We have a very special guest today introducing us to Hawaiian food. Rule number one boys, never keep a hungry Hawaiian lady in the world.Here you can flank. Holy moly! Alright first. This is the best fried chicken in the world. Bold statement, grab a piece of chicken. Okay, okay, okay. What’s that? Oh yeah, that sounds good.
Okay, then just… [Screaming] Oh it’s so good! My tongue is burnt. How good is that? My tongue is burnt. It’s so hot! That’s good right? Zippy that was perfect. I heard you came here for breakfast. That’s the truth. You knew we were filming here right? What, I’m not going to eat breakfast? There you go. Good point.
You gotta order this shoyu. Okay. This is yours. Okay. This is mustard? Yes, it’s hot mustard. Do you want to get some shoyu in there? You want to stir that up. It’s going to be beautiful. And then we’re going to take, well I don’t know if you guys can handle two scoops, but I’m a two scoop kind of mac guy. I don’t think you’ll be able to pull that one off.
I’ll put that right there. Nice. So we like pepper. Wow. Time is of the essence because you guys kept me waiting so there we go. Okay. Then we’re going to take a little bit of Portuguese sausage. I promise my fingers are clean. So now it’s all over there so you can eat it. Anytime I land, I come straight to Zippy’s.
It’s been the tradition since I was a little boy. My dad and I would come in from Iowa. I was with my mum and we would eat this food. So it’s a special thing to me. And so I do the same tradition with my children. So this is a proper Hawaiian institution? Well I mean this is local food. It doesn’t have like poi and lau lau and that’s step two.
This is saimin you’re going to stir up your mustard. Stir it up real good. You don’t want to get chunks in there, bro. Even them out. You want to dip that in there and get some of the flavour in there, okay? What I like to do is take a little bit and you put the sauce in there. Grab some of this. A little dip in there.
There’s not a lot of elbow room here but. And then drink that broth. Try it. It tastes delicious. Slurp it. Slurp down the- Did you do a lot or a little? A lot. No, a little I said. A little. It tastes like pure mustard. No, no, no. You take this. Dip it in the sauce. I think as Brits that’s more flavour than we have in an average month.
I thought this was going to be fast food. No. This is not fast food really. These noodles are incredible. Try that sausage. Try that. Boom. That’s good! Right? Follow me right now. Rice with chili. Mac salad. Get the mayonnaise in there. How’s that, bite the chicken. Oh my gosh. Oh my gosh. You’re f***ing welcome. Thank you.
Isn’t that good? That was damn good. Guys, please, everyone grab a piece of chicken. It’s delicious, crew, you should try it. Honestly, that chicken is unbelievable. I feel like zippies could be everywhere. It’s unbelievable. It’s so good. Yeah. Right? How are you enjoying Hawaii? Well, we arrived last night. We literally just got it.
This is the first thing I’ve done. This honestly feels like a dream because our flight was delayed. Yeah. It was 29 hours to get here from the UK. Yeah. Oh my gosh. Took a while. So I’m not sure any of this is real. (laughing) I’m a hundred percent real, buddy. Okay. Now what do you typically drink? Well, beer, but they don’t serve in here.
Okay. What beer would you choose typically? Guinness, goes with everything. Guinnes goes with everything. (laughing) Who are you clapping to? Where’s Andy? He’s dreaming again. Our producer. Yeah, all right. That wasn’t planned. No, it’s just confirming that this is a dream. Yeah. Ooh, and it’s ice cold. Oh, hey guys, guys.
I have never done this in zippies. This is a dream come true. Cheers. Cheers, mate. Good job, you silly little Englishman. (laughing) We brought something from our side of the pond. Oh, that is good. Actually, this goes well with zippies. Everything goes good. Zippies, I don’t know if you’re watching, but you should add this to the menu.
Okay. Oh, the menu at zippies, it’s endless. Yeah. But have you tried most of the things on the menu? How did you work out it was your favourite? Nothing. That’s the weird thing. I’ve only done this. I have my breakfast menu, and this is what I eat every time I come. I don’t mess it up. Are you serious? But you don’t know what you’re missing.
