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   

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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. *

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