KING’S HAWAIIAN BAKERY & RESTAURANT BRINGS SPECIAL HOLIDAY FAVORITES
TO SOUTH BAY DINERS THIS SEASON

• King’s Hawaiian Bakery & Restaurant announces its holiday menu items, available now through December 31st.
• Special bakery items from the famous King’s Hawaiian Bakery available December 1-31.

SOUTH BAY, Calif., (December 5, 2011) – King’s Hawaiian Bakery & Restaurant in Torrance is wishing its customers a “Mele Kalikimaka” (Merry Christmas) with festive new holiday menu items, featuring limited-edition dishes like succulent stuffed pork chops with a guava glaze, and a pineapple-ginger marinated rib eye. These featured dishes, which are offered in addition to the full menu at King’s Hawaiian Bakery & Restaurant, are available now through December 31.

“The holiday season brings families together to indulge in good food and build lasting memories. We want to encourage our customers to take a break from the kitchen and holiday shopping rush and come in with their families to enjoy these special holiday dishes with our family,” said Mark Taira, CEO and President of King’s Hawaiian Bakery & Restaurant.

The new Holiday Menu items are available every day for breakfast, lunch and dinner, and include:
• Eggs Benedict: Toasted English muffin, Canadian bacon, poached eggs and hollandaise sauce. ($10.95)
• Crab and Artichoke Dip: Dungeness crab, artichoke hearts, peppers and green onions in a creamy mix served with toasted King’s Hawaiian bread. ($9.95)
• Fresh Fish Trio: Blackened Ahi, Ginger Crusted Salmon and Misoyaki Butterfish served with stir fry vegetables. ($16.95)
• Hawaiian Rib Eye: A 12 oz. boneless rib eye in our special pineapple-ginger marinade, grilled to perfection. Served with sweet potato hash, cucumber relish and baby bok choy. Steak is topped with a pineapple relish. ($17.95)
• Stuffed Pork Chop: Bone-in, stuffed with King’s Hawaiian bread and Portuguese sausage, drizzled with our guava glaze and served with Hawaiian mashed potatoes, baby bok choy, and fried onion strings. ($17.95)

King’s Hawaiian Bakery & Restaurant will also be spreading holiday cheer with an extensive list of sweet treats available December 1 – 31. These limited-edition holiday desserts include:
• Black Russian Cake
• Blueberry-Pear Tart
• Butter Rum Cake
• Chocolate Ganache Guava Mousse Cake
• Christmas Sugar Cookies
• Fruit Cake
• Hawaiian Mac Nut Fruit Cake
• Holiday Chocolates
• Holiday Cookie Tray
• Holiday Wreath Pastry
• Stollen
• Yule Log Cake

About King’s Hawaiian Bakery & Restaurant
Since 1988, King’s Hawaiian Bakery and Restaurant in Torrance has offered authentic Hawaiian foods and irresistible mainland favorites to patrons throughout Southern California and beyond. The unique menu offers a combination of breakfast, lunch, dinner and famous King’s Hawaiian desserts made fresh each day in the King’s Hawaiian Bakery. The restaurant’s family-friendly ambiance features a walk-in bakery filled with homemade cakes and confections, as well as the King’s Hawaiian family of breads and rolls. Guests who are looking to add “Aloha Spirit” to their next event can benefit from the restaurant’s full-service catering.

King’s Hawaiian Bakery and Restaurant is located at 2808 Sepulveda Blvd in Torrance, Calif. For more information, visit www.KingsHawaiianRestaurants.com, or call (310) 530-0050.

