Unearth The Voyage
If you are craving bold Vietnamese flavors with island flair, The Pig and The Lady delivers in a big way. Tucked in Honolulu, this hip spot blends herbs, spice, and playful technique into dishes that keep locals and visitors talking. From slurpable pho to craveworthy wings and inventive desserts, the menu turns familiar comforts into something fresh. Grab a table, bring friends, and get ready to share plates that spark conversation.
When a steaming bowl of pho lands at the table, the aroma of star anise and charred onion hits first. You swirl in herbs, then taste a broth carefully layered with spice and sweetness. It is comforting yet modern, especially if you add oxtail for richness.
Some bowls lean delicate, others punchier, and you may notice conversation around value and heat. If the broth feels light, a squeeze of lime and jalapeno brightens the edges. Add bites of basil and bean sprout for crunch and lift.
The noodles are springy, the cuts of beef tender when the temperature is right. I like to sip slowly, then chase with a crisp pickle. You get nostalgia and island character in one bowl, perfect for rainy days and sunny afternoons alike.
This mashup delivers the best of soup and sandwich in a single dunkable feast. Imagine a toasty baguette stuffed with tender beef, herbs, and a whisper of heat, then plunged into a savory pho jus. The dip brings cinnamon, clove, and roasted marrow notes that coat every bite.
It is a lunchtime legend for good reason. You get a balanced salt level and clean finish that keeps you dipping again. The texture contrast between crackly bread and juicy beef is just right.
Ask about availability since it often stars at lunch and weekend markets. Share one if you are ordering multiple plates. Add pickled chiles for brightness, then chase each dip with a sip of iced tea for refreshingly sweet relief.
The lamb la lot hits the table looking like a jewel box of greens and spice. You cut through the la lot leaves and release a wave of cumin, mint, and warm aromatics. Scooped with creamy hummus, the lamb tastes both smoky and bright.
Crunchy nuts and lotus seed add texture while a squeeze of lime lifts the richness. Drag a puff pastry shard through the hummus to catch every last herb-laced crumb. It is playful, filling, and perfect for starting a shared meal.
If you love big flavors, this is your move. Pair it with something crisp and cold to keep the palate awake. Each bite toggles between earthy, zesty, and nutty, making it a dish you will be thinking about the next day.
These wings are fried to a golden crunch, then glossed with a sweet savory sauce that hints at fish sauce and citrus. Crushed peanuts sprinkle texture and a gentle nuttiness, while fresh herbs keep things lively. They are easy crowd pleasers for families and friends alike.
Some nights the seasoning leans subtle, so toss them in the glaze on the plate to pick up extra flavor. I like a squeeze of lime and a side of pickles to cut through the richness. Order a small to start, then double down if the table demands it.
They pair well with a cold beer or lightly sweet iced tea. You will see them fly out of the kitchen because they are that snackable. A simple, satisfying gateway to the rest of the menu.
When you want something lighter than pho, hu tieu answers with a clear, savory broth. The bowl arrives with springy noodles, delicate pork and shrimp, and a shower of herbs and crispy shallots. It is balanced, clean, and quietly comforting.
Add a dash of chili vinegar if you want sharper edges. A spoonful of fried garlic can also deepen the base without tipping into heaviness. The textures play well together, each mouthful layered but not fussy.
This is a solid order when heat and humidity call for something refreshing. The portion satisfies without weighing you down, ideal before a walk around Kaimuki. Finish with a crisp salad or pickled vegetables and you are set.
Grilled oysters arrive sizzling, perfumed with herb butter and scallion smoke. The first slurp brings briny sweetness followed by a salty, garlicky punch. A scatter of crispy shallots adds a toasty crunch that keeps each bite exciting.
Some palates may find the seasoning bold, so a squeeze of lemon can restore balance. I like to alternate between an oyster and a bite of fresh greens. That contrast keeps the richness in check and highlights the shellfish.
Great as a shareable starter or a decadent side to noodles. The platter looks dramatic under the dining room lights and disappears quickly. If you enjoy big flavors riding on pristine seafood, this plate is a confident yes.
The drinks program swings from classic to quirky. Vietnamese iced coffee lands sweet and strong, the condensed milk weaving through syrupy espresso. Next to it, a Miso Bloody Mary offers savory depth with a chili salt rim and a gentle kick.
Both pair nicely with rich dishes and salty bites. Coffee amplifies chocolatey notes in desserts, while the Bloody Mary braves bold appetizers. If you want something lighter, look for iced teas or house sodas with tropical accents.
The mix of comfort and adventure fits the kitchen’s energy. Sip between courses to reset your palate. Whether you lean sweet or savory, there is a glass that keeps the herbs and spice shining without overwhelming your meal.
This banh mi stacks crisp baguette with creamy pate, bright pickles, and tender pork. Each bite delivers a snap of jalapeno heat and the freshness of cilantro. The bread crackles, the fillings stay juicy, and the sauces tie it together.
