Hapa is the Hawaiian word for “mixed-race,” and is generally used to describe anyone of part-Asian descent. And at the Hapa Kitchen, we cook food that whimsically integrates Asian flavors and dining traditions with those of the rest of the world. A supper club and (soon to be) compendium of original hapa recipes, we strive to create innovative food inspired by our halfie heritage — and meet other enthusiastic hapas in the process. We plan to hold dinners roughly once a month in different locations, so sign up for our mailing list to receive announcements about each one.
What is “hapa food”?
Growing up, our notion of comfort food was often things that made other people uncomfortable — shredded char sui on white sandwich bread, or rubbery fishballs in chicken noodle soup. Now we embrace the unique, if somewhat scattershot, culinary repertoire of our multicultural households, and aim to elevate hapa food to soaring new heights. Although “hapa” may have been originally coined to refer to people of East Asian and Caucasian backgrounds, in our cooking, we’ll merge everything from Middle Eastern and Mongolian food with Mexican and American soul food with reckless and often historically nonsensical abandon. Come dine with us sometime and see!