BIG CITY DINER'S Lane Muraoka

Big City Diner's Lane Muraoka is the brainchild of one of Hawaii's most popular food establishments. Since I'm from Maui, the local foods here aren't as vast as in Honolulu, though my family owned restaurants that were very successful, they didn't stand the test of time, they folded, and sorry that somehow, they did not have a greater vision to sustain their businesses, because all of their endeavors were excellent, serving local food, Chinese cuisine, that I believe if was managed right, they would still be in business today. Though they were very successful, they failed at the same time. Studying business, and the past two years learning about business from successful people, rule number one, you don't sell out, or run your biz to the ground, not when you got a line out your door. Sadly, my family had lines out the door, but only to sell out, leaving Maui craving for better food.


A friend of mine Terry Shibao told me, "Ron if you want to get into business, you don't want to be just a tax write off, and you don't want to be a popular item and then sell it without looking at the big picture, and remember Ron that everything in this business life... well it's all negotiable. The winners know how to negotiate, and recreate, always imagining, business Ron is imagination, it is people before you, that is what makes them successful, they value people, they value ideas, and they know how to negotiate."


So after many failed attempts at my own business, mostly in media and food videos, I had to step back, I was and still am in a financial puka or hole, but not for long I see the light at the end of the tunnel. "Ron you don't have to feel bad about your failures, you didn't get a business degree, yes you failed many times, and I know your own family ragged on you for that, but you can't quit, keep on going and learn from your mistakes," Terry would say. "Tell you what, read about successful people here in Hawaii, get your imagination going again, you're much to talented and smart to be a failure. Don't listen to them, some of our greatest businessmen in our country failed many many times, but they had great people behind them. Ron, the only thing I can think of that is holding you back from your success, is the people you trust, you got burned by others, and that my friend is the most valuable lesson any businessman can learn, that stuff is only talked about in business school but you've experienced it, that's the best lesson of all, getting your ass burned! Now what do you do about that?"


Hmmmm, so one day I took Terry's advice, first I told him "Terry, you're my idol man, you're a businessman." He smiled, and said, "Yeah but go and read up on some guys that are doing bigger things than I am Ron... see you bumble (later)."


So I read about Eddie Flores Jr. of L and L, it was very interesting, I remember going to L and L before it came to Maui, when friends would say, "Eh we go eat at L and L." I was clueless, I was a Lahaina hick! So we drove to this little spot in Honolulu, and we ate some plate lunches that was very good, you see on Maui, at that time, all we had was Tasty Crust, Archie's, and Sam Sato's which is alright, but when you're on Oahu, it's like when you hit the island, you can find great local food at almost every turn of the wheel.


When I visited Oahu on another occasion, one of my buddies drove to Big City Diner, all I remember was, we drove close to Diamond Head, that's all I remember. And then we got out of the car, and into the restaurant. They were serving breakfast, and it was clean, it was very different, it had this feel about it.... And my buddy told me, "Cuz no shame we going eat!" Okay, I know that man, we're in a freeking restaurant what else? So we ordered two Loco Mocos, the hamburger was out of this world good, totally ono, just fresh off the stove kine, and I instantly fell in love with this place. Big City Diner would be a stop for me when I went to Oahu. But man, it can get busy, and when it's busy it is worth da wait. But I'm telling you it gets very busy, especially if there's some UH event close by. Hmm, maybe I should just look at Big City Diner for some inspiration, they do serve wine, so it makes it a more socially hip local dig you know? Not knocking L and L, but this is plate lunches with a tude.


"So cuz, how's da food good eh?"
"Yeah."
"You like eat one moah plate?"
"Yeah."
"Shoot, no shame brah, we do dis sometimes."


So I ordered a steak with eggs, and I don't remember what he ordered, but I polished two plates at one sitting, sick? No way, being on Maui I was deprived of this kind of dining pleasure. So I ate like over a pound of beef, a combination of ground beef from the Loco Moco and from the New Steak and Eggs. I think I gained a few pounds that morning, but it was just ono!


"Bradda, Maui no moah dis kine place eh?"
"Nope."


