Pre-order online until TUE Apr 13, 10pm
Pick up on WED Apr 14, 6-7:30pm
Erwin Joaquin presents a night of traditional Hawaiian flavours with a bit of local Toronto flair. Elements of traditional Pacific Island cuisines mix with Asian and American influences for a real taste of Hawaii in the 6ix.
Poke — the Hawaiian take on sashimi that became a global food fad — gets a creative, plant-based makeover. Beets marinated in shoyu soy sauce and sweet onions, with cucumber, carrot, cabbage and topped with an avocado green goddess dressing.
Hawaiian smoked pulled pork; traditionally whole pig would be slow-cooked for hours with Hawaiian sea salt, wrapped in banana leaves and steamed in its own drippings.
North Shore Garlic Shrimp
Shell-on black tiger shrimp flash-fried and finished with a rich garlic butter sauce.
Both mains come with steamed rice, fresh vegetable medley of bok choy, bell peppers, green beans, carrots, cabbage and red onion stir-fried with sesame, soy & white pepper, and a classic Hawaiian-style creamy macaroni salad with noodles, potatoes, carrots, green onions and mayo.
Sweet Butter Hawaiian Mochi
Made from mochiko sweet rice flour and butter, this sweet, chewy treat is loved in the Hawaiian islands for its comfort-food simplicity and toothsome texture.
Pork, Shrimp, or 1/2+1/2
Hawaiian Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM.
With a modern spin, Erwin Joaquin‘s Big E Hawaiian Grinds aims to re-create the most loved traditional Hawaiian dishes into elevated comfort dishes. Inspired by the local sights, culture and food Hawai’i has to offer, we use fresh, local ingredients to create a fusion of Hawaiian flavours that pack an exotic twist to traditional Hawaiian favourites.
bigegrinds.com | @bigegrinds