Chikahan

Our experience at Chikahan on Feb. 7 was simply astounding! Chef Andrew is currently presenting a 7-course dining experience which was likely the best food we’ve ever eaten. How each course was presented was as incredible as the food itself. Ashley, Oscar, Danny, Chef, and Iggy took turns quietly checking on our table, presenting courses, and enthusiastically explaining the components of each. The sheer magic (wizardry as Ashley says) coming out of Andrew’s kitchen will blow you away :) Highly, highly recommend Chikahan.

Always on the lookout for new tasting menus in Houston and saw a random IG story mentioning Chikahan so we had to go! From the start, Danny the GM was not only accommodating to food preferences but reached out to clearly mark them down. I don’t eat beef or pork and they created a wonderful semi-vegetarian tasting for me. He also sent a detailed byob suggestion list so we could bring beverages that would complement the menu. Ashley our server was very personable and knowledgeable on all of the components of each dish, even the ones they adapted to my preferences. Chef Andrew also stopped by the table to greet us. Overall it was a lovely experience with fantastic food. So happy we were able to stop by at the beginning of their journey. Lastly, we were celebrating our graduation and the whole staff signed a card congratulating us. Highly recommend!

Chikahan is led by Chef Andrew Musico, an alumnus of Oxheart and Squabble, brings a wealth of fine dining experience from various prestigious establishments in Houston. Having been fans of Paul Qui's, now-closed restaurants Conejo in Austin and Aqui in Houston, we were thrilled to hear about this new venture, especially one featuring a Filipino tasting menu. After our unsuccessful attempts to dine at Kasama in Chicago, we eagerly secured tickets for Chikahan as soon as they became available. The interior has blond-hued, Filipiniana-inspired bamboo accents complemented by modern lighting. The space is thoughtfully designed, with a cozy seating area at the front and a dining room perfectly sized to create an intimate, welcoming ambiance, not at all stuffy. The staff is friendly and explains each dish so that you have an idea about what you are going to experience. A nice place to settle down for a 2.5-3 hour meal. The pacing of the meal is on spot - in the sweet spot of not too short between dishes so that you can process the flavors and not too long that you forget that there is something new coming. Chikahan offers a tasting menu exclusively, comprising seven courses. The meal was a varied journey of the Filipino island with dishes from various regions - highlighting lesser-known dishes which are divided into snacks and dishes representing the core pillars of Filipino cuisine: fermented, sour, and sweet. The restaurant cleverly incorporates local ingredients to replicate traditional flavors when authentic Filipino ingredients aren't available--for example, substituting tomatillos for green tamarind. For those familiar with Filipino cuisine, each dish feels like a nod to tradition, capturing the essence of familiar flavors. Ingredients like tamarind, coconut vinegar, sour citrus, and shrimp paste shine throughout the menu. While every dish impressed, a few stood out as personal favorites: the risotto, fresh lumpia, eggplant paired with fermented rice, and the house-made Filipino sausage. Staying true to his roots, Chef Andrew and crew deliver authenticity and nostalgia in each bite. In talking to the Chef and tasting the food you will understand his mission - to elevate Filipino food while respecting and representing traditional flavors and cooking styles. I am eager to return to the restaurant for a repeat of one of the best dining experiences I've had in a long time. Service and staff meet you where you, giving you a good respective on the dishes and cuisine. Friendly and professional. We had a good time speaking with Danny, the General Manager and sommelier who shared with us the background on the restaurant, his connection and experience in the industry and connection with the Chef - very informative and insightful conversation. Chef Andrew was able to visit and speak with us further about his experience and goals for the restaurant. What it is, is not, and what it will be. I am wishing him great success in his mission and business. I hope all of Houston, visitors, and all the Pinoy communities come out to try what elevated Filipino cuisine should be and how this not-so-well-known cuisine is deserving of more attention and familiarity here in the States and among everyone.

Chikahan was a great tasting menu! As a Filipino, they did an amazing job reinterpreting classic Filipino dishes. The singing interpretation (usually a soup, but served as a risotto) was an epiphany, the snacks were super fun, and we can't wait to come back with our friends and family. We left full and satisfied. It is also BYOB for now, so it was great pairing the dishes with a nice white wine from home. Highly recommended.

We had a birthday celebration there a couple of weeks ago. It was our first time there and we didn’t know what to expect. It turned out to be a one of the greatest experience. The 7-course tasting menu was a real treat. All dishes looked beautiful, tasted delicious, and had perfect combination of flavors and texture. The service and ambience were also excellent. We will definitely go back.

Everything was so exceptional. We went as a group of four and had trouble picking our favorite courses. The service and ambiance were impeccable and the food was insane. We’ll definitely be going back!

So worth! 7 courses but some courses have 3-4 different plates/bites so it's really more like 14 different little plates. They said they change their menu periodically and next menu change will be in April!

This place is incredible! Chef Andrew elevates Filipino cuisine and designed a patient walk-through of each dish to make each one accessible. Every dish is a winner and the attentive service brings this cozy spot to life. Alcohol service is coming soon and I can't wait to see what they come up with.