So what makes Big City Diner so popular? What makes them awesome? Well, I've never met Lane Muraoka before, but thanks to Twitter, we had a short Tweet. Lane's business is just unique, it is simple, great tasting food at an affordable price. And I remember what my friend Terry told me, it's all about people, and Lane's company has a team of what seems to be great individuals behind that product called Big City Diner, it is a brand. I just want to find out if Lane does any speaking on becoming a very successful restaurateur in Hawaii, heck the nation for that matter.


Lane has a team of chefs, creating awesome local food with hints of our diverse ethnicity here called Hawaii the melting pot of the world. His company has restaurants only on Oahu, I joked with him on Twitter telling him we can't get a good plate past 9 pm on Maui, sure there's several restaurants here, but nothing like Big City Diner. I mean where on Maui can we take friends and family for some good food, to get a simple bento with grilled Spam, their Veri Teri Steak, Fried Chicken Wings, and Chef's Omelet. 


They have dinner specials for kids at less than 6 bucks, and they can get Hamburgers or Cheese Burgers with Skin on Fries, or Pigs and Peas in A Haystack (Diced Ham and Green Peas tossed with All American Macaroni and Wisconsin Cheddar Cheese, or Mama's Meatloaf. 


For Pupus, the New York Steak Slices topped with Pulehu Spices w/ Green Onions and Roasted Sesame Seeds sound like a winner, as well as all the other stuff I see on their website, like the Calamari Tempura Strips, Ray Chan's Island Style Poke, and the Nachos look totally good to chow down.

• FAMOUS LOCAL CREATIONS •

The following creations are served with your choice of Steamed White or Brown Rice (except Fried Rice Dishes*) Add 1.99 to substitute Garlic Smashed Potatoes Instead of Rice Add 1.99 for a Cup of Daily Super Soup or Small Green Salad

BE SURE TO ASK YOUR SERVER ABOUT THIS WEEK’S SPECIALS!

Boneless Korean Kalbi Steak

Boneless Sterling Silver Kalbi Steak marinated in our Secret Korean Style Sauce. Broke Da Mouth!...15.99

Mamasan’s Vegetable Stir-Fry

A medley of Fresh Garden Veggies stir-fried with
Big City Diner’s Secret Sauce and lots of Garlic & Ginger...8.99 (Add 2.99 for Choice Steak, Tofu or Chicken Breast)

Chinatown Fried Min Noodles

Stir-Fried with Fresh Veggies...8.99

(Add 2.99 for Choice Steak, Tofu or Chicken Breast)

Pulehu N.Y. Steak with Grilled Onions & Mushrooms

A Choice New York Strip Steak Grilled Medium-Rare topped with Your Choice of Grilled Onions & Sauteed Mushrooms OR Veri-Teri Sauce...21.99

The Really Loco, Loco Moco

Hot Rice Topped with a Hamburger Patty and a Farm Fresh Egg smothered in Brown Gravy & Caramelized Onions. Real Ono!...9.99

Hamburger Steak with Crispy Onions & Gravy

A huge 10 oz. (before cooking) Homemade Hamburger Patty smothered in Brown Gravy & topped with Crispy Sweet Onions...10.99

Pacific Islander Fresh Catch

The fresh selection of the day Pan-Seared & Glazed with our Japanese Red Ginger-Lime Chili Butter Sauce
and topped with Fresh Lemon Wedge...16.99

*Choice of Tartar Sauce, Wasabi-Aioli or Homemade Fresh Salsa

Pan-Seared Wild Sockeyed Salmon

Pan-seared to seal in its Natural Juices and topped with our Miso-Ginger Sauce and Green Onions...16.99

We’re Open for Breakfast from 7:00 AM Daily

BREAKFAST • BRUNCH • LUNCH • DINNER • LATE NITE • CATERING

Big City Diner

This is good food, not your typical plate lunch, this is food done right with thought, you do get what you pay for. If Maui had Big City Diner, I'd have no problem dishing out 16.99 for the Pacific Islander Fresh Catch, what I do remember though was the Hamburger Steak. Simple is what life is all about. Looking at BCDs concept, the whole value of their company, they'll stand the test of time. And I got friends on Oahu that eat there, so if these folks say it'll be around a while, it will.

