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Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_110596":{"type":"posts","id":"bayareabites_110596","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110596","score":null,"sort":[1468103311000]},"guestAuthors":[],"slug":"five-great-restaurants-to-enjoy-poke-bowls-south-of-san-francisco","title":"Five Great Restaurants to Enjoy Poke Bowls South of San Francisco","publishDate":1468103311,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If there was ever a recent food trend that has taken the Bay Area by storm, \u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a> bowls sure fit the ticket. Every week it seems like a new store has popped up offering their take on this classic Hawaiian dish. Traditionally, the dish is served as a mix of raw seafood tossed in a soy marinade and served over rice. There are a number of variations of poke in Hawaii but not nearly as many as those that have emerged with this new trend. As usual, San Francisco serves as the hot bed for the recent poke bowl trend in the Bay Area but the peninsula and South Bay are speckled with plenty of great options. Here are five great restaurants to enjoy poke bowls South of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Go Fish Poke Bar\u003c/h2>\n\u003cfigure id=\"attachment_110599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishSignature.jpg\" alt=\"The signature poke bowl at Go Fish Poke Bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signature poke bowl at Go Fish Poke Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Started by Google’s former head sushi chef, \u003cstrong>Go Fish Poke Bar\u003c/strong> offers an extensive menu with high-quality ingredients, sustainable seafood and delicious housemade sauces. Customers can customize their poke bowl with base ingredients such as chilled yam noodles, brown rice, mixed local greens; then top with dressed or undressed seafood options; and pick from an offering of toppings such as Gilroy garlic \u003ca href=\"https://en.wikipedia.org/wiki/Furikake\" target=\"_blank\">furikake\u003c/a> and spicy tempura flakes. You can also order off a menu of their top five creations. The popular \u003ca href=\"https://en.wikipedia.org/wiki/Tataki\" target=\"_blank\">tataki\u003c/a> bowl tosses bites of seared albacore tuna in a light and zesty ponzu dressing and is topped with crunchy fried onions, sesame seeds, green onions, ginger and wasabi. In addition to poke bowls the store also has a small menu of hand rolls and chef's specials.\u003c/p>\n\u003cfigure id=\"attachment_110600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishTataki.jpg\" alt=\"The tataki bowl with seared albacore tuna with ponzu dressing and fried onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tataki bowl with seared albacore tuna with ponzu dressing and fried onions. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110598\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishPoke.jpg\" alt=\"The counter at Go Fish Poke.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Go Fish Poke. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gofishpokebar.com/\" target=\"_blank\">\u003cstrong>Go Fish Poke Bar\u003c/strong>\u003c/a>\u003cbr>\n1183 S De Anza Blvd. #40 [\u003ca href=\"https://goo.gl/AGt8O8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95129\u003cbr>\nPh: (408) 343-0988\u003cbr>\nHours: Tue-Sun 11am-9pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gofishpokebar/?fref=ts\" target=\"_blank\">Go Fish Poke Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GoFishPoke\" target=\"_blank\">@GoFishPoke\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Poki Bowl\u003c/h2>\n\u003cfigure id=\"attachment_110612\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowlAhiSalmon.jpg\" alt=\"Ahi tuna and salmon with seaweed salad, ginger, cucumbers and green onions at Poki Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and salmon with seaweed salad, ginger, cucumbers and green onions at Poki Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poki Bowl\u003c/strong>, a small shop in South San Jose, usually has a line out the door come lunchtime for their inexpensive poke bowls. The menu is relatively straightforward: customers can create a bowl with rice, chips or mixed greens and then top with a selection of dressed and undressed seafood. Toppings such as avocado, masago eggs and crab meat are included in the price. However, seaweed salad and extra scoops of avocado or fish are an additional charge. The soy-based house dressing is a tasty balance of sweet and savory but for a creamy, umami-packed treat go for the miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_110611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowlAhi.jpg\" alt=\"Ahi tuna and yellowtail with cucumbers, green onions, crab salad and avocado at Poki Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and yellowtail with cucumbers, green onions, crab salad and avocado at Poki Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowl.jpg\" alt=\"Customers in line at Poki Bowl in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Poki Bowl in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.poki-bowl.com/menu\" target=\"_blank\">\u003cstrong>Poki Bowl\u003c/strong>\u003c/a>\u003cbr>\n4750 Almaden Expy. [\u003ca href=\"https://goo.gl/YZ8ze7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95118\u003cbr>\nPh: (669) 247-7654\u003cbr>\nHours: Mon-Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PokiBowl1/?fref=ts\" target=\"_blank\">Poki Bowl\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pokibowl1\" target=\"_blank\">@pokibowl1\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Pokeatery\u003c/h2>\n\u003cfigure id=\"attachment_110605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeateryAhi.jpg\" alt=\"Ahi tuna over kelp noodles and brown rice with spicy crab salad and seaweed salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna over kelp noodles and brown rice with spicy crab salad and seaweed salad. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Island vibes and tasty poke bowl creations can be found at \u003cstrong>Pokeatery\u003c/strong> in San Mateo. Customers can begin their creations with options such as traditional rice as well as kelp noodles or a zesty citrus kale salad. For seafood options, Poki Bowl serves Ahi tuna, albacore, salmon, yellowtail and shrimp as well as octopus and tofu. For a traditional bowl I recommend the ahi tuna over kelp noodles and rice with a side of spicy crab salad and seaweed salad topped with a salty and sweet furikake seasoning. However, the kale salad topped with mixed seafood, creamy bites of avocado, cucumbers and onions is a delicious alternative.\u003c/p>\n\u003cfigure id=\"attachment_110606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeateryKaleBowl.jpg\" alt=\"Salmon, ahi tuna and shrimp with mangos over a kale salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salmon, ahi tuna and shrimp with mangos over a kale salad. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/Pokeatery.jpg\" alt=\"Customer ordering at Pokeatery in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customer ordering at Pokeatery in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pokeatery.com/\" target=\"_blank\">\u003cstrong>Pokeatery\u003c/strong>\u003c/a>\u003cbr>\n407 S B St. [\u003ca href=\"https://goo.gl/VRLIRo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Mateo CA 94401\u003cbr>\nPh: (650) 389-2672\u003cbr>\nHours: Mon-Thu 11:30am-8pm; Fri-Sat 11:30am-8pm; Sun 11:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokeatery\" target=\"_blank\">Pokeatery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pokeatery\" target=\"_blank\">@pokeatery\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>PokéLOVE\u003c/h2>\n\u003cfigure id=\"attachment_110608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLoveAhi.jpg\" alt=\"Ahi tuna and salmon in ponzu and spicy shoyu over cabbage slaw and brown rice.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and salmon in ponzu and spicy shoyu over cabbage slaw and brown rice. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>PokéLOVE\u003c/strong>, a brand new shop in Palo Alto, is already generating a good deal of attention with their extensive menu of high quality and sometimes unconventional ingredients. Customers can pick from a menu of favorite combos or build their own poke bowl to their liking. In addition to rice and greens, unique base options include farro, quinoa and soba noodles. Among the seafood options, PokéLOVE offers sustainably-farmed organic salmon from Sweden. The restaurant also serves organic chicken and tofu as protein options. Continuing with the theme of straying away from traditional poke, PokéLOVE’s dressings include sweet Thai chili, masala curry, and Korean chili paste. For those who enjoy the traditional flavor, the citrus forward ponzu sauce is wonderful over cubes of ahi tuna and yellowtail.\u003c/p>\n\u003cfigure id=\"attachment_110609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLoveKaleShellfish.jpg\" alt=\"Scallops, octopus and shrimp in shoyu dressing over kale and roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scallops, octopus and shrimp in shoyu dressing over kale and roasted vegetables. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLove.jpg\" alt=\"PokéLOVE employees building poke bowls\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PokéLOVE employees building poke bowls \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://pokelove.com/\" target=\"_blank\">\u003cstrong>PokéLOVE\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #9 [\u003ca href=\"https://goo.gl/ZJ3P1C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 800-7388\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thepokelove/?fref=ts\" target=\"_blank\">PokéBOWL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thepokelove\" target=\"_blank\">@thepokelove\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Hawaiian Poke Bowl\u003c/h2>\n\u003cfigure id=\"attachment_110602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianShoyuSalmon.jpg\" alt=\"The shoyu salmon bowl at Hawaiian Poke Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shoyu salmon bowl at Hawaiian Poke Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hawaiian Poke Bowl\u003c/strong> started small by only offering their organic poke creations from a tent at the San Pedro Square Farmers’ Market. You can still make a visit each Friday but they have now set up a permanent location on the other side of downtown at the new SoFa Market. The concise menu offers salmon or ahi tuna in either a spicy mayo or shoyu dressing served over rice or mixed greens. Then top your bowl with green onions, ginger, avocado and jalapenos. The spicy tuna is a perfect option if you enjoy spicy tuna rolls at your favorite sushi bar. If you’re more a fan of the salty and savory flavors the shoyu dressing is your pick. Both options are delicious.