Authentic Hawaiian Teriyaki Chicken

Boneless chicken thighs marinated for 24 hours because we're impatient people who ironically chose the most patient cooking method possible. Soy sauce, ginger, garlic, brown sugar, chili flakes, and sesame oil combine to create what we legally have to call 'chicken' but what you'll probably call 'dangerously addictive.' Grilled until it's crispy on the outside, juicy on the inside, and absolutely nothing like that sad mall teriyaki you're used to. Fair warning: this might ruin regular chicken for you forever.

Boneless chicken thighs marinated for 24 hours because we have commitment issues, but in a good way.

Hibachi Veggies

Onions and zucchini that get the full hibachi treatment because vegetables deserve respect too. We cut them into perfect little sticks and slices like we're prepping for a cooking show, then sear them in sesame oil until they're golden and slightly charred because that's where the flavor lives. A splash of soy sauce, a sprinkle of sesame seeds, and some salt and pepper transform these humble vegetables into something that might actually make you forget about the chicken for a hot second. They're crispy, savory, and surprisingly satisfying.

Onions and zucchini that get seared to perfection and might actually make you like vegetables.

Hawaiian Mac Salad

This mac salad has more street cred than we do. We cook the pasta until it's softer than our business plan, then toss it with vinegar while it's still steaming because that's how the pros do it (and by pros, we mean every plate lunch place in Hawaii). Duke's mayo, brown sugar, and fresh vegetables create a side dish that's somehow both humble and show-stopping. It's like the overachiever in your friend group who's also really cool about it.

Authentic island-style mac salad that'll make you forget potato salad exists (you're welcome).

Coconut Rice

Fluffy long grain rice drowning in rich, creamy coconut milk because we have absolutely zero chill when it comes to making things unnecessarily delicious. Each grain gets thoroughly corrupted with tropical sweetness and texture so silky it's basically rice porn. The coconut milk reduces down while we stand there stirring like maniacs, creating a sweet-savory balance that's going to mess with your head in the best possible way. It's aggressively aromatic and satisfying, with coconut flavor that hits harder than your last relationship. This stuff absorbs teriyaki sauce like it's getting paid commission, and the creamy richness makes our tangy mac salad look like the supporting character it never wanted to be. Fair warning: this rice has commitment issues because once you try it, you'll never be satisfied with regular rice again, and that's not our fault.

Rice cooked in coconut milk because regular rice is for quitters.

Extra Teriyaki Sauce

Extra teriyaki sauce for when you realize our chicken marinade is basically crack and you need more.

Coconut Lime Tres Leches

A fluffy coconut cake that gets absolutely wrecked by three different milks because we believe in commitment through complete dairy immersion. This cake has more relationships with milk than most people have with humans - coconut milk for the tropical vibes, sweetened condensed milk for the sweetness addiction, and whole milk because why not make it weird. Honey and lime zest show up to complicate things further because apparently this dessert needed trust issues. Topped with whipped cream and toasted coconut that's basically flexing on every other topping. It's tropical, creamy, and refreshing like a beach vacation that actually delivered on its promises. Perfect for cooling off after our plate lunch punched your taste buds in the face.

Dessert so good, we had to use three different types of milk to contain its power.