*** Shaka Hawaiian BBQ is now called "Mahina’s"
Now I must admit that I’ve finally fallen off the wagon…..you see we’ve been trying to cut down on our rice consumption. First we cut down our portion sizes, which all led to our going several meals without rice. Now for the Missus, this was not a substantial change. She hails from Northern China, where dough is king. But for yours truly, born and raised on white rice, it was a very significant change. On a normal day, it wouldn’t have been unusual for me to have rice three times a day…..but that has all changed. Call it "Chinese mind control" if you will( courtesy of the Missus), but whatever the reason it has worked. Until now…….
It all started with a record 6 days without rice. We began on our last day in Rowland Heights, and Dim Sum at Happy Harbor, followed by several days of salads(yep you heard right) for lunch and sandwiches for dinner, followed by a couple of days of steamed buns and Xiao Long Bao. By about the fourth day I felt a bit odd, as if a piece of "me" was missing (it was probably the "mi fan"). On the fifth day I was just craving rice, but doing my best to fight it off. Until on the sixth day, some steamed buns in the microwave, I was going over my old Emails. Now one of the really great things about having this little ol’ food blog is that I get recommendations all the time. So I reread an Email about a new "Hawaiian BBQ" in Pacific Beach sent a few months back by Campy, followed by one by Mizducky. A few Emails past that is one from Howie mentioning the same Hawaiian BBQ. Aargh! What’s a rice starved "local boy" to do?
So I drove with a severe sense of urgency down Garnet avenue. All the while thinking of Rice! Rice Hash! Rice Gravy! Rice A La King! Gallons of Rice Soup!(guess where I stole this from) And arrived at the corner Garnet and Fanuel. You really can’t miss the sign:
Nor the very bright storefront. Is orange the new "in" color, or is it because manufacturers are overstocked? It seems that every other restaurant I’ve been in recently has been orange.
Now nothing against the colors, but if I had used these during finger painting class, I would’ve gotten an ‘F’. That said, the small interior of the restaurant was very clean, and ORANGE……
By the time I made it to the counter, my mouth practically foaming, I almost fainted…..the first thing I saw were the "Atkin’s Low Carb Plates"!($4.99 mini/$6.99regular) By this time I was so starved for rice that I felt any protein served on my plate would be like a garnish(think parsley sprigs) for my RIIICE! So I asked the very nice Young Man at the counter about something called a "Shaka Pac" and a "Shaka Bento", and he proceeded to go over the contents, but he left out one thing. "Does it have RICE, man! Lot’s of RICE!" "Ummm, yes, of course, unless you don’t want…" "NOOOO, NO, I’ll take it!"
I got the Shaka Pac($7.99):
So how was it? Well the rice was delicious! Oh, the other stuff? Well this "bento-like" plate had 
two pieces of butterflied pieces of shrimp coated with panko then deep-fried and lightly salted. Very good, not oily, light, and crunchy. Alas, the BBQ Chicken, was much the same as most of these Hawaiian BBQ joints make them nowadays. That would be under marinated, tough, and relatively bland. Where’s the marinade, bruddah??? The BBQ Ribs, were surprisingly soft and tender, though again not marinated enough. Sufficient food for the price, though it sure won’t make me forget about a Zip Pac or a Surf Pac.
I also ordered a Mini Chicken Cutlet($4.99):
First off, I thought the portion of rice was kinda small – though it could’ve been my rice withdrawals "speaking". Totally routine breaded chicken, with "insta-gravy", though the gravy did have enough salt and pepper in it. The macaroni salad tasted almost exactly like the version I had at Hawaiian Express BBQ except with a bit more mayo. Terrible, too much pickle juice, not enough mayo, just not enough. I did think the portion size was on the small side.
Shaka Hawaiian BBQ along with Lau Lau, Kalua Pork, Chili with Rice, and Loco Moco, also serves up a few other interesting items; such as a "Shaka Moco", basically a Loco Moco with Spam and Portuguese Sausage and Pineapple Chicken (I’ll pass).
One last note on the service. Kudo’s to the Young Man working the counter, he’s fantastic. He would follow up with every table to make sure that they enjoyed their food. I’m sure it made everything taste better. When he thought I’d been waiting too long for my take-out, he came on up to me with a cup and asked me if I wanted something to drink. Just think if I were to add caffeine to my already severely carb depleted state? (He even asked if I wanted a Hawaiian Sun drink)But I thought it was a nice gesture, what a great Kid!
So, I guess I’ve fallen off the wagon…and staying there. Though I did once go something like 4 weeks in Columbus, Georgia without rice(I finally went to a bad Chinese Restaurant, and they served Uncle Ben’s…….), I don’t plan too many riceless days.
Hey, pssssst:
Anyone?