\u003c/p>\n\u003cfigure id=\"attachment_110603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianSpicyAhi.jpg\" alt=\"The spicy ahi bowl at Hawaiian Poke Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy ahi bowl at Hawaiian Poke Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianPokeBowl.jpg\" alt=\"Hawaiian Poke Bowl inside the SoFA Market in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian Poke Bowl inside the SoFA Market in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hawaiian-pokebowl.com/\" target=\"_blank\">\u003cstrong>Hawaiian Poke Bowl\u003c/strong>\u003c/a>\u003cbr>\n387 S 1st St. [\u003ca href=\"https://goo.gl/yZaH5u\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 564-8393\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11:30am-10pm; Sun 11:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hawaiian-Poke-Bowl-508712315944963/?fref=ts\" target=\"_blank\">Hawaiian Poke Bowl\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PokeBowl\" target=\"_blank\">@PokeBowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"If there was ever a recent food trend that has taken the Bay Area by storm, poke bowls sure fit the ticket. As usual, San Francisco serves as the hot bed for the recent poke bowl trend in the Bay Area but the peninsula and South Bay are speckled with plenty of great options. Here are five great restaurants to enjoy poke bowls South of San Francisco. \r\n","status":"publish","parent":0,"modified":1481131078,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1136},"headData":{"title":"Five Great Restaurants to Enjoy Poke Bowls South of San Francisco | KQED","description":"If there was ever a recent food trend that has taken the Bay Area by storm, poke bowls sure fit the ticket. As usual, San Francisco serves as the hot bed for the recent poke bowl trend in the Bay Area but the peninsula and South Bay are speckled with plenty of great options. Here are five great restaurants to enjoy poke bowls South of San Francisco. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110596 http://ww2.kqed.org/bayareabites/?p=110596","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/09/five-great-restaurants-to-enjoy-poke-bowls-south-of-san-francisco/","disqusTitle":"Five Great Restaurants to Enjoy Poke Bowls South of San Francisco","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/110596/five-great-restaurants-to-enjoy-poke-bowls-south-of-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If there was ever a recent food trend that has taken the Bay Area by storm, \u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a> bowls sure fit the ticket. Every week it seems like a new store has popped up offering their take on this classic Hawaiian dish. Traditionally, the dish is served as a mix of raw seafood tossed in a soy marinade and served over rice. There are a number of variations of poke in Hawaii but not nearly as many as those that have emerged with this new trend. As usual, San Francisco serves as the hot bed for the recent poke bowl trend in the Bay Area but the peninsula and South Bay are speckled with plenty of great options. Here are five great restaurants to enjoy poke bowls South of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Go Fish Poke Bar\u003c/h2>\n\u003cfigure id=\"attachment_110599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishSignature.jpg\" alt=\"The signature poke bowl at Go Fish Poke Bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signature poke bowl at Go Fish Poke Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Started by Google’s former head sushi chef, \u003cstrong>Go Fish Poke Bar\u003c/strong> offers an extensive menu with high-quality ingredients, sustainable seafood and delicious housemade sauces. Customers can customize their poke bowl with base ingredients such as chilled yam noodles, brown rice, mixed local greens; then top with dressed or undressed seafood options; and pick from an offering of toppings such as Gilroy garlic \u003ca href=\"https://en.wikipedia.org/wiki/Furikake\" target=\"_blank\">furikake\u003c/a> and spicy tempura flakes. You can also order off a menu of their top five creations. The popular \u003ca href=\"https://en.wikipedia.org/wiki/Tataki\" target=\"_blank\">tataki\u003c/a> bowl tosses bites of seared albacore tuna in a light and zesty ponzu dressing and is topped with crunchy fried onions, sesame seeds, green onions, ginger and wasabi. In addition to poke bowls the store also has a small menu of hand rolls and chef's specials.\u003c/p>\n\u003cfigure id=\"attachment_110600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishTataki.jpg\" alt=\"The tataki bowl with seared albacore tuna with ponzu dressing and fried onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tataki bowl with seared albacore tuna with ponzu dressing and fried onions. