I recently visited Aloha Food Factory, an Alhambra restaurant that’s been open since 1994, on a gloomy, uncomfortably humid day. Halfway through my meal, it began thundering, the grass skirt decor inside the restaurant fluttering with each boom. It really
felt like I was in Hawai’i — and not just because of the weather. Like many restaurants scattered across the Hawaiian islands, Aloha Food Factory blooms in its simplicity; it remains faithfully devoted to giving regulars soul-filling food at affordable prices. Expect paper plates and plastic cutlery alongside the simple, meat-heavy menu. The portions are enormous, of course, and the food is transportive — even when it’s not a Los Angeles rainy day.
What to order
- The best reason to visit Aloha Food Factory remains the macadamia nut pancakes. Stacks of chewy pancakes that have a bouncy, mochi-like texture are ladled with a vanilla custard and topped with a salty macadamia nut crumble. A short stack comes with two massive pancakes for a mere $8.99; get a stack of three for the table at $10.99.
- Breakfast plates arrive with one or two entrees and a side of rice and eggs how you like them. I am partial to salty rounds of Portuguese sausage and oily, tender Kalua pig; both proteins definitely veer toward high salinity, so eating them with rice is mandatory.
- Plate lunches are also available, served with heaping sides of macaroni and potato salad, rice, and steamed vegetables. The loco moco patty may sometimes arrive slightly dry, but that can be solved with a smothering of peppery mushroom gravy. I also love the panko-crusted katsu chicken served with tangy and sweet katsu sauce. The beauty of a plate lunch, however, is that it’s choose-your-own-adventure situation, so select the entrees that call to you.
The vibe
Aloha Food Factory’s decor is playfully kitschy: There are surfboard motifs, palm frond wall paper, and monstera seat cushions. Taped up specials line the walls and artificial thatched roofing oversees the dining room. In some ways, it feels like dining in someone’s lived-in home on the North Shore.
Insider tip
In one corner of the restaurant, find a compelling condiment station. Help yourself to bottles of shoyu and hot sauce, the latter of which may be necessary to cut through the richness and saltiness of many of the meats on offer.
