For anyone who has ever followed the evolution of Boracay’s dining scene, the couple behind spots like The Sunny Side Cafe, Percy Seafood, and Coco Mama needs no introduction—in the same manner that we have come to expect the kind of food, range, and refinement they bring to their establishments. In any of their brands, satisfaction is guaranteed. And over the years, they haven’t wavered at all.
Enter Hello Po, another feather in the cap not just for the restaurant group, but also for the island destination.
The First Full Filipino Concept By The Sunny Side Group
The concept for their new restaurant didn’t happen overnight. While previous ventures always injected local flavors, the team realized that nothing compares to having a solitary brand dedicated to Filipino food.
The idea came before the location. It was a concept the team had been dreaming up for quite some time. When the right space finally became vacant and available, they dove straight in, transforming the vision into a reality that celebrates both national traditions and the hyper-local produce of Aklan and Panay Island.
Hello Po is modern Filipino grill that marries traditional grilling and smoking techniques from across the archipelago with contemporary execution. To achieve this, husband-and-wife restaurateurs Nowie and Odette Potenciano turned to their good friend and the brains behind Casa Luisa Jen Gerodias.
Armed with classical training from Le Cordon Bleu in Paris, international kitchen experience in the US, and a passion for local ingredients, Jen proved to be the ideal partner as her pedigree allows her to push the cuisine into exciting, new territory.
Turning Traditional Filipino Dishes On Their Head
“Our dishes always have a grilled or smoked element because we feel that’s perfect for the beach,” says Nowie. A great example of this is the InihawInihawInihaw refers to grilling over charcoal, a cooking method central to Filipino street food and home celebrations alike, applied to everything from pork barbecue to whole fish. The smoky charGo to Inihaw Glossary na Isda sa Gata, a delicately grilled catch of the day on a bed of ginataang labong and enrobed in a coconut veloute to tie it all together.
Another dish that captures Hello Po’s ethos is the Crispy Ubad where banana pith or ubad is fried and topped with house-smoked etag and pinunog, crispy eggs, a sisi oyster aioli.
“We’re also proud of our Smoked Beef Randang, beef tri-tip that we smoke in santol wood, grill with a Marano-inspired randang sauce and served with palapa,” he adds.
Beach dining demands a certain kind of cooking, and at Hello Po, that means embracing the magic of live fire.
Welcome Home—On The Beach
As for the story behind the name, Nowie says that there’s an intention to it.
“Hello Po captures the spirit of what we’d like to do with the restaurant—the old or traditional mixed in with the new and modern. And since it is a greeting, we’re already welcoming our guests warmly right from the beginning.”
It sets the tone before guests even sit down and take their first bite. Then again, anybody who has eaten in any or all of The Sunny Side Group’s restaurants, already knows what to expect when deciding to visit their brands—nothing short of a great dining experience.
Hello Po is located at Station 1 Beachfront, Balabag, Boracay Island, Malay, Aklan (right in front of the iconic Willy’s Rock).
Frequently Asked Questions
Hello Po is a modern Filipino grill located in Boracay created by The Sunny Side Group established by husband-and-wife restaurateurs Nowie and Odette Potenciano.
Hello Po is located at Station 1 Beachfront, Balabag, Boracay Island, Malay, Aklan (right in front of the iconic Willy’s Rock).
The restaurant specializes in live-fire cooking, marrying traditional grilling and smoking techniques from across the archipelago with contemporary execution. It emphasizes national traditions alongside the hyper-local produce of Aklan and Panay Island.
Standout dishes include Inihaw na Isda sa Gata, Crispy Ubad, and santol wood-smoked Smoked Beef Randang.
Yes. The name captures the restaurant’s spirit by mixing the old and traditional with the new and modern, while serving as a warm greeting that welcomes guests right from the beginning.
