FEBRUARY 6-12,2011 General manager Mike Maielua, at left, offers up the Warm Spinach Salad and Mai Tai — which comes with a Don Ho Suck ’em Up glass — to customers, while execu- tive chef Robert Denis holds the Pan Seared Fresh Catch entree with crab, tomato and basil butter, and the Lava Flow drink.
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F E B R U A R Y 6 - 1 2 , 2 0 1 1
General manager Mike Maielua, at left, offers
up the Warm Spinach Salad and Mai Tai —
which comes with a Don Ho Suck ’em
Up glass — to customers, while execu-
tive chef Robert Denis holds the Pan
Seared Fresh Catch entree with
crab, tomato and basil butter, and
the Lava Flow drink.
I suspect many of you foodies are
already contemplating Valentine’s
Day dinner ideas. And if you’re one
step ahead of the rest, the reservations
have already been made and the flow-
ers have already been ordered. Good
for you!
But while most women adore roses, I
am not one of them. I mean, don’t get
me wrong — they’re beautiful and all,
but they die in the end. Then what?
Instead, the way to my heart is
through magnificent cuisine — more
specifically, chocolate-covered straw-
berries and succulent slices of prime
rib (not paired together, of course). I
can’t even begin to explain how much I
love this “carnivore-licious” dish.
Whether it’s paired with creamy horse-
radish and au jus
sauce, or just simply
served tender — it’s
pure love!
So if prime rib
also is what gets
your heart thump-
ing, I bring to you
some “ono, you
know” establish-
ments that offer
the best in town.
Kai MarketUpscale island cuisine is offered
nightly at Kai Market located at the
Sheraton Waikiki Hotel.
Having opened its doors in August
2009, Kai market’s fabulous cuisine lies
in the talented hands of executive chef
Darren Demaya and his culinary team.
Together they prepare a variety of dish-
es to be enjoyed by guests as a part of
Kai Market’s Seafood Nights, Paniolo
Nights and Plantation Nights. And
although buffet items differ from night
to night, one thing remains constant —
the Alaea sea salt-crusted prime rib.
Slow roasted for three and a half hours,
the prime rib is juicy and tender, and
better yet it’s available on a nightly
basis.
“It’s one of our most popular buffet
items,” Demaya says. “We use a certi-
fied Black Angus meat. It’s more fatty,
it’s more tender, it has more flavor. It’s a
great quality of meat.”
Personally, I prefer my prime rib with
a helping of au jus sauce and creamy
horseradish, so when Demaya revealed
to me the secret behind its au jus sauce,
it was music to my ears.
“Our au jus sauce is a little darker. We
simmer the bones for a long period of
time so it adds a really nice flavor to the
prime rib,” he explains.
And, boy, was it melt-in-your-mouth
delicious! Each slice is ultimate perfec-
tion and, better yet, you can always go
back for more.
“Our main focus here at Kai Market is
bringing the idea of the melting pot of
the plantation days to our table today,”
Demaya explains.
“We’ve been greatly influenced by
many cultures like Chinese, Filipino,
Japanese, Portuguese, etc. We feature a
wide variety of dishes from those plan-
tation days, and it’s a wide spread of
cultural cuisine, so you get a little bit of
everything here,” he adds.
Kai Market offers its Seafood Nights
menu Friday and Saturday and its
Paniolo Nights menu Tuesday,
Thursday and Sunday for $55 per adult
and $24.50 for keiki ages 6-12. On
Monday and Wednesday nights, check
out the regular menu at $51 per adult
and $24.50 for keiki ages 6-12.
Don’t forget to ask about kamaaina
ono, you know
Getting primed for heavenly
Prime Rib
Above: Get ready, foodies. The author is
prepared to share slices of Kai Market’s
tender Alaea Sea Salt Crusted Prime Rib
with Hawaii’s hungry.
EDITORAlana Folen
Phone: 529.4857diningout@
staradvertiser.com
SALES MANAGERSandi Sakaguchi
Phone: 342.8802
Fax: 529.4898
SSakaguchi@
staradvertiser.com
Dining OutDining Out is a weekly
advertising supplement published by the Honolulu Star-Advertiser.
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– See page 18
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Executive Chef Ron de Guzman presents a “Sweetheart” 5 course menu* for yourValentine’s Day dining pleasure. From Amuse Bouche to Delectable Entrees to DecadentDesserts, your palate will be pleasingly seduced. Pair your meal with selected fine wines, sakeor beer from Stage’s outstanding collection. Early seating reservations begin at 5pm. An enthusiastic response to this popular limited seating culinary performance is anticipated.
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$85 Multi-Selection 5 Course Dinner plus tax and gratuity
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D I N I N G O U T | F E B R U A R Y 6 - 1 2 , 2 0 1 1 | 3
cover story
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on Ho may be gone, but the images of thisHawaii-born icon live on in the minds of millionseverywhere — from the effortless way he’dstrum the ukulele, to the colorful lei and aloha
shirts he would often, er, don, during his shows. Nearly four years after his passing at age 76, “Uncle
Don,” as he was affectionately called, remains Hawaii’s“goodwill ambassador” and arguably its greatestexport. Today, his unmistakable sleepy voice andlocal-boy charm are not only found in his hit song TinyBubbles, but also in Don Ho’s Island Grill, located atAloha Tower Marketplace.
The restaurant, which first opened its doors inDecember 1998, offers affordable, family-friendly cui-sine and showcases live Hawaiian music, while alsofeaturing the largest selection of Don Ho memorabiliaanywhere.
Dining Out recently caught up with general manag-er/partner Michael Maielua and executive chef RobertDenis at the grill where, believe it or not, just abouteverything under the sun can be found.
DO: What should customers expect when they walkinto Don Ho’s Island Grill?
Maielua: The largest memorabilia of Don Ho — bothon display and for sale. Also, besides the great food,customers can really enjoy the great service, the greattime and the relaxed atmosphere by the waterfront.
DO: Looking out on the water, the vista is beautiful.Does the food reflect Don Ho at all in terms of what heliked to eat?
Maielua: The food is what we like to categorize asHawaii Regional Cuisine. Hawaii Regional Cuisine has a
lot of ethnic influences, found in theLobster Fried Rice and in many of ourentree dishes.
