What are the opening hours?

Monday 5pm - 9pm Tuesday 5pm - 9pm Wednesday 5pm - 9pm Thursday 5pm - 9pm Friday 5pm - 9pm Saturday 5pm - 9pm Sunday 5pm - 9pm

Gado Gado

The Pisha-Duffly’s draw inspiration from their travels in Southeast Asia and their diverse culinar

gado gado
[gah-doh gah-doh]
verb – mix mix
noun - an Indonesian dish often consisting of raw & slightly cooked vegetables, soft egg and tofu, served with peanut sauce
adjective – chaotic, all mixed up

Thomas and Mariah Pisha-Duffly have drawn inspiration from their travels in Southeast Asia as well as their mixed and diverse culinary backgrounds to create their newest venture, Gado Gado. With the

iconic Indonesian salad as their namesake and centerpiece for their meals, Gado Gado celebrates Thomas’ Chinese Indonesian heritage. Gado Gado is this duo’s most recent foray into the chaotic world of pop up food.

08/27/2026

We are so lucky to live in the same state as Culinary Breeding Network 💗 by Lane Selman and I am beyond excited that they’ve invited me to talk about food and family at Field Notes!!!!
This is a new one-day food symposium from the Food Innovation Center & Culinary Breeding Network 💗 by Lane Selman happening on Friday, October 23rd at The Redd in Portland!
Join us for a full day dedicated to the stories behind our food — the farmers, plant breeders, chefs, distillers, fermenters, and makers whose work shapes flavor long before it reaches the table. Expect talks, demonstrations, and tastings, plus breakfast, lunch, and a group dinner all prepared by local chefs, all shared with people who care about this work as much as you do.
Come for the deeper conversations, stay for the community — and make a weekend of it: Field Notes takes place the day before the Sagra del Radicchio e Fagioli.
Tickets available at the link in Food Innovation Center bio

08/04/2026

I’ve had this poster from The Houston Blacklight company for about 25 years. It hung on the wall of my first apartment and every place I’ve lived since until it came to its final resting place in the Gado bathroom. The other night in a moment of cosmic kismet the woman who posed for this illustration in 1969 happened to eat here at Gado!! She was just visiting town for a wedding and saw herself hanging in our restroom. She told us all about the teenage artist George Goode who created these iconic posters and was such a hoot. The universe is wild. I love it, I’m just so happy to be here.

07/30/2026

It’s officially been one year since I VERRRRRRY naively asked Rachael, our incredible AGM, if Keith Lee was cool. Let’s just say, I GOT MY ANSWER!! Kieth Lee supporting our restaurant has literally changed our lives and Gado Gado will never be the same.
I’m so proud of the Gado team who handled an insane amount of attention and momentum with endless grace.
Thank you team Gado, thank you Kieth Lee!!!!!!!

07/03/2026

Every day at 3:30 our team takes some time to sit down and enjoy a meal. The Friday crew is especially lucky because Sous Chef Chris Brown has been using Family Meal as an opportunity to learn more about Indonesian food. He’s been researching dishes, sourcing their ingredients, and preparing them for the team. This week he made Ayam Tinoransak, a spicy braised chicken dish from Monado with a coconut and green bean salad and our signature aromatic rice.

05/27/2026

Something about being on this list makes us feel like a real restaurant! I know that we are literally a real restaurant but imposter syndrome can get in the way of perspective and sometimes seeing Gado through the eyes of a stranger really sends it home.
Thank you to our incredible team who just keeps getting better and better, Gado Gado 4 eva!

05/18/2026

Oregon strawberries are here and we are going to enjoy them while they last!! They’re featured in our Smoked Chicken Lawar Salad alongside mizuna, green papaya, radish, spicy lime & shrimp paste genep, toasted coconut and candied hazelnut.

05/11/2026

Tomorrow night we’ll be welcoming Satay Kelinci to our menu! Inspired by Javanese street food, we are marinating local rabbit saddle in our Mala Paste before skewering it, glazing it with glistening gula jawa, and grilling it to order over live fire. Nestled next to the rabbit satay is a quick pickled Persian cucumber salad with last seasons fermented Bulgarian carrot chiles!

05/07/2026

Thank you to for hanging with our little family at the farmers market last weekend! We are so lucky to live in a place where a person can spend a whole morning outside among perfect produce, fresh flowers, tasty treats, and so many friends. Pick up a copy if you want to see the joy on my daughter’s face when toasted her marshmallow before her eyes. Thank you to and for making it fun and doing all the documentation, it was a great way to spend a spring morning

05/04/2026

Satay Lilit Ikan is moving off the menu soon in order to make space for our next rotating satay offering! While we cannot wait for our next satay (hint, it’s weirdly appropriate for Easter) we’ll be sad to see this beautifully charred seafood satay and its pineapple salad exit the building. Get it while you can and stay tuned for what’s next!

04/14/2026

Before, during, and after. We are celebrating spring with charcoal grilled Iberico Pork and Sambal Andiliman. This numbing green chili sambal from North Sumatra is bursting with favas, fiddleheads, fresh peas, grilled green garlic, caramelized shallot, stinging nettles, charred poblanos, and mint balanced out with anchovies and unfiltered fish sauce and topped with some dainty little chive blossoms.
We love her and hope you will too. Keep your eyes out, she’ll be making her menu debut real soon

Address

1801 Ne Cesar Chavez
Portland, OR
97202

Opening Hours

Monday	5pm - 9pm
Tuesday	5pm - 9pm
Wednesday	5pm - 9pm
Thursday	5pm - 9pm
Friday	5pm - 9pm
Saturday	5pm - 9pm
Sunday	5pm - 9pm

Telephone

+15032068778

Website

http://gadogadopdx.com/

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