Scratch Kitchen & Bake Shop

Digest Step Up to the Plate

September 7, 2014

Story By: Alana Folen | Photos by: Nathalie Walker


In the heart of Honolulu’s Chinatown, Scratch Kitchen & Bake Shop, a trendy, cozy Southern-inspired brunch bistro, has gained an avid following from breakfast lovers everywhere. Owner and executive chef Brian Chan expresses his creativity with an innovative menu centered on simple, rustic cuisine and his passion for cooking.

Chan’s spin on meatloaf features Big Island ground beef marinated overnight in a blend of shoyu, brown sugar, mirin, sesame oil, toasted sesame seeds, apples, green onions, ginger, eggs, panko, round onion, garlic and one secret ingredient that remains under wraps!

The marinated ground beef is packed with dense flavor. Prepared just right, it’s delicately rolled into a loaf and left in the oven to bake at 350 degrees for 50 minutes. Sizzling hot, the mouthwatering loaf is served with spicy ketchup. Yum!

Just as electrifying to the palate is Bi Bim Bap Fried Rice comprised of bean sprouts, shiitake mushrooms, garlic, soy, sesame oil, ko choo jang and green onions. Served in a hot skillet, the rice is topped with a sunny-side-up egg.

Kim Chee Cucumber spices up the plate, combining locally grown Kamuela cucumber, soy, fish sauce, garlic, ginger and chili flakes with a squeeze of lemon juice. Toasted sesame seeds and scallions add the finishing touch.

“This dish was created for my architect, who helped me a lot during our build out, and who also really likes Korean food. I wanted to put a meatloaf dish on my menu, so I decided to create a meatloaf with Korean flavors,” Chan explains.

“This is a popular dish,” says owner and executive chef Brian Chan. “We only make 14 orders each day and will usually sell out by 1 p.m.”

Scratch Kitchen & Bake Shop

1030 Smith St., Honolulu
Brunch Tuesday-Sunday, 8:30 a.m.-2:30 p.m.
Dinner Thursday–Saturday, 5:30-9:30 p.m.

Honolulu, HI 96817

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