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Chocolate Ganache Guava Mousse Cake

View the full review here:
http://www.consumingla.com/2011/12/16/christmas-hawaiian-style/

View the full review here:
http://lafoodie.com/post/14219137831/centerfood-of-the-month-the-hawaiian-connection

View the full review here:
http://www.southbayfoodies.com/2011/12/06/dont-leave-kings-hawaiian-bakery-and-restaurant-without-dessert/

View the full review here:
http://www.southbayfoodies.com/2011/12/05/new-connections-menu-reigns-supreme-at-kings-hawaiian-bakery-and-restaurant-torrance/

King’s Hawaiian is a tropical paradise of flavors

Ever since the restaurant half of King’s Hawaiian Bakery & Restaurant opened in 1988, the dishes of choice have been a sort of Weekend-on-Waikiki selection of Hawaiian cooking – the sort of food you expected the late Don Ho to eat before swinging into a lively rendition of “Tiny Bubbles.”

I’m talking about solid, perfectly enjoyable standbys such as Kalua Pork, Huli Huli Chicken, Kalbi Ribs – and lots of dishes made with pineapple (the holy grail of Hawaiian cooking).

Those dishes are still on the menu at this Torrance mainstay. But over the years, they’ve gotten some company.

I’m pretty sure that the original menu did not include such blendo dishes as the Kalua Nachos – a crispy tortilla topped with pulled Kalua Pork, black beans, jack cheese and sour cream, with guacamole and (yes!) a spicy pineapple chutney on the side. (Like I said, pineapple is the tipping point that makes haole-style Hawaiian cooking what it is.)

Equally new is the Paniolo BBQ Chicken Salad – Huli Huli Chicken tossed with lettuce, beans, tomatoes, avocado, corn, cheese, onions and cilantro. (A paniolo is a Hawaiian cowboy. You see them working upcountry on Maui as you ascend the Haleakala Volcano. I’m not entirely sure they actually eat BBQ chicken salad. But what do I know?)

And then, there’s the Colossal Macnut Onion Rings. Macnuts are, of course, macadamia nuts; people I know on Hawaii really do call them macnuts, so this isn’t just a King’s Hawaiian affectation. The rings are indeed big. And they are crispy. Though I don’t really like nuts in or on my food. Some do; I don’t.

And then, just a few weeks ago, King’s introduced a new “Hawaiian Connection” menu – which makes an effort to update the cooking, but without losing the traditional dishes and tastes that diners have craved over the years. (I mean, really, who ever gets tired of Kalua Pork?)

As Mark Taira, the president of King’s puts it, “When my father opened his first bakery in Honolulu in 1950, Hawaii was a very different place than it is today … These new dishes are representative of today’s Hawaii … melding flavors from a wide variety of Asian cultures the flavors one tastes in modern Hawaii.”

In other words, the influence of chefs such as Roy Yamaguchi, Alan Wong and Richard Merriman have all trickled down to King’s, though in a limited way.

There are five Hawaiian Connection dishes on the menu, all of them a step beyond teriyaki chicken, but none of them wholly out of the box. My favorite is the Miso Salmon, a classic dish often made using black cod (a fish popularized by Nobu Matsuhisa at his flagship Matsuhisa in Beverly Hills). At King’s, instead of cod, it’s user-friendly salmon, coated with miso, served with baby bok choy – a lovely dish.

And it’s a relatively simple dish, as is the Seared Albacore Salad, an entree salad that speaks volumes about how far King’s has moved from the section of its menu that features Old School options such as a potato and macaroni salad, chow mein and the Oahu Burger – which is made with crispy bacon, sauteed mushrooms and Swiss cheese (not ingredients that pop immediately to mind when you mention Hawaii).

Anyway, the Seared Albacore Salad is a solid one, with seared, spiced tuna, baby greens and a snappy ponzu vinaigrette – a dish well made.

Equally worthwhile, though a lot more complex, is the Hawaiian Seafood Soup, essentially an Asian bouillabaisse of shrimp, clams, mussels, calamari, whitefish and chubby udon noodles in a broth that’s good, though a bit salty.

And then there’s the Coconut Shrimp Skewers and the Macnut Curried Mahi Mahi. What can I say? I don’t like coconut on my food and I don’t like nuts on my food. I suppose there are lots of folks out there drooling at the thought of those dishes. I’m not one of them.

