AUG.14-20,2011 The mecca for all seafood lovers continues to be Uncle’s Fish Market & Grill, where fresh-from-the-sea bounty is served daily. See page 4 | Leah Friel photo It’s all in the family at Duck Yun | 10 Hy’s presents an upscale dining experience | 15 ALSO: Panya’s Pesto Mushroom Burger is a hit | 7 Thanks, Uncle! Uncle’s Fish Market & Grill’s sushi chef Ernie Gray (front) and manager Sean Simpson with special sushi rolls Hamachi Jalapeno and Poke on the Pier, Shrimp and Chips, Uncle’s Signature Poke Tower and Seared Sashimi Grade Ahi Salad. Uncle’s Fish Market & Grill’s sushi chef Ernie Gray (front) and manager Sean Simpson with special sushi rolls Hamachi Jalapeno and Poke on the Pier, Shrimp and Chips, Uncle’s Signature Poke Tower and Seared Sashimi Grade Ahi Salad.
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The mecca for all seafood lovers continues to beUncle’s Fish Market & Grill, where fresh-from-the-seabounty is served daily. See page 4 | Leah Friel photo
It’s all in the family at Duck Yun | 10Hy’s presents an upscale dining experience | 15
ALSO:Panya’s Pesto
Mushroom Burgeris a hit | 7
Thanks,Uncle!
Uncle’s Fish Market & Grill’s sushi chef ErnieGray (front) and manager Sean Simpson with
special sushi rolls Hamachi Jalapeno and Pokeon the Pier, Shrimp and Chips, Uncle’s
Signature Poke Tower and Seared SashimiGrade Ahi Salad.
Uncle’s Fish Market & Grill’s sushi chef ErnieGray (front) and manager Sean Simpson with
special sushi rolls Hamachi Jalapeno and Pokeon the Pier, Shrimp and Chips, Uncle’s
Signature Poke Tower and Seared SashimiGrade Ahi Salad.
Partying it up withBirthdayCakes
Iknow a few people who anticipatetheir birthday with much anxiety andstress. I, however, look forward to cel-
ebrating my birthday every year and makea day (or sometimes week or month) outof it! I couldn't think of a better way tospend my special day than with my amaz-ing family and friends, who I love verymuch. Today, I’m officially a year older (26,to be exact), as my birthday was yester-day, and honestly I don’t feel any differentnow than I did at 25. On second thought, Ido feel a bit different — more stuffed — onbirthday cake, of course! Yum! It really is awonderful feeling!I adore birthday cakes, not just because
they’re associated with a special day, but
rather they taste sodarn good! Let’s see,vanilla, chocolate, redvelvet, cheesecake,ice cream cake,Chantilly, the list goeson — and they're allso onolicious! This week, I could-
n’t help but indulgein every cake that I
set my sights on, and I was happy to seethat the following “Ono, You Know” bak-eries and patisseries love birthday cakesjust as much as I do!So now that the candles have been
blown out, the wishes have been made andsome of the cake and ice cream have beendevoured, I’m excited for this new yearahead of me. But, before I get too far aheadof myself, anyone care to join me for evenmore cake? Grab a fork, there’s plenty ofbirthday goodness left to go around!
Larry's BakeryMy birthday jubilee started earlier this
week at Larry’s Bakery, where I was in for asurprise of a lifetime. Sure, it’s obvious thatthis Salt Lake bakery on Lawehana Street isknown for its renowned baked goods,including pastries, cookies and breads, butupon setting foot inside the shop, I was hitwith a birthday cake extravaganza!
Iris Yafuso and brother Lance Yafusooversee much of the operations when itcomes to this family-run business, and Irissays they works hard to cater your birth-day cake to your liking.“We offer all different flavors: butter-
cake, red velvet, chocolate, chocolatechiffon with white buttercream frosting,dobash and Chantilly cake,” Iris exclaims.“All of the cakes can be decorated as well,centered on a certain theme or with yourchild’s favorite toy,” she adds. “In additionto birthday cakes, Larry’s Bakery alsobakes up cakes for bridal showers, babyshowers, grad parties and more.“We always recommend the butter-
cream frosting because it’s white and, likea canvas, we can decorate it in many dif-ferent ways,” she explains.And just in time for my birthday, Iris
and her team surprised me with aprincess cake — I’ve always been a fan ofDisney princesses, especially princessJasmine, so it was a real treat! Now, let meexplain, this cake was nowhere near youraverage cake — not even close. This spec-tacular fairy tale cake consisted of threelayers that included an actual castle andtoy figurines of Belle, Aurora, Cinderella,Princess Jasmine, Ariel and Snow White!This is any girl's dream come true (yes,even one who just turned 26).Prices for Larry’s cakes range from $15
to $300 depending on the size, flavor anddesign of the cake.“We always work with the customers to
make their experience as simple and funas possible,” Iris says.So, wether you prefer Ni Hao Kai Lan,
Contemporary Asian American CuisineHonolulu Design Center • 2nd FloorLunch Mon-Fri 11:30a-1:30p • Dinner Mon-Sat 6-9pStageRestaurantHawai i . com Free covered parking
Reservations, highly recommended 808.237.5429
$26.Enjoy our Prix Fixe
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thru FridayCall for details
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Classic California Stage presents an exquisite 4 Course, Wine Tasting Performance featuring wines from from Grgich Hills Estate,Chateau Montelena & J Vineyards". Monday, 29 August, 2011
OAmuse Bouche
Act One
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Reservations are recommended Call 808.237.5429Convenient location with free covered parking.
Your choice of 2 Tasting Perforances:6pm “Wine Lover’s” group seating where wines are presentedin an exclusive, 15 seat only, fun social setting.
7pm “Wine Lover’s” couples seating where wines are presented at your table side.
Stage Wine Lover’s Dinner
A Sous Chef Tim Petersen presentation
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Here in the islands, weall have that specialuncle in our lives who
lives for the ocean. That oneuncle who would spend hourson the boat pursuing the per-fect ahi, aku and bottom fish.Today, Uncle’s Fish Market &Grill, located at theWaterfront at Pier 38, honorsthose uncles by offering upthe freshest of seafoods, sushiand more.
This award-winning establishmentopened in 2007, and manager SeanSimpson says customers can expectnothing but the highest quality prod-ucts. In fact, Uncle’s Fish Market &Grill’s fishing boat “Sea Spray” is actu-ally docked at Pier 38.
“Fishing is an important part ofHawaii's culture and we really wantedto highlight this in our restaurant,”Simpson says. “We really want to bring
Hawaii's fishing communitytogether and everyone wholoves seafood.”
Dining Out recently caughtup with Simpson over platesand plates of fresh fish, shrimp,sashimi and poke at the eatery,where he shared exactly whyUncle’s Fish Market & Grill isthe absolute mecca for allseafood fanatics.
DO: Uncle’s Fish Market &Grill is a favorite amongseafood lovers and everythingis served fresh, correct? Whatis the concept behind therestaurant?
Simpson: Uncle’s FishMarket & Grill was named as atribute to all of the uncles ineveryone’s lives who werealways there for us. We wantour customers to feel at homehere, and also bring back thefeel of old Hawaii. People reallyenjoy the freshness of the seafoodhere, and we get our fish from theHonolulu fish auction six days a week.Some of our fish is from the Big Islandas well, and even as far as Tahiti.
DO: Do you have a special uncle inyour life? Is it true that your uncle alsoowns the restaurant?
Simpson: Yes, my uncle, BruceJohnson, actually owns the restaurantand he has a great love for the ocean. Ifyou look on the walls, you’ll find actualphotos of him and friends of his whenhe was learning how to fish. Uncle’sFish Market & Grill also is a subsidiaryof Fresh Island Fish, which our familyowns. Fresh Island Fish brings in anaverage of 20,000 pounds of fish perday.
DO: The menu offers various selec-tions of fish and chips, fish tacos, fishsandwiches, salads, fresh fish entrees
and more. Can you elaborate on themany delicious creations prepared byexecutive chef Geoffrey Arakawa?
Simpson: Well, our Fresh Opakapaka($25.95) is a signature item featuringsautéed opakapaka with fresh mush-room butter sauce, topped with kingcrab meat. It’s also served with yourchoice of rice or french fries withtossed salad. Uncle’s Signature PokeTower ($15.95) is another favorite, witha tower of sashimi-grade poke layeredwith guacamole and ahi tartar, toppedwith tobiko on a bed of rice and nori,served with tortilla chips. Check outthe daily and weekly specials, too. Thedaily specials feature certain catchesthat we receive from the fish auction —we’ve been seeing a lot of opah recent-ly.
