If you’re into plate lunches (all come with rice and potato mac salad), and happen to be in Maui, this is the place to go. Nothing fancy, just really good, cheap, filling food. It’s better than L&L; too bad not as many locations, especially on the mainland. They are also located in Kahalui and San Diego.

Decor/Ambiance: Fits its strip mall location. Just do take out and head for the beach!

So we were spending the day at the Kamaole Beach 1 snorkeling and catching some rays. We had heard about Da Kitchen a lot online and thought it would a good time to check it out and get some lunch.

My husband and I both got the Big Braddah Combo (2 choices from the following: Teriyaki Chicken, Teriyaki Beef, Katsu or Kalua Pork) for $9.75 and it comes with two scoops rice and potato macaroni salad.

We both tried the Kalua Pork, which was outstanding. The meat was very moist and had a good salty taste to it. I never had such good shredded pork before. We both agree we could eat this everyday!

I also got the Teriyaki Chicken (Boneless chicken thighs marinated in teriyaki sauce and charbroiled). The chicken was moist and very flavorful. The meat had absorbed the nice caramelized coloring from the sauce. It had tasted like it had mean marinated for hours and not just placed on topped when cooked. It was delicious.

My Husband has the Teriyaki Beef (Thinly sliced sirloin marinated in teriyaki sauce and charbroiled). The meet was tender and just like the chicken very flavorful. It was then topped with sesame seeds.

This place has a typical local joint feel and was very busy with both locals and tourists. You placed your order at the counter and then wait for your number to be called. Since it is football bowl season the TV was blaring a football game with all eyes glued to the TV. I highly recommend you top in any of their locations and enjoy!

Kālua is a traditional Hawaiian cooking method that utilizes an imu, or underground oven. The word kālua literally means, “to cook in an underground oven” and also describes the flavor of food cooked in this manner – e.g. the kālua pig (Hawaiian puaʻa kālua), which is commonly served at luau, feasts.

Traditionally, extremely hot rocks were placed in a hole approximately 6’ by 4’ by 3’ and the hole was lined with vegetation such as banana leaves. A salted pig was placed inside and covered with more banana leaves to preserve the heat and flavor. Then, it was covered with burlap and soil, and left to steam all day. Once removed from the imu, the pig was ready to be served.

The term kālua pork is frequently used to describe any pork shoulder butt which is rubbed with salt, wrapped in ti plant leaves, and slow smoked.