the plantation owners hired immigrant workers, which included Chinese, Koreans, Japanese, Filipinos, and Portuguese. Each ethnic group wanted its own food in workplaces, and farms and grocery markets were established. The Chinese immigrants brought Cantonese cuisine, cooking the first stir fry, sweet and sour, and dim sum dishes in the islands, and replaced poi with rice, adding their own herbs and spices. Chinese rice growers imported familiar fish varieties from Asia to stock local streams and irrigation ditches. Korean immigration to Hawaii brought kimchi and built barbecue pits to cook marinated meats. Korean-style bulgogi or boneless meat with moderately sweet garlic sauce and galbi or meat with bones and moderately sweet garlic sauce as well, and another Korean favorite bibimbab or mixed rice with seasoned vegetables, namul, sweet and spicy gochujang and bulgogi topping also became an integral part of Hawaiian cuisine. The Portuguese immigrants came to Hawaii from the Azores in the late 19th century, introducing their foods with an emphasis on pork, tomatoes and chili peppers, and built forno, their traditional beehive oven, to make pão doce, the Portuguese sweet bread and malasada. Whalers brought in salted fish, which ultimately became lomi-lomi salmon. The Japanese brought bento and sashimi, and, although many of their vegetable seeds would not grow in the climate of the islands, they succeeded in making tofu and soy sauce. The homes of Japanese immigrants lacked ovens, so their cooking relied on frying, steaming, broiling, and simmering, leading to the popularization of tempura and noodle soups in Hawaii. By the early 20th century, the Japanese were the largest ethnic group and rice became the third-largest crop in the islands. Puerto Rican immigration to Hawaii began in 1900, contributing spicy, Spanish-seasoned thick soups, casseroles, pasteles, and meat turnovers. Filipinos reached Hawaii in 1909, bringing peas and beans, the adobo style of vinegar and garlic dishes, choosing to boil, stew, broil, and fry food instead of baking, and eating sweet potatoes as a staple besides rice. Samoans arrived in 1919, building their earth ovens above ground instead of below like the imu, and made poi from fruit instead of taro. After the Vietnam War ended in 1975 immigrants from Southeast Asia arrived, bringing lemongrass, fish sauce and galangal, popular in Thai and Vietnamese cuisine. Territorial period – statehood The first restaurant in Honolulu was opened in 1849 by a Portuguese man named Peter Fernandez. Situated behind the