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110598\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishPoke.jpg\" alt=\"The counter at Go Fish Poke.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Go Fish Poke. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gofishpokebar.com/\" target=\"_blank\">\u003cstrong>Go Fish Poke Bar\u003c/strong>\u003c/a>\u003cbr>\n1183 S De Anza Blvd. #40 [\u003ca href=\"https://goo.gl/AGt8O8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95129\u003cbr>\nPh: (408) 343-0988\u003cbr>\nHours: Tue-Sun 11am-9pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gofishpokebar/?fref=ts\" target=\"_blank\">Go Fish Poke Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GoFishPoke\" target=\"_blank\">@GoFishPoke\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Poki Bowl\u003c/h2>\n\u003cfigure id=\"attachment_110612\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowlAhiSalmon.jpg\" alt=\"Ahi tuna and salmon with seaweed salad, ginger, cucumbers and green onions at Poki Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and salmon with seaweed salad, ginger, cucumbers and green onions at Poki Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poki Bowl\u003c/strong>, a small shop in South San Jose, usually has a line out the door come lunchtime for their inexpensive poke bowls. The menu is relatively straightforward: customers can create a bowl with rice, chips or mixed greens and then top with a selection of dressed and undressed seafood. Toppings such as avocado, masago eggs and crab meat are included in the price. However, seaweed salad and extra scoops of avocado or fish are an additional charge. The soy-based house dressing is a tasty balance of sweet and savory but for a creamy, umami-packed treat go for the miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_110611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowlAhi.jpg\" alt=\"Ahi tuna and yellowtail with cucumbers, green onions, crab salad and avocado at Poki Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and yellowtail with cucumbers, green onions, crab salad and avocado at Poki Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowl.jpg\" alt=\"Customers in line at Poki Bowl in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Poki Bowl in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.poki-bowl.com/menu\" target=\"_blank\">\u003cstrong>Poki Bowl\u003c/strong>\u003c/a>\u003cbr>\n4750 Almaden Expy. [\u003ca href=\"https://goo.gl/YZ8ze7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95118\u003cbr>\nPh: (669) 247-7654\u003cbr>\nHours: Mon-Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PokiBowl1/?fref=ts\" target=\"_blank\">Poki Bowl\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pokibowl1\" target=\"_blank\">@pokibowl1\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Pokeatery\u003c/h2>\n\u003cfigure id=\"attachment_110605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeateryAhi.jpg\" alt=\"Ahi tuna over kelp noodles and brown rice with spicy crab salad and seaweed salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna over kelp noodles and brown rice with spicy crab salad and seaweed salad. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Island vibes and tasty poke bowl creations can be found at \u003cstrong>Pokeatery\u003c/strong> in San Mateo. Customers can begin their creations with options such as traditional rice as well as kelp noodles or a zesty citrus kale salad. For seafood options, Poki Bowl serves Ahi tuna, albacore, salmon, yellowtail and shrimp as well as octopus and tofu. For a traditional bowl I recommend the ahi tuna over kelp noodles and rice with a side of spicy crab salad and seaweed salad topped with a salty and sweet furikake seasoning. However, the kale salad topped with mixed seafood, creamy bites of avocado, cucumbers and onions is a delicious alternative.\u003c/p>\n\u003cfigure id=\"attachment_110606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeateryKaleBowl.jpg\" alt=\"Salmon, ahi tuna and shrimp with mangos over a kale salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salmon, ahi tuna and shrimp with mangos over a kale salad. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/Pokeatery.jpg\" alt=\"Customer ordering at Pokeatery in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customer ordering at Pokeatery in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pokeatery.com/\" target=\"_blank\">\u003cstrong>Pokeatery\u003c/strong>\u003c/a>\u003cbr>\n407 S B St. [\u003ca href=\"https://goo.gl/VRLIRo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Mateo CA 94401\u003cbr>\nPh: (650) 389-2672\u003cbr>\nHours: Mon-Thu 11:30am-8pm; Fri-Sat 11:30am-8pm; Sun 11:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokeatery\" target=\"_blank\">Pokeatery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pokeatery\" target=\"_blank\">@pokeatery\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>PokéLOVE\u003c/h2>\n\u003cfigure id=\"attachment_110608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLoveAhi.jpg\" alt=\"Ahi tuna and salmon in ponzu and spicy shoyu over cabbage slaw and brown rice.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and salmon in ponzu and spicy shoyu over cabbage slaw and brown rice. