Lahi Seattle

Reviews

• Wendy K.

  star star star star star 10 June 2026

  I attended this Filipino Pop Up with fellow Yelper and friend Marie B about a year and a half ago. It was a collaboration with Lahi and Easts by E from San Francisco hosted at Happy Grillmore, December 3, 2017. Realized I never wrote a review about one of my first experience dinners. It was called Pidot, meaning food eaten with hands. I grew up living next door to a Filipino family in the Rainier Beach neighborhood 50 plus years later they're still my dad's neighbor. We went to many dinners next door. I was used to seeing the husband eat with his hands, so the thought of attending the dinner was intriguing.
  
  The table wasn't set when we arrived, so we got to watch them set it while we snacked on the two appetizers a lumpia wrapped shrimp and a torta sunchoke on fish cracker with egg.  Some sipped on water as other who paid for the cocktail pairing had a persimmon cocktail. They laid down banana leaves, and coconut halves for the sinigang broth. No dishes or utensils for the diners made a very sustainable meal and I hope easy cleaning on their part. One thing I learned and appreciated the most attending this dinner was seeing how supportive the Filipino community is of each other. They all had only praise for each other and you could see the team work in the menu presented. It was great to see other local chefs dining at the table with us like Chera, owner of Hood Famous
  
  Laid upon the banana leaves that were placed among a long communal table  was the rest of our menu except the dessert. Garlic Rice and Heriloom black rice with roasted vegetables; Sinigang broth with tumeric in the coconut shell and beet pickled radish on the side; Ginataan Alimasag made with dungeness crab, jackfruit, lemongrass and coconut milk; saba adobo of squash, yam & Banana leaf wrapped pork belly; Braised oxtail with seasonal vegetable oyster sauce  The table was cleared and were able to clean our hands in bowls of citrus water. We were presented with two desserts a persimmon bibingka I'm not usually a fan of persimmon but I loved this take on the bibingka.  The other dessert was an ice cream sandwich made with langka/jackfruit Central District Ice Cream, white chocolate in pan de sal. We were stuffed before dessert, but had to eat the deliciousness.
  
  Big thanks to Instagrammer and Yelper Ken T that kept tagging me to go, and I finally got to meet him  in person. I would jump at another chance to attend a Lahi dinner. Hope they have more in the future, actually had a chance to eat a cassava dish they did for a fundraiser last year!

• Marie B.

  star star star star star 9 June 2026

  Attended a Filipino pop up collaboration with Lahi (Seattle) and Eats by E (San Francisco) hosted by Happy Grillmore on 12/3/17. It was entitled Pidot (llocano for pick up, Kamayan in Tagalog). Food eaten with your hands (no utensils) heightens flavor and forms instantaneous community.
  
  This lively event was definitely well attended as we were seated along an elongated table after introductions were made. Banana leaves and halved coconuts were arranged at each place. Tonight's menu demonstrated new inventive spins on family recipes and their childhood culinary memories growing up. The muted Seahawks-Eagles game was on the flat screen since there was also a DJ present contributing to the party atmosphere.
  
  Beverages were iced water or wine/cocktail accompaniment.
  
  There were two delicious starters to get the palate anticipating:
  Torta with sunchoke, fish cracker and egg
  Lumpia with butterflied shrimp and herbs
  
  In the halved coconut bowls, sinigang broth was ladled in with the tumeric and beet pickled radish placed on the banana leaf.
  
  Everything else was a team effort to plate directly on each diner's banana leaf. Loved watching both chefs and the kitchen crew present all the remaining courses.
  
  There were garlic rice balls to dip into the broth, as well as, mounds of heirloom black rice.
  
  The next three items elicited flavorful delight. I was so focused on the flavors, textures, preparation...there was a lot of mmmms!
  
  Ginataan alimasag with generous meaty portions of Dungeness crab, jackfruit, lemon grass, and coconut milk. I had to ask for the crab portions to be smashed further and was given back even more to my delight. The sauce was greedily sucked out from the shellls once the meat was extracted.
  
  There was also the saba adobo with squash, yam, and banana leaf wrapped tender pork belly.
  
  Bites were interspersed with the braised, succulent oxtails with seasonal veg and a hint of oyster sauce.
  
  I shouldn't have eaten so many lumpia and drank so much iced water earlier....I was getting pretty full. So glad I was wearing my Seahawks hoodie to camoflague my Buddha belly. Would I make it to the dessert course?
  
  The long table was cleared as diners were given bowls of citrus water to clean our hands prior to the dessert course.
  
  The desserts featured brilliant combos of both cool and warm:
  Central District Ice Cream sandwich with langka/jackfruit, white chocolate in pan de sal
  Persimmon bibingka
  
  Glad to have attended this culinary event with Wendy K from Yelp, and even got reacquainted with Chera (chef/owner of Hood Famous Bakeshop).
  
  It was also great to see what Irbille Donia had been up to since the two pop ups I've attended previously at Capitol Hill and Queen Anne years ago. Lahi has been doing their thing for 7 years now and part of the even larger collaboration, Ilaw. Their goals include sharing Filipino food and culture with others in the community.
  
  Mmmmm so delicious as I waddled with my full stomach back to my parked car.