The Hawaii Traveler

by © neikirk73

Who says taste has to be complicated? Or expensive? Some of the most delicious dishes ever experienced on the islands are to be found–dare I say?–on a paper plate. Maybe it’s the atmosphere. I’ve heard outdoorsman say that everything tastes better when cooked over a campfire, and maybe everything’s just as ono (“delicious”) when in Hawai’i. Who cares? Let’s eat.

First on the menu: Saimin (“sigh-min”), a chicken noodle soup that rendered me unable to bear the thought that I ate those cheap Ramen noodles in college. And beyond. Where to get it: pretty much everywhere, including the Hana Ranch Restaurant. (Warning: The Hana Ranch restaurant reviews are terrible across the board, but I’ve had good results with the saimin from the walk-up take-out window.) On a more rave review related note, there’s House of Noodles on the Kuhio Highway in Kapa’a Kaua’i, which has all kinds of noodles for all kinds of noodle eaters, and was just so tasty that asking for the check made me want to cry.

Hanalei Mixed Plate on Kaua’i Photo by © rstclark

Mixed plate

Also often called plate lunch, the typical mixed plate is composed of two scoops of rice and a scoop of macaroni salad with some sort of meat accompaniment. The origins of mixed plate reflect the plantation days, when field workers from the Pacific/Pan Asian regions would gather for lunch, and share each other’s fare. With teriyaki beef with rice and pickled vegetables from the Japanese laborers, a traditional dish of adobo or meat stew from a Filipino fellow, a Korean’s kalbi or marinated ribs, some Chinese rice noodles with some famous Hawaiian kalua pig, the original mixed plate was born.

Today, one such mixed plate/plate lunch is the renowned Moco Loco--not for the faint of heart–literally. With thick gravy and an egg or two on top of a hamburger patty and rice, Moco Loco isn’t something you’ll want to order every day if you’re watching your saturated fats and cholesterol. But those who crave a rich meal at any time of the day–I especially love it at breakfast–will at least find it a memorable experience.

My favorite mixed plate restaurant of all time: Aloha Mixed Plate, on Front Street in Lahaina, Maui. Get there early, like just before they open. With the view, and the food, and the proximity to downtown Lahaina, you’re going to have to smell the food while you wait in line, and if that isn’t torture, I don’t know what is.

Other meccas of the mixed plate and more

Honua Store, on the grounds of the Ritz-Carlton in Kapalua, Maui–Very affordable, with plenty of local flavor, it’s the no-frills route to making sure you stay nourished between activities. The picnic tables out back are fine and utile, but what with their location near the Dumpsters, the flies will make it impossible for you to really take your time.

The port without the plate

If you’re looking for a dish that’s meaty, delicious, and very portable, there’s manapua, or pork-in-a-bun as I call it, These little dandies are like the other dim sum, with the perfect combination of baked or steamed dough outside, and meat or bean curd (or lots of other things) inside.

Most authorities concur that the only manapua worth eating is on Oahu. Try Kwong On, a manapua pusher with a sign out front that for some reason says “Chinese Merchandise.” In Kaimuki, Oauhu, land of a thousand restaurants, just inland from Diamond Head, Oahu.

And then there’s the Spam
If you don’t love Spam, keep it a secret while traveling here. A favorite of just about all Hawaiian’s, there’s even a Spam festival on Oahu every year called Spam Jam Waikiki, a street festival in celebration of love. A love for Spam.

On a related note, many Hawaiians harbor an adoration of beef jerky that’s unparalleled elsewhere in the known universe. In fact, beef jerky’s siren song is so strong, that islanders will go all the way to Las Vegas for it. Go figure.

Whatever your pleasure, it’s bound to be within reach. And if it isn’t, there’s always omiyage. Bon apetit!

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