JUNE 26-JULY 2, 2011 Executive chef Sonny So and manager Johnson Ma present Seafood Village’s Dinner Party Menu ($24.95) featuring, from left, Bacon Wrapped Shrimp & Scallop, Sauteed Seasonal Vegetables, General Tso’s Favorite Chicken, Honey & Walnut Shrimp, Chinese Salad with Oriental Dressing and Crab-Country Style (center). Hong Kong meets Hawaii at Seafood Village in Waikiki, where authentic Chinese cuisine fuels diners’ cravings. See page 4 | Lawrence Tabudlo photo 4Kings Kitchen unveils new menu | 6 Chicken-skin moments at Max’s of Manila | 14 ALSO: Eggs ‘n Things serves it up with local flair |8 The Chinese Connection
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J U N E 2 6 - J U LY 2 , 2 0 1 1
Executive chef Sonny Soand manager Johnson Ma
present Seafood Village’sDinner Party Menu ($24.95)featuring, from left, Bacon WrappedShrimp & Scallop, Sauteed Seasonal Vegetables, General Tso’sFavorite Chicken, Honey & Walnut Shrimp, Chinese Salad with
Oriental Dressing and Crab-Country Style (center).
Hong Kong meets Hawaii atSeafood Village in Waikiki,
where authentic Chinese cuisine fuels diners’ cravings.
See page 4 | Lawrence Tabudlo photo
4Kings Kitchen unveils new menu | 6Chicken-skin moments at Max’s of Manila | 14
ALSO:Eggs ‘n Things serves it
up with local flair |8
TheChinese
Connection
Open Daily 11am-10pm2 0 6 5 S . B e r e t a n i a S t r e e t • 9 4 6 - 3 8 2 8
L o t s o f F R E E P a r k i n g !
at Beretaniaat Beretaniaat Beretaniaat Beretaniaat Beretaniaat Beretania
Under New Management20%OFFNot to be combined with any other offer.
Take OutOrders
FREE DESSERTwith any purchase; Dine in only.FREE DESSERTwith any purchase; Dine in only.
PEARL CITY98-718 Moanalua Rd•484-0052T-F 12-5pm Sat-Sun 10-3pm
www.madeinhawaiifoods.com
Pre-order Recommended.Limited Quantities!
Iam not a picky eater by any means —and never have been. In fact, whenasked on the spot, it’s hard to come up
with a food that I don't like. However, hav-ing said that, there are a few edible cre-ations I haven't explored to their full culi-nary potential, one of those being scallops.This week I made it a point to broaden
my horizons and expand my palatebeyond its comfort zone, and immersemyself into a scallop sanctuary of sorts.Boy, was I missing out on some of the mostdelectable foods to come from the sea. Nomatter how they’re prepared, these crus-taceans are so rich, sweet and tender thatyou won't know what hit you.
So, come alongwith me and enterinto the world ofscallops. You won'tbe disappointed atwhat you'll find atthe following “Ono,You Know” hotspots.
Atlantis Seafood & SteakMention the words “surf and turf” and
you’ll hear my stomach growl just a little(OK, a lot), but really who doesn't love somesteak and seafood in their lives? You don'thave to ask me twice!This week, I ventured to the heart of
Waikiki to what was once the formerWaikiki No. 3 Theater — now transformedinto Atlantis Seafood & Steak aka a culinaryparadise on earth.The staff here is friendly and patrons are
free to seat themselves, whether you wishto dine under a ship's majestic frame or outon the lanai overlooking beautiful Waikiki.Manager Frank Bennett introduced me to
an endless selection of seafood and steakspecialties, but I couldn't help but developan affinity for the Ocean Seafood Pasta($24.95). This best-seller features a moun-tain of pasta mixed with caramelized
onions, garlic, oregano, basil, Burgundywine and Roma tomatoes simmered for twoto three hours to create a special sauce.Then a cluster of fresh manila clams,shrimp, scallops and mahi mahi is added tothe dish to make for a festive feast straightfrom the sea. Delicious!“While the Ocean Seafood Pasta is a uni-
versal favorite, it seems like the Japanesetourists love the Togarashi Jumbo Scallops($25.95),” Bennet says.This enticing entree offers diners pan-
seared scallops with Japanese 7 spiceserved with Lilikoi Buerre Blanc and mangochutney. Your mouth will definitely bewatering at first sight — if it isn't already.And while all this is divine, the Deep
Fried Ocean Wrap ($12.95) is great forstarters. This appetizer will appease allappetites as it showcases jumbo scallopsand shrimp wrapped ever so deliciously inbacon and deep fried golden brown with atempting mango salsa.Locals, don't forget to inquire about the
kamaaina discount and receive 10 percentoff with a valid ID.
Atlantis Seafood & Steak2284 Kalakaua Ave. Suite 201
922.6868
Paesano Ristorante ItalianoBeing half Italian, it's without a doubt
that genuine Italian cuisine holds a spe-cial place in my heart, and therefore,
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supplement published by the Honolulu Star-Advertiser.
