Shared from Honolulu Magazine
THE NOODLES RESEMBLE RAMEN, BUT THE PREPARATIONS ARE ITALIAN-ISH, WITH A GOOD DOSE OF FILIPINO AND OTHER LOCAL FLAVORS, LIKE GARLIC ‘ULU AND A LECHON MALUNGGAY PASTA—PLUS A FRIED CHICKEN THAT BEATS KFC.

It was standing room only when we entered Adela’s Country Eatery on a muggy Saturday night. With only three tables, this primarily takeout joint fills up fast. For here, in this tiny restaurant, owner Millie Chan makes fresh Hokkaido-style ramen noodles with local ingredients: ‘ulu, ube, kalo, avocado and moringa.

The noodles resemble ramen, but the preparations are Italian-ish, with a good dose of Filipino and other local flavors, like garlic ‘ulu and a lechon malunggay pasta. The garlic ‘ulu pasta, reminiscent of carbonara, with portobello mushroom ($15.99) was comforting, but it’s those charred, earthy mushrooms that kept calling me back.

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