The Hawaiian plate lunch encompasses much of the cultural identity found within Hawaii’s boundaries. It speaks to the State’s deep, colorful heritage, depicting the many fusions of culinary styles from various immigrant groups that worked to deserve a place in the local food culture—from the indigenous Hawaiians to contemporaries of Portuguese, Chinese, Japanese, and Filipino cuisines—representing flavors and cultural diversity through incessant change. Exploring this festive meal’s history and significance gives critical insight into the social and culinary evolution of Hawaii.
Historical Roots
Plate lunch dates back to the late 19th century, which is of special historical significance as the plantation era in Hawaii. By the 1880s, the state was experiencing tremendous growth in both its sugar and pineapple sectors, expanded to adapt workers from all parts of the globe: China, Japan, Korea, the Philippines and Portugal. These immigrants were rich with culinary backgrounds, which would play a big role in the formation of that special fusion cuisine that very much typified Hawaiian food night’s
These early plantation workers used to pack rice and leftover food from last night’s dinner in bento boxes. In due course of time, these bento boxes would turn into what is hugely popular today as the classic plate lunch. What was unique in such an evolving Hawaiian tradition was the additional feature of macaroni salad, a particularly American contribution that still managed to bridge these different culinary preferences on the rocky island. Indeed, it is this syncretism of influences from different cultures that distinguishes the birth of the plate lunch as a cultural symbol for Hawaii’s multicultural heritage.
Cultural Significance
The plate lunch—instantly recognizable as a dear tradition in Hawaii—does a great job of showcasing this multicultural tapestry that is this island. This iconic meal across Hawaii mirrors quite a lot the makeup of Hawaii’s varied society in its harmonization of influences from different cultures into one fine, culturally diverse dining experience.
At the heart of this gastronomic ensemble is the aromatic and fluffy rice, a basic element borrowed from Hawaii’s culinary traditions. The creamy and subtly tangy macaroni salad is indicative of American cuisine and, therefore, complements the rice by adding a delightful dash of indulgence to the plate. At the same time, the variety of proteins available—from the crispy Japanese chicken katsu to the tender and succulent Korean kalbi ribs—reflects the many foods of Hawaii’s immigrant communities and shows off culinary ability that is different, yet uniquely the same.
More than the sumptuous flavors and tantalizing aromas it carries, this dish encapsulates aloha and ohana—translating into many simple things, such as familial bonding or just being together. Think about a delicious meal shared and embraced with the family and loved ones around you—the simplest moment creating some of the deepest memories, the ones you make timelessly at home, on the beach, or whatever the case may be. Whether in a relaxed beach picnic or in a jolly family gathering, this exquisitely epitomizes the warm, inclusive nature of Hawaiian hospitable culture.
Ultimately, the plate lunch serves as a resilient symbol of Hawaii’s warm and inviting soul, through which rich traditions converge to give birth to a distinctly Hawaiian culinary masterpiece.
Components of a Plate Lunch
A traditional Hawaiian plate lunch would typically have the following components:
- Rice: Normally two scoops of white rice, although brown rice is sometimes opted for as the healthier choice.
- Macaroni Salad: Creamy, tangy salad of elbow macaroni, mayonnaise, and sometimes grated vegetables like carrots and celery.
- Protein: And this is where the real plate lunch magic happens, coming in a range of options including:
- Chicken Katsu: Chicken breasts covered in breadcrumbs and deep-fried to perfection, with an accompanying tangy katsu sauce.
- Kalua Pork: Helena’s pork, smoky and slow-cooked, usually baked in an underground oven, or imu.
- Teriyaki Beef: Thinly sliced beef marinated in a sweet Giovanni’s teriyaki sauce.
- LomilomiOahu’sn: A Hawaiian dish made with salted, diced salmon mixed with tomatoes and onions, served cold.
- Kalbi Ribs: Korean-style short ribs marinated in a mixture of soy sauce, sugar, garlic, and sesame oil, then grilled3.
