Pupu Platter Article in Saveur - Tiki Drinks and Food

DZ Dr. Zarkov Member Joined: Mar 07, 2008 Posts: 644	DZ Dr. Zarkov Posted posted on Sun, May 11, 2008 10:34 AM I picked up the May issue of Saveur magazine and when I turned to Page 15 found an article, "Fantasy Food," somewhat apologetically enthusing over the classic Pupu platter. The author, Chris Amirault, reminisces over the Kowloon in Saugus, MA, and credits the invention of the Pupu platter to Don the Beachcomber and his Cantonese chef. Alas, the article is not available online. However, several recipes are: http://www.saveur.com/food/classic-recipes/chinese-barbecued-spareribs-21391803.html (Below the photo on the left are links to additional recipes). I also did a search and found links to other articles and recipes that appeared in earlier issues of Saveur: http://www.saveur.com/article_listing.jsp?keyword=tiki&sType=all The only thing I don't like about the Pupu platter is Crab Rangoon. Every time I've tried it, it's tasted like a wonton wrapper stuffed with library paste.

I picked up the May issue of Saveur magazine and when I turned to Page 15 found an article, "Fantasy Food," somewhat apologetically enthusing over the classic Pupu platter. The author, Chris Amirault, reminisces over the Kowloon in Saugus, MA, and credits the invention of the Pupu platter to Don the Beachcomber and his Cantonese chef.

Alas, the article is not available online. However, several recipes are: http://www.saveur.com/food/classic-recipes/chinese-barbecued-spareribs-21391803.html (Below the photo on the left are links to additional recipes).

I also did a search and found links to other articles and recipes that appeared in earlier issues of Saveur: http://www.saveur.com/article_listing.jsp?keyword=tiki&sType=all

The only thing I don't like about the Pupu platter is Crab Rangoon. Every time I've tried it, it's tasted like a wonton wrapper stuffed with library paste.

Post #379541 by Dr. Zarkov on Sun, May 11, 2008 10:34 AM