Local chef brings flavors from the old Hawaii plantation into the 21st century

Eating House 1849

It’s been two years since celebrity chef Roy Yamaguchi opened Eating House 1849 restaurant at the International Market Place. Executive chef Randy Bangloy leads the culinary team. He shared with our host Kanoe Gibson how Hawaii’s diverse culinary heritage is celebrated there every day with dishes such as braised pork shank “Pinakbet”, banana lumpia, and pickled ong choy, among many others. 

For more information, please visit www.eatinghouse1849.com or www.shopinternationalmarketplace.com.


Marina’s Banana Lumpia


2 pieces Apple Banana
4 sheets Lumpia Wrapper (preferred Circle Wrapper)
Margarine to seal
1 cup Banana Chips (Rough Chop)
Salt to Season

Brown Sugar Mixture
½ cup Brown Sugar
1 cup Powdered Sugar
Procedure Making Brown Sugar Mixture:
1. Combine ingredients and set aside.

Foster Sauce
1 lb Butter
1 lb Sugar
1 lb Brown Sugar
½ cup Corn Syrup
½ qt Heavy Whipping Cream

Procedure Making Foster Sauce:
1. In a pot, melt butter over medium heat. Add brown sugar, sugar and corn syrup.
2. When mixture begins to bubble, add in heavy cream and stir constantly. Set aside

To assemble:
1. Slice bananas into quarters and roll the pieces in the brown sugar mixture.
2. Place 1-2 slices on one bottom corner of a wrapper, roll, fold, and seal. Repeat the process.
3. Heat enough vegetable oil to fill a pan halfway. Fry the lumpia until golden brown on one side, flip and cook the other side until golden brown.
4. Place on paper towels to absorb excess oil.
5. Transfer Lumpia on a plate, glaze with Foster Sauce and coat with banana chips.
6. Serve alone or with ice cream.

Braised Pork Shank “Pinakbet”


2 pc Pork Shank
1 pc Onion (Diced)
¼ cup Ginger (Minced)
½ cup Garlic (Chopped)
¼ cup Fish Sauce
1 cup Oil
Salt & Pepper to taste
Water to cover

1. Season Pork Shank on all sides with salt and pepper.
2. Heat the oil in a large pot over medium heat.  Sear pork shank in pot on all sides till golden brown.
3. Add onion, garlic, ginger and cook and stir till tender.
4. Add Water to cover Shank and add in fish sauce. Adjusting heat to high and boil till tender.
5. Set aside with liquid.

Pinakbet ingredients:
¼ cup oil
1 tsp garlic (Chopped)
1 cup Ho Farm Tomatoes (Cut in half)
¼ lb Fresh Long Beans (Wash, Trimmed)
¼ lb Eggplant (Wash, Cut into bite size pieces)
3 pieces Bitter Melon (Wash, Cut into bite size pieces)
1 cup Kabocha Pumpkin (Peel, Cut into bite size pieces, wash)
1 qt Braising Liquid from pork shank
Fish sauce to taste

1. Heat the oil in a pan over medium heat.
2. Add in Garlic and saute till slightly golden brown.
3. Add in Ho Farm tomatoes cook till tender.
4. Add in braising liquid from pork shank and add in kabocha pumpkin which will take a while to cook then other vegetables.
5. Continue cooking until kabocha pumpkin is soft, then add in bitter melon, eggplant and long beans. Cook till all vegetables are soft.
6. Add fish sauce to taste.

Pickled Ong Choy


2 cup Ong Choy (Using steam part, cut into ¼ inch thick)
2 cup Rice Vinegar
2 cup White Distilled Vinegar
1 T Sugar
1 tsp Salt
1 tsp Black Pepper

1. Mix rice vinegar, white distilled vinegar, sugar, salt, black pepper onto a container. Mix well.
2. Add in ong choy and let it sit till pickled. (about a week or months).

1. Scoop out Vegetables onto a bowl or plate. Add liquid to cover.
2. Place pork shank over vegetables.
3. Garnish with crushed Chicharrones.