Popular Plate Lunch Spots
Plate lunches can be found everywhere in Hawaii—from food trucks to lunch wagons and diners to local markets. Some popular spots include the following;
- Rainbow Drive-In: The place, operating since 1961 in Honolulu, really made plate lunch a tradition. They’re known for their mixed plates with a mix of different proteins that are recommended.
- L&L Hawaiian Barbecue: With locations all over the state of Hawaii and the mainland United States, this restaurant offers a vast variety of plate lunch options—most notably, chicken katsu and lua pork.
- Helena’s Hawaiian Food: This is a James-Beard-Award-winning restaurant in Honolulu, noted for its traditional Hawaiian dishes, and deservedly so—an outstanding plate lunch.
- Giovanni’s Shrimp Truck: Oahu’s North Shore—Giovanni’s Shrimp Truck has been around for a while and is famous for its excellent garlic shrimp plate lunch, served with rice and macaroni salad.
The Evolution of Plate Lunch
The plate lunch, still with its basic ingredients of meat, rice, and macaroni salad, is still a favorite meal in Hawaii. Over the years, however, more contemporary versions have become very popular, reflecting new tastes and dietary trends. Now, health-conscious customers can indulge in nutrient-rich brown rice and refreshing salads, while diners with diet-sensitive issues have a menu to choose from gluten-free or vegetarian proteins. Poke bowls and loco moco—a delicious conglomeration of hamburger patty, rice, savory gravy, and egg—complete the creative offerings on plate lunch innovation.
Your Plate Lunch
Make your plate lunch at home and enjoy this fun, rewarding way to experience one of Hawaii’s favorite traditions. Here is a simple recipe to get you started:
Ingredients:
For the Rice
2 cups white or brown rice
For the Macaroni Salad
2 cups elbow macaroni
1 cup mayonnaise
1/4 cup grated carrots
1/4 cup finely chopped celery
Salt and pepper, to taste
For the Chicken Katsu
4 boneless, skinless chicken thighs
1 cup flour
2 eggs, beaten
2 cups panko breadcrumbs
Oil, for frying
Katsu Sauce (store-bought or it’s made)
Instructions:
Cook the Rice: Rinse the rice using a cold water until the water is clear. Cook according to the package instructions.
To make the Macaroni Salad, cook your macaroni based on the package labeled instructions from Hawaii. Once this is cooked, drain your macaroni and let it sit out to cool. You’re going to take your cool you’re aroni in a large bowl and add mayonnaise, carrots, and celery. Take the salad and season with salt and pepper to your liking; then refrigerate until you are ready to serve.
For this Chicken Katsu, season the chicken thighs with salt and pepper. Coat each piece in flour, dip in the eggs that one has beaten, then finally coat them with panko breadcrumbs. Heat up the oil in a large skillet over a medium-high temperature until it gets hot enough to ripple and shimmer. Now that the oil is hot, gently drop the chicken into the skillet to let it hit the surface and sizzle. After 4-5 minutes, turn the other side to reveal a golden-brown crust. Let it cook for another 4-5 minutes until the chicken is well cooked. Smell the aroma and hear the sound of the chicken as it fries to perfection. After you have your chicken fried, take it out and lay it on a towel-lined plate to get out excess grease.
To serve plate lunch, first scoop two portions of rice onto each plate. Then comes a scoop of macaroni salad on the plates. With this classic combination, it makes for a tasty and full meal. Add the chicken katsu and drizzle it with katsu sauce. Once this is all put together, it’s ready to serve and enjoy right away!
Conclusion
More than just a simple meal, the classic Hawaiian plate lunch embodies a rich culinary tradition that truly reflects the incredibly diverse cultural heritage of the Hawaiian Islands. From its inception among plantation workers to its drawers as a local favorite, it dishes out aloha and a range of flavors that make Hawaii’s cuisine unique. This is a taste of Hawaiian history on a plate, whether you’re enjoying a plate lunch at a beachside picnic or just making one for yourself at home.