I know there’s a lot of great **** but that’s gonna be a problem. Oh, okay. (laughing) I’m already here three times a day. (laughing) Exactly. Maybe we can do something about that today cause we’ve actually ordered what Zippy says are their classics. Now, obviously – Please, bring ’em out. All right, here we go.
This is by far the best interview I’ve ever done in my life. (laughing) Yes. Oh, yeah. What the heck is this? That’s oxtail soup. Oh. Oh, damn. Everything we’ve had so far is incredible. Oh. That is so good. Is this like a whole – It’s so good. That is a whole oxtail. There’s a whole, I’m literally sat in a diner having an oxtail.
Oh, man. Wait so how many oxes put their tails into this? Well, I mean. (laughing) I mean seriously, they’ll be running out of oxes. (laughing) I think there’s at least three in there. I don’t think it’s one of the most sought after cuts of meat, Ollie. Probably be all right. (laughing) Be careful of that soup right here.
That’s Satan hot. What, like spicy or? No, no, no. Okay, okay. I destroyed the inside of my mouth. Absolutely. I can’t feel anything. (laughing) I did too, but I didn’t want to cry like a baby like you. But there’s literally skin coming out of the top of it. And it’s a surprise, you see no steam coming out of it.
I was like, I can get that one. I just manned up and didn’t tell anyone. But I’ll admit, it was hot. It was very, very hot. I feel nothing. I’m assuming this is some kind of fish. This is definitely not gonna beat England, but. No, we’re on home turf here. Deep fried battered fish. We would typically have this with salt and vinegar.
I like – This is the– That’s what we need is salt and vinegar. Salt and vinegar, wait. You like salt and vinegar on your fish and chips? I love – Are you serious? I gotta get this clapping **** down. (laughing) My team’s just gonna kill me if I did this. Hey, there we go. This is so unhinged. Definitely. Okay. Yeah, vinegar me up.
(laughing) I have no idea what’s happening right now. That’s – Can I keep that? Mm-hmm. I know you’ve travelled all the way here. Malt vinegar. Here, have a little bit. Don’t waste it cause I’m gonna keep that. Okay, okay, okay. Don’t waste anymore. Kate. Yeah, okay. (laughing) I don’t know how well it’s gonna go over.
Okay, is anyone cutting? Anyone? Kate. Somebody, somebody. Anyone? No, your team are shaking their head behind the cam. (laughing) I’m so sorry, Kate. Thank you, Kate. I taught him a bad habit. (laughing) Listen, it’s… (laughing) I meant it with all respect. I just meant you were doing it. Power has gone straight to his head.
You’re right. Maybe you say respectfully. (laughing) There you go. Korean fried chicken before. Spam Musubi. (laughing) This is the best. You have to do an enormous bite. Okay. Fit as much of this in your mouth as possible. What you wanna do is look your friend in the eye and do it first, ready? Okay. Okay. (laughing) Wait, so you’re gonna do a second bite.
That’s a really big bite! Okay. (laughing) Oh my gosh. Is that good? That’s really good. That’s a lot of rice. How is Spam that good? I know! Also, this is like a brick of rice. I have so many questions. How is it? I’m gonna save you. There you go. (laughing) Cheers. The only way to get it down. Mm. Spam, Musubi and Guinness is good.
Oh yeah. Now we should say. You can’t possibly be bringing more. We actually got a suprise for you. When we heard that Spam, Musubi was on the menu here. With different flavours. We thought it would be fun to try some different flavours for Spam. – That is fun. During lockdown, Ollie went on a bit of a spending spree and decided that he wanted to find all of the most insane Spam flavours from around the world.
I spent over a thousand dollars on Spam. This is all from my archive. Yeah. So starting off nice and easy, we have what I believe is quite common in a breakfast bowl, maple Spam. Shall we Lady and the Tramp? (laughing) Let’s wait and see. (laughing) This may not be the one. Okay. Okay, okay, okay. Oh. Ooh. Mm. All right.