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>PokéLOVE\u003c/strong>, a brand new shop in Palo Alto, is already generating a good deal of attention with their extensive menu of high quality and sometimes unconventional ingredients. Customers can pick from a menu of favorite combos or build their own poke bowl to their liking. In addition to rice and greens, unique base options include farro, quinoa and soba noodles. Among the seafood options, PokéLOVE offers sustainably-farmed organic salmon from Sweden. The restaurant also serves organic chicken and tofu as protein options. Continuing with the theme of straying away from traditional poke, PokéLOVE’s dressings include sweet Thai chili, masala curry, and Korean chili paste. For those who enjoy the traditional flavor, the citrus forward ponzu sauce is wonderful over cubes of ahi tuna and yellowtail.\u003c/p>\n\u003cfigure id=\"attachment_110609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLoveKaleShellfish.jpg\" alt=\"Scallops, octopus and shrimp in shoyu dressing over kale and roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scallops, octopus and shrimp in shoyu dressing over kale and roasted vegetables. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLove.jpg\" alt=\"PokéLOVE employees building poke bowls\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PokéLOVE employees building poke bowls \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://pokelove.com/\" target=\"_blank\">\u003cstrong>PokéLOVE\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #9 [\u003ca href=\"https://goo.gl/ZJ3P1C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 800-7388\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thepokelove/?fref=ts\" target=\"_blank\">PokéBOWL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thepokelove\" target=\"_blank\">@thepokelove\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Hawaiian Poke Bowl\u003c/h2>\n\u003cfigure id=\"attachment_110602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianShoyuSalmon.jpg\" alt=\"The shoyu salmon bowl at Hawaiian Poke Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shoyu salmon bowl at Hawaiian Poke Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hawaiian Poke Bowl\u003c/strong> started small by only offering their organic poke creations from a tent at the San Pedro Square Farmers’ Market. You can still make a visit each Friday but they have now set up a permanent location on the other side of downtown at the new SoFa Market. The concise menu offers salmon or ahi tuna in either a spicy mayo or shoyu dressing served over rice or mixed greens. Then top your bowl with green onions, ginger, avocado and jalapenos. The spicy tuna is a perfect option if you enjoy spicy tuna rolls at your favorite sushi bar. If you’re more a fan of the salty and savory flavors the shoyu dressing is your pick. Both options are delicious.\u003c/p>\n\u003cfigure id=\"attachment_110603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianSpicyAhi.jpg\" alt=\"The spicy ahi bowl at Hawaiian Poke Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy ahi bowl at Hawaiian Poke Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianPokeBowl.jpg\" alt=\"Hawaiian Poke Bowl inside the SoFA Market in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian Poke Bowl inside the SoFA Market in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hawaiian-pokebowl.com/\" target=\"_blank\">\u003cstrong>Hawaiian Poke Bowl\u003c/strong>\u003c/a>\u003cbr>\n387 S 1st St. [\u003ca href=\"https://goo.gl/yZaH5u\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 564-8393\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11:30am-10pm; Sun 11:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hawaiian-Poke-Bowl-508712315944963/?fref=ts\" target=\"_blank\">Hawaiian Poke Bowl\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PokeBowl\" target=\"_blank\">@PokeBowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110596/five-great-restaurants-to-enjoy-poke-bowls-south-of-san-francisco","authors":["5580"],"categories":["bayareabites_2998","bayareabites_4084","bayareabites_13746","bayareabites_10","bayareabites_91"],"tags":["bayareabites_376","bayareabites_2165","bayareabites_116","bayareabites_15529","bayareabites_12077"],"featImg":"bayareabites_110612","label":"source_bayareabites_110596"},"bayareabites_101881":{"type":"posts","id":"bayareabites_101881","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101881","score":null,"sort":[1445011250000]},"guestAuthors":[],"slug":"5-bites-a-list-asian-rice-plates-in-oakland","title":"5 Bites: A-List Asian Rice Plates in Oakland","publishDate":1445011250,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.","status":"publish","parent":0,"modified":1481592633,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1388},"headData":{"title":"5 Bites: A-List Asian Rice Plates in Oakland | KQED","description":"Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101881 http://ww2.kqed.org/bayareabites/?p=101881","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/","disqusTitle":"5 Bites: A-List Asian Rice Plates in