Visit us at dining.staradvertiser.comAbove: The editor is ready to devour a forkfulof Atlantis Seafood & Steak’s Ocean SeafoodPasta ($24.95)
– See page 16
Retreating to a Sanctuary
filled withscallops
Private Parties Fine Dining, Great Value
Picture shown may not reflect the 3 course selections. Executive Chef Ron may create new selections without notice.
34.95$$49.95with wine pairing
3 Course Chef Tasting Menu
Choice of 2 or more appetizers
Choice of 2 or more Entreés
Crowd pleasing Dessert Sampler
A Memorable Stage for your Rehearsal Dinner…Anniversary, birthday, or “just because”.Stage Restaurant has dining tableseating for parties up to 30.We are able to make your special evening the intimate affair you wished for. Stage’s award winning cuisine and service will make it an evening your guests will long remember.Call 237-5429 to reserve large party seating and any other detailsyou may require.
Contemporary Asian American CuisineHonolulu Design Center • 2nd FloorLunch Mon-Fri 11:30a-1:30p • Dinner Mon-Sat 6-9pStageRestaurantHawai i . com Free covered parking
Call to make your reservations today 808.237.5429
D I N I N G O U T | J U N E 2 6 - J U L Y 2 , 2 0 1 1 | 3
or nearly 20 years, SeafoodVillage has called the lowerlevel of the Hyatt RegencyWaikiki Resort & Spa home. The
location, which used to house a nightclub, offers a unique atmosphere andshape that features three private din-ing rooms, and remains a favoritewith visitors from around the worldand kamaaina alike.
Even the late Michael Jackson left a note ofgratitude near the entrance during one of hisvisits to Hawaii. If the King of Pop’s taste infood was as impressive as his musical talent,Seafood Village will no doubt have customersmoon walking with delight.
The eatery has found a way to ride thewave of change in Waikiki. As new buildingsspring up and an Americanized form ofChinese cuisine proliferates the dining mar-ket, Seafood Village continues to preparedishes in the “Hong Kong” style. The majority
of the staff hails from Hong Kong, and accord-ing to executive general manager StevenMatsuno, customers appreciate the authen-ticity of the experience as a whole.
Its recipe for success includes using thefreshest seafood selections available andoffering traditional Chinese recipes present-ed in a simple yet elegant fashion. Executivechef Sonny So brings decades of experienceto the kitchen, and is the driving force behindthe authentic recipes and their presentations.
Dining Out stopped by Seafood Village recent-ly to get the scoop from Matsunoand manager Johnson Ma.
DO: With the emergence of somany “Americanized” Chineserestaurants, how does SeafoodVillage remain true to its roots?
Matsuno: We feature HongKong-style cuisine, and we’vebeen here close to 20 years. I liketo say it’s a taste of Hong Kongwithin the heart of Waikiki in theHyatt Regency. We have live fish,live prawns, live lobster and liveDungeness crab. It’s a great placeto celebrate anything, whether it’stwo people or 200. Chinese foodlends itself to a party atmosphere;everyone shares and has fun.
DO: When groups dine in atSeafood Village, what sorts of
party menu options are available?Matsuno: We offer multiple menu options
to satisfy any party’s need, we have had a lotof graduation parties lately, it’s been gradua-tions galore! We can help with everything
Hours: Open daily, 11 a.m. to 2 p.m.(lunch) and 5 to 10 p.m.(dinner)
Notes: $3 validated self-parking and $4 valet parking at the Hyatt.
J U N E 2 6 - J U LY 2 , 2 0 1 1
Executive chef Sonny Soand manager Johnson Ma
present Seafood Village’sDinner Party Menu ($24.95)featuring, from left, Bacon WrappedShrimp & Scallop, Sauteed Seasonal Vegetables, General Tso’sFavorite Chicken, Honey & Walnut Shrimp, Chinese Salad with
Oriental Dressing and Crab-Country Style (center).
Hong Kong meets Hawaii atSeafood Village in Waikiki,
where authentic Chinese cuisine fuels diners’ cravings.
See page 4 | Lawrence Tabudlo photo
4Kings Kitchen unveils new menu | 6Chicken-skin moments at Max’s of Manila | 14
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D I N I N G O U T | J U N E 2 6 - J U L Y 2 , 2 0 1 1 | 5
from anniversaries to birthdays and retire-ment parties. For $24.95 per person, groupswith a minimum of four people can indulge inone of our dinner party menu sets thatincludes Chicken Salad with Oriental Dressing,Bacon Wrapped Shrimp and Scallops, CountryStyle Crab, Honey and Walnut Shrimp, GeneralTso’s Favorite Chicken, Sautéed SeasonalVegetables, Steamed Rice and Mango Puddingfor dessert. We also feature lunch menu setsstarting at $10.95 per person for groups with aminimum of 10 people.
Ma: We offer a good deal for parties, espe-cially at lunch. We have a lot of return cus-tomers.
Matsuno: It’s nice to come into Waikiki andexperience what we have to offer.
DO: In addition to the party meal options,which a la carte items are customer favorites?
Ma: The Peking Duck ($28) is very popular.Every time we prepare it for the customer,they always exclaim “wow!” Also, they lovethe walnut shrimp — it’s very popular. Thislocation is very convenient for when peopleneed a break from the world class shoppingthat surrounds us. It’s a great destination.