Sometimes a small pho dip rides shotgun, adding brothy depth to each mouthful. The contrast between crunchy exterior and soft interior is the hook. Add extra pickled chiles if you love a sharper edge.
It is a great option for lunch or lighter dinners, especially with a side salad. When you want portable comfort with character, this sandwich hits. You will leave with crumbs on your shirt and a plan to order it again.
Vegetarian dishes here are not afterthoughts. Think mushrooms over creamy grits, kissed with butter and herbs, that feel both soulful and light. Add a bright salad and pickled vegetables for crunch and acidity.
The kitchen plays with lemongrass, ginger, and citrus to bring depth without meat. Textures matter as much as flavor, so you get crisp edges and silky centers. It is the kind of plate that wins over mixed groups at the table.
Ask your server for seasonal builds or modifications. You can lean into heat or keep things mellow. Either way, the vegetables shine, and you get that signature herb forward personality in every bite.
This pork chop arrives juicy with a caramelized sear and tropical perfume. The mango slaw adds sparkle, bringing sweetness, acid, and herbs to cut through richness. Each forkful feels balanced, not heavy, and welcomes a squeeze of lime.
It is a good pick when sharing small plates and you want a hearty anchor. The chop pairs well with rice or a crisp salad for contrast. Ask for extra slaw if you love brightness.
The dish echoes the restaurant’s style: familiar comfort plus island zest. You will catch lemongrass and pepper dancing in the background. It is an easy recommendation if you are new to the menu and want something friendly yet distinctive.
Small bites set the pace for a fun meal. A tuna crostini might bring silky fish against crunchy toast with a hint of chili heat. A pickle skewer surprises with tart, sweet, and herbal notes that wake up your palate.
Potato three ways leans comfort, each piece crisped or whipped to show off texture. Mix and match to discover your favorite combo. It is the kind of grazing that keeps conversation going and appetites sharp.
Order two or three for the table to explore. If you are not sure, ask which bite is popping that night. These starters make it easy to dial in the spice level before the mains land.
Save room for dessert because the soft serve is a sleeper hit. Creamy swirls meet bouncy Vietnamese honeycomb cake, a texture contrast that never gets old. A drizzle of palm sugar syrup adds a caramel whisper without tipping too sweet.
It is playful, nostalgic, and perfect after spice heavy courses. The cold cream softens lingering heat from chilies and herbs. If you like crunch, ask for a sprinkle of toasted coconut.
This treat photographs well and disappears even faster. Share, or do not, depending on your willpower. Either way, it closes the meal with a cool, happy note that feels very Honolulu.
The room hums with energy from communal tables and an open kitchen rhythm. You feel the heat of the wok, hear clinks, and spot plates sailing by. Service is friendly and knowledgeable, happy to steer you through sauces and spice.
On busy nights, pacing can stretch, so arrive hungry and patient. The payoff is a table spread that invites sharing and tasting. Reservations help, especially on weekends and lunch rushes.
The vibe blends neighborhood warmth with destination buzz. It is casual enough for families but special enough for a date. Bring a curious appetite, and the staff will help you build a memorable meal.
Find The Pig and The Lady at 3650 Waialae Ave in Honolulu. Hours shift by day, with lunch focus Thursday to Sunday and Wednesday, Tuesday for dinner, and Monday closed. Doors typically open at 11 AM for midday service.
Expect a $$$ price range, so plan for shared plates to maximize variety. Parking is straightforward with validation for the nearby structure. Check the website or call +1 808-585-8255 for updates on specials and availability.
Make reservations when possible because this spot stays popular. If you are coming from Waikiki, budget 10 to 15 minutes by car. The energy, flavors, and hospitality make the trip more than worth it.
For four to six friends, build a spread that balances heat, crunch, and comfort. Start with wings, lamb la lot, and a crisp salad. Add a banh mi to slice and share, then a hu tieu or pho pot to anchor the table.
Layer in a veggie dish like mushrooms over grits for texture contrast. Drinks can span Vietnamese coffee and a savory cocktail for range. Save room for soft serve with honeycomb cake to close on a cheerful note.
This approach keeps costs in check and lets everyone taste widely. Pace the meal so plates arrive steadily rather than all at once. You leave satisfied, not stuffed, with a shortlist of favorites for next time.
Prices sit at a premium, so plan your meal like a tasting. Focus on signature items that showcase technique and herbs, then add comfort classics. When ordering pho, decide if you want add ons like oxtail or keep it minimal.
If heat or salt seems bold, ask for lime, herbs, or extra broth to recalibrate. Service usually guides well, though peak hours can slow pacing. Communicate timing needs if your group is on a schedule.
In return, you get creativity and a lively room that feels special. Think of it as a flavorful night out rather than a quick noodle stop. With a smart plan, the balance lands just right.
