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General manager
David Nagaishi
with food that’s a
cut above the rest:
Grilled Veal Chop
and Sizzling Ahi
Carpaccio.
As a top choice for Hawaii’s diners,Ocean House makes its guests feel
right at home with its oceanfrontviews and mouth-watering cuisine.
See Page 4 | Leah Friel photo
Kenny’s scrumptious signature sandwiches | 9Diving into Kit’s Moroccan Lamb Stew | 18
ALSO:Lucky to have corned beef and drink | 2
AN EDITION OF
MARCH
10-16
2013
March has crept up on us, andSt. Patrick’s Day is rightaround the corner — March
17 to be exact. And I’m sure you knowwhat that means. It’s time to sport yourgreen, drink up, be merry and get readyto crave corned beef everything.
An absolute must-have on this Irish hol-iday, corned beef is delicious and thepurist of comfort foods. Yet, here’s some-
thing that may surprise you. The word“corn” in corned beef derives from OldEnglish, which is used to describe anysmall, hard particles or grains. And, in thecase of “corned beef,” the word refers tothe coarse granular salts used to cure thebeef. Just genius! That’s why this particu-lar meat is so tasty.
So, this week, I’m gearing up for St.Patty’s Day. Let’s indulge in the luck of
the Irish at the following Ono, You Knowestablishments and fill up on this tradi-tional Irish fare. Pinch! You’re not dream-ing, a world of melt-in-your-mouth cornedbeef creations awaits.
Wailana Coffee HouseWhen the rest of the world is in dream-
land, there are a few night owls who flockover to Wailana Coffee House during thewee hours of the morning to satisfy theirlate-night cravings. And then, you haveyour typical breakfast, lunch and dinnercrowds as well, who are devout fans ofthe Waikiki establishment’s ono grindscomprised of American and local classics— one of them specifically being CornedBeef and Cabbage, Killarney.
Available St. Patrick’s Day from 11 a.m.to midnight, this holiday favorite is pricedat $13.95 and features moist and tenderslices of corned beef draped over car-away-flavored cabbage wedges, andserved with boiled potatoes, carrots andcorn on the cob. Finally, creamed horse-radish and mustard elevate the dish tonew dimensions, as these condiments arean absolute must when we’re talkingcorned beef. How can a dish so simpletaste so good? Well, there has to be good
ono,youknow
Wailana Coffee House HI Sandwich & Drink People’s Cafe
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EDITORAlana Folen
Phone: [email protected]
SALES MANAGERSandi SakaguchiPhone: 342-8802
SPECIAL SECTIONS EDITOR
Bill MossmanPhone: 529-4863
Dining OutDining Out is a weekly advertising
supplement published by the Honolulu Star-Advertiser.
Visit us at dining.staradvertiser.com– See page 12
By Alana Folen | Photos by Leah Friel
Above: The editor gets lucky withWailana Coffee House’s Corned Beefand Cabbage, Killarney.
Left: Wailana Coffee House’sCorned Beef and Cabbage, Killarney($13.95)
Feelingwith
Honolulu Design CenterOn Kapiolani between Pensacola & Piikoi St.1250 Kapiolani Blvd. • t: 956-1250
Contemporary Asian American CuisineHonolulu Design Center • 2nd FloorFree covered parking
StageRestaurantHawai i . com Lunch Mon-Fri 11:30a-1:30pDinner Mon-Sat 5:30-8:30p
Call 808.237.5429. Reservations highly recommendedConvenient location with free covered parking. Scan for taste
of Stage andto makereservationsinstantly.
Goat Cheese and OrangeJorge Ordonez & Co. "Nisia" Old Vine Verdejo 2011 (Spain)
Corn Chowder with Snow Crab,Big Island Hearts of Palm, Black TruffleShavings, Waimanalo Corn ShootsRamey Wine Cellars Chardonnay RussianRiver Valley 2010 (California)
Caramelized Diver ScallopBlack Pepper-Black Bean Sauce, Lemongrass, Charred Brussels Sprout,Lemon Potato PuréeHenri Bourgeois Sancerre "Grande Reserve Blanc" 2011 (France)
Portabella Stuffed Cabernet Braised Beef Short RibHorseradish Potato, Fried Baby Arugula,Watermelon Radish, Crispy LeeksAia Vecchia "Sor Ugo" (Super Tuscan Cabernet Blend) 2008 (Italy)
Caramelized Banana Bavarois Valrhona Chocolate BrowniePeanut Butter Powder, Cookies &Creme Anglaise, Strawberry–Banana Sorbet
Amuse Bouche
Act One
Act Two
Act Three
Finalé
$45 4 Course Dinner $75Dinner and Wine pairingtax and gratuity not included
Reserve seating for 5:30p, 6:30p and 7:30p
Stage Ovation Wine DinnerStage Ovation Wine DinnerA Pairing of International WinesMonday, 25 March 2013Featuring Exceutive Chef Ron de Guzman andWine Specialist Sky Cameron from Chambers and Chambers Wine Merchants
vationO
Photography: PacWest Studios
A Bouquet of International Flavors
A Bouquet of International Flavors
Happy Hour 5 Specials
5 -7p Mon. thru Fri.Cocktails, Beers and
Great Appetizers
2nd Floor Honolulu
Design Center5pm to Closing Mon. thru Sat.
$
[email protected] orcall 808.237.5475
Weddings and Events of any size and budget,
we’ll work with you.
W I N E D I N N E R
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There’s no place like home,and for the last decade,Ocean House in Outrigger
Reef on the Beach hotel inWaikiki has been welcomingkamaaina and visitors alike to itshomey oasis, where guests areencouraged to soak in pictur-esque oceanfront views andbreathtaking sunsets while revel-ing in avant-garde cuisine cen-tered around premier ingredientsand immaculate presentation.
Most recently, Dining Out paida visit to the restaurant andcaught up with general managerDavid Nagaishi, where in be-tween bites of delicious Home-Style Croissant Bread Pudding,we learned the contributing fac-tors to the restaurant’s flourishingsuccess.
DO: After a full day of explor-ing Waikiki with sunshine andsurf, a top-notch dinner awaits atOcean House. For a first-timer,describe the ambiance and yourtop picks off the menu.
Nagaishi: Here at OceanHouse, we’re all about casual el-egance within a plantation-styleatmosphere. As soon as you walkthrough the doors, we want youto feel relaxed — have a seat, en-joy your meal and listen to themusic of the waves crashingashore, as we’re situated directlyon the beach.
As for my top recommenda-tions for a first-time diner, I wouldsay to definitely start with ourSizzling Ahi Carpaccio ($14.50),an appetizer which melts in your
mouth and is sprinkled withHawaiian salt and togarashi, andlaced with sizzling sesame andpeanut oil. Maui onions, radishsprouts and a bit of Hawaiian chilisauce also accompany the dish.
Then, I’d recommend our OceanHouse Salad ($7.50). A name-sake, this salad features organicgreens with our minted guavavinaigrette. For the best part —our entrees — we’re known for
our Hawaiian Sea Salt SlowRoasted Premium Angus PrimeRib (prices vary), in addition toour Grilled Veal Chop ($39.50), a12-ounce cut served with wildmushroom Madeira demi toppedwith avocado gremolata butter,tomato concasse, grilled heartsof zucchini and risotto croquette.If you’re feeling like fish, I’d rec-ommend our Parmesan CrustedOpah ($34.50). It features Hawai-ian Moonfish, pan-seared with alight lemon caper butter creamsauce, and served with grilledKahuku corn and sun-driedtomato polenta. Save room fordessert, because you have to tryUncle Moki’s Chocolate Lava FlowCake.
DO: Ocean House is movingtoward a healthier dining ap-proach, correct?
Nagaishi: Yes. People have
been gravitating toward themore healthier side of dining. Notnecessarily taking away from fla-vor, but instead putting more em-phasis on the nutritional value ofa dish. As a result, we’ve beenworking with a lot more vegeta-bles and healthier starches. Butif you just want to eat and don’tcare about your calories, we’vegot great food for that, as well.For example, if you want to in-dulge in seafood, go for ourSeafood Linguine ($36.50),which presents sautéed lobster,shrimp, scallops, clams, fish andPen Cove mussels in a lobstermushroom cream sauce over lin-guine topped with shreddedParmesan cheese. And go all outwith our Home Style CroissantBread Pudding ($9), withmacadamia nuts and rum raisinsserved with a scoop of sweetvanilla bean ice cream.
STORY BY ALANA FOLEN • PHOTOS BY LEAH FRIEL
DINING OUT • COVER STORY OCEAN HOUSE
1 2
DO: That sounds immenselyappetizing! Does the restaurantsupport local in regard to itsseafood?
Nagaishi: Of course! Most ofthe local seafood that we obtainis fish, such as opah, mahi mahi,snapper and monchong, whichare delivered fresh every day.
DO: Executive chef AurelioGarcia came on board late lastyear. What has he brought to thetable since then?
Nagaishi: With 34 years ofculinary experience, Chef Aureliohas been improving the presen-tation of our dishes, and we’vebeen working on a new menu
that we hope to debut this sum-mer. Chef Aurelio has been cur-rently showcasing his specialsand perfecting some Easter spe-cials that we’re very excitedabout.
DO: There are always enticingspecials offered here. Tell usabout these Easter specials thatguests can look forward to atOcean House.
Nagaishi: For breakfast, we willoffer Hukilau Fried Rice ($17.95),Hawaiian-style fried rice with lob-ster, scallops, shrimp, bacon andgreen onions served with twoeggs any style. Grilled Mahi Mahiand Eggs ($16.95) also will be
available, served with white riceand your choice of buttermilk ornine-grain toast. For our dinnercrowd, our featured appetizer isKalua Lamb Ravioli ($14.50), withmacadamia nut and sun-driedtomato in a pesto cream sauce.For an Easter entree, we’ll haveHukilau Stew ($37.50), with lob-ster, shrimp, scallops, mahi mahi,clams and mussels simmeredwith Kamuela tomatoes and’Nalo herbs served with Ciabattagarlic toast. Dessert consists ofSteamed Kabocha Pumpkin($10.50) filled with lemongrasschocolate haupia custard. Youcan have the complete Easterdinner for $57.
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DINING OUT • COVER STORY OCEAN HOUSE
OUTRIGGER REEF HOTEL, 2169 KALIA ROAD, HONOLULU
923-2277
BREAKFAST 7 TO V11 A.M., DINNER 5 TO 10 P.M. DAILY
OCEANHOUSEWAIKIKI.COM
3 6
54
1 Grilled Veal Chop ($39.50) 2 Ocean House features a plantation-style dining room, which overlooks the ocean.
3 The Ocean House Prime Rib Cut ($34.50). Leah Friel file photo 4 Seafood Linguine ($36.50) 5 Home-Style Croissant Bread
Pudding ($9) 6 Sizzling Ahi Carpaccio ($14.50)
1 Typhoon Shelter Crab ($30)2 Curry Chicken Pie ($1.98,three pieces)3 Cucumber with Lup Cheong($7.95)
NathalieWalkerphotos
Golden Palace Restau-rant in Chinatownintroduces three new
dishes for a limited time.Known for its Hong Kong-and Southern China-style cui-sine, the landmark eaterylocated next to Bank ofHawaii has been a longtimelocal favorite.
Available for about amonth, guests can enjoy Ty-phoon Shelter Crab ($30),Cucumber with Lup Cheong($7.95) and Curry ChickenPie ($1.98, three pieces) —three classic dishes com-monly found in Hong Kong.
