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Lau Lau at Da Kitchen (MV)

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Lau Lau at Da Kitchen (MV)

Porthos | Jul 9, 2006 02:30 AM

I had a gargantuan plate lunch at Da Kitchen today and according to my Hawaiian source, the flavors were very good (for the mainland).

I had the Hawaiian Plate which consisted of kahlua pig, lau lau (a wonderful dish of pork wrapped with taro leaves and steamed in ti leaves), chicken long rice, and lomi salmon. I asked them to substitute the lomi salmon for more kahlua pig and the macaroni salad for more rice (um...to keep the calories down...).

The kahlua pig was very moist and much better than the J&J version. The J&J version was chock full of liquid smoke flavor while this version was much more natural tasting. In addition, it was all pork with a little bit of cabbage underneath as opposed to other places which saute it with cabbage to stretch the dish. I've never had chicken long rice but it was a refreshing bowl of chicken and rice noodles with a delicious ginger broth. Finally, the lau lau. My new favorite dish. This version was tender, delicious, and contained a bit of salted butterfish (I think, it was butterfish). Not too different from the J&J version but excellent.

My plate cost $12.50 but it was huge and I doubt most people would want more after it. It was also the most expensive item on the menu. Call ahead though, the lau lau is a special and the last time I was there, it was not available.

Someone was looking for saimin a while back and I noticed that it was on the menu. I suspect that they would do a pretty good version.

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