The Hawaiian plate lunch is a cultural icon, a delicious monument to resourceful eating born from plantation days. Learning to navigate its offerings is key to an authentic dining experience in Hawaii, and this guide will equip you to order like a seasoned local, understand the nuances of each component, and discover where to find truly exceptional plate lunches.
A Brief History: From Plantation to Plate
The plate lunch’s origins are deeply rooted in Hawaii’s plantation era. As immigrant laborers from diverse cultures (Japanese, Chinese, Filipino, Portuguese, and more) toiled in the fields, they brought their own culinary traditions. Lunch breaks were a mix of these influences, resulting in a communal, affordable, and filling meal. These early lunches often consisted of rice, leftover meats, and pickled vegetables. Over time, these elements evolved and melded, giving rise to the modern plate lunch we know and love. The Japanese bento box, with its compartmentalized food sections, played a significant influence, shaping the presentation and variety found in plate lunches.
The Anatomy of a Plate Lunch: Deconstructing the Menu
Understanding the core elements of the plate lunch unlocks a world of culinary possibilities. The standard plate lunch typically comprises rice, macaroni salad, and a main entree. However, knowing the variations and knowing what to ask for dramatically enhances your experience.
Rice: The Foundation
Rice isn’t just a side dish; it’s a non-negotiable part of the plate lunch experience. Short-grain rice, often Japanese-style, is the norm, prized for its slightly sticky texture that makes it easy to eat with chopsticks (though forks and spoons are perfectly acceptable!). Occasionally, you’ll find places offering brown rice as a healthier alternative, though it’s less common. Don’t underestimate the power of asking for extra rice (“more rice, brah”). It’s generally free, and extra rice makes everything better, especially for soaking up the flavorful sauces from your entree.
Macaroni Salad: A Unique Hawaiian Twist
This isn’t your average picnic macaroni salad. Hawaiian macaroni salad is usually characterized by its simplicity and slightly sweet taste. It’s typically made with elbow macaroni, mayonnaise, and often a touch of milk or sugar. The consistency is creamy and thick, almost like a paste. While other ingredients like carrots or celery might appear, the classic version is remarkably minimalist. The “secret” ingredient, according to many locals, is letting it sit overnight to allow the flavors to meld fully. This is a key identifier of a truly authentic plate lunch spot. You either love it or are confused by it – but you cannot leave Hawaii without giving it an honest try.
The Main Entrees: A World of Flavors
This is where the plate lunch truly shines, showcasing the diverse culinary influences of Hawaii. Here’s a breakdown of some popular choices:
- Kalua Pig: Perhaps the most iconic Hawaiian dish, kalua pig is traditionally cooked in an underground oven (imu). The result is incredibly tender, smoky, and flavorful pork. It’s often shredded and seasoned simply with salt. The key to good kalua pig is the smokiness imparted from the kiawe wood used in the imu. A proper kalua pig will fall apart at the slightest touch.
- Lau Lau: Another traditional Hawaiian dish, lau lau consists of pork (or sometimes fish) wrapped in lu’au (taro) leaves and steamed. The leaves impart a subtle, earthy flavor to the meat. Lau lau is incredibly moist and tender. Eating lau lau is a bit of an art. You can eat the cooked lu’au leaves, but many locals discard them, preferring to savor the flavorful pork within.
- Chicken Long Rice: Despite its name, this dish isn’t actually made with rice. Instead, it features bean thread noodles (also known as cellophane noodles) cooked in a flavorful broth with chicken, ginger, and vegetables. It’s a comforting and savory option, especially on cooler days. Its relatively mild flavor makes it a good choice for those hesitant about stronger Hawaiian flavors.
- Teriyaki Beef/Chicken: A classic example of Japanese influence, teriyaki beef or chicken features thin slices of meat marinated in a sweet and savory soy-based sauce. It’s a reliable crowd-pleaser and readily available at most plate lunch spots. The quality varies widely – look for places that use a homemade teriyaki sauce, rather than a pre-made bottled version.
- Chicken Katsu: Another Japanese-inspired favorite, chicken katsu consists of breaded and deep-fried chicken cutlets served with a sweet and savory katsu sauce. The chicken should be crispy on the outside and juicy on the inside. The katsu sauce is also crucial. Some places offer different variations, like a spicy katsu sauce.
- Loco Moco: This is a Hawaiian comfort food staple! It consists of a hamburger patty served over rice, topped with a fried egg and brown gravy. Variations abound, with some places adding onions, mushrooms, or even chili to the gravy. The Loco Moco is not for the faint of heart – it is a calorie bomb, but a true representation of local flavors.
- Spam Musubi: While technically not a plate lunch entree, Spam musubi is a ubiquitous snack and often included as part of a larger plate. It’s a slice of grilled Spam atop a block of rice, wrapped with nori seaweed. It’s simple, salty, and surprisingly satisfying. Don’t knock it until you try it!