DO: Are there any menu specials customersshould take advantage of?
Matsuno: We are offering a Tea-SmokedJumbo Kahuku Shrimp ($23.95) that usesoolong tea leaves, which are deep-fried tobring out all the flavor. The shrimp are cookedand tossed in with the tea leaves, and the
result is a unique combination of taste andtexture. Another special item is the KaluaShort Ribs ($18.95) that come bathed in aChinese vinegar and chili sauce. It’s so good!
DO: Is it true that Seafood Village is home tosome great dim sum?
Ma: I believe we have one of Waikiki’s bestdim sum selections available. In Mandarin,dim sum means “touch the heart,” and ourselections do just that. A lot of our Mainlandguests know about it and keep coming backevery time they visit. It’s made to order and
extremely fresh.
DO: How is the parking situation atSeafood Village?
Matsuno: Parking is $3 with validation inthe Hyatt, and even if you choose to valet,it’s just $4 and we’ll do the rest!
1 A decadent spread ofdishes from the dinnerparty menu ($24.95 perperson)
2 Manager Johnson Mawith the Honey and WalnutShrimp
3 Country Style Crab
4 Kalua Short Ribs($18.95)
5 Executive chef Sonny Soturning up the heat.
6 General Tso's FavoriteChicken
7 Bacon Wrapped Shrimpand Scallops
8 Tea-Smoked JumboKahuku Shrimp ($23.95)
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In the past six monthssince its inception, 4KingsKitchen has proven to be
a mecca for locals andtourists alike who craveupscale plate lunches at anaffordable price. This fami-ly-friendly, neighborhoodestablishment has beenbooming with business —with items such as the RedWine Braised Chops ($9)and the Not Your NormalLoco ($11) selling like gold.Now the time has come
when owner and chef KapoKealoha will give 4King'sfanatics much more to lookforward to.
“We've had a lot of returncustomers who have prettymuch ran through a largechunk of the menu,”Kealoha says. “We alwaysknew this was going to hap-pen, but we're surprised byhow soon it came —
expanding the menu issomething we always want-ed to do.“We also added two new
house-made salad dressingsto the menu, the Wild Boar& Blue Cheese Dressing, fea-turing Hawaiian smokedwild boar bacon withcreamy cheese crumbles,and the Hawaiian Honey &Balsamic Vinaigrette.”Don't fret, all your original
favorites will still be there,in addition to a handful ofother remarkable dishes,including Smoked Rack ofBaby Back Ribs ($12),Pulehu New York Steak Plate($14), “Garden Isle” Bone-InShort Ribs ($14) and“Primo” Fish-n-Chips ($10).All entrees also come with achoice of white or brownrice and a choice of MA‘OFarms Sassy Mix Salad orhomemade kimchi andcucumber kimchi.“I started working with
ranchers on Kauai to incor-porate Kauai-raised, grass-fed beef on the menu, sowe're really proud to offerthis to our customers,”Kealoha states.Be ready, the next time
your appetite finds you at4Kings Kitchen, come with ahungry stomach — mouth-watering local grinds await!
on the menu
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1 Pulehu New York Steak Plate ($14)2 Smoked Rack of Baby Back Ribs ($12)3 "Primo” Fish-n-Chips ($10)Leah Friel Photos
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Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.at the old Waikiki III TheatresParking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.
922-6868www.atlantisseafoodsteak.com
Prime Rib & Shrimp ScampiIncludes Soup or Salad & Ice Cream
$29953-Course Menu
Call 922-6868for Reservations & Information
2284 Kalakaua Ave.Open 7 Days
from 11am-10pm
$10.95per person(10 people min)
$24.95 per person(4 people min)
Oriental Chicken Salad4 types of Dim Sum
(Manapua, Nori Spring Roll, Pork Hash, Half Moon)General’s Chicken • Beef and Broccoli
Chicken Salad with Oriental DressingCrispy Bacon Seafood Combo WrapDungeness Crab - Country StyleHoney Glazed Walnut ShrimpGeneral Tso’s Favorite ChickenSeasonal Chinese Green Vegetable
House Fried Rice • Dessert: Mango Pudding
Specials not valid on Holidays. Advance Reservations required, please call 971-1818.$3 self park validation only.SeafoodvillageHyatt.com Ask about our Kama‘aina Discount
New treasures instore for royaltyat 4Kings Kitchen
4Kings KitchenWhere:2671 S. King St.
Call: 951.5464
Hours:Monday-Saturday, 11 a.m. to 9 p.m.
Surprise, surprise!
�Smoked Rack of Baby Back Ribs ($12)Kiawe smoked four-bone rack of St. Louis babyback ribs topped with Lehua Honey barbecuesauce.
�Pulehu New York Steak Plate ($14)Grass-fed Kauai beef with Maui onion andHamakua Shimeji mushroom brown gravy.
�“Primo” Fish-n-Chips ($10)Local island fish battered in Hawaii's PrimoBeer then deep fried. Served with fries andMA‘O Farms Meyer lemon tartar sauce.
