Although many might associate Anaheim with Disneyland, it’s also home to one of Southern California’s most exciting tiki bars (with a Polynesian-inspired menu to match). At Strong Water in Anaheim—decorated to resemble a shipwreck—owners Ying Chang and Robert Adamson have a rum-focused cocktail menu with flourishes like smoke and setting drinks ablaze.
Their work hasn’t gone unnoticed: Strong Water is now a finalist for the James Beard Award for Outstanding Wine & Other Beverages Program for the second year in a row. “We’re still in shock and flabbergasted,” Chang says. “We’re honored to represent rum, the tiki community, and what we do.”
Just ahead of the awards ceremony in Chicago on June 16, OpenTable caught up with Chang and Adamson on the must-order drinks, tips for solo diners, and more
Read on for how to have the best time at Strong Water in Anaheim, and book your seat on OpenTable.
This interview has been edited for length.
What’s the one dish you absolutely cannot miss at your restaurant?
Ying Chang: Our menu changes every six months but we do have a few staples. I would say the crispy lumpia. Our chef is half Filipino, so the dish is just a no-brainer. It makes everyone happy and pairs perfectly with our cocktails.
Robert Adamson: I love the loco moco burger. It’s just so juicy and delicious. I’d also recommend the Hawaiian grilled shrimp, which is served with toasted sourdough. The way that garlic toast and the shrimp come together is fantastic.
What dishes would you add on to build a perfect meal from there?
Chang: The grilled pork belly bowl. It’s so flavorful and comforting and is served over a bed of rice. We typically only have two-to-three desserts, but the newer tropical cobbler has been wowing so many of our guests.
Adamson: We have a pho dip sandwich, which is kind of like a banh mi meets pho broth. I’m also a huge cheesecake fan, so I’d definitely recommend the ube cheesecake.
Is there a drink that will go best with this order?
Chang: I’d start with a classic like the Naval Grog [with allspice dram, lime, and grapefruit]. For dessert, I’d go a little lighter to pair with the tropical cobbler, like the Miehana. It’s got an orange creamciscle-y flavor with notes of mango and pineapple.
Adamson: I’m a big fan of the Southeast Spice Trade. It’s got bourbon and allspice dram; the rich flavors pair well with the burger. If I was pregaming, I’d go with the Zombie King. It has really cool flavors of baking spice and molasses.
Where should people sit to have the best time at the restaurant?
Chang: It’s a pretty small space. All the way in the back, we have a room we call the Captain’s Quarters, which books out really quickly. You can seat 13 or 14 people back there. You just kind of feel like you’re somewhere else. We also have a little waterfall, which we call our ‘zombie grotto.’ People really like to sit by it.
Adamson: There’s something serene about the water falling, about the ions in the air that make it kind of calming. Occasionally we have a misting machine that comes on, which adds to the lore of the place.
What’s your pro-tip for a solo diner at your restaurant?
Chang: The way we configured everything with OpenTable, it’s really easy for solo diners to book. You kind of want to be at the bar, so you’re front and center. You can talk to the bartenders and watch them smoking cocktails. A lot of the solo diners here end up becoming friends.
Adamson: We have plenty of regulars that are solo diners. They’re kind of ambassadors for our restaurant that help give the newbies a guided tour.
And what advice would you give to larger groups?
Chang: Since we’ve moved over to Opentable, it’s been so much easier to book for big groups. You can just book automatically and pay the $10 and be done with it.
What’s the most exciting time to visit your restaurant?
Chang: Every October we have Mahaloween, and it’s one of the busiest months of the entire year. We decorate and make it a little spooky. And in November and December, we have our Happy Hula Days pop-up [with a special holiday menu and cocktails].
Adamson: People are often exhausted after they’ve done the park [Disneyland]. But now that we have brunch, you can visit before you go.
Is there a secret menu item to try?
Chang: There isn’t really a secret menu, but people will sometimes request cocktails that used to be on the menu. We work really hard to curate our 40 cocktails.
Adamson: If the ingredients are available, we’ll make an older cocktail, but we also won’t cut corners. We also have more than 50 sipping rums, so there are around 100 drink options, total.
What’s the most underrated thing about your restaurant?
Chang: People tend to come to our space and think we’re only a cocktail bar; they’ll already have had dinner because they don’t realize we serve food. It’s a really great food menu. Our chef is incredibly talented; he’s classically French-trained and worked at the French Laundry.
Karen Palmer is a pizza- and pasta-obsessed food writer based in Los Angeles. She is the former editorial director of Tasting Table, and her work has appeared in Eater, Food & Wine, Travel + Leisure, and many other publications. Follow her on Instagram at @karenlpalmer.
