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Family business takes care of customers

A La Carte

October 7, 2018

Story By: Elima Pangorang | Photos by: LAWRENCE TABUDLO

Beef Curry ($10.25)

In addition to churning out scrumptious local grinds of hefty proportions, the folks at Penny’s Drive In also make it a point to ensure customers’ happiness by greeting them with enthusiastic energy and smiling faces.

Being family-owned and operated, the employees at Penny’s know, personally, the value of treating guests as if they were their own ohana. In fact, most of the employees there have been serving patrons of Penny’s for three decades including Reenie Carvalho and chef Tony Pernawan.

Roast Pork ($10.45)

With such exceptional service, diners can bet that the dishes they order will be tasty and filling. A great place to start is an order of Garlic Chicken ($10.45). Thick, juicy nuggets of golden-brown chicken is piled high atop a steamy bed of rice and accompanied by a scoop of macaroni salad. With just the right amount of crisp provided by the fried breading that coats tender slices of poultry within, everyone will be continuously diving for the next bite until it’s all gone.

Garlic Chicken ($10.45)

For those with a hankering for a little bit of gravy, the eatery’s Beef Curry ($10.25) and Roast Pork ($10.45) are more than sufficient. The Beef Curry is a smooth meal that is generously packed with soft, fall-apart chunks of beef, potato, carrots and celery. Craving just meat? That’s where the beautifully roasted serving of pork comes in. Penny’s adds a little extra zing to this favorite, as it is slathered in a shiny, savory glaze that further pairs perfectly with the rice and macaroni salad that comes with it.

Pork Tofu with Long Rice ($10.50)

For something a little lighter, and with extra variety, diners will love Pork Tofu with Long Rice ($10.50), which comes loaded with bell peppers, onions and oodles of slithering rice noodles. The popping flavor of the pork couples well with the delicate squares of tofu.

Stretch out the food fun and add a scoop of homemade pickled onions to the plate lunches for just a quarter more.

Established in 1965 as a food truck by Virginia Vance, the restaurant has transformed in menu and venue over its more than 50 years of existence into what it is today. Now, in 2018 Penny’s continues to thrive in its busy Sand Island location now headed by Vance’s sons Sam and John. Check it out five days a week for breakfast and lunch.

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