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Cook Real Hawai'i: A Cookbook
The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands.
Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.
Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.
Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
302 pages, Kindle Edition
Published March 30, 2021
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Displaying 1 - 30 of 61 reviews
March 30, 2021
I love everything about this cookbook--the recipes, the stories, the photography--but the best part is that the whole thing feels like you're learning secrets and family stories from a friend over his grill in the backyard. Thank you Sheldon for putting your soul into this cookbook! I can't wait to make your recipes!
June 19, 2021
I normally don't list cookbooks among the books I've read here, but Sheldon's book has so much history and description before the recipes that I would encourage people to read it even if you have no intention of cooking anything out of the book. I requested a copy from the library and after about 30 minutes with the book I was ordering a copy of my own. Heck, I'd buy an audio version if he narrated it! I can't wait to start cooking through it.
He remains, to this day, my absolute favorite Top Chef contestant.
He remains, to this day, my absolute favorite Top Chef contestant.
July 20, 2021
I am a Top Chef watcher, and a true Sheldon fan. I also lived most of my life in Hawaii. The! Food! Is! Awesome!!! I don’t live in Hawaii anymore and I so enjoyed this 'talk story' with Sheldon, all the local-isms are spot on. I would prefer Sheldon prepare any of these recipes for me, since that’s not an option I paid close attention to his noodle recipes and ideas since I’m still working out the perfect mein in my home kitchen. I strongly recommend this book, you will be hungry when you're 'pau' (pidgin for finished).
January 22, 2023
Came for the Sardine Pupu recipe (trying to eat more sardines cuz #vitamins) stayed for the whole glorious book. My first half hearted try of the pupu was so good I went in and made chili water and lemon oil, which I'm obsessing over now. Excited for my Brassica Kimchi next.
June 11, 2021
I enjoyed his musings on Hawaiian food, culture and lore that accompanied each recipe. I’m ready to eat my way around Hawaii.
November 19, 2022
The recipes in this book seem VERY authentic. Because of that, they had ingredients and processes and food I’ve never heard of. That is a good thing, but this is an intermediate book and I’m a beginner when it comes to Hawaiian cooking.
July 1, 2021
Beautiful photos! Wonderful recipes! Lots of history and information. I enjoyed reading the book and looking at the recipes ... some of which are on my list to make.
"I've received a free copy from Clarkson Potter in exchange for a free and unbiased review."
"I've received a free copy from Clarkson Potter in exchange for a free and unbiased review."
April 7, 2021
While I enjoyed the daydream of running away to Hawaii for exotic foods and beautiful scenery, I couldn't get past the fact that I would definitely be running to the store and maybe waiting for some special order items before I could even think about making these recipes at home. The photography is beautiful, so definitely enjoy that. For myself, I may consider trying some of these items if I'm ever on an island vacation; especially now that I am familiar with what may be in some of the dishes I'll encounter. I did think it was particularly interesting how many cultures have influenced hawaiian food. For vegetarians and vegans, beware, there is really nothing for you here.
I have received a free copy from Clarkson Potter in exchange for my free and unbiased review.
I have received a free copy from Clarkson Potter in exchange for my free and unbiased review.
June 12, 2021
I received a copy of this book from the publisher in exchange for an honest review.
I'll admit it...I knew very little about the food of Hawai'i before I read this cookbook. Er, Spam? Roast pigs? Pineapple? Author and two-time Top Chef finalist, Sheldon Simeon, points out that a lot of what us "mainlanders" know about the Hawaiian Islands was "shaped by years of ad campaigns with airline stewardesses handing out leis, ham and pineapple pizza, and big brown guys dancing with fire sticks." Touché. In the introduction to this cookbook Simeon gives an overview of how he became the talented chef he is today by sharing his firsthand experiences with food growing up (both his mom and dad were lovers of cooking,) getting his first kitchen job ("prep cook" but mostly dishwasher,) opening his first restaurant (Star Noodle--a hit among locals and tourists), and humbly listing his subsequent awards and recognitions (James Beard, Food & Wine "Best New Chef".) The stories, photos, and recipes that make up this collection truly gave me a glimpse into a history and culture I knew very little about. Heavy on seafood (squid, octopus, poke, clams, sardines) there are also lots of rice, noodles, salad, and vegetable recipes. I don't cook seafood at home (no one likes it in my family except me) so I chose a recipe that I was pretty sure my family would love: Mac Salad, the perfect combo of macaroni salad and deviled eggs. To say it was a success is an understatement. The leftovers did not stick around long and I've already received requests to make it again. The recipe calls for a lot, I mean A LOT, of mayo but I promise, follow the directions and the measurements and you will be rewarded with the most luscious result.
