Red Rice — Restaurant in Henderson

My wife and I were told about Red Rice a little over a year ago when we moved from Hawaii and decided to check it out today 1JUN24. I am born and raised on Guam, Chamorro to my very bones despite the 23&Me results. My wife was born in the Philippines, moved to Guam when she was 6 and lived there until we joined the Army in 1998. Pretty sure I dated myself. This does not make us experts, but I'm pretty sure we have a handle on what the F Chamorro food tastes like.

After hearing mixed reviews of Red Rice, we were not disappointed; however, like most things it did not live up to the hype as stated by those who made a positive recommendation. I was not overly excited to purchase food I grew up eating and making for the better part of my existence on this big blue ball. But it was a nice day, the Jeep went topless, and we were hungry. We are going back to Red Rice to sample the rest of the menu so, don't come for me in the comments as the kids say or I'll deck you after school at the bus stop.

What we ordered: Hafa Adai Plate: The Hafa Adai plate comes with red rice or what's called Spanish rice in some Latin cultures, a bbq spare rib, a bbq chicken thigh, empanada, a side of finadene (dipping sauce) with a single choice of one of six sides if I'm not mistaken. We chose chicken kelaguen, cucumber/diago salad, and eggplant w/coconut milk.

Red Rice: Beautiful deep red color (usually means powder achote instead of seeds) not sticky, which is always a plus, with a hint salt, followed by a buttery finish. I could be wrong, Red Rice let me know. I have seen red rice made a bunch of different ways overall, this one was pretty standard. Just one man's opinion, but if a restaurant is named after a dish on the menu, it should be unforgettable making people want to return for that one item. I didn't get that with this rice.

BBQ Spare Rib/Chicken Thigh: We are definitely a fan of the bbq. If you have never had the pleasure of Chamorro BBQ, these two proteins are a great window into our food. You will not be disappointed. And if you're not impressed, let me know so I can slap you.

Chicken Kelaguen: Good flavor. The meat could have had a better char adding another dimension and depth of flavor. There is a battle in my family about what makes kelaguen, kelaguen. Some say coconut, some say hot pepper. This kelaguen was missing both. I understand the reason behind removing the hot pepper (not everyone likes pika or spicy food) but, no coconut? Come on brown.

Empanada: Absolutely phenomenal. Light and crispy outer cornmeal shell, the cream of rice filling was seasoned to perfection with no one ingredient overpowering another. I prefer the filling pika, but that's just me. We will be ordering a dozen of these frozen next time we visit.

Egg Plant w/Coconut Milk: I really wanted this to take me back to my grandfather's ranch in the late 80's through late 90's, but sadly it did not. Since we eat with our eyes, visually this was very pleasing. However, it lacked in the flavor department where it counts. If you've never had it and don't know what to expect you might enjoy it.

Cucumber/Diago Salad: This one brought me back to my grandma's house in Agafa Gumas. Balanced flavors with just enough spice on the front end to turn your haole friend red. Shout out to whoever made this one.

Red Rice Musubi: I like the concept and placation of appeal to others across the pacific, bringing people together through food and what not. I applaud the culinary adaptation/fusion of cultures putting a spin on a local Hawaiian classic. However, the Poly's have this one in the bag. Not a bad idea and it doesn't taste terrible. It's just different, I guess.

Finadene: It's a good dipping sauce for those who don't know. An excellent complement to the meat and rice. Yes people, put the sauce on your rice. You're welcome. For those of us who know, bring your own unless you just really enjoy soy sauce with vinegar and onions. Reminded me of the finadene served at...

I came across this place on social media and immediately wanted to try it. Today I decided to go to Red Rice on my lunch break and was rather excited after looking at the pictures and checking the reviews. Unfortunately my experience was less than pleasant, it wasn't even an experience at all. As soon as I walked in it felt like I was interrupting a funeral service. The lady behind the counter made a loud scream and then continued to do whatever it was she was doing. There was a couple at a table that assumed worked there because the gentleman got up as if he was going to take my order but then sat down. A man behind the counter looked at the lady in a way as to wonder if she was going to help me or not. I assumed since she didn't want to be bothered, the man would help, he turned around and walked back to the kitchen. I stood there for maybe another 2-3 minutes until I came to the conclusion that I was not welcomed in this establishment. Let me say that this place was completely empty and if the couple at the table worked there then I was the only customer there. I am a COOK or rather a non professional Chef. Places like ruin the culinary experience. When your guest excited about spending his/her money to experience your food you should appreciate it and make the guest feel welcome. But this story ends well... I decided to take a chance with the Thai restaurant next door, which I will later write a review on. Before I could get all the way through the door I was greeted, the gentleman even went over the menu with me and my food was great! They could give Red Rice a few lessons in...

Excellent home style Island Food made with love and served with warmth! First time having Guamanian Food. All the flavors are familiar, (Spanish, Polynesian, East Asian, Portuguese) but mixed up in a way that’s refreshingly different. The Red Rice (made with the oil from the Annatto Seed) is an excellent compliment to the tender and well seasoned BBQ Chicken and Pork in the Fiesta Plate. The Spam Musubi, might be the best I’ve ever had; and coming from a Hawaii Boy, that’s a big compliment! The version here has the signature red rice with a spicy sauce that seems to be marinated into the Spam itself, furikake and yellow daikon round out the rest of the ingredients, making the Musubi more of a savory meal and less of a snack. For dessert, we had the Mochi and Banana Donuts which were fried up similar to Japanese Andagi Donuts but with tender and chewy Mochi centers instead of being fluffy. It was a nice contrast to the hard and crunchy exterior. The Chamorro Beignets were also a highlight of our meal. Made from Coconut Flour, deep fried into bite sized squares, dusted with powdered sugar and drizzled in a deliciously tart Mango Sauce. If you ever had Hawaiian Food, or looking for something familiar, but different, Red Rice might be for you.

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