Being that Don was in the entertain-ment business, our dishes are donewith a lot of flair as well. We have a lotof signature items that are prepareduniquely, like the surfboard pizza,which comes out on a wooden surf-board. There’s a lot of play on thenames with a lot of the items.
DO: Chef Robert, where do you findyour culinary inspiration?
Denis: Definitely in the local quality offood that we have on the island — thefresh fish and vegetables, for example.We use about 90 percent local ingredientssuch as ahi, mahi mahi, opah, onaga andon special occasions, opakapaka.
DO: Sounds delicious! What are some ofthe most-requested items on your menu?
Denis: The Herb Crusted Chicken and Risotto ($16)is one of the items. Also, the Fried Calamari ($12.50)on the pupu menu is another, as well as our SurfboardPizzas.
DO: Will Don Ho’s Island Grill be offering any spe-cials for Valentine’s Day?
Maielua: Yes, the Valentine’s special that we have isa prix fixe, four-course menu for $30 per person. Forstarters, guests have a choice of soup (Seafood
Bisque) or salad (Warm Spinach Salad with a baconbalsamic reduction); then you have your appetizer,which is a choice of the Seafood Duet or ChickenSpinach Won Ton; an entree of the Pan-Seared FreshCatch, such as the Pan Seared Mahi Mahi topped withcrab, tomato and basil butter, or Lovers of the Landand Sea; and finally, a signature dessert of SinfulStrawberry Cheesecake Bombe.
DO: Ownership of Don Ho’s Island Grill changedhands last September, and now Phillip Johnson runsthe show. As a result, what changes, if any, should din-
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D
cover storyers expect in the nearfuture?
Maielua: We’re in theprocess of revamping themenu, featuring items thatwe can prepare using anincrease of fresh and localingredients.
We want to put the focusback on the food and givepeople quality versus quan-tity — really focusing on thefreshness of the islands andfeaturing our islands thebest as possible — andthat’s from the kitchen tothe bar.
DO: Happy Hour is a bighit at Don Ho’s, where a vastselection of drinks and cock-tails is offered. Talk aboutthis as well as the pupuitems available to patrons.
Maielua: Happy Hour isoffered seven days a weekfrom 3 to 7 p.m., and we fea-ture extensive discountedpupu items and local draftbeers on special, standardcocktails and, most recently, we have a special-fla-vored vodka from Island 808 Vodka. Again, we try tohold true to the island theme.
As for pupu items, the Teriyaki Beef Skewers ($12)are quite a hit, along with the Lettuce Wraps ($8.25)and more. Our skewers are made with grilled beef ten-derloin glazed with our house teriyaki sauce.
DO: Of course, Don Ho is known for the classic song,Tiny Bubbles. These days, you offer the Tiny BubblesChampagne Breakfast, right?
Maielua: Yes, this is a relatively new event that wehave here and it’s offered every Saturday from 10 a.m.to 2 p.m. with live entertainment. On the menu wehave your typical breakfast items diners can choosefrom. We also have unique items like the SmokedSalmon Florentine ($15), which features Norwegiansmoked salmon nestled on a bed of sauteed spinachand English muffin, topped with poached eggs and hol-landaise sauce; and Bananas Foster French Toast ($9),sweet bread dipped in egg batter, cooked to a goldenbrown and topped with a Bananas Foster sauce,accompanied with Portuguese sausage, to name a few.
The special is $5 per glass of champagne and weusually serve the standard mimosa with orange juice,Bellini with peach juice and our signature champagneis what we call “Tiny Bubbles” served with guavajuice, but you have your choice of pineapple juice,cranberry juice and raspberry liqueur. Another signa-ture item is what we call the Sunrise Cocktail.
DO: Obviously, Don Holeft quite a mark on howpeople view Hawaii and itsculture. How is his legacycarried on at Don Ho’sIsland Grill?
Maielua: We started athing called Legacy Nights,where we bring the focusback to the keiki. We go outto the elementary andintermediate schools andapproach their choralgroups or performing artsdepartment and offer avenue for them to perform.Here at Don Ho’s, it’s avenue for them to actuallyshowcase themselves, andthat’s one of the ways thatwe’re keeping Uncle Don’slegacy alive.
Uncle Don spent a lot ofhis time with Hawaii’s keikiand was also really into theHawaiian language. He waslike any other local boywith ties to the water, andhe came to the restaurantvery often before his pass-
ing — about two to three times a week, mainly forlunch.
DO: Speaking of entertainment, Don Ho’s showcasessome of Hawaii’s best talents. Tell our readers aboutsome of your acts.
Maielua: On Friday and Saturday nights, we featurelive musicians. Our regular entertainers are AlikaSouza and Mihana Souza, and other local entertainersperforming during the Happy Hour portion, Mondaythrough Wednesday. Then, on Thursday nights, wehave a spotlight event, where we feature up-and-com-ing and established artists, hosted by Nancy and AlWaterson. Of course, Al and Nancy hold their singingcompetition, “Al Waterson and You,” every Sunday.Different categories are showcased each week, fromkeiki and teens, to adults and seniors, and we’re enter-ing the 10th year of that competition. To enter, contactNancy at 947-5736.
There are also other things in the works that wewant to establish as far as entertainment goes.
DO: Wonderful! So customers can enjoy qualityentertainment in addition to quality dining, and theatmosphere is a plus for diners. There seems to be arelaxed vibe around here.
Maielua: Yes, you could definitely call it a “relaxed-casual” atmosphere, along the motif of the oldHawaiian Waikiki era. And you really can’t beat the
view, which overlooks the historic Honolulu Harbor.It’s really just a fun place to come and hang out.
DO: For those who have yet to experience Don Ho’sIsland Grill, why should they make it a point to checkit out?
Maielua: Because here you can get the feel of trueHawaii, per se. This is probably the closest you can getto the authentic Hawaiian feel.
We also offer a Sunday buffet from 10 a.m. to 2 p.m.,where we feature our prime rib and kalua pork andcabbage, a fish and chicken entree (which changesweekly), breakfast meats, kalua pork and cabbage,fried rice, eggs Benedict, a waffle station, omelet sta-tion and more. The buffet is priced at $19.95 for adults,$10.95 for children and $15.95 for seniors.
You can probably find everything you’ve ever want-ed here at Don Ho’s Island Grill.
