About

the history of "plate lunch"

Plate Lunch originated back in the 1880's during the plantation-era in the Hawaiian Islands. Pineapple and sugar plantations were sprouting up in the islands and required many field workers. Workers came from all over - places like China, Japan, Portugal, and the Philippines.

When lunchtime approached, it was extremely common for workers to bring leftovers of similarity. Their lunches included a main protein and a heavy serving of rice - to provide enough energy to sustain them through the work day. Though, it has been argued that the earliest form of Plate Lunch was simply the Japanese bento box, which had separate compartments for meat, starches, and sides.

By the 1900's, food carts and lunch wagons began to emerge near these plantations so workers could purchase these hearty meals that were made fresh.

By the 1930's, macaroni salad was introduced to the mix. A very typical Hawaiian style macaroni has a more neutral toned down flavor that accompanies the heavier and distinct flavors in plate lunch. It's mayo-based, slightly salty. Nothing overpowering. Not sweet or vinegar-y as found in other types of standard American picnic-style cold salads.

These days, plate lunch spots in Hawai'i are as common as pizza places in Chicago. Every establishment has their own take on the classics like Chicken Katsu, Loco Moco, and teriyaki BBQ meats.

Check out this Instagram Live we did for Time Out Chicago where we walk you through how to make a classic Loco Moco!