“The Typhoon Shelter Craboriginated in Hong Kong Har-bor more than 30 years ago,”explains manager Gary Lam.“They came up with this in thetyphoon shelter on one of theboats and it got passedaround. There’s fried garlic,minced scallions, chili pep-pers, a little bit of chili oil, andthe crab is also fried. The mainfocus of this dish is spice be-cause during a typhoon, the
spicyness helps keep themwarm and that’s maybe howit started,” he adds.
Cucumber with LupCheong, which has neverbeen offered before atGolden Palace, is one ofthose homey Chinese dishesyou’d find on your family’sdining table. It’s stir-fried,and also has carrots, strawmushrooms and garlic. CurryChicken Pie, which was re-cently introduced has be-come a popular item at therestaurant, however, only alimited quantity is madefresh daily.
The restaurant, which hasbeen around for decades, islocally-owned and operatedby Howard Lam who pur-
chased it in 2001. The Lamfamily also owns neigh-boring Hoong Wun Mar-ket where they pick manyof its vegetables, meat,fish and seafood.
“We don't sacrificequality for price,” addsLam. “We try to stick tovery authentic HongKong and SouthernChina cooking (which iswhere our chefs arefrom), but at the sametime we will try to caterto people’s tastes and wecan adapt to pretty muchanyone’s special diet re-quests.”
Golden Palace is open forbreakfast, lunch and dinner,and offers an extensive
menu, including dim sum inthe morning and daytime.There also is a banquet hallon the second floor that wasrecently renovated and canhold up to 500 people.
Find ‘shelter’ in these creature comforts
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GOLDEN PALACESEAFOODRESTAURANT
WHERE 111 N. King St., Honolulu
CALL521-8268
HOURS 7 a.m. to 10 p.m. daily
3
1
2
Ward Center(next to Ryan’s Grill) 375-1200
Open Daily 11am - 9pmwww.infernospizzahawaii.com
Pepperoni or Cheese Pizza Small Salad (2) Soft Drinks
11am-4pm
*Offer not valid with other offers/ discounts. Expires 3/14/13
Reg. $19
www.eggsnthings.
“What’s in an Egg?”
www.eggsnthings.com
An Eggs ‘n Things egg is always fresh, always local, and always Ono.By using only local eggs, we get themabout 5 days sooner than mainland eggs, and we support local farmers. Try Two today at any of our 3 locations.
Ala Moana451 Piikoi St538-EGGS
Saratoga343 Saratoga Ave
923-EGGS
Eggspress2464 Kalakaua Ave
926-EGGS
12 15$$
Lunch 11am-2pm M-F • Dinner 4:30pm-Midnight Daily 1427 Makaloa St. • 955-8528
Early Bird Special Nabe (available from 4:30-6pm)Choice of: • Hamburger Steak • Rib Eye Steak • Curry Rice • Grilled Fish Includes: Miso Soup, Mac Salad, Chicken Karage, Rice, and Daily Special Salad
(Min of 2 orders Available from 4:30-6pm)
EXTRA LARGEPLATE
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 7
KITCHEN INSIDER
Who or what inspires you as achef/manager/owner? I owe all ofmy inspiration to my friends. I usedto make pizzas for parties to sharewith everyone, and got really greatresponses from them. My friendsencouraged me to use my skillsand recipes to open up the In-ferno’s Pizza mobile business thatI actually started with, and the restis history. They still inspire me tocreate new pizzas and try newthings all the time.
If you could serve food to acelebrity, who would it be andwhy? What dish would you serve?I really enjoy watching Diners,Drive-ins and Dives on Food Net-work, so I would be pretty thrilledto serve pizza to GuyFieri. I’d want to servehim our signatureGuava Smoked PorkPizza. I know howmuch the guy lovesbarbecue, and the lo-cal guava wood-smoked Shinsatopork, locally made Ki-lauea barbecue sauceand sweet Maui onions
are a pizza combination I’m surehe’d be pretty happy with.
What is your favorite dish on themenu? Why? I’m a simple guywhen it comes down to it, so myfavorite has to be the SopressataPizza. It’s basically a pepperonipizza, but with Italian sopressatasausage instead.
Is there a dish that you create that’snot on your menu, but availableupon request? Technically no, butwhenever my friends and I see areally awesome-looking pizza onTV or in magazines, I use thekitchen to try them out right hereat Inferno’s. Recently I made onefor fun, which consisted of pepper-oni with a pile of tater tots, home-made chili and nacho cheese in thecenter. It went pretty fast.
Ward Center, 1200 Ala Moana Blvd., Honolulu 375-1200 | Daily, 11 a.m.-9 p.m.
Ever wonder what goes on behind the scenes at your favoriterestaurant? Well, much credit goes to the many chefs, owners andmanagers who work diligently day in and day out to make sure
Hawaii's diners have a top-notch dining experience.This week, Dining Out gets the inside scoops from Inferno’s Wood Fire
Pizza owner and pizza chef Kyle Okumoto, who gives us a little taste ofInferno’s and shares just what fuels his culinary drive.
NAME Kyle Okumoto TITLE Owner/Pizza Chef
TRAINING/EDUCATION Self-taught
INFERNO’S WOOD FIRE PIZZA
LEFT Kyle Okumoto. CourtesyphotoABOVE Guava Smoked PorkPizza. Leah Friel file photoTOP RIGHT Sopressata Pizza.Lawrence Tabudlo file photo
AT ALA MOANA HOTEL 410 ATKINSON DRIVE 942-7788
Stuffed Top Shell With Seafood
Reg. $45
Baked Rock Salt Ranch Chicken
50% OFF
Reg. $6.95
Must present coupon, Dine-In only. Cannot be combined with any other offer
or special. One discount per dish per table. Both items must be ordered at least a day
in advance. Expires March 31, 2013
Pearl Cityby Wal-Mart455-6805
Kahala Mall738-5696
(KOZO)
Moiliili 951-5696
(KOZO)
Keeaumokuby Wal-Mart946-5696
(KOZO)
Pearlridge483-6805
$2.00 OFF
FAMILY SET
Reg. $25.99
www.kozosushihawaii.com 45 pcs. One coupon per order. Cannot be combined with other offers. Expires 3/29/13.
10% OFF
Senior/Military Discounts Available Mon.-Thurs.Cannot be combined with other offers. Exp. 3/14/13
Stadium Mall 4510 Salt Lake Blvd. 486-3311
Entire MenuAll-You-Can-EatBuffet includes hot entree bar.
LunchDaily 11am-3pm $1495DinnerSun-Thurs 5pm-9pmFri/Sat 5pm-10pm
$2495
with coupon, valid Mon-Thurs
BYOB
BIRTHDAY SPECIAL50% OFF Birthday MealMust be on exact birthday, ID required
Service daily from 3:00pm to 5:30pm
COMPLIMENTARY PARKING
2199 Kalia Rd. Honolulu /www.halekulani.com
A Tradition at Halekulani...
Renewed~ Fine Tea Selection
~ Freshly Baked Signature Scones
~ Exquisite Tea Sandwiches
~ Delicate Pastries
Afternoon TeaIN THE VERANDA
Alook around the third-floor terrace at HyattRegency Waikiki and it
becomes clear what the $13 mil-lion renovation has done. Theopen-air hotel, already visuallyappealing, is fresh and moremodern. So are the restaurantsthat inhabit the area.
“The whole concept of Shor isan American seafood restaurantusing locally-produced and or-ganically-grown items,” saysKyle Higa, chef de tournant. He’sexactly right.
Shor opened last April, andthe American seafood restau-rant has been a hit ever since.Why is no mystery. The food isoutstanding and the view ofWaikiki Beach is the stuff post-cards are made of.
If there is a star on the appe-tizer menu it may be SeafoodTower ($60). On average, 25-35orders a night go from kitchento table destined as a groupstarter or a complete meal fortwo, maybe three. Piled high
with lobster, oysters, mussels,shrimp, king crab, poke, seafoodsalad, crab salad and Big Islandabalone that is baked with ina-mona (a flavoring made fromkukui nut and Hawaiian salt) gar-lic butter and served on a bedof Hawaiian Sea Salt. It’s a tastyway to begin, or finish, yourmeal. Something else of note:Shor features a rotation of threetypes of oysters that includesKumamoto, Miyagi, Fanny Bayand Penn Cove oyster. Mosteateries stick with one.
Who doesn’t like Baby BackRibs ($14)? Tender pork is braisedfor three to four hours, cut,topped with a guava hoisin glazeand grilled until the outsidecaramelizes with the tangy sug-ars of the glaze. The result is asmoky, sticky, delicious rib that
makes a perfect compliment tothe next suggestion, Warm Wa-termelon and Tomato Salad ($12).
Made of caramelized locally-grown watermelon, yellowtomatoes seasoned with guavagarlic salt, ’Nalo Farms micro-greens, a syrup made from a bal-samic vinegar reduction, andpistachio, the salad is wonder-fully clean and refreshing, andserves as an excellent palatecleanser when dining on the ribsor other bold-flavored dishes. It’salso an excellent option as partof a light meal or snack in themidst of a busy and warmHawaii day.
Another light choice, one ofmany, is Caesar Salad ($11). Thetalented Shor staff combinesWaipoli hydroponic baby Ro-maine lettuce, house-made garlic
croutons, shaved Parmesan anda classic Caesar dressing. The re-sult is superb. The lettuce is soft,the croutons are fresh, thecheese has a firm flavor profilewithout being overpowering andthe dressing ties it all together.Check it out and bring the kids.Shor has them covered as well.
The hotel features its “Hyattfor kids, by kids” menu createdby an 11 year-old chef and fea-tures nothing fried, no dessertsjust fun, flavorful and fresh foodthat has kids clamoring for salad.Go figure.
Starters to write home about
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1 Seafood Tower ($60)2 Baby Back Ribs ($14)3 Warm Watermelon andTomato Salad ($12)
Rachel Breit photos
3
1
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SHOR
WHERE Hyatt Regency Waikiki BeachResort and Spa2424 Kalakaua Ave.,Honolulu
CALL237-6145
HOURS Open daily for breakfast, 6:30-11 a.m. dinner, 6-10 p.m.
OPEN TUE-SUN LUNCH 11AM-2PM, DINNER 5-8:30PM • Closed Monday Lunch & Dinner100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035
Your Choice:• Wafu Ahi • Katsu Ahi• Ahi Shio • Ahi TeriyakiIncludes: Miso Soup, Tsukemono, Rice & Tea
Your Choice:Two Weeks Only! $10.95
Mullet and ShrimpSpecials Available
FreshIslandFresh
Island
KOKUAPAC
$8.08 FastFood
M A R C HM A R C HM A R C H
25¢ from everyKokua Pac
sold will bedonated to HUGS.
11112222
3333
SPAGHETTI WITHGARLIC BREAD Available
DAILYBREAKFASTBENTO
AvailableBreakfast hours only,11pm - 10:30am
Spaghetti with Garlic Bread, $6.99 Restaurant, Kokua Pac $9.30 Restaurant. Prices slightly higher at Zippy’s Kahului. Offer valid from March 1 - 31, 2013 (Spaghetti with Garlic Bread & Breakfast Bento), March 1-April 30, 2013 (Kokua Pac) at all Zippy’s locations. Not valid with any other promotional offers, coupons or discount cards. Sorry, no substitutions. While supplies last. Other restrictions may apply.