I’m not the sweet – No, it’s very sweet. No, I don’t like that actually. Maybe what we need is something a little bit spicier. Some gochujang Spam. Gochujang? If you’re in Korea, Spam is a delicacy. I don’t know if a delicacy is the word I use, but yeah, they do give gift packets of Spam at chuseok. Well, it’s in the winning now.
Mm. Oh, that’s definitely better. That’s good. Oh, that’s really good. Such a strange combination of flavours. Mm. I must say, I preferred the original Spam. The original’s winning right now. Korean barbecue. Maybe this will be better. Oh my gosh, I’m eating so much rice. So much rice! I feel like I could literally just have that for lunch.
I mean, it’s like a meal, not a bite. We’re eating like a Hollywood stars yearly allowance of carbs at this meal. No, both of you guys are like **** and ribs. So I mean, for me, I’m a larger male, so it’s like, I can eat quite a few of these. This is which one? Korean barbecue. Oh. Ooh. It’s a bit smoky. It’s a little smoky.
My mouth is – (laughter) Okay. Delicious. (laughter) You were not a fan of that one. The last one we have. **** no, bro. Hell no. You’re not gonna enjoy it. Figgy pudding? Figgy pudding. Yeah, have you had Christmas pudding before? We call it Christmas pudding in the UK. All right. You may recognize it from the song.
You tried all my stuff, you go first. Obviously. Okay. You don’t want a lady in the tramp it? We’re doing it to figgy pudding? (laughter) **** it, man. Okay, okay. It’s a dream, baby. (laughter) Oh my gosh. What is happening? I just don’t remember a lady or a tramp holding it while they did it. (laughter) I felt like he cheated a little bit.
– I did. Oh well. That’s not good at all. No. Oh, it tastes like a scented candle. That’s on, that was absolutely what it tastes like. It does taste like a scented candle. Oh, revolting. Scent. More Guinness! (laughter) Well, there was actually one flavour of Spam that we didn’t turn into Musubi, because, well, it’s 15 years out of date.
This was the most rare one that we could find, actually. Stinky French garlic. Now that was, that’s $300 of Spam right there. You can notice at the bottom it says collector’s edition. No. If I were you, I’d put it in a cellar, let it mature for a few more years. Wow. (laughter) This is an amazing gift. I’m gonna put this in my man cave.
Oh, good, good. Wow. Use this as a bomb. Yeah, exactly. We actually originally got on the Spam hype by playing. It’s one of the most beloved segments we’ve played on our show. Okay. By Ollie, beloved by Ollie. Called, who wants to be a Spamillionaire? Who wants to be a Spamillionaire? (laughter) Yeah. That was, that was one.
I’ve prepared one special round for you. I’m not sure if sleep’s gonna help him, or if we’re gonna do that. This is who wants to be a Spamillionaire. Okay. (laughter) My gosh. I can’t keep a straight face. I’m Kimmy Jimmel. (laughter) All right. Oh my gosh. During World War II, which of these was actually true about Spam? Okay.
- Soldiers used it as shaving cream substitute. What? B. It was used to grease guns. C. Winston Churchill formally thanked Spam in the House of Commons. Or D. All of the above. I’m gonna go D, all of the above. No way. He’s a Spamillionaire! There is no way. There is no way. All of the above. Well you gotta, you gotta, yeah.
So Bacon fat would be able to do it. Yes, you’d be able to shave. Yes, obviously it would work with guns. It’s the only one that was like Winston Churchill, but I’m like, you ****ing love it, so I went with yeah. (laughter) It was when Winston Churchill became Prime Minister, again after the Second World War in 1953, he gave a speech thanking the United States for the Lend Lease program.
And he said, “We must regard the United States as a great source of supply and aid. I had my full share of Spam during the war, and I’m not ungrateful.” Wow. That is the most British way to thank something. (laughter) And I am not ungrateful. Hold on. I don’t want anyone to steal this, so. (clapping) – I- Gratefully, Kate.