Shaka Hawaiian BBQ
1315 Garnet Ave
San Diego, CA 92109
also
Grossmont Shopping Center Food Court
5500 Grossmont Center Drive
La Mesa, CA 91942
LOL, Kirk! I had a pretty hard time “weaning” myself off rice when I started college in nyc last year, but I’ve been able to go weeks w/o it now π You’re the first to make me think of rice as an addiction. Oooh, but when the craving hits…it HURTS!
kirk,
i’m blessed… i don’t need rice or miss it much
it’s all about tortillas and queso man!
that restaurant looks like Cal St. Fullerton Hawaiian Food or maybe Pepperdine…. ugly colors bro…
Oh man, you do have the rice jones bad, bro! Glad you got that taken care of, even if that joint didn’t totally hold up on all other fronts. Geez, and those colors! If I recall correctly, the taco shop next door is pretty gaudy too–I’ll remember to be wearing shades the next time I drive by that corner! π
Hey cool T-Shirt! A co-worker of mine has one that say “Got Adobo?”…you can guess where he’s from.
I need to make one up that says “Got Soto?”
Of course only Indonesians will get it.
Heh…braddah, you know I feel your pain!
Hi Kathy – Weeks would be really tough. But I am eating alot less rice then when I was back “home”.
Hi DCCF – We’ll be taking away those Glen Miyashiro stripes!
Hi Mizducky – Man those colors are gaudy, but I guess if they are trying to get your attention…..
Hi Elmo – Hey inside jokes are cool! Though you might spend much of your time explaining what the statement meant.
Hi Jack – I can only imagine and shudder in complete terror….
Oh oops. Soto is a popular Indonesian rice soup. You might know it as “Soto Ayam”. Don’t tell me that you’ve never had it Kirk? π HAHAHA…Actually I meant to type “Got Sate”….which I’m sure everyone knows about.
BTW, Sate is better known as “satay” here in the states. But you know its Indonesian if you see it spelled “Sate”.
Hi Elmo – Don’t really know too much about Indonesian food, other then what I read about on your blog. We only have one restaurant in San Diego that does Indonesian/Malaysian food, and it is in the “book” as a Thai restaurant, so am not quite sure. We do intend on making it to Duarte Inn one day. I thought a “Got Shiokara” (squid intestines) would make a nice T-Shirt……
Hi Kirk,
I can’t go for more than a couple of days without rice which explains why I am always in Asian restaurants when I’m on vacation!
Hi Reid – It’s about once every three days or so for me now. But there are times I just gotta have it!
I’m not sure if I have quite enough Hawaiian in me to go for the Shaka Moco.
Hi Christian – LOL! I may not be man enough for a Shaka Moco…..
Hi Kirk,
Well I actually stumbled across your blog trying to find a phone number for Shaka. I have quite an interesting story with this restaurant and felt compelled to share it with you. I actually worked at this restaurant, and helped open it. If anyone who visited Shaka during its first month of operation is reading this, it’s the Hawai’ian look-alike girl w/ the snakebite piercings. Anyway; I know your blog comments on the quality of the food and service, but let me introduce to you a side of this restaurant that you probably would never know about. The owners are a Chinese couple who live in Encinitas – the husband lived in O’ahu for a while; the surfboard on the wall belongs to him. While they may seem extrenuatingly enthusiastic, they are actually quite deceiving and practice poor restaurant management techniques. When I was first hired to work for them as a full-time cashier, I was told I would be paid under-the-table (aka: cash, and I would not be documented as a legal employee). I had no problem with this until I received my first paycheck, and it was well under what I was promised. The chefs also left out meat overnight and sometimes when I came in to open the restaurant in the morning, I found tubs of uncooked, room-temperature short ribs just sitting on one of the tables in the back. This meat was never disposed of, and USED to serve customers. I guess since nobody came back to complain of digestion issues with this food, it was okay – but I think it’s a general consensus to be health-conscience of food you are serving to the public. These people are solely interested in ripping customers off (compare their price to L&L Hawaiian BBQ), and talking trash about their Hawaiian BBQ rivals down the street (Da Kine, the established Hawaiian BBQ and another small Hawaiian BBQ located near Jamba Juice the opposite way down Garnet). It’s truly a dirty way they do their business, and I quit working for them because it was just a pack of lies, and frustration. I felt enslaved working for these people, and I know I will not be ever coming back to this restaurant for as long as I can remember how they disregard health standards for food. I understand that sometimes things change.. but I doubt these people are interested in that. It’s all about your money, in the end.
I hate to put such a sour note on such a highly praising blog, but I’d just like you (and whoever reads this) to know the bigger story, and then decide whether you want to give this place your business. Thanks for reading ~ Aloha.