5.995.995.995.99Fast food
3.70each
Fast foodONLY
3.70each
Fast foodONLY
3.70each
Fast foodONLY
3.70each
Fast foodONLY
1 Teri King ($13.45)2 Porky Boy ($8.95)3 Chef Les Omuro
Nathalie Walker photos
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 9
Isn’t it amazing how thefamiliar taste of a meal youhaven’t had in a while can
conjure up a world of memo-ries with one simple bite? It’s asensation Kenny’s Restaurantassistant manager ErleneHutchinson recently experi-enced when sampling thediner-style eatery’s reincarna-tion of an old-time favorite:Suzy Q ($10.35, special price)burger with fries.
“Ohhh, brought back so manymemories when I first had itagain!” she nostalgically ex-claims when describing what itwas like to eat the teri beefburger topped with Americancheese and drizzling teriyakisauce for the first time in years.“I used to always order it with aslush float.”
Suzy Q is part of a slew ofsignature sandwiches the es-tablishment is bringing back tolife. Sharing in Hutchinson’s ex-citement are countless localswho grew up enjoying thesedishes they were offered atKenny’s original location onNorth School Street, Kenny’sBurger House, from 1960 until
its closing in 2002. While the current eatery —
which opened right next to theburger house in 1965 — bril-liantly continues the traditionof serving American classicswith a local twist, the memoryof the initial drive-in’s belovedsandwiches still lingers in localpatrons’ growling tummies.
“They were all really popular,”says Hutchinson, who’s beenwith Kenny’s Restaurant for 32
years. “Customers always comein and say, ‘Oh, what happenedto the sandwiches you used tosell at the Burger House?’ Sothat’s why we wanted to bringthem back, for those who re-member them from long ago.”
In addition to Suzy Q, oldtimers will rediscover Teri King($13.45, special price), whichfeatures “double the teri beef,”and Porky Boy ($8.95, specialprice) prepared with house-
made Kalua pig and teriyakisauce.
Kenny’s throwback menudoesn’t come without a newtwist, however. Bringing 30years of experience to the table,the diner’s newest chef, LesterOmuro, has found a way tobring an upscale touch to thegood ol’ classics. “We’re usingthinly sliced ribeye for the teribeef,” he says when describingone of the improvements. “It’s abetter-quality beef.”
Omuro also recommends re-freshing your memory of theBeefy Boy ($11.65, special price)made with two hamburger pat-ties, or the Cheesy Gal ($12.55,special price), which featurestwo patties and double theAmerican cheese.
Each item is served on asesame bun with lettuce,tomato, onion and a pickle withfries on the side.
Now a whole new generationof customers can embracethese adored eats, just as theirparents and grandparents did.Be sure to take advantage ofthe special 10 percent discountavailable until March 24.
A blast from the pastKENNY’S RESTAURANT
WHERE Kamehameha ShoppingCenter1620 N. School St.,
CALL841-0931
HOURS Sunday-Thursday,6 a.m.–10 p.m.Friday-Saturday,6 a.m.–11 p.m.
1 2
3
BY JAIMIE KIM
You don’t need millions in your wallet todine at Million Restaurant. All that’srequired is a healthy appetite for authen-
tic Korean cuisine with prices and flavors thatwill still make you feel like a million bucks.
Located on Sheridan Street, the family-runrestaurant continues to feed Korean food enthu-siasts for lunch and dinner, something they’vebeen doing since 1989.
“Most people, they like a plate lunch (for lunch),and then dinnertime is barbecue,” shares man-ager Diana Paik.
Bi Bim Bap ($6.95, lunch and $10.95, dinner)remains popular among customers. It is served ina bowl with vegetables such as bean sprouts, car-
rots, mushrooms and cabbage, with beef and anegg over rice. The sauce is a special to the restau-rant, and is made with lemon juice and shoyu.
Another favorite with special prices at lunchand dinner is Fried or Grilled Yellow Corbin, oth-erwise known in Korean as Cho Gi. Drop in be-tween 11 a.m. and 2 p.m. for the restaurant’s lunchspecial, and dine on one piece for $11.95. Dinneris $18.95 for two pieces of fish. The fish is sea-soned with salt, and regardless of when you orderit, is served with rice and vegetables.
If you’re stopping in for some barbecue oryakiniku, Million Restaurant’s ample amount ofbooths are the perfect location for group diningwith friends. Another great feature that will makefor a fun conversation starter and memorablephotos is the hanging air vent above the barbe-cue grills that make for unique décor.
MILLION RESTAURANT
WHERE 626 Sheridan St., Honolulu
CALL 596-0799
HOURS Sunday-Thursday, 11 a.m.–midnightFriday-Saturday, 11 a.m –2 a.m.
ABOVE Fried Yellow Corbin ($18.95 fortwo pieces) Nathalie Walker file photo
LEFT Bi Bim Bap ($6.95 lunch, $10.95dinner) Lawrence Tabudlo file photo
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eatthis
Million Restaurant
Rich Cuisineat
$15.95 Complete Dinner
$11.45 Complete Lunch& after 10:30 p.m.
EARLY BIRD SPECIAL
947-2836Open 7 Days • 2700 So. King St.
Sapporo & Kirin (large) $5.75after 10:30pm
New Hours 5:30 - 6:45pm
Chicken with Corn SoupFried Crispy Whole Chicken
Honey Walnut ShrimpSalt & Pepper Pork Chop w/ Tofu
Steamed Fish Fillet w/ Ginger OnionShanghai Cabbage w/ Meat Sauce
Beef Noodle w/ VeggiesSteamed Rice
377-5555 or 377-5566Lungfunghawaii.com • Open Daily 11am-9pm5724 Kalanianaole Hwy • Niu Valley Shopping Ctr.LOTS OF FREE PARKING | Dine-in/Take-out available daily.
*with 1 reg. priced entree.Cannot combine with other discounts or specials
$138 for 10 people
Dine-in/Take-out available.Cannot combine with other discounts or specials
(reg $13.95)(reg $13.95)
Special Menu
Honey Walnut Shrimp
Honey Walnut Shrimp
$7.95*$7.95*
Waimalu Shopping Center98-042 Kamehameha Hwy #3
Open daily 10am-9pm
Sandwich& DrinkHiSandwich& Drink
Vietnamese Fast Food,
Smoothies & Bubble Tea
Not combinable with other offers/discounts. Valid w/ coupon thru 3/14/13
487-7372Military receive 10% off w/ valid ID
10% OFFENTIRE BILL
www.ruthschrishawaii.com
join us to
explore5 amazing courses
inspired bynapa valley.
Restaurant Row808.599.3860
The Shops at Wailea808.874.8880
The Shops at Mauna Lani808.887.0800
Ruth’s Chris invites you to a tasting tour of Napa Valley,
featuring 5 benchmark Napa Valley wines
perfectly paired with a signature 5-course meal.
Thursday, March 14th, 2013at 6:30 pm
$110 per person(plus tax and gratuity)
View menu and reserve your space atRuthsChris.com/Promotions/NapaWine
It’s all up to you atHimalayan Kitchen,where you don’t have
to climb Mount Everestto reach the pinnacle ofsatisfaction.
Every day, fresh producefrom local vendors is deliv-ered to the Kaimuki eatery,where owner Suman Bas-net works his culinarymagic, Nepali-style. Andwhile Indian food loversflock there for Basnet’scrave-worthy curries andethnic staples such asChicken Tikka and savorysamosas, it’s what youdon’t see on the menu that entices vegetarians.
“We do focus on vegetarians and vegans,” he says.“Everything is cooked to order, so we have a lot tooffer.”
That’s one welcoming sentiment for non-meateaters.
In addition to meat-free menu offerings such asVeggie Madras ($14.95) — a coconut milk-based currywith cauliflower, zucchini … nine different vegetablesin all, which is accompanied by a choice of basmatirice or curried mashed potatoes — customers canpretty much create their own meal.
“We can change it, twist it around and cook it justthe way they want it,” assures Basnet, who adds thatin nearly every dish diners can control the chili level,coconut milk can replace dairy milk or cream, andtofu can be substituted for cheese.
For veggie lovers, it’s a peak experience.
Contact Terri Hefner at [email protected]
HIMALAYANKITCHEN
WHERE 1137 11th Ave.,
Kaimuki
CALL735-1122
HOURS Open daily for dinner,
5-10 p.m.Lunch, Tuesday-Friday,
11 a.m.-2 p.m.
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 1 1
VO veg’noutwith
Terri Hefner oh!bytheway
Last week Dining Out listedCanton Seafood’s Shrimpwith Egg Chow Fun as
$5.99. Our mistake. The correctprice is $7.99.
FILL
Veggie Madras ($14.95) | Leah Friel file photo
Specials not valid on Holidays. Advance Reservations required, please call 971-1818.$3 self park validation only.Seafoodvillagehawaii.com Ask about our Kama‘aina Discount
Hyatt Regency Resort& Spa-Street Level•2424 Kalakaua Ave., Ewa Tower
Chicken Salad w/Oriental Dressing4 TYPES OF DIM SUM
(BBQ Pork, Chive Dumpling,Pork Hash, Seafood Dumpling)
Beef & BroccoliKalua Short Ribs
Stir-Fried Assorted VegetablesMinute Chicken Fried Noodle
DESSERT: Almond Float
$10.95 per person10 person minimum
For questions related toyour Honolulu Star-Advertiser
subscription call
538-NEWS(6397)
reason, as this Irish dish is the centerpieceon any St. Patrick’s Day table. Cut into thecorned beef, pair it with a bit of cabbageand dip into the savory sauces, and that’sreally all it takes to send your taste budsinto overdrive.
Wailana Coffee House1860 Ala Moana Blvd.
955-1764
HI Sandwich & DrinkVietnamese fusion foods are what it’s
all about at HI Sandwich & Drink inWaimalu Shopping Center. Owner KimNguyen opened the eatery last December,and according to Nguyen, the restaurantserves as an outlet to share her passionfor good eats. The name alone says it all— the best in Vietnamese sandwiches anddrinks are all right here.
All sandwiches are served on yourchoice of French bread or croissant andfilled with fresh vegetables, including cu-cumber, carrots, white onions and Chineseparsley dressed with a special blend ofseasonings. Select from sandwich optionssuch as Barbecue Pork, Tuna, ChickenBreast or Pate. And I was as lucky as afour-leaf clover when Nguyen presentedme with a Pastrami Sandwich ($6). Likecorned beef, pastrami was originally cre-ated to preserve meat prior to modernrefrigeration. The secret to pastrami is this:The meat is brined, partly dried, seasonedwith herbs and spices, then smoked andsteamed. Voila! HI Sandwich & Drink’s Pas-trami Sandwich is something you’ll wantto sink your teeth into this St. Patrick’sDay.
“Customers can request for more veg-gies in their sandwich free of charge,”Nguyen says, adding that smoothies,
bubble tea and other drinks are availableas well.
“Our smoothies are made with real fruit.Taro smoothie is the most popular, followedby jackfruit, pineapple and strawberry. Bub-ble teas also sell well,” she explains.
So, if you're on the go this St. Patty’sDay, make a quick visit to HI Sandwich &Drink and make it a festive meal with apastrami sandwich.
