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March 10, 1:00 P.M. Brunch: Hawaiian Dim Sum with Chef Kiki Aranita

March 10, 2024 01:00 PM

Tracing the Roots of China in Hawaii’s Dim Sum Culture

25 11th Ave, New York, NY 10011, USA

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. 

Dining Table $95 | Internal Chefs Counter $105   

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Shoyu–Ginger Salmon Poke Bowl
Contains gluten, soy, and nuts 

Kālua Pig Manapua  

Hawaiian-Style Smoky Roasted Pork–Stuffed Buns
Contains gluten and soy 

Gau Gee with Poi Dog Huli Huli Dipping Sauce and Chili Peppah Water 

Fried Pork–Water Chestnut Wontons with Pineapple Barbecue Sauce  
Contains gluten and soy 

Fried Saimin with Lomi Lomi Salmon 

Poi Dog Guava Katsu Sauce Noodles with Egg Omelette, Vegetables, and Salted Salmon
Contains wheat and soy 

Li Hing Mui Butter Mochi 

Baked Rice Flour Cake with Salty Preserved Plum
Contains dairy 

Korbel Brut Rosé California Champagne  
Korbel Brut California Champagne 

Wines generously donated by Korbel California Champagne 

*Unfortunately, we are unable to accommodate restrictions to gluten, pork, and soy for this brunch. *

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About Kiki Aranita:  
Kiki Aranita spent seven years as co-chef and owner of Poi Dog, a restaurant and catering company that served Hawaii’s local food. She closed its Center City Philadelphia location in July 2020 but has kept the brand alive in large-scale pop-ups and retail sauces.
For years, her goals involved celebrating the underrepresented cuisines of multicultural origins and collaborating with other chefs. She has continued to cook, through chef residencies at Jose Garces’ Volver, the Philadelphia Museum of Art, Bok Bar, and more.
Kiki is a columnist for San Pellegrino’s Fine Dining Lovers (she writes the monthly column The Next Course) and a frequent contributor to Food & Wine Magazine, for which she was nominated for a James Beard Foundation Media Award in 2022. She is also the 2023 winner of the M.F.K. Fisher Prize (Les Dames d’Escoffier Intl) for food writing. She has written many food features and personal and travel narratives for USA Today, The Philadelphia Inquirer, Roads and Kingdoms, and the Honolulu Star-Advertiser, as well as recipes for many other publications and platforms. She has created content, recipes, and recipe-driven videos for companies such as Vulcan Equipment, La Colombe Coffee, Savencia Cheese, Vitamix Commercial, Sakara Life, and the Norwegian Seafood Council.  

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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