wonton min saimin bowl with side dishes

Photo By Thomas Obungen

Papa Kurt's is a new school saimin stand for old-school taste buds

Opens for takeout today, Nov. 25, on Isenberg Street
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I like to think Hawaii people are easy to please in the best way possible — give us a bowl of curly noodles in salty dashi broth with a charburger on the side, and everything's hunky-dory. I mean, if there's one thing we're guilty of, it's eating our feelings. So it was sad news when Dillingham Saimin announced its closure in August, but today we have good news: Papa Kurt's, a new saimin stand, has opened in Moiliili.

You might recall that in August, I teased that Miro Kaimuki's Chris Kajioka had introduced a $14 okazuya bento as an introduction to Papa Kurt's nostalgic menu. Just in time for the cooler season, Papa Kurt's opens today for online pre-ordering and takeout at the St. Louis Alumni Association Clubhouse. Kajioka and Mark "Gooch" Noguchi invited me to a preview tasting. 

See also: Miro's $14 bento is a teaser for a future saimin stand

Papa Kurt's is an homage to Kurt Hirabara, the late Big Island farmer who mentored both chefs. The menu is simple, akin to the unfussiness of saimin itself, and could have been lifted from any shop in town. As Kajioka, Noguchi and anyone raised eating saimin would probably tell you, "if it ain't broke, don't fix it." When It comes to soul food, I concur. 

papa kurts menu
Photo: Thomas Obungen

Large bowls of saimin ($10) and won ton min ($12) are the center of attention here. Both are garnished with kamaboko fish cake, shredded egg, charred pork belly, choy sum and green onion; the latter gets three plump pork won tons in thin wheat wrappers. The sight of your bowl making its way to the table is like a warm embrace. The first sip of broth tells you all is right at this moment. 

papa kurt's tablescape
Photo: Thomas Obungen

Curly Sun Noodles rest in a mild broth that maintains a luscious, full body without too much umami or salt. You could get this takeout for your parents or grandparents here and they will swoon. The condiment rack has the requisite chile pepper water, hot mustard, shoyu and black pepper; I dredge my porky won tons in shoyu mustard but keep my broth untouched save for a few shakes of pepper. 

If there's anything in that bowl I want more of, it's the lovely little packets of pork — please make these available as a side order.  

cheeseburger
Cheeseburger. Photo: Thomas Obungen

Unarguably, the perfect mate to saimin is a cheeseburger ($6.50). At Papa Kurt's, it skews old school with a touch of new finesse. The local beef patty has heft and the onions hiding underneath don't go unnoticed. The secret sauce is sparing and sits atop a custom La Tour Bakehouse hamburger bun that improves upon the Love's classic with a fluffier crumb. Some burgers tend to fall apart when you eat them, but this one's a solid unit. 

A few bites in, I get serious Byron's Drive-in vibes without the sketchy characters. This is a good burger, but I ultimately wish it had a crispier char and more seasoning to make it stand out. Perhaps a teri cheeseburger ($7.50) would yield the flavor I'm searching for. 

ahi burger
Ahi burger. Photo: Thomas Obungen

The burger's ahi burger ($9) cousin is a simple grilled fillet dressed in a bright gingery sauce, spicy mayo, crisp wonton strips and pickled jalapenos. It's lighter than the beef burger and was added to make the menu approachable for pescatarians. 

skewers
Chicken and venison teri sticks. Photo: Thomas Obungen

If you prefer barbecue teri sticks over burgers with your soup, you're in luck because these might be the best in town. The star is the Maui Nui venison teri stick with a substantial, deliciously tender chunk of meat for its $3 price tag. The chicken, also generous for $3, pairs well with the mild broth. While not yet available online, a mushroom skewer ($2) is in the works. 

shortribs
Shortribs. Photo: Thomas Obungen

If the pipikaula shortribs seem like a splurge at $16.50, they are. Taking very mild inspiration from Helena's Hawaiian Foods' iconic pipikaula, these are thicker but have been dried for less time. The result is a beefier riblet that's almost fall-off-the-bone tender with a crispy fried exterior. You still have to work for the gristle, which really is the best part. 

seasoned egg
Photo: Thomas Obungen

The crinkle fries ($3.50) are standard yet maintain their crispiness for a while when left to cool properly. Other sides include a scoop of crab spaghetti mac salad ($3) and a golden-yolked seasoned egg ($2) from OK Farms which you could eat by itself, but I won't judge if you plop it into your bowl. 

The menu board promises ice cakes ($3 each) in strawberries and cream, green river and creamsicle flavors. After a warm bowl of saimin, an ice cake sounds like a natural nightcap. 

Noguchi tells me that the food at Papa Kurt's reminds him of the food he used to make at Heeia Kea Pier General Store & Deli. Humble, honest meals with solid local ingredients. This approach to food, and the nostalgic packaging of it all, is crucial to the success of a restaurant like Papa Kurt's in these pandemic times.

Without elaborating, Noguchi maintains that what sets Papa Kurt's saimin apart is that once you start eating, you discover the technique and expertise that goes into preparing each dish. Noguchi cooked at Chef Mavro and Town restaurant before opening his plate lunch stand at Heeia Pier; with his wife, Amanda Corby Noguchi, he now heads Chef Hui. Kajioka trained at Michelin-starred restaurants before opening Chinatown's Senia restaurant with chef-partner Anthony Rush and, just as the pandemic hit, Miro Kaimuki. Whether it's their technique and skill or something else, I truly believe the flavors and feel of old Hawaii shine brightly here, which is probably all Papa Kurt would have asked for.

Papa Kurt's
925 Isenberg St.
Moiliili
Tue-Sun 10 a.m.-2 p.m.
Closed on Thanksgiving Day

papakurts.com
@papakurts