Pu pu platter

A pu pu platter (also pu-pu platter, pupu platter; simplified Chinese: 宝宝盘; traditional Chinese: 寶寶盤; pinyin: bǎobǎo pán), as found in American Chinese cuisine, is a tray consisting of an assortment of small meat and seafood appetizers. A typical pu pu platter might include an egg roll, spare ribs, chicken wings, skewered beef, fried wontons, and fried shrimp, among other items, accompanied with a small hibachi grill.

Despite its Chinese sound, the word "pupu" is Hawaiian in origin, and is similar in meaning to a relish, appetizer, canapé, or hors d'oeuvre according to the Pukui and Elbert Hawaiian Dictionary published by the University of Hawai`i Press. Among its other meanings in Hawaiian are: 1. shell; 2. circular motif; 3. bunch, tuft, bundle, or bouquet; 4. to gather together, as in a net. Pupu originally refered to the fish, chicken, or banana relish served with kava (`awa, kavakava, Piper methysticum).

Since the introduction of commercial dining and drinking establishments in Hawai`i, pupu platters were, and remain, standard fare in island establishments. At Hawai`i 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 either before or after the event.

The pu pu platter likely entered the American Chinese culinary lexicon from Hawai`i viaCalifornia during the craze for "Polynesian-style" food of the 1940s and 1950s; this version of the pupu was in actuality based largely on Cantonese cuisine. Due to the similarity of the word with "pu pu," from the Cantonese dialect of Chinese (bou2 means "treasure," "jewel," "precious," or "rare"), the terms melded in the Chinese restaurants which catered to the American taste for "exotic" Polynesian/Asian dishes.

Don the Beachcomber and Trader Vic helped to popularize the concept with their "Polynesian-style" establishments. Cantonese restaurants catered to the more conservative American public. The pu pu platter gained popularity again in the 1990s as chefs experimented with "Pacific Rim cuisine."

Today, the simple platter of dried fish, grilled chicken, and slices of banana has evolved into chefs' offerings of international delicacies artfully arranged for visual as well as gustatory pleasure.

See also