Mud Hen Water shared by @eater says: ""Mud Hen Water offers Hawaiʻi-born chef Ed Kenney’s modern interpretation of Hawai‘i food. Known for his work at Town Restaurant and Mahina & Sun’s, Kenney manages to appeal to dining trends while fully respecting Hawaiian ingredients. Standouts include the porchetta rolled with lūʻau and loaded baked bananas with curry butter. Brunch includes a biscuit with mapo gravy and pork sisig, the sizzling Filipino dish, but made with pig’s head. Find cheerful outdoor seating beneath string lights in the courtyard."" on Postcard