- Food Gal - http://www.foodgal.com -

No Pooh-Poohing this Pu-Pu

Posted By foodgal On January 27, 2010 @ 5:25 am In Chefs,General,Restaurants | 17 Comments

You might think tiki as tacky and the epitome of bad tourist joints of yesteryear.

But E&O Trading Co. in San Francisco, just steps away from Campton Place Taj Hotel, is reinventing that Polynesian staple, the pu-pu platter, into something hip and fresh.

The plentiful platter features some of the restaurant’s signature favorites, including Chinese five-spice chicken rolls, short rib sliders, Hoisin-coffee ribs, chicken satay, Indonesian corn fritters, and taro chips — all for $18. It’s enough to serve four to six hungry diners.

Experience this new take on the pu-pu during Happy Hour, Monday through Saturday, 3 p.m. to 6 p.m., through the end of January.

While noshing on those nibbles, quaff your thirst with the new E&O San Francisco custom-blended wine for $24 a bottle.

E&O Executive Chef Arnold Wong collaborated on the vino with General Manager Jim Angelus and the team at the custom wine facility, Crushpad, to create the Rhone-style white wine. A blend of 50 percent Roussanne, 30 percent Viognier, 15 percent Marsanne and 5 percent Chardonnay, the wine’s tropical fruit flavors and hint of spice go especially well with Wong’s Pan-Asian cuisine.

Share and Enjoy

Article printed from Food Gal: http://www.foodgal.com

URL to article: http://www.foodgal.com/2010/01/no-pooh-poohing-this-pu-pu/

Copyright © 2010 Food Gal. All rights reserved.