OAHU’S ANSWER TO YOUR APPETITE OAHU’S ANSWER TO YOUR APPETITE DECEMBER 19-25,2010 Hilton Hawaiian Village will be the center of holiday celebrations over the next two weeks as its restaurants showcase an impressive menu of food and entertainment for people of all ages. See story on page 4 Photo by Jo McGarry See our Christmas Restaurant Guide pullout inside
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O A H U ’ S A N S W E R T O Y O U R A P P E T I T E
O A H U ’ S A N S W E R T O Y O U R A P P E T I T E
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Hilton Hawaiian Village will be the center of holiday celebrations over the next two weeks as its restaurants showcase an impressive menu of food and entertainment for people of all ages.
See story on page 4
Photo by Jo McGarry
See our Christmas Restaurant Guide pullout inside
I’ve been waiting all year for
Christmas, and with it fast
approaching on Saturday, I
hope my festive foodies are enjoy-
ing all the wonderful things this
season brings.
I love absolutely everything
about this particular holiday,
from the fragrant smell of the
fresh Christmas trees sparkling
aglow (Yes, even my dog Kea gets
a 4-foot Christmas tree of his very
own), the joyous music playing
non-stop wherever you go, the
homemade cookies my mom and
I bake together, the many holiday
parties with loved ones and, yes, I
even don’t mind the crowded
malls filled with holiday shop-
pers. I admit, I have a little obses-
sion with Christmas.
So, while I assume your to-do
list is probably long this time of
year, when Christmas Eve comes
upon us Friday night and you’re
getting the little ones to sleep or
crawling into bed yourself —
please don’t forget good ole St.
Nick.
Dear Santa and his elves have
been working very hard year
round to make sure you get every-
thing your heart desires and all
your wishes granted. By the time
he reaches you on Christmas Eve,
he, Rudolph and the eight other
reindeer will be a bit fatigued
from delivering presents to all.
Therefore, instead of offering him
the usual cookies, milk, hot cocoa
and egg nog or whatever else you
may leave out, I present to you a
few grand options that are easily
available at some of our favorite
“Ono, You Know” spots around
town.
Take the time to spoil Santa this
year and trust me, he’ll spoil you
10 times more in return! Cheers!
JJ’s Bistro & French PastryFortunately, there’s no bliz-
zards or snow storms to dampen
winter festivities here in Hawaii,
but there’s no question that JJ
Luangkhot, executive chef and
owner of JJ’s Bistro & French
Pastry, has been baking up a
storm in honor of Christmas.
It’s the perfect time of year for
all things decadent and Santa
Claus himself deserves only the
finest, right? Luangkhot has just
what Santa needs to fill his belly
on Christmas Eve — something
rich, fulfilling and magically deli-
cious. More specifically, a wide
array of exquisite European
desserts and pastries from JJ’s
Bistro & French Pastry, of course.
Luangkhot’s culinary career
dates back to 1987, and with 45
dessert items on the menu, rang-
ing from the renowned Chocolate
Pyramid, Chocolate Fruit Basket,
Frou Frou au Chocola and
Chocolate Banana Confit, he con-
sistently delivers breathtaking
French-style delicacies with a
touch of local flair.
“I design all my pastries by
hand and presentation is key,”
says Luangkhot, who traces his
culinary experience to New York
City, although he was born and
raised in Laos.
In fact, the presentation of JJ’s
Buche de Noel is so superb that it
saddens me to even take a bite in
fear of ruining a masterpiece.
For all you foodies not quite
familiar with Buche de Noel, it’s a
traditional dessert served during
the Christmas holiday in several
Christian-populated francophone
countries like France, Belgium,
Lebanon, Quebec, as well as the
UK. The cake is generally prepared
and decorated so as to resemble a
log ready for the fire.
EDITORJo McGarryJMcGarry@
staradvertiser.com
SALES MANAGERSandi Sakaguchi
Phone: 342.8802
Fax: 529.4898
SSakaguchi@
staradvertiser.com
Dining OutDining Out is a weekly
advertising supplement published by theHonolulu Star-Advertiser.
ono, you know
Top Left: The author finds that JJ’sBistro’s sweets, such as the Buche deNoel, too delicious to pass up.Above: Fendu Boulangerie’s EggnogCheesecake is one dessert on Santa’swish list.
’Tis the season to give Santa the gift of
Sweet Treats
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ono, you know“I believe long ago in
Europe’s village sides, the
Buche de Noel resembled
warmth and what was need-
ed to create heat,”
Luangkhot explains. So I
guess it’s proper to say that
JJ’s Buche de Noel will defi-
nitely warm your heart.
“It’s basically made from
a Genoise cake and choco-
late butter cream with three
butter cream flavors to
choose from, including the
original chocolate, choco-
late mocha or chocolate
raspberry,” he says. “The
outer layer of the cake is
also made with chocolate
butter cream and topped
with sugar dough holiday
creations.”
There are four different
sizes to suit your appetite,
ranging from 8 to 24 inches,
and priced at $28 and up.
JJ’s is one of the few bak-
eries in Hawaii to serve up
this type of Christmas cake,
so Santa will be quite
impressed and hon-
ored with this unique
pick. JJ recommends
to call and request
this dessert a day
prior to pick up.
JJ’s Bistro &
French Pastry3447 Waialae Ave.
739.0993
F e n d uBoulangerie
Take your holiday
cheer and make your
way to Manoa
Marketplace because
we all know that
Fendu Boulangerie has
some of Santa’s favorites.
Trust me on this one, I
heard it from jolly St. Nick
himself!
For starters, I definitely
recommend treating the big
guy to some Eggnog
Cheesecake that is to die
for. Aren’t you just swept
away to heavenly bliss by
the name itself?
Well, as a devoted lover
of egg nog and cheesecake,
I simply couldn’t ask for
more and neither could
Santa. Individual slices are
priced at $4.75 and are
made with all natural ingre-
dients, as are all items here
at Fendu Boulangerie.
“We don’t use hydra-
genated shortenings either;
everything is either made
with butter, vegetable oil or
olive oil. We also bake
everything fresh every
day,” says owner and chef
Niel Koep.
The eggnog cheesecake
is a fantastic blend of mas-
carpone cheese and cream
cheese, and Koep adds
some dark rum, cinnamon
and nutmeg to spice things
up. The bottom layer of this
cheesecake creation is an
almond crust baked in
dough form, and lastly it’s
adorned with holiday deco-
rations, complete with the
finishing touches of white
and dark chocolate, along
with fresh strawberries and
a sprinkle of powdered
sugar.
Koep has been working
in the culinary industry
since 1978, and has been
inspired by many chefs and
culinary cultures and styles
along the way. All this is
quite evident in Fendu’s
Stollen Bread ($20, large
and $10, half-size). Stollen
Bread is a bread-like fruit
cake quite popular during
this time of year.
“We sold 80 of them
in three days,” he
explains. And if that
isn’t proof enough, the
Stollen Bread, Koep
says, is made from a
German formula but is
mixed in the French
style.
“It’s an unusual
bread because it has a
shelf life of about three
weeks,” he states.
“However, it’s best
eaten after one week.”
The interior of the
bread is garnished
with candied oranges,Above: The Hot Fruit Tea at Panya Bakery,Bistro & Bar may just be the treat to leaveSt. Nick this Christmas.