Come chat with me about books here, too:
Blog | Instagram | Twitter | Pinterest
I'll admit it...I knew very little about the food of Hawai'i before I read this cookbook. Er, Spam? Roast pigs? Pineapple? Author and two-time Top Chef finalist, Sheldon Simeon, points out that a lot of what us "mainlanders" know about the Hawaiian Islands was "shaped by years of ad campaigns with airline stewardesses handing out leis, ham and pineapple pizza, and big brown guys dancing with fire sticks." Touché. In the introduction to this cookbook Simeon gives an overview of how he became the talented chef he is today by sharing his firsthand experiences with food growing up (both his mom and dad were lovers of cooking,) getting his first kitchen job ("prep cook" but mostly dishwasher,) opening his first restaurant (Star Noodle--a hit among locals and tourists), and humbly listing his subsequent awards and recognitions (James Beard, Food & Wine "Best New Chef".) The stories, photos, and recipes that make up this collection truly gave me a glimpse into a history and culture I knew very little about. Heavy on seafood (squid, octopus, poke, clams, sardines) there are also lots of rice, noodles, salad, and vegetable recipes. I don't cook seafood at home (no one likes it in my family except me) so I chose a recipe that I was pretty sure my family would love: Mac Salad, the perfect combo of macaroni salad and deviled eggs. To say it was a success is an understatement. The leftovers did not stick around long and I've already received requests to make it again. The recipe calls for a lot, I mean A LOT, of mayo but I promise, follow the directions and the measurements and you will be rewarded with the most luscious result.
Come chat with me about books here, too:
Blog | Instagram | Twitter | Pinterest
March 30, 2021
As Chef Sheldon Simeon grew in fame and gained accolades through competing on "Top Chef", his sense of "home"--family, friends, food--also began to grow and resonate. Raised in Hawai'i, and of Filipino descent, his appreciation of the multi-cultural influences he had known all his life--China, Japan, Portugal, Korea, and the Philippines--began to resurge through the way he thought about food, the recipes he created, and the way he cooked for his family and friends. His cookbook-memoir, "Cook Real Hawai'i: A Cookbook", is filled with beautiful food photos, delicious recipes, his personal story, and an insightful look into the many layers of colorful and flavorful cuisine and traditions that represent the tastes of Hawai'i. Along with the fantastic recipes, he also includes a very helpful ingredient guide and an informative FAQ section. The recipe sections begin with an interesting introduction, and we get to "meet" influencers from the many cultural groups. Each recipe has its own story. As for the recipes themselves, I had to try "Coconut Shrimp" and "Garlic Shrimp"--both dishes served with fluffy rice, but each dish so different and so delicious. "Spam" (Spiced Pork and Ham), a canned meat product which was enjoyed by my family during my growing up years in the South, is extremely popular in Hawai'i. More Spam is consumed in Hawai'i than anywhere else in the world. Try it in "Breakfast Fried Rice". I also loved "Tropical Fruit Bread"; "Huli Huli Chicken"; and "Hurricane Popcorn". Three recipes featuring favorite foods given an adventurous taste twist--so much fun. There are many other wonderful recipes to prepare that will take you on an exotic, flavor-filled journey through the numerous tastes and traditions of Hawai'i.
Disclosure: "I've received a free copy from Clarkson Potter in exchange for a free and unbiased review."
