Feels like Family
Where Filipino Roots Meet Texas Heat
Words Codi Chen | Photos Baptiste Despois
Stepping into OKO Austin off East 6th Street, the intimate ambiance, welcoming bar, and generous staff instantly make guests feel excited about the culinary journey that’s about to happen. This is a place where Filipino and Southeast Asian cuisines collide with a distinct Texas flair.
Inspired by the Hawaiian word “oko’a,” meaning “different,” the restaurant’s name reflects a journey that is as unique as the food it serves. For Principal Chef Paul Qui and Chef de Cuisine Harold Villarosa, the fusion of Filipino and Southeast Asian flavors with local ingredients is all about creating memorable dishes that are authentic and approachable. “We want to introduce Filipino dishes, without overwhelming people,” explains Harold. “We keep the food flavorful and recognizable. I’m able to take my family recipes and use them as inspiration to create new dishes that [locals] love.”
“We love it when big groups and families come in and order dishes to share. It’s all about creating an experience where people connect over great food.”
Chef Harold hopes to educate diners about Filipino culinary heritage and bring more recognition to the cuisine. “Filipino food is often overlooked, but we’re part of the Asian food conversation, and we’re excited to introduce Austinites to these flavors,” he notes.
The menu at OKO is centered around shareable plates, reflecting the Filipino tradition of family-style dining. “We love when big groups and families come in and order dishes to share. It’s all about creating an experience where people connect over great food,” Harold grins.
According to Harold, one dish that people love to pass around is the Kinilaw: hamachi served with a habanero coconut vinaigrette and smoked salmon roe. “Texans love their heat, so we added the habanero to give it that kick,” he adds.
Texans also love chicken wings, making the Sinigang Na Pak-Pak one of the most popular dishes on the menu. With chicken sourced from The Moody Goat farm in Temple, Texas, the wings are marinated in aromatics for three days to achieve the perfect savory depth.
“Then, you can end your meal with our Halo-Halo, which means ‘mix-mix,’” Harold suggests. The Halo-Halo is a refreshing dessert made with crushed ice, fruit, Pandan jelly, and Besame Ube ice cream.
Beyond the bold flavors, OKO is about storytelling; each dish on the table and each piece of art on the wall are a bridge between cultures, honoring Southeast Asian roots while embracing Austin’s culinary spirit. With a menu that evolves with the seasons and a team passionate about sharing their heritage, OKO is a celebration of flavors, history, and community.
Oxtail Kare-Kare
If you love oxtail, you’ll want to order OKO’s Oxtail Kare-Kare. This oxtail is braised for nine hours and includes their Kare-Kare sauce (peanut butter, annatto seed, and beef broth), bok choy, eggplant, garlic rice, bone marrow, and Bagoong sauce.
Saturday Morning Cartoons
The Saturday Morning Cartoons cocktail delivers a nostalgic twist, evoking the flavors of a childhood cereal bowl with a boozy kick. Crafted with St. George Spiced Pear Brandy, Tito’s vodka, and a rich blend of ube and coconut, it’s playful, yet sophisticated.
Contact:
1100 E 6th St.
okoaustin.com
@oko.atx