MAUI Stir Fry Recipe From Ron

Okay gang, you are pressed for time, you are tired from work, and you got to feed your family of 4, and you just want to make it fast. Here's my tip on fast! Wok Cooking.


Get out your wok.


And these ingredients we'll make a Manila influenced Stir Fried Chicken with Veggies.


2 lbs. of cubed chicken breast (if you got a small wok, do one pound at a time) Put the cubes into a bowl with about 1/2 cup of olive oil, and some pepper and salt, and massage it into the meat. Let it sit at room temperature for a few minutes. You never want cold proteins in a hot wok.

2 tsp. minced ginger divided by 2
2 tsp. minced garlic divided by 2
Oil for stir frying


1 cup thinly sliced carrots divided by 2
1 cup thinly sliced celery divided by 2
1 cup thinly sliced mushrooms divided by 2
1 cup thinly sliced onion divided by 2
1 cup chopped green onion divided by 2 for garnish


Sauce
1 cup low sodium soy sauce
1/4 cup apple cider vinegar
1 tsp. minced ginger
1 tsp. minced lemongrass
1 tsp. pepper
2 tsp. sugar
*Mix it well, if cooking two separate times, use half for one cooking and then the other half for the last cooking.


1. Heat up wok over medium high heat, stir in ginger and garlic until aroma hits your nose, stir fry the chicken until cooked and remove on platter. Put wok back on stove, cook the veggies for a few seconds, add chicken and sauce, cook until heated through. 
2. Remove and plate, serve with rice.

MAUI Korean Style Chicken Soup

This is a simple Korean Style Chicken Soup, it can be mild, hot, or extremely hot by simply adding in Sambal Oelek Chilli Paste to your hottest pleasure. Korean influence covers a wide range, because in different regions of Korea cooks will make dishes sweeter, sour, or salty, or hot, or a combination of everything.


So this is my version of Korean Style Chicken Soup.


1 4-5 lb. whole chicken, cut into quarters, I like to leave the skin on, the fat from the skin will give it flavor.
1 6 inch ginger peeled and sliced into 1/4 inch discs
1 whole garlic peeled and smashed
8 leaves of green onion minced


1. Fill a large pot (stainless steel) with filtered water to a boil, add in the chicken parts with the ginger, garlic, and green onions. Keep at a boil for about 5 minutes, then turn down heat to low, and simmer the chicken for about 1 hour uncovered. Add a little more water as needed if it evaporates.
2. While that is simmering do this....
a. Scramble 6 large eggs and fry them, and then slice them into thin strips.
b. Chop one head of Chinese cabbage and set aside
c. Soak 1 cup of Shitake mushrooms, and set them aside
d. Shred 1 cup of Carrots, and set aside.


Finishing Ingredients
Soy Sauce to taste
Sesame oil to taste
Sambal Oelek Chili Paste


3. When the chicken meat falls off of the bone, the chicken and the broth is done, you can either serve right away while all is hot, or let cool and reheat for later. 
4. Assuming you will eat right away, remove the chicken on to a chopping board, and shred the meat, and set on a plate.
5. Return broth to stove, and season it with soy sauce and sesame oil to taste, not too much, just give it a little kick, and let the individual diner season it more, soy sauce is rather salty, and sesame oil is strong, just add a tablespoon of each should be alright.
6. Set some large soup bowls on the table, and add in some chicken meat, then a tablespoon of Sambal Oelek Chili paste, it is hot, actually ask the individual how much you should put in. Then add in some cooked egg strips, shitake mushrooms, Chinese cabbage, and carrots. Then spoon in the hot chicken broth to each bowl, the broth should be very hot, steaming, so be careful.

SAMBAL OELEK
Ground Fresh Chili Paste
8 oz. jar
By Huy Fong
Retails for about $2-$3.00 a jar

MAUI- ONO GELATO & ESPRESSO BAR

Ono Gelato Co. & Espresso Bar Authentic Italian Ice Cream first opened in Paia a few years ago by Mr. Gelato himself Stefano and wife Melissa, then they sold that store but holds the title Ono Gelato Co., moved in to the current store on Front St. across from Whaler's General Store, and business is doing very well. "You can eat your Gelato out on the deck overlooking the ocean," says Stefano. And I did, he turned me on to the Lilikoi flavor, all natural, all made in house, no preservatives. "We get locals bring in mangoes, and we make the gelato here in the store." What a concept, fresh Italian Ice Cream, fresh, cool, splendid I tell you, just delicious stuff.