– Not hanging loose with Shaka
Hi Mariko – How terrible. I will say one thing, though. Most places who have unethical and unhealthy practices get their’s in the end. We call it Ba-chi. Unfortunately, I’ve worked in food service, and know what sometimes goes on. It does seem that many of these Hawaiian BBQ places serve mediocre food, and are in it for the $$$’s, and L&L is not excluded. That is why many “locals” really look at L&L and think it’s junk. There are very few good plate lunch places on the mainland.
Hey Kirk,
I definitely agree with you. The L&L I used to frequent in Mira Mesa served VERY mediocre food, but because of the lack of plate lunch places in the area I ended up giving them my business anyway. It’s unfortunate that these places are just after the money, but I guess, aren’t we all. Oh well, what comes around goes around! Guess this just gives me another reason to go back to Hawai’i! =)
Hi Mariko – Same for me as well. Though have you tried Da’ Kitchen off of Carroll Canyon Road? I like the place, and the couple that run the place are very nice. The portions are pretty large.
I’ve heard about Da’ Kitchen but sadly I’ve moved out of state for a bit! I’ll be back in a few months though, and I’ll definitely be checking that place out, ASAP! Already missing my bbq mix plate!!
Hi Mariko – Will look forward to “hearing” from you on your return. Take Care!
Hello Everyone! Wow…I started to laugh about the rice withdrawls. I understand completely. I am pregnant and diagnosed with gestational diabetes and it is VERY difficult to follow the strict very low carb, no sugar, diabetic diet. I have no choice. I am good on my diet for me and baby and the fact that I do not want to give myself insulin shots. So far, so good. My strict dieting has served me well. The first 2 months of the diet, I was going through sugar and high carb withdrawls. My doctor said it is okay to be naughty once in a while a LITTLE bit for the carb intake. I LOVE the mac salad. So, once a month, I have my fill. Now, I have been on the diet for 20 weeks, it is not so bad. I lost fat inches in certain areas and I am so proud to look like a healthy skinny pregnant woman with a big pregnant belly. I guess a lot of it is will power and because in my situation, I had no choice to cut off the rice supply. I admit, I miss spam musabi and Manapua (very high in carb). But it is important to me to be healthy for me and baby. Aloha to all.
Hi Anj – Much mahalos for stopping and sharing your story. Hope you are able to at least enjoy what little mac salad you can eat! Best wishes to you for a healthy keiki!
Well, Mariko and Kirk,
I don’t agree with you guys because I had a great experience with Shaka Hawaiian Grinds in Pacific Beach location. Actually, I just moved to San Diego from Maryland. So, trying Hawaiian Food is something new and interesting to me.
The owner/manger and cashers are very nice and polite to me when I first walked in. They were very helpful and gave me 10% discount for my first order. The food I tried was DELICUOUS!! Then, I introduce to my co-workers. They all love the meal over there. We all agree that Chicken Katsu, BBQ Mix and Garlic Shrimp are one of the kind. Kalua Pork flavor makes me miss the time when I was in Hawaii. I just want to be fair and non-bias to the readers that Shaka Hawaiian Grinds serves good food and treat customers like kings. We should give any new restaurant some encouragement. After all, they bring unique food to town so we all can enjoy it. Don’t you think so????
Hi! Chris,
I totally agree with you. I have been working as a waitress and cashier for 3 years. I understand how hard to start a new business. I see my boss working like a dog, 24/7 and not making money yet. Look, how much investment he needs to put in for building a new restaurant, such as inventory cost, labor cost, insurance, equipment and expensive rent. By the way, I did try the food in Shaka-PB location. The cashier greets me with “Aloha” and smile. The food I tried was BBQ Chicken, Tiger Shrimp, Hawaiian Salad and Mango Boba drink. Mmmmm~~~Yumm~~The food is REALL GOOD!! Two thumbs up! So, I brought home Lumpia (egg roll) and Hawaiian cupcake (Passion Fruit flavor) for my night snack. I don’t know what Moriko talked about. The food is made fresh. I can smell it when I was waiting. I heard that 2 people reported food poisoning from Da Kind. My friends and I don’t really like L&L food. Their Chicken Katsu are not juicy/tender inside nor crunch/crispy outside. Shaka’s Chicken Katsu is Number 1 so far after I tried so many Hawaiian food restaurants. As you know, if you really want to go to a fancy Hawaiian restaurant, it is hard not to pay over $30 bucks when you walk out the door. Anyway, I just wanted to echo Chris that I had a great and pleasant experience with Shaka Hawaiian Grinds. Their food is delicious and authetic. The price is reasonable. Their website is http://www.shakahawaiiangrinds.com I am planning to order catering from them for my Luau pary in August. Mahao!
Hi Chris & Tina – You are kidding me right! I thought the service was good, the food very mediocre. Every knockoff Hawaiian BBQ has the same BBQ Mix, garlic shrimp, and chicken katsu. I truly hope you don’t think you’ll pay $30 for this kind of food. BTW, why the same IP address???
