OKO is a vibrant East Austin hotspot where Chef Harold Villarosa serves up innovative Filipino dishes, making classic flavors feel fresh and fun amidst a lively atmosphere.
"The next time you feel an unprompted craving for pork belly with skin crispier than a double-fried Dorito, or for other shared-plate versions of Filipino street foods, head to OKO. We can pretty much guarantee that the juicy little bites of lechon at this bright and lively East Side spot will be the highlight of your week. At least until you get to the crispy sinigang wings, bone marrow kare-kare, and roasted half-chicken served with a variety of vinegars, dips, and sauces worth collecting on the table “just in case.” This is a meal you won’t want to end. Fortunately, you can order every dessert on the menu to prolong the experience." - nicolai mccrary, matthew jacobs, matthew jacobs, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, ni
"An Austin restaurant with menu sections 'Salo-Salo (Eat Together)' and 'Para Sa Mesa (For the Table),' which sound like similar dining experiences." - Jaya Saxena
"You should try all of the desserts at OKO, but if you only have room for one after filling up on small plates of sinigang wings, pork neck skewers, and oxtail kare-kare, get the halo-halo. OKO’s version is similar to the classic Filipino dessert, with powdery shredded ice, plenty of fruit, ube ice cream, and Fruity Pebbles. Mix it all together for a textured sweet that doesn’t feel too filling after a heavy meal." - nicolai mccrary
"The former Ah Sing Den bar in East Austin turned into this new Filipino restaurant in September. The menu features Southeast Asian dishes like kinilaw, chicken skin chicharrones, sticky ribs, lechon, and oxtail kare, and its drinks focus on rum, gin, and agave spirits, which are popular in the Philippines. Featured cocktails include the Saturday Morning Cartoons (spiced pear brandy, Tito’s Vodka, ube, and coconut), the Que Chulo (blanco tequila, lemongrass, and vadouvan spices), and the OKO scorpion bowl (rum, cognac, passionfruit, lemon, oranges, and a marcona almond orgeat). The restaurant offers a lively dining room, colorful bar, and dimly lit patio." - Darcie Duttweiler
"A new Southeast Asian restaurant centered on Filipino cuisine opened in East Austin led by New York City-raised chef Harold Villarosa in late September. There are the classics, including a kinilaw bar full of Filipino acid-cured fish salads, skewered meats, lechon, and more. And yes, this is the former Ah Sing Den bar space. There are indoor and outdoor dine-in services." - Brittany Britto Garley, Nadia Chaudhury
