
Inspired from the famous Hanoi fish dish, Cha Ca La Vong. marinated in turmeric & galangal, seared on the plancha, scallions & dill with rice vermicelli, peanuts, aromatic herbs, mam tom sauce

Bone Marrow Pho
Bone marrow, brisket, rare beef, fresh ginger, calamansi, scallions, sawtooth herb, fresh rice noodle

THIRD COURSE

In Love With The Coco Ice-Ice Baby
Coconut water granita ice, citrus & lemongrass jellies, frozen mango & compressed watermelon, salted lemon peel, shredded coconut, condensed milk espuma and crystallized ginger almond granola

$30


RESTAURANT WEEK HAWAII DINNER MENU

FIRST COURSE
Porcini Beignet
Cauliflower, parmesan, chives

Ahi Tataki on Spanish Toast
J.P.R.’S aged garlic shoyu, smashed tomato, avocado, chives, olive oil, fried baguette

Peas & Thank You
Sugar snap peas a la plancha, carrot puree, citrus gems, dukkah spice, mint

SECOND COURSE – Choice of:
Prawn & Chorizo Pasta
Pappardelle pasta, pork sausage, marinated with basque spices, saffron scented clam broth, preserved lemon, scallion

Balinese Fish Special
Inspired from the bold flavors of Bali. sauce is made with turmeric + Thai ginger + kukui nuts + lemongrass, accompanied with sugar snap pea + coconut urap, raspberry chili sambal, fried garlic, cilantro

Grilled Pork Chop
Charred persimmons, farro + poblano cooked with butternut squash, mustard greens

Soft Shell Crab Cha Ca
Inspired from the famous fish dish from Hanoi. marinated in turmeric-galangal, aromatic herbs of dill + shiso + rau ram + mint, house pickles, roasted peanuts, rice vermicelli, mam tom bac sauce

THIRD COURSE
Pho Broth

FOURTH COURSE
Smoked Banana Suman
Warm coconut sweet rice cake, smoked banana butter and roasted pistachio crumble

$59


From it’s humble beginnings as a pop-up restaurant, to a farmer's market stand and now a successful brick-and-mortar eatery, The Pig and the Lady cook up what is essentially the family meal in the truest sense -- Exposing Honolulu diners a cross-section of cuisine that has Vietnamese origins, but is eclectic and daring.

Led by twice-nominated James Beard semifinalist Chef Andrew Le and his team (including his mother, Mama Le and his older brother, Alex, who is the General Manager of the restaurant and Farmer's markets), they have developed a modern, fresh take on traditional Southeast Asian food, utilizing local productsserving their famous banh mis and phos, along with new favorites.

Le is the one of the few chefs cooking contemporary food built on Southeast Asian flavors that has garnered rave reviews—a foundation built on delicious memories first introduced by his mother. He has been interviewed and reviewed in Honolulu Magazine and is called a “rising star” by national online magazine Star Chefs.com. He is also a 2014 James Beard Foundation “Rising Star Chef of the Year” and 2015 “Best Chef: West” semifinalist.

The Pig and The Lady has won numerous awards, including Bon Appétit’s Best New Restaurants 2014 (nominee), Honolulu Magazine’s Hale Aina and The Star Advertiser’s Ilima awards. They have also been written up in the New York Times, Bloomberg News and been showcased on Unique Eats, Unique Sweets, Man Finds Food, and Zagat just to name a few.


LOCATION/CONTACT

HOURS

  • Lunch: Monday–Friday, 10:30am–2pm, Saturday, 10:30am–3pm
  • Dinner: Tuesday–Saturday, 5:30pm–10pm