Page 4 - MidWeek West - Aug 4 2021

4 AUGUST 4, 2021
Longtime Local Eatery Pearl’s Chinese Kitchen Is Now In Waipahu Don Quijote
FROM PAGE 1
her employees were aging and decided to retire. Re- sponding to the environ- ment, Lee implemented a variety of changes, includ- ing signing up for online deliveries, incorporating a social media presence and a myriad of promotions.
Pearl’s also sells lots of its 100% handmade dim sum and manapua.
During the pandemic, Lee also took over ownership of Oh My Grill Pearl City, and she runs Oh My Grill in Mc- Cully Shopping Center, too. She’s looking to open anoth- er site at Pearl Kai Shopping Center in October. In addition, Lee wants to have Pearl’s and Oh My Grill situated side-by- side at Waipahu Don Quijote as well. She even hopes to have both restaurants again within walking distance of the old Pearl City location, so she can serve the same neigh- borhood her family has for the past 42 years.
For more information about Pearl’s Chinese Kitch- en, call 808-455-3377 or visit pearlskitchenhi.com.
“I had to take over and learn everything,” she notes. “Customers are very hap- py to see me, because they know my family.”
Lee met her husband while she was on vacation in Hawai‘i, then she decid- ed to enroll at University of Hawai‘i at Mānoa.
One of them is the restaurant’s We Are Togeth- er special with a low-priced $6.99 lunch plate, which has been ongoing for more than a year.
She first began as a stu- dent at Utah State Univer- sity, and then transferred to UH, where she graduated in 2006 with a degree in mar- keting.
“The profit margin is very low, but we want to help the neighbors. The customers are very support- ive,” Lee declares.
When the coronavirus pandemic began over a year ago, sales declined in a sim- ilar fashion to many other businesses, and “everybody was really scared,” Lee ac- knowledges.
A takeout order being made by staff at Pearl’s Chinese Kitchen, which recently moved to Waipahu Don Quijote.
In addition, several of
The mostly takeout eat- ery is also one of the only
nearby places to obtain tra-
ditional roast duck and roast
pork that hangs in its win-
dow for customers to see family. This is a specific
customers like that. Less and less chefs know how to do a good one. It’s kind of complicated,” Lee empha- sizes.
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In fact, she says patrons even travel from as far away as Kalihi and other areas.
“We do this kind of food. I come from Hong Kong, along with my husband and
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