Which new bourbon are we pumped about? What does it take to be a master journeyman? Where are we excited to travel to next? Each week, The Manual Podcast invites an expert, artisan, or craftsman for a roundtable discussion on what’s new, exciting, and unique in their trade.
For this week’s episode of The Manual Podcast, Nicole and Greg chat with chef Chung Chow of Noreetuh, a restaurant in New York City serving up modern Hawaiian cuisine.
Hawaiian cuisine is the product of a unique amalgamation of cultures. With the prevalence of poke chains around the mainland and the assumption that Spam is in every dish, folks unfamiliar with the cuisine often have preconceptions about the identity of Hawaiian food. Chow breaks it down for us, from the origins of iconic Hawaiian staples to how people interpret those origins today.
This episode, well, is going to make you really hungry. Chow talks about how his upbringing in Hawaii influences his menu today, some of his favorite dishes (shoutout to musubi), and, most importantly, where he would like to see Hawaiian cuisine in five years.
Do you have a favorite Hawaiian dish? Let us know. We want to hear from you. If you ever have a question or comment for The Manual Podcast folks, give us a shout at podcast@themanual.com — we’re always around! Don’t forget, too, to rate and review the podcast where you download it.
Further Reading
- How to Make Loco Moco
- What Is Hawaiian Shave Ice?
- The Ultimate Hawaii Travel Guide
