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The name means "mix mix" in Indonesian, which is either a promise or a warning depending on your appetite. This eclectic Southeast Asian restaurant from Thomas and Mariah Pisha-Duffly blends Indonesian and Malaysian flavors with bistro instincts, dry-aged tartare showing up alongside rendang and satay. The rice table feast gives the fullest picture of what the kitchen is doing. A James Beard nominee and a New York Times pick.
The awards strongest first
- AAA Three Diamonds
- James Beard Awards 2023 · Nominee · Best Chef: Northwest and Pacific · Thomas Pisha-Duffly
- James Beard Awards 2026 · Nominee · Best Chef: Northwest and Pacific · Thomas Pisha-Duffly
- The New York Times The 25 Best Restaurants in Portland, Ore., Right Now
- Portland Monthly The 50 Best Restaurants in Portland Right Now
- James Beard Awards 2025 · Semifinalist · Best Chef: Northwest and Pacific · Thomas Pisha-Duffly
- Eater The 38 Best Restaurants and Food Carts in Portland
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Grilled chicken satay
“You can also order à la carte with dishes like grilled chicken satay, Chinese sausage with shrimp siu mai, and English pea with asparagus green curry.”
AAA -
Dry-aged steak tartare
“Take the dry-aged steak tartare, fortified with hot mustard aioli and Indonesian bitter bean.”
The New York Times -
Roti
“The flaky, hand-rolled roti is god-tier, dunked into a vat of blistered tomato curry.”
Portland Monthly
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