HI Sandwich & DrinkWaimalu Shopping Center
98-042 Kamehameha Hwy.487-7372
People’s CafeRenowned for its Hawaiian and Filipino
fare, People’s Cafe is a longtime favoritein the Islands. In business for 80 years,this restaurant, located on Pali Highway,knows exactly what its customers want— be it pork adobo, lau lau, kalua pig or
corned beef specialties.This St. Patrick’s Day, feast on People
Cafe’s Corned Beef with Cabbage ($7.50)or Corned Beef with Onions ($7.50).Served brisket style, People's Cafe’s home-made corned beef is seasoned with threesimple ingredients — coriander, salt andpepper, making for one ono entree. CornedBeef with Cabbage is the most requestedout of the two of the aforementioneddishes, and comes complete with carrots,cabbage and red potatoes. As for CornedBeef with Onions, this tasty dish is pre-sented with your choice of rice or poi.
Even the leprechauns know what’sgood at People’s Cafe — top hats off forcorned beef. You’ll thank your luckycharms for this downtown hot spot whereall the people gather.
People’s Cafe1310 Pali Hwy.
521-5552
ono,youknow
– From page 2
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People’s Cafe’s Corned Beef with Cabbage ($7.50) HI Sandwich & Drink owner Kim Nguyen HI Sandwich & Drink’s Pastrami Sandwich ($6)
People’s Cafe server Judy Balasico
Brothers Junichiro andRyojiro Tsuchiya havebrought Sakura
Restaurant from Waimanaloon Olomana Golf Course toWaialae Avenue, and fans ofthe establishment will behappy to know that the foodis still just as good and thedesserts are even better!
Ryojiro makes his own ver-sion of whipped cheesecake,and that makes for a tastyChocolate Cheesecake ($6).The cheesecake also comesin Berry ($7) and Caramel($6).
The house-made cheese-cake sits atop a bed ofcheesecake crust thatRyojiro also makes in-house.
According to Junichiro,who serves as generalmanager, the cheesecakehas been a popular itemon the menu for manyyears.
Because the whippedcheesecake is so popular,Ryojiro decided to add itbetween two slices ofFrench toast to makeStrawberry CheesecakeFrench Toast ($9.95). Slicesof fresh strawberries sit
among the whippedcheesecake, and theFrench toast slices makeit easy to eat.
With four heapinghelpings on each plate,this is one dessert you’lldefinitely want to sharewith friends. In fact, Ju-
nichiro says that young adultsespecially enjoy this dish.
“We have a happy hour,and during happy hour theydrink and then they eat this.”
It’s not hard to see why pa-trons find this dish so appeal-ing. You really do get the bestof both worlds: warm freshly-
made French toast withcooled whipped cheesecake.
Matcha Green Tea Tiramisu($7) is served with fourpieces of sweet potato tem-pura and azuki bean cream.
“It’s very different,” Ju-nichiro says. “It’s a tiramisustyle, but with a green teabase. The azuki beans go wellwith the green tea.”
He also says to dip thesweet potato tempura intothe tiramisu and azuki beancream.
The ensemble is toppedwith a traditional Kyoto-stylebrown sugar syrup.
Each dessert is a heartyhelping of sweetness, whichmakes all of it great for shar-ing. And in a world where foodis the foundation for greatconversations, we wouldn’thave it any other way.
Desserts that carryyou off to cloud nine
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 1 3
SAKURARESTAURANT
WHERE 3008 Waialae Ave., Honolulu
CALL259-7100
HOURS Tuesday-Saturday 11 a.m. – 2p.m. (lunch), 5 p.m. – Midnight(dinner and late night)Sunday 11 a.m. – 2 p.m.(lunch), 5 p.m. – 10 p.m. (din-ner and late night)Closed Mondays
Matcha GreenTea Tiramisu($7)
ChocolateCheesecake ($6)
StrawberryCheesecakeFrench Toast($9.95)
BerryCheesecake ($7)
LawrenceTabudlo photos
Roughly 10 years later, the aptly named Hot& Fresh menu is still available at 10 locationsacross Oahu and Maui, and customers continueto clamor for the made-to-order desserts.
“Jason Higa wanted to offer items for cus-tomers that are hot and freshly made. Hewanted to make the hot items available at thecounter, not just the traditional favorites in ourbakery cases,” says Kris Campbell, retail bakerymanager for Zippy’s. Everything is made to or-der, and, for example, malasadas only takethree or four minutes to prepare, and they’reready to go. You’re guaranteed to have theitems served hot, if you wish.”
The Hot & Fresh menu was offered initiallyat the Ala Moana Zippy’s, and since has ex-panded to Ewa, Kapolei, Kailua, Koko Marina,Makiki, Mililani, Pearlridge, Wahiawa and Kahului, Maui.
“We’ve had our Hot & Fresh menu for a whilenow, I would say at least 10 years, but a lot ofcustomers still don’t know about the items,”says Campbell of the menu, which includes
STORY BY KYLE GALDEIRA | PHOTOS BY NATHALIE WALKER
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SELECTIONS DELIGHT DINERS
...dining out ...
inside F E A T U R E. . . . . . . . . . . . . . . . . . . .
When Zippy’s president and CEO JasonHiga wanted to provide his loyal cus-tomers with freshly made hot items at
the Napoleon’s Bakery counter, the restaurant’steam of culinary creators crafted a special menucomposed of favorite local treats
1
2
malasadas, andagi and jin dui. “We had a lotmore items previously, but there were just toomany to choose from. So, we broke it down tothe best-sellers, which are currently favoriteson the menu.”
Malasadas (75 cents each, $7.95 for a dozen— prices may vary by location) remain the topseller, and are available with the traditional sugaror cinnamon coating. Customers also raveabout Filled Malasadas ($1.05 each, $11.65 for adozen), which offer the same delicious doughytreats with an infusion of custard, chocolate orhaupia fillings. Campbell explains that themalasadas are perfect for any occasion, includ-ing holidays and special occasions such as FatTuesday, or family parties and get-togethers.The Portuguese doughnuts are deep-fried untilgolden brown, and rolled in sugar or cinnamonto sweeten each warm, doughy bite.
“I have to say that our malasadas are someof the best I’ve ever had on the island,” Camp-bell says. “I encourage customers to try themand be the judge! And, they’re good the nextday, too. Just pop them in the microwave for10 seconds or so, and they taste like they werejust made.”
Andagi (75 cents each, $7.95 for a dozen),sweet, deep-fried balls of dough, also are avail-
able on the Hot & Fresh menu. The rich morselsare available with chocolate chip or banana(85 cents each, $8.95 for a dozen). Jin Dui($1.25 for three, $4.45 for a dozen) are made-to-order, and the Chinese pastries composedof rice flour coated with sesame seeds contin-ually roll out of the kitchen as well.
While the Hot & Fresh items each offerdistinct flavors to please a variety of tastes,they all include basic ingredients — flour,eggs, milk and sugar — without the need forpreservatives.
“It’s almost like enjoying items that you bakedfresh in your own kitchen at home,” says Camp-bell of the fresh offerings. “The ingredients arebasic, and the fillings are made fresh daily fromscratch at our bakery plant. Customers are fa-miliar with those tastes, such as the custard,which is also used to fill the Long Johns.”
The Hot & Fresh items are offered in additionto Napoleon’s Bakery’s well-established selec-
tion of desserts and treats, including cakes,pies, cookies, rolls, brownies, doughnuts anddoughnut holes, and of course, Napples — theflaky pastries made with apple, chocolate, co-conut, blueberry cream cheese or cherry fill-ings. Whether one stops in to enjoy a freshmalasada with a cup of morning coffee, orpicks up a dozen to go, the friendly staff atZippy’s is poised and ready to help.
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 1 5
The Hot & Fresh menu is available at the following Zippy’s locations:Ala Moana, Ewa, Kapolei, Kailua, Koko Marina, Makiki, Mililani,Pearlridge, Wahiawa and Kahului, Maui. Prices may vary by location.
Hours vary by location, call for operating hours | 973-0880
Zippys.com
...dining out ...
inside F E A T U R E. . . . . . . . . . . . . . . . . . . .
3
4
1 Zippy’s Retail bakery manager Kris Campbell
2 Andagi (75 cents each, $7.95 for a dozen),Chocolate Chip or Banana Andagi (85 centseach, $8.95 for a dozen)
3 Jin Dui ($1.35 for three, $4.45 for a dozen)
4 Custard, Chocolate or Haupia Malasadas $1.05each, $11.65 for a dozen)
There might be plenty oframen places around town tochoose from, but Chinpei
Ramen in Moiliili has managed toset itself apart with a large menuand a range of influences.According to owner and chef YoshiHashigami, the result is a one-of-a-kind taste that he has not encoun-tered elsewhere in the Islands.
Hashigami says he draws on whathe calls “Chinese food of Japan” asinfluences into his ramen dishes.
“In Japan, there are plenty of Chi-nese restaurants,” he explains. “Thisis Chinese style with Japanese taste.”
For starters, try some of Chinpei’sappetizers, including Harumaki
($4.50 for three pieces). Thesespring rolls are filled with cab-bage, pork, shiitake mushroomsand green onion. Or start thingsoff with Shu Mai ($9.80 for eightpieces), which features groundpork and onion.
For a light supplement to anymeal, Cold Tofu ($4.50) is oneoption. It features three pieces oftofu, each topped with a differentflavoring: dried bonito fish flakeson one, ginger and green onionfor another, and ground pork withmiso on the third.
Of course, while you’re at Chin-pei Ramen, trying the ramen is ba-sically mandatory. There are nearly
Chinpei Ramen opened its doors justabout five years ago, but owner andchef Yoshi Hashigami is a lifelong vet-
eran of the restaurant industry. His family owned a restaurant for 55years in Japan, where he hails from originally. As a child,Hashigami grew up helping out around the kitchen.
Hashigami worked in the restaurant for 15 years, but wanted toventure out on his own.
Chinpei is Hashigami's first solo venture, and it’s so far so goodfor the Moiliili eatery.
And although Hashigami finally has his own place, he also hasincorporated a number of dish-es from his family’s restaurantonto the menu at Chinpei. Infact, he says, that’s where manyof his influences come from.Since opening, he has expand-ed the menu greatly. Initially,Chinpei started out with just 10menu items, but has grown toan expansive, varied list thatincludes nearly 30 differenttypes of ramen.
Another source of inspirationis Chinpei’s customers.
“The customers requestthings to me,” he says.
CHINPEI RAMEN2080 S. King St., Suite 106947-5919
Monday, 5-10 p.m.Tuesday-Friday, 11 a.m.-2:30p.m. and 5-10 p.m.Saturday, 11 a.m.-10 p.m.
Sunday, 11 a.m.-9 p.m.
1 6 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3
with Christina O’Connor
Far Left Tan Men ($10.80)Left Cold Tofu ($4.50)
Below Shu Mai (eight pieces for $9.80)
Rachel Breit photos
TH
ES
IDE
ON
CreativeOwner Yoshi Hashigami withShu Mai and Tan Men
30 ramen options, so selecting one can be difficult.According to Hashigami, Tan Men ($10.80 for a large)is among the most popular with customers. The dishis swimming with bean sprouts, green onions, Chinesecabbage and pork.
And what better complement to ramen than friedrice? Char Siu Pork Fried Rice ($6.90) is well-stockedwith char siu pork, green onions and egg.
Perhaps one of the best things about Chinpei isthat all of its food can be enjoyed knowing that itdoes not contain any unnatural additives.
“The soup is made to be all-natural,” Hashigami ex-plains. “The broth is made with chicken, pork and veg-etable. And we never use MSG.”