By Christina O’Connor
There's always fun to be had atShakey's Pizza. Between theMonday-Friday Happy Hour from
3-6 p.m., the five flat-screen TVs in thedining room and a game room stockedwith video and arcade games, you couldfind something to do at Shakey's everyday of the week. And that's not even to mention the
food. Shakey's pizzas are piled high withtasty toppings like the Big Island BBQpizza that comes with ham, jalapeno,sausage, sweet pineapple and bacon(small $10.49; medium $17.49; large$22.99). And then there's the RusticChicken pizza with Alfredo sauce, mush-rooms and fresh cilantro (small $10.49;medium $17.49; large $22.99). Or try themake your own pizza option (small$7.99; medium $14.99; large $19.99; plusextra for additional toppings). And for a
side dish, indulge in the spicy chickenwings (eight pieces for $10.99) or theboneless chicken strips (10 pieces for$12.99).For Wiljohn C. Ho of Waipahu and
Britt Takashima of Pearl City, it was theShakey's Special (medium for $17.49)and the salad bar that drew them in.
Britt Takashima: “The salad bar isgreat; It's a big plate and you can just pilewhatever you want on there. TheShakey's special has pepperoni, sausage,mushrooms and black olives.”
Wiljohn C. Ho: “It's a chill atmosphere,real relaxed. Everyone is friendly. I wouldtake advantage of the lunch special; thebuffet sounds like a good deal.”
D I N I N G O U T | J U N E 2 6 - J U L Y 2 , 2 0 1 1 | 7
Shakey’s Pizza
what we’re eating at...
Britt Takashima andWiljohn Ho sample
favorites from Shakey’sPizza.
Christina O’Connor photo
Shakey’sPizzaWhere:94-060 FarringtonHwy., Waipahu
Call:677.1919
Hours:Sunday-Thursday 11 a.m.-10 p.m.; Friday and Saturday11 a.m.-11 p.m.
Open for Plate Lunch
Tue - Fri 10:30am - 1:30pm
Catering AvailableEveryday!
237 KALIHI ST.(Corner of Kahai and Kalihi)
ph 845-0320fax 842-4273
kahaistreet-kitchen.com
DINE IN – TAKE-OUTCatering from casual to exquisite events
Signature dishes offered as
Daily Specials
Soft Shell Crab AlfredoRicotta Stuffed
ChickenMini Okinawan Sweet Potato
& Kalua Pork Cakes
Dinner Daily from 4:30pm949 Kapahulu Avenue
(corner of Kapahulu and Kaimuki Ave.)
732-7666
F R E S H S I M P L E A F F O R D A B L EThis coupon cannot be combined with other offers. Expires 7/1/11
10% OFF FOOD ONLY
Between 4:30 - 6:30pm
with this coupon
Now Serving Alcohol
Royal Hawaiian Shopping Center, 3rd Floor
restaurantsuntory.com922-5511
RESTAURANT
SUNTORY
beachhousewaikiki.com • 921-4600 • Complimentary valet parking.
A fi ne steak. A fi ne experience.
moyer farms bone-in rib eye,20 ouncesA prime cut of artisan, Amish-raised cattle. Grilled on an
open flame with a gentle rub of our special herbs and spices.
Handpicked, so it falls right off the
bone.
EL HARRO MEXICANO AIEA RESTAURANT
Mon-Thurs 8am-9pm • Fri & Sat 8am-10pmSunday Closed
AIEA SHOPPING CENTER99-115 Aiea Heights Dr. (Next to Aiea Bowl)
BYOB - no corkage fee
NOW SERVINGBREAKFAST
8AM-11AM
488-9727
SPECIAL3 Crispy Tacos for
$9.99
Limit one coupon per party. Cannot be combined with special offers. Exp. 7/7/11
10%OFF10%OFFENTIRE MENU WITH THIS COUPON
order of the day
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When describing Eggs ‘nThings, general managerMichael Skedeleski does not
immediately mention the restau-rant’s award-winning fresh AhiSteak or fluffy pancakes. Instead,he emphasizes the eatery’s focuson local flair and fresh ingredients.
“The motto from 1974 was‘serving quality food in a spirit ofAloha,’” Skedeleski recalls. “It’s(Eggs ‘n Things) a breakfastrestaurant with local Hawaii flair,which focuses on using the fresh-est ingredients and serving foodwith the Aloha Spirit. We don’tstore much of anything; we geteverything delivered fresh daily.”
Husband-and-wife team Jerryand Jan Fukunaga opened Eggs ‘nThings in March 1974. Jerry,Skedeleski recalls, used to work atthe Original Pancake House locat-ed on Dillingham, and wasencouraged by the restaurant’sowner to start his own business.
“He saw that Jerry had a lot oftalent and drive,” Skedeleskisays. “Jerry put more of a localtwist on it (at Eggs ‘n Things); hetried to implement fresh fish inhis dishes. That became our
thing —localflair— whereasPancake House wasmore of a continentalchain.”
Since it first opened, Eggs ‘nThings has moved from its origi-nal site on Ena Road to its currentlocation on Saratoga Road. Manychanges have occurred since itscreation, according to Skedeleski.
“When we moved to this loca-tion (Saratoga), the hourschanged,” he says. “The old hourswere from 11 p.m. to 2 p.m.; thatwas because that other location
was close to a lot of bars and
clubs. Now, we have more tradi-tional hours, from 6 a.m. to 2 p.m.and 5 to 10 p.m.”