Where: Aloha TowerMarketplace, 1 AlohaTower Drive
Call: 528.0807
Hours: Open from 11 a.m. to 9 p.m.Monday- Friday and from 10 a.m. to 9 p.m.Saturday-Sunday.
D I N I N G O U T | F E B R U A R Y 6 - 1 2 , 2 0 1 1 | 5
1 The Warm Spinach Salad and Pan-Seared Fresh Catchentree, with a Mai Tai and Lava Flow, are offered daily atDon Ho’s Island Grill.
2 Executive chef Robert Denis turns up the heat on one ofhis dishes.
3 The Pan-Seared Fresh Catch is part of the Valentine’smenu, offering customers an exquisite taste of fresh fishtopped with crab, tomato and basil butter, served withOkinawan mashed potato and vegetable spaghetti.
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ethnic faves
A Loco Moco with a twistT
ired of the same
loco moco that
everyone seems to
serve, Kapolanialaimaka
Kealoha, chef and owner
of 4Kings Kitchen on
South King Street, decid-
ed to add a new version
of the local favorite to his
menu.
The Not Your Normal
Loco ($11) is a combina-
tion of all things the
chef/owner claims he
enjoys about traditional
loco mocos — but with a
twist.
“I wanted to create a
healthier and unique ver-
sion of the loco moco
that locals as well as visi-
tors could enjoy,”
Kealoha says.
Here’s how the loco is
done at 4Kings: First, the
hamburger patty is
replaced with a fresh
ground mahimahi burger
that includes kim chee,
Portuguese sausage,
caramelized onions,
chives and oyster sauce;
and second, the gravy is
made with shiitake mush-
rooms, shallots, garlic
and white wine.
Of course, the meal
also comes with the tradi-
tional two eggs, choice of
white or brown rice, and
choice of housemade kim
chee or Ma‘o Farms’
sassy mix salad with
Hawaiian ogo vinaigrette.
“The dish is wonder-
ful,” Kealoha says.
And that makes the Not
Your Normal Loco a must-
try in the coming days for
Hawaii’s hungry.
4Kings KitchenWhere:2671 A S. King St.
Call:951.KING (5464)
Hours:Tuesday-Saturday, 10 a.m.-9 p.m
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Above: Chef-ownerKapolanialaimaka Kealoha of 4Kings Kitchen. Courtesy photo
Yukon “Truffle” Potato SoupCrispy Oysters, Truffle Puree, Micro Chervil————Confit Red and Yellow BeetsPickled Mustard Seeds, Shaved Maui Onion,Liquid Hamakua Goat Cheese————Choice of One EntréeVanilla Bean Butter Poached Kona LobsterCarrot Ginger Reduction, Braised Baby Fennel,Spring Peas, Roasted Sun Chokes
orGrilled Colorado Lamb RackYukon Puree, Tomato Mint Chutney, Sumac Vinaigretteor
Max’s of Manila, known for itsfamous fried chicken and Filipinodishes, serves a multitude of fla-
vors good enough to pair with any Filipinofiesta! With more than 120 branches in thePhilippines and other locations nation-wide, Max’s is satisfying the hungry stom-achs of many, including Honolulu resi-dents Jose and Lyn Morillo.
Dining Out recently caught up with thecouple during lunchtime to see what theyrecommended from the menu.
Jose Morillo: “It’s our first time tryingMax’s of Manila. We had the FriedChicken (half, $7.95/whole, $13.50),Pinakbet ($8.95), Pancit Bihon ($7.95)and the Garlic Rice (small, $2.95/large,$3.95).”
Lyn Morillo: “We love it here! Most ofall the food is very delicious and the waithelp is friendly.”
Max’s of ManilaWhere:801 Dillingham Blvd. (also located in Waipahu Shopping Plaza)
Call:951.6297
Lyn and Jose Morillo arefirst-time diners at Max’sof Manila and can’t wait to take a bite of therestaurant’s famousFilipino cuisine. Leah Friel photo
D I N I N G O U T | F E B R U A R Y 6 - 1 2 , 2 0 1 1 | 9
what we’re eating at...
Max’s of Manila
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
Reservations Recommended2440 Kuhio Ave.
922 5555www.hyshawaii.com
Receive acomplimentary
Hy’s Cheesecake & Keepsake Photo For Honoree
�
Celebrate Your BirthdayWith us and
Must present coupon.Expires 02/21/11.
Offer not valid in combinationwith other specials.Beverages excluded.
3 Co-owner Nao Iwata puts the finishingtouches — a drizzle of tobiko aioli — onthe Two Degree Ahi Roll.
Leah Friel photos
32
Lunch Daily 11-2pm • Dinner 5-9pm
Must present ad. Expires 2/28/11. Couponnot valid on Holidays or Valentine’s Day.
10%OFFLunch & Dinner
FebruarySpecial
All To-Go Orders
Thai Cuisine Pearl City
Catering & Party Rooms Available803 Kam Hwy • 455-5888
Now takingReservations for
VALENTINE’S DAY!Hurry, spaces
fill up fast!
Sam Sung Plaza • 655 Keeaumoku Street #108Open from 11 am to 4 am • 949-2890
FREE Seafood Pancake& Korean Miso Soup
with coupon and 2 Yakiniku Meat Orders. Expires 2/28/11.
BYOB
inside feature
Step inside Ho Ho ChineseCuisine on any given dayand you’re sure to find
dozens of diners happilyfeasting from plates over-flowing with freshly pre-
pared items from the all-you-can-eat buffet. You’ll also see
a steady line of people fil-ing in and out of theKapolei restaurant,beginning as early as 6in the morning, just topick up their dim sum
orders.What you won’t find at Ho Ho’s? An
unsatisfied customer.That’s because the owners of the 6-
year-old Chinese eatery have made ittheir No. 1 priority to continually dishout high-quality, tasty food whilekeeping prices low.
“Many people know we are the buf-fet restaurant,” says employeeCrystal Chan, “but right now we havemore people who know we also sell a
la carte, dim sum and party trays.”Like the daily buffet, the sit-down menu is a literal
smorgasbord of Ho Ho’s most-loved specialties: crispygau gee, Chinese chicken salad, pot stickers, abalonesoup, minute chicken, char siu and roasted pork,steamed basa fish fillet with green onion and soy sauce,sweet-and-sour shrimp, eggplant with garlic Szechwansauce, deep-fried tofu and more than 20 noodle and ricedishes, all less than $10.