(laughter) Please, Kate. She’s not coming, she’s not coming. Jen, with great gratitude. (clapping) She’s not coming. Andrew, Andrew. It’ll work for us, Andrew. I don’t hire – they would do it, but- Can you give this to Kate? (laughter) Put it on ice. Thank you, Andrew. So we’re here in Hawaii to promote Chief of War, your new show on Apple TV Plus.
It comes out August 1st. My birthday. Your birthday? I didn’t plan it, my 46th birthday. No way. Okay. Well, it is a real labour of love for you. It’s amazing. It feels so authentic. It feels like you’ve been working on it for a long time. Yeah, I mean, my whole life. This is my, like, the dream. This is as big as it gets.
It has all my passion and love and obviously family and support and my ancestors and this is my people. So it’s like, we’ve never had anything like this. So to be able to grow up and see something that’s only been on paintings and books, you know what I mean? I just need the Hawaiian people to really love it and I think they will.
Yeah, it’s a very exciting time. It’s taken me my, you know, 27 years I’ve been doing this. Unreal. Really, really exciting. There’s like a whole bakery section here as well. I know, I know. Do you ever do that at breakfast? I mean, listen, my dad is a big fan. I think they have, the custard is a great one here, right? It’s a Mamoa-sized slice right there.
It’s just a whole cake. What cakes are these, sorry? This is a chantilly cake and – Oh, the strudel. My dad’s very jealous right now, I should have. Oh yeah? Okay. Oh, here we go. Heck yeah. What is this? It looks spongy. It’s spongy, it’s light. They’re delicious. Not one, but two shakas. Oh yeah. Oh, shaka. Two shakas and oh yeah.
So I was gonna ask about Kim. My stuntman, yeah. Is it like a Cliff Booth situation, like from Once Upon a Time in Hollywood? He follows you around, you’ve got a bit of rivalry. Oh no. He, or you know, are you close with him? I’m extremely close to the point where we’ll have the homes together. Oh really? Yeah, yeah.
Oh wow. Yeah, I love him on my heart. Yeah, he’s one of my best friends. And does he do like body double stuff? I mean, obviously in this movie, you’re quite a shantily clad. You can spot Kim, you can spot Kim in a couple shots. Okay. Yes. Like, I know those cheeks. He’s a white guy, he’s an Aussie, but he got ass.
Okay, okay. He’s not **** and ribs like you guys. Okay. (laughing) Okay, ’cause I’ve got Momoa legs, but my torso is less Momoa, it’s more Chalamet. That’s in right now. Yeah, I suppose so. There, yeah. I’ve also got Chalamet facial hair. I need to learn from you. I do too, it’s just, I mean, this is like literally 20 years I haven’t cut my, you know what I’m saying? So I’m kinda like you, like I’m brothers of the Orient, we’re not that hairy either, bro.
You know what I’m saying? Like, it took me a long time too. I mean, you definitely probably looked this way when you were 13, didn’t you? Yeah. You kinda. Yeah, he hasn’t changed. I feel like, yeah, that’s a great thing. I can vouch for that. I got ID’d buying paracetamol. That’s not good. And you have to be 16 to buy paracetamol.
So he said, “Do you think there’s even the slightest chance “I’m 15?” to the person. (laughing) They were like, “I’m just doing my job.” And they doubled down. I had to get my driver’s license out. I’m there with my seven year old daughter, like when do you think I had this child? When I was like eight years old? All right, strudel time.
You know what? I wanna, you guys lady and tramp it. I’ll be right here. But no hands. Here, I’ll use, I’ll hold here. Here we go, come on in, guys. This is strangely intimate. Ready? Feel the aloha, Josh. Ready? Okay, yeah. Now I, have the time of my life. I don’t think you got enough strudel. I feel like you just got the ends.
No, I know. That’s a bit of a pastry. Yeah, it’s very dry. Yeah, it’s very dry. No, it’s delicious, what are you talking about? Okay. I just use a little bit of Guinness to wash it down. I gotta tell you, amazing moment. Yeah. Guinness in zippies? The clap. Please don’t make it. Oh, the clap? I’m gonna **** I’m gonna bring that, I don’t know if it’s gonna work.