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– See page 18
beachhousewaikiki.com • 921-4600
Complimentary valet parking.
Price does not include tax and gratuity. Prices, hours, and menu items are subject to change.
Ring in the
new yearwith a night of
flavors.
new year’s eve4-course menu
december 31, 20105:30pm ~ 7:30pm
adult, $100*
children, $45*
(12 years old and under)
new year’s eve5-course menu and
pre-resolutionparty at the
banyan courtyard
december 31, 20108:30pm ~ 10:30pm
adult, $185*
children, $75*
(12 years old and under)
Purchase a total of $50 in Gift Cardsand Receive a FREE $5 Gift Certificate!
To purchase gift cards,1) Go to Zippys.com/GIFTCARDS2) Call: 973-0880 or 3) Visit any Zippy’s location
Available now through December 31st. Zippy’s Gift Cards are reloadable and can be purchased for a minimum of $5, up to a maximum of $100 per gift card. Available now through December 31st. Zippy’s Gift Cards are reloadable and can be purchased for a minimum of $5, up to a maximum of $100 per gift card.
Available ONLY at these locations on New Year’s Eve & Day!
Last day to order is December 26th!
here are buffets,luaus and celebrato-ry feasts beingoffered all over theislands during the
next two weeks, but it’s at HiltonHawaiian Village where you’ll findthe center of celebrations. With astunning starlight luau that fea-tures local favorites and a vastarray of holiday foods, a fine din-ing menu at Bali Steak andSeafood, an all- you-can–eat buf-fet with few rivals at Rainbow Lanai, andentertainment, fireworks and a star-stud-ded event for New Year’s, it’s enough tomake you want to spend the weekend.
Which you can do, of course, at a veryreasonable kamaaiana rate.
With so much on offer at so many dif-ferent restaurants within Honolulu’slargest beachfront resort, it’s hard to fitthe enormity of the Hilton’s seasonal cel-
ebra-tions into one small feature.
What appeals most about the celebra-tions is that there’s something for every-one.
“We have food and entertainment tosuit all ages,” says Hilton’s executive chefJeffrey Vigilla. “Whether people want tospend Christmas Eve at our WaikikiStarlight Luau, eat Christmas lunch on
the beach at Tropics,or enjoy a fine diningexperience at BaliSteak and Seafood,we think that thereare so many reallygreat options for ourguests.”
At Bali Steak &Seafood, Chef BrettVillarmia is embracingthe holiday season.
“I love cooking atthis time of year,” hesays, “and being able tobring local produce,fresh-island fish andhigh-quality primesteaks to our guestsmakes me feel like I’mgiving something back.”
Using local produce ishigh on Villarmia’s list ofessential ingredients forany meal.
“At Bali we offer primesteaks, but we’re alsoable to offer side dishesmade with all local veg-etables,” says Villarmia,whose Christmas and
New Year’s menus demonstrate his dedi-cation to supporting local farmers andsuppliers. “Christmas Eve, Christmas Dayand the New Year’s menu reflect whatHawaii is to me — a mix of great, localfood cultures.”
On the Christmas menu at Bali, you’llfind Pan Roasted Pacific Snapper, Lehua
Honey Brined Poussin, Hauula TomatoRisotto and Grilled Petit New York Steak.The fixed price dinner is $75 for adultsand includes appetizers and dessert.
“We’re doing a Kona lobster bisqueand an Italian-inspired panzanella saladwith Hawaiian ahi simply seared andtossed with hearts of palm, fern shoots,Hirabara greens and local tomatoes,”says the chef.
And dessert is a traditional yule log,from a recipe by award-winning pastrychef Andre Fusero. “The yule log bringsthe Christmas spirit right to the end ofthe meal,” says Villarmia.
Bali’s New Year’s menu offers similarfine dining fare, with an emphasis onseafood, steak and duck.
If fine dining for the larger appetite ismore your style, then head on over toWaikiki Starlight Luau, where the holidayofferings are bountiful.
“The luau is amazing,” says ChefVigilla. “It’s a journey through Polynesiawith music and dance, and we keep thefood as locally grown and as traditionalas possible.”
This year, in addition to the dozens ofdishes offered at the luau, Vigilla and histeam have added some show-stoppingfavorites.
“The food is local all the way,” he says,“and we’re adding charred, carved primerib done teriyaki style, as well as turkey,hams and all the Hawaiian traditionalfavorite foods.” With traditional Samoan,Tahitian and Hawaiian dance with musicand a firework finale, the Starlight Luauoffers spectacular all-round entertain-
cover story
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Left: Pastry chef AndreFusero makes the hotelChristmas pastries and
desserts.
Bottom: Bali’s highly covetedYule Log is the type ofdessert that makes the
holidays enjoyable.
T
Story and Photos by Jo McGarry
ment and an unforgettableway to celebrate the holidays.
And amid the bounty of all-you-can-eat buffets Hawaii hasto offer, Hilton HawaiianVillage’s Rainbow Lanai ishard to beat.
“I go to a lot of buffets andthis one is really one of themost extraordinary,” saysVigilla, laughing. “It isn’t justamazing value, but it’s thepresentation, the quality ofthe food and the fact that youhave a wonderful beachfrontview. Kamaaina families loveto come to Rainbow Lanai forthe buffet, and this year wehope they will come and enjoythe special chef stations we’recreating for them, too.”
Expect to see chefs carvingroast leg of lamb and prime ribat the Christmas Eve,Christmas Day and New Year’sEve dinner buffets, and expectto see a number of seasonaldishes especially for the holi-days. “We’ll have seared crabcakes to order, oystersRockefeller and clams casinomade by chefs at cooking sta-tions, and we’ll be grilling beefand chicken sate to order,”
Vigilla explains. “Steamedcrab legs, poke and a desserttable also should prove majorattractions.”
And while dining at TropicsBar and Grill may be casual,the restaurant certainly hassomething unique to offer itspatrons: “Christmas and NewYears at Tropics — whowouldn’t want to celebrate at80 degrees on the beach?”Vigilla says.
To add to the season’s cele-brations, Hilton HawaiianVillage is offering a kamaainaroom package of just $189 per
night, which may come inhandy if you decide to spendthe last night of the year relax-ing into the early morninghours in the company of two ofHawaii’s best-loved musicians.
“We have top-rate entertain-ment early in the evening withthe world-renowned impres-sionist Andre-Philippe Gagnon,”says Vigilla. “And we’ll headinto 2011 with Cecilio &Kapono.”
Come young, old, tourist orlocal, for Hilton HawaiianVillage has the entire holidayseason all wrapped up.
Top left: A chicken entree forChristmas. Top right: A complete
dinner menu at Bali Steak & Seafood.Right: Hilton Hawaiian Village chefs,left to right, Brooke Tadena, Roberto
Los Banos, Andre Fusero, JeffreyVigilla (seated), Brett Villarmia, SteveChang and Steve Avergonzado, are
dressed for the holidays.
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inside feature
Above: Mixing local flavors and ethnic ingredients,this dish of duck with ginger orange li hing sauce,and moo shu-style spring rolls makes for a colorfulholiday platter.
Right: Osso bucco on a bed of lentils with roastedvegetables and apple puree.
Bottom: New Zealand Grilled Lamb Chops ($41).