In fact, the most expensive item on the menu is thePeking duck, which is still a steal at $14.95 for half and$28 for the whole bird.
“And we also make three types of pie,” adds Chanwhen asked about desserts, which sell for $9.95 each onthe dim sum menu. “It’s all homemade and sometimeswe serve in the buffet line on the weekends. A coupledays ago a lady came in, and when she tried it she toldme that’s the best pie she’s ever tried, that it’s so soft,like ice cream.”
That statement is a true compliment to Ho Ho’s chefs,who are up before the sun rises preparing pork hash, gindui, pepiao and a dozen different manapua for the dimsum crowd.
And it seems they’ll be getting even busier in the com-ing months, because Chan says they have started receiv-ing reservations for graduation parties in May, June andJuly.
“I think people are planning for graduation already,”Chan states. “We already have some graduation party(reservations) coming in, but we’d like to get more.”
Private party reservations must include between 200
1 2
1: A few tasty offerings at Ho HoChinese Cuisine’s buffet line.
2: Salt and Pepper Garlic CrabLegs
3: Employees Crystal and SueChan
4: Manapua plate and dim sum
5: Custard Pie ($9.95)
6: The Salt and Pepper Garlic Shrimp plate is part of the evening buffet.
31 2 | D I N I N G O U T | F E B R U A R Y 6 - 1 2 , 2 0 1 1
and 300 guests and start at $10.95 per per-son for lunch (10:30 a.m.-2:30 p.m.)Saturday and Sunday, and $17.95 per per-son for dinner (5:30 p.m. to closing)Friday, Saturday and Sunday. It is highlyrecommended to call in advance to beatthe last-minute rush.
Party-goers can load their plates withbeef broccoli, orange chicken, kao yuk,sweet-and-sour spareribs, salt-and-pep-per shrimp, choice of steamed fish andfried chicken wings from the buffetspread.
“We also have the two kinds of crab atdinner time: Steamed slow crab with but-ter on the side, and fried Dungeness crabwith salt-and-pepper garlic,” Chan adds.“Since we started offering the salt-and-pepper garlic crab, we’ve gotten verybusy.”
Parties of 200 or more people willreceive a free 40-pound roast pig, whichChan says will be left intact on the buffetline until it’s time to eat.
“We will leave it for the host or theguests to take a picture, and then afterthat we will slice and chop for the cus-tomer,” she says, adding that the free pigis only available at dinner.
But if something on the menu does notsuit your specific taste, Ho Ho’s staff willhelp lay out a party menu to satisfy eventhe pickiest eater.
“For private parties we let the cus-tomer make their menu,” Chan explains.“We keep the seafood the same, but, forexample, right now we have the beef
broccoli, but if you don’t like the beefbroccoli, change to Mongolian beef isOK.”
Certain restrictions do apply. Forexample, Chan says they cannot offer all-you-can-eat portions of Peking duck, butwill work with customers to arrive at thebest compromise possible.
“And because right now the economy,you know, some people right now cannotafford the private party, instead they cando take-out for the party tray or the Mealfor 10 menu,” Chan adds.
There are four different Menu for 10options ranging from $118 to $228 in priceand offering items such as egg blossomsoup, char siu egg fu yung, sweet-and-sour fish fillet, shrimp canton, roast duck,kau yuk, salt-and-pepper crab legs andgon lo mein, depending of menu choice.
Party trays come in small (which canfeed eight to 10 people) to jumbo (50-75)sizes and must bes ordered two days inadvance.
Cost depends on size and number oforders, but folks in the Kapolei area willreceive free delivery service on orders ofat least $100. For orders of $400 or more,Ho Ho’s will deliver to Ewa Beach, Kunia,Waipahu, Mililani, Wahiawa, Pearl Cityand Aiea free of charge as well.
“In Honolulu side, probably need morethan $400. Go too far,” Chan says with alaugh.
But making the trip to Oahu’s “SecondCity” for Ho Ho’s Chinese cuisine is wellworth it.
inside feature
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order of the day
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AnytimeCafé
Where:
2919 Kapiolani Blvd., Market City Shopping Center
Call:
735.3888
1
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few years ago, CindyWong took her young
son to visit family inHong Kong.
The boy slept for theentire duration of the flight,and when the plane landedat about 11 p.m., he woke uphungry.
“By the time we got our luggageand checked into the hotel, it wasalmost 2 in the morning,” Wongremembers. “We went downstairsand looked around, and they hadcafé-style restaurants, open 24hours! There are many 24-hourcafés in Hong Kong; you can comein at any time.”
And that’s how Wong and herhusband, Ken, were inspired toopen the Anytime Café. Tuckedinto a corner of Market CityShopping Center, this bright,friendly little restaurant offers adiverse menu of Asian, Italianand local favorites designedto please anyone, anytime.
Open Monday throughFriday from 10 a.m. till mid-night, Saturdays from 8 a.m.till midnight and Sundaysfrom 8 a.m. till 10 p.m.,Anytime Cafe is becomingincreasingly popular withHonolulu’s late-night diners,who come for the food, thefriendliness and the easy late-night parking. The ownershope this trend will continue.
“We’ve only been open a year,but we plan to be open till 2 a.m. orlater on weekends,” Wong says.
The little eatery’s menu is eclec-tic and intriguing. Entrées are gen-tly priced; none costs more than$11.95. And each item on the menuis available — you guessed it — atany time. Risotto for breakfast,lunch or dinner? Why not? Thereare six different kinds here, includ-ing Vegetable ($9.50), Pork Chop($11.95) and Shrimp ($11.95).Pasta dishes include Chicken &Mushrooms Alfredo ($8.95),Shrimp Scampi Spaghetti ($9.95),Chicken Parmesan ($9.50) andBaked Vegetable Cannelloni($9.50). Or you can build your ownpizza ($10.95), with your choice of10 different toppings.
