Capt'n Kook

ko͞ok (noun, informal/slang)
A term in surfing referring to a person whose self perception of surfing ability overshadows actual skill level


The name Capt’n Kook, suggestive of wordplay between an eccentric surfer-pirate and the words capture and cook, puts our food philosophy front and center by highlighting our commitment to freshness, seasonality, and quality while including social, environme

ntal, and grassroots thrusts as “flagship” advocacies. Initially, our menu was inspired by the practical yet elegant simplicity of street food around the globe and Filipinos’ penchant for meat over fish despite being in a country surrounded by endless coastline and bountiful seas. We specialize in 5 staples: beer-battered fish, potato fries called stubbies, sweet potato fries called skinnies, sweet potato marsh bars and fish head chowder. Furthermore, not only is the Capt’n Kook menu meant to address the idea that fried fish is mere “poor man’s food”, it is also designed to be zero waste. Fish belly, head, and cuttings after filleting go to our chowder; potato skins stay on; while other scraps will be used in developing our in-house kitchen compost. Being of digital nomadic and water gypsy surfing origins, the two-man team that founded Capt’n Kook also aims to raise awareness on conscious food choices and its impact on the ocean. Protecting this vital food source is of great importance and urgency because it connects one and all to each other. At Capt’n Kook, we may not take ourselves seriously but we take the food that we serve—your food— very seriously.