Bottom Right: Grilled Atlantic Salmon with tempurashrimp and scallop souffle ($35).
Enjoying the Food,
t Top of Waikiki,executive chefJohn Neff has cre-ated a menu thatcombines his culi-
nary travels with some localtwists. One of the hot spots forNew Year’s Eve, Top Of Waikikioffers fine dining in a casuallyelegant arena, a varied menuand, as general manager CraigBunkley says, “a 360-degreeview of the fireworks.”
Neff recently sat down withDining Out and shared the thoughtprocess behind his dishes.
Jo McGarry: I see local influ-ences on your menu right awayand a lot of combinations of fla-vors. Did you grow up here?
John Neff: Yes, I grew up inHawaii and left to go to Boise in1997 to study sports medicine.But I’d always been cooking. Iwent to culinary school inSeattle. I ended up in Vegasworking for Michael Mina atNobHill and gained a lot ofknowledge there. It was a greatatmosphere of fine dining andwinning awards. Then I went
Fiamma, which is aNew York-basedItalian restaurant thatopened at the MGM.So I worked there andlearned so much fromAnthony Amoroso andMichael White. Andafter that I felt like Ihad learned a lot, so Idecided to come backhome and my first jobhere was with Chai. Icame here to Top ofWaikiki in 2006.
JM: That’s a lot of
fine dining, and some seriouslytalented chefs you’ve workedwith.
JN: Yeah, and that’s what yousee in my style, I hope — a lot ofthe influence of Hawaii andother cultures. Growing up inHawaii, I know the local flavorsand I understand them, but Ihave a lot of other influences.
Like this plate here (TeaSmoked Duck Duo), wherethere’s a green papayamacadamia nut salad servedwith smoked duck breast and ali hing orange ginger sauce. Sothe Asian flavors are there, andit’s served with duck confitspring rolls that are moo shustyle with hoisin barbecuesauce. That’s how I like to usethe flavor profiles I know.
JM: This grilled salmon dishhas a tempura soufflé that isfabulous. It’s hard to believetofu can taste this good!
JN: Thank you. Yeah, this dishis a play on miso butterfish —there’s a miso broth, there’s ascallop and shrimp tofu soufflé
that’s tempura’dand it’s servedwith our braisedbaby bok choiand white shime-ji mushrooms. Iknew I wanted todo a tofu dish,but I needed tothink how to takeit to the nextlevel.
JM: I love howone ingredientcan define a dish.
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ATop of Waikiki
View from theStory and Photos by Jo McGarry
JN: It’s the same with theblackened seared ahi. I want-ed to use the Kahuku seaasparagus, so I created thedish around the sea aspara-gus rather than around theahi. The sea asparagus is a lit-tle salty already, so I added awasabi aioli vinaigrette, andthen the spice comes fromthe blackened seared ahi, andthere’s a balance with thesweet and sour fennel andMaui onion salad with orangesegments.
JM: Lots of flavors on oneplate.
JN: I like to give variety soon the menu people will findthere are different themes.There’s Middle Eastern flavor,for example, in the lamb dishchops with curry flavors,mint-infused basmati rice,Hamakua mushrooms, acabernet pomegranate reduc-tion and curried cippolinionioins.
JM: How do you balance amenu that suits locals andtourists?
JN: Local people finddishes they’re used to, butwe add a twist that most like-ly appeals to everyone —like in our braised short ribs.It’s a nice 8-ounce piece ofslowly braised short rib,served with our own home-made kim chee and rice.
JM: For New Year’s, whatdo you have that’s specialon the menu?
JN: I decided to do what Ithought were some reallygood-tasting dishes — dish-es people are comfortablewith as well as some theymay not have seen before.So, for example, there’s aBraised Pork Belly withParsnip served with applepuree and a jalapenokumquat chutney; there’s aWilted Spinach Duck Confit
Salad with a pomegranatevinaigrette, pear, bleucheese and toastedmacadamia nuts, and anoth-er appetizer is Pan SearedDay Boat Scallops withBraised Pancetta, Ewa SweetCorn and Pea and CrabRisotto. Entrees includeBraised Short Ribs servedwith truffle potatoes, grilledasparagus and roasted babycarrots, or Char Siu BlackCod with lemon grass-infused rice and a stir-fry ofvegetables served withpapaya and Kahuku seaasparagus poke.
And there’s aChimichurri Sous Vide ofPork Loin, which comeswith creamy polenta,braised Swiss chard,smoked bacon lardoonsand an apple balsamic driz-zle.
Hopefully, they’re alldishes that local peoplewill enjoy — along with theview and the fireworks.
inside feature
Right: tartare Day Boat Scallops are pan seared and served with Ewa corn pudding, Kamuela tomatoes and aMaui onion relish ($16).
Center right: Appetizers at Top of Waikiki include blackened sashimi, scallops and ahi tartare served withCaesar salad.
Bottom right: Spicy Tuna Tartar Caesar Salad ($12).
Bottom left: Chef John Neff
Top Of Waikiki
Where:2270 Kalakaua Ave.Top Floor
Call:923.3887
Website:topofwaikiki.com
Notes:Top of Waikiki New Year’s reservations are being taken at 237.3450
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If you’re looking for some great-value,
high-quality sushi during the holidays,
head to Sushi Ichiban on Waialae Avenue,
where a sushi bar dominates the intimate
dining room, and reasonable prices abound.
At lunch, sit at the sushi bar and enjoy a
wide range of fresh nigiri and sashimi from
the hands of sushi chef Mann Nakasenh.
Lunch sets (see photo) cost under $10
and there are a number of combination sets,
including the Sushi Lunch Set, that com-
bines two pieces of salmon, two pieces of
ahi, two pieces of Thai snapper and one
piece of ika (squid) with tobiko. All sets are
served with rice, tsukemono and house
salad.
In addition to the value-priced lunch spe-
cials, a regular menu is served at lunch and
dinner and offers fresh fish, steaks, chicken,
udon and ramen, sushi and sashimi sets,
and occasional pasta dishes.
Among the most popular menu items
gaining a loyal, local following are Chicken
Katsu, Pork Katsu and Teri Chicken, and
Mochiko Chicken.
eat this
Left: Delicious lunch sets costjust $10 and come with rice,tsukemono and house salad.
Sushi Ichiban
Where:3579 Waialae Ave.
Call:737.8820
Hours:Monday-Sunday, 10:30
a.m.-2 p.m. (lunch), 5-11
p.m. (dinner)
Wheree variety,, value-pricedd mealss rule
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Purchase a $50 Gift Card before 12/24/10 and receive a bonus Gift Certificate worth $10 as our gift to you!
humble, but don’t let thatfool you. Drop in at thisunpretentious corner ofKalihi and Kahai streetsand you’ll find some of thebest plate lunches in thecity.
We asked enthusiasticcustomers Dax Migita,Glenn Lee and Bryce Zaneto share their thoughts onwhat makes lunch at KahaiStreet so special.
Dax: “I’ve been coming twice
a month, maybe for the
past few months or so.
Today I’m having the pot
roast with potatoes and car-
rots, and sides of rice and
mac salad.
“I like that they have the
menu online so you can
check what they have and
call in and order.