- Poke: Although often served on its own, poke (diced raw fish, typically tuna, marinated in various sauces) can also be found as an entree option. Look for places offering different poke varieties, such as shoyu (soy sauce), spicy mayo, or limu (seaweed) poke.
- Korean Chicken: Another popular choice with a sweet and spicy flavor profile. Typically, the chicken is deep fried, then coated in a sticky, gochujang based sauce.
Navigating the Menu: Ordering Like a Local
While most plate lunch spots have menus, the real key is understanding the lingo and a few unwritten rules.
Common Phrases to Know:
- “Plate Lunch”: Obvious, but essential. This is your generic request.
- “Mixed Plate”: Allows you to choose two (or sometimes three) entrees. This is perfect for trying multiple things! For example, you might order a “mixed plate with kalua pig and teriyaki beef.”
- “Mini Plate”: A smaller portion, usually with less rice and one entree. A good option if you’re not feeling overly hungry or want to sample a few different places.
- “Katsu Curry”: Chicken or pork katsu served with Japanese curry. It’s usually offered as a separate option, not part of the standard plate lunch entrees, but it’s worth looking out for.
- “No Mac Salad”: If you really dislike mac salad (though we encourage you to give it a fair chance!), you can ask for “no mac salad.” Most places will substitute it with extra rice or a small side salad (usually greens with a basic vinaigrette).
- “Extra Rice”: Never hurts to ask! Especially if you plan on sharing.
- “Shoyu”: Soy sauce. Crucial for seasoning your rice or kalua pig.
- “Chopsticks/Fork/Spoon”: Most places will have these readily available, but it’s good to know the terms.
Tips for Ordering:
- Don’t be afraid to ask questions. Plate lunch spots are generally very casual and friendly. If you’re unsure about something, just ask!
- Observe what others are ordering. See what looks popular and ask the cashier for their recommendations.
- Check the daily specials. Many places offer daily specials that aren’t listed on the regular menu. These can be a great way to try something new and often represent the chef’s personal favorites.
- Consider sharing. Plate lunch portions are often generous. Sharing a mixed plate with someone is a great way to sample more dishes without overeating.
- Look for the local favorites. A long line of locals is usually a good sign! Check online reviews (Yelp, Google) and look for places that are consistently praised for their authenticity and quality.
Beyond the Plate: Enhancing Your Experience
Once you’ve mastered the basics of ordering, it’s time to delve a little deeper into the plate lunch culture.
Finding the Best Plate Lunches:
The best plate lunches aren’t always found in fancy restaurants. In fact, they are more likely from unassuming hole-in-the-wall establishments, food trucks, or local markets. Here are some things to look for:
- High turnover. A busy place means the food is fresh and the locals approve.
- Local ingredients. Look for places that source their ingredients locally, especially their pork and fish.
- Homemade sauces. A good teriyaki sauce or katsu sauce can make all the difference.
- Word-of-mouth recommendations. Ask locals for their favorite plate lunch spots. They’re usually happy to share their knowledge.
Island-Specific Recommendations:
While plate lunches are available on all the Hawaiian islands, each island has its own unique culinary specialties and hidden gems. Here are a few to get you started:
Oahu:
- Helena’s Hawaiian Food (Kalihi, Honolulu): A legendary establishment known for its traditional Hawaiian dishes, including kalua pig, lau lau, and pipikaula (dried beef ribs). Be prepared to wait in line, especially during peak hours. Expect to spend around $15-20 per plate. Limited seating is available.
- Rainbow Drive-In (Kapahulu, Honolulu): A classic drive-in serving plate lunches since 1961. Famous for its mixed plates and gravy-smothered dishes. Prices are affordable, around $8-12 per plate. Ample outdoor seating.
- Zippy’s (Various locations): A local chain offering a wide variety of plate lunches and other Hawaiian-style comfort food. Their chili is a must-try. Prices are moderate, around $10-15 per plate. Open 24 hours at some locations.
Maui:
- Star Noodle (Lahaina): Although not strictly a plate lunch place, Star Noodle offers elevated Asian-inspired dishes that are perfect for sharing. Their pork buns and garlic noodles are particularly popular. Prices are higher than typical plate lunches, around $20-30 per person. Reservations are recommended.
- Sam Sato’s (Wailuku): A local favorite known for its dry mein noodles (which aren’t actually dry, despite the name) and plate lunches. Prices are very reasonable, around $8-12 per plate. Cash only.
- Geste Shrimp Truck (Kahului): While technically a shrimp truck, Geste offers delicious garlic shrimp plates with rice and macaroni salad – essentially a plate lunch in disguise. Prices are around $15-20 per plate.
Big Island:
- Pine Tree Cafe (Hilo): Offers a wide range of local favorites, including kalua pig, lau lau, and Korean chicken. Prices are moderate, around $10-15 per plate.
- Tex Drive In (Honoka’a): Famous for its malasadas (Portuguese donuts), but also serves delicious plate lunches. Prices are affordable, around $8-12 per plate.