"We have a lot of flavors, we have an Espresso Bar, we got excellent coffee, and fresh Smoothies," continues Stefano with an easy demeanor, he's one of the friendliest food establishment owners I've met. He's like the guy that played shortstop in Little League, and his mom was the one that always told him to share with your friends. Stefano is a kind soul, when his employee called him to meet me, I actually was ready for some dude asking me, "What you want?!" But it wasn't the case, Stefano was cool.


"I'm Italian, I was making this when I was a kid," he says to me. And I could just feel that vibe, okay he was makin this stuff since he was a kid? Yeah, I can feel it you know? Like it's going to Kobe Bryant's house and seeing a basket and a court in his back yard, you can feel it, or if you went to BB King's house, and saw his guitars, yeah, it was meant to be man. This cat Stefano is the real deal, he is right off the bat, I can feel it, he is GELATO KING of Maui. "I love the fact that everything we do comes from Maui, it is local." Hmmm, organic, natural no herbicide, no hormones or antibiotics, I can dig that Stefano.

"Ron do you like your Gelato?" he asks. I respond with, "Shit this is good man!" I mean I saw Cheese Cake in the display, Cheese Cake Gelato? Or was I seeing things. And then out of nowhere, boom! A mega rush, tourist in swimwear hurrying to the counter which is manned with two employees, very friendly, it's a great vibe in there, I think it is Stefano's persona that keeps it mellow, Stefano is super mellow. You go there and just try and sample some flavors, all natural, and totally refreshing. With Summer approaching, Stefano should kill it, sales I mean.

To the left is the Bravo Gelato machine, all the fresh fruits from Maui goes in there, and Stefano adds whatever is needed to make the Authentic Italian Ice Cream called Gelato. Quite frankly I don't think I had real Gelato, I mean I did have it, but it didn't taste like Ono Gelato... hmmm. This is great stuff folks, not because I'm a blogger of food and get free meals all the time, seriously I'd pay for this Italian specialty. Look at that machine, it runs 30 to 40 grand says Stefano. "It's about the same as buying a BMW," he says with a smile. I'm thinking no kidding man, no kidding a Beamer. Well Stefano and his wife really believe in sustainability, in the store I noticed TOMS sandals in there, if you buy a pair the company gives a pair to someone who needs it, now that's true humanity, if Jesus was on Front Street, he'd stop by and say, "Hey Stefano, Oooo right!" Yeah my short time meeting Stefano and just feeling the vibe of the place got me thinking, to be a businessman on Front Street, you can't be a soft weakling, you gotta be a roaring tiger... or a smart Gelato King. Remember that name folks, ONO GELATO CO. & ESPRESSO BAR AUTHENTIC ITALIAN ICE CREAM. Get a cone for your Gelato, get some coffee or a smoothie, purchase some TOMS foot ware, go out on the deck overlooking the Blue Pacific with boats sailing back and forth with Lanai in the background, you can't get better than that dudes, just can't. Thanks to Stefano and his crew for the Authentic Italian Ice Cream called Gelato, made with fresh fruits from Maui.

TOMS Shoes, go great with Gelato, so if you are in the Lahaina area, and new to the island, or heck even if you're a local that forgot we had Front Street, if you got some extra bucks, stop by Ono Gelato, bring the keiki and refresh yourselves.

MAUI- SURE THING BURGERS

The Lahaina Market Place on the corner of Lahainaluna Road and Front Street has some really cool eats. If you like burgers, there's a new dig called SURE THING BURGERS, open every day 11am to 730pm and closed on Sundays. Prices are reasonable, and they serve up Grass Fed Maui Cattle Co. Beef, all natural beef, no antibiotics, so it's clean beef for sure.


