Manapua and pepeiao are familiar Hawaiian foods that refer to dishes known as dim sum in the rest of the Chinese-speaking world. Much of what is consumed in Hawai’i has been influenced by waves of Chinese immigration to the islands, as favorite foods are marinated in soy sauce and served alongside rice.

Join James Beard Award–nominated chef Kiki Aranita and her husband chef Ari Miller in celebrating the unique thread of Chinese Hawaiian dim sum at Platform by JBF. Half from Hawai’i and half from Hong Kong, Aranita knows fluffy pork buns as both “char siu bao” and “manapua,” a contraction of the Hawaiian words “mea ono” for pastry and “pua’a” for pork.

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