Oakland","path":"/bayareabites/101881/5-bites-a-list-asian-rice-plates-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101881/5-bites-a-list-asian-rice-plates-in-oakland","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_13938","bayareabites_14953","bayareabites_14956","bayareabites_14957","bayareabites_14937","bayareabites_475","bayareabites_1573","bayareabites_2165","bayareabites_9365","bayareabites_14938","bayareabites_14952","bayareabites_14936","bayareabites_14955","bayareabites_14954","bayareabites_68"],"featImg":"bayareabites_101925","label":"bayareabites"},"bayareabites_39410":{"type":"posts","id":"bayareabites_39410","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39410","score":null,"sort":[1330639297000]},"guestAuthors":[],"slug":"talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club","title":"Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club","publishDate":1330639297,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.","status":"publish","parent":0,"modified":1330639297,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1002},"headData":{"title":"Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club | KQED","description":"Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"39410 http://blogs.kqed.org/bayareabites/?p=39410","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/","disqusTitle":"Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club","path":"/bayareabites/39410/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39410/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club","authors":["5325"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_10179","bayareabites_10180","bayareabites_2165","bayareabites_10181","bayareabites_9242","bayareabites_493"],"featImg":"bayareabites_39445","label":"bayareabites"},"bayareabites_15972":{"type":"posts","id":"bayareabites_15972","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15972","score":null,"sort":[1282143602000]},"guestAuthors":[],"slug":"maui-top-10-eats","title":"Maui: Top 10 Eats","publishDate":1282143602,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n","blocks":[],"excerpt":"The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. Get ready to eat your way through paradise...","status":"publish","parent":0,"modified":1281971677,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":58,"wordCount":2130},"headData":{"title":"Maui: Top 10 Eats | KQED","description":"The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. Get ready to eat your way through paradise...","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15972 http://blogs.kqed.org/bayareabites/?p=15972","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/","disqusTitle":"Maui: Top 10 Eats","path":"/bayareabites/15972/maui-top-10-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15972/maui-top-10-eats","authors":["5037"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_114","bayareabites_2165","bayareabites_8260","bayareabites_8348"],"label":"bayareabites"},"bayareabites_9241":{"type":"posts","id":"bayareabites_9241","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9241","score":null,"sort":[1261755005000]},"guestAuthors":[],"slug":"poke-the-ones-you-love-this-christmas","title":"Poke the Ones You Love This Christmas.","publishDate":1261755005,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Poke-Tree.jpg\" alt=\"Poke Tree\" title=\"Poke Tree\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-9242\">As it turns out, \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ecnehcLIVeI\">Mele Kalikimaka\u003c/a>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\u003c/p>\n\u003cp>And why not?\u003c/p>\n\u003cp>I have been \u003cdel datetime=\"2009-12-24T23:20:32+00:00\">terrified\u003c/del> intrigued by the idea of an Hawai'ian Christmas ever since I was forced to participate in my elementary school's \"Salute to Hawai'i\" Christmas pageant as a shy, bespectacled, backwards-shirted (you should see my class photo) second grader. I was impressed that anyone could pull together an hour's Holiday entertainment singing nothing but Polynesian Christmas songs. Perhaps entertainment is too strong a word. Of course, I was also convinced that our musical director was binge-drinking.\u003c/p>\n\u003cp>Whatever the case, I thought I had successfully eradicated the horror of having to stand up and sing on stage wearing a hula shirt and grass apron in front of an audience of parents in cowl necked sweaters and three-piece corduroy suits forever.\u003c/p>\n\u003cp>Apparently not.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When helping my friend Craig carry in his family's Christmas tree last week, he started to good-naturedly threaten his daughters with the idea of creating a Polynesian-themed tree. \"We'll give it a grass skirt and top it with a big \u003cem>Pele\u003c/em>,\" he said. I chimed in by promising to decorate the tree with snowmen made of poi. The girls were unimpressed. I had thought referencing of the Fire Goddess Pele was a nice touch but, after lugging a ten foot Douglas fir into his house, I was privately casting my vote for \u003cem>Ulaulekeahi\u003c/em>, God of Distillers.\u003c/p>\n\u003cp>And then I thought about how I on earth I was going to pull off poi-based snowmen.\u003c/p>\n\u003cp>As I was imagining rolling these poi-men in shredded coconut, the memories of that awful pageant came flooding back. Well, not flooding. Perhaps tricking back is a better term. But it was enough to make me shudder when I remembered our big show-stopper-- \u003ca href=\"http://www.youtube.com/watch?v=mQvvwb1z338\">\"The Hawai'ian Twelve Days of Christmas.