The result is a base that will pair well with any ofthe restaurant’s many ramen offerings.
Contact Christina O’Connor at [email protected]
BY RACHEL BREIT
Dear seafood lovers lookingfor the grill-to-you experi-ence, Kobe Steakhouse &
Sushi Bar is the place for you. “Here you have a personal chef,”
explains longtime teppanyaki chefLester Nishida. “You see your foodbefore it’s cooked, so you know youhave quality. And you get it hot —you cannot beat that.”
At Kobe, meals are prepared tep-panyaki-style on the grill in front ofyou. The high heat and quick cooktimes ensure that seafood stays atthe optimum texture: tender andnot too firm.
“It’s moist inside and juicier,” ex-plains Nishida. The minimal spicesadded (a special house blend ofseasonings including garlic salt, pa-prika and cayenne) donot overpower the freshflavors of the high-qual-ity ingredients.
Seafood Trio ($42.95)is one such specialty ofthe house. It offers agenerous portion ofseafood. The three ami-gos of Seafood Trio are alobster, scallops and cala-mari. The lobster is a 4-to 6-ounce Tristan lob-ster. It’s cooked, cut intobite-sized pieces thendisplayed back in theshell. The scallops arelarge Novia Scotia dryscallops containing nopreservatives, whichmeans their flavor is
purer and fresher. “These are the best scallops out
there right now,” says Nishida. Thecalamari, from Mexico, is 4 to 5ounces and thick and meaty “like asteak.”
Accompanying the trio are Mexi-can white shrimp, sautéed beansprouts, mushrooms, onion andzucchini. (If three is a crowd, thenmore is definitely a party.) Two dip-ping sauces also are offered: a gin-ger sauce made with fresh ginger,and a mustard sauce with Cole-man’s spicy mustard and blacksesame seeds. The ginger pairs wellwith the seafood and vegetables,and the mustard goes merrily withsteak.
Kobe’s focus is on more than theproper preparation of fine ingredi-ents, it’s also on creating an enter-
taining experience. Nishida explains: “Everything is
cooked on the grill in front of you— with a show, too. And if you arelucky, sometimes you get a littlemagic, sometimes you get a littlesinging. Each chef is different intheir own way.”
When asked if he normally offersup a song for his guests, Nishidasays with a laugh, “Last time I sangeverybody walked out, so I don’tsing no more.”
Surely everyone at least stayeduntil they had finished their dinners.
Another dish to stick around foris Garlic Fried Rice ($4). It’s madein front of you with mushrooms,green onion, egg, steak and, ofcourse, lots of garlic.
“Garlic is good for you, too,” saysNishida. “What makes Kobe differ-ent is that we try to give more food.Let’s take care of everyone and givethem more.”
Show-stopping eats at Kobechewonthis
KOBE STEAK HOUSE &SUSHI BAR
WHERE 1841 Ala Moana Blvd.,Honolulu
CALL 941-4444
HOURS Open daily, Lounge 5-10 p.m.Dining 5:30-10 p.m.; Happy hour 5:30-7:30 p.m.
NOTES Valet Parking $5
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 1 7
From top:Harumaki (spring roll) (three pieces for $4.50);
Pork Char Siu Fried Rice ($6.90)
Seafood Trio ($42.95)
Rachel Breit photos
Garlic Fried Rice ($4)
Step Up to the PlateA CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: MOROCCAN LAMB STEW ($14.95)
Eight-ounce morsels of lamb are rubbed with a blend ofspices, including cumin, paprika, cinnamon clove, coriander,black pepper and cayenne, before it’s grilled to perfection.The lamb is then placed in the stew for up to 48 hours untilit’s tender and the flavors of the spices are absorbed.
“The secret is in the spices. All great recipes begin withpure spice,” May says.
With equal parts eclectic and savory, Kit n Kitchen absolutelyslays it with the restaurant’s award-winning Eurasian cuisine.For the past 11 years, the husband-and-wife team of Kit and
May Yiu have been cooking up the most delicious culinary works of artwith an intense variety that appeals to everyone’s palate.
May serves as executive chef of the restaurant and frequently debutsnew items she’s inspired to create — one of the most recent being Mo-roccan Lamb Stew. The dish, according to the chef, can best be de-scribed as “spicy.” After much experimentation with a plethora of flavorsand spices, May settled on the perfect ones to really heat things up.
KIT N KITCHENDaily, 11 a.m.-2 p.m. (lunch), 5 p.m.-midnight (dinner)Saturday-Sunday, 8-11 a.m. (breakfast)
Varsity Center1010 University Ave., Honolulu942-7622
Ki t n K i t chen
Jasmine rice completesthe meal, its flavor andsubstance offering abit of relief for thoseapprehensive aboutthe intense spiciness of the stew.
1 8 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3
with Alana Folen
Leah Friel photos
The stew is simmered andbrought to life with a rich
tomato base mixed with carrotsand onions. The sauce,
meanwhile, allows the flavor ofthe lamb to shine through.
A hint of sun-driedtomatoes and dried
cranberries bringscolor to the dish andlaces the stew with a
hint of sweetness.
A world-traveler, May was inspired to create this dish following a recent trip to India.
“I really enjoy tasting all kinds of food fromaround the world and I’ve been loving spices.While in India, I visited a local family and hadmany dinners there. As a result, I learned new
cooking techniques that I’m able to incorporateinto the cuisine here at Kit n Kitchen. Moroccan
Lamb Stew is an example of that.”
@tablesideLung FungChinese Restaurant
For more than 30 years, Lung Fung Chinese Restaurant has offered anextensive menu of Cantonese cuisine, and still manages to keep its menucurrent. In fact, Lung Fung creates at least one or two new menu items
every month. For this month, try the new menu item Shanghai Rice Cake ($10.95). It is made
with mochi rice cakes, mixed vegetables (snow peas and mushrooms) and spices.You also can choose to add meat.
Manager Eddie Ma explains: “These are all healthy, high-quality ingredientsmixed together. We like to offer dishes that are healthy.” Everything is cookedfresh, and Lung Fung never adds MSG. For more information, call 377-5555.
tableside
Left: Nancy Lee with Shanghai RiceCake Above: Shanghai Rice Cake
($10.95)
1
4 5
2
3
1 | Charlie, Ellie, Emery and Michelle
Wong, with Kim Shew 2 | Theresa and
Wallace Chang 3 | Lana, Carlson,
Stephanie and Aldrin Wong
4 | Nathan Kawaguchi with Dora, Maile
and Travis Hong 5 | Fran and Wayne
Lau, with Rayne Hense and her children
Heaven and OceanLawrence Tabudlo photos
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 1 9
4369 Lawehana St. (across Target in Salt Lake) |
www.larrysbakery.com or find us on OPEN Mon - Fri 6AM - 1PM
Sat 6AM - 12PM
735-5544449 KAPAHULU AVE., STE 101
www.HeeHingHawaii.com
www.HeeHingHawaii.com
MARCH SEAFOOD SPECIALS
MARCH SPECIAL MENU
Live Maine Lobster $14.95* (reg. $35)
*with purchase of an entree Live Dungeness Crab
$25 (reg. $37.50)Steamed Fresh Oysters
Black Bean Sauce $15 (6 pieces)
• Pepper Salt Shrimp • TofuSeafood Soup • Hong Kong Crisp Chicken
• Maine Lobster with Garlic Scallions• Steamed Flounder Filet withBlack Bean Sauce • Peipa Tofu(tofu with minced shrimp)
• Shanghai Baby Bok Choy Stir Fry• Steamed Rice
$239 Table of 10 • $99 Table of 4NOW SERVING
EASTER SUNDAY BRUNCH BUFFETMARCH 31, 2013; 9:00 AM TO 2:00 PM
• Steamed Juicy Pork Buns • Taiwan Beef Noodle •
KAPOLEI MARKETPLACE590 Farrington Hwy692-9880
ALL-YOU-CAN-EATSEAFOOD BUFFET
PRIVATE PARTIESavailable for
20-300 people
Call for details
Starting at $9 .95 Mon-Fri $9.95 Sat-Sun $11.95
Mon-Thurs $16.95 Fri-Sun $18.95
LUNCH:
DINNER:
SUN-THURS 6:30AM-10PMFRI-SAT 6:30AM-11PM
593-2800515 WARD AVE.
ISLAND BREAKFAST(mini) 1-egg, 1-scoop rice, sm. portion meat
$5Only
Entire Menu
Available
ASAHI BREAKFAST
BREAKFAST
SPECIAL(6:30-10am)
EARLY BIRD
1 egg, choice of fish, miso soup & 2 scoop rice
(DAILY 6:30-11am)
beachhousewaikiki.com • 921-4600 • Complimentary valet parking.
A fi ne steak. A fi ne experience.
tender moments
of bliss.
filet mignon,10 ouncesA prime cut from the tenderloin of beef,
exceptionally textured and uniquely tender.
Like us on Facebook
Mon–Fri 8am–9pm Sat–Sun 6am–9pm
COMPLIMENTARY SOUP or SALAD,
BEVERAGE & DESSERTWITH PURCHASE OF LUNCH OR DINNER ENTRÉE!
Original Coupon required, photocopies not accepted. One Coupon/Entrée/Person. Exp. 3/14/13.
1130 N. NIMITZ HWY. www.neweaglecafehawaii.com
ph: 545-2233
Hours of Operation
ROYAL HAWAIIAN CENTER, BLDG. C, LEVEL 3
VALIDATED PARKING
WOLFGANGSSTEAKHOUSE.NET
808.922.3600
We use only USDA PrimeGrade Black Angus Beef,
dry-aged in house to perfec-tion for luxurious, meltinglytender, juicy steaks, servedsizzling hot with a perfectly
caramelized crust.
LUNCH • HAPPY HOUR • DINNER • WKND BRUNCH
PRIVATE ROOMS • GIFT CARDS
WHERE TO DINE
Symbol KeyBreakfast
Lunch
Dinner
After Midnight
Alcohol Served
Online
Catering
Atlantis Seafood & Steak2284 Kalakaua Avenue922-6868
La Palme D’orAla Moana Center - Mall LevelMountain Side, next to Shirokiya941-6161
Napoleon’s BakeryLocated inside of Zippy’s
AMERICAN
BAKERYFendu BoulangerieManoa Marketplace2752 Woodlawn Dr. 988-4310
Larry’s Bakery(across Target in Salt Lake)4369 Lawehana St. 422-0059
Eggs n’ Things Ala Moana451 Piikoi St538-EGGS (3447)
Eggs n’ Things Saratoga343 Saratoga Road923-EGGS (3447)
Waikiki Beach Eggspress2464 Kalakaua Ave(Aston Waikiki Circle)926-EGGS (3447)
Tropics Bar & Grill2005 Kalia Road Hilton Hawaiian Village (Ali‘i Tower)949-4321
Camellia Buffet930 McCully St.951-0511 • 951-0611
BUFFET
2 0 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3
Happy Easter...$36
(Sunday, March 31, 2013)Order in Advance
(Mountain side, next to Shirokiya)941-6161
GOOD MORNING!!!Start your day off
deliciously with Fresh Fruits& Juices, an Acai Bowl,
Buttermilk or MacadamiaNut Pancakes, French Toast,Organic Oatmeal, a Frittata,
Eggs Benedict, Omelets, & much more!
