Buck Sam Kong Kung Fu Kitchen
For those lucky enough to spend time with Kong, they quickly learn that he loves to eat, and he makes a mean barbeque. He savors a hearty yum cha (the Cantonese term for a dim sum meal), and roast goose is a favored traditional Chinese specialty. Kong’s Hawaiian roots stay strong, and one of his favorite dishes to make in his Kung Fu kitchen at home is classic Hawaiian poke, an iconic taste of the Aloha state.
In Honolulu his go-to spot for premier poke is the incredible Tamashiro Market, near Chinatown on King St., which offers many varieties of the dish concocted with the freshest local fish.
Poke was originally a fisherman’s dish that’s now ubiquitous everywhere in Hawaii, and often considered an unofficial national dish. Authentic, traditional Hawaiian poke includes limu, a Hawaiian seaweed, and kukui nut (aka candlenut, also popular in Southeast Asia), both of which are difficult to find outside the island. However, hijiki, wakame and macadamia nuts make an excellent substitute, if desired.
At home in Los Angeles Kong makes his own delicious tuna poke. While poke has become something of a craze in California lately, Kong has been making it since moving there in the 70s! Way ahead of the curve. Poke, essentially a marinated raw fish salad, is a great dish for before or after training, being high in protein and low in fat. Seaweed such as hijiki or wakame also adds excellent nutrients.