Eggs ‘n Things Gives Back to the PhilippinesColumns Lite Bites
December 22, 2013
Story By: Yu Shing Ting | Photos by: Nathalie Walker
Drop by Eggs ‘n Things for some yummy food while helping the Philippines. From now through Dec. 31, the restaurant is donating 50 percent of proceeds from three special dishes — Jr’s Pork Adobo Fried Rice, Pork Lumpia and Banana Coconut Lumpia Ala Mode — to the Typhoon Yolanda (Haiyan) Relief Fund through Unicef.
“We wanted to help out like how we did for Japan (after the 2011 tsunami),” says restaurant manager Robby Takahashi. “A good majority of our staff, from front-of-the-house to back-of-the-house, and their families have in some way been affected by the typhoon whether directly or indirectly.”
Jr’s Pork Adobo Fried Rice ($14.95, available at all three Eggs ‘n Things locations) can be ordered starting at noon, and is a dish that was added to the menu about eight months ago. Created by kitchen manager Rommel “JR” Bumanglag, the dish features savory pork adobo, fish-cake and green onions, along with two eggs (any style).
“It started off as an employee meal,” explains Takahashi. “Jr. cooked it one day based on a recipe he grew up with, and everyone liked it so much that we decided to have a tasting to see if the owner would like it. She said it was a good mix, especially with our local clientele.”
As part of the special promotion, which started Dec. 11, Pork Lumpia and Banana Coconut Lumpia Ala Mode are being offered through the end of the year (after 4 p.m.) at the Ala Moana location only.
A traditional Filipino dish and local favorite, Pork Lumpia ($8.95) comes with five spring rolls stuffed with minced pork and fresh vegetables, and is served with a delicious sweet chili, garlic, vinegar dipping sauce.
For dessert, Eggs ‘n Things has added a taste of Hawaii to a classic Filipino delicacy with its Banana Coconut Lumpia Ala Mode ($7.95) with banana and coconut filled spring rolls topped with shredded coconut and powdered sugar, and served with whipped cream and a scoop of vanilla ice cream. “It goes really well together, almost like a pina colada,” notes Takahashi. “And because the lumpia is hot, it cools off really well with the ice cream.”
Founded in 1974 by Jerry and Jan Fukunaga, Eggs ‘n Things opened on Ena Road in Waikiki and quickly became known for its ohana style of dining, serving quality food with fresh ingredients, at reasonable prices and with the spirit of aloha. Since then, the restaurant moved its flag-ship eatery down the street to Saratoga road, and expanded with two more locations — one on Piikoi Street near Ala Moana Center and the other as a take-out style Waikiki Beach Eggspress on Kalakaua Avenue. The establishment also plans to open in Guam early next year.
Now owned by Yuka Lisa Nawano, the restaurant continues to be family-like and customers can still find their breakfast favorites, including Eggs ‘n Things’ famous omelettes, crepes and pancakes. There also are lunch and dinner menus, but breakfast is served all day.
The Ala Moana location also offers beer and wine from 4 p.m. with Happy Hour from 4 to 6 p.m.
Eggs ‘n Things
451 Piikoi St.
Sunday-Thursday, 6 a.m.-10 p.m.
Friday-Saturday, 6 a.m.-midnight
Holiday Hours: Christmas Eve, 6 a.m.-6 p.m. Christmas Day, 7 a.m.-3 p.m. New Year’s Eve, 6 a.m.-6 p.m. New Year’s Day, regular hours
343 Saratoga Road
Daily, 6 a.m.2 p.m., 4-10 p.m.
Holiday Hours: Christmas Eve, 6 a.m.-2 p.m. Christmas Day, regular hours New Year’s Eve, 6 a.m.-2 p.m. New Year’s Day, regular hours
WAIKIKI BEACH EGGSPRESS
2464 Kalakaua Ave.
Daily, 6 a.m.-2 p.m., 4-10 p.m.