Wednesday is a great day
because they have the
chicken potpie, and Friday
they have the prime rib. But
you have to get here early
for that and wait in line
from about 10 in the morn-
ing. It’s really worth it,
though!”
Glenn: “I’m having the furikake
crusted ahi and brown rice,
and macaroni potato salad.
“I try everything. I like
their mixed/combo plates.
Some days they have two
items so you get to taste
more of the menu. I’d say to
anyone who’s never been
there, you have to try it.
The prices are reasonable
and the food is very good.
It’s like a high-end plate
lunch.”
Bryce: “I’m having the fried
shrimp with the very fresh
green salad. The dressing is
awesome! I don’t know
what kind of dressing it is,
but it’s really good. It’s very
fresh and good.
“It’s my first time here
today. I’d heard a lot about
the place from my friends
so I wanted to come and try
it. I thought I was getting a
free lunch, but I got here
late so I had to buy it myself
(laughs). It’s excellent!
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what we’re eating at...
Kahai StreetKitchen Where:237 Kalihi St.
Call:845.0320
Website:www.kahaistreetkitchen.com
Customers Dax Migita, Glenn Lee and Bryce Zane find the food to be excellent at Kahai Street Kitchen.
Kahai StreetKitchen
Celebrate a new beginning.
New Year’s EveFriday, December 31st at The Royal Hawaiian,
a Luxury Collection Resort, Waikīkī
Enjoy spectacular New Year’s Eve events at The Royal.Featuring The Pink Lū‘au at the Monarch Room, AzureRestaurant’s fabulous, 5-course New Year’s Eve Dinnerand The Pink Party at the Ocean Lawn and Mai Tai Bar.
For details, visit royal-hawaiian.com, call 921-4600.
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At Shabu ShabuBangkok, the chicand affordable new
restaurant located onKapahulu Avenue, there’s aChristmas special runningDec. 24 and 25.
The menu comprises anappetizer of two spring rollsper person, with a choice ofone of the restaurant’sbountiful entrée plates. Aseafood platter, whichincludes shrimp, scallops,fish, calamari, mussels,clams and shrimp wonton,is pleasantly presented andoffers outstanding value atjust $26.95.
Vegetarians will love thealternative to turkey or hamon Christmas Day, in ShabuShabu Bangkok’s colorfuland artistically arrangedVegetable Combo ($14.95), amélange of fresh exotic veg-etables. Among the itemsincluded in this dish are
locally grown greens, babybok choy, choi sum, water-cress, ong choi, baby pump-kin, a selection of mush-rooms, tofu and other sea-sonal vegetables from localfarmers, served with vege-tarian broth and vegetariansauces. Five different Thaidipping sauces come witheach entrée.
On the Christmas Day setmenu, there’s a choice ofnoodles between udon yakisoba, spinach soba, eggnoodles and long rice, ora choice of rice among jas-mine, white or brown.
Dessert is included inthe fixed price.
Prices are $21.95 forcomplete VegetarianCombo, $24.95 for com-plete Meat Combo mealand $26.95 for the SeafoodCombo. Unlike most othershabu shabu-style restau-rants, Shabu Shabu
Bangkok offers tablesideservice and full wait staff.
on the menu
Top left: The Meat Combois deliciously priced at
$24.95.
Top right: The vegetariancombo is a colorful mix oflocally grown vegetables.
Below: The Seafood Comboincludes scallop, shrimp,
mussels and clams.
Shabu ShabuBangkokWhere:949 Kapahulu Ave.
Call:732.7666
Hours:Christmas Eve, Day dinner will be served from 4:30 to 10 p.m.
Specials for Christmas
ask jo
?Jo,While dining at a
restaurant recently, wewere disappointed in ourentrée because while wewere expecting one dish,we were served another.We alerted the waiter,who said he had notdescribed the special cor-rectly, and he told themanager.
The manager, however,would not give us creditfor the $35 entréebecause we said part of itwas edible.
Is there anything as aconsumer that we couldhave done differently? Wefelt totally ripped off, andthe manager wasextremely rude and insen-sitive.
A disappointed con-sumer
Dear disappointed con-sumer,
Oh, these are the sto-ries that I love to printbecause restaurant man-agers and owners clipthem out and stick themon the wallsof their staffrooms andk i t c h e n s .Your taleserves as ar e m i n d e rthat somany thingscan gowrong inone shortdining expe-
rience, and that an inat-tentive staff can cost arestaurant thousands ofdollars.
Of course, the waitershould have apologizedfor not paying attentionat the pre-dinner briefing;the manager should haveaddressed your concernsand offered — if not arefund — then a differententrée, and they bothshould have noticed thatyou were leaving unhap-py and upset. When I con-tacted the restaurant (as Ialways do) to try to recti-fy your complaint, no onecalled me back.
There is nothing youshould have done differ-ently, and it should comeas no great shock if youdon’t patronize thisrestaurant again.
Dining dollars are thekey to successful restau-rants. Poor treatment byinattentive staff and rudemanagement hold thekeys to failure.
D I N I N G O U T | D E C E M E B E R 1 9 - 2 5 , 2 0 1 0 | 1 1
Above: From left to right, chefs Gil Crisostomo, Jerry Gallardoand Daniel Provenza with the Royal Platter.
Shaka Santa ClausBring your keiki to Breakfast with Santa on Tues and Wed,Dec. 21 and 22, 8 to 10 am. Fun activities include facepainting, balloon art, and picture taking. Buffet breakfast of scrambled eggs, rice, country fried potatoes, bacon,Portuguese sausage, assorted pastries, fresh fruits, cereal,and choice of coffee, milk, or juice. $22 per person inc. tax,tip, and FREE photo with Santa. $11.50 children 5-11years. Validated valet parking $5. Reservations required.
Holiday Music JamSat: Manoa MadnessSun: Brother NolandMon: Sean Naauao
Tue: Hoku ZuttermeisterWed: Cyril Pahinui
Thur: Kawika KahiapoFri: Kaukahi
All performances 6-9 pm.No cover, no minimum.
...Susan Sunderland
Located poolside at theOutrigger Reef on the Beach2169 Kalia Road, Honolulu,HI 96815 ph. 808.924.4990
Kamaaina rates from$139 per night.
Free valet parking11am-3pm with purchase.
1.800.OUTRIGGERoutriggerreef.com
Cheers to
CALABASH
CHRISTMAS
bread and baklava, a clas-
sic Greek dessert made
with crispy buttered
phylo layers filled with
walnuts, spices and
topped with lemon-honey
syrup.
“Customers really love
it,” says Chef Daryl Op-
penheimer. “It’s very pop-
ular.”
So popular, in fact, the
chef says the Royal Plat-
ter has become The Fat
Greek’s signature dish.
And at $36 for the en-
tire meal plus two sodas,
it’s good to be the king,
and queen, since this
feast perfectly serves
two.
Don’t forget the daily
specials. Papa’s signature
Couscous is $20 on
Monday, Chicken
Alexander is $12.95 on
Tuesday, the Fat Greek
Kabobs are $12.95 on
Wednesdays, Lamb Shank
is $14.95 on Thursday and
Moussaka is $14.95
Fridays.
As for the weekend, it’s
a surprise Chef Special on
Saturday and an ever-
changing dish Sunday.
