Hawaiian mac salad, a staple of the classic plate lunch, has origins tied to various influences including international chefs in Waikiki and Asian chefs on plantations. Tracee Hirahara of Kau Kau has redefined the dish, aiming for depth of flavor with ingredients like mustard, pickles, and potatoes rather than the typical sweet version. The restaurant challenges misconceptions about Hawaiian food, emphasizing its intricate cultural roots and real culinary value over typical fast-food perceptions.
"For years, Tracee and her husband have asked Portlanders how they view Hawaiian food. The vast majority lump it into fast-food, which hurts; that's not what it is."
"I grew up hating mac salad. Most of the time it's just mayo, sugar, and noodles. But I figured, if I'm going to make it, I want to ensure it has flavor and acidity."
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