But then, there’s plenty more on the menu at King’s to make me happy.That includes the Luau Platter, a jumbo plate that’s really a taste of the Islands – taro leaf lau lau (meat and veggies, steamed long and slow); Huli Huli Chicken (marinated, boneless, charbroiled); Kalua Pork; Chicken Long Rice; and Lomi Salmon served with steamed rice, and potato-mac salad.Really, what else could you want?

There’s also a variation – the Mix Plate of Huli Huli Chicken, teriyaki beef, Kalua Pork and Lomi Salmon. The BBQ Combination Plate has kalbi ribs, teriyaki beef and Huli Huli Chicken, served with kimchee. And there’s a terrific duet of teriyaki chicken and fried noodles, which is very hard to stop eating – good taste, good texture.

I should probably say something about the Spam Musubi, which is served in a combo with the angel-hairish saimin noodles.Spam Musubi is basically Spam sushi. No, not basically – it’s Spam sushi, a slab of Spam over rice. It could be seen as a dish that falls somewhere between whimsical and bizarre. But for those who grew up eating Spam (a favorite in the Pacific Islands), it’s perfectly logical. And honestly, it tastes pretty good. It’s a bit (no, a lot) salty, and kind of funky, but good enough to eat.I should probably also say something about the Loco Moco, one of those native Hawaiian dishes that has to be experienced to be properly understood. It’s a heap of hamburger topped with a pair of eggs over easy, with brown gravy on top of that, all served on white rice.

A chef in Hawaii once tried to gentrify his Loco Moco with foie gras on top of the hamburger. No one ordered it. Loco Moco is local food for the homeboys. It ain’t fancy, ever.And then there are the breads and pastries. The front of King’s is a bakeshop, and a very busy one, with glass displays filled with mouth-watering pastries, made fresh in-house. The breads have a wonderful sweetness that makes them especially good with peanut butter and jelly.

King’s Hawaiian Bread is the signature pastry. But there’s a lot more, especially the Pull-Apart Sweet Loaf – messy, sticky and great for kids, and grown-ups who like to eat like kids.

There’s also a concoction called Hawaiian Paradise, which involves a layer each of guava, passion fruit and lime chiffon cake, filled with whipped cream, topped with a guava, passion fruit and lime glaze – this is serious stuff for professional sweets eaters. And they go great with Loco Moco.

Merrill Shindler is a freelance restaurant critic. His show, “Feed Your Face,” can be heard from 4 to 7 p.m. Saturdays on KABC (790 AM).

King’s Hawaiian Bakery & Restaurant

Address: 2808 Sepulveda Blvd., Torrance.

Phone: 310-530-0050.

Website: www.kingshawaiian.com.
Cuisine: Hawaiian.
Hours: Breakfast, lunch and dinner, every day.
Details: Beer and wine.
Convenient parking.
Reservations not necessary.
Prices: Appetizers, $2.95-$13.95.
Entrees, $7.25-$14.95.
Cards: MC, V.
Our rating: 2 and 1/2 stars
On the menu
Kalua Nachos $8.75
Ahi Poke $10.95
Spam Musubi $5.45
Fried Calamari $7.75
Sesame Chicken Wings $9.95
Colossal Macnut Onion Rings $7.95
King’s Hawaiian Platter $13.95
Paniolo BBQ Chicken Salad $7.75/$9.95
Somen Salad $7.75/$9.95
Chinese Chicken Salad $7.75/$9.95
Chicken Katsu $9.75
Teriyaki Beef Plate $11.25
Kalbi Ribs $12.45
Kalua Pork $9.45
Huli Huli Chicken $9.95
Loco Moco $8.25
Noodles $7.25-$10.45
Hawaiian Bowls $7.95-$9.95
Hawaiian Seafood Soup $14.95
Coconut Shrimp Skewers $12.95
Macnut Curried Mahi Mahi $13.95
Seared Albacore Salad $12.95
Miso Salmon $14.45
Luau Combination Platter $12.45
BBQ Combination Platter $12.95

