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“Saia’s spot, keeping 25+ years of tradition alive, one recipe at a time,” read a banner at Saturday’s South Pacific Food Fest in East Palo Alto.
The banner — draped over a booth of laughing family members and longtime chefs – listed Tongan dishes like lu kapa pulu, steamed corned beef with tomatoes and onions wrapped in layers of taro leaves.
From 1999 to 2008, their family ran Islands Delite on E. Bayshore Road in East Palo Alto — the only establishment dishing up traditional Tongan food in the area and considered a staple in the community.
“I was 8 years old when it opened and grew up in there,” Fonua said. “But you don’t know what you have until you lose it.”
Ever since its closure, his dad has been “itching to get back in the game,” and for the first time in over 15 years, he got his chance.
“The business is named after my dad,” said Uilifeleti Fonua, his son.
Hundreds of people from all over the Bay Area flocked to East Palo Alto on Saturday to attend the second annual South Pacific Food Fest, which showcased 16 Pacific Islander-owned businesses in University Circle.
Angelina Hurrell, owner of Tokemoana Foods and Fusi Taaga, started the event last year with the aim of creating a space for Pacific Islander talent. Before the event, they held workshops for the vendors, discussing marketing and helping them fill out business-related paperwork.
Customers line up at Saia’s spot at the South Pacific Food Fest on Oct. 12, 2024. Photo by Lisa Moreno 
Jacinta Seiuli serves poke nachos at the South Pacific Food Fest on Oct. 12, 2024. Photo by Lisa Moreno 
Tuk Eats employees prepare an order for customers at the South Pacific Food Fest on Oct. 12, 2024. Photo by Lisa Moreno 
Daulomani Creations attends the East Palo Alto South Pacific Food Fest on Oct. 12 2024. Photo by Lisa Moreno 
Daulomani Creations attends the East Palo Alto South Pacific Food Fest on Oct. 12 2024. Photo by Lisa Moreno
“We wanted to showcase our people’s talent,” Hurrell said.
Many of the businesses — run out of homes — haven’t had experience selling at markets, but Hurrell and Taaga wanted to change that.
The opportunity was game-changing for Fonua’s family, who started serving Tongan food again during the COVID-19 lockdown.
“My dad taught me the recipes for all his dishes,” he said.
Depending on their success at the market, Fonua said, would determine how the business would proceed, whether in their home kitchen, a food truck or at a brick and mortar.
Jocelyn Vaitai, niece of Tuk Eats business owner Tricia Kaho, ran her aunt’s booth at the market, selling her signature cookies.
“It takes a lot for us to come out to events,” she said. “My aunt is really picky about where we attend, but this is our community.”
Like Vaitai, many of the business owners seldom get the chance to be in a space specifically for Pacific Island culture.
Raijieli Ranadinivula, owner of Daulomani Creations, which sells traditional Fijian wood carvings and “tapas,” relished the opportunity.
“I love being here, these are my people,” she said, smiling. “It’s inspiring to be around so many creators and I believe everyone is one at heart.”
She aims to support Fijian talent through her business, scouting out artisans in Fiji and helping them sell their creations in California.
Ranadinivula started the company only a year ago but has balanced it with attending college and working full time. It’s her dream to focus specifically on running the business, and markets like this one are integral to sales and marketing.
Jacinta Seiuli and her husband, who everyone calls “Chef T,” she said, operated Sacramento-based Fresh off Da Boat, a Pacific Islander-fusion restaurant with dishes like Poke nachos and Taro fries.
It’s not easy to attend events, pack up their business and cook dishes on the fly, but the market was important to them.
“It’s beautiful seeing Pacific Island people come together and show what we can bring to the table,” Seiuli said.
While the event only started last year, organizers Hurrell and Taaga hope to continue, expand and find sponsors.
“It still hasn’t set in,” Hurrell said Sunday morning. “There’s nothing else like this.”
