HoHon Eatery

Yes, as anyone can see from the outside, we are a cozy restaurant with only 12 bar seats. From your photos, it’s clearly see the halibut is a beautiful thick-cut fillet. Halibut is naturally a meatier fish with a firmer texture. When grilled precisely, the natural juices and proteins are successfully locked inside, which is why they released while you having it. This succulent texture is the hallmark of a properly cooked, thick-cut fish steak, whether it is grilled or deep-fried. We were surprised to hear that you found the seaweed mayo and garlic herb mayo similar. All of our sauces are crafted completely from scratch, and I can assure you these two recipes do not share a single flavoring ingredient. However, since you highly enjoyed our green curry mayo, it suggests you prefer bolder, more robust flavors, whereas our seaweed and garlic herb options are designed to be more mild and subtle. As for our charcoal potato bun, it is certainly not a gimmick—as you noted, the texture and chewiness are distinctly premium. Lastly, regarding the fries, the timestamp of your video shows they had been sitting on the plate for over 30 minutes by the end of your meal. Any freshly fried potatoes will inevitably lose their crispiness and seasoning profile after exposed to the air for that long. To experience them at their best, we highly recommend enjoying them while they are piping hot!