Assistant corporate chef Desley Edboi-Eb
L&L Hawaii continues to serve up local favorites with its iconic comfort food and plate lunch, recognized by many across the state and around the globe.
The ever-expanding restaurant chain has flourished since opening in 1952, and now includes more than 60 Hawaii locations and restaurants in 14 states throughout the U.S. and international locations — in all, nearly 200 locations in close to 140 cities worldwide. L&L has built on its simple-yet-effective concept of serving up plates with two hearty servings of rice, a large scoop of macaroni salad and one’s choice of a protein option.
L&L Hawaii is now serving the Beyond Burger ($6.35 with mayonnaise, lettuce, tomato, onion and ketchup) at select locations, and the world’s first plant-based burger looks, cooks and satisfies one’s hunger like beef. It has all the taste and texture of a traditional burger and comes with the upsides of a plant-based meal such as 20 grams of plant-based protein without any GMOs, soy or gluten.
Beyond Burger ($6.35)
“We didn’t have any plant-based items on the menu, so the Beyond Burger meat gives us the opportunity to offer that option for our customers who don’t eat meat, but want a comfort food all their own,” says L&L assistant corporate chef Desley Edboi-Ebinger, who is known by fellow employees and customers as “Chef Des.”
L&L also offers a Beyond Burger Loco Moco ($9.95), which is cooked to perfection before being coupled with L&L’s delicious brown chicken gravy and eggs.
Spam Musubi Appetizer Platter ($30.45)
These Beyond Burger items are available now at the following L&L locations through the end of the year: Keeaumoku (inside Walmart); Airport Trade Center; Ward Entertainment Center; Kahala; and Marine Corps Base Hawaii (Kaneohe Bay). The patty is crafted with pea, mung bean and rice, so diners with certain allergies should be cautious before introducing the Beyond Burger into their diets.
Chef Des has worked in the food and beverage industry for the past 10 years and is a product of the Wind-ward Community College culinary program. As L&L continues to expand, she combines her love for traveling with spreading Hawaiian comfort food and aloha around the world.
Mac Salad small pan ($27.95)
“If you are really hungry, definitely get a regular plate,” says Chef Des.
“L&L is known for our huge portions, so even a mini is a lot of food. If you have a group of five or more, you could order three different plate lunches or combinations and it will feed everybody.”
L&L Hawaii has customers covered year-round with catering options and party pans, whether one plans to feed friends and family at a casual gathering, or entertain business clients and employees at a work function.
Chicken Katsu small pan ($31.95)
BBQ Chicken ($31.95 for a small pan) is marinated overnight in L&L’s signature teriyaki barbecue sauce and is garnished with green onions.
Chicken Katsu ($31.95 for a small pan) is made with Japanese bread crumbs and the fried chicken cutlet is accompanied by the must-have house-made katsu sauce.
A party menu is not complete without Macaroni Salad ($27.95 for a small pan), which is crafted with elbow macaroni, mayonnaise, diced white onions, shredded carrots, white pepper, salt and a secret L&L ingredient.
Beyond Burger Loco Moco ($9.95)
Spam Musubi Appetizer ($30.45) is ideal for parties as the local favorite is created with L&L’s signature barbecue sauce, which features sugar, soy sauce and secret ingredients to present an iconic taste. Instead of adding the sauce to the Spam while it’s cooked, L&L’s version of Spam musubi includes the sauce atop the rice before being wrapped in nori.
Visit HawaiianBarbecue.com/catering for catering options and contact information for the nearest location.
BBQ Chicken small pan ($31.95)
Mixing It Up
L&L Hawaii continues to change the plate lunch game with its L&L Hawaiian Mixplate concept. Mixplate selections are now being served within Walmart stores in Washington (Shelton), California (San Marcos) and Colorado (Aurora). L&L Hawaii chief executive officer and vice chair Elisia Flores explains that the “deconstructed plate lunch” concept allows diners to pick from eight to nine entrees as well as sides and starches prepared fresh in house.
“Our Mixplate concept is all about bringing value and taste to the customer experience, and we envision a modern, upscale approach to the plate lunch with affordable prices,” says Flores.
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