BRUNCH: HAWAIIAN DIM SUM WITH CHEF KIKI ARANITA
Tracing the Roots of China in Hawaii’s Dim Sum Culture
Sunday, March 10, 1pm at Platform at Pier 57 by the James Beard Foundation
Manapua and pepeiao are familiar Hawaiian foods that refer to dishes known as dim sum in the rest of the Chinese-speaking world. Much of what is consumed in Hawai’i has been influenced by waves of Chinese immigration to the islands, as favorite foods are marinated in soy sauce and served alongside rice.
Join James Beard Award–nominated chef Kiki Aranita and her husband chef Ari Miller in celebrating the unique thread of Chinese Hawaiian dim sum at Platform by JBF. Half from Hawai’i and half from Hong Kong, Aranita knows fluffy pork buns as both “char siu bao” and “manapua,” a contraction of the Hawaiian words “mea ono” for pastry and “pua’a” for pork.
Dining Table $95 | Internal Chefs Counter $105
Purchase Now
MENU
Shoyu–Ginger Salmon Poke Bowl
Kālua Pig Manapua
Hawaiian-Style Smoky Roasted Pork–Stuffed Buns
Gau Gee with Poi Dog Huli Huli Dipping Sauce and Chili Peppah Water
Fried Pork–Water Chestnut Wontons with Pineapple Barbecue Sauce
Fried Saimin with Lomi Lomi Salmon
Poi Dog Guava Katsu Sauce Noodles with Egg Omelette, Vegetables, and Salted Salmon
Li Hing Mui Butter Mochi
Baked Rice Flour Cake with Salty Preserved Plum
Korbel Brut Rosé California Champagne
Korbel Brut California Champagne
Wines generously donated by Korbel California Champagne
*This menu contains: gluten, wheat, soy, dairy, nuts, & animal proteins.
Unfortunately, we are unable to accommodate restrictions to gluten, pork, and soy for this brunch. *
Purchase Now
