Pu pu platter

Pu pu platter
Pu pu platter
Traditional Chinese	寶寶盤
Simplified Chinese	宝宝盘
Transcriptions Mandarin - Hanyu Pinyin bǎobǎo pán Cantonese (Yue) - Jyutping bou2 bou2 pun4 - Yale Romanization bou2 bou2 pun4

A Pu Pu platter, Pu-Pu platter or pupu platter is a tray of American Chinese cuisine consisting of an assortment of small meat and seafood appetizers. A typical pupu platter, as found in American Chinese cuisine, might include an egg roll, spare ribs, chicken wings, chicken fingers, beef teriyaki, skewered beef, fried wontons, crab rangoon, fried shrimp, among other items, accompanied with a small hibachi grill.

Hawaiian origin and etymology

In the Hawaiian language, pū-pū denotes a relish, appetizer, canapé, or hors d'oeuvre; it originally meant "snail', but also referred to small bits of fish, chicken, or banana relish served with kava.

The belief that "pu pu" comes from the Cantonese dialect of Chinese (bou2 means "treasure," "jewel," "precious," or "rare") appears to be an example of Chinese transcription of a Hawaiian word.^{[citation needed]}

In Hawaiian cuisine

See also: Hawaiian cuisine

Since the introduction of commercial dining and drinking establishments in Hawaii, pūpū were, and remain, standard fare in island establishments. An establishment that serves "heavy pupus" will often have a buffet table with warming trays full of chicken, tempura vegetables, shrimp, poke (cubed and seasoned raw fish), small skewers of teriyaki meat or chicken, sushi, and other similar finger foods. An establishment that serves "light pupus" usually will offer only the cold foods such as poke, sushi, and vegetables. Some establishments will serve pūpū to the table.

At Hawaii bars, restaurants, catered events such as political rallies, and private parties, establishments and hosts are known in "local" circles by the quality of their pupus. Event invitations often will state that "light pupus" or "heavy pupus" will be served so that attendees will know whether they should plan to have a full meal before the event or not.

Today, the simple platter of dried fish, grilled chicken, and slices of banana has evolved into chefs' offerings of international delicacies arranged for visual as well as gustatory pleasure. Modern "pupu platters" can hold offerings of anything from traditional Hawaiian fare to exotic combinations.

In American Chinese cuisine

The term "pupu platter" appears to be a mid-20th century introduction to the American Chinese culinary lexicon, though the concept of serving pūpū appears to have spread to North America from Hawai`i via such entrepreneurs as Don the Beachcomber, Jacob Adams, and Trader Vic during the craze for "Polynesian-style" food of the 1940s and 1950s. The "pupu platter" of that time was in actuality based largely on Cantonese cuisine as interpreted by American bar owners who catered to the American taste for exotic Polynesian/Asian dishes. During this period, most Chinese restaurants in the United States were Cantonese-operated. Such restaurants catered to the more conservative American public while still providing a taste of the exotic, and may have provided a "pupu platter," though not necessarily by that name. It is also commonly known as a BoBo Platter. The fact that the American Chinese pu pu platter is almost always served in a hardwood tray (with carved sections for each food item)^photo seems further evidence that the dish is of Hawaiian origin.^{[citation needed]}

Although quite popular in 1970s and 80s, the term "pupu platter" regained popularity in the 1990s as chefs experimented with "Pacific Rim cuisine."^{[citation needed]}

See also

• Dim sum
• Siu laap