One Hawaiian dish served at the restaurant is kalua pork, a slow-cooked pork that is shredded and has a tinge of smokiness. In Hawaii, traditional kalua pork is cooked in an imu, a deep pit in the soil lined with banana tree leaves and ti leaves. While the preparation is different at his Chandler restaurant, Zha worked to ensure the flavor remains.

“I brought this kalua pork recipe from Hawaii to Phoenix, also, our chicken katsu,” Zha says.

At Zha’s restaurant, the kalua pork is served with two scoops of rice, a scoop of macaroni salad and veggies. The platters are called plate lunches, or in Hawaiian, pā mea ʻai, and often include a combination of Asian and American food.

Chicken katsu, a recipe that originated in Japan and is popular in the Aloha State, is a deep-fried breaded chicken fillet served with katsu sauce. Zha’s recipe is made with a soy sauce base, a hint of ketchup, Worcestershire sauce and brown sugar, providing a sweet and tangy flavor. “I cannot tell you the secret ingredient,” he jokes. The platter costs $12.95.

The Hawaiian entrées come in varieties of meat, poultry and seafood and the restaurant serves white fish, breaded shrimp and giant prawns.

“You know, in Oahu island, you can see a lot of shops and they sell giant prawns,” Zha says. “I make it with a little butter where I stir fry the garlic and the prawns. I brought that recipe in from China, but it was (already) popular in Hawaii.”

“Since its founding in 1970, Phoenix New Times has become a cultural force in the Valley of the Sun.”

On the menu, it’s listed as the Chef’s Special and costs $15.95.

The Asian-influenced fare continues onto the appetizer menu. Kimchi, a spicy fermented napa cabbage is available along with edamame, crispy seaweed, spring rolls and shrimp shumai.

Whether you’re craving a bowl of comforting ramen or a taste of the Pacific Islands, this Chandler spot promises an experience that’s as rich and captivating as a Hawaiian sunset — mahalo for the flavors expertly prepared by chefs Zha and Feng.