 The first "pūpū" platters were eggrolls, chicken wings, spare ribs as well as other Chinese-American foods.Eventually Trader Vic would create the Mai Tai in his restaurants in the San Francisco Bay Area and the Tiki bar would become an American cocktail tradition.Hors d'oeuvres, also called amuse-bouches, served around bars in Australia are oysters and alsace foie gras.