about us

“Hang Ten” (v): to be a survivor despite great odds.

Owners Paul and Mai Wong are both raised in the Bay Area and together they have over 20+ years of restaurant experience. In November 2006, they brought warmth, culture and hearty portions of Hawaiian cuisine to “The Mainland” of Alameda. In the Fall of 2012, they incorporated Cajun seafood boil onto the menu-having been inspired by the shrimp trucks of North Shore in Hawaii. They combined the ethnic tradition of both the Hawaiian Islands and the Crustacean Nation to satisfy everyone’s cravings.

And thus, Hang Ten Boiler, the home of Hawaiian & Cajun Seafood Fusion was born. Hang Ten is a great place to “hang loose and get messy” with family, friends, co-workers and all. Just your hands and a bib. No plates… no utensils (if you like), no judgement!

Come enjoy and partake in a dining experience that cannot be found anywhere else in the Bay area. We offer Hawaiian favorites along with the finest hand-picked Dungeness Crab, in our irresistible Hang Ten spices or our one-of-a kind Da Signature “Steph” Curry flavor!

 Visit us today in Alameda.  MAHALO!