Hikay

Hikay (he - kai) is a cebuano word, meaning to prepare, to set up or to make ready for a specific future purpose. It also means a feast, a celebration or a large meal often shared with friends and family.

Hikay (he-kai) is a Cebuano word, meaning to prepare, to set up or to make ready for a specific future purpose. It also means a feast, a celebration or a large meal often shared with friends and family.

Hikay is a private dining experience that draws from the rich culinary heritage of Chef Manny Uy.

Hikay carefully curates menu to highlight the diverse flavours and textures that California provides, resulting in dishes that are both visually stunning and incredibly delicious. From coursed - out tasting menus tailored to your needs to family style parties and more flexible formats.

We are proud to outsource ingredients only from nearby farms, artisanal producers and local vendors. We passionately craft dishes that showcase the seasonal treasures of our region. Whether it's heirloom tomatoes bursting with summer sweetness or the crisp, leafy greens of the season, each plate is a symphony of locally-sourced, organic delights.

Hikay strips away the hassle and stress of preparing and cooking for your own party. It is an intimate experience with Michelin quality food catered to you, from your own kitchen.

We are led by Chef Manny Uy, born in the Philippines rooted in California. Chef Manny is a second generation Filipino American born to a working class family.

Graduated at International Culinary Arts Academy , Chef Manny boasts more than a decade of culinary experience working closely as an executive sous chef alongside San Francisco’s highly acclaimed Chefs Traci des Jardins and Mourad Lahlou. He played an integral role in Aziza and Mourad’s reopening from Covid -19 in May 2021. Prior to Jardiniere and Mourad, Chef Manny has worked at various local SF restaurants such as Locanda, Rich table and even did a baker stint at Devil's Teeth.