TASTE THE SPIRIT OF HAWAII AT ALOHA BOWL
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loha Bowls was inspired by Robert and Ajay’s love for the islands of Hawaii. The laid back lifestyle, the simple foods and the bright, fresh flavours. “When we decided to open Hawaiian-themed restaurants, we looked back at what we loved about poke bowls and Hawaiian plate lunches; simple, honest flavours, fresh as possible and served in a beautiful harmonious way.” smiles Robert. Ajay set up residence in Waikiki in the 90’s and together they have explored Oahu, Maui and Kauai. Before arriving we looked at the menu online. It is an impressive array of choices to suit all dietary restrictions catering to vegan, gluten free and celiacs, as well as options for pescatarians, vegetarians and robust meat eaters. We order some delicious sounding dishes online and head to Duncan. The restaurant is located in a new building on Kenneth Street. Kahuna Burger their sister restaurant located street front and Aloha Bowls in the back courtyard. I choose the Salmon Tuna Combo their most popular poke. This bowl is so delicious, just writing about it makes my mouth water. Crunchy fresh cut carrots and spiced beets, pickled cucumber and red pepper, green papaya slaw, pineapple jam and avocado paired with steamed edamame, citrus and sesame dressed wakame seaweed and pickled ginger all upon a bed
REIKI WELLNESS 250-743-8122 Debbie Shkuratoff Reiki Master-Teacher-All Levels Usui-Karuna-Komyo-Seichim
of fresh steamed sushi rice and ponzu dressed spinach. Healthy and full of omegas my bowl is topped with house marinated raw Ahi tuna and Steelhead salmon and garnished with roasted black sesame, generous tobiko and black Hawaiian salt and drizzled with spicy mango dressing and wasabi mayo. Tender morsels of fresh tasty fish in every bite combined with fresh vegetables and sauces. There is a singing of satisfaction with every bite. “Mmmm.” Shiloh loves chicken soup of any kind. It is his go to comfort food and he was delighted to find Chicken Long Rice on the menu, Hawaii’s take on chicken noodle soup. This dish is made with GF (gluten free) long grass noodles, tender chicken morsels in a ginger lime broth. Chopped scallions, carrots and bok choy are added to this soup for delicious crunch and texture. The broth was very flavourful, the portioning very generous. He ate till he was full and there was still lots leftover.
SARA TILLIE ACUPUNCTURE 250-812-9813 Sara Tillie Registered Acupuncturist Traditional Chinese Medicine
Reiki Therapy & Classes - Detox Foot Spas Acupuncture - Amethyst Mat - YL Essential Oils Daytime • Evening •Weekend • By Appointment Only #13- Upper Level • Valleyview Centre • Cobble Hill www.reikiwellness.ca • reiki-wellness@shaw.ca
The Aloha Bowl menu was developed by taking traditional ideas and amping up the flavour profile to fit their concept and vision of what Hawaiian food can be. Richard and Tiller were looking for something cozy for their rainy Friday meal and Ajay recommended the plate dishes. Hawaiian Plates are typical comfort foods for Hawaiian locals. Order one in Hawaii and you will always find a protein, some vegetables, sticky rice and a macaroni side salad. Believe it or not, macaroni salad is a staple food in Hawaiian diets. Richard chooses the Kalua Pork Plate. Described as a slow roasted pork shoulder he was pleasantly surprised by the tender and moist shredded meat, reminiscent of pulled pork but drier in a good way and finished with a tasty Hawaiian-style BBQ sauce. This dish is served on rice accompanied by green papaya slaw and macaroni salad. He was very hungry, but he is no Hawaiian. The servings are generous especially with the traditional sides on the plate. Tiller opted for a Katsu Chicken Plate. Katsu anything is a favourite of his when we eat Japanese. Crispy panko breaded chicken, seasoned and tender, served sliced over hot rice. The Hawaiian slaw is a combination of shredded carrot, pepper, cabbage
and green papaya. A crunchy fresh accompaniment to cleanse the palette and add many textures to the meal. All servings here are huge so be sure to order with an appetite. If you are a dessert fan like us, make sure you save room. Coconut lovers will revel in the Haupia Pie, a creamy coconut and chocolate pie made with a gluten free graham cracker crust. Nothing tastes like a holiday as coconut does. Their Banoffee Pie is a splendour - think bananas and toffee! Fresh sliced bananas paired with dulce de leche, on a GF graham cracker crust topped with real whipped cream and shaved coconut. Their Double Chocolate Banana Bread, is a new hit for adding into the school lunch - dense, rich and moist dotted throughout with chocolate chips. Lastly, you need to also try their Passionfruit Cheesecake. A truly unique, tart and tangy dessert with a passionfruit jelly layer on top. A decadent way to end a beautiful meal. Get out of the rain this Winter and treat yourself to something created with love and inspired by the islands of Hawaii. Aloha! Richard and Sheila love exploring all the nooks and crannies of the Cowichan Valley together and sharing their discoveries with you.
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