Disclosure: "I've received a free copy from Clarkson Potter in exchange for a free and unbiased review."
April 5, 2021
COOK REAL HAWAI’I by Sheldon Simeon is packed with delicious and accessible recipes that are beautifully photographed. I was hooked from page one and have flagged most of the recipes and it includes a ton of our favorites that we love from places around here, plus more that we are going to add. I love that we can cook our own instead of running out for takeout. I also love that Simeon included a whole section on ingredients describing the ingredients used and offering ideas for substitutions. My pantry is expanding, as are my go-to recipes.
When I say the recipes are accessible, I mean it. These are foods that are eaten every day on the islands, and I love that Simeon has chosen to focus on these recipes, plus adding the stories giving the reader/cook a insight into each. I also love how he brings in all the cultures that influence the food and culture of Hawai’i, and there are so many. Simeon is a two-time Top Chef finalist, and I am so glad he decided to focus on the food he grew up with, the food of his family and home, and not the food he though he should create. This cookbook is a treasure, and I can see it becoming one in my family. Recipes, stories, pantry suggestions: This cookbook has it all.
Thanks to Clarkson Potter for the gifted copy of this book. All opinions are my own and freely given.
#CookRealHawaii #SheldonSimeon #ClarksonPotter
When I say the recipes are accessible, I mean it. These are foods that are eaten every day on the islands, and I love that Simeon has chosen to focus on these recipes, plus adding the stories giving the reader/cook a insight into each. I also love how he brings in all the cultures that influence the food and culture of Hawai’i, and there are so many. Simeon is a two-time Top Chef finalist, and I am so glad he decided to focus on the food he grew up with, the food of his family and home, and not the food he though he should create. This cookbook is a treasure, and I can see it becoming one in my family. Recipes, stories, pantry suggestions: This cookbook has it all.
Thanks to Clarkson Potter for the gifted copy of this book. All opinions are my own and freely given.
#CookRealHawaii #SheldonSimeon #ClarksonPotter
June 5, 2022
I have relatively recently been on a kick where I actually read the cookbook cover to cover before I actually make anything, which has been both educational and fun. This is no exception, unless you know a lot about Hawaii both culturally and regional differences. The author grew up on the big island, went to culinary school on Oahu, and has his restaurants on Maui.
This is not 'typical' Hawaiian food but rather the local Hawai‘i food that the author feeds his ohana, his family and neighbors. The recipes are uncomplicated and flavor-forward and demonstrate the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. The majority of the recipes are different from what most of us are used to eat daily, there's a solid chance you have most of the stuff you need already on hand. Most ingredients can be found in a well-stocked grocery store, with just a few items requiring a trip to your nearest Asian market. Besides this, all the recipes are relatively easy to do and can be done in just a few steps. And never fear, there is Spam, macaroni salad, and condensed cream of mushroom soup contained within.
This is not 'typical' Hawaiian food but rather the local Hawai‘i food that the author feeds his ohana, his family and neighbors. The recipes are uncomplicated and flavor-forward and demonstrate the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. The majority of the recipes are different from what most of us are used to eat daily, there's a solid chance you have most of the stuff you need already on hand. Most ingredients can be found in a well-stocked grocery store, with just a few items requiring a trip to your nearest Asian market. Besides this, all the recipes are relatively easy to do and can be done in just a few steps. And never fear, there is Spam, macaroni salad, and condensed cream of mushroom soup contained within.
September 18, 2021
A treasure of Hawaiian recipes by lifelong island resident Sheldon Simeon. The personal stories accompanying many of these dishes give wonderful insight into Hawaiian culture. It was quite helpful that he divided recipe sections by ethnic or national culture and provided a bit of history about each wave of immigration.
Some recipes are rather cheffy, but that's not unexpected since Simeon is in fact a professional chef and restaurateur of some reknown. The explanatory narrative for each recipe is well-written in down-to-earth conversational style; there's never the sense that Simeon's ego is out in front. Home cooks can make most of the dishes although some would require access to an Asian grocer, or ordering ingredients online as a last resort. Some are a bit out of reach in using fresh ingredients only available in Hawaii or perhaps California. But the majority range from extremely simple to moderate skills.
