Filipino Food on the Rise in Houston
Filipino food has been gaining popularity in Houston, thanks to chefs exploring their culture, diners expanding their horizons, and social media platforms, where the colorful cuisine shines. This growing popularity has prompted local Filipino chefs to pursue new ventures to highlight the foods they grew up eating. And Andrew Musico is no exception.
Chikahan: A New Fine-Dining Concept
Musico’s first restaurant, Chikahan, located in the former Dumpling Haus in Sawyer Yards, opened in early January. Named for a Tagalog word meaning "chitchat," it serves fine-dining Filipino food through a seven-course tasting menu, priced at $150 per person.
"I get the opportunity to showcase something that you might not order on a menu—just because you might not know what it is, so you might stray away from it," Musico says. "I’m trying to educate someone about all of what Filipino cuisine is about."
Sustainable and Locally Sourced
Musico’s menu incorporates locally sourced ingredients while staying true to his cultural roots. For example, the laing dish is made with bok choy, coconut koji, ginger, coconut milk, and chiles, but at Chikahan, he uses beet greens instead of taro leaves. Similarly, the sinigang is made with tomatillo as its souring agent, rather than tamarind, as well as arborio rice, scallop, beets, trout roe, mustard, and parmesan.
Sustainability and Seasonal Menus
Sustainability is another goal, with the menu’s "chicken four ways" using the entire bird, including Hainanese poached breast, chicken tinola made with broth from the carcass, inasal rillette made from the wings and legs, and rice fried with chicken fat rendered from the skin. Chikahan will offer three seasonal menus a year, with a two-week break in between each change to give his staff a break and for training. The restaurant is BYOB for now, but Musico is working on obtaining a liquor license.
A Chef’s Journey
Musico, a self-taught chef, was not always destined for the kitchen. In high school, his two biggest interests were violin and physics. However, he found his true calling in a culinary course offered by his school district. He began working at a country club, where he fell in love with the culinary industry, and later studied restaurant management at the University of Houston.
After a stint at Disney’s culinary internship program and a job at a country club, Musico worked his way up to become a fine-dining chef, with stops at beloved local restaurants like Tiny’s No. 5, Oxheart, and Squable. When the pandemic hit, he channeled his energy into developing new menus, leading to the creation of his first venture, the Fattest Cow, a catering and pop-up concept.
The Birth of Chikahan
Musico finally found the opportunity to bring his fine-dining concept to life when the owners of Dumpling Haus sought a sublessee. After researching the space and neighborhood, Musico decided to pull out his plans for a fine-dining concept and brought Chikahan to life.
The Man Behind the Restaurant
Musico’s passion for food and culture is evident in every aspect of Chikahan. The interior design is a testament to his creativity, with midcentury modern elements meshing with jungle-inspired decor. Artwork commissioned from a friend hangs above a cozy couch, and a bookshelf is filled with knickknacks donated from his family, including cars his dad painted to reflect the buses back home.
"I learn very quickly," Musico says. "I ripped out the wall, did the plumbing, and [used] a 3D rendering program. So, more or less, it turned out kind of how I wanted it to."
The Future of Chikahan
Musico’s focus is not only on keeping his customers happy but also creating a great environment for his staff. "I want to be the employer that I always wanted," he says. "I want people to be happy that they’re working here."
FAQs
Q: What is the concept behind Chikahan?
A: Chikahan is a fine-dining Filipino restaurant offering a seven-course tasting menu.
Q: What is the price range for the tasting menu?
A: The tasting menu is priced at $150 per person.
Q: What is the sustainability approach at Chikahan?
A: Chikahan incorporates locally sourced ingredients and uses the entire bird in its "chicken four ways" dish.
Q: What is the current liquor policy at Chikahan?
A: The restaurant is BYOB for now, but Musico is working on obtaining a liquor license.
