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