Even if the reader doesn't attempt any cooking, the book itself is still very worth reading for cultural insight into our 50th state, and particularly if a visit to Hawaii is planned.
Some recipes are rather cheffy, but that's not unexpected since Simeon is in fact a professional chef and restaurateur of some reknown. The explanatory narrative for each recipe is well-written in down-to-earth conversational style; there's never the sense that Simeon's ego is out in front. Home cooks can make most of the dishes although some would require access to an Asian grocer, or ordering ingredients online as a last resort. Some are a bit out of reach in using fresh ingredients only available in Hawaii or perhaps California. But the majority range from extremely simple to moderate skills.
Even if the reader doesn't attempt any cooking, the book itself is still very worth reading for cultural insight into our 50th state, and particularly if a visit to Hawaii is planned.
April 2, 2021
I got back from a trip to Hawaii last month and was looking for a cookbook to learn local favorites and luckily my favorite Top Chef contestant had a new cookbook out and ready for pre-order! I really like the mix of high and low recipes. I'm not a great cook or a proper foodie because I don't like to spend hours preparing a meal and there are plenty of recipes geared to the home cook. There are also lots of more ambitious ones which draw from Chef Simeon's background learning smoke meat and other slow dishes from his dad and mom, as well as recipes inspired by dishes at his various restaurants.
I really enjoyed reading about Chef Simeon's background and family memories, as well as general Hawaii history. The book is also straight-up beautiful with nice heavy paper and wonderful pictures. I'll also mention that I'm smack in the middle of the mainland in the Midwest and I was able to find most of the ingredients that aren't at my regular grocery store at the local Asian grocery store.
I really enjoyed reading about Chef Simeon's background and family memories, as well as general Hawaii history. The book is also straight-up beautiful with nice heavy paper and wonderful pictures. I'll also mention that I'm smack in the middle of the mainland in the Midwest and I was able to find most of the ingredients that aren't at my regular grocery store at the local Asian grocery store.
April 3, 2021
This cookbook, written by Top Chef alumnus Sheldon Simeon, is a celebration of the multicultural diversity of Hawai'i food. The recipes are intriguing: many contain words and ingredients that were new to me, and some have exotic ingredients that may not be readily available to some home cooks. Nevertheless it was exciting for me to read these recipes and learn about a culture that has so many influences. The first recipe I tried was Spam Musubi. My husband and I vacationed in Maui years ago, and he had eaten this while on the golf course. He made me promise that I would make it for him someday. Simeon's recipe did the trick! It was easy to follow and my husband loved it. I have yet to try the entree recipes, but I have actually made the Chocolate Birthday Cake Butter Mochi. It is AWESOME. The cake is perfectly chewy and dense. Loved by all ages in the family. I look forward to preparing many of the other recipes in this well-written and well-photographed book.
I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.
I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.
October 6, 2021
This book makes me daydream of going back to Hawai'i. Next time I go I'll definitely be seeking out some Flying Saucers (a molten cheese-oozing grilled sandwich frequently found at local fairs and Obon festivals on Kaua'i and Maui. Sounds super yummy!) and guava jelly. Also, I'll be watching Sheldon's 2 seasons of Top Chef; at least once I finish Top Chef Portland.
This book has lots of delicious-looking and sounding recipes. Plus, I love the background he gives about Hawai'i and it's people.
Some of the recipes are too involved for me. But there's definitely a few I want to try at home. Here's a few I want to try making myself.
Smoke Meat with Guava Jelly and Broccolini - p. 99
Cauliflower Katsu Curry -p. 129
Pork and Peas - 160
Hoppin' Juan - black eyed peas = yummy! - 177
Breakfast fried rice - 195
Chicken (or Turkey) arroz caldo - p 205
Condense milk cheesecake with ovaltine crust - this one has mine and my dad's name all over it! - p. 243
chocolate birthday cake butter mochi - p. 247
Roof Lemons - p. 275
This book has lots of delicious-looking and sounding recipes. Plus, I love the background he gives about Hawai'i and it's people.