The change in location also drawsdifferent crowds to the eatery.
“We don’t have that late nightbar/club crowd,” Skedeleski says.“We have a lot more of a tradition-al, family-style crowd. In themorning, there’s a lot of familiesand couples; in the evenings, it’smostly tourists.”
Everyday 6-10am$4.99 eachJUNE EARLY BIRDBREAKFAST SPECIAL
order of the day
D I N I N G O U T | J U N E 2 6 - J U L Y 2 , 2 0 1 1 | 9
restaurant’s most popular dishes,Skedeleski notices different tendenciesbetween the locals and tourists.
“What we’re most famous for is ourFresh Ahi Steak & Eggs,” he says. “It wasone of Jerry’s original dishes and weuse fresh island ahi. That dish recentlywon Food Network’s ‘Best Breakfast in
Hawaii’ award(2010); a lot of localsorder that.”
Another menufavorite is theSpinach, Bacon &Cheese Omelet($10.95), made withthree fresh eggs anda choice of Cheddar,Mozzarella or PepperJack cheese. Twoother popular dishesinclude theStrawberry WhipCream Pancakes withNuts ($10.75) — fivebuttermilk pancakestopped with straw-berries, whippedcream andmacadamia nuts —and the PortugueseSausage & Eggs($8.95).
“Our Portuguesesausage is popularwith many touristsbecause Portuguese
sausage, surprisingly, is not reallyfound in many places other thanHawaii,” Skedeleski explains.
In addition to its unique menu, Eggs ‘nThings offers a variety of daily specials.
“We (currently) do Sweet BreadFrench Toast with Fresh Pineapple,Whipped Cream & Macadamia Nuts
( $ 1 0 . 2 5 ) , ”Skedeleski says.“Almost everyday, we do SweetBread FrenchToast with a dif-ferent fruit on it— blackberries,b l u e b e r r i e s ,pineapples.”
The eateryalso prides itselfon bringingback formermenu favorites— such as the Smoked Pork Chops &Eggs ($9.95) — and creating differentversions of popular restaurantfavorites, like the Loco Moco ($9.50).
“We’ve been playing with differentversions of the Loco Moco during theevening,” Skedeleski says. “We do a‘Hawaiian Moco’ with Portuguesesausage, sautéed onions and mush-rooms on top of a regular Loco Moco.We also do a ‘Maui Moco,’ where weadd fresh-diced Maui pineapples.”
Besides its expanding menu, Eggs ‘nThings faces more changes in the nearfuture. Starting this October orNovember, the restaurant will be open-ing its second location at the AstonWaikiki Circle Hotel. Skedeleski hopesthe new location will decrease therestaurant’s wait time and cater toanother niche.
“There’s another market of local
hotel workers (at the new location),” hesays. “We (currently) do takeout, butonce our wait is longer than 10 minutes,we stop takeout because our cooks getbacked up. But (at the new location),we’ll be doing takeout the whole day …the niche is people who want to take it(their food) to the beach, to work,wherever they want to go.”
1 Sour Cream Blueberry Crepes ($10.50)2 Smoked Pork Chop and Eggs ($9.95)3 Mini Rainbow Pancakes ($12.25, dinneronly)4 Nani Rozkiewicz with the Smoked PorkChop and Eggs ($9.95), Tony Wallace withthe Steak and Eggs ($10.50), Ricky Morriswith the Mini-Rainbow Platter ($12.25) andChika Aoki with the Sour Cream BlueberryCrepes ($10.50).
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KAILUA(Next to Boots & Kimo’s)151 Hekili Street230-8400
WARD CENTRE(Auahi Streetfront)1200 Ala Moana596-0066
Receive a $5 OFF coupon for an extra large pizza whenyou order our new Hawaiian Pizza
Kalua pork, Chinese cabbage, caramelized onion, pineapple chunks, Hawaiian
100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035
JapaneseRestaurant
SUMMER SPECIAL
STEAMED BUTTER FISH
$13.95
with Black Bean, Garlic & Soft Tofu includes: rice, miso soup, tsukemono & tea
Ala Moana Center(Between Macy’s & Radio Shack) 947-1332
Delicious, Healthy, Low-Fat Chinese Cuisine
TOTAL BILLMonth of Junenot available on deliveries
STEAMED FISH FILLETw/ginger & scallion sauce
To the ocean we go! Locals andtourists have been setting sailfor Fresh Catch, an island-style
Seafood & Meat Deli serving up thefreshest in local cuisine. Chef andowner Reno Henriques opened thedoors to this nautical-themed, one-stop poke picnic and tailgating delifour years ago in Kaimuki, and sincethen opened up a second location inKaneohe last year.
With 30 different types of poke, marinatedmeats, sashimi platters, lau lau, patele, beef stewand more than 15 types of seafood plate lunchesgracing the menu, Henriques, a local boy whograduated from Saint Louis School and theWestern Culinary Institute in Portland, Ore., lovescreating island favorite upon island favorite andtreats each customer as if they were family, withthe warmest aloha.
