Kalua Pig and Mochi Nori Fried Chicken Plate Lunch
A staple at our weekday lunches (City Hall and Love Park): Hawaiian-style smoky pulled pork, Mochi Nori Fried Chicken with togarashi-yuzu mayo, two scoops rice and one scoop mac salad
Kona Coffee Butter Mochi
baked with chocolate & mochiko and dusted with sesame seeds
Tofu Poke Bowl
Our vegan tofu poke bowl made with Hawaiian ogonori seaweed, sesame, green onion, chili pepper and alaea salt. Served over rice with pickled red cabbage.
Kalua Pork Tacos
Smoky Hawaiian style pulled pork, pineapple salsa, blue corn tortillas
Mochi Nori Fried Chicken Bowl
mochiko-furikake chicken, togarashi-yuzu mayo, pickled red cabbage, rice
Avocado jello and li hing mui grapefruit-mango salad from our joint tiki class with Emmanuelle at Audrey Claire COOK on March 27, 2014.
Spicy Ahi Poke
Taro chips with spicy ahi poke, masago and nori from a private event.
Pork Belly Adobo
From our July 13, 2013 class at COOK. Photo by Yoni Nimrod.
Purple yam & pancetta gau gee
Fried wontons stuffed with creamy ube and pancetta, dressed with black garlic mayo and pickled red cabbage.
Pork Belly Saimin
Pork Belly Saimin with kamaboko & soft egg from our July 13, 2013 class at COOK. Photo by Yoni Nimrod.
Kiki makes mini Spam Musubis at COOK.
Fox 29, Good Day Philadelphia
Shoyu Ahi Poke
shoyu ahi poke with sweet onion, sesame, red salt and chili pepper, on our catering menu
Chocolate Butter Mochi
chocolate butter mochi dusted with toasted caramel, order off our drop off catering menu
Hawaiian coconut pudding made with chocolate for private luau
Serving longanisa musubis at the Terroir Symposium
In May 2015, we were part of the lunch program of the ninth Terroir Symposium in Toronto and served longanisa musubis topped with pickled green papaya.
Kiki with longanisa musubis at the Terroir Symposium in Toronto, May 11, 2015
Chris serves purple yam gau gee for a private dinner
Flier from our series of pop up dinners and lunches in Honolulu, January 2014
Chicken Adobo Tamales
Chicken Adobo Tamales dressed with ginger-pickled radish and crema from South Philly meets Kaka'ako, our pop-up at Taste in Honolulu, January 2014.
somen salad witih kamaboko, pickled cucumbers and carrot, charsiu, tamago and lettuce. On our catering menu.
Teaming up with Spam
We made breakfast musubis (500 of them!) for the SPAMerican tour at the Wawa Welcome American Festival, July 3, 2015. Teriyaki Spam, tamago, bacon, cheddar and furikake sushi rice.
Leftovers from our Hawaiian COOK class
Pork belly adobo, spam, lomi salmon, mac salad, mochi nori fried chicken, pickled red cabbage. July 13, 2013. Photo credit: Yoni Nimrod