\"\u003c/a> Fortunately, I could only remember the first day (One myna bird in one papaya tree). If you really can't live with yourself until you know what \"tutu\" gave to us on the other eleven days, \u003ca href=\"http://gohawaii.about.com/od/festivals/a/hawaii_xmas_d.htm\">you can read the lyrics here\u003c/a>. I just thank the tiki gods that we didn't attempt to sing this song in Pidgin English.\u003c/p>\n\u003cp>Well, I have chucked the idea of making poi-men this year because, well, poi happens to be one of the few foodstuffs I actually loathe. Why make Christmas more unpleasant than it already is? So, instead, I am making poke, which happens to be one of my favorite foodstuffs and, most conveniently, Hawai'ian.\u003c/p>\n\u003cp>\u003cem>Mele Kalikimaka, makamakas.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Poke\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>By the way, the word is pronounced poh-keh, or poh-kay, if you prefer. In Hawai'ian, \u003cem>poke\u003c/em> means, roughly, \"small piece\" and, just as the name would imply, it is a dish of fish cut into small pieces, tossed with on-hand ingredients, and served up as a side dish-- a sort of fish salad. You don't find it on many restaurant menus (or didn't-- hopefully that is changing), but you can find it in most homes and even at Hawai'ian supermarkets in the deli section. It's unassuming, fresh (it had better be-- you're dealing with raw fish here), and utterly delicious.\u003c/p>\n\u003cp>Some folks like their \u003cem>poke\u003c/em> with rice, some like it lightly seared, and some, it's true, like it hot. Personally, I like it raw and served with chips made of fried wonton wrappers. To me, it is a sort of Polynesian/Pan-Asian (just look at the ingredients) chips-and-salsa.\u003c/p>\n\u003cp>Give it a go, if you like. Just please make certain that you get the freshest possible tuna. Bargain hunting may be a practical skill when it come to buying a couch or a Persian rug, but you will not necessarily be well-served by it when purchasing fresh seafood. And, no, canned tuna will not do.\u003c/p>\n\u003cp>Lastly, there is no single \"proper\" recipe, so add whatever you like. Common ingredients include: tomato, green onions, Maui onion, macadamia nuts--whatever is in the house that might work logically with tuna. Go for it. My favored recipe is simple and straight-forward, \u003cdel datetime=\"2009-12-24T23:29:15+00:00\">just like me\u003c/del>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tuna, (ahi, yellowfin-- something you might use when making sushi)\u003c/p>\n\u003cp>1/2 cup chopped, fresh seaweed\u003c/p>\n\u003cp>1 medium-sized shallot, chopped fine\u003c/p>\n\u003cp>1/4 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>2 tablespoons shoyu (Japanese soy sauce)\u003c/p>\n\u003cp>A handful of black sesame seeds for garnish (which I forgot to add in the above photo. I wound up eating most of it standing over the sink before I even remembered about them).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Cut the tuna into 1/2\" cubes. Place in a large bowl and toss with seaweed, pepper flakes, shallot, shoyu, and sesame oil. Serve immediately or wait an hour or so to let the flavors blend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with fried wonton chips or sticky rice. Whatever you serve it with, just make sure you serve it on the same day it was prepared. This is, after all, raw fish we're talking about.\u003c/p>\n\n","blocks":[],"excerpt":"As it turns out, \u003cem>\u003cstrong>Mele Kalikimaka\u003c/strong>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\r\n\r\n","status":"publish","parent":0,"modified":1520973666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":915},"headData":{"title":"Poke the Ones You Love This Christmas. | KQED","description":"As it turns out, Mele Kalikimaka really is the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying "Merry Christmas" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"9241 http://blogs.kqed.org/bayareabites/?p=9241","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/25/poke-the-ones-you-love-this-christmas/","disqusTitle":"Poke the Ones You Love This Christmas.","path":"/bayareabites/9241/poke-the-ones-you-love-this-christmas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Poke-Tree.jpg\" alt=\"Poke Tree\" title=\"Poke Tree\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-9242\">As it turns out, \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ecnehcLIVeI\">Mele Kalikimaka\u003c/a>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\u003c/p>\n\u003cp>And why not?\u003c/p>\n\u003cp>I have been \u003cdel datetime=\"2009-12-24T23:20:32+00:00\">terrified\u003c/del> intrigued by the idea of an Hawai'ian Christmas ever since I was forced to participate in my elementary school's \"Salute to Hawai'i\" Christmas pageant as a shy, bespectacled, backwards-shirted (you should see my class photo) second grader. I was impressed that anyone could pull together an hour's Holiday entertainment singing nothing but Polynesian Christmas songs. Perhaps entertainment is too strong a word. Of course, I was also convinced that our musical director was binge-drinking.