Dining Out couldn't resist the charm of this localestablishment, or the Ahi Katsu, Furikake Salmonand the Spicy Hawaiian Poke, for that matter, so allaboard, mateys, it's time to reel in one Fresh Catch!
DO: Fresh Catch is definitelybringing in the customers, noquestion about it. How did thisestablishment come to be?
Henriques: Actually, it wasn’talways a goal of mine to open myown restaurant, but I love to fish— and if I’m not fishing, then I’mdiving. I’ve also had some expe-rience experimenting with mak-ing poke. So when this placewas available, I said, “why not?”and I guess the rest is history.
DO: You obviously havesomething special going onhere and have built up quite areputation. Yet, what can newcustomers expect upon settingfoot into the establishment?
Henriques: Good local-style
food(laughs). Smoked Meat and Onions, Kalbi Beef,
Beef Stew, Lau Lau, Patele, Ox Tail Soup, Tripe Stewand then a bunch of fish dishes. When it comes tothe fish plates, I love using plenty of mayonnaise,and I started pairing it with the Ahi Katsu andFurikake Salmon. When I first started this restau-rant I only had three items on the menu — I was try-ing to keep it simple and small — and every day Iwould feature a new special. Slowly I began to seewhat was working and the Furikake Salmon startedtaking off (sold 200 plates per day), so I made thatand other top sellers a part of the daily specials.
DO: Now that’s impressive. Of course, you onlyserve fresh fish here. Where do you obtain your fish?
Henriques: We get our fish from the auctionblock every morning and sometimes I’ll cook upsome of the fish that I catch while fishing or diving.
DO: Fresh Catch offers daily and weekly chef spe-cials, including its most popular Ahi Katsu ($10.25)and Furikake Baked Salmon ($10.50). What aresome other favorites?
Henriques: The Deep Fried Ahi Belly ($10.50) is adaily special with a butter garlic heavy creamsauce. All of our fish lunches also are accompaniedby two scoops of rice and green salad. When it
Casting the netfor the best local grinds
...dining out ...
inside F E A T U R E. . . . . . . . . . . . . . . . . . . .
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Story by Alana Folen | Photos by Leah Friel
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comes to ourweekly chefspecials, ourWe d n e s d a yspecial, theCrab StuffedAhi Roll($11.50) isreally popular.It consists ofahi and crabmeat wrappedup in nori likesushi, and thenit’s panko deepfried, toppedwith our secretsauce andfurikake. It’s alittle similar tothe ahi katsu. If
you love meat, you’ll enjoythe Smoked Meat and Onions ($10.50) — a daily spe-cial — where we smoke our own pork and sautéonions, and top it with our special teriyaki sauce. It’sserved with two scoops of rice and potato salad. OurFish-n-Chips ($10.50) is another daily special. It fea-tures mahi mahi or cod fried in our own beer batterand paired with seasoned fries and potato salad.
Everyone also comes for our poke bowls. We charge50 cents per scoop of rice and the poke is priced byweight. You can really customize your poke bowl.
DO: Breakfast is served during the weekends. Whatcan early birds find here?
Henriques: We have an Ahi Loco Moco, SmokedMeat Fried Rice, Kalbi and Eggs or Mahi Mahi and Eggs,and we also make a Banana Rum French Toast.
DO: Everything is delicious here! Tell us, what’s thesecret?
Henriques: It’s all in the sauce, but I can’t give awaythe secret recipe (laughs). But it’s a gourmet dippingsauce that we also sell in Longs, and we’re planning tomake our dipping sauce available at other stores aswell. We alsohave a creamyoriental saladdressing that’sreally ono, too.
DO: The por-tions are largeand the pricesare very reason-able, wouldn’tyou agree?
Henriques: Yes, you know, fish prices arealways fluctuating, but I try to keep everythinghere at a set price — so no matter if the fishprice goes up, my prices will always stay thesame. We have 32 different types of poke, fromyour basics like ahi poke to aku poke, spicypoke, shoyu poke, shrimp poke and crab poke.What makes us different is that we offer thewhole spread. We even have ake poke that noone really makes anymore. Our poke usuallyranges from $9.99 to $13.99 from quarterpound up to two pounds.
DO: Fresh Catch is literally your one-stop-shop for all your local favorites. What is yourpersonal favorite on the menu?
Henriques: Well, everything on the menu isconsidered to be my favorite, but if I had tochoose just one, I guess it would have to bethe Smoked Meat and Onions.
DO: You’ve really personalized the restau-rant and made it your own, by hanging per-sonal family photos from previous fishingtrips on the walls. Describe the atmosphereof the restaurant.
Henriques: It’s really casual. It’s almostlike Fisherman’s Wharf with the nets, buoysand floaters hanging, and the old school pic-tures from young kid time — we really addeda personal touch. Being a fisherman, I loveto cook, so it’s great to be able to do what Ilove for a living.
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inside F E A T U R E. . . . . . . . . . . . . . . . . . . .
