LahKee is the spot that essentially spreads by word of mouth. You hear about it from a friend, then another, and each recommendation stays with you until you finally head out to explore this secret treasure yourself. As you may have predicted, I found it the same way. 

Tucked into Al Safa Park Complex, the space is compact and walk-in only, carrying an old-school charm with every detail serving a clear purpose throughout. Cassette players, dial phones, and Polaroids adorn one corner, while counter seating pulls diners into the kitchen, and the playlist seems like songs plucked from your list of favourites. 

It feels like you’re right in the comfort of home, and that’s exactly the atmosphere the founders aimed to create. Behind it is a close-knit circle of friends and family led by husband-and-wife duo Mark and Mary Calbay alongside co-founder Andrea Zampolini. Together, they have built LahKee, bringing their distinct experiences into one shared vision.

Culinary highlights

The menu mainly draws on Filipino, Japanese, and Chinese influences with dishes that land somewhere between comfort and curiosity, familiar enough to recognise, but layered with just enough creativity to keep you coming back for more.

Once settled into our seats, the experience opened with the Chicken & Prawn Wonton. The filling combined corn-fed chicken with prawn, wrapped in a delicate parcel. On top sat house-blend chilli oil crisps, adding texture and a gentle heat. It was served in a ponzu sauce, bringing a tangy citrus edge with garlic and a soft spice lift. Our meal was paired with an imported Chinese fizzy drink, which offers a more restrained sweetness and a cleaner finish than your typical soft drink.

Next came the Truffle Gyu. Wagyu beef aburi sat over a base of rice and was finished with truffle sauce, truffle carpaccio, and a light sprinkle of salt. The truffle was layered rather than dominant, adding depth and earthiness without overpowering the wagyu. A final touch of Tultul, an artisanal heritage salt from Guimaras in the Philippines, made using coconut milk, added a unique touch.

The LahKee Five followed, and a highly-awaited dish for my dining partner and me. Soft homemade bao buns were filled with shredded black Angus brisket, cucumber, and pickled onion. The brisket was tender and juicy, with enough richness to carry through each bite, while the pickled onion lifted the flavour and kept it from feeling heavy.

The dish was inspired by Mark’s mother-in-law and her love for bao, which gave it a personal touch that came through in its comfort-forward style with an elevated touch. A house-made chilli oil was served on the table and added a deeper spice note when spooned over the filling.

Then came the Phuc-up Chicken, a grilled chicken dish glazed with teriyaki sauce and served with a chimichurri featuring roasted coriander seeds, tamarind, and a generous squeeze of lime juice. It was presented with a muddler, encouraging the chicken to be smashed to absorb more of the delicious sauce.

To finish, the LahKee Eight delivered a strong final course. It featured caramelised beurre toast topped with vanilla ice cream, pistachio, and crispy sweet potatoes. A drizzle of teriyaki sauce tied it all together, adding a savoury-sweet contrast that deepened the dessert’s profile.

It’s the kind of experience that has us already planning our next visit. We can’t wait to be back!

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