DO: Those who love the classics likefresh fish and chips with fries and coleslaw can get it all here, can’t they?
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The mecca for all seafood lovers continues to beUncle’s Fish Market & Grill, where fresh-from-the-seabounty is served daily. See page 4 | Leah Friel photo
It’s all in the family at Duck Yun | 10Hy’s presents an upscale dining experience | 15
ALSO:Panya’s Pesto
Mushroom Burgeris a hit | 7
Thanks,Uncle!
Uncle’s Fish Market & Grill’s sushi chef ErnieGray (front) and manager Sean Simpson with
special sushi rolls Hamachi Jalapeno and Pokeon the Pier, Shrimp and Chips, Uncle’s
Signature Poke Tower and Seared SashimiGrade Ahi Salad.
Uncle’s Fish Market & Grill’s sushi chef ErnieGray (front) and manager Sean Simpson with
special sushi rolls Hamachi Jalapeno and Pokeon the Pier, Shrimp and Chips, Uncle’s
Signature Poke Tower and Seared SashimiGrade Ahi Salad.
1 Seared Sashimi GradeAhi Salad with orientaldressing ($17.95)
2 Sashimi Trio Platter($19.95)
3 Shrimp and Chips($15.95)
4 Red Velvet, JapaneseCheesecake and ChocolateCream ($4.95 per slice)
5 Fresh Opakapaka($25.95)
6 Poke on the Pier($17.95)
7 Hamachi Jalapeno ($ 19.95)
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Simpson: Of course! Wehave fresh Mahi Mahi ($15.95)and Opakapaka ($17.95) bat-tered in Uncle’s special sea-sonings and deep-fried inzero-trans fat oil. For some-thing a bit different, we alsoserve Shrimp and Chips($15.95) accompanied withfrench fries and homemadecole slaw. We have a bar aswell, offering beer, wine andcocktails that go well withthese dishes.
DO: For those a bit morehealth conscious, what wouldyou recommend?
Simpson: Our SearedSashimi Grade Ahi Salad($17.95) is a top choice amongour customers, as it consistsof fresh slices of seared ahi ona bed of mixed greens withOriental dressing. The Crab-N-Avocado Salad ($15.95) isanother healthy option withnatural crab meat withromaine lettuce, fresh avoca-dos, cucumbers and toma-toes. We offer sushi Thursdaythrough Sunday nights, andall day on the weekends. Oursushi chef Ernie Gray createsspecial rolls, such as HamachiJalapeno ($19.95) and Poke onthe Pier ($17.95). HamachiJalapeno presents diners witha roll filled with snow crab,asparagus and yama gobotopped with fresh hamachi,diced jalapeno, yuzu and chilioil. Poke on the Pier is a signa-ture roll with snow crab, avo-cado and cucumber toppedwith sashimi grade maguro,fried ogo and kukui pokesauce.
DO: Is there anything on themenu for those non-seafoodeaters?
Simpson: Yes, we offer aU.S. Choice New York CutStriploin ($19.95), sizzlingwith grilled onions, and ournewest item, Uncle’s BackyardBBQ Chicken ($15.95): abroiled all-natural half-a-chick-en marinated with fresh gin-ger, garlic and hoisin sauce,and served with sugar snappeas.
DO: Who is your clientelehere?
Simpson: We have a nicecombination of both localsand tourists. For the past cou-ple of years it’s been mostlylocals, but now many touristsin Waikiki have heard about usand have come to dine here.But we do have a greatamount of loyal customers,who we are really grateful for.
DO: What is something spe-cial about the restaurant thatnot many people would beaware of?
Simpson: First off, all of ourfish is fresh and my uncle’scompany that owns therestaurant, Fresh Island Fish,is the largest seafood distribu-tor in the Islands. I think whatpeople might not be aware ofis that whenever you’re get-ting fresh fish at many of thehotels, grocery stores andrestaurants, a lot of times thefish has already come throughthis building.
DO: How would youdescribe the atmosphere ofthe restaurant?
Simpson: It’s definitelycasual dining, but because thequality of our fish is high, youcan come here and enjoy areally nice meal. We hope toopen more locations in thefuture.
“Fishing is an importantpart of our culture...“
- Sean Simpson
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on the menu
1 Fried Saimin ($8.25)2 Wun Tun Min (extra large $7.50)3 BBQ Stick ($1.90)
Comfort CravingsServing the best in comfort food, The Old
Saimin House has everything to satisfy everylocal craving.
�Wun Tun Min (small $5.75,large $6.25, extra large $7.50)Homemade wun tun (3 pieces, small; 5 pieces,large; 7 pieces, extra large) dumplings filled withpork and other secret ingredients, which Ikeimakes and wraps herself, served in a bowl ofsaimin. The dish is then garnished with greenonions and char siu.
�Fried Saimin ($8.25)A tasty favorite of fried saimin with savorypieces of char siu, kamaboko, cabbage andSpam, perfectly flavored with shoyu and otherseasonings. No MSG.
�BBQ Stick ($1.90)Four tender pieces of teriyaki beef cooked on aJapanese charcoal hibachi grill is a favoriteamong customers and a must-have with a pipinghot bowl of saimin.
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Slurping up oodles of tasty noodlesBy Alana Folen
The Old Samin House, where saiminand other local favorites rule themenu, is a nostalgic landmark for
many locals who can’t resist the charmand tasty grinds offered here.Tomizo and Mitsue Ikei, whose parents
emigrated from Okinawa, opened thedoors to The Saimin House in 1962 onNorth King Street. Today, fourth genera-tion family members operate this family-run business, and although the name haschanged to The Old Saimin House, themenu remains the same.“We specialize in old-fashioned saimin,”
says manager Lois Ikei. “We follow thesame tradition of the local, old-fashionedsaimin, which a lot of people are familiarwith — it’s not ramen — but just the curly
noodles with a bit of texture.“Our menu is very simple, we try to
promote simple, comfort food, and we’veadded additional selections to the menuas well,” she explains. “The Old SaiminHouse is a family-friendly restaurant —everyone loves saimin!”In addition to the original saimin, din-
ers can enjoy Wun Tun Min, Wun Tun,Udon, Wun Tun Udon, BBQ Sticks, FriedSaimin, Fried Udon, Fried Soba, Musubiand more.“Our customers say our wun tun is
very exceptional, and we have a lot ofloyal customers who frequent the restau-rant,” Ikei says. “They (patrons) comeback time and time again for our friednoodles and, of course, our saimin.“Our saimin broth is homemade and
our noodles are brought in from EagleNoodle Factory.”
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Getting down to the meat of thematter, you’ve got to admitthat burgers are synonymous
with the U.S. both here and abroad —whether we like it or not. Most of usgrew up eating the great Americanburger, but if you’ve never eaten meator have recently made the decision toeliminate it from your diet, then burg-ers just aren’t on the menu for you.Sure, there’s the ubiquitous “veggieburger,” but seldom do they meetexpectations: Oftentimes they’reeither too dry or rather mushy inside,or simply lacking in flavor.
Well, read on, veggie lovers, andsavor the ’shrooms.
Panya Bistro in Ala Moana Centeroffers a handful of burger options onits menu, but one that stands out fornon-meat-eaters is the PestoMushroom Burger ($10.95) —grilled portabello mushrooms,mozzarella cheese, lettuce andgarlic pesto sauce on a sesameseed bun (made fresh daily atPanya Bakery, of course),
served with a generous pile of crispfrench fries.
The portabellos rise to the occa-sion so deliciously that even die-hardcarnivores would be satisfied (well,many of them). The fresh basil tasteof the garlic-laced pesto comple-ments the earthy flavor of the large,meaty mushrooms, while the creamymozzarella holds the whole thingtogether. (Don’t forget to ask ques-tions. Panya will hold the cheese ifyou're not into dairy, for instance).
Do vegetarians love burgers andfries? If they’re dining at Panya Bistro,you can bet your portabello they do.
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hinese food isthe ultimate cui-sine aroundwhich to gather.Its traditional
family style portionsallow and encourageeach member at the tableto pick a favorite andshare it with their fellowdiners, making for theultimate mixed plate.