- Pono Grindz (Kailua-Kona): Known for its fresh and flavorful poke bowls and plate lunches. Prices are moderate, around $12-18 per plate. Focuses on healthy and locally sourced ingredients.
Kauai:
- Pono Market (Kapa’a): A local market offering a wide selection of plate lunches and Hawaiian specialties. Known for its authentic flavors and reasonable prices. Prices are very affordable, around $8-12 per plate.
- Hanalei Taro & Juice Co. (Hanalei): Specializes in taro-based dishes, including kulolo (a taro pudding) and lau lau. A great place to experience traditional Hawaiian cuisine. Prices are moderate, around $10-15 per plate.
- Kountry Style Kitchen (Kapa’a): Known for large portions of Hawaiian, American, and Filipino breakfasts. In Hawaii, it’s breakfast all day long, order plate lunch combination platters with eggs and Portuguese sausage. Expect to spend around $10-15.
The Social Aspect: Sharing and Aloha
The plate lunch isn’t just about the food; it’s about the experience of sharing a meal with friends and family. It’s common to see locals gathered around picnic tables, sharing plates and stories. This communal aspect is an integral part of the Hawaiian culture. Remember to embrace the spirit of “aloha” – kindness, generosity, and sharing. Offer to share your food with others, and be open to trying new things. You might just discover your new favorite dish!
Considerations for Dietary Restrictions
While the traditional plate lunch isn’t always the most accommodating to dietary restrictions, there are ways to navigate the menu and find suitable options.
- Gluten-Free: Rice is naturally gluten-free, but be mindful of sauces, which may contain soy sauce (wheat-based). Kalua pig and lau lau are generally gluten-free, but always confirm with the restaurant.
- Vegetarian/Vegan: Vegetarian options are less common, but stir-fried vegetables, tofu dishes, and salads may be available. Vegan options are even rarer, but it’s worth asking if they can prepare a dish without meat or dairy.
- Allergies: Be sure to inform the restaurant about any allergies you have. Cross-contamination is a possibility in smaller kitchens, so it’s important to be clear about your needs.
The Future of the Plate Lunch
Despite changing culinary trends and globalization, the Hawaiian plate lunch remains a beloved and enduring part of the islands’ culture. It continues to evolve, with chefs experimenting with new flavors and ingredients while staying true to the core principles of affordability, abundance, and cultural fusion. The plate lunch is more than just a meal; it’s a symbol of Hawaii’s rich history and diverse heritage, a taste of aloha that can be enjoyed by everyone.
FAQ: Common Questions About Plate Lunches
What is the best way to find authentic plate lunches? Look for smaller, local establishments rather than chain restaurants. Ask locals for their recommendations and check online reviews. A long line out the door is usually a good sign!
How much does a plate lunch typically cost? Prices can vary, but you can generally expect to pay between $8 and $15 for a standard plate lunch. Mini plates are usually cheaper.
Is it okay to eat the lu’au leaves in lau lau? Yes, you can eat the cooked lu’au leaves. They have a mild, earthy flavor. However, many locals prefer to discard them and just eat the meat inside.
What’s the difference between a plate lunch and a bento box? While both are portable meals consisting of rice, protein, and sides, a plate lunch is distinctively Hawaiian and features specific dishes like kalua pig, macaroni salad, and teriyaki beef. Bento boxes, on the other hand, are a broader category encompassing Japanese-style lunches with a wider variety of ingredients.
Why is macaroni salad so common in plate lunches? Macaroni salad likely became a staple due to its affordability, ease of preparation, and shelf stability in the warm Hawaiian climate. It also reflects the diverse culinary influences of the plantation era.
Can I customize my plate lunch? Yes, most places are happy to accommodate requests, such as substituting the mac salad, adding extra rice, or ordering a mixed plate with different entrees.
What should I drink with my plate lunch? Popular choices include iced tea, Hawaiian Sun fruit drinks, and POG (passion-orange-guava juice).
Are there any etiquette rules I should be aware of? Be respectful of the staff and other customers. Clean up after yourself and offer to share your food with others. Embrace the spirit of “aloha.”
What’s the deal with Spam in Hawaii? Spam became popular in Hawaii during World War II due to its long shelf life and availability. It has since become a beloved local staple and is featured in dishes like Spam musubi.
References
- “A Brief History of the Hawaiian Plate Lunch.” Honolulu Magazine.
- “The Story of Spam in Hawaii.” Smithsonian Magazine.
- “Hawaiian Plate Lunch: A Cultural Icon.” Hawaii Tourism Authority.
- “Local Kine Grindz: The Hawaiian Plate Lunch.” Maui No Ka ‘Oi Magazine.
Ready to embark on your own plate lunch adventure? Don’t hesitate! Book that trip to Hawaii, step out of your comfort zone, and order with confidence. Try the kalua pig, sample the unique mac salad, and experience the true taste of aloha. Your taste buds (and your stomach) will thank you!
