Gastronome

Water Drop Vegetarian House lets diners choose two or four side options, in addition to starch. Pictured is the restaurant’s version of fried rice and stir-fried noodles, accompanied with mapo tofu and Brussels sprouts.

Water Drop Vegetarian House
801 Alakea St., Honolulu
Phone number (808) 545-3455

A lot of people tend to assume that because I write a column like Gastronome I eat just about everything. It’s not an incorrect presumption — I am game to try a little bit of anything, and I do enjoy experiencing new foods.

On an everyday basis, though, I’m a pretty boring eater. And if we’re being completely honest, I’m not even a huge fan of meat most of the time. Probably the most unpopular opinion ever, I know, but I don’t care. I appreciate bacon-wrapped anything and the occasional steak from Ruth’s Chris, but for the most part, meat makes me really sleepy. And in true TMI fashion, meat makes me really, really gassy. So during the week, when I’m not out investigating something for Gastronome, I mostly eat vegetables and grains.

I don’t usually frequent vegetarian-only restaurants, though, too afraid to try something that would be lacking in flavor or weird in texture. But when Water Drop Vegetarian House opened not long ago, photos online convinced me that I just needed to give it a try.

Thankfully, my experience there lived up to the hype. So much so that I was plotting my return before I even got back to the office.

Located in downtown Honolulu on the corner of Queen and Alakea streets, Water Drop Vegetarian House is operated by Hawaii Buddhist Cultural Society. It’s a relaxed atmosphere inside, with ample seating in a brightly lit room and instrumental music playing overhead.

Instead of Brussels sprouts, this plate includes a vegetable stir fry.
JAIMIE KIM PHOTOS

Basically, I felt like I was at a very pleasant bon service.

Even the ordering system was a calm, simple experience. Everyone stands in line and tells a server what they want as it instantly gets plated. I decided to go with the smaller plate, which comes with two side dishes, but there’s another that let’s you pick four. I opted for a split portion of two starches —the restaurant’s version of fried rice and stir-fried noodles — to go along with mapo tofu and Brussels sprouts.

Metro staff writer Paige Takeya and I were still a little suspicious as we sat down with our plates, but you know what? It was damn good.

The rice, with vegetables tossed in, was flavorful. The noodles were vibrant in flavor and color. The mapo tofu had just the right amount of spice. And the Brussels sprouts had been lightly cooked to retain a welcome crunch with each bite.

I was thoroughly impressed and Paige was, too.

I left full and satiated, but content and not weighed down by too much food, even though I had finished most of my plate. It was the exact experience I had hoped to have, going to a restaurant run by a Buddhist group. It’s like the food gave me some of that inner peace the religion promises.

Though, word to the wise: Don’t go right when the restaurant opens at11 a.m.like I did. As we were leaving, they put out a fresh tray of spring rolls, and the regret did, for a second, disturb my peaceful mood.

FOOD TO LEARN: COOKING CLASSES

Whole Foods in Kahala is offering a series of cooking classes and demonstrations March 7-11 for those who are kitchen illiterate or just want to brush up on their skills. The focus will be on Japanese dishes, with participants making (and eating) okonomiyaki (savory pancakes), dorayaki (sweet pancakes with azuki beans) and more.

All classes are set to take place from1:30 to 3:30 p.m.at the front of the store, and tickets cost $30 each.

For more information and to purchase a spot, visit abccooking.eventbrite.com.