I became aware of Aunty Maile’s when it opened as Island Flavor in Gardena. Before I tasted the food, I knew it would be good because of the big-framed Island customers. The owners moved to bigger digs and reopened as Aunty Maile’s with plenty of indoor and outdoor seating. When the pandemic hit, they converted to take-out, only operating with empty tables and no lights. It was a depressing place to visit.
On a recent weekend, my family and I dropped by for lunch, and it was a night and day difference. The place was lively, with people talking and enjoying their meal. Hearing the island mele, I assumed it was prerecorded, and I was surprised to see a live Hawaiian ensemble sporting leis. I was happy that no one in my family thought to tell them that it was my birthday!
Breakfast Grinds, Other Grinds, Local Favorites, and Hawaiian Poke comprise their extensive menu. House specialties that caught my attention include Roast Pork Loco Moco ($13.95), Oxtail Soup, and Hawaiian-style Roast Pork ($14.95). Be sure to peruse the display case because they post the daily specials, and there’s an impressive variety of prepared sweet and savory items that aren’t on the menu.
The Local Favorites mirror Hawaiian plate lunches with steamed white rice and mac salad. You can substitute rice for fries; if you are trying to be healthy, you can substitute mac salad for green salad or sauteed fresh vegetables. If you veer in the other direction, fried rice is available for an additional $3.50.
The classics, such as Chicken Katsu ($13.95) and Chicken Teriyaki ($14.95), are better prepared than I’ve experienced at other Hawaiian restaurants. The chicken is marinated and grilled over a flame, which provides much more flavor than boiled chicken. My nit is that they don’t feature a full “scoop” of potato salad compared to the heaping serving of rice.
One of their most popular items is their Furikake Chicken ($14.95). They use the popular Japanese rice seasoning to create their signature furikake glaze, apply it to the chicken, and grill it. Furikake gives the chicken a sweet and salty umami-like flavor boost.
Hawaiians enjoy Saimin ($12.95) throughout the day, and it’s not that easy to find because LA is a ramen town. The broth is lighter because it uses dashi fish stock versus pork bones. I find the springy and chewy noodles enjoyable to eat. Char siu, won ton, fish cake, and bok choy significantly enhance the flavors as you enjoy each bite.
There are plenty of poke choices, ranging from traditional Hawaiian to styles featuring shoyu, sesame, furikake, and avocado. The traditional poke is mixed with green onions, dried ono (Hawaiian seaweed), chopped roasted Kukui nuts, and Hawaiian sea salt – just as made on the islands. Spice it up with some Hawaiian chili pepper.
Have a sweet tooth? Check the refrigerated case for an impressive variety, starting with guava, pineapple fruit bars, and mango pudding. More impressive are the cakes and pies available whole or by the slice, such as haupia, chantilly, cookies and cream, chocolate strawberry, chocolate butterscotch, Kona mud, and coconut pineapple.
Unlike many of the existing Hawaiian chain establishments, Aunty Maile’s menu extends far beyond teriyaki, katsu, kalua pork, fried chicken, and spam musubi to include favorites that Islanders crave, such as Saimin, garlic shrimp, oxtail soup, their original creations such a roast pork loco moco and furikake chicken.
Aunty Maile’s, 19106 Normandie Ave Ste 2, Torrance, CA 90502; 310.819.8314
auntymaileshawaiian.com