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1 Assortment of Fresh Catch’s salad dressings and sauces 2 Owner and chef Reno Henriques 3 Fish-n-Chips ($10.50)4 Wednesday special Crab Stuffed Ahi Roll ($11.50) 5 Smoked Meat and Onions ($10.50) 6 Deep Fried Ahi Belly($10.50) 7 Family photos grace the wall
Fresh Catch
Where: 3109 Waialae Ave. (Kaimuki) and 45-1118Kamehameha Hwy. (Kaneohe)
Pagoda Restaurant isan unexpected hide-away that offers a
tranquil atmosphere. Asyou sit overlooking aJapanese garden, koi pondand waterfall, it might beeasy to forget that therestaurant is located rightin the center of downtownHonolulu. Pagoda has been a must-
eat destination for local andtourists alike since 1964,thanks to unbeatableambiance and its seamlesslyfused Asian, Hawaiian andWestern dishes. Now undernew management since the
end of last year, Pagoda stillserves up its eclectic menuwith even more variety thathead chef Jason Takemurahas created. Takemura has added to
the breakfast and lunchmenus, says restaurantmanager Tracy Yadao. Forbreakfast, which is served ala carte, stop in for Kalua PigHash ($9), Eggs Benedict($12) and Loco Moco($8.50). For lunch, also a lacarte, customer favoritesinclude Oxtail Ramen ($12),Prime Rib Sandwich ($11)and Grilled Teriyaki Steak
Sandwich ($10). Dinner offers even more
variety, and depending onwhich night you come in,
you couldchoose from acompletely dif-ferent menu thanthe night before.All dinners are anall-you-can-eat-buffet ($30.95 foradults and $14.95for children).Wednesday and
Thursday nightsoffer fusion din-ners that includeroasted garlicchicken and fishwith spinach andshiitake mush-rooms. Friday dish-es out Hawaiianfood favorites like
kalua cabbage.On Saturday nights, stop
in for seafood night. One ofthe popular dishes onSaturdays is island fish pre-pared Molokai style,steamed with ginger, mush-room, Chinese parsley andshoyu. “We use the freshest fish
we can find,” says Yadao.“Mahi mahi and solvasa arethe ones that we most com-monly use.”Sunday nights feature
Japanese food, includingmiso butterfish, teriyakichicken and udon.
On Sundays, Pagodaoffers a brunch all-you-can-eat buffet ($25.95 for adultsand $12.95 for children).Patrons can leisurely enjoya mid day meal with primerib, Alaskan snow crab legs,shrimp and vegetable tem-pura, omelettes and Belgianwaffles. The brunch hasbeen so popular that start-ing July 2, Pagoda also willoffer Saturday brunch.Between the food and the
setting, Pagoda offers an
experience like no other.“We have great service,great food and a beautifuldining experience,” Yadaosays. Bring the whole family
— Pagoda has private tree-house seating areas thatcan fit eight to 20 people,and keiki are even allowedto help feed the koi.
lite bites
Pagoda presents a fusion of flavors PagodaRestaurantWhere:1525 Rycroft St.,Honolulu
1 Sunday brunch ($25.95)features tasty crab legsand more.2 Pagoda’s executive chefJason Takemura presentspopular brunch items.3 Customers can’t getenough of the EggsBenedict and omlette baravailable for brunch.Leah Friel photos
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Sashimi masterpieces areabout precision anddesign. They are intricate
slices of raw fish delicately dis-played and pleasing to theappetite.
At Sushi Ichiban on WaialaeAvenue, chef Marc Kusaka hasintroduced its Sashimi A plat-ter, which highlights not onlythe presentation of the sushicuisine, but also the high quali-ty of the fish itself.
“Most recently I came fromMorimoto Waikiki. They (SushiIchiban) gave me a great oppor-tunity here to run the sushicounter, order the fish and help withthe menu,” says Kusaka. “I've beenaround a lot of high quality restau-rants, so I've been trying to bringthat quality here, trying to get every-one in our community more familiarwith higher quality fish.”
Priced at $35, the Sashimi A platteroffers about eight to nine varieties of
finely cut fish, including aji, kampachi,salmon, tako, hamachi, maguro, toro,tako and more. A hidden formula that
adds to the quality of the sashimiand sushi at Sushi Ichiban is itsuse of fresh wasabi root, import-ed directly from Japan.
“We serve real wasabi. It comesas a root and we grate it with ashark skin grater before serving.It is milder, doesn't over-consumethe fish, helps complement theflavors,” adds Kusaka.
The vibrance of the sashimiand sushi also is heightenedthrough conversation regardingthe meal, something Kusakaseems to enjoy.
“My job brings happiness, inter-acting with people and seeing
their reactions to the fish. I like toserve what I like to eat.”
D I N I N G O U T | J U N E 2 6 - J U L Y 2 , 2 0 1 1 | 1 3
Sushi IchibanWhere: 3579 Waialae Ave.Honolulu
Call: 737.8820
Hours:Monday–SundayLunch: 10:30 a.m. to 2 p.m.Dinner: 5 to 10 p.m.
Ethnicfaves
by chris fleck
Sashimi A platter ($35) served with horseradish root. Nathalie Walker photo
Sold on mouthwatering sashimi
Mon-Fri: 6:00 - 10:00 pmSat, Sun: 5:30 - 10:00 pm
• Wine Spectator Award-Winning Wine List
• Live Entertainment• Valet Parking
Proper Attire Required
Reservations Recommended2440 Kuhio Ave.
