Where to Find Fantastic Filipino Food Around the Seattle Area – Eater Seattle

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With nationally recognized restaurants like Musang and Archipelago as well as exciting new openings, Filipino food might be the hottest cuisine in Seattle
Out of this year’s James Beard Award nominees from Seattle, two chefs — Melissa Miranda of Musang and Aaron Verzosa of Archipelago — were Filipino American. Even before the nominations, these chefs were getting national praise for their food and their work in promoting Filipino Americans’ contributions to the Pacific Northwest, a region where Filipinos have been instrumental to industries like agriculture since the early 1900s. But there has been some Filipino food in the area for years, including Pike Place Market’s Oriental Mart, which won a James Beard Classics award in 2020. And in the past several months, the scene has gotten even stronger with the Chicken Supply, a restaurant serving shatteringly crisp Filipino chicken in Greenwood, and Bunsoy, a nostalgic restaurant serving whole Dungeness crab with balaw sauce in Ballard.
Filipino and Filipino American chefs and owners in the Pacific Northwest also have a strong sense of community, showing support for one another in exploring the cuisine’s roots in their own creative ways. From intricate 10-course tasting menus to casual counter-service spots, here are some of the best Filipino restaurants around the area.
Know of a spot that should be on our radar? Send us a tip by emailing [email protected] As usual, this list is not ranked; it’s organized geographically.
Note: Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.
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After almost 20 years of working in Seattle-area restaurants, Chef Rhabbie Coquia is finally cooking the dishes he grew up eating in Manila at his new Ballard restaurant. Inside Bunsoy, diners sip cocktails with Southeast Asian flavors like calamansi, pandan, ube, tamarind, and various tropical fruits at a long bar surrounded by palms in pots or snack on appetizers like pork lumpia, musubi made with house-made spam, and isaw (Filipino grilled meat on sticks). Entrees include brisket bulalo (stew), lechon porchetta with pork liver sauce, and a duck confit adobo, a dish which shows off Coquia’s French culinary training. Half or whole Dungeness crabs — sourced locally along with most of the other ingredients used in the restaurant — are served with a balaw sauce (fermented shrimp and coconut butter) and strewn with fresh herbs.
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The laid-back Edmonds restaurant has an all-day menu of classic Filipino dishes with Hawaiian influences, such as bowls filled with chicken adobo, kalua pig, and pork belly sisig. There are also a selection of tropical cocktails to go, from whiskey and calamansi slushies to ube coconut milk tea with rum.
A post shared by BARKADA (@barkadaedmonds) on
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The Chicken Supply is the Filipino fried chicken restaurant of chef Paolo Campbell’s dreams, the business he always wanted to own during his many years working in Seattle’s fine-dining restaurants. The gluten-free-soy-marinated chicken here — wings, drumsticks, thighs, or 10-inch long cylinders of breast meat on sticks — crackles under the teeth with the puffy-crisp texture of Rice Krispies. And the tangy Filipino sides, like the soy-marinated vegetables and a cold pancit dish with seared cabbage and pickled celery, are made with twists, reflecting Campbell’s background: born in the Philippines but nurtured by the fine-dining kitchens of the Pacific Northwest.
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After years going without a menu, the three generation family-owned Pike Place lunch counter is getting a little more structure during the pandemic. Not changing is the famed salmon collar sinigang from chef Leila Rosas, which helped earn this spot a James Beard Classics Award.
A post shared by The Official Oriental Mart (@omart1973) on
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At this International District shop, chef and co-owner Chera Amlag draws lines of customers for her delectable Filipino treats, like such as use cheesecakes and buko pies. There are also pandan lattes and durian white chocolate mochas, best paired with the cafe’s famed bright purple ube cheesecake. More recently, the cafe has started offering more substantial savory dishes as well, like arroz caldo and a beef mechado pot pie. And at night, the cafe transforms into a bar serving cocktails with Southeast Asian ingredients like calamansi sours and ube daiquiris.