ROYAL HAWAIIAN CENTERVALIDATED PARKING
WWW��������������
GOOD MORNING!!!Start your day off
deliciously with Fresh Fruits& Juices, an Acai Bowl,
Buttermilk or MacadamiaNut Pancakes, French Toast,Organic Oatmeal, a Frittata,
Eggs Benedict, Omelets, & much more!
BREAKFAST DAILY 7~11 A.M.& ‘TIL NOON ON WEEKENDS!!!
808.922.3400
ROYAL HAWAIIAN CENTERVALIDATED PARKING
WWW��������������
New Hours of Operation:Breakfast Service: Daily 6:30am-1:00pm Lunch Service: Monday-Friday 11:00am-2:00pmBrunch Buffet: Sunday 10:00am-2:00pmDinner Buffet: Friday-Sunday 5:00pm-9:30pmDinner Service: Monday-Thursday 5:00pm-9:30pm
*For information/reservations callPagoda Restaurant at 948-8356
or go to our website at:Pagodahawaii.com
A new twist on an old favorite
HAPPY HOUR DAILYfrom 3:30-6:30PM
Pagoda Floating Restaurantwould like to invite you to our Happy Hour from3:30pm-6:30pm with refreshing Drink Specialsand mouthwatering Appetizers. Sizzling Steak
Seafood Boat
Crab ClawsMusselsClamsShrimp
Raw Oysters
Call 922-6868for Reservations & Information
2284 Kalakaua Ave.
Open 7 Days from 11am-10pmLunch 11am - 4pmDinner 5pm - 10pm
at the old Waikiki III TheatresParking available at the Pro-Park locationSeaside Ave. Pay $2 at the Restaurant.
www.atlantisseafoodsteak.com
$39.95
www.samchoyhawaii.com
Like us on Facebook for Special Deals & Offers
580 Nimitz Hwy.545-7979
KEIKI SUNDAY Kids Eat Free
with every adult mealpurchase
Balloon Twister and Caricature Drawing
6pm to 8pmTable Side Magic
by Alan Arita
PRIME RIB wednesdays
16 oz. slow roasted garlic
crusted prime rib
$20.95
Corned Beef & Cabbage, Killarney $1395
Roast Chicken O’Shannon $1295
Fillet of Salmon Florentine $1350
DINNERS INCLUDE“All you can eat” Salad bar, Corn on the
Cob, Chocolate Mint Cake and more!
St. Patty’s Day Breakfast Special $925
Corned beef hash with two large eggs, hash brown potatoes, toast
and coffee.
Sunday, March 17, 2013Complete Dinners Served
11AM Til Midnight
1860 Ala Moana Blvd.Validated Parking
Celebrate Easter Sunday with family and an extensive breakfast buffet at Rainbow Lanai! The beautiful ocean-
front setting is the perfect backdrop for a true feast, featuring a wide selection of appetizers, salads, entrées
and decadent desserts that include: Assorted Pastries and Muffi ns, Yogurt, Fresh Fruit,
Assortment of Island Salads, Assorted Dim SumA selection of Cold Cuts and Cheeses
HOT SELECTIONSCoconut Crusted French Toast,
Poached Egg & Creamed Spinach Cocotte, Sausage & Egg Biscuits, Baked Ham,
Kim Chee Fried Rice
FROM THE OMELETTE STATIONHand-Made Omelettes with Fresh Ingredients
Adults $32Kids $18, ages 5-12 years (children under 5 are free)
Prices exclude sales tax and gratuity. Complimentary self-parking.
For more information, call
(808) 949-4321 ext. 48Reservations required only for parties of 8 or more.
Oceanfront, Ground Floor at Rainbow TowerHilton Hawaiian Village
Sunday, March 31 6am–12pm
Live Hawaiian Music
Kissaten88 Piikoi St.593-1200
WHERE TO DINE
A Catered Experience94-1068 Ka Uka Blvd.677-7744
Anytime CafeMarket City Shopping Center2919 Kapiolani Blvd735-3888
Canton Seafood Restaurant923 Keeaumoku St.955-3388
Five Star International BuffetRoyal Hawaiian Center, Bldg C, Level 3.380-9300
Hee Hing Restaurant 449 Kapahulu Ave. 735-5544
Golden Palace Seafood Restaurant111 N. King St.521-8268
Ho Ho Chinese Cuisine 590 Farrington Hwy.692-9880
CATERERS
Makino Chaya98-150 Kaonohi St. 486-5100
CHINESE
Jade Dynasty Seafood Restaurant Ala Moana Center •1450 Ala Moana Blvd. 4th Floor - Ho’okipa Terrace947-8818
Happy Day Chinese Restaurant3553 Waialae Ave.738-8666
Yakiniku Camellia BuffetStadium Mall4510 Salt Lake Blvd.486-3311
CAFE
Lung Fung Chinese Restaurant5724 Kalanianaole Hwy.377-5566
Little Village Noodle House1113 Smith St.545-3008
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 2 1
KAILUA 263-8880
KAIMUKI 738-8855
PEARLRIDGE EAST 487-8188
WAIPIO 678-8868
WARD CENTER 591-8891
www.bigcitydinerhawaii.com
Find us onFacebook & Twitter
Two Fresh Kalei Eggs with Choice of Honey-Cured Bacon or Breakfast Link
Sausage with Choice of White or Brown Rice
Sunday, March 31, 2013DIM SUM BRUNCH BUFFET
featuring… a variety of Hong Kong Style Dim Sum
Adults $21.99 • Senior (60+) $17.99 • Children (3-12) $13.99
• Salt & Pepper Shrimp • Pork Hash • Chicken Dumpling• Shrimp w/Nori Roll • Deep Fried Shrimp Dumpling
• Mochi Rice in Lotus Leaf • Spareribs • Tofu w/ Watercress Salad • Tripe w/Ginger Sauce
• Chicken Feet • Taro Puff • Egg Flower Soup• Haupia Gelatin Cake • Fresh Fruit• and much more!
SEATINGS: 10:30AM & 12:30PM525-8585Monday-Sunday
10:30am to 9:00pm
1055 Alakea StreetFREE PARKING
Mon-Fri after 5pm & All Day Sat & Sun
www.themandalayhawaii.com
Lenten Offerings
801 Dillingham Blvd.(next to Costco Iwilei)
Honolulu Hawaii 96817
Waipahu Shopping Plaza94-300 Farrington Hwy., Suite F-1
Waipahu, Hawaii 96797
Open o nEaster
930 McCully St. • 951-0511/951-0611 • PRIVATE PARTY ROOM• CONVENIENT PARKING
*DISCOUNT EXCLUDES ALL BEVERAGES WITH
THIS AD. EXP. 3/31/13.
KOREAN CUISINE• LUNCH $17.95 10:30 AM - 2:30 PM• DINNER $25.95 2:30 PM -10 PM
KAL BI, SIRLOIN, CHICKEN,SPICY PORK, FRESH SHRIMP
$1 OFFAny Breadpurchases over $4
Must present coupon • exp. 3/14/13
DAILY BREAD SPECIALSMONDAY Ciabatta TUESDAY Rustic Kalamata Olive Bread WEDNESDAY Sundried Tomato CheesebreadTHURSDAY Foccacia DereccoFRIDAY Walnut RaisinSATURDAY Hamakua Farms Mushroom BreadSUNDAY Buckwheat Fig
“All Natural no added chemicals”
988-43102752 Woodlawn Dr. • Manoa Marketplace
Mon-Sat 7:30am-7pm; Sunday 7:30am-3pm
10%OFF
ALL ENTREES!
841-0931Kam Shopping Center
Open 6am Daily
Valid with coupon thru 3/14/13.Cannot combine with other
specials/discounts.
Limited Time Only
Royal Hawaiian Shopping Center, 3rd Floor
restaurantsuntory.com
922-5511
RESTAURANT
SUNTORY
WHERE TO DINE
Henry Loui’s2850 Paa St.833-3728
Good To Grill888 Kapahulu Ave.734-7345
Seafood VillageStreet Level, 2424 Kalakaua Ave., #102971-1818
Big City DinerKailua 263-8880Kaimuki 738-8855Pearlridge East 487-8188Waipio 678-8868Ward Center 591-8891
Mandalay (The)1055 Alakea St.525-8585
Maple Garden909 Isenberg Street941-6641
Asian Mix1234 South Beretania St.521-1688
Asahi Grill Ward515 Ward Ave.593-2800
Nice Day Chinese Seafood RestaurantLiliha Square, 524-1628
Royal Garden Chinese RestaurantAla Moana Hotel, 3rd Floor410 Atkinson Drive942-7788
FAMILY DINING808 Yong’s BBQ94-216 Farrington Hwy #B1-4678-8058
Himalayan Kitchen1137 11th Ave.735-1122
Lunch Set Menu for 4From 11am–2pm only
Limited Time Offer
1113 Smith St. 545-3008 Free Parking at rear of restaurantSun-Thu 10:30am-10:30pm; Fri/Sat 10:30am-Midnight
No Substitutions. Dine-In only. Cannot be combined with any other offer, taxes and gratuity not included.
$49
2 2 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3
RECEIVE A$6 DISCOUNTon a Second Dinner
OR A$3 DISCOUNTwhen Dining Alone
Must present coupon (No take outs)Not valid with any other discount offers.
Expires 3/22/13
2850 Paa St. (near Airport and 99 Ranch Market) 833-3728
735-38882919 Kapiolani Blvd.
Market City Shpg Cntr
M - F 10am -12midnightSAT 8am -12midnight
SUN 8am -10pm
Imported Noodles OPEN ‘til Midnight
(Monday thru Saturday) TRY OUR NEW ITEMS!
GREEN MONDAYS10% OFF
ALLVEGETARIAN
DISHES Expires 3/15/13
Won Ton Noodles Pasta Risotto Burgers Sandwiches Pizza Salads Soups
Vegetable Lasagna$15.95Fresh spinach pasta sheet layered with eggplant, mushrooms and ricotta cheese
Spinach Linguine with Shrimp and Scallop$16.95Fresh spinach pasta with pesto cream sauce topped with flavorful pieces of shrimp and scallop
SERVING LUNCH & DINNER TAKE-OUT AVAILABLE
Proud recipient of:
OAHU: OUTER ISLANDS:Kona · (808) 327-6776Kukui Grove · (808) 632-2450Lahaina · (808) 661-0333Maui Mall · (808) 873-7776
Ala Moana · 942-9102Aina Haina · 373-4033Ewa Town Center · 683-1003Kaneohe · 247-9595Kapahulu · 735-7700Kapolei · 674-4227Waiau · 485-0227Waikele · 678-3180Ward Center · 591-5600
Reservations Recommended2440 Kuhio Ave.
922 5555www.hyshawaii.com
Receive acomplimentary
Hy’s Cheesecake & Keepsake Photo For Honoree
Celebrate Your BirthdayWith us and
�Mon-Fri: 6:00 - 10:00 pmSat, Sun: 5:30 - 10:00 pm
• Wine Spectator Award-Winning Wine List
• Live Entertainment
• Valet Parking
Proper Attire Required
Korean Hibiscus BBQ
Kaimuki Shopping Center 734-8232(Lower Level) Formerly in Aina Haina Shopping Center
with each Bulgogi Pokum or
Regular/Combo Plate.
This coupon offer not valid with other specials or discounts. Valid thru 03/31/2013. Limit 5 coupons per order.