From the other side of the globe,Hainan Chicken ($11.95), oftenassociated with Singaporean cui-sine, consists of a quarter chickencooked in sauce, served at room
temperature with herbed rice. “Asians love this dish very
much!” says Wong. Offerings fromthe café’s Noodle Bar includeShrimp Wonton, Beef Brisket andTendon Noodles, and Pig Feet, allwith broth. Thin or wide noodlesare $7.50; add 40 cents for shrimpnoodles or $1.50 for lo mein. TheBaked Pork Chop with Fried Rice($11.95), a dish from Hong Kong, ismade with rice, chops, tomatosauce and cheese, all baked togeth-er.
If you prefer a slightly more tra-ditional morning meal, you couldorder from Anytime’s diversebreakfast menu. Depending onyour tradition, you might considerthe French Toast with PeanutFilling, Hong Kong Style ($6.25); theSalmon Set, Japanese Style ($8.95);or even the Rice Soup & Dim Sum,Chinese Style ($7.95), which comeswith rice soup with black egg andpork. Local palates love the Loco
Moco Eggs Benedict ($9.50;made with Angus beef andHollandaise) and the Steakand Eggs ($8.95). Those whoorder traditional breakfastsmay choose from several dif-ferent sides (the sweet potatofries are spectacular).
Want soup? If you’re look-ing for traditional American-style potage, you can getCream of Corn or Minestrone($3.50 each), but if you’recraving congee, the restau-rant has that, too: a half-
A
Story by Caroline Wright • Photos by Lawrence Tabudlo
3
order of the day
dozen versions that include Pork withBlack Egg ($6.95), Meatball withShrimp Paste ($7.95) and BonelessChicken ($6.95).
Even the beverage menu is infusedwith fusion. Traditional coffees andteas are available, but the Wongs alsooffer Thai Iced Tea ($3.50), Hong KongStyle Milk Tea ($2.95-$3.50) and IcedVietnamese Coffee ($3.50), made withcondensed milk and chicory coffee inlittle cup-top filters.
Those who still have room fordessert after a meal here might betempted by Tiramisu or MangoPudding ($3.95 each), but many optfor the Anytime Café’s famed SnowIce (available with mango, green tea,
strawber-ry or
freshfruit,
$5.95). Unlike shave ice, which gets itsflavor from the syrups that are pouredover it, snow ice is actually flavoredbefore it’s frozen; the shaved ice istopped with fruit, jellies and juice-filled pearls.
The restaurant’s special Valentine’sDay menu, at $19.95 per person, willinclude Fried Dumpling Salad, ShrimpBisque Soup and a choice of OssoBuco or Seafood Pasta, with CrèmeBrulee for dessert.
Thanks to the diverse flavors on itsmenu, Anytime Café is a great placefor family dining and parties. Evenkids love it. Wong’s son, who recentlyturned 10, polled his friends to seewhere they wanted to celebrate hisbirthday.
“He came home from school,”reports Wong, “and said, ‘Mom, theyall want to go to Anytime Café.’”
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1 An assortment of edible delights awaitsdiners.
2 Loco Moco ($9.50)
3 Fresh Fruit Snow Ice ($5.95)
4 Pork Chop Risotto ($11.95)
5 Thai Style Pork Cheek ($6.95)
6 Shrimp Wonton Noodle in Broth($7.50)
7 The cover of a menu at AnytimeCafe
8 Oxtail Soup ($10.95)
Left Cindy Wong, owner
lite bites eat this
Why is it that eatinghealthy can seemlike such a chore
at times? Well, there’s noth-ing routine about the menuat The Fat Greek, located atthe corner of WaialaeAvenue and St. Louis Drivein Kaimuki, which hasmade healthy eating notonly simple, but enjoyable,too.
Francois Provenzaopened this 100-seat estab-lishment in 2007. Togetherwith business partner andadviser George Stephanos,Provenza has perfected theart of Mediterranean cui-sine and transformed TheFat Greek into a trusteddine-in and take-out busi-ness. Recently, the pairopened the doors to anoth-er restaurant in Waikiki andalready it has proven to bea favorite neighborhoodeatery. In addition,Provenza’s son, Darien,runs The Fat Greek kiosk atAla Moana Center FoodCourt.
Currently, the Waikikilocation is taking reserva-tions for Valentine’s Daydinner, and each lady whodines there will receive acomplimentary rose whilesupplies last.
“We really give diners a
taste of the MediterraneanSea,” Stephanos says.“Francois trained all thechefs here and we servehealthy food — fresh and fla-vored with Mediterraneanspices like cumin andcayenne pepper.”
A few specialty itemsthat have had patrons for-
going the grease and wel-coming the Greek includethe Falafel ’n Tuna Souvalki($10), the Fresh FishSpecial ($12.95) and theGiant Elephant Beans ($6),to name a few.
The Falafel ’n TunaSouvalki consists of a four-piece falafel topped with aspecial Mediterranean tunaand tahini sauce, served inpita bread and comple-
mented by fresh salad.Also on the menu is the
Fresh Fish Special, whichfeatures a tantalizing grilledsalmon topped withMediterranean salsa andserved with basmati riceand salad. And as for theGiant Elephant Beans, thisappetizer showcases fla-vorful fava beans garnishedwith cumin and onions andimmersed in the perfectamount of zesty tomatosauce.
“Much of our supportcomes from our loyal cus-tomers,” Stephanos explains.“The moussaka is a Fridayspecial and we usually sellout within two hours, andthe salmon is really popular.”
Provenza and Stephanossay they are already plan-ning to expand their busi-ness in the near future.Possible locations includeKailua and Kapolei, andperhaps the NeighborIslands as well.
Kai Market, located at the SheratonWaikiki Hotel, creates a diningexperience that encompasses
every aspect of the 50th State’s diversemelting pot.
Executive chef Darren Demaya and histeam prepare a variety of succulent cre-ations each night, all featuring a farm-to-table concept that highlights the freshestlocally grown products.
“Generally, we run about 14 hot itemsin our buffet and also offer eight differentsalads, soups and 12 to 14 differentdesserts,” Demaya says. “We’re a casualdining restaurant, but people might sayour food also falls under the category offine dining.
“We don’t call ourselves a buffet; wecall ourselves a dinner table — every-thing is made in small batches, so every-thing is nice and fresh, and isn’t sitting fora long time,” he adds. “It’s a good qualityof product that we serve.”
For instance, the Five-spiced HoisinBraised Boneless Beef Short Ribs and theGarlic and Gingered Black Manila Clams(offered Friday, Saturday and Mondaynights) are two menu items that could beconsidered the epitome of local cuisine.