At Ho Ho Chinese Cuisine inKapolei, authentic Chinese foodis merged with local-style prepa-ration, and customers can choosefrom numerous selections servedup on the all-you-can-eat buffet,or order specific favorites a lacarte. The eatery, which gets itsname from the Cantonese phrasefor “very good,” or “nice,” is wellknown for its salt and peppershrimp and crab legs. Accordingto owner Crystal Chan, the recipe con-sists of a signature blend of spices andseasonings that are infused with the suc-culent seafood as it is deep fried to crispyperfection.
“It’s been the most popular since weopened in 2004,” says Chan of the salt--and-pepper style that also incorporatesgarlic and other flavorful accents sur-rounding the deep-fried delicacies.“The customers like it very much, theydon’t want us to change!”
The shrimp and crab headline HoHo’s dinner buffet, which gets underway nightly at 5 p.m. The spread fea-tures a wide range of selections includ-ing the extremely popular FriedChicken Wings, Walnut Shrimp and
Steamed Sea Bass with Ginger Onionand Soy Sauce, and is priced at an eco-nomical $15.95 Monday throughThursday nights, and $17.95 Fridaythrough Sunday evenings. Additionally,selected items are available on Ho Ho’slunch buffet that is served from 10 a.m.to 2:30 p.m. daily, and is light on thewallet at just $9.50 Monday throughFriday, and $10.95 on weekends.
“The price is a very good deal,” saysChan, who notes that the recent eco-nomic downturn has been hard on thelocal community. Despite the increasesin food cost because of a host ofuncontrollable factors, Ho Ho’s priceshave remained constant, and Chan’sloyal customers keep coming back for
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MOSTORY BY KYLE GALDEIRA
PHOTOS BY LAWRENCE TABUDLO
Local favoritesabound at
Ho Ho
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1 Waiter Steven Lin with Salt & Pepper Shrimp and Salt & Pepper Crab.2 (Clockwise, from left) Assorted Dim Sum: Pork Hash, Steamed Manapua, Baked
Manapua, Half Moon, and Shrimp Dumpling.3 Steamed Sea Bass/Ginger & Green Onions
4 Ho Ho Chinese Cuisine offers a peaceful atmosphere for diners.5 Salt & Pepper Shrimp6 Salt & Pepper Crab
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more. “We combine local touches with tradition-al Hong Kong-style cooking to keep a uniquetouch on our recipes.”
Ho Ho’s also offers a full a la carte menu, withfavorites from the buffet as well as a host of otherdishes including everything from Roasted Duck($9.95 half, $19.95 whole) to an assortment ofnoodle plates such as the Mixed Seafood ChowMin with Vegetables ($8.95) and Oyster SauceChicken Chow Mein ($7.50). Chan encourages
customers to call ahead for large party reserva-tions as special group discounts are available forthe buffet and individual dishes. Ho Ho’s buffetmakes it easy for groups, as the food stays hotand fresh as diners arrive in waves — the perfectsolution for that favorite cousin who operates onHawaiian Time.
The buffet also is discounted accordingly forchildren based on their height, and childrenyounger than 3 years old eat for free.
And, for those looking for a quick bite in themorning, Ho Ho’s opens at 6 a.m. Monday throughSaturday, and 8 a.m. Sundays, and offers anassortment of freshly-made Manapua. The eateryserves up both Baked ($1.35) and Steamed($1.25) Manapua, and also offers local favoritesincluding shrimp dumplings, pork hash and halfmoons. Call 692-9880 to order custom manapuapackages, or to inquire about reservations forupcoming special events.
Where: 590 Farrington Hwy., Kapolei
Call: 692.9880
Hours: Lunch buffet available from 10a.m. to 2:30 p.m. daily, withdinner from 5 p.m. to 9 p.m.;
and 10 p.m. Friday andSaturday. Manapua served
Monday through Saturday start-ing at 6 a.m., and 8 a.m. onSundays at the front counter.
Ho Ho Chinese Cuisine
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order of the day
or restaurant manager JuliaWong, Duck Yun ChineseRestaurant, located in AinaHaina Shopping Center, is more
than just a clean, welcoming, Chineseeatery. Instead, it signifies decades ofhard work and family ties.
“This restaurant first opened around 27years ago,” Wong says. “It’s family owned, fam-ily management, all in the family.”
Wong, who has been the restaurant manager
since February, emphasizes the family ambi-ence that has been prevalent at Duck Yunsince its early years.
“(Our mission is) to provide good familyfood at affordable prices,” she shares. “(Wehave) a family atmosphere and you get a goodamount of food for the price. We’ve had thesame traditions for the past 27 years. Our cus-tomers are mostly people in the Aina Hainaarea — we have clientele that brought their lit-tle kids here, and now they’ve (the kids)grown, so they have their own families now.We see generation after generation.”
With more than 185 items on its menu, DuckYun offers a plethora of dine-in or take-outoptions for their customers. The restaurant’ssignature dish is Minute Chicken Cake Noodle($9.75), which is often requested by cus-tomers. Other popular dishes include OrangeChicken ($9.75), Pepper Salt (Deep Fried)Chicken Wings ($9.95 for eight wings), HoneyWalnut Shrimp ($13.25), Chinese ChickenSalad ($9.95) and Steamed Sea Bass with
Above: Duck Yun Sous chef Ji Hua Chen, manager Julia Wong,assistant manager Santino Wong and head chef Wai Kwok Chong.
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story by Kelli Shiroma � photos by Lawrence Tabudlo
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98-1277 Kaahumanu St.(across from Safeway)
www.paesanohawai i .com
MANOA988-5923
2752 Woodlawn Drive
(spicy sauce, can be served mild)
737-19371137 11th Ave.
941-44002222 S.
Beretania St.
BEST AUTHENTIC FAMILY STYLE ITALIAN RESTAURANT
Everything is Made by Hand withFresh Ingredients EverydayLunch & Dinner Specials
Ginger Onion Sauce ($16.95). “I know other places have Orange
Chicken, but somehow, this one is dif-ferent,” Wong says. “It’s freshly made;our orange chicken is really popularhere. The deep-fried chicken wings alsois really popular; it has a salt-and-pep-per taste. We have all of these menuitems every day.”
New items on the Duck Yun menuinclude Steamed Salmon Fillet ($11 andup) and Pan Fried Butterfish withGinger Onion Sauce ($11 and up). Therestaurant regularly features platelunch specials Monday through Friday,from 10:30 a.m. to 2:30 p.m. ($6.95 fordine in, $6.75 for takeout). Plate lunch
specials include Sweet Sour Spareribson Rice, Pork Fried Rice (Char Siu),Chicken and Vegetable Noodle and BeefBroccoli Noodle. Duck Yun also offersdaily specials, such as Seafood FriedRice ($9.95) on Tuesdays and theMinute Chicken Cake Noodle ($9.25)Thursdays.
Remaining true to its frequent cus-tomers — families living in the area —Duck Yun provides cost-effective “fami-ly dinner” options. For example, insteadof ordering several different dishes,families can choose the “Family Dinnerfor Four,” option, which includes OysterSauce Roast Chicken, Pork Chop withPepper Salt, Stuffed Tofu with Pork
Hash, Minute Chicken Cake Noodle andSteamed Rice for $39.95 (saving $10).“Family Dinner for Five” and “FamilyDinner for Six” options also are avail-able with different featured dishes.
Currently, Duck Yun is offering a“Back to School” special for dine-in andtake-out, in which customers can save$1 for every menu item they purchase.
“We’re doing that (special) for thewhole month of August,” Wong says.“For example, if they buy five items onthe regular menu, that’s $5 off. But (toredeem this special), they (customers)need to bring in the coupon that wasplaced in the newspaper (see page 23).”
Another promotion Duck Yun offers is
through its sister restaurant, On On atMcCully Chinese Restaurant.Customers who go to the On On website(ononhawaii.com) can print out acoupon redeemable at Duck Yun for $5off the bill with the purchase of $25 ormore from the regular menu (couponredeemable for dine-in or takeoutorders).