Bulgogi Pokum – Marinated beef ribeye stir-fried with sweet potato noodles, round onion, carrots and green onion. Served on a bed of “Hapa-rice” (brown & white rice) and your choice of (4) vegetables, 13 varieties to choose from
FOURFREE MANDOO
MITSU-KENHome of the Famous Garlic Chicken
Come visit us at our
NEW LOCATION2300 N. King Street
(across New City Nissan)
Tues-Sat 5am-1pm/Sun-Mon Closed 848-5573
We havePARKING!
Try Our Tasty PORK TOFU!Pork Tofu simmered
in our special broth...Delicious!
Sun-Thu 8am-10pm • Fri-Sat til 11pmOkazuya open daily from 8am
SEKIYA’S RESTAURANT& DELICATESSEN
www.SekiyasRestaurant.com
2746 Kaimuki Ave732-1656
ACROSS KAIMUKI H.S. 2012
Serving Hawaii for 77 Years!
WHERE TO DINE
Kit N Kitchen1010 University Avenue942-7622
Molly’s BBQ & SeafoodWAHIAWA23 S. Kamehameha Hwy.621-4858
Pagoda1525 Rycroft St.948-8356
Restaurant Epic 1131 Nuuanu Ave.587-7877
Shiro’s Saimin HavenWAIMALU98-020 Kam Hwy. • 488-8824
WAIPAHU94-256 Waipahu Depot St. • 676-2088
EWA BEACH SHOPPING CENTER 91-919 Fort Weaver Rd. • 689-0999
Shore Bird RestaurantOutrigger Reef on the Beach922-2887
Tony Roma’sWAIKIKI1972 Kalakaua Ave. • 942-2121AIEA98-150 Kaonohi St. • 487-9911
Wailana Coffee House1860 Ala Moana Blvd.955-1764 Kenny’s Hawaiian BBQ
Royal Hawaiian Shopping Center, 2nd floor922-3333
Kenny’s Restaurant1620 N. School St.841-0931
Sam Choy’s BLC580 N. Nimitz Hwy.545-7979
Zippy’s Call the one nearest you
JJ Bistro & French Pastry3447 Waialae Ave.739-0993
New Eagle Cafe1130 N. Nimitz Hwy.545-2233
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 2 3
HONOLULU • 589-2299510 Piikoi St.
AIEA • 484-222298-150 Kaonohi St.
TWO GREAT LOCATIONS!
Piikoi St.2-6pm & 9:30-close
Aiea 4-6pm & 9:30-close
HAPPY HOURKobe Beef
Shabu Shabu$1695 **while
supplies last**
3447 Waialae Avenue J J F R E N C H P A S T R Y . C O MCALL 739-0993
JJ’s New 4-Course Meal includes
$39.95 or One Tail for $29.95
GRILLED DOUBLE LOBSTER TAILGRILLED DOUBLE LOBSTER TAIL
with white wine & garlic sauce
FREE DESSERTw/purchase of a $50 Gift Certificate
Open onSt. Patrick’sDay
20% OFF*
*Some exclusions may apply. Exp. 3/31/13Must present coupon upon ordering. One coupon per table.
50%OFF
with coupon
Buy 1 Plate, Get the 2nd
1006 Kapahulu Ave.(Corner of Kaimuki Ave/Kapahulu Ave)
Open Daily 7am-10pm • 688-8891
2nd entree of equal or lesser value. Cannot combine w/ other discounts/offers.
Exp. 3/14/13.
Honolulu’s Most Unique Lunch Spot—
Brasserie Du VinFull Service Monday - Saturday, 11:30 to 4:00
545-1115 • www.brasserieduvin.com1115 Bethel St (across from Hawaii Theatre)
Featuring a French-inspired menu,complemented by an extensive wine list. Lunch includes soup, salads, sandwiches and seafood. Perfect for casual, business and special occasions.
(Next to Makino Chaya) 98-150 Kaonohi St., Aiea
Best “Japanese Style”Shabu Shabu in Hawaii
Mon-Sat 11am-2pm (last call 1:30pm)Dinner Nightly 5pm-10pm (last call 9:30pm)
597-1655
Shabu Shabu or any Sukiyaki Setfeaturing our special sukiyaki sauce. Exp. 3/14/13
Shabu Shabu or any Sukiyaki Setfeaturing our special sukiyaki sauce. Exp. 3/14/13
Coupon must be surrendered at time of purchase.One discounted item per coupon. Not valid onprevious purchases or with other offers.Exp. 3/31/13.
88 Piikoi St., Honolulu593-1200 • kissatencafe.com
with any purchase
1⁄2OFF1⁄2OFF One IceCream ParlorItem
One IceCream ParlorItem
with any purchase
BYOB
Open Daily:Dinner only 4-11
Happy Hour 9-11pm
1009 Kapiolani Blvd.www.chefchai.com 585-0011
at PACIFICA HONOLULU TOWER
NOWOPEN
Valet parking or Self parking on street after 6pm
Hoku’sThe Kahala Hotel & Resort, Lobby Level5000 Kahala Ave.739-8760
WHERE TO DINE
Wolfgang’s SteakhouseRoyal Hawaiian Shopping Center, Bldg C, Level 32301 Kalakaua Ave.922-3600
Hy’s Steak House2440 Kuhio Ave.922-5555
Ruth’s Chris Steak HouseRestaurant Row 599-3860Waikiki Beach Walk 440-7910
Bali Steak & SeafoodHilton Hawaiian Village (Rainbow Tower)2005 Kalia Road 949-4321
Plumeria Beach HouseThe Kahala Hotel & Resort, Beach Level5000 Kahala Ave.739-8760
People’s Cafe1310 Pali Hwy521-5552Hawaiian &
Filipino Food
Stage Restaurant1250 Kapiolani Blvd.237-5429
Max’s Of ManilaWAIPAHU94-300 Farrington Hwy
HONOLULU801 Dillingham Blvd.951-6297
FILIPINO FINE DININGFifty Three By The Sea53 Ahui Street536-5353
HAWAIIANPeople’s Cafe1310 Pali Hwy521-5552Hawaiian &
Filipino Food
2 4 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3
The pulse of paradise. | www.staradvertiser.com
For questions related to yourHonolulu Star-Advertiser subscription
CALL
538-NEWS(6397)Request a vacation stop • Make a paymentBilling or delivery questions • Start a new subscription
Easter Seafood & Dim Sum BrunchSunday, March 31, 2013
Over 40 items to choose from...Crab Legs, Shrimp, Roasted Duck,
Dim Sum & more!
Jade DynastySeafood RestaurantAla Moana Center 947-8818
941-4444
NIGHTLY 5:30 PM - 6:30 PMTeriyaki Chicken . . . . . . . . . . . . .$15.95Daily Fish . . . . . . . . . . . . . . . . . .$23.95Sukiyaki Steak . . . . . . . . . . . . . .$21.95Teriyaki Steak & Chicken Combo .$23.95
Kama‘aina & Military DiscountAvailable (with proper ID)
1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village
Dinner served from 5:30 nightly. Valet parkingavailable. Not valid with any other offer.
YAKINIKUMILLION
626 SHERIDAN ST. SUN-THUR 11AM-MIDNIGHT/FRI-SAT 11AM-2AM 596-0799
Serving Hawaii Since 1989
(behind Walmart)
for Lunch 11am-2pm
$1595only
all day
SPICY FRIED SMALL Octopus $695
$1195
Bi Bim BapMixed Rice with Veggies & Beef
Yellow CorvinaPlate
MARCH SPECIALS!
923 KEEAUMOKU ST.955-3388Best Cantonese Cuisine
OPEN DAILY: 10am — midnight
SUMMER SPECIALS!Spicy Beef
with Noodle in Soup
...and more
Lunch & Late Night SpecialsShrimp
with EggChow Funn
Won Ton Mein
in Soup
Crispy Gau Gee
Mein
$6.99 $6.99 $7.99 $7.99
Persistence is giving your best Day in, and day out.Always trying to improveAnd going the extra mile.Always positive, never negative.With one thought in mind...To leave the competition behind
Sincerely,
www.shirossaimin.com
WAIMALU98-020 Kam Hwy.488-8824
WAIPAHU94-256 Waipahu Depot St.
676-2088
EWA BEACH SHOP. CTR.91-919 Fort Weaver Rd.
689-0999
Dear Hearts,
Shiro “Mistah Saimin”
Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket
524-1628
Excludes Set Menus; Roast Pork, Roast Duck, CharSiu & other specials. 5%, 10% and lobster specialnot to be combined with any other offer/discounts/specials. Expires 3/31/13. Must present coupon.
Credit Card Sale Only(With Coupon)
Hong Kong Dim Sum & Regular Menu Items
Dim Sum Take Out Special! 8am-11:30am
10% OFF(Charge) • 15% OFF(Cash)
Dim Sum & Reg. Menu Dine In Special!
5% OFF(Charge) •10% OFF(Cash)
10% OFF
Celebrating 11 Years!
Cash Sale Only (With Coupon)
5% OFF
Happy Day Chinese Restaurant3553 Waialae Avenue
738-8666Excludes Set Menu; Roast Pork, Roast Duck, Char Siu & other specials.
5%, 10% and lobster special are not to be combined with any otheroffer/discounts/specials. Expires 3/31/13. Must present coupon.
Lobster $1599with purchase of Full Price EntreeValid 5-10:30pm
Lobster$1599
with purchase of Full Price EntreeValid 5-10:30pm
1137 11th Ave678-8058
New Items678-8058
808 Yong’s BBQNow Serving Breakfast All Day808 Yong’s BBQNow Serving Breakfast All Day
$1 OFFMINI FAMILY PACK
WHERE TO DINE
Hifumi Japanese RestaurantChinese Cultural Plaza100 N. Beretania St.536-3035
IchirikiAIEA98-150 Kaonohi St.484-2222HONOLULU510 Piikoi St.589-2299
Romanos Macaroni GrillAla Moana CenterHookipa Terrace 356-8300
Genki SushiAina Haina 373-4033Ala Moana 942-9102Ewa Town Center 683-1003Kaneohe 247-9595Kapahulu 735-7700Kapolei Commons 674-4227Waiau 485-0227Waikele Center 678-3180Ward Center 591-5600
Chinpei Ramen2080 S. King Street947-5919
Taormina-Sicilian Cuisine227 Lewers St. 926-5050
Gyu-KakuWINDWARD MALL46-056 Kamehameha Hwy F1922-5511
KAPIOLANI - 1221 Kapiolani Blvd., #105589-2989
WAIKIKI - 307 Lewers St.926-2989
Japanese Restaurant Aki1427 Makaloa St.955-8528
JAPANESE
MamayaPearl Kai Shopping Center98-199 Kamehameha Hwy, #A-7B492-1863
Il LupinoRoyal Hawaiian Center922-3400
ITALIAN
Inferno’s Wood Fire PizzaWard Center (Next to Ryan’s Grill)1200 Ala Moana Blvd. 375-1200
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 2 5
LUNCH 11 am - 2 pmHAPPY HOUR 2 pm - 5 pm • Ala CarteDINNER 5 pm - 10 pmValidated Parking
Royal Hawaiian Ctr. | Bldg C, Level 3 380-9300 FiveStarWaikiki.com
KAMA‘AINA, MILITARY & SENIORS % OFF
Dinner Buffet15
It’s not shave ice. It’s not ice cream. It’s not yogurt. It’s snow!
www.3660.com
Join Chef Russell Siu’s
Cooking Class
3660 Waialae Ave. • 737-1177
$67This cooking demonstration includes
wine pairings
Coquille St. JacquesScallops in a
Mushroom Cream Sauce
Kale & Roasted Beet Salad
Breast of Chicken “Oscar”Topped with Crab,
Asparaus & Hollandaise
Chocolate Mousse
Inclusive of tax & service chargePre-payment required
O N T H E R I S E
Friday, March 15 • 6:00pm
with coupon
Must Present Coupon. Not valid w/other offers/discounts.1 order per coupon/party. Exp. 3/14/13
or
3008 Waialae Ave.
5-6p & 9pm-midnightHAPPY HOURDINNER Tues-Sun 5p-Midnight Closed Monday
LUNCH Tues-Sun 11am-2pmRESTAURANT & PUPU BAR
905 Keeaumoku StreetOPEN Daily 5pm - 2am
FREE With purchase of any combo or 2 or more orders of meat.