“The braised shortribs are braised withsoy, ginger, green onion and garlic andthen glazed with Hoisin five-spice glaze,”Demaya explains.
“Surrounded by the spareribs are slices of a Szchuan-style eggplant. Basically, we’retaking two dishes and combin-ing it into one. The eggplant isseasoned with chili, garlic, soyand black pepper. The egg-plant and meat pair welltogether because the meatis sweet and the egg-plant is on thespicier side,”he says.
As for theGarlic andGingered BlackManila Clams, Demaya createsan appetizing dish with a localChinese flair.
“It’s prepared in your classicblack bean sauce with ginger, gar-lic and white onions. I then seasonit with oyster sauce and finish it offby garnishing it with green onions
and red and green bell peppers. It’s oneof our staple dishes.” green onions, and red
and green bell peppers. It’s one of our stapledishes.”
Kai Market offers its Seafood Nights menuFriday and Saturday, and its Paniolo
Nights menu Tuesday, Thursday andSunday. Adults pay $55, while keikibetween the ages of 6 and 12 pay
$24.50. On Monday andWednesday nights, checkout the regular menu at$51 per adult and $24.50for keiki (6-12). Also,ask about thekamaaina discountand the special pricefor kupuna.
Savoring the flavor foundat Kai’s ‘dinner table’
‘Fat’ keeps it healthy
Where:Sheraton WaikikiHotel, 2255Kalakaua Ave.
Call:931.4600
Kai Market
The Fat GreekWhere:3040 Waialae Ave. and1831 Ala Moana Blvd.,Suite 201
Call:734.0404 and 941.3444
Hours:Open daily from 11 a.m. to 10 p.m.
1 Kai Market’s Five-spiced Hoisin BraisedBoneless Beef ShortRibs2 Executive chefDarren Demaya pres-ents diners with hisfamous short ribs andManila clams.Leah Friel photos
1
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1 The Falafel ‘n Tuna Souvalki($10) is made with all freshingredients, prepared to orderevery day at The Fat Greek. 2 The Fresh Fish Special
($12.95) provides diners with a healthy meal. 3 The GiantElephant Beans ($6) is afavorite appetizer amongpatrons. Leah Friel photos
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tableside
@@tableside
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Right: Owner Kit Yiu beganoffering breakfast to customers
last December.Inset: Frittata ($9.95)
1 | Laurie Toma Libarios and hus-
band Niki Libarios 2 | Fresh-mixed
Fruit Crepe ($7.95) 3 | Rosalyn
Robison 4 | B.J. Feldman and
Millie Cole 5 | Huevos Rancheros
($9.50) 6 | Sam Fox and
Cari Arakaki
7 | Nolan Oshiro, Andreas Koga
and Corrie Ota
Kit n Kitchen
Waking up with Kit nKitchen is possiblethese days as the
eatery offers breakfast from 8 to11 a.m. every day of the week,except Tuesdays. Beyondbreakfast, the restaurant serveslunch from 11 a.m. to 2 p.m.,and dinner from 5 to 10 p.m.Call 942.7622.
7
Nathalie Walker photos
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ono, you know
and kupuna discounts as well.
Kai Market
Sheraton Waikiki Hotel
2255 Kalakaua Ave.
931.4600
The WillowsA peaceful dining experience awaits
guests here at The Willows, so it’s no
surprise why both tourists and locals
alike frequent the restaurant to sample
some of the finest in local cuisine, while
taking a break from their increasingly
hectic schedules.
The dinner buffet is offered daily for
$34.95 and the lunch buffet is open
Monday-Friday for $19.95. Executive
chef Jay Matsukawa prepares 40 to 50
items daily, including local favorites
such as kalua pig, poi, island curry and
more. Yet, whatever you do, don’t skip
the carving station, which features
Garlic & Hawaiian Salt-Crusted Prime
Rib offered for both lunch and dinner.
“It’s a garlic and rosemary-crusted
prime rib that we actually season
overnight, then we slow roast it for
about two-and-a-half hours,”
Matsukawa says. And, believe me, it’s
worth the wait, as every morsel of meat
is like pure gold! No joke!
Matsukawa also recommends pairing
the succulent prime rib with a blend of
au jus sauce and creamy horseradish to
boot.
“The au jus sauce helps to bring out
the taste and add moisture to the beef.
We also do a creamy horseradish,
which is a combination of sour cream
and horseradish,” he says. “I like the
horseradish because I like the bite it
has to it.”
I couldn’t agree more, the horserad-
ish definitely brings a kick to this
incredible dish.
The Willows
901 Hausten St.
952.9200
Ocean HouseFine dining served with casual ele-
gance can be found just steps away from
the water at the beautiful Ocean House,
beachfront at Outrigger Reef Hotel.
Locals and tourists alike are welcome
to enjoy the fabulous flavors of top-
notch island cuisine especially prepared
by executive chef Craig Yasaka.
According to operations manager
David Nagaishi, Ocean House special-
izes in cuisine straight from the sea, as
the seafood and fish are superb.
However, I can’t go without saying that
Ocean House specialty Slow-Roasted
Prime Rib Au Jus is just as divine in its
own right.
Choose from three cuts of this tender
meat, including the Ocean House Cut
($28.50), Lite Cut ($24.50) and the Alii
Cut ($34.50). The Ocean House Cut is a
hearty portion of juicy, tender beef and
is suitable for the average diner, and the
Lite Cut offers a smaller cut for a lighter
appetite. However, if you’re crazy about
prime rib like me, you’ll cave in and opt
for the Alii Cut, a generous portion for a
king- (or in my case, queen-) size
appetite!
“We actually cook the prime rib for
about 12 hours and season it with
Hawaiian salt, a dash of pepper and a
few extra seasonings — It’s very sim-
ple,” Yasaka says. “It’s one of our more
popular items.”
Chef Craig’s Pulehu Prime Rib ($29.50)
and Blackened Prime Rib ($29.50) are
for those diners who wish to stray away
from the original prime rib for a bit and
give their taste buds a little something
extra. The Pulehu Prime Rib is grilled
with garlic and fresh herbs, and the
thought of the Blackened Prime Rib
already has my mouth watering. Imagine
the ultimate slice of prime rib pan-
seared in an iron skillet with Cajun
spices and served with a sweet creole
sauce. For you carnivores, yes, this is
proof that such a thing does exist —
well, that is, before it hits your belly,
then you’re left to savor the memories.
