Plate lunch

The combination of Polynesian, North American and East Asian cuisine arose naturally in Hawaii, and has spread beyond it.

[1] Its appearance in Hawaii in recognizable form goes back to the 1880s when plantation workers were in high demand by the fruit and sugar companies on the islands.

"[2] Later on, macaroni salad was added to the plates, as it seemed to bridge national tastes and also mixed well with gravy-covered slabs of meat.

[3] L&L founder Eddie Flores rebranded it "L&L Hawaiian Barbecue", explaining that "When we went to the mainland, the name 'Hawaiian' is a draw, because everyone just fantasized, everyone wants to come to Hawaii.

Another notably American element is the hamburger steak, a ground beef patty smothered with brown gravy served atop rice; adding a sunny-side-up egg makes it a loco moco.