Dine-in only. Cannot be combined with otheroffers. Limit 1 coupon per party.
Expires 3/31/13.
(808) 951-1004
Kim Chee Fried Rice or Kim Chee Pancake
% OFFall items
mamaya
15March Special
492-1863Must present coupon. Cannot combine w/other specials. Exp. 3/14/13
HAWAII’S NEWEST Korean Yakiniku Experience
Dine-in only. Limit 1 free lunch box per coupon/party. Must present coupon. Cannot combine w/other discounts or specials. Exp 3/14/13Hawaii
1726 Kapiolani Blvd (across Convention Center) FREE parkingon Kalauokalani Way Sun-Thurs 11AM-1AM ~ Fri-Sat 11AM-2AM 941-6678
Birthday& GroupParties
Welcome!
Old-Style Korean Lunch Box ($6.99 value)
with purchase of our new Mixed Combo Yakiniku Set
Happy Hour9:30pm-Close
Receive a
FREE
Premium Quality Beef & Pork
BOUNTY SEVEN SEAS
Friday & Saturday 5:30 – 9:30 pm
For Reservations
739-8760
AT
THE KAHALA HOTEL & RESORT
www.kahalaresort.com
YASAAASSofthe
SEAFOOD BUFFET
WHERE TO DINE
Tanaka of TokyoEAST, in King’s Village 922-4233CENTRAL, in Waikiki Shopping Plaza922-4702WEST, in Ala Moana Cntr-Hookipa Terrace945-3443
KOREAN
Sushi King2700 S. King St. 947-2836
Sekiya’s Restaurant & Delicatessen2746 Kaimuki Avenue732-1656
Sushi Company 1111 McCully Street 947-5411
Yakiniku Million626 Sheridan St.596-0799
Korean Hibiscus BBQKaimuki Shopping Center3221 Waialae Avenue734-8282
Yakiniku Don-Day 905 Keeaumoku St.951-1004
Kozo SushiKahala Mall • 738-KOZOKeeaumoku • 946-KOZOMoiliili • 951-KOZOPearlridge • 483-6805Pearl City • 455-6805
Odoriko Japanese Restaurant2400 Koa Ave.923-7368
Restaurant SuntoryRoyal Hawaiian Shpg Cntr, 3rd Flr.922-5511
Sakura Restaurant3008 Waialae Ave259-7100
678 Hawaii (Kang Ho Dong Baekejeong)1726 Kapiolani Blvd.941-6678
Kobe Japanese Steak House1841 Ala Moana Blvd.941-4444
Sumo Ramen Kaneohe 234-6868Kapolei 693-8808Market City 737-1868Kamehameha Shp Cntr 848-8186Pearl Highlands Cntr 456-808299 Ranch Mapunapuna 833-3139
2 6 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3
Not combinable with other discounts. 65 or older w/ coupon & ID. No online or photo-copied coupons. One coupon per person. Discounts off regular adult price. Excluding Holidays. Expires 3/15/13.
SENIOR SPECIAL! 65+
20% OFFLUNCH & DINNER
ONLY ONE TYPE OF COUPON PER PARTY
98 51*Menu and Prices Subject to Change *Dinner Menu Only
BIRTHDAY SPECIAL!FREE BIRTHDAY MEAL FOR ANY AGEWith Family & Group LUNCH & DINNER20% OFF
Must have minimum party of 4. Coupon valid on actual birthday, ID required. Not com-binable with other discounts. Discounts off regular adult price. No online or photo-copied coupons. Must purchase beverage. Expires 3/15/13.
ONLY ONE TYPE OF COUPON PER PARTY
111 N. King St. near Maunakea
Chinese Chicken Salad
Jai & Gau available for Chinese New
Year
FREEJAI with
Party Menu!
Dim SumServed 7am Daily
$198Take-out Orders
Welcomed
EXTENDEDThru 3/14/13
521-1688OPEN DAILY 10:30am-8:30pm
Special Valid Sun 3/10 thru Sat 3/16
New Menu Items!Local Flavor Plate Lunches
& Japanese Ramen
Try ourWonton Ramen
with a side of Gyoza!
Our Brothsare made from
scratchwith no MSG!Mon: 5-10pm | Tues-Fri: 11am-2:30pm/5-10pm
Sat: 11am-10pm | Sun: 11am-9pm
2080 S. King Street(past McCully St.)
(808) 947-5919
OUTRIGGER REEF ON THE BEACH | 2169 KALIA RD. | 923–2277 | VALET PARKINGOCEAN FRONT DINING
Join the Ocean House in
Celebrating Our 10thAnniversary
—We are celebrating —
Our 10th AnniversaryFor a
SPECIAL BREAKFAST AND DINNER
OFFERVisit our website
www.oceanhousewaikiki.com
HAWAIIAN & FILIPINO FOOD
LUNCH OR DINNERbuy 1 entree, RECEIVE 2ND at
50% OFF2nd plate must be of equal of lesser value. Offer not valid with other offers/discounts. Must present coupon. EXPIRES 3.14.13
MON-SAT 6:30AM - 8PM • SUN 6:30AM - 5PM1310 PALI HWY. • 521-5552
Mon-Sat 9am to 7:30pm; Sun 9:30am to 6pm • 1111 McCully Street • 947-5411
1 FREE LUNCHfrom our Value Menu!
Dine in only. Must present coupon. 1 coupon per party. Cannot combine w/other offers or discounts. Exp 3/14/13.
Purchase 2 regular lunch entrees between 10am - 2pm and receive
23 S. Kamehameha Hwy, Wahiawa 10AM-9PM daily 621-4858
WHERE TO DINE
Shabu Shabu House1221 Kapiolani Blvd597-1655
The Ocean House RestaurantOutrigger Reef On The Beach2169 Kalia Rd. 923-2277
SHOR American Seafood GrillHyatt Regency Waikiki Beach2424 Kalakaua Ave.923-1234 ext. 59
Blue Water Shrimp & Seafood 1006 Kapahulu Ave.688-8891
Pho My Lien98-150 Kaonohi St. 488-4900
VIETNAMESESEAFOOD
SHABU SHABU
Hi Sandwich & DrinkWaimalu Shopping Center98-042 Kamehameha Hwy #3487-7372
Pho Five-0Waimalu Shopping Center98-042 Kamehameha Hwy487-5091
3660 on the Rise 3660 Waialae Ave.737-1177
PACIFIC RIM
Mitsu-Ken2300 N. King Street848-5573
OKAZUYA
Violets GrillKapalama Shopping Center1210 Dillingham Blvd # 8841-8535
OKINAWAN
MEXICANWahoo’s Fish TacoKahala • 4614 Kilauea Ave.732-9229Ward • 940 Auahi St.591-1646
Chef ChaiPacifica Honolulu Tower1009 Kapiolani Blvd. 585-0011
D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 2 7
— a simple yet effective motto that sumsup the mouth-watering food and friendlyservice provided daily at Molly’s.
Formerly known as Molly’s Smoke-house, the Wahiawa mainstay is being re-branded as Molly’s BBQ and Seafood.Owner Molly Walker is in the process ofpassing the reins of the restaurant to herdaughter, Aylia Tillman, after nearly 14years at the helm. But customers neednot worry, as Walker will continue to bepresent, helping in the kitchen and withdaily operations amid the transition.
“Now, my daughter is going to carrythe business on,” Walker explains. “Shetold me, ‘If you can do it for 14 years, thenI can do 20!’ And, I said ‘OK!’”
Walker is confident that her loyal cus-tomers will keep the restaurant goingstrong, and cites examples in the past.She explains that her customer base,which includes a hostof active duty mili-tary personnel whoreside in the area,has dealt constantlywith deploymentsoverseas to help withforeign conflicts. But,through it all, upontheir return to the Is-lands, they come backto Molly’s to enjoy au-thentic barbecue andcountry cooking.
Molly’s barbecuedishes are cooked onwood fires, and one canoften see — and smell— the sweet smokewafting from the restau-rant’s large smoker
perched right outside the front door. Themenu features influences from around thecountry, and Walker draws inspiration fromher military travel experiences.
“We wanted to feature more than just whatwe saw living in Texas, including influencesfrom Louisiana and Tex-Mex cuisine,” saysWalker, who also credits stops in San Fran-cisco and Oklahoma with fueling her culinaryfire. “Each area provides something special
that you just can’t get anywhere else.”Dining Out readers are the first to find out
about some new items available at Molly’s start-ing this week to coincide with the BBQ andSeafood brand. Hearty appetites are requiredwhen taking on BBQ and Seafood Dinner ForTwo (market price), as the bountiful platter in-cludes catfish, barbecue chicken, baby backribs and snow crab legs. Diners also maychoose from a host of additional sides (pricesvary), including barbecue baked beans, cowboyranch beans, potato salad, mashed potatoes,collared greens, coleslaw, fried okra and maca-roni and cheese.
Those looking for fresh seafood also are en-couraged to try the newly introduced New Or-leans Style BBQ Shrimp ($15.99). The dish in-cludes a dozen juicy, jumbo shrimp prepared ina Cajun spiced butter sauce — don’t worry, it’sperfectly acceptable to lick one’s fingers afterdigging into the flavorful shrimp.
“It’s a Cajun-infused butter sauce that coatsthe shrimp, and the sauce goes perfectly withrice,” Walker explains. “You gotta get a littledirty with it. It’s all about the butter!”
Blackened Catfish ($15.95) is another new of-fering that is catching on at Molly’s. The flavorfulfish is served on a sizzling platter atop a bed ofoven-fried potatoes and comes with a zestyroasted pepper butter sauce — the perfect ac-companiment for dipping.
“I totally expect these new items to go overreally well with customers,” says Walker of the newly in-troduced dishes, which should make their way onto thepermanent menu in the near future.
Molly’s also serves up Fresh-Squeezed Lemonade($3.75) and Sweet Tea ($2.75), which draw customersfrom around the island in search of the refreshing bever-ages.
“If you want really good food at a great price, this isthe place to get it,” Walker says. “That’s what we’re allabout. You can eat well without breaking the bank.”
orderoftheday
2 8 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3
STORY BY KYLE GALDEIRA • PHOTOS BY LAWRENCE TABUDLO
MOLLY’S BBQ AND SEAFOOD
WHERE: 23 S. Kamehameha Hwy., Wahiawa • CALL: 621-4858 • HOURS: Open daily, 10 a.m. to 9 p.m.
BBQ and Seafood Dinnerfor Two (market price)
BlackenedCatfish ($15.95)
New Orleans Style
BBQ Shrimp
($15.99)