We were under a red tent, in Maui, at the Grand Wailea. This is a braised duck in soy, cinnamon, star anise, fennel and sherry. Sitting atop the Amasia blend Koda rice, made by a third generation samurai family in California, lup chong, gai lan, arugula and cashews. This all sits on rice paper, topped with basil, cilantro, mint, shallots and jalapeno. You eat it like a wrap or taco. You have to use your fingers, I should have taken the forks off the table. When the party is outdoors and humid like it is nowadays in Hawaii with no tradewinds, a lot of herbs and a little heat keeps everything fresh, lighter, and popping with a lot of bright flavors.
