The Hawaiian people have a laid-back love of life, and Island Pok is a London restaurant committed to sharing this ethos and the authentic flavors from these shores in over 65 recipes. Pok (pronounced Po-Keh) means to 'slice' or 'dice' in Hawaiian--originally, fishermen would haul their catch, dice/pok it up and eat it then and there. Pok has evolved to become the Hawaiian staple of raw fish served on rice with many condiments and toppings. Author and founder of Island Pok, James became hooked on this delicacy after trying it as a child on the beach in Maui. Fast-forward a couple of decades and, bored of generic lunch offerings in London, James remembered the taste of this honest, fresh, delicious food. Sensing a gap in the market for an authentic approach to Hawaiian cuisine with a healthy sustainable approach, the concept for Island Pok was born. James's aim with this book is to share the joys of one of the most culturally diverse food scenes in the world, with the staple dish of pok being just the beginning--real Hawaiian food is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim, and even Portuguese influences. The book includes recipes for popular pok dishes sold in the restaurant such as classic Spicy Ahi, Yuzu Lomi Lomi Salmon, and Golden Beet with Chile Lime Shoyu.

There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi, and Baja Poke Tostadas. Famous Luau feasting recipes such as Kalua Pork, Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing the tropical healthy brunches and bakes includes Acai Bowls, Pineapple Cornbread Muffins, and Banana, Zucchini and Pecan Loaf. Accompanying the recipes are six informative essays on Hawaiian culture.