1 Beef Broccoli ($9.50)
2 Minute Chicken Cake Noodle ($9.75)
3 Chinese Chicken Salad ($9.95)
4 Honey Walnut Shrimp ($13.25)
5 Deep Fried Chicken Wings ($9.95)
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order of the day
Duck YunChinese Restaurant
Where: Aina Haina Shopping Center820 W. Hind Drive
As Hawaii’s only revolv-ing restaurant, it’s notsurprising that Top Of
Waikiki is constantly changing.The view changes as cus-
tomers dine — the restaurantslowly moves to make a 360-degree rotation every hour — pro-viding varying views of the city. “There are reasons to appreci-
ate all times of the evening,” saysgeneral manager Craig Bunkley.“You can see the sunset over theocean, and then you can see thelights popping up all downKalakaua Avenue.”And in accordance
with this ever-chang-ing environment, TopOf Waikiki is launchinga new menu tomorrow,which will feature fivenew appetizers andseveral new or redoneentrees. Many of thenew dishes reflect chefJohn Neff’s talent toblend different flavorstogether. Neff describeshis culinary vision as “globallyinspired fusion.”Bunkley says that one exam-
ple of Neff’s ingenuity isSeared Scallops and Foie Gras($19), which is one of the newappetizers. It has li hing-black-ened scallops, seared Spam,Hudson Valley foie gras andpineapple gastrique.Other new appetizers
includeAnise Braised Pork Belly ($12),which includes Fuji apple andparsnip puree with jalapenocumquat chutney and balsam-ic sweet chili gastrique, andthe Grilled N.Y. Strip Steak($17) with papaya and Mauionion poke and lomi lomigrape tomatoes.“Neff has a talent for cross-
ing cuisines and tweak-ing things a little bit,”says Bunkley.A revised entree that
displays the restaurant’sinnovative fusion is theSurf and Turf ($38). “With this, I went for
East meets West, blend-ing Asian and Americanflavors,” explains Neff.“It has macadamia nut-
crusted fish, Asian stir-fry veg-etables and a sesame misovinaigrette. The short ribshave mashed potatoes andWorcestershire sauce.”Other new entrees include
Garlic Shrimp Macadamia NutPesto Linguine ($31), Braised Legof Lamb Rigatoni ($32), HerbRoasted Chicken ($29) and GarlicShrimp Caesar Salad ($13).
In addition to all of thesenew options, favorites such asthe Grilled Atlantic Salmon($35), which Neff and Bunkleysay is one of their most popu-lar dishes, will still be avail-able. “This has Asian and localinfluences, and takes tofu,scallops and shrimps to makeit into a souffle, all in a tempu-ra batter with grilled salmonon top.”Top Of Waikiki also offers
Sunset Specials, which includeNew York Strip Steak andLobster-Crab Cakes ($23.95)and Seafood Risotto ($22.95),offered between 5 and 6 p.m.nightly. Daily Happy Hour isfrom 5 to 7 p.m. and from 9 to11 p.m. and features $4 marti-nis and cocktails and $7 pupussuch as Poke and BBQ PorkSliders. On Saturday, enjoylate night happy hour from 10p.m. to 1 a.m.With these creative dishes
and ever-changing features,it’s no wonder that Top OfWaikiki remains on the top oftourists’ must-do lists.Bunkley says that the localclientele has been increasingin recent years, too.“For a reasonable price, you
can have a fine dining experi-ence with a great view and amenu that reflects the localscene,” Bunkley says.
www.1132CAFE.com
Visit our 2 locations:First Hawaiian Center& 1132 Bishop StreetCall us at 526-1777 or
Sizzling Hamburger Steak • Tempura • Tonkatsu and many more!Bentos and assorted musubi available daily as well as ala carte specials
Served with rice, miso soup, two side dishes, and pickles.Served with rice, miso soup, two side dishes, and pickles.
OPEN 11 am - 9 pmLunch 11 am - 5 pmDinner 5 pm - 9 pm
Closed Sundays
Dinner Menu2 Choice
Teishoku Combo$17.75- $22.75
Dinner Menu2 Choice
Teishoku Combo$17.75- $22.75
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1
2
By Christina O’Connor
Hanaki has always provided itscustomers with plenty oftasty options. And since the
venue remodeled its buffet intoshabu shabu, this has not changed.You can choose among different
soup flavors including Konbu,which is a shoyu udon soup, andHanaki, which has hints of onion.There also are Miso, Curry, Spicy,Sukiyaki and Healthy Herb, which isflavored with goji, dates and gin-seng. Each of the soups cost $5 andincludes a selection of sauces andshave ice. From there, you canselect various meats, seafood andvegetables to go with your soup.
Hanaki offers beef, pork, fish, lob-ster, squid, tofu, shrimp, shiitakemushrooms and more. Prices forthese items range from $2.50 to$4.50. Rice, hot tea and desserts areavailable for $1.50.And if you don't feel like being
your own chef for the evening, don’tworry. Hanaki also has an impres-sive selection of Udon and Ramensuch as NabeYaki ($12.95), whichhas shrimp tempura, chicken, eggand vegetables, and Chicken KaraAge ($11.95). Donburi Bowlsinclude Chicken, Beef, and ShrimpTempura Donburi, all for $11.95each. The menu also includesCombination Plates that offer dish-es such as Misoyaki Butterfish,Shoyu Tofu, Deep Fried Oysters and
Homemade Gyoza. Get two dishesfor $9.95 and three for $12.95. Allare served with rice and miso soup.Please note that all prices are sub-ject to change.Waileia Eldredge, a Hanaki regu-
lar, recently brought EzraMineshima and Pal Eldredge withher to share in one of her most fre-quented eateries.
Waileia: “I ordered the Miso. Ilove it; it's just so good. I probablycome in here once a week. We live inManoa, so it's convenient, and youhave a lot of choices.”
Ezra: “I ordered the Spicy Beef.And then added meat and vegetables.You can grab whatever you want. Icame here for the first time last week,and this is my third time already.”
Upscale American Bistro Plate Lunch
Mon-Fri:11am-2pm & 5pm-9pm951-KING (5464)Parking: turn into driveway between Kokua Market & 4 Kings
CHEF KAPO’SCHEF KAPO’S
The TYRANT’STOFU SALAD
TRY OUR
NEW MENU
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Sat:11am-9pm
Seaweed Tofu and Pork SoupDeep Fried Crispy Whole Chicken
Salt and Pepper ShrimpPork Chop w/Orange Sauce
Steamed Fish Fillet w/Black Bean SauceVegetable w/Garlic
Beef Vegetable NoodleSteamed White Rice
$100For 10 People
377-5555 or 377-5566Lungfunghawaii.com • Open Daily 11am-9pm5724 Kalanianaole Hwy • Niu Valley Shopping Ctr.LOTS OF FREE PARKING
Available Daily for Dine-in or Take-out
FREE LOBSTERwith purchase of
(4) orders from SpecialOpen Menu
NEW!Kids Menu for$3.99 Cannot combine with
other discounts
August Special $4.99Green Papaya Salad
August Special $4.99Green Papaya Salad
Offer valid on dine-in orders only. Must present coupon. Cannot be combined with other offers or coupons. Exp 8/31/11
Military w/ID Receive 10% OFF
WESTRIDGE SHOPPING CENTER(Next to Makino Chaya) 98-150 Kaonohi St., Aiea
M-Sat 10am-10pm • Sun 10am-8pmfacebook.com/phomylienhawaiifacebook.com/phomylienhawaii
488-4900
One coupon per order. Cannot be combined with other offers. Expires 8/31/11
Kahala Mall738-5696
(KOZO)
Moiliili 951-5696
(KOZO)
Keeaumokuby Wal-Mart946-5696
(KOZO)
Pearlridge483-6805
Pearl Cityby Wal-Mart455-6805
52 pcs.(Makisushi 24pcs/Hosomaki 24 pcs/
Inari 4pcs)
Chicken BreastMul-Naeng-Myun
11AM-2PM
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Since 1989626 SHERIDAN ST. (backside of Walmart) 596-0799NEW HOURS: SUN-THUR 11AM-MIDNIGHT/FRI-SAT 11AM-2AM
Located poolside at theOutrigger Reef on the Beach2169 Kalia Road, Honolulu, HI 96815 ph. 808.924.4990
Kamaaina RatesFrom $179 per night
1.800.OUTRIGGERoutriggerreef.com
Sweet Memories. Create music memories withNa Hoku Hanohano award winning vocalist MarkYamanaka, who performs at Kani Ka Pila Grilleon two Sundays, Aug. 14 and Aug. 28, 6 to 9 pm.Hear music from his debut CD “Lei Pua Kenikeni”and snap a photo with this popular Big Islandartist who earned four top honors from the HawaiiAcademy of Recording Arts…
Aloha Audition. Congratulations to the finalists of our third annual Talent Search, who willcompete for a one-month contract at Kani Ka PilaGrille. Judges will select the winner at the Made inHawaii Festival on Saturday, Aug. 20, 5 pm, in theNeal Blaisdell Center’s Pikake Room. Join us tocheer on contestants: Ke Kani Nahe, Ke`Oahu,Kaiholu, Honolulu Lounge Lizards, andLiiNUI…
Orchids to Talent Search coordinator LuanaMaitland, who is music director for Kani Ka PilaGrille and manages events and activities for the Outrigger Reef on the Beach.