All prime rib entrees are served with
traditional English peas, creamy horse-
radish and exquisite Maui onion mashed
potatoes. Life really can’t get any better
than this!
Ocean House
Outrigger Reef Hotel
2169 Kalia Road
923.2277
1 The Willows servesup Garlic & HawaiianSalt Crusted PrimeRib daily at its famouscarving station.
2 Slow RoastedPrime Rib is preparedin a variety of ways atthe Ocean House,located inside theOutrigger Reef Hotel.
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– From page 2
1 2
Ala Moana Center • Mall Level (Mountain side, next to Shirokiya)
www.lapalmedor-usa.com 941-6161
Make Someone’s Day SpecialBirthdays, Anniversaries, Weddings...from elegant
exquisite cakes to cute Hello Kitty Characters for your daughter’s 1st Birthday!
Everything is made from scratch daily using the best quality ingredients available.
Please order one to two weeks in advance. Delivery & custom orders are available.
Dinner Daily from 5pm949 Kapahulu Avenue
(corner of Kapahulu and Kaimuki Ave.)
732-7666F R E S H � S I M P L E � A F F O R D A B L E � B Y O B
Barbecue-grilled tuna, couscous salad, nori aioliServes Four | From Chef Chai Chaowaseree (courtesy of Chef Fabrice of Four Seasons Resort Lanai)
Barbecue shrimp Lilikoi orange dipping sauceServes Four | From Chef Chai Chaowaseree (courtesy of Chef Fabrice of Four Seasons Resort Lanai)
recipe
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Ingredients for the Barbecue:• 12 large shrimp, shelled or deveined
• 1 tablespoon kosher salt
• 1 tablespoon brown sugar
• 1 tablespoon cocoa butter
• 1 tablespoon coriander
• 1 tablespoon paprika
• 1 tablespoon white pepper
Preparation:Toast the spices over medium-high heat
in a pan to bring out the flavor. Place in a
spice grinder and pulse to obtain a
coarse powder. Then, mix all the spices
together. For the shrimp, place 2 table-
spoons of the spices (except the cocoa
butter) in a Ziploc bag with the shrimp.
Mix well and keep refrigerated for 1 hour.
Remove from the fridge and leave at
room temperature for 10 minutes. Grill
each side over barbecue for about 2 min-
utes. Remove from grill, allow to cool for
a minute or until you can hold and
remove the shell. Serve with the orange
lilikoi dipping sauce.
Ingredients for the Lilikoi orange dipping sauce:• 2 cups orange juice
• 2 cups lilikoi juice
• 1/2 cup shallots, chopped fine
• 1 lemon grass stem, smashed
• 1 teaspoon chili flakes
• 1/2 cup light salt shoyu
• 1/2 cup mirin
• 1 small bunch Thai basil
• 1 small bunch mint
Preparation for the Lilikoi orange dipping sauce:In a stainless steel pot, add the orange
and lilikoi juice, shallots, lemon grass,
chili flakes, shoyu and mirin.
Cook over medium heat to simmer. Do
not let sauce boil hard.
Cook for about 10 minutes or until sauce
has been reduced to 1/3 of the pot.
Bruise the mint and basil in the palm of
your hand and add to the sauce.
Allow to cool at room temperature. Strain
and reserve for shrimp.
Ingredients for the tuna:• 24 ounces ahi tuna loin • salt • white pepper • olive oil
Preparation:Prepare grill with kiawe wood. Once thecoals are red, place the tuna and grill onall sides for 30 seconds. Remove from grill and allow to rest for 1minute prior to cutting medallions.
Ingredients for the couscous salad:• 2 cups couscous• 2 cups boiling water• 1 tablespoon salt• 1 cup mixed dry fruit, fine diced• 1/2 cup toasted, chopped macadamias• Juice from 1 lemon• 4 tablespoons macadamia nut oil• 1/2 cup chopped chives
Preparation:For the salad, place the couscous grain inshallow pan; add salt to the boiling waterand pour over the couscous. Do not mix.Cover with plastic film and let stand atroom temperature for 5 minutes.
With a fork, fluff up couscous to allow allgrains to loosen up. Add mac nuts, dryfruits, lemon juice, chopped chives andmac nut oil, and season with salt andwhite pepper. Reserve in the fridge untilserving.
Ingredients for the nori aioli:• 1 cup mayonnaise
• 1 tablespoon ground furikake
• 1 lime juice
• 1 garlic clove, chopped
• 2 white anchovy filets, very finely
chopped
• salt, white pepper
Preparation:In a small bowl, mix the mayonnaise with
all the ingredients thoroughly. Season
properly; reserve for the tuna.
Plating:On a platter, display the couscous salad,
slice the tuna into medallions, spoon
some aioli on top of the tuna and serve.
NOW TAKING ADVANCE ORDERS
ALA MOANA CENTER • MALL LEVEL, MAUKANEXT TO VICTORIA’S SECRET 946-6388
We are offering chocolatedipped strawberries,strawberries tuxedo,
Valid Feb. 4-6,2011. Must present coupon at time of purchase. Limit 3 pizzas per customer, per coupon. Offer cannot be combined
with other offers or discounts.
Available at the fast food counter during breakfast hours only
Restaurant prices: Hamburger Steak Plate $6.99*, Zip Pac $8.25*. Offer valid from 2/7/2011 - 3/6/2011. Must be a Hawaii resident 18 years of age to enter. No purchase necessary, other restrictions may apply. Cannot be combined with any other promotional offers, coupons or discount cards. For complete rules and information see stores or visit www.zippys.com *Prices are slightly higher at Zippy’s Kahului.
taurant prices: Hambub rger Sr Steateak Pk Platlate $$e $6 96.9 *9*9 , Zi Zip Pp Pac $8.25*. Res Offerply. Cannot be combined with any other promotional offers, coupons oapp
including theseFavorites!Localreceive an entry form
with any purchase
including theseFavorites!LocalReceive an entry form
with any purchase
including these
Restaurant prices: Hamburger Steak Plate $6.99*, Zip Pac $8.25*. Offer valid from 2/7/2011 - 3/6/2011. Must be a Hawaii resident 18 years of age to enter. No purchase necessary, other restrictions mayapply. Cannot be combined with any other promotional offers, coupons or discount cards. For complete rules and information see stores or visit www.zippys.com *Prices are slightly higher at Zippy’s Kahului.