922 5555www.hyshawaii.com
Receive acomplimentary
Hy’s Cheesecake & Keepsake Photo For Honoree
Celebrate Your BirthdayWith us and
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94-673 Kupuohi St. Waipahu, HI 96797 (above Denny’s) PH 680-0005 •auntiepastos.com •Mon– Sun: 11a– 9p
P R E S E N T S
FARM FEST 2011JULY 1– 31As a locally owned and operated restaurant we’ve always been encouraged tobuy local. So now we’re finally dedicating an entire menu to localfarms and farmersthroughout the state of Hawaii.
Private Party Room for GraduationParty, Birthday, Baby Shower,Bridal Shower... 25 –35 People,Set Menu Available ($18 –$20)
Kahala Mall738-5696
(KOZO)
Moiliili 951-5696
(KOZO)
Keeaumokuby Wal-Mart946-5696
(KOZO)
Pearlridge483-6805
Pearl Cityby Wal-Mart455-6805
Cannot be combinedwith other offers.Expires 7/2/11.
40 Types ofDim Sum
$2.08FREE
Dessertwith Dine In
order & coupon.
162 N. Hotel St. 521-3788(next to Maunakea Market in the center of Chinatown)
Daily 7am - 4pm
10% OFFTake Out Orders with coupon.
Best Dim Sum in Hawaii!
Take-out & CateringWelcomed
1 4 | D I N I N G O U T | J U N E 2 6 - J U L Y 2 , 2 0 1 1
As you peruse thistantalizing issue ofDining Out, Max’s
of Manila is rolling out anew pupu item that’ssure to please yourpalate. Max’s — the immense-
ly popular Filipino cui-sine eatery with loca-tions along DillinghamBoulevard and in theWaipahu Shopping Plaza— now offers ChickenChicharon ($5.95) on itsmenu. The crispy chick-en-skin dish is similar toFilipino favorite PorkChicharon — also knownas pork rinds — andcomes served with avinegar garlic dip. Talkabout a chicken-skinmoment.The Chicken Chicharon
can also be found in oneof Max’s new take-outpackages that go perfect-ly with a day at thebeach, or family get-together. The KO Package($15.99) features some ofthe restaurant’s favoritefinger foods and includes16 pieces of chicken (legsand thighs), LumpiangShanghai and theChicken Chicharon. TheQuick Picnic Package ($26.99)includes Max’s Whole Chicken,Lumpiang Shanghai and a choiceof Pancit all bundled in one ofMax’s Eco Bags.Also, Max’s Teasers ($7.95)
offers a pupu sampler for dinerswith hearty servings of Lumpiang
Shanghai and Calamares — boththe rings and tentacles — alongwith zesty dipping sauces. TheTokwa con Lechon ($9.95) is astir-fry dish composed of friedpork belly, tofu cubes, onions andbell peppers tossed in a soy vinai-grette sauce.
1 Three of Max’s most delicious appetizers2 Max's Teaser ($7.95)
3 Chicken Chicharon ($5.95)4 Tokwa con Lechon ($9.95)
Lawrence Tabudlo photos
Max’s of ManilaWhere:• 801 Dillingham Blvd., Honolulu
• 94-300 Farrington Hwy., Suite F-1, Waipahu
Call: 951.6297Hours:• Dillingham: Open daily, 11 a.m. – 9 p.m.
Notes:Check out Max’s Chicken Chicharon ($5.95), a brand new menu item that launches today
There’s magic at Max’s
1
2
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4
ALA MOANA CENTER, MALL LEVEL, MAUKANEXT TO VICTORIA’S SECRET
946-6388
HappyBirthdayPanya!
Hurry inand enjoy
these specials!Offer expires
June 30.
You could have knockedme over with a feath-er.
When I asked ownerJanet Lam for a popularvegetarian dish on theMaple Garden Restaurantmenu, she replied“Vegetarian Duck.”Um, OK. Now, I’m pretty
sure those web-footed crea-tures are omnivorous, but that,of course, isn’t what she meant. There's nothing fowl about this
duck. Instead, Maple Garden,which specializes in NorthernChinese Szechuan cuisine, simu-lates duck using no meat or meatproducts. For Vegetarian Duck,mushrooms and bamboo shootsare wrapped in bean curd andthen sliced ($9.50). It's one of therestaurant’s best-selling vegetari-an offerings. It’s a simple dish, notspicy, but the flavors and texturescomplement each other and theresult, in color, does resembleroast duck.Some vegetarians out there
may not understand this sce-nario. If someone chooses not toeat meat, why would they want toeat something that looks likemeat? There is at least one good rea-
son. Some carnivores choose avegetarian diet for health rea-sons, but they crave the meatthey used to eat. Don’t let it ruffle your feathers.
Maple GardenRestaurantWhere: 909 Isenberg St.Honolulu, HI 96826
Call: 941.6641
Hours:Open daily, 10 a.m.-9:30 p.m.
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1 Vegetarian Duck ($9.50)2 Owner Richard Lam presents this vegetarian favorite.
Leah Friel photos
www.staradvertiser.com
Paesano Ristorante Italