While the pupu platter has long been a staple on menus at tiki bars and Chinese-American restaurants, we’re seeing it appear on select menus of varying cuisines—from New American, to Italian to Indian. While it’s not a mainstream trend (or at least not yet!), the format is a platform for innovation that speaks to how diners want to eat today: lots of small tastes, and a big impact on social media.
The word pupu is derived from the native Hawaiian word pū-pū meaning shell or mollusk, which became used to refer to small bites or appetizers. The dish’s origins are debated—with some crediting Don the Beachcomber in Los Angeles, and others Trader Vic’s in San Francisco. Both spots were fixtures of midcentury American tiki-culture, with roots that began in the 1930s. The dish began popping up on menus in the 1950s, and later became a signature at American-Chinese restaurants across the country.
The pupu platter is a quintessential app sampler that traditionally consists of a mix of items like spare ribs, chicken wings, egg rolls, fried wontons, crab rangoon, skewered beef, and fried shrimp. They’re served in compartments on a circular wooden tray, with a mini hibachi in the center to “grill” (reheat) the skewers.
Why is ideal for this moment? It’s a vehicle for trying a variety of dishes; the small grill adds an interactive element; and the presentation was made for social media. The items and flavors can be adapted for different concepts.
Read on for examples from around the country of restaurants putting their own spin on the beloved classic.