Ever since The Fat Greek debuted
on the corner of Waialae Avenue
and St Louis Drive in Kaimuki in
2007, foodies from all walks of life have
gathered to get a taste of authentic
Greek food mixed with a dash of
Mediterranean flair.
It’s exactly three years later and busi-
ness at the restaurant is thriving, which
should be no surprise
given the creative,
healthy menu, gener-
ous portion sizes,
affordable prices and
welcoming atmos-
phere.
“We get repeat cus-
tomers from all over
the island — Kapolei,
Kaneohe, Waianae —
and they tell me, ‘Oh,
you should have (a
restaurant) here, you
should have one
there,’” says Fat Greek
Chef Daryl
Oppenheimer.
To satisfy cus-
tomers’ cravings for
additional locations,
The Fat Greek opened
a kiosk in Ala Moana
Center's Food Court in
November and is
ready to launch a
Waikiki restaurant between the Ilikai
and Kobe Steak House on Ala Moana
Boulevard before the end of the year.
“The Waialae location is more casual
dining, whereas the Waikiki one has a
more upscale ambiance,” Oppenheimer
says, adding that more Oahu branches
are in the near future.
But no matter where you dine, expect
to find the same great
Mediterranean food
that has made the
original Fat Greek so
popular, like Mussels ($4), Babaganoush
($6), Gyros ($8), Tabouli Salad ($7) and
Souvlaki ($10), just to name a few.
Stop by any location to try a few dish-
es and find why everyone is going Greek.
ONfoodie fare
Above: Thanks to Darien Provenza and Nicolai Chow, The Fat Greek Kiosk at Ala Moana Center is a hit among cus-
tomers looking for scrumptious Mediterranean dishes.
– From page 11TH
ES
IDE
1 2 | D I N I N G O U T | D E C E M E B E R 1 9 - 2 5 , 2 0 1 0
Leah
Fri
el p
hoto
s
931-6286
Full ala carte menu available • FREE 3 hours SELF parking with validationVisit www.dkrestaurants.com to view our holiday menus. Text DK to 80850 for more specials
Christmas4CourseDinner
5:30pm – 10pmFirst CourseChoice of:Classic Escargot, Hamachi Carpaccio or Big Island Tortellini
Second CourseKabocha & Carrot Bisque or Ahi Chop Salad
Main EntréeChoice of:Classically Aged Seared Prime Rib, Veal Osso Bucco,Surf & Turf or King Crab Crusted Opakapaka
DessertWarm Chocolate or Fresh Strawberry Brulee
Coffee or Tea
$55 per person
Holiday Specialfrom Sansei
From The Sushi BarFresh New Zealand Oysters On the Half Shell - $15Sansei’s Dragon Fly Roll - $18Fresh Blue Fin “Ootoro”Nigiri Sushi - $17 Sashimi (half) - $18 (full) - $22King SalmonNigiri Sushi - $7 Sashimi - $14King Clam “Mirugai”Nigiri Sushi - $11 Sashimi - $22Hiramasa Carpaccio - $16Contemporary Nigiri Sampler - $18
From The KitchenSou Vide of Hawaiian Snapper - $Market PriceLuau Leaf Wrapped Fresh Catch of the Day - $26Slow Roasted Pork Brisket - $26
What are Dining Out editor JoMcGarry, husband BobbyCurran and their sons, Max andFinn, hoping for this Christmas?How about a great place to eat?Join Jo and the gang by leafingthrough our trusty holidayrestaurant guide, a greatresource for all foodies.
What are Dining Out editor JoMcGarry, husband BobbyCurran and their sons, Max andFinn, hoping for this Christmas?How about a great place to eat?Join Jo and the gang by leafingthrough our trusty holidayrestaurant guide, a greatresource for all foodies.
HolidayWishesHolidayWishes
holiday special
Call: 735.3888
Hours:Monday-Friday, 10 a.m.-midnight;Saturday, 8 a.m.-mid-night; and Sunday, 8a.m.-10 p.m.
Sides:Fusion cuisine is al-ways on the menu atAnytime Cafe, wherediverse classics suchas Spaghetti withMeat Sauce ($9.75),Pig Feet ($9.50) andHai-Nan ChickenRice ($11.95) andLoco Moco ($9.50)can be found — andenjoyed.
Christmas Special //$25.95
At the trendy bistro and cafeknown as Anytime Cafe, cus-tomers can experience the joyof the season by ordering fromthe restaurant’s holiday menu.Satisfy your cravings by start-ing with the Fried DumplingSalad and the Shrimp BisqueSoup. Then choose between
Veal Chop, which comes withmushroom in marsala demi-glaze sauce and served withpasta and vegetables, andLobster Pasta, served in pinksauce with baked lobster tail.The meal ends with the ever-scrumptious dessert, CreamBrulee.
ANYTIMECAFE2919 Kapiolani Blvd., #218 // Honolulu
Call:585.0011
Website:www.chaisislandbistro.com
Hours: Tuesday-Friday, 11a.m.-10 p.m.; Monday,Saturday and Sunday,4-10 p.m.
Sides:Chai’s is not only ahotbed for ono food,but superb local mu-sic. This week, catchisland favoritesMelveed Leed, JerrySantos, NathanAweau, Hoku Zutter-meister and DannyCouch (pictured).
Deconstructed Beef Tenderloin Wellington // $40
The entree choices are plen-tiful at Chai’s Island Bistro,located at Aloha TowerMarketplace. Try theDeconstructed BeefTenderloin Wellington withmushroom foie gras puff, babyvegetables and fire-roastedchestnut and taro stuffing. Add
in a salad such as PoachedJumbo Black Tiger Prawns andOrganically Grown Big IslandBaby Romaine, Caesar Salad($10), and an appetizer such asRoasted Macadamia Nut andFresh Ahi Poke in a Ti LeafPouch ($13), and you’ll be gladyou dined at Chai’s.
Sides:Leave room in yourbelly for Ho Ho’s va-riety of desserts,which include Rice,Banana and Spongecake, Almond Cook-ies, Gin Dui andMochi. On the week-ends, the restaurantadds pie and icecream to the dessertsmenu.
Crablegs Dinner Seafood Buffet //$14.95, $17.95
If you’re a seafood lover,Ho Ho Chinese Restauranthas a holiday meal for you.The Crablegs Dinner SeafoodBuffet features DungenessCrab with Salt and PepperGarlic, Steamed Fish andMussel Poke. Appetizersinclude Crab Meat Cream
Cheese Won Ton, Crispy GauGee and Popcorn Shrimp.Over the weekend, Ho Hoadds two differnt types ofcrabs and includes SteamedBasa Fish to the menu. Costis $14.95 Monday throughThursday, and $19.95 onFriday, Saturday and Sunday.
HOHOCHINESE590 Farrington Hwy. // Kapolei
Website:www.ihophawaii.com
Hours:Open daily, 7 a.m.-10 p.m.
Sides:A visit to IHOPwould not be com-plete without order-ing the restaurant’sFamous Pancakes.Customer favoritesinclude New YorkCheesecake ($8.29),Pick-A-PancakeCombo ($8.99) andChocolate Chip($7.99).
