Header image courtesy of Pololi
Among the raw fish dishes of the world—sashimi, ceviche, kinilaw, yusheng, and beyond—there’s none quite as contentious as poké. Poké (pronounced “po-kay”), meaning “to cut crosswise,” humbly originated as an at-sea snack: Dicing up fresh-caught reef fish and tossing the chunks with sea salt, kukui nuts, seaweed, and brown algae called limu, native Hawaiian fishermen created the prototypical poké.
Over time, the preferences of diverse Asian immigrants, particularly Japanese, pushed ahi tuna, marlin, and cured octopus to become the preeminent proteins, while condiments like soy sauce, sesame oil, green onions, and chillies lent new dimensions of flavour. Tumbled onto a mound of fluffy medium-grain rice, poké transformed into the iconic expression of the Aloha Spirit that it is today.
Since its popularity exploded off the island, impassioned debates about authenticity and appropriation have frequently centred on poké. Homesick Hawaiians assert that once you leave the Aloha State, where local supermarkets sell dozens of varieties drawing on indigenous and adapted foodways alike, it’s almost impossible to land on decent poké—especially without the pretences of the Instagram age.
While we don’t recommend hunting for poké at your nearest ParknShop or Wellcome, there are a few but formidable options for Hongkongers eager for a taste of Hawaii. Whether you believe kale and pineapple belong in your bowl or you self-identify as a loyal poké purist, here’s where to find poké in Hong Kong.