No, I only pay $4.99 for chicken katsu mini plate. I said if I really want to eat Hawaiian food in fancy restaurant, that would be the cost. That is why I like and enjoy eating at Shaka. For the IP address, I don’t know why. I use Internet Cafe’s computer. I just bought a coffee there and browsing the internet after work. Maybe Tina by accicent was in the same coffe shop. I don’t know her.
Anyway, did you realize that Shaka has a new name now? “Shaka Hawaiian Grinds’. I kinda like it! Very unique! They have new website now: http://www.shakahawaiiangrinds.com
BTW, what makes you start this blog?
Hi Chris – I’m born and raised in Hawaii(30 + years), and that’s why I’m really tough on plate lunch places. I really just started because “good grindz” were a big part of life in Hawaii – not expensive grinds mind you, but decent good food. I started the blog to track down local-kine stuffs, and to keep track of what I eat. It has developed a life of it’s own…I never thought anybody would really read this stuff.
To Chris & Tina,
I respect that everyone thinks/feels differently about things and am glad to hear you had a nice experience at Shaka.
I recognize that new businesses(restaurants/boutiques/etc) have a hard time being immediately successful. I just wanted to share my experience (from behind the counter) with readers here; I do not expect everyone to agree with my experience, and I don’t expect you to understand what I’m talking about since you have never worked for Shaka.
I lived in Ohio for a while and I know “hawaiian bbq” simply doesn’t exist in the Midwest/East Coast, so I’m happy for you to have discovered “new” food.
Just a thought.. (whether you care or not):
since you had such an open mind about Shaka regardless of my experience, why don’t you use the same frame of mind and try Da Kines’ (or other Hawaiian BBQ) food? Worst case scenario, you DO get food poisoning, seek proper medical attention, take the appropriate legal action, and then know for certain (having experienced it yourself) that Shaka is absolutely the only place for plate lunch. Without having tried anywhere else, how do you know what’s the best? Just saying.
To Kirk:
Excited news from a plate-luncher in MAJOR withdrawal- I will be returning to the SD area in September and will DEF. be hitting up Da’ Kitchen, ASAP. I’ve missed chicken katsu & BBQ beef SOOO MUCH (along w/ sunny & dry, thunderstorm-less weather)!! I’ll def. be back to comment on my experience. Can’t wait!!
Hi Mariko – I’ll be looking forward to your comments.
Kirk – I too was raised (though not born) in Hawaii and lived both in Honolulu and on the Big Island. Boy is it hard to find a place with local grinds that is consistently good. L&L is pretty generic, though I like their mac salad. Da Kine is okay for some items but the poi they serve is too fresh and WAY too thin (almost watery). The spam musubi, however, is good and they have on occasion served a portuguese sausage musubi (THAT was ono).
I’m looking forward to trying the couple of places talked about in your blog, especially Da Kitchen since its pretty close to where I live. My test for a good plate lunch place is to rate (1) kalua pig (with or without cabbage, (2) mac salad (most fail here), and curry beef stew. If all three of those are ono, I’ll be back for sure.
Last thought – if back in Hawaii for any reason be sure to try Byron’s Drive-In by the Honolulu Airport, Fat Boy’s in Kailua (Oahu) and Ono Hawaiian Food on Kapahulu Avenue (get there by 11:30, because they sell out of some of the good stuff like their lau lau).
Hi Clay – Love Ono Hawaiian Food – born and raised in Kaimuki/Kapahulu area so used to be pretty much a regular. So you figure I used to hit Rainbow, Leonards,W&M Burger, and those kind of places alot.
this is what I’ve found so far:
Mac Salad – Most places are either scared of putting enough mayo, or very tight with the salt shaker, or any type of seaoning for that matter.
Kalua Pork – I’ve never had decent Kalua Pork from anyplace on the mainland, maybe except for Bruddah’s in Gardena.
Curry – Get planny, Beef Stew no moa’…….
Leonards – another food we are missing in San Diego: malasadas. If anyone hasn’t had one of those, hot from the fryer, you have not lived. Another tip for visitors to Oahu: get over to the Kailua side and find Agnes’ Portugese Bakery. Call in advance and order half a dozen (or a dozen) malasadas, stop at the local Starbucks and then go by the bakery to pick up your order. Broke da mout.
Which Thai restaurant does this refer to?:
“…We only have one restaurant in San Diego that does Indonesian/Malaysian food, and it is in the “book” as a Thai restaurant…
“Posted by: Kirk | Friday, 05 May 2006 at 10:55 AM”
Hi A – It’s Bali Thai in Mission Valley:
Bali Thai Cafe
407 Camino Del Rio S
San Diego, CA 92108
That’s the only one I know of….