Mochi Nori Fried Chicken Plate Lunch

Hawaiian-style smoky pulled pork, Mochi Nori Fried Chicken with togarashi-yuzu mayo, two scoops rice and one scoop mac salad

Collaboration dish made with Marc Vetri for Feastival 2018: a taro leaf-coconut milk-bagoong sauced coconut water pasta with seared pork jowl and pickled chilies.

baked with chocolate & mochiko and dusted with sesame seeds

Hawaiian ogonori seaweed, sesame, green onion, chili pepper and alaea salt. Served over rice with pickled red cabbage.

Smoky Hawaiian style pulled pork, pineapple salsa, blue corn tortillas

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.

Taro chips with spicy ahi poke, masago and nori from a private event.

From our July 13, 2013 class at COOK. Photo by Yoni Nimrod.

Fried wontons stuffed with creamy ube and pancetta, dressed with black garlic mayo and pickled red cabbage.

Pork Belly Saimin with kamaboko & soft egg from our July 13, 2013 class at COOK. Photo by Yoni Nimrod.

From our July 13, 2013 class at COOK. Photo by Yoni Nimrod.

chocolate butter mochi dusted with toasted caramel, order off our drop off catering menu

photo by Jim Harris studios

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.

somen salad witih kamaboko, pickled cucumbers and carrot, charsiu, tamago and lettuce. On our catering menu.

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.

Pork belly adobo, spam, lomi salmon, mac salad, mochi nori fried chicken, pickled red cabbage. July 13, 2013. Photo credit: Yoni Nimrod

Teriyaki burger, loco moco poutine and Spam-stuffed andagi with guava mustard