\u003c/p>\n\u003cp>Whatever the case, I thought I had successfully eradicated the horror of having to stand up and sing on stage wearing a hula shirt and grass apron in front of an audience of parents in cowl necked sweaters and three-piece corduroy suits forever.\u003c/p>\n\u003cp>Apparently not.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When helping my friend Craig carry in his family's Christmas tree last week, he started to good-naturedly threaten his daughters with the idea of creating a Polynesian-themed tree. \"We'll give it a grass skirt and top it with a big \u003cem>Pele\u003c/em>,\" he said. I chimed in by promising to decorate the tree with snowmen made of poi. The girls were unimpressed. I had thought referencing of the Fire Goddess Pele was a nice touch but, after lugging a ten foot Douglas fir into his house, I was privately casting my vote for \u003cem>Ulaulekeahi\u003c/em>, God of Distillers.\u003c/p>\n\u003cp>And then I thought about how I on earth I was going to pull off poi-based snowmen.\u003c/p>\n\u003cp>As I was imagining rolling these poi-men in shredded coconut, the memories of that awful pageant came flooding back. Well, not flooding. Perhaps tricking back is a better term. But it was enough to make me shudder when I remembered our big show-stopper-- \u003ca href=\"http://www.youtube.com/watch?v=mQvvwb1z338\">\"The Hawai'ian Twelve Days of Christmas.\"\u003c/a> Fortunately, I could only remember the first day (One myna bird in one papaya tree). If you really can't live with yourself until you know what \"tutu\" gave to us on the other eleven days, \u003ca href=\"http://gohawaii.about.com/od/festivals/a/hawaii_xmas_d.htm\">you can read the lyrics here\u003c/a>. I just thank the tiki gods that we didn't attempt to sing this song in Pidgin English.\u003c/p>\n\u003cp>Well, I have chucked the idea of making poi-men this year because, well, poi happens to be one of the few foodstuffs I actually loathe. Why make Christmas more unpleasant than it already is? So, instead, I am making poke, which happens to be one of my favorite foodstuffs and, most conveniently, Hawai'ian.\u003c/p>\n\u003cp>\u003cem>Mele Kalikimaka, makamakas.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Poke\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>By the way, the word is pronounced poh-keh, or poh-kay, if you prefer. In Hawai'ian, \u003cem>poke\u003c/em> means, roughly, \"small piece\" and, just as the name would imply, it is a dish of fish cut into small pieces, tossed with on-hand ingredients, and served up as a side dish-- a sort of fish salad. You don't find it on many restaurant menus (or didn't-- hopefully that is changing), but you can find it in most homes and even at Hawai'ian supermarkets in the deli section. It's unassuming, fresh (it had better be-- you're dealing with raw fish here), and utterly delicious.\u003c/p>\n\u003cp>Some folks like their \u003cem>poke\u003c/em> with rice, some like it lightly seared, and some, it's true, like it hot. Personally, I like it raw and served with chips made of fried wonton wrappers. To me, it is a sort of Polynesian/Pan-Asian (just look at the ingredients) chips-and-salsa.\u003c/p>\n\u003cp>Give it a go, if you like. Just please make certain that you get the freshest possible tuna. Bargain hunting may be a practical skill when it come to buying a couch or a Persian rug, but you will not necessarily be well-served by it when purchasing fresh seafood. And, no, canned tuna will not do.\u003c/p>\n\u003cp>Lastly, there is no single \"proper\" recipe, so add whatever you like. Common ingredients include: tomato, green onions, Maui onion, macadamia nuts--whatever is in the house that might work logically with tuna. Go for it. My favored recipe is simple and straight-forward, \u003cdel datetime=\"2009-12-24T23:29:15+00:00\">just like me\u003c/del>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tuna, (ahi, yellowfin-- something you might use when making sushi)\u003c/p>\n\u003cp>1/2 cup chopped, fresh seaweed\u003c/p>\n\u003cp>1 medium-sized shallot, chopped fine\u003c/p>\n\u003cp>1/4 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>2 tablespoons shoyu (Japanese soy sauce)\u003c/p>\n\u003cp>A handful of black sesame seeds for garnish (which I forgot to add in the above photo. I wound up eating most of it standing over the sink before I even remembered about them).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Cut the tuna into 1/2\" cubes. Place in a large bowl and toss with seaweed, pepper flakes, shallot, shoyu, and sesame oil. Serve immediately or wait an hour or so to let the flavors blend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with fried wonton chips or sticky rice. Whatever you serve it with, just make sure you serve it on the same day it was prepared. This is, after all, raw fish we're talking about.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9241/poke-the-ones-you-love-this-christmas","authors":["5017"],"categories":["bayareabites_2998","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_558","bayareabites_1668","bayareabites_2165","bayareabites_116","bayareabites_3191"],"featImg":"bayareabites_9242","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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