Some ENCHANTED
EVENING(Clockwise, from left) Pal Eldredge, Waileia Eldredge and Ezra Mineshima enjoy a meal atHanaki. Christina O’Connor photo
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Whether dining in, picking up aquick meal to go, or catering aparty or special event, 1132 Café
& Catering has you covered.The new eatery on the King Street side
of First Hawaiian Center in downtownHonolulu offers customers an eclecticmenu chock full of favorites including hotentrees, pizza, sandwiches, salads and pas-tries. And, since the location has a fullkitchen — something the original 1132Bishop location lacked — all the dishes aremade fresh, by hand.“We use quality ingredients, and every-
thing is made with love,” says Edna Kruger,who operates the restaurant along with her
husband, Stefan. “Because we make every-thing fresh, everyone will love eating it!”The Mini-Croissant Platter ($5.95 per per-
son, minimum eight people) offers up anassortment of classic and specialty sand-wiches handcrafted on fresh, flaky croissantrolls. The pupu platter is perfect for parties,and also includes chips and cookies.For bigger gatherings, the Large
Combination Appetizer Tray ($119) fea-tures sweet potato wrapped in bacon,breaded shrimp, fresh mango lettucewraps and a yogurt dressing with walnutsand fresh mint leaves, and Angus beefstuffed boiled eggs.Walk-in customers can look forward to the
Skewers ($9.95) that are crafted with achoice of chicken, beef or extra veggiesalong with an assortment of fresh vegetablesand served with a spicy cucumber sauce.When making catering orders, at least 24
hours notice is required, and delivery aswell as plates, utensils, napkins and condi-ments are available with custom packages.Stop in to check out the assortment of
daily and weekly specials. Also, pick up ahot, fresh breakfast item — including theBreakfast Burrito Wrap ($4.97) — andreceive a free 12 ounce coffee.
1 Mini Croissant Platter ($5.95 perperson, minimum 8 people)
2 Chicken Skewers ($9.95)
3 Large Combination Appetizer Tray($119)
Leah Friel photos
1132 Café & CateringWhere: 1132 Bishop St.,
Honolulu and 999 Bishop St.(First Hawaiian Center),Honolulu
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eat this
Lamb and oysters take center stageBy Alana Folen
Make memories and satisfyyour appetite at Hy’s SteakHouse where its award-win-
ning steaks and USDA prime beefspeak for themselves. Located in theheart of Waikiki on Kuhio Avenue,Hy’s is the No. 1 choice when itcomes to celebrating all specialoccasions. And while the steaks,cooked exquisitely on kiawe wood,
are divine, Hy’s general managerBob Panter says the Rack of Lamband Oyster Rockefeller are amongthe restaurant’s signature creations.Hy’s offers diners a tender full-
rack ($59.95) and half-rack ($39.95)of Australian Spring Lamb, dry mar-inated with robust herbs such asmarjoram, rosemary, thyme and bayleaf, then seasoned with garlic, saltand pepper to enhance the flavor.Carved tableside, the lamb is then
served complete with a tasty mintjelly, vegetables du jour and choiceof rice or potatoes.However, before you indulge in
this decadent entrée, begin your culi-nary experience by appeasing yourappetite with Hy’s elaborate OystersRockefeller ($17.95), served on a bedof spinach Florentine, baked andtopped with Hollandaise sauce.
Hy’s Steak HouseWhere:2440 Kuhio Ave.
Call: 922.5555
Hours:Weekdays, dinner from 6 p.m.; Weekends from 5:30 p.m.(Valet parking and reserva-tions are recommended.)
Ham and Scallop Soup • Chinese Chicken Salad• Peking Duck w/ Buns • Steamed Sea Bass w/ Ginger & Onions
KAILUA (Next to Boots & Kimo’s)151 Hekili Street 230-8400
WARD CENTRE (Auahi Streetfront)1200 Ala Moana 596-0066
Limited Time Only!
OFF Our NewSTRAWBERRY GOAT
CHEESE SALAD
zpizza.com
$2with the purchase of any pizza. (Slices not included) Exp. 8/31/11.Offer not valid with other discounts.
@IHOP_Hawaii
NEWLOWER MENU
ITEMS!
Make It An IHOP DayALA MOANA BLVD. (Waikiki)
KUHIO AVE (Waikiki) • PEARL CITYKANEOHE • HILO
Ala Moana (Free Parking)
D I N I N G O U T | A U G . 1 4 - 2 0 , 2 0 1 1 | 15
Left: Oysters Rockefeller ($17.95)
Lawrence Tabudlo photo
Rack of Lamb (full-rack $59.95. half-rack $39.95) Leah Friel photo
simple design to grace your cake, Larry’sBakery will surely make any birthday oneto remember!
Larry’s Bakery4369 Lawehana St. #3
422.0059
Fendu BoulangerieThe birthday festivities continued at
Fendu Boulangerie in ManoaMarketplace, where owner and pastrychef Niel Koep greeted me with the mostsinfully exquisite cakes ever — they werejust beautiful!As soon as I laid my eyes and sweet
tooth on the Chocolate Mousse cake($48, serves 12-16 people) it was love atfirst bite. All you chocoholics, are youready for this? The bottom layer of thistantalizing cake consists of a macadamianut and chocolate chunk dacquoise,topped with a light chocolate chiffoncake and two layers of decadent bitter-sweet Valrhona chocolate mousse. Assoon as you sample this cake of all cakes,you’ll notice the outer portion of this
chocolate paradise is made from a deli-cious two-toned almond sponge cake.Lastly, the cake is finished off with a pris-tine chocolate shiny glaze and decoratedwith delectable pieces of pure chocolate.Simply heavenly, isn’t it?Now, while the Chocolate Mousse cake
is right up my alley, it may be too rich forsome, which is why Koep’s LilikoiCheesecake (6-inch $23, 10-inch $42) isthe perfect choice for those cravinglighter fare.“The Lilikoi Cheesecake is one of our
best-selling cakes,” Koep says. “It’s definite-ly a lighter cheesecake, not like normalcheesecakes, which are usually rich anddense.”This refreshing birthday treat features
an almond crust and an alluring blend ofcream cheese and mascarpone cheeseflavored with hints of fresh lilikoi pureeand vanilla. A savory lilikoi glaze alongwith seasonal fruits also complementsthe cake, making it the absolute choicefor your special day. Be sure to orderahead of time to guarantee your cake ofchoice. Now that these cakes are ready tobe devoured, don't forget the candles!
Fendu BoulangerieManoa Marketplace
2752 Woodlawn Drive #5119988.4310
Patisserie La Palme D’or Is it just me or is everything all the
more joyous on your birthday? The dayseems brighter, the air smells sweeterand if you’re a foodie and a cake fanaticlike I am, birthday cakes become thegreatest thing known to man! Don't beafraid to go all out on your birthday andmarvel in the festivities and good timestime with friends and family — you arecelebrating another year of life, after all.And to help in celebrating your day is
Patisserie La Palme D’or — a top-notchestablishment dedicated to presentingcustomers with the perfect blend ofFrench flavor and Japanese craftsman-ship. The secret may be in the fact thathead chef Akiko Kimura utilizes only thebest ingredients directly from Japan tocreate fresh pastries and desserts madeespecially for your sweetest of cravings.Thoughts of cake, cake and more cake
have been overwhelming me lately andLa Palme D’or’s Tropical Fromage ($32-$140, depending on size) is beyond amaz-ing! Imagine indulging in morsels of lay-ered cheesecake and coconut spongecake topped with the most temptinglilikoi and mango mousse. I’m no psychic,but I can probably guess your mouth iswatering as you read this.Kimura also skillfully creates a choco-
late cake that is to die for. Appropriatelynamed “Chocolate” (extra small $20,small $30, medium $44, large $55), youand your party guests will be spoiled withlayers of chocolate sponge cake andvanilla cream, decorated with chocolatemousse and a medley of berries, includ-ing fresh strawberries, blackberries, rasp-berries and blueberries.You know, at this rate, I just may have
to skip lunch and dinner, and go straightfor dessert. The choice is quite simple —all I have to say is, “Cake, please!”