But I’m gonna ****ing try. (laughing) Yeah. I have eaten more different varieties of food than maybe we’ve ever had in a video. Also spat Guinness everywhere. That’s the first time anyone’s spit Guinness on me that I didn’t knock out. But you got some – Yeah, I didn’t knock out, you know what I mean? It’s only the prototype of a shirt that I made with Harley Davidson.
It’s not like it’s important or anything. Wow. (clapping) Kill him. (laughing)
From Rare Spam Collections to Secret Diners: The Wild Truth Behind Jason Momoa’s Hawaiian Obsession
The Secret Life of a Hollywood Legend: Finding Comfort in the Aloha Spirit
It starts with a simple, steaming plate of local food. For most of us, comfort food is a Sunday roast, a slice of pizza, or perhaps that one secret recipe passed down through generations. But for Hollywood icon Jason Momoa, comfort is found in a booth at a specific, unassuming local diner in Hawaii. It is a place where time slows down, where the clinking of silverware against ceramic plates replaces the roar of film sets, and where a simple bowl of soup can carry the weight of a lifelong legacy.
In a recent, unscripted, and wildly chaotic afternoon, the star sat down to share a piece of his heart—and his favorite meal—with two inquisitive visitors. What followed was not just an interview, but a masterclass in staying connected to one’s roots, even when the world knows your name in every corner of the globe. But why this specific place? And what is the mystery behind the “collector’s edition” item he guards in his private man cave? The answer lies in the intersection of fame, family, and a very peculiar obsession with a legendary canned meat.
The Sacred Tradition of Zippies
For many, landing in Hawaii is a chance to hit the beach, soak in the sun, and dive into the crystal-clear Pacific. For Jason Momoa, the first stop is non-negotiable. He walks through the doors of Zippies, a local institution, with the reverence of someone entering a sacred space.
“Never keep a hungry Hawaiian waiting,” he jokes, but there is a clear sincerity in his eyes. For Momoa, this isn’t just a diner; it is a time capsule. He explains that his bond with this specific food goes back to his childhood. When he was just a young boy, traveling from the snowy landscapes of Iowa to the warmth of his home, these flavors were his anchor. He remembers his mother and father sharing these same meals, a tradition that provided stability and joy. Now, as a father himself, he maintains that ritual, ensuring his children know the taste of their heritage.
It is a poignant reminder that no matter how many blockbusters one stars in, the soul often yearns for the simple, familiar tastes of home. While the menu at Zippies is vast—a sprawling document of local culture—Momoa admits he rarely deviates from his classic breakfast order. It is a disciplined choice in a life that is often defined by the unpredictable nature of film production.
The Art of the Perfect Bite
As the afternoon progresses, the atmosphere lightens, moving from quiet reflection to high-energy culinary experimentation. Our host learns the “right” way to enjoy a meal in Hawaii. It involves a dance of flavors: the perfect stir of hot mustard, the delicate balance of rice and protein, and, of course, the bold choice of adding vinegar to fish.
“You want to get some shoyu in there,” he guides his guests. “Stir that up, it’s going to be beautiful.”
There is a sense of genuine joy in watching a global star teach the nuances of local eating—the “two-scoop” rule for macaroni salad, the importance of the broth, and the sheer delight of a crispy piece of fried chicken. It is a messy, slurp-filled affair that brings everyone at the table together. But it isn’t just about the chicken. It’s about the permission to be human, to make a mess, and to find humor in the simple act of eating.
What would you have done in this situation? Would you have been brave enough to try the “expert” dipping technique, or would you have stuck to your own, perhaps more conventional, methods?
The “Spam” Phenomenon: A Culinary Mystery
The conversation takes a sharp turn into the unexpected when the topic of Spam arises. To the uninitiated, it might seem like a mere pantry curiosity, but to those who know, it is a delicacy. Momoa watches with amusement as his guests present a bizarre array of flavors they have collected—some of which have been sitting in storage for years.
