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Let's face it, we all like Pu Pu Platters sometimes

I must admit to on an occasion, indulging into a great Pu Pu platter.

Here's my question, do any restaurant actually make the components of a PU PU platter (chicken fingers, shrimp, egg roll)...or do all of the PU PU platter components come from a wholesale frozen manufacturer?

Many thanks for your help!

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  1. It suppose it would vary by restaurant.

    1. Yes, I realize that. I'm looking for restaurants that make their own Pu Pu platters.

      1. East Coast Grill in the Lava Lounge. Certainly not wholesale but not exactly a traditional Pu Pu either.

        1. Peking Tom's has a wicked good pu-pu platter and I'm pretty darn sure it's their own.

          1 Reply
          1. re: greengage

            It did when it first opened, I agree, but is it still of good quality?

          2. They don't call it that, but Golden Temple make all their own, and have a couple of good platters like that; they even make their own duck sauce

            2 Replies
            1. re: Zatan

              Where is Golden Temple, please. Sounds good!

              1. re: eriberri

                In Brookline at Beacon and Washington Streets

                Their chardonnay chicken is delicious as well.

            2. Only at cocktail parties in Hawaii.

              I had never heard of the term (you don't find pu pu platters in San Francisco) until I went to Honolulu to work on a project. The client was holdong a big party to celebrate something, and she said "Why don't you stop by for a pu pu?"

              1 Reply
              1. re: Gary Soup

                Trader Vic's has pupu platters.

                I occasionally see pu pu platters on Chinese Style Restaurant Menus in the SF area. There are listed under appetizers.

              2. I still remember the pu pu platters at the old Aku Aku in Alewife (on a hot day, I swear that I can still smell the oddly appealing aroma of blue-flame charred chicken fingers and spare ribs as I drive past the Summer Shack).

                1. I enjoy the veggie pupu platter at Zuzu. I'm fairly certain they make it themselves.

                  1. The ultimate PuPu is at the Kowloon in Saugus. If you're going for that fake-Chinese stuff, their chicken fingers are great and the spareribs are the best.

                    3 Replies
                    1. re: Trixie Too

                      And if you really want to go with the fake chinese stuff, make sure you sit in the room with the volcano. Haven't been there since I was a teenager- we used to love it! I have heard their chicken wings are good.

                      1. re: macca

                        We make a pilgrimage there about once a year. It's such a hoot. We always get a booth by the "pond." If you're going to get a PuPu platter you have to have the right ambiance -- pink naugahyde booths and maities, too.

                        1. re: Trixie Too

                          It is a trip- as a matter of fact, I have guests in town for the weekend, and should probably make a pilgrimage there- they have nothing like the Kowloon where they live, and would probably get a big chuckle.

                    2. There are some interesting takes on the PuPu at Tiki Room on Landsdowne, not just chinese, but it does seem to be hit or miss.

                      1. Pho Republique does a yummy app. combo platter although they don't call it a pupu. Everything is made there and the tuna/avo fried springrolls are divine as are their candied spareribs.

                        1. I am quite partial to the crappy Chinese food from Dragon Star in Brookline. It's appetizer/general gao-esqu stuff only (tried dan dan noodles once--that was a revolting mistake that will not be repeated), but everything is properly crispy. It may well be wholesale food re-fried, but it's re-fried properly.

                          It's right around the corner from Golden Temple, about 1/3 of the price, and much better (though I think take-out/delivery only).

                          1. My destination of choice for what we affectionately refer to in my household as "pupu Chinese" is Chef Chang's in Brookline. And while 9 times out of 10 I head to more authentic Chinese meals, once in a while I do need some chicken wings, spare ribs, and crab rangoon.


                            1. No way. Unh unh. Won't touch that stuff. Ick. I'll save the calories for something else.

                              I really hate americanized chinese eggrolls, crab rangoon, duck sauce, etc.

                              2 Replies
                              1. re: StriperGuy

                                Oh yeah, forgot, also really hate terriyaki on a stick. What a waste of calories.

                                1. re: StriperGuy

                                  And that is what makes the world go 'round. I would gladly waste vast quantities of empty calories on the above mentioned (crab rangoon moreseo than beef on a stick) and I love every deep fried salty moment of it. Especially with Massachusetts style duck sauce. I have not had "good" read "bad" to some Chinese since I left New England.

                                  I am getting hungry just reading about it, but I am in PA and out of luck.

                                  Vive Le Kowloon!

                              2. Granted, most pu pu platters are pretty gross when you think about it, but it's one of those cheesy, tacky things that everyone has to do at least once in their lives (or in my case, about 400 times).

                                Perhaps I will hit the Kowloon this weekend. I've been meaning to get back there anyways! So the volcano room is the place to be? Or the room with the pond? Or is it the same room? It has been a long time...

                                BTW, some useless info for a Thursday morning:


                                1. I've only had pu pu components from Qingdao and they are great (and don't give you a gut bomb) - teriyaki, crab rangoon, and I loooove their fried chicken wings. Egg rolls there suck, tho'.

                                  1. Its not a restaurant I would normally recommend, but Changsho in Cambridge offers a slightly classier version of several components of the pupu platter, so I expect their's might meet the task (and they also have two appetizers which split it down the middle). Its also a little pricier and Quingdao is more interesting overall, but for this task I would probably go to Changsho.