Patisserie La Palme D’or Ala Moana Center
1450 Ala Moana Blvd.941.6161
ono, you know
– From page 2
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1 Patisserie La Palme D’or’s Tropical Fromage ($32-$140, depending onsize) 2 Patisserie La Palme D’or’s Chocolate cake (extra small $20, small$30, medium $44, large $55) 3 Fendu Boulangerie’s Lilikoi Cheesecake (6-inch $23, 10-inch $42) 4 Fendu Boulangerie’s Chocolate Mousse ($48) 5 & 6 Personalized/themed birthday cakes from Larry’s Bakery (prices vary)
12 4
3
5 6
Baked Cheese Ravioliwith Crab ($12.95)
Nathalie Walker photos
Chef JJ Luangkhot has been delighting localfoodies for years with his fresh French-meets-Laotian-inspired dishes. Not to disappoint, the
award-winning pastry chef and restaurateur recentlyhas expanded his menu of savory and sweet creationswith the introduction of three new items.
“We started serving these dishes a few months ago,and so far they have been doing really good andeveryone liked them,” explains Luangkhot. “They’renot on the menu yet, but we thought we should letpeople know they will be soon.”
The first of the trio is a Manila Clam Black Ink Pasta($12.95). Tiny steamed Manila clams and vegetablesrest atop black noodles, which get their color fromsquid ink used in the dough. The ink also gives thepasta a pleasantly unexpected unique flavor.
“We also use a special white sauce made with anItalian seasoning,” Luangkhot notes. “I also add a littledried chili to make the sauce a bit more flavorful.”
Those seeking something a bit heartier will delightin the Baked Cheese Ravioli with Crab ($12.95), a trulycomforting dish made with homemade ravioli, creamytomato sauce, crab meat and a gooey blend of five dif-ferent cheeses.
New items soon to hitJJ’s Bistro’s menu
JJ’s Bistro & French Pastry possessesall the charm of a street-sideEuropean café, with patrons regularly
dropping in for a quick nosh paired withrelaxed conversation.Hoping to add to this feeling of being on an overseas holi-
day, Chef JJ Luangkhot started serving “Afternoon Tea at LeCacao Bistro” earlier this month at his Waialae eatery.“There are very few places (in Hawaii) that provide afternoon
tea,” says Luangkhot. “We just want to have another signaturedestination for Hawaii.”For the set price of $14.95 per person, diners will be treat-
ed to a spread that includes Crab Rangoon, Mini CroissantSandwich, Smoked Salmon, Ham and Cheese Quiche andScone, as well as choice of dessert — either an assortmentof French macaroons or a medley of scone, tart de citrus, redvelvet and le café.“It is more like a tasting menu,” notes the pastry chef. “For
eight pieces per person … this is perfect for people to havedifferent, but simple dishes.”Enjoy the finger food with a freshly brewed pot of tea. Flavor
choices for the kettle are Earl Grey, Chamomile, Green Tea,English Breakfast or Mango Peach, Chef JJ’s personal favorite.“It is something a little bit tropical,” he says with a smile.“Or, if they want coffee, we have a special coffee they can
order for $2 more,” Luangkhot quickly adds.Already in high demand by customers, “Afternoon Tea at Le
Cacao Bistro” begins at 11 a.m. and is available until 5 p.m.daily.“Hopefully,” Luangkhot says, “this will become a destination
for someone who really does not want to have a very heavymeal for lunch.”
JJ Luangkhot with afternoon tea decadent delights.
D I N I N G O U T | A U G . 1 4 - 2 0 , 2 0 1 1 | 1 7
“It is similar to a baked lasagna, butinstead of a plain lasagna, we add morecheese on top,” Luangkhot says.And what would a stop at JJ’s Bistro
be without dessert? New to the already-impressive lineup of indulgences is aChocolate Soufflé ($7.95), a light, airycloud of deliciousness made with onlythe finest Belgian dark chocolate, eggsand finished with a dusting of powderedsugar.“The soufflé is my specialty dessert
from back 20-plus years,” saysLuangkhot, who began his career as apastry chef under the tutelage ofpatissier Jean Marc Burillier at therenowned Maxim’s in New York.“We are known for our desserts … so
I tried to bring back my experiencesfrom New York to Hawaii.”
JJ’s Bistro & French Pastry3447 Waialae Ave.739.0993
jjfrenchpastry.com
Open 9 a.m.-9 p.m. Monday-Thursday,9 a.m.-9:30 p.m. Friday-Saturday and noon-8 p.m. SundayLimited free parking located behindrestaurant on 9th Ave; metered street parking also available
– From page 17
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The Monsoon Kebab dish atMonsoon India goes well beyondyour typical meat on a stick
experience. There are many subtle spe-cialities that give the Monsoon Kebab($19.95) its appealing flavor. The dishcombines a host of assorted delicaciesincluding chicken tikka, lamb boti andjumbo shrimp. The marinade andpreparation of the kebabs that chefSugam Kuinkel creates includes a bal-anced barrage of spices, as well as adistinct patience in the way the lamb,poultry and shrimp are cooked.“Everything is marinated for 24
hours in a yogurt base with nine differ-ent spices including cumin powder,paprika, bay leaf and cinnamon pow-der,” says Kuinkel, who was a cook inDubai and Nepal for five years beforemoving to Hawaii. “Many other restaurants only use a
few spices, but we like to use a wholevariety of spices that are importedfrom India. We use a Northern Indian way ofcooking. It is healthier and lighter.”After marinating, the meat is cooked in a clay
tandoor oven at a 400 degree heat.“The flavor, the aroma comes from the clay
oven, giving the dish its special, smokey fla-vor,” Kuinkel adds.Served on a bed of sauteed green peppers
and onions, the dish is drizzled with lemon,and touched with a dash of salt and pepper.Recently Monsoon India has begun serving thedish on a sizzling skillet, helping to keep theflavors warm throughout your meal. Servedwith mint and tamarind chutney, MonsoonKebabs make a healthy meal of spice andsavor.
1 Manilla Clam Black Ink Pasta ($12.95) 2 Chocolate Soufle ($7.95)3 Delicious finger foods served withafternoon tea.4 Enjoy an assortment of Frenchmacaroons and other treats withafternoon tea.
Nathalie Walker photos
Monsoon India
Where: Discovery Bay1778 Ala Moana Blvd.Honolulu
Call: 941.5111
Hours: Lunch 11:30 a.m. to 2:30 p.m.Dinner 5 to 10 p.m.Sunday Brunch Buffet11:30 a.m. to 2:30 p.m.
1
3 4
2
Savor the flavors of the kebab
Monsoon Kebab ($19.95)
Nathalie Walker photo
recipe
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Oahu’s LARGEST PRINT AUDIENCE:
376,700*
SUNDAY READERS
Oahu’s LARGEST ONLINE AUDIENCE:
19 million*
MONTHLY PAGE VIEWSSources: *Scarborough Research 2011 R1, Google Analytics.
We make your business move.
For more information on Dining Out, contact Sandi Sakaguchi.
Find Dining Out every Sundayin Star-Advertiser and online
dining.staradvertiser.com
J U LY 3 1 - A U G U S T 6 , 2 0 1 1
Ocean House dining room manager
Peter Dietrich offers up a toast to
delicious cuisine such as (from
left)
the Goat Cheese Salad, Seafood Lau Lau
and The Ocean House Cut Prime Rib.
An amazing burst of flavors at Jin Din Rou | 12
Le Cacao Bistro takes on New York flair | 14
ALSO:
Opa! It’s
time to go
Fat Greek | 8
Home Home away from
a
Guests are always treated like
family at Ocean House at the
Outrigger Hotel, where casual
elegance and a delicious
oceanfront dining experience
are always on the menu.
See page 4 | Leah Friel photo
Guests are always treated like
family at Ocean House at the
Outrigger Hotel, where casual
elegance and a delicious
oceanfront dining experience
are always on the menu.