WHERE TO DINE
CATERERS
Kahai Street Kitchen237 Kalihi Street,
845-0320
A Catered Experience94-1068 Ka Uka Blvd.
677-7744
Koko CafeHale Koa Hotel,
2055 Kalia Road
955-0555
Call for eligibility details.
949-4321
Anytime CafeMarket City Shopping Center
2919 Kapiolani Blvd
735-3888
CAFE
Yakiniku Camellia Buffet2494 S. Beretania St.
944-0449
Makino ChayaAloha Tower Mkt place 585-6360
Westridge Mall 486-5100
Makitti2380 Kuhio Ave.
923-2260
Ho Ho Chinese Cuisine590 Farrington Hwy
692-9880
Golden Palace SeafoodRestaurant111 N. King St.521-8268CHINESE
1 Coupon per group. Must have valid ID.Not Combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons. Expires 2/13/11.
LUNCH 10% OFFDINNER 20% OFF
KAMA‘AINA SPECIAL!
With Family and Group LUNCH & DINNER
BIRTHDAY SPECIAL
Must have minimum party of 4.One Birthday coupon per party of 4.Coupon valid on actual birthday, ID required. Not combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons.Expires 2/28/11
FREE BIRTHDAY MEALFOR ANY AGE
20% OFF
D I N I N G O U T | F E B R U A R Y 6 - 1 2 , 2 0 1 1 | 2 3
All You Can Eat Seafood Buffet
ALA CARTE MENUStarts at $5.95
Beef & Broccoli$7.50
KUNG HEE FAT CHOY!
HO HO Chinese Cuisine590 Farrington HwyKapolei Marketplace
692-9880
Book Your Private Party
NOW!Prices starting @
$10.95per person
200-300 Capacity
Chicken Breast Mul-Naeng-Myun
596-0799Since 1989
626 SHERIDAN ST. (backside of Walmart)NEW HOURS: MON-SUN 11AM-12 MIDNIGHT
YAKINIKUMILLION
11AM-3PM | $8.50Featured Items Available Only At Million
Chicken Breast Bi Bim Naeng-Myun�
�
955-1764 • OPEN 24 HOURS1860 Ala Moana Blvd.
Validated Parking
DINNERS INCLUDE Salad Bar,
Corn on the Cob, Strawberry
Short Cake, & much more!
Breakfast served 24 Hrs.
Roasted Rib Roast$16.95
Seafood Continental $13.50
Roasted Chicken$12.50
Monday • February 14, 201111A.M. till Midnight
Cupid’s Breakfast$9.25
Portuguese Sweet Bread with
Eggs, Bacon, & Coffee or Tea.
WHERE TO DINE
GREEK
The Fat Greek3040 Waialae Ave.
734-0404
Greek MarinaKoko Marina Shopping Center
7192 Kalanianaole Hwy.
396-8441
INDIAN
Monsoon IndiaDiscovery Bay (across Ilikai)
1778 Ala Moana Blvd., Ste 213
941-5112
ITALIAN
Top of WaikikiWaikiki Business Plaza
2270 Kalakaua Ave.
923-3877
Stage Restaurant1250 Kapiolani Blvd.
237-5429
Chai’s Island BistroAloha Tower Market Pl.
585-0011
Hy’s Steak House2440 Kuhio Ave.
922-5555
Ruth’s Chris Steak HouseRestaurant Row • 599-3860
Waikiki Beach Walk
440-7910
Sam Choy’s BLC580 N. Nimitz Hwy.
545-7979
Romanos Macaroni GrillAla Moana Center
Hookipa Terrace
356-8300
Bali Steak and SeafoodHilton Hawaiian Village (Rainbow Tower)
2005 Kalia Road
949-4321
FINE DINING
Open 7 days a week Lunch
12:00am-2:00pm
Dinner5pm-10pm
Sunday BrunchBuffet
11:30am-2:30pm
CALL FOR DETAILSBYOB
Discovery Bay (across Ilikai) 1778 Ala Moana Blvd., Ste 213www.MonsoonIndiaOahu.com
941-5111
Celebrate your
at Monsoon India!CALL FOR RESERVATIONS!
Valentine’s Day Dinner BuffetMonday, February 14, 2011
Kalua Pig & Rock Shrimp Spring RollsRoasted Garlic & Herb Crusted Prime Rib
Alaska Snow Crab Legs • Sushi Hand Roll StationFull Salad Bar • Lots of Scrumptious Desserts
and Much More!!!LIVE ENTERTAINMENT by KAPENA DELIMA
Wine & Champagne SpecialsAdults: $36.95 / Children (5-8) $17.95
New Hours of Operation: Back by Popular Demand: Breakfast Open Daily/Daily Lunch (opening soon)Dinner:Wed–Sunday
� �
152 S. Rycroft Street(808) 948-8356www.pagodahotel.com
Restaurant Row • 500 Ala Moana Blvd. • 808.533.4476Visit our website at www.dkrestaurants.com
for details on all of our upcoming events.
DON’T MISS THIS ONE!It Only Happens Four Times A Year!
Chef Hiroshi Fukui(James Beard Award Nominee)
has created
NINE ALL NEW DISHESfor his
CONTEMPORARY KAISEKI DINNERTUESDAY, FEBRUARY 22
$75(plus tax & gratuity)
Call now for reservations.
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Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.at the old Waikiki III TheatresParking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.www.atlantisseafoodsteak.com 922-6868
Open 7 Days from 11am - 10pm
$29953-Course
Menu
Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.at the old Waikiki III TheatresParking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.www.atlantisseafoodsteak.com 922-6868
Prime Rib & Shrimp ScampiIncludes Soup or Salad & Ice Cream
Where do people go for finecuisine and a spectacularview of Honolulu? The an-
swer is the Top of Waikiki, locatedhigh above Kalakaua Avenue at theWaikiki Business Plaza. With sunsetentree specials, a full bar and 360-degree views of the Koolaus and oneof the world’s most famous beaches,ToW has it all. Call 923.3877.
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Lawrence Tabudlo photos
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