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Loving Hut, a closer look
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Loving Hut official site! |
 Yelper's on Loving Hut! |
Aloha!
10/1/10 - Here's the thing - don't people become vegetarians because they wanna get away from meat? What's the deal with mock shrimp, mock ham, mock meatballs, mock burger patties, even mock chicken lollips - I thought they were trying to get away from these things? Oh, well. I guess there's something inside of us that will always want real meat. I've heard the arguments about humans not really being made for meat, but you know by now that I'm one who believes we're neither carnivore nor herbivore, but omnivore. Without real meat, I just don't think we're complete.
No meat, not complete, no meat, not complete, no meat, not complete...!!!
No, just kidding. We all have every right to choose for ourselves. Myself, I couldn't be happier with fake meats. Tempeh, seitan, soy burgers - I'll take 'em all! Thank God, then, for places like Loving Hut, the fastest-growing vegan franchise chain internationally, with stores operating in such places as Mongolia, Panama, China, the Czech Republic, and Thailand - even McDonald's would be proud! Though all are committed to completely vegetarian menus, it seems Loving Hut outlets vary greatly, each one providing many of their own touches and preferences according to locale, the S. King St. location providing a bent towards Vietnamese/Chinese.
The Google street view actually shows Sushi Land instead of Loving Hut. Here's a more up-dated view of the new tenant, who occupies a corner right next to several other popular and very excellent eateries, Inaba soba house, ManaBu's musubi, and, of course, Baskin Robbins!
After some prodding by my vegan brother and Kumi being very curious for quite a while, I was glad we could finally check it out. I guess in the manner of typical franchises, the place is clean and efficient as a jamba Juice outlet, with earthy pastels and a modern, minimalist look 'n feel. Our friendly, smiling host was very helpful in every way and obviously a staunch believer in the whole vegan thing, as she took the time to explain the menu and also how such a diet has affected her personally:
There's not a whole lot on the menu here, with a good portion of it held cafeteria-style in hot trays out-front:
Of course, these five hot trays are not the entire menu, but are the items offered in combo plates, plates allowing you to sample several items at one time. With a two-choicer running at $7.25 and a three-choicer, a dollar more, consider this - healthy, vegan grinds at Panda prices? I can definitely get into this! My whopping plate went all the way, the only two items not tried being the Lemongrass Hawaiiana, a mock lemongrass chicken, and a Brocco Pua, a mock beef broccoli. Sounds, uh... interesting. We've all had mock beef burgers, but mock beef strips? Before you think I'm mocking the mock, however, just know that after some of the surprisingly respectable fake meats we tried today, I have no reason to believe the two items above wouldn't satisfy us just the same, as well!
Here's the first item on my plate:
Like Broccoli Pua or Lemongrass Hawaiiana, they don't actually list the types of guilt-free meat being plagiarized, so you kinda have to read between the lines. And what Chinese dish does the above look like? Called a Sweet Sour Hapa, it has to be none other than sweet sour pork, right?
Can't say it tasted much like pork, but was rather nuetral in and of itself, while its texture was soft and similiar to one of those cafeteria-style meatballs. However, it was the crisp, firm vegetables and great sauce, which was as good as any Chinese restaurant and not overly-sweet, overly-salty, nor overly-heavy, that carried this dish through. It was strong enough, however, to really stand-out and provide that extra little punch that part-time healther's like myself need.
Right next-door was this:
Nicely done. Generous pieces of firm tofu, eggplant a bit on the softer side but no completely collapsed, just how I like it, and a dark sauce that was mellow and clean.
And here's the final combo choice:
No mock meats here. There were large chunks of tofu, carrot, taro, and onion, all mixed in a coconut curry sauce. The veggies included were all great, especially the creamy taro, but the curry was perhaps just a bit on the earthy-dusty side - I guess that should be expected, though.
Kumi's choice was made instantly. There's no denying this girl her pho:
Wow. Not bad at all. You'd think a broth made from beef, pork, and even chicken bones would be tough to duplicate, but this all-veggie broth comes respectably close. No, it's not as rich and powerful as a normal beef broth, but, considering all things, is not bad at all. The noodles were perfectly al dente and an assortment of different items were included to keep things interesting, including some very persuasive veggie meats. Besides the flowery fungus, which was crispy-delicious, and beefy shiitake mushrooms, which were tender and fragrant, the rest of the main players were all meat substitutes. Here's a closer look:
Fake meatballs, fake fishcake, fake beef, and, can you imagine - fake ham? Amazing! While none of them can truly replace the real things, if you don't go comparing so much, come in with an open mind, and just take them for what they are, I'm sure you'll be happy. The fake ham, in particular, impressed me by its very look, with a fibrous texture that pulled apart and felt just like the real thing, even while in your mouth. If there's two things here that I can recommend to even the most vegan-wary, plate lunch-loving, meat 'n potatoes kind of person, it's the pho above along with this next dish:
In fact, of everything we tried, this plate above was my absolute favorite dish. I know you think they're cheating, but that's not actually shrimp, but yam! Whaaat??? Quite honestly, I didn't give this buggah much of any chance (of tasting like shrimp) at all, but I had to try it, if for nothing else than out of sheer curiosity, and especially since it is only one of two types of meat substitute actually identified (meaning, the animal product is named; the other being ham). Served with a spicy mix of peppers, red bells, and onions, this dish, called a Spicy Manoa, with just a little imagination, really did come close! I mean, looks-wise, you could barely tell. Texture-wise, it was quite a bit firmer and didn't have any grain or stringiness as a regular shrimp, but the taste made up for it admirably. It was kinda like a konnyaku/fishcake infused with dry ebi stock, and when eaten in combination with the spicy, very tasty mix of chopped veggies, was a winner!
I guess they know they've come across a winner, too, as these shrimpy yams are put to good use, also arriving stir-fried in one plate with sugar-snap peas and broccoli in another. And with the Vietnamese bent found here, you know they're gonna put them in an order of summer roll, as well!
Besides the normal beansprouts, vermicelli noodle, lettuce, and (mock) shrimp, there was also a bit of mock ham included. Normally given in an order of two rolls for $3.50, this teaser was enough for me to recommend them to anyone. The only thing I would like to have seen is a slightly richer peanut sauce, which was a bit thin in both texture and taste.
All in all, I think Loving Hut definitely has a lot going for it. I mean, my vegan brother finds and tries all of these new health spots springing-up all over the place these days, and he himself is very high on this place. With such a huge void left in the Honolulu dining scene by the closing of Well Bento, Loving Hut sure helps!
Before closing, here's one last shot of my combo plate, this time of the whole plate!
Weekend's upon us! Me, I'm workin', making up for the trip! No, I'm just thankful for hours in this economically depressed time. Hope you're all finding lots of work and reward, too!
Have a great and safe weekend!
Take care and Aloha till next time!
Aku
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