A Festival of Flavors // $5.99-$8.99
This holiday season, whynot start the day off right atone of the country’s favoriterestaurant chains? At IHOP,patrons may feast on theaffordable yet highly deliciousdish, A Festival of Flavors,which comes with two eggs,hash browns and a choice of
meat (bacon, sausage or ham).Then, save room for the follow-ing sides/desserts: CinnamonApple Crepe, Banana BreadFrench toast or PumpkinPraline Pancakes. Available atfive convenient locations,including Ala Moana, Pearl Cityand Windward Mall.
IHOP449 Kapahulu Ave., #101 // Waikiki
1 4 | D I N I N G O U T | D E C E M B E R 1 9 - 2 5 , 2 0 1 0
Sides:Kobe recently intro-duced pupus to itslounge menu, includ-ing Togarashi Fries($5), Mini Sukiyahi($5), Garlic FriedRice ($5) and GarlicPork Chops ($12). Butthe lounge’s sushi barremains and contin-ues to serve up fa-vorites such as theEmperor Sushi Plat-ter.
Lobster and Steak Combination //$45.95
In the mood for delectablesteak and seafood? Head intoWaikiki and drop in on KobeJapanese Steak House, whichis featuring a tasty Lobster andSteak Combination thismonth. You’ll get cold-waterlobster paired with Kobe’s ten-der sirloin steak, Shabu Shabu
soup, picked vegetables,grilled shrimp appetizer, tep-pan vegetables and green tea.When done, try selectedlounge offerings as Edamame(regular or spicy, $4) or FreshPoke (spicy or mild, $10) in theteppanyaki rooms. Simply deli-cious. Simply Kobe.
Sides:La Palme D’Oropened its doors sixyears ago and its rich,Japanese-influencedFrench pastries havebeen attracting pa-trons ever since. Pop-ular orders includeFramboise Fromage (alight cheesecake) andPear Tart (baked invanilla syrup and al-mond creams.
Strawberry Shortcake //$28, $38, $48
If it’s sweets that you’recraving, add La Palme D’Or toyour Christmas wish list anddrop in at the Ala MoanaCenter location. On the menuis La Palme’s StrawberryShortcake (extra small, $28;small, $38; or medium, $48),featuring layers of moist
sponge cake, fresh whippedcream and strawberries. Ifstrawberries don’t cut it foryou, try La Palme’s CheeseD’Or ($30), a souffle cheese-cake, or Bouche de Noel(small, $33; medium, $43), withdelicious chocolate creamwrapped in vanilla sponge.
LAPALMED’OR1450 Ala Moana Blvd. (Ala Moana Center) // Honolulu
Website:www.napoleonsbakery.com
Hours:Most locations open24 hours. Itemsavailable while sup-plies last.
Sides:You can order a cus-tom Red Velvet SheetCake with three days’advance notice.Choose betweenPlain Red Velvet 1/4Sheet Cake ($40),1/2 Sheet Cake ($55)and Full Sheet Cake($85).
Strawberry Cloud Cake //$15.40
Napoleon’s Bakery alwaysserves up the finest in desserts,and it’s no different during themonth of December. Thismonth’s “Best of the Best” spe-cials include Strawberry CloudCake ($15.40), Oreo Cookies nCream Cake ($17.95), TiramisuTorte ($17) and Black Forest
Coffee Cake Square ($1.55).Other great deals feature RedVelvet Cake ($18.15), Suger FreeCranberry Delite Cake ($12.75)and Christmas Dobash Cake($16.30). Prices are slightly high-er at Ala Moana and Pearlridgelocations, and items are for Oahurestaurants only.
NAPOLEON’SBAKERYLocated at all Zippy’s locations // Oahu
Sides:The Tropical Baklava($7.50) dessert isamong the most re-quested at OceanHouse Restaurant.The after-meal treatfeatures a light andflaky filo dough filledwith coconut,macadamia nuts andpassion orange glazeserved with Haupiasorbet. Yummy!
Peppered New Zealand Salmon //$33.50
The beauty of dining in atOcean House Restaurantrests not only in its scenic vis-tas, but its deliciously pre-pared dishes as well. Duringthe holidays, stop in and trythe Peppered New ZealandSalmon. This entree comeswith wild New Zealand
salmon served with cham-pagne dill beurre blanc, whitetruffle Yukon gold mashedpotatoes and vegetable nama-su. A Special AppetizerSeafood Martini ($16.50) —oyster, shrimp, lobster andcrab served in a wasabi cock-tail sauce, is provided.
OCEANHOUSE2169 Kalia Road // Waikiki
D I N I N G O U T | D E C E M B E R 1 9 - 2 5 , 2 0 1 0 | 1 5
holiday special
Call: 356.8300
Hours:Open daily, 11 a.m.-10 p.m.
Sides:Happy Hour is of-fered daily at Ro-mano’s, where themenu is replete witha variety of drink andappetizer specialsbeginning at 4 p.m.As part of a holidaygift card promotion,Romano’s is offeringcustomers a $5bonus voucher withthe purchase of a $25gift card.
Pick Up Your Own Party Program //$14.99 and up
Invite Romano’s MacaroniGrill to your holiday cele-bration with its Pick UpYour Own Party Program, aneasy and affordable solutionfor those planning parties.It’s simple, with completedinners starting at just$14.99. The immaculately
prepared dinners, whichinclude a salad and choiceof two entrees, may beplaced with Executive ChefMichael Longworth and histeam via e-mail, fax orphone. Advance reserva-tions (24 hours) are highlyrecommended.
ROMANO’SMACARONI1450 Ala Moana Blvd. (Ala Moana Center) // Honolulu
Sides:The Royal HawaiianHotel offers ka-maaina and visitorsseveral places to dinein, including the SurfLanai Restaurant.The outdoor beach-side cafe providesboth breakfast andlunch, with the spe-cialty being main-land cuisine withtropical accents.
Spend Christmas Eve andDay at The Royal Hawaiian’sMonarch Room and AzureRestaurant. A brunch buffet isoffered at the Monarch Roomand features Eggs Benedict, anOmelet Station, a Sushi andRaw Bar and Chilled FoodDisplay. Enjoy a Chocolate
Fountain and ChristmasCookies for dessert. Cost is $88for adults, $53 for children (6-12). Dinner inside AzureRestaurant features Asparagusand Tarragon Crust, Baby BokChoy and Red Thai SpicedLobster Sauce. Cost is $125 foradults and children.
THEROYALHAWAIIAN2259 Kalakaua Ave. // Waikiki
Call: 923.3877
Hours: Open nightly, 5-9:30p.m.
Sides:Located on the topfloor of the WaikikiBusiness Plaza, Top ofWaikiki makes a com-plete 360-degree turnevery hour, giving din-ers an extraordinaryview of Oahu. Therestaurant opened in1965 and has sinceserved more than 1million patrons.
Christmas Menu // $42
Enjoy the holidays from oneof the highest points on Oahu— inside Top of Waikiki —while dining on a specially pre-pared meal for Christmas Eveand Day. The restaurant’smenu features Lobster CrabCake, Basil Mango Vinaigrette,Avocado Mango Salsa, Baby
Romaine Caesar Salad, ShavedAsiago and Garlic Crostini. Themenu includes Prime Rib withAu Jus and Horseradish Cream,Parnip Mashed Potatoes,Sauteed Green Beans and MauiOnion with Smoked Bacon. Fordessert, there is Parrot BayEggnog Coconut Custard.
