Pork belly bao may be so nine years ago in Momofuku Noodle Bar time, but it’s still very now in Hawaii, and executive chef Jason Peel turns in the most interesting version—deconstructed, so you build your own. He seasons the pork with only salt, allowing him to sous vide it an extra long time, which means it’s super tender and moist. Put the rectangles of pink meat into the dainty buns and dress it up with hoisin sauce, pickled daikon and red onion for a little bundle of umami.
Embassy Suites, 226 Lewers St., 923-7697, royshawaii.com. $16.50