Gould-Porter

＂Poék (pronounced Po-Keh) means to ’slice’ or ’dice’ in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. Fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poék dishes sold in the Island Poék restaurant such as classic Spicy Ahi and Golden Beetroot with Chilli Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Acai Bowls and Courgette and Pecan Loaf＂--Publisher’s description.

James Gould-Porter is a British-born restaurateur who was raised between Hawaii and California. After studying History of Art in Florence he went on to work at renowned auction house Bonhams. In 2012 James made his first foray into the street-food industry selling Tuscan delicacy�bolito�on London’s Brick Lane. Hooked on the buzz of street-food, he moved his focus to his true passion, pok�. He trained under an ex-Nobu sushi chef before starting to sell pok� in street-food residency Little Feast. With investment from ex-Soho House commercial director Chris Miller, the first Island Pok� restaurant opened in Soho in November of 2016, and 12 further London branches have opened since, as well as 7 across France.