Sides:Aside from its won-derful breakfast,lunch and dinnermenus, Tropic’s of-fers a variety ofdesserts, includingCoconut MangoCake, GingerScented LilikoiCreme Brulee andKona Coffee Mascar-pone Cheesecake —each of which costs$9.50.
Roasted Half-Chicken //$47, $23.50
Among the many hot din-ing spots that Waikiki has tooffer is Tropics Bar & Grill,where patrons can feast onthe restaurant’s RoastedHalf-Chicken. The dishcomes with RosemaryGrilled Pineapples, TropicsVegetables and Natural
Chicken Roasting Jus. Sidesare Maui Onion TruffleBisque with Cheese Sticksand Parsley, while thedessert is Sugar and SpiceCreme Brulee and BoucheNoel with seasonal berries.Cost is $47 for adults, $23.50for children (12 and under).
TROPICSBAR&GRILL2005 Kalia Road // Waikiki
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Lunch specials at the
a l w a y s - p o p u l a r
Restaurant Suntory
continue to draw large
crowds, but it’s the high
quality of ingredients,
particularly at the sushi
bar, that keep customers
coming back for more.
“We offer a $12 special
lunch every day,” says
general manager Aki
Peters, “and a special
that often sells out as
soon as the restaurant
opens. But we get com-
ments every day on the
high quality of the sushi.”
You can eat three differ-
ent ways at Suntory:
there’s a teppanyaki
room, where sizzling
plates of lobster, steak
and seafood are served
daily for lunch and din-
ner; at an intimate sushi
bar, where diners enjoy
first-rate sushi at the
hands of experienced
sushi chefs; or washoku
style, in which you
choose from a large menu
s e l e c t i o n
offered in a
room overlook-
ing the land-
scaped gardens
of the Royal
H a w a i i a n
S h o p p i n g
Center, with a
view of Waikiki’s
famous pink
hotel.
There’s an
u n d e n i a b l e
emphasis on the
use of local
i n g r e d i e n t s
within each of
Suntory’s sepa-
rate dining
rooms, with top-
quality meats
and seafood
served through-
out. The teppa-
nyaki menu is
impressive, with
live Big Island
abalone and live
Maine lobster
served alongside
filet mignon and
sirloin steak,
with shrimp,
sashimi and
fresh local
seafood. A
G o u r m e t
Suntory Course
($120) from the
t e p p a n y a k i
menu also offers
foie gras as part
of the menu.
Go early for
lunch during the
holidays if you want to
sample some of the best
value, highest-quality
lunches in Waikiki.
“We are really busy dur-
ing the season,” says Aki,
“but we do manage to
keep a high standard of
quality and service
throughout the day and
night.”
lite bites
RestaurantSuntory Where:Royal Hawaiian Center,
3rd Floor
2233 Kalakaua Ave.
Call:922.5511
Website:www.restaurant
suntory.com
Left: At Restaurant Suntory,
experienced sushi chefs offer
the highest quality sushi.
Bottom: Washoku entrees all
come with salad, steamed rice
and miso soup. Popular choic-
es include Shabu Shabu Gozen
($34), Wafu Steak Gozen
($32) and Sashimi, and
Tempura Gozen ($33).
D I N I N G O U T | D E C E M B E R 1 9 - 2 5 , 2 0 1 0 | 1 7
WHOLE(18 LBS. RAW WEIGHT BEFORE COOKING)2 QT. AU JUS & 16 OZ. HORSERADISH
TURKEY14–16 LBS
TURKEY, STUFFING& GRAVY ONLY
$129 +TAX
COMPLETE TURKEY PACKAGE14-16 LBS TURKEY, STUFFING,GRAVY, MASHED POTATO,PUMPKUN OR APPLE PIE $159+TAX
841-0931 kennyshawaii.com
available at our Kam Shopping Center location
SPECIAL TURKEY PLATES
INCLUDES: TURKEY, STUFFING,GRAVY
AND MASHED POTATOES.AVAILABLE AT
KAMEHAMEHA SHOPPING CENTER841-0931
AND KENNY’S HAWN BBQ ATROYAL HAWAIIAN SHOPPING CENTER
922-3333
$11.99
$19999+TAX
$37999+TAX
are offering Gift Certificates specials
*Complimentary Certificates Valid 1/2/11 - 6/30/11This offer is good 11/26/10 - 12/24/10
Buy $100 in Gift Certificate& Receive a Complimentary
$25 Certificate
Buy $50 in Gift Certificate& Receive a Complimentary
$10 Certificateor
or visit our restaurants both located inOutrigger Reef Hotel On the Beach of Waikiki • 2169 Kalia Road
Beach Front Dining
Please call 923-4056 Between 9 am-3 pm
Parking along left side of Bldg and right side of bldgall stalls except 1-10
WHERE TO DINE
Symbol KeyBreakfast
Lunch
Dinner
After Midnight
Alcohol served
Online
Catering
Atlantis Seafood & Steak2284 Kalakaua Avenue
922-6868
d.k Steakhouse2552 Kalakaua Ave.,
Waikiki Marriott Beach Hotel
931-6280
La Palme D’orAla Moana Center - Mall Level
Mountain side, next to Shirokiya
941-6161
Napoleon’s BakeryLocated inside of Zippy’s
Willows, The901 Hausten St.
952-9200
AMERICAN
BAKERYFendu Boulangerie2752 Woodlawn Dr.
Manoa Marketplace
988-4310
Tropics Bar & Grill2005 Kalia Road
Hilton Hawaiian Village (Ali‘i Tower)
949-4321
Panya711 Queen St. 597-8880
1111 Bishop St. #4 536-8363
Ala Moana Center 946-6388
Royal Hawaiian Center 791-2969
2 0 | D I N I N G O U T | D E C E M B E R 1 9 - 2 5 , 2 0 1 0
Soup of the DayChoice of AppetizerA. Lao Rock & Roll
B. Baked Lobster AvocadoC. Escargot
Choice of One Entree• Fisherman Pie
• Baked Cornish Hen• Baked Salmon • Asian Classic
• Cheese Ravioli w/LobsterPLUS Crème Brûlée(*$5 for Lamb Wellington)
$24.70 per person
Pre-order Yule Logs Now
GIFT CERTIFICATES AVAILABLE3447 Waialae Avenue • 739-0993 • jjfrenchpastry.com
Holiday
Fruit Cake
Now Available
$7.95 Loaf
$14.00 2 Loaves
START OFF AT THE TOPTHIS NEW YEAR’S EVE WITH
START OFF AT THE TOPTHIS NEW YEAR’S EVE WITH
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
Early Bird Special
Only$12.95
Add $3.00 for Complete Mealwhich includes soup or salad, ice cream11 am - 7 pm
All Day for Locals with IDSpecials not valid on Holidays
Chinese Chicken SaladScallop Soup • 2 Live Maine Lobsters
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 12/31/10. Not Valid on Christmas Day.
LUNCH 10% OFFDINNER 20% OFF
KAMA‘AINA SPECIAL!
Makino’s Christmas PresentOrder a Makino Chaya Bento for $3.97
or $4.97 and receive a FREE $4 or $5 Makino Chaya
Restaurant Gift Certificateof equal value from purchase.