A post shared by Hood Famous Bakeshop (@hoodfamousbakeshop) on
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The owners of nearby cocktail destination Knee High Stocking Co. run this Filipino takeout window, which serves up staples such as adobo, lumpia, and sisig, alongside Filipino twists on American classics, like an ube French toast with calamansi glaze. Plus, it offers single-serve to-go cocktails.
A post shared by Jeepney Cap Hill (@jeepneycaphill) on
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Since opening in early 2020, Beacon Hill’s innovative Filipinx restaurant from star chef Melissa Miranda has developed a dynamic menu with items like succulent short rib kare kare, smoked oysters, and mussels cooked with moringa; in 2022, Miranda was nominated for a James Beard Award for her cooking. Her homey space makes diners feel like they’re eating in a beloved family member’s living room. Miranda also launched a community kitchen, which serves free meals every Monday and Tuesday, and a program to teach children Filipinx recipes. 
A post shared by Musang (@musangseattle) on
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This is the main Beacon Hill market for people (including many local chefs) who want to stock up on Filipino ingredients, such as fermented fish sauce, which has a wide range of uses. But there are many excellent grab-and-go dishes perfect for takeout, including ube pastries, fried anchovies, and dinuguan, a pork blood stew.
A post shared by @seattles_taste on
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In 2021, Hillman City’s nationally acclaimed Filipino American fine-dining restaurant restarted its intimate tasting menu dinners, known for their ingenuity, storytelling, and passion. Husband-and-wife team Aaron Verzosa and Amber Manuguid create inventive dishes that weave the narrative of their personal journeys growing up in the area and that of Filipino immigrants to the Pacific Northwest, combining a meal and a compelling history lesson in each 9-to-12-course sitting. The 12-seat restaurant is normally booked out months ahead, but there’s a waiting list on the website.
A post shared by (@archipelago_restaurant) on
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The Tukwila area got a treat in 2019 with the arrival of the iconic global chain, which dates back to the 1940s and has hundreds of locations worldwide. Max’s is most known for its fried chicken, but also serves dishes like pork hock crispy pata and a soothing pinakbet (vegetable stew).
A post shared by Max’s Restaurant (@maxschicken) on
In late 2019, this new restaurant opened near the Everett mall and received kudos for its selection of Filipino dishes, particularly appetizers like lumpia and siopao (Filipino steamed buns). Chef and owner Gracie Correa was born in the Philippines and features ingredients from her parents’ hometowns of Bicol and Guagua, including multiple variations of garlic fried rice.
A post shared by Gracie’s Cuisine (@graciescuisine) on
After almost 20 years of working in Seattle-area restaurants, Chef Rhabbie Coquia is finally cooking the dishes he grew up eating in Manila at his new Ballard restaurant. Inside Bunsoy, diners sip cocktails with Southeast Asian flavors like calamansi, pandan, ube, tamarind, and various tropical fruits at a long bar surrounded by palms in pots or snack on appetizers like pork lumpia, musubi made with house-made spam, and isaw (Filipino grilled meat on sticks). Entrees include brisket bulalo (stew), lechon porchetta with pork liver sauce, and a duck confit adobo, a dish which shows off Coquia’s French culinary training. Half or whole Dungeness crabs — sourced locally along with most of the other ingredients used in the restaurant — are served with a balaw sauce (fermented shrimp and coconut butter) and strewn with fresh herbs.
The laid-back Edmonds restaurant has an all-day menu of classic Filipino dishes with Hawaiian influences, such as bowls filled with chicken adobo, kalua pig, and pork belly sisig. There are also a selection of tropical cocktails to go, from whiskey and calamansi slushies to ube coconut milk tea with rum.
