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Need to know




The Pig & The Lady has an extremely loyal following and they completely live up to all the hype. They started out as a pop up noodle bar and with a stall at farmers markets. You can now find them in their own brick and mortar restaurant in the heart of Chinatown (although they still show up at farmers markets throughout the week). 


Chef and owner Andrew Le takes Asian street food to the next level. Think pho made with brisket that’s been braised for 12 hours and stewed bone marrow or banh mi french dip served with prime rib pho broth. Oh, and they’re known for their weekly soft serve flavors (served at lunch only).


It’s always been a family affair. Le’s menu was inspired by recipes handed down from his mom. (In case you were wondering where the name came from, he’s “the pig” and Mama Le is “the lady.”)


The craft cocktails hold their own and match the creativity of the food, with twists on Vietnamese flavors using coconut, sriracha, coffee, tamarind, salted lemon, lime, and chili pepper.



Online Reservations



Call 808-585-8255

Online Ordering for Take-Out


Bite Squad or Doordash


83 N King St

Honolulu, HI 96817

Contact Info



  • Take Out / Delivery (Tues - Sat)  ▭  11am - 2:30pm (Lunch) and 4:30 - 8:30 (Dinner)

  • Lunch (Thurs - Sat)  ▭  11:30am - 2:30pm

  • Dinner (Tues - Sat)  ▭  5:30pm - 9:30pm

  • Sun + Mon  ▭  CLOSED


Online Shop



  • Lunch: ~$10 - $18

  • Dinner Entrees: ~$17 - $35

  • Cocktails: ~$12


  • Local Joe — 1 min walk

  • Tchin Tchin — 2 min walk

  • Lucky Belly — 2 min walk

  • Fête — 3 min walk

  • Jolene’s Market — 5 min walk

  • Liliha Bakery — 4 min drive (12 min walk)

  • Foster Botanical Garden — 5 min drive

Comfort food that combines Vietnamese recipes (passed down from the owner’s mom) with Hawaiian ingredients. An ever changing menu and equally impressive cocktails.

The Pig & The Lady


Dinner at The Pig & The Lady, a restaurant in Oahu, Hawaii

Good to know





Heads up that the menu changes all the time, so you may not find all of these on the menu.


  • Pho French Dip

  • Laotian Fried Chicken (This is crazy popular.)

  • Bone Marrow

  • Five Spice Pork Chop

  • Burmese Salad

  • Bun Tang

  • Soft Serve (The flavors change weekly.)

  • Caramelized Avocado Cake


  • Cobra Commander

  • Kunia Road

  • Egg Cream Coffee

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  • Parking in Chinatown is a pain. Consider taking an Uber or Lyft instead. 

  • Their soft serve is only served at lunch. The flavors change each week, but in the past, they’ve featured ones like churro, apple cider, toasted marshmallow, lilikoi, matcha green tea, black sesame, and mango. You can order a standalone flavor or have 2 swirled together in a dish or a house made waffle bowl. 

  • Definitely make a reservation for dinner well in advance, especially on the weekends.

  • They reserve about 15 spots for lunch walk ins. If you get there a little before they open, you'll have a good chance of nabbing one of them.

  • If you can’t get a table, you can always do takeout. 

  • If you like The Pig & The Lady, try out Piggy Smalls, “little brother” restaurant in Kaka’ako. The menu is different, but the food is just as good and so are the cocktails. The vibe is a little more laid back and playful.  



  • There are lots of gluten free options - most of the noodle soups, salads and a lot of other dishes.

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  • They have a Keiki (Kids) Menu with chicken or brisket pho.



  • The Les ended up in Hawaii in the 1970s when their flight from Saigon when Mama Le went into labor and the plane had to make an emergency landing in Honolulu. In the end, they decided to stay. 

  • Wondering about the name? Owner Andrew Le is “the pig” and his mom, who’s recipes were the catalyst for the menu, is “the lady.” 

  • They got started as a pop up and with a stand at farmers markets. Two years later, the Le family opened their first brick and mortar location in the heart of Chinatown.

  • Chef and owner Andrew Le was nominated for a James Beard Award in 2014. He was a semifinalist for James Beard Rising Chef award. 

  • They opened their brick and mortar restaurant in Chinatown November 2013. 

  • Bar Manager Kyle Reutner concocted the bar menu and even makes some of the ingredients himself. 

  • Andrew Le attended the Culinary Institute of America in New York.  

Last Updated 8 / 23 / 22

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