From maple-infused to spicy gochujang, and the infamous “figgy pudding” variety, the table becomes a laboratory of taste. The reaction to the figgy pudding Spam is, perhaps predictably, mixed—a reminder that some culinary experiments are better left as collectors’ items.
But the highlight of the segment is the history lesson. Did you know that during World War II, Spam wasn’t just eaten—it was utilized? It served as everything from a makeshift shaving cream substitute to a lubricant for weaponry. And even more surprisingly, the great Winston Churchill himself once offered a formal note of gratitude regarding the American supply of the meat. It is a historical tidbit that highlights just how deeply ingrained this product is in global culture, despite its humble origins.
The Weight of a Legacy: “Chief of War”
Beneath the laughter and the food-filled banter lies a deeper purpose for this trip. Momoa is here to promote Chief of War, a project that he describes as the “labor of love” of his entire career.
For 27 years, he has been building his craft, but this project is different. It is his people, his ancestors, and his voice. “We’ve never had anything like this,” he explains, noting that for years, Hawaiian culture was only ever captured in paintings or static books. To see it brought to life with such authenticity is a dream realized. He speaks with a quiet intensity about the responsibility of portraying his history, a weight he carries with grace and immense pride.
This is the “open loop” of his career. Having spent decades honing his skills, this project feels like the culmination of everything he has learned. It is a testament to the idea that fame is fleeting, but heritage is permanent.
Close Connections and the “Cliff Booth” Effect
The interview takes a personal turn as he discusses his best friend and frequent collaborator, Kim. There is a playful rivalry, but underlying it is a deep, unshakable loyalty. They are close enough to share homes, lives, and the screen. Momoa reveals that Kim is often right there with him, even doing the physical work that the spotlight often hides.
“I love him with all my heart,” Momoa says, showcasing a softness that his rugged exterior sometimes obscures. It is a refreshing take on the “Hollywood friendship” narrative. In an industry known for temporary alliances, these two have built something lasting.
The Final Stretch: A Toast to Memories
As the afternoon winds down, the group makes a final, bold toast. Guinness and local Hawaiian favorites might seem like an unlikely pairing, but in the spirit of the day, it works perfectly. They share a laugh about the “clap”—a gesture of camaraderie that feels both awkward and inherently bonding.
It is here that the true spirit of the encounter shines through. It is not about the celebrity; it is about the shared human experience. Whether it is the dry strudel that requires a hearty drink to wash down or the shared laughter over a “man cave” filled with rare Spam, the moment is defined by authentic connection.
Reflection and the Unspoken Truth
Looking back at the afternoon, the message is clear: Even when you have traveled the world and lived a thousand lives on screen, the things that truly ground you are the people you love and the memories that connect you to where you came from. The Zippies diner, the Spam, and the stories about his father—these are not just details; they are the threads that weave the fabric of his life.
We often look at stars like Jason Momoa and see only the muscles, the fame, and the action sequences. We forget the quiet boy who loved his father’s favorite lunch. We forget the man who takes his heritage seriously enough to dedicate nearly three decades to a single project.
As we conclude this journey, we invite you to reflect on your own “Zippies.” Is there a place, a dish, or a memory that instantly transports you back to a time of innocence and comfort? Do you still practice the traditions you were raised with, or have you created new ones that carry the same weight?
The world is full of noise, but the most important stories are often whispered over a plate of shared food, in a quiet booth, with the people who matter most.
What is the one comfort food or tradition that makes you feel most like yourself? Share your thoughts below and let’s keep the conversation going. After all, the best stories are the ones we tell together.
There is a finality in the way he discusses his future projects and his past memories—a sense that everything he has done has led to this exact moment. He is a man who knows exactly who he is, where he comes from, and what he stands for. It is rare, it is beautiful, and it is entirely, authentically him.
The story of Jason Momoa is far from over, but if this afternoon in Hawaii is any indication, he will continue to carry his heritage with him, one plate of comfort food at a time. Do not just watch the story; be a part of the conversation. Share this article, tag a friend who loves Hawaiian culture, and tell us: what makes a meal feel like home to you?