KING’S HAWAIIAN BAKERY AND RESTAURANT BRINGS THE NEW

FOOD TRENDS OF HAWAII TO SOUTHERN CALIFORNIA

SOUTH BAY, Calif., (OCTOBER 24, 2011) – Hawaiian Seafood Soup? Macnut Curried Mahi Mahi?  These are two of the items King’s Hawaiian Bakery and Restaurant in Torrance has introduced on its new “Hawaiian Connection” menu, which brings the latest trends in Hawaiian foods to Southern California. 

“The new trend combines the islands’ rich cultural diversity with more fresh ingredients, produce and local seafood than traditional Hawaiian cooking,” according to Mark Taira, CEO and President of King’s Hawaiian Bakery and Restaurant.

“When my father opened his first bakery in Honolulu in 1950, Hawaii was a very different place than it is today,” explained Taira.  “As the islands’ tastes and cuisine change, so will the food at King’s Hawaiian.  These new dishes are representative of today’s Hawaii, which is rich with ethnic diversity and features foods from the many countries which have been absorbed into modern Hawaiian culture.”

 “Our new food reflects the melding of flavors from a wide variety of Asian cultures, combined with the increased level of sophistication in the Hawaiian palate.  In order to remain as authentic to the taste of Hawaii as possible, in addition to continuing to offer our traditional foods, we are now adding the flavors one tastes in modern Hawaii.” he added.

The new Hawaiian Connection Menu is sure to please old and new Hawaiian food fans alike, and includes these five new signature dishes:

• Hawaiian Seafood Soup: a hot and sour masterpiece consisting of Udon noodles, fish, shrimp, clams, mussels, calamari, dashi and Island seasonings.
• Coconut Shrimp Skewers: a great dish for sharing, each skewer is coated with panko and coconut flakes and served with a spicy cucumber relish, ramen salad, and steamed rice, topped with a drizzle of King’s Hawaiian homemade sweet and sour sauce.
• Macnut Curried Mahi Mahi: a Mahi Mahi for lovers of curry, with King’s Hawaiian special breading of curry seasonings, panko, and chopped macadamia nuts, served with King’s Hawaiian’s own curry sauce, pickled baby bok choy, and sweet potato hash.
• Seared Albacore Salad: a salad that is sure to please, the dish includes a generous portion of seared and sliced albacore seasoned in a spicy rub and served with King’s Hawaiian’s own ponzu dipping sauce.  This dish is accompanied by fresh baby greens tossed in a ponzu vinaigrette and topped by crispy red onions.
• Miso Salmon: King’s Hawaiian’s unique miso sauce blend, served with steamed rice and baby bok choy, seasoned with soy sauce, butter and lemon.

The new Hawaiian Connection Menu is available every day for lunch and dinner.  

Since 1988, King’s Hawaiian Bakery and Restaurant in Torrance has offered authentic Hawaiian foods and irresistible mainland favorites to patrons throughout Southern California and beyond.  The unique menu offers a combination of breakfast, lunch, dinner and famous King’s Hawaiian desserts made fresh each day in the King’s Hawaiian Bakery. The restaurant’s family-friendly ambiance features a walk-in bakery filled with homemade cakes and confections, as well as the King’s Hawaiian family of breads and rolls.  Guests who are looking to add “Aloha Spirit” to their next event can benefit from the restaurant’s full-service catering.

King’s Hawaiian Bakery and Restaurant is located at 2808 Sepulveda Blvd in Torrance, Calif.  For more information, visit www.KingsHawaiianRestaurants.com, or call (310) 530-0050.

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Coconut Shrimp Skewers

Hawaiian Seafood Soup