For 8.00 you get a Burger with lettuce, tomato, grilled onion, sauce, cheese.
Also for 8.00 you get the Pork Burger with Kona BBQ sauce, lettuce, grilled onion, cheese.
And for 8.00 a Veggie Burger mixed greens with vinaigrette and tomato


For 10.50 you get a Double Burger Double Cheese.

Extra Cheese is 1.00
Bacon is 1.50
Fried Egg is 1.15
Fries 2.50
Drinks 2.25


You can call them for take out at 808-214-6982

MAUI Soup Exotica From Philippines

There's a lot of people I run into who are into Thai and Vietnamese cuisine, claiming "The soups are so exotic, the flavors are rich, can even be fiery, lots of spice." Well my friends, if you haven't devoured "sabaw" (sah bow like bow wow doggy talk) or Filipino soups, you're missing out, because Thai, and Vietnamese foods sort of mirror each other, and it also mirrors Filipino food. Though when talking Filipino food, a lot of the dishes are Spanish based because of the Spaniards occupation in the Philippine Islands centuries ago. Okay nuff of dat, let's get to some soups.


Vietnamese Pho (Fuh) is popular, and the Thai Tom Yum Gai just the same, let's talk about some very popular Filipino Sabaw. 


One particularly famous Sabaw is the "Chicken Papaya Sabaw" It is a whole stewing chicken about 4-5 pounds that is boiled in water, with spices ranging from fresh ginger, and garlic, and pepper corns. The bird is then simmered until fork tender, more water is added if the pot's water starts to evaporate, but even then this method flavors the water into a unique simple quick broth. The broth is then skimmed of  any impurities, and is saved for making the sabaw.


The chicken is then shredded and set aside. Then the cook will gather a few very green papayas, peel them, seed them and slice them to their liking, I like to slice mine into slim wedges.


When it is time to eat, the cook will make sure there is enough rice for the diners, the rice is usually put into the bowl that the sabaw will be in, the bowls are rather large because in the Philippines this is considered peasant food, the sabaw is the meal.


Once the rice is at the ready, the cook will bring the broth to a boil, and taste for seasonings, the cook may add more garlic or ginger that is fresh, bay leaves, and return the shredded chicken to the boiling broth, and then the cook will add Patis (Pah tees) a fermented fish sauce made from anchovies more than likely, some has shrimp in it so be careful if you are allergic. Again the cook makes sure the patis is just right, just enough for that exotica you know? Maybe vinegar depending on the cook or chef. Very simple, and at the end, the cook will either put fresh basil in the pot and stir it up, or fill each diner's bowl with the Chicken Papaya Sabaw, and garnish it with the basil or limes.


Remember if you can find Sabaw in your city, try it out.

MAUI Kitchen Basics Herbs and Spices

The home kitchen is where basics should start, with all those cooking shows on television where celeb chefs are utilizing alien herbs and spices, the home cook that is just starting out does not need to feel insecure, if a home foodie can have the basic of culinary herbs and spices, he or she can go very far. Here are some of the most basic herbs and spices you'll need to cover lots of dishes from all over this planet.


Bottled dried herbs and spices.


Oregano
Basil
Dill
Thyme
Rosemary
Sage
Cinnamon Sticks
Ground Cinnamon
Ground Nutmeg
Whole Cloves
Ground Black Pepper
Sea Salt
Garlic Powder
Onion Powder
Curry Powder


Liquids


Soy Sauce
White Vinegar
Rice Wine Vinegar
Canola Oil
Fish Sauce


Fresh


Ginger 
Garlic
Shallots
Lemons
Limes


Salt and pepper are so basic, that it can enhance a piece of fish, chicken, pork, or beef. If you have just salt and pepper, you can actually do alright. Having Thyme can add to roasts, sprinkling some on a beef roast with salt and pepper, as a home cook, you'll do exceptionally well.


Asian dishes? Soy sauce, garlic, ginger, shallots, you'll do fine, if you're doing Vietnamese, Thai, or Filipino cooking, adding a dash of fish sauce...man you'll be the star chef in your inner circle of friends and family. Doing Italian? You have the Basil, Oregano, and Garlic... what more do you really need?


Happy Cooking
Ron