A post shared by BARKADA (@barkadaedmonds) on
The Chicken Supply is the Filipino fried chicken restaurant of chef Paolo Campbell’s dreams, the business he always wanted to own during his many years working in Seattle’s fine-dining restaurants. The gluten-free-soy-marinated chicken here — wings, drumsticks, thighs, or 10-inch long cylinders of breast meat on sticks — crackles under the teeth with the puffy-crisp texture of Rice Krispies. And the tangy Filipino sides, like the soy-marinated vegetables and a cold pancit dish with seared cabbage and pickled celery, are made with twists, reflecting Campbell’s background: born in the Philippines but nurtured by the fine-dining kitchens of the Pacific Northwest.
After years going without a menu, the three generation family-owned Pike Place lunch counter is getting a little more structure during the pandemic. Not changing is the famed salmon collar sinigang from chef Leila Rosas, which helped earn this spot a James Beard Classics Award.
A post shared by The Official Oriental Mart (@omart1973) on
At this International District shop, chef and co-owner Chera Amlag draws lines of customers for her delectable Filipino treats, like such as use cheesecakes and buko pies. There are also pandan lattes and durian white chocolate mochas, best paired with the cafe’s famed bright purple ube cheesecake. More recently, the cafe has started offering more substantial savory dishes as well, like arroz caldo and a beef mechado pot pie. And at night, the cafe transforms into a bar serving cocktails with Southeast Asian ingredients like calamansi sours and ube daiquiris.
A post shared by Hood Famous Bakeshop (@hoodfamousbakeshop) on
The owners of nearby cocktail destination Knee High Stocking Co. run this Filipino takeout window, which serves up staples such as adobo, lumpia, and sisig, alongside Filipino twists on American classics, like an ube French toast with calamansi glaze. Plus, it offers single-serve to-go cocktails.
A post shared by Jeepney Cap Hill (@jeepneycaphill) on
Since opening in early 2020, Beacon Hill’s innovative Filipinx restaurant from star chef Melissa Miranda has developed a dynamic menu with items like succulent short rib kare kare, smoked oysters, and mussels cooked with moringa; in 2022, Miranda was nominated for a James Beard Award for her cooking. Her homey space makes diners feel like they’re eating in a beloved family member’s living room. Miranda also launched a community kitchen, which serves free meals every Monday and Tuesday, and a program to teach children Filipinx recipes. 
A post shared by Musang (@musangseattle) on
This is the main Beacon Hill market for people (including many local chefs) who want to stock up on Filipino ingredients, such as fermented fish sauce, which has a wide range of uses. But there are many excellent grab-and-go dishes perfect for takeout, including ube pastries, fried anchovies, and dinuguan, a pork blood stew.
A post shared by @seattles_taste on
In 2021, Hillman City’s nationally acclaimed Filipino American fine-dining restaurant restarted its intimate tasting menu dinners, known for their ingenuity, storytelling, and passion. Husband-and-wife team Aaron Verzosa and Amber Manuguid create inventive dishes that weave the narrative of their personal journeys growing up in the area and that of Filipino immigrants to the Pacific Northwest, combining a meal and a compelling history lesson in each 9-to-12-course sitting. The 12-seat restaurant is normally booked out months ahead, but there’s a waiting list on the website.
A post shared by (@archipelago_restaurant) on
The Tukwila area got a treat in 2019 with the arrival of the iconic global chain, which dates back to the 1940s and has hundreds of locations worldwide. Max’s is most known for its fried chicken, but also serves dishes like pork hock crispy pata and a soothing pinakbet (vegetable stew).
A post shared by Max’s Restaurant (@maxschicken) on
In late 2019, this new restaurant opened near the Everett mall and received kudos for its selection of Filipino dishes, particularly appetizers like lumpia and siopao (Filipino steamed buns). Chef and owner Gracie Correa was born in the Philippines and features ingredients from her parents’ hometowns of Bicol and Guagua, including multiple variations of garlic fried rice.
A post shared by Gracie’s Cuisine (@graciescuisine) on

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