See page 4 | Leah Friel photo
Dining Out is still the best choice for advertising my
restaurant! Since advertising with Dining Out, sales have
increased by 25% and we’ve been able to expand the
restaurant with more seating, as well as, open up another
restaurant, Le Cacao Bistro. We’ve tried other advertising
options, but Dining Out is our #1 Choice!
ısDining Out“
JJ Praseuth LuangkhotOwner, JJ Bistro & French Pastryand Le Cacao Bistro3447 Waialae Ave. • 739-09933441 Waialae Ave. • 626-5368
JJ Luangkhot, executivechef and owner of theaward-winning JJ’s
Bistro & French Pastry, hasbeen quite busy over thelast month or so afterrecently changing both thename and concept of hissecond restaurant, for-merly known as J2 AsianFusion. Now, as you passthe location on WaialaeAvenue, you’ll noticethat it’s called Le CacaoBistro. According toLuangkhot, this transfor-mation of sorts tookplace early last month.“This is a new concept
that I’m presenting here.J2 Asian Fusion wasmore like a SoutheastAsian eatery; now withLe Cacao Bistro it’s morelike a New York stylebistro,” explainsLuangkhot, who alsoserves as the eatery’sexecutive chef. “We’representing our cus-tomers with more steaks,rack of lamb, rack of pork,pizza, pasta and more. I feellike people are enjoyingmore of this bistro stylecompared to the Asian
fusion cuisine.”Signature items on the
new menu include PorkRack with Herbal MustardCream Sauce ($14.95) andNew York Steak ($18.95).“You see a lot of pork
chops these days, but not a
lot of pork rack,” Luangkhotsays.The 8-ounce grilled bone-
in pork rack is marinatedand complemented with aspecial blend of Dijon mus-
tard and honey sauce, andis accompanied by a med-ley of sauteed vegetablesand mashed potatoes.“We’re trying to offer larg-
er portions,” he says, addingthat the New York Steak is aprime example of that. This 8-ounce steak is
grilled and served with ablack pepper, red winesauce. It’s also paired witha side of mixed vegetablesand mashed potatoes —undoubtedly, it will leavethe average diner quitesatisfied. If you’re aseafood enthusiast, you’llmarvel at deliciousentrees, including theGrilled Salmon with Lemon
Caper Butter Sauce($12.95) and the LobsterBrioche ($12.95). Also,take the opportunity tosample the SoutheastFettucini Seafood Pasta($12.95) or Le ClamFettucini ($12.95), to name
a few savory options.“We’ve seen a quick
response to the changeswe’ve made and they’ve allbeen very positive,”Luangkhot says. “Ourfamous desserts are offeredhere as well, such as the
gluten-free Warm ChocolateCake ($5.50) and the SweetCorn Haupia Parfait ($5.50).”Beginning next month, Le
Cacao Bistro will be servingafternoon tea ($14.95 perperson) from 2 to 5 p.m.daily.
www.1132CAFE.com
999 Bishop StFirst Hawaiian Center
see our menu at:
New: “TAKEHOME MEALS”Pick up a restaurantquality dinner on your
way home.Special packages for2, 3 and 4 peoplestarting at $9.99
Mon - Fri 2pm- 4:30pmCall us at 526-1777
Try Our DeliciousBBQ Chicken & Shrimp
Plate
Open Daily 10am–9pm487-6600Catering Available
(previously Bob’s Giant Malts & Bar-B-Que)Same Owners & Same Delicious Food4510 Salt Lake Blvd. • Honolulu, Hawaii 96818(next to Ice Palace at the Stadium Mall)
1111 McCully St.OPEN DAILY 9:30am-10pm
955-8889955-8889
Daily 9:30am-4pmServed with SpringRoll, Steamed Rice& Salad. (Over 35
Healthy Lunch Choices)$6.95-$7.59
Daily 9:30am-4pmServed with SpringRoll, Steamed Rice& Salad. (Over 35
Healthy Lunch Choices)$6.95-$7.59
Daily 9:30am-4pmServed with SpringRoll, Steamed Rice,
1 4 | D I N I N G O U T | J U L Y 3 1 - A U G U S T 6 , 2 0 1 1
Le CacaoBistroWhere:3441 Waialae Ave.
Call: 626.5368
Hours:Open daily 11 a.m.-9 p.m.
JJ and fare in front of his newly namedrestaurant, Le Cacao Bistro
Pork Rack with Herbal Mustard Cream Sauce ($14.95) New York Steak ($18.95) Leah Friel photos
our#1choice!”
Bistro & French Pastry
Ingredients:List A• 2 cups Chinatown roasted duck(boneless)• 1/2 cup fresh shiitake mushrooms,sliced• 1/4 cup green onions, sliced• 1/4 cup Chinese parsley, sliced• 2 cups bean sprouts• 1 tablespoon roasted sesame seed • 1 1/2 tablespoons Hoisin sauce• 1/2 tablespoon Siracha chili sauce• 1/2 tablespoon garlic chips
List B• 16 pieces lumpia wrappers• 1 egg wash• some vegetable oil, for deep-fried
spring rolls• 1 cup mango and tomato salsa
Preparation:• Combine all ingredients from list Aand mix it well. Set aside and sepa-rate into 16 portions.• With the lumpia wrapper, add mix-ture to center and roll like a springroll (see package for instructions).• Preheat the oil to 350 degrees andfry lumpia until golden brown.Serve with fresh tomato mangosalsa.
4510 Salt Lake Blvd. • Honolulu, Hawaii 96818(next to Ice Palace at the Stadium Mall)
Kam Shopping Center | 847-1234 • 841-8668 | M-Sun 10:30am - 8:30pm
847-1234
Salt & PepperPorkchop
Taste Our Signature Dish prepared with Forgotten Recipe
LUNCH & DINNER SPECIAL
$4.75 + tax
Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket
524-1628
Excludes set menus; Roast Pork, Roast Duck, CharSiu & other specials. Not to be combined with
any other offer. Expires 8/31/11.
Credit Card Sale Only(With Coupon)
Hong Kong Dim Sum &Regular Menu Items
Dim Sum Take Out Special! 8am-11:30am10% OFF(Charge) • 15% OFF(Cash)
Dim Sum & Reg. Menu Dine In Special!5% OFF(Charge) •10% OFF(Cash)
10% OFF
Celebrating 10Years!
Cash Sale Only (With Coupon)
5% OFF
Happy Day Chinese Restaurant3553 Waialae Avenue738-8666
Must present couponExpires 8/31/11
Excludes set menu; Roast Pork, Roast Duck, Char Siu & other specials.
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Best
Greek Food
in Town!(Limit 1 per customer. Not combinable with other offers. Equal or lesser value.) Exp. 8/31/11.
396-8441 Koko Marina Shopping Center
HanakiShabu Shabu
11:30 am-2:30 pm; 5 pm-9:30 pm (Closed Tuesdays)
MANOA MARKETPLACE (Tons of FREE Parking) 988-1551
$228Chicken Salad
Imperial Scallop SoupPeking Duck with BunSalt & Pepper Shrimp
Seafood w/Vegetables in Taro BasketSteamed Fish Fillets w/Ginger ScallionBlack Mushroom with Baby Pak Choy
Steamed Rice, Dessert
1055 Alakea St.525-8585
Special Price for Table of 10
Free Parking Mon- Fri after 5pm & All Day Sat & Sun
www.themandalayhawaii.comMon - Sun 10:30am to 9:00pm
Excluding all coupons and other discounts. Dine-in only.
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 Road955-0555Call for eligibility details.949-4321
Anytime CafeMarket City Shopping Center2919 Kapiolani Blvd735-3888
CAFE
Makino ChayaWestridge Mall 486-5100
Ho Ho Chinese Cuisine590 Farrington Hwy692-9880
CHINESE Duck Yun820 W. Hind Dr.Aina Haina Shopping Center373-1303 or 373-4632
Canton Seafood Restaurant923 Keeaumoku St.955-3388
1132 Cafe999 Bishop Street • 526-17771132 Bishop St. Ste.131 • 521-1837
California WokAla Moana Shopping Center, Ground Level (between Macy’s & Radio Shack)947-1332
Camellia Buffet930 McCully St.951-0511/0611
BUFFET
123 WOK1111 MCully Street955-8889
Panya711 Queen St. 597-88801111 Bishop St. #4 536-8363Ala Moana Center 946-6388Royal Hawaiian Center 791-2969 Makittii
2380 Kuhio Ave.923-2260
Closed August 12-15Re-Opens August 16
10% Off PASTRIES
4369 Lawehana St. (across Target in Salt Lake) | OPEN Mon - Fri 6AM - 1PM
visit our website www.larrysbakery.com or find us on
Discount on PASTRIES ONLY.Expires 8/31/11. Coupon required.