Some of the recipes are too involved for me. But there's definitely a few I want to try at home. Here's a few I want to try making myself.
Smoke Meat with Guava Jelly and Broccolini - p. 99
Cauliflower Katsu Curry -p. 129
Pork and Peas - 160
Hoppin' Juan - black eyed peas = yummy! - 177
Breakfast fried rice - 195
Chicken (or Turkey) arroz caldo - p 205
Condense milk cheesecake with ovaltine crust - this one has mine and my dad's name all over it! - p. 243
chocolate birthday cake butter mochi - p. 247
Roof Lemons - p. 275
September 15, 2021
A huge fan of Sheldon Simeon since my first taste at Star Noodle where he introduced us to ssam customizing an ahi one for us since my husband was shellfish intolerant, before his Top Chef Days. Ever since, I have followed him to Migrant, Tin Roof, and Lineage. With Tin Roof the only one he owns now, I plan on supporting him again the next time I am on island.
For the times I am not on island, recipes from the Cook Real Hawai`i book will not only allow me to get the taste of the islands on the Mainland but transports me through his stories. In Hawai`i, this is call "talk story" and the wonderful intro to this cookbook as well as to his recipes is just that, sharing his culture and how in melds with the islands that goes back to the plantation days.
For the times I am not on island, recipes from the Cook Real Hawai`i book will not only allow me to get the taste of the islands on the Mainland but transports me through his stories. In Hawai`i, this is call "talk story" and the wonderful intro to this cookbook as well as to his recipes is just that, sharing his culture and how in melds with the islands that goes back to the plantation days.
April 28, 2021
In a fit of pandemic-related wanderlust, I bought 2 Hawaiian cookbooks this week. (The other was Aloha Kitchen by Alana Kysar.) Both are very good, but this one is excellent. Simeon covers all the basics of Hawaiian food you see when you travel there (got a laugh out of him referring to coconut shrimp as “haole bait.”) Then he pushes the boat out further with some lesser known regional food, Filipino family recipes, and his own riffs on local foods as well. If I had to choose one of the two, it would definitely be this one because I enjoyed the additional content.
I haven’t cooked out of either yet, though, so this could change.
I haven’t cooked out of either yet, though, so this could change.
August 11, 2021
Usually I like to reserve my rating for cookbooks until I've made a few recipes (Chicken Papaya is totally happening this week), but I'm giving this a preliminary 5 stars just for being so enjoyable to read. I marked the recipe for Roof Lemons just because the story made me laugh-- I don't know that I've ever specifically flagged a page in a cookbook just because it was entertaining.
Beautiful photographs, the recipes read accessibly (practical test pending), lots of cultural notes throughout.
Beautiful photographs, the recipes read accessibly (practical test pending), lots of cultural notes throughout.
August 31, 2021
Incredible cookbook. All of the influences of Hawaiian cuisine are noted here and discussed (there's far more than I ever thought) and the history of it all is fascinating and makes for good reading even if you don't cook much. The pictures are gorgeous, the formatting is excellent and the recipes are exciting and sound delicious- not sure if I can source most ingredients where I live and it gave me a pang of regret for my years in California where I could have easily found it all, but it won't stop me from trying.
October 28, 2022
A fascinating view into Hawaiian cooking, both culturally and culinarily.
I was aware that living on the other side of the globe, I wouldn't be able to get many of the ingredient that make the melting pot that is Hawaiian cuisine so special, but there were still surprisingly many recipes I could follow along with.
Together with the author's explanation of the cultural backgrounds of dishes, this made a really great "coffee table book" read to me as well as an actual cookbook to follow along with.
I was aware that living on the other side of the globe, I wouldn't be able to get many of the ingredient that make the melting pot that is Hawaiian cuisine so special, but there were still surprisingly many recipes I could follow along with.