‘Tis better to give and receiveFor each $25 gift card purchased now through December 31st
at either of our two Hawaii restaurants,receive a complimentary $5 dining certificate.
Help us support the Hawaii Food BankWhen purchasing your gift cards, bring in a non-perishable food donationfor the Hawaii Food Bank and receive an additional $5 dining certificate
from Romano’s Macaroni Grill.**
ALA MOANA CENTER1450 Ala Moana Blvd. Suite 4240, Honolulu, HI 96814
808.356.8300
*Dining certificates valid 1/1/2011 to 6/30/2011.Offer valid in Hawaii only. Not valid for gift cards purchased at macaronigrill.com.
Dining certificates may be used at Hawaii restaurants only.** Limit one per customer.
QUEEN’S MARKETPLACE201 Waikoloa Beach Drive, Waikoloa, HI 96738
808.443.5515
WHERE TO DINE
I Love Country Cafe451 Piikoi St.
4725 Bougainville Dr.
783-7901
Don Ho’s Island GrillAloha Tower Marketplace
528-0807
Wailana Coffee House1860 Ala Moana Blvd.
955-1764
Zippy’sCall the one nearest you.
Max’s Of Manila94-300 Farrington Hwy
801 Dillingham Blvd.
951-6297
Kit N Kitchen1010 University Avenue
942-7622
Kani Ka Pila Grille2169 Kalia Rd, Outrigger Reef on the Beach
924-4990
Kenny’s Restaurant1620 N. School St.
841-0931
Kenny’s Express2nd Floor, Royal Hawaiian Shopping Center
A hot idea for the holidays!Hanaki Gift Certificates!
To celebrate our 14 years, for every $150 purchase,receive a $10 gift from us to you!
offer expires 12/31/10
HanakiShabu Shabu
11:30 am-2:30 pm; 5 pm-10 pm (Closed Tuesdays)
MANOA MARKETPLACE (Tons of FREE Parking) 988-1551
HolidayMenuHolidayMenu
Sun-Thu 10:30am-10:30pm; Fri/Sat 10:30am-Midnite1113 Smith St. 545-3008 FREE PARKING
Lettuce WrapWintermelon/Virginia Ham Soup
Honey Walnut ShrimpCrispy Taro Duck
Braised Boneless Chicken w/ Shiitake Mushroom
Sizzling Short RibGarlic Fried RiceHoliday Dessert
$218(10 people)
$98(4 people)
Ilima Award WinnerMahalo for your Generous Support
12/20/10 - 12/25/10
D I N I N G O U T | D E C E M B E R 1 9 - 2 5 | 2 3
FREE GYOZA(3 pieces)
with purchase of any regular orders2pm - 6pm
WE DO NOTUSE MSG ONALL MENU!
677-5388 94-050 Farrington Hwy. • Waipahu, HI 96797
ton tonramenF I N E R A M E N H O U S E
BLACK SESAME TAN TAN RAMENHomemade black sesame paste. All natural. Tenderchar siu, half cooked egg & green vegetable. Newstyle in Hawaii, Healthy, less oil & No MSG. (Long-
term consumption of black sesame seedsbeautifies the scalp and hair as well as the skin.)
Now accepting reservations for holiday parties.Purchase $100 in gift cards
Receive a $10 gift card as our gift to you!
2919 Kapiolani Blvd., #218 MARKET CITY SHPG CNTR 735-3888
• Fried Dumpling Salad • Shrimp Bisque Soup.Choice of: • Veal Chop - Pan Fried Veal Chop w/Mushroom in Marsala
Demi Glaze Sauce. Served w/Pasta and Vegetables ~ OR ~
• Lobster Pasta - Lobster Meat in a Pink Sauce and Topped w/Baked Lobster Tail. • Cream Brulee.
Assorted Hong Kong Dim Sum Chinese Entrees - seafood black bean sauce,
pepper salt shrimp, and much more.Delicious Desserts – fresh baked pies, red
velvet cake and much more.
Prime Rib Carving Station with fresh roast turkey,roast suckling pig and baked pineapple ham.Seafood Station - Alaskan crablegs, pepper salt shrimp, clams, steamed fresh fish & seafood black bean sauce stir fry.International Salad Appetizer- sashimi, tako and fresh fish poke & much more.
Christmas Dinner Buffet Day
Turkey To Go Dinner Package - $109Give a Gift Card & Receive a Dining Certificate!
$22 adults • $21 seniors over 65 kids under 3 to 12 - $11Served from 9:30 am to 2 pm
$27 adults • $26 seniors over 65 kids under 12 - $14
Served from 4:00 pm to 9:00 pm
Christmas SpecialStrawberry Shortcake
Cheese D’or (limited in number!)
Bouche de NoelPlace your order by 12/21 Tues.
(early pickup available during the week).
Ala Moana Center-Mall Level, Mountain side, next to Shirokiya
www.lapalmedor-usa.com941-6161
WHERE TO DINE
GREEKThe Fat Greek3040 Waialae Ave.
734-0404
INDIANMonsoon IndiaDiscovery Bay (across Ilikai)
1778 Ala Moana Blvd., Ste 213
941-5112
ITALIANBella Mia Italian1137 11th Avenue
737-1937
Bella Mia Pizzeria2222 S. Beretania St.
941-4400
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
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Oahu’s Answer to Your AppetiteLook for it in the Star-Advertiser
-Every Friday in tgif-Pull-out section every Sunday
www.staradvertiser.com
Celebrate your evening with Hawaii’s BestEntertainer Danny Couch and
Award Winning Chef Chai ChaowasareeThursday December 24, 2010
Starter $12A Glass of Italian Sparkling
Prosecco and Gravlax SalmonRoulade with Crab Mousse
and Tobiko Caviar
Appetizer $12Sautéed Fresh Kona Baby Abalone
with Garlic and PepperRoasted Macadamia Nut &
Fresh Ahi Poke In a Ti Leaf PouchJapanese Eggplant &
Shabu Shabu Bangkok“Thai Style” Hot Pot949 Kapahulu Ave.732-7666
The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel
923-2277
3660 on the Rise 3660 Waialae Ave.
737-1177
PACIFIC RIM
Fukuya Delicatessen & Catering2710 S. King St.
946-2073
OKAZUYA
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tableside
@@tablesideRight: It’s service with a smilefor Sandy Kanehira as she
pours a glass of wine.Inset: The Oysters Rockefeller
dish features five half-shellstopped with bacon, spinach,
caramelized onions andHollandaise sauce.
1 | Cindy and Frank Wood 2 |
Cheryl Cagampang, Dee Lim and
Paul Kopel 3 | Gary Nakamatsu,
Tom Beaber and Vic Angoco 4 |
Khanh Hoang, John Coughlin and
Richard Doyle 5 | Larry Heim,
Amerjit Ghag and James Avis
6 | Bruce Shigenaga, Herman
Steenmeijer, executive chef Kyle
Yonashiro and David Arita
Ruth’s Chris
When your heart desires fine din-ing and the best in USDA primesteak, Ruth’s Chris Steak House
is the right place to go. Now located intwo convenient locations — 226 LewersSt. in Waikiki and 500 Ala Moana Blvd.(Restaurant Row). Call 440.7910 (Waikiki)or 599.3860 (Restaurant Row) to makereservations.
Photos by Anthony Consillio
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