Many of us have had the pleasure of biting into the warmth and sweetness of King’s Hawaiian bread. It’s a simple pleasure that never gets old and figures to stand the test of time given its level of fan loyalty and overall deliciousness.
Such longevity is a hallmark of King’s Hawaiian, as it originated back in 1950 on the Big Island of Hawaii, founded by baker Robert Taira. Fast forward to 1988 in Torrance, California, when the first King’s Hawaiian restaurant opened its doors adjacent to the bakery that was established there in 1977.
Stepping inside the King’s Hawaiian restaurant is like walking into Robert Taira’s vision of Big Island with Hawaiian cuisine and the brand’s signature baked goods and pastries. The vibes are all here, ready to be served up with signature hospitality and enthusiasm.
Diners here are treated to a variety of Hawaiian dishes and King’s Hawaiian goods, whether it be the Luau Platter consisting of taro-wrapped lau lau pork, huli huli chicken, Kalua pork, lomi salmon or chicken long rice. Also, there’s the beloved and vibrant Paradise Cake, a three-layer rainbow chiffon cake filled with whipped cream and topped with guava, passion and lime fruit glaze.
Other Island favorites like saimin, musubi and Portuguese sausage are also readily available, treating eager palates to the Island’s eats. After a hearty and satisfying meal, make sure to grab that iconic orange bag of sweet bread on the way out to complete the King’s Hawaiian experience.
Can’t make it to California or Hawaii? Try our recipe for huli huli chicken at home.