Together with the author's explanation of the cultural backgrounds of dishes, this made a really great "coffee table book" read to me as well as an actual cookbook to follow along with.
January 9, 2021
So much heart and soul here. I went in with a positive bias because I loved Sheldon on Top Chef, but this exceeded my expectations. Every single recipe was an opportunity for him to spread appreciation for his beloved Hawaiian food. Small segments about the influences on Hawaiian cuisine added to the framework. Gorgeous pictures. Unique cookbook.
Thanks to Edelweiss and the publisher for this eARC in exchange for my honest review.
Thanks to Edelweiss and the publisher for this eARC in exchange for my honest review.
September 6, 2021
They don’t eat very healthy in Hawaii… which I already knew from being a vegetarian there years ago, but disappointed to see it apparently hasn’t gotten much better. Almost all of these foods seem like “sometimes foods.” There’s a couple of things, a vegan garden poke a watercress-tofu salad both look interesting. It’s beautifully photographed and lots of entertaining descriptive text though. If you’re a meat eater/fish eater and like fusion cooking, you’d love this.
August 19, 2022
I read this because of a prompt from the PopSugar Reading Challenge. 0 A book written by a Pacific Islander. I did kind of think I was cheating, but y'all. This book is pure love. So much Hawai'ian history. So much family history. Good recipes, and I'll be definitely making some of them - actually making the Shoyu Sugar Steak tomorrow.
But the narrative was so full of love.
Gorgeous illustrations also. This was fantastic.
But the narrative was so full of love.
Gorgeous illustrations also. This was fantastic.
February 26, 2024
Note: For cookbooks, I document and review recipe books that I've used multiple times as I continue to use them.
When it comes to cuisine on a global scale, Hawaiian food is grossly underrated. It's the truest definition of the term "melting pot," and it includes all the best parts of every one of the ethnic groups that have settled in Hawai'i over the years. Simeon perfectly captures that, and he does it with recipes that are consistent bangers.
When it comes to cuisine on a global scale, Hawaiian food is grossly underrated. It's the truest definition of the term "melting pot," and it includes all the best parts of every one of the ethnic groups that have settled in Hawai'i over the years. Simeon perfectly captures that, and he does it with recipes that are consistent bangers.
March 1, 2024
This cookbook is filled with recipes that are delicious andhave easy to follow instructions. Full-color photos show what the dishes will look like and recipes have a personalized intro that gives the book a boost beyond an average cookbook. The welcoming opening introduces Sheldon Simeon and shows us his Hawai'i. For anyone wanting to cook the wonderful food of the islands, this book is a must-read.
June 21, 2022
I think this is my favorite cookbook that I’ve read so far. Sheldon Simeon’s personality shines through, but his commentary is never intrusive. Instead, it’s incredibly educational. I learned so much about Hawai’i that I never knew before--and it’s a cookbook! I’d also flagged so many pages to save that I ran out of little post-it notes (and the package was pretty much full when I started).
Shelved as 'cooking-reference'
August 4, 2022Rainy Day Bites Cookbook Club pick summer 2022
This book is a little too fishy for me (not unexpectedly!)
Loco Moco Gravy Rice (p199)--was fine but too salty for me. Husband liked it fine, kid 1 ate without rice since he has major rice aversions due to childhood allergy. It was no nearly as gravy-y as shown in the book, AND I let everyone mix in their own rice. We had rice left over.
This book is a little too fishy for me (not unexpectedly!)
Loco Moco Gravy Rice (p199)--was fine but too salty for me. Husband liked it fine, kid 1 ate without rice since he has major rice aversions due to childhood allergy. It was no nearly as gravy-y as shown in the book, AND I let everyone mix in their own rice. We had rice left over.
September 29, 2022
I loved this book. Sheldon Simeon writes about local food customs and histories as well as about the immigration patterns that helped form what Hawaii is today. Some insight and moments from his days competing for Top Chef as well. Loved how he incorporated his family's recipes with twists that he openly writes about in a cheffy but still down-home, local foods way.
Displaying 1 - 30 of 61 reviews