Not combinable with other discounts. 65 or older w/Coupon& ID. No online or photo-copied coupons. One coupon perperson. Discounts off regular adult price. Expires 8/31/11
SENIOR SPECIAL30% OFF50% OFFDinner
Lunch LUNCH & DINNER
KAMA‘AINA SPECIAL!
1 Coupon per group. Must have valid ID. Not Combinable withother discounts. Discounts off regular adult price. No online orphoto-copied coupons. Expires 8/31/11
20%OFFBIRTHDAY SPECIALFREE BIRTHDAY MEAL FOR ANY AGEWith Family and GroupLUNCH & DINNER 20%OFF
Must have minimum party of 4. One Birthday coupon per party of 4.Coupon valid on actual birthday, ID required. Not combinable withother discounts. Discounts off regular adult price. No online orphoto-copied coupons. Expires 8/31/11
IHOPWaikiki - 1850 Ala Moana Blvd • 949-4467Waikiki - Kuhio & Lewers • 921-2400Pearl City - Times Sq. SC • 486-4467Kaneohe - Windward Mall • 235-4467Hilo - Prince Kuhio Plaza • 959-2600
JJ Bistro & French Pastry3447 Waialae Ave.739-0993
Restaurant Epic 1131 Nuuanu Ave.587-7877
Shakey’s Pizza ParlorWaipahu Town Center94-060 Farrington Hwy., #D3677-1919
Star of Honolulu Cruises & Events1540 South King Street983-STAR (7827)
Rainbow Drive Inn3308 Kanaina Ave.737-0177
Le Cacao Bistro3441 Waialae Ave.626-5368
Kenny’s Restaurant1620 N. School St.841-0931
I Love Country Cafe885 Queen St.4725 Bougainville Dr.783-7901
Fresh Catch45-1118 Kam Hwy235-POKE (7653)3109 Waialae Ave735-POKE (7653)
The Old Saimin House1311 N. King St.847-7697
Royal Hawaiian Shopping Center, 3rd Floor
restaurantsuntory.com922-5511
RESTAURANT
SUNTORY
841-0931Kam Shopping Center
Open 6am Daily
Prices good thru 12/31/11
TRY OUR POPULARCATERING DISHES!• Chinese Chicken Salad.............$30/sm.pan• Korean or Yakitori Chicken.....$33/sm.pan• Chow Mein............................... .$15/sm.pan• BBQ Beef Tri-Tip.......................$45/sm.pan• Mahi Mahi.................................$30/sm.pan• Sweet & Sour Pork...................$36/sm.pan
sm pan feeds 8–10 people
Chinese Restaurant East HonoluluON ON at McCully
ON ON at McCULLY1110 McCully St. • 946-8833(Corner of McCully & Young St.)
DUCK YUNAina Haina Shopping Center
373-1303 or 373-4632
Not combinable w/other discounts. Exp 8/31/11.
BACK-TO-SCHOOL AUGUST SPECIALSBACK-TO-SCHOOL AUGUST SPECIALSBACK-TO-SCHOOL AUGUST SPECIALSBACK-TO-SCHOOL AUGUST SPECIALSBACK-TO-SCHOOL AUGUST SPECIALSBACK-TO-SCHOOL AUGUST SPECIALSBACK-TO-SCHOOL AUGUST SPECIALS$12.99
LIVELOBSTERWITH PURCHASE AT ON ON ONLY
$100 OFFEACH REGULAR MENU ITEM WITHCOUPON. BUY MORE, SAVE MORE!
20% OFF Weekday Early Bird Special 5pm - 6pm only @ Le Cacao Bistro
1st Course: Yukon Potato “Loaded” Soup or Islands’Bounty or Crispy Lump Crab Cake2nd Course: Pan Roasted Mahi Mahi or Charred Filet Medallion of Beef or Prime Rib of Beef3rd Course: Macadamia Nut Chocolate Bar
Selection of USDA Prime Meats & The Freshest Pacifi c Seafood
Relax at the Martini Bar at Paradise Lounge nearby
Special price is per person. Coupons or additional offers may not be included. Maximum of 6 persons per reservation. Evening and aloha attire. Dress shorts acceptable. No t-shirts, casual, swim shorts, tank tops or slippers. Information subject to change without notice.
WHERE TO DINEGREEK
The Fat Greek3040 Waialae Ave. 734-04041831 Ala Moana Blvd 941-3444Ala Moana Food Court 949-2120
Top of WaikikiWaikiki Business Plaza2270 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 599-3860Waikiki Beach Walk440-7910
Sam Choy’s BLC580 N. Nimitz Hwy.545-7979
Romanos Macaroni GrillAla Moana CenterHookipa Terrace356-8300Bali Steak and Seafood
Hilton Hawaiian Village (Rainbow Tower)2005 Kalia Road949-4321
FINE DINING
Paesano RistoranteWaimalu Plaza (across Safeway)98-1277 Kaahumanu St. #119485-8883
Manoa Marketplace2752 Woodlawn Dr.988-5923
INDIANMonsoon IndiaDiscovery Bay (across Buffalo Wild Wings)1778 Ala Moana Blvd., Ste 213941-5112
Max’s Of Manila94-300 Farrington Hwy801 Dillingham Blvd.951-6297
FILIPINOBella Mia ItalianRestaurant & Pizzeria1137 11th Ave. 737-19372222 S. Beretania St. 941-4400
Island Favorites5pm - 10pm
New York Steak & Mahi Mahi $16.95New York Steak & Fried Shrimp $16.95Prime Rib & Half Maine Lobster $38.95Prime Rib & Snow Crab Legs $38.95Atlantis Loco Moco $18.95
Call 922-6868for Reservations & Information
2284 Kalakaua Ave.Open 7 Days from 11am-10pm
Lunch 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
$10.95per person(10 people min)
$24.95per person(4 people min)
Chicken Salad with Oriental Dressing.4 Types of Dim Sum (BBQ Pork Bun, Nori Spring Roll,
Pork Hash, Seafood Dumpling)Beef & Broccoli.Kalua Short Ribs.
WATERFRONT at PIER 38 | N. NIMITZ | 275-0063Entrance one block Diamond Head from Young Brothers
Join us for LUNCH & DINNER | Plenty of FREE Parking
Special
Dish-of-th
e-Week
served only t
hru Sun., August 14t
h
(it’s back!) Enter to WinA Year’s SupplyOf Ice Cream!
14 Winners!14 Winners!(Through Aug. 28th)
Available 10:30am - 9:30pm for a limited time
only$6.99*
fast food
only$6fast food
*Restaurant price $8.49. Prices slightly higher at Zippy’s Kahului. Some restrictions may apply, see store for details. Offer available until 8/31/11. Giveaway available until 8/28/11.
D I N I N G O U T | A U G . 1 4 - 2 0 , 2 0 1 1 | 2 7
tableside
@tablesideAbove: Server Jillian Fontanilla
with the Ahi Tofu Salad .Inset: Ahi Tofu Salad
$11.99, 2/3 $9.99)
1 | Leighton Enomoto, Dorrie Chin,
Travis Wise, Samantha Cassidy
Tibayan and Jackie Wise
2 | Yuko, Chura, Luke and Doug
Fenderson
3 | Jose Marzan, Nick Carter,
Charles Mabe and Ricky Mashita
4 | Cynthia and Micah Ishizaki
5 | George Watanabe, Cheryl
Estabillo, Jacob and Lori Yamada,
and Cathy Takeda
Lawrence Tabudlo photos
1
234
5
2 8 | D I N I N G O U T | A U G . 1 4 - 2 0 , 2 0 1 1
Ige’s Restaurant and 19thPuka is a family-run businessthat treats all patrons as if
they were ohana. Owner RonIge says this 8,000-square-footAiea establishment serves upthe best in local grinds and isthe perfect place for any func-tion or gathering. Ige’sRestaurant and 19th Puka islocated at 98-761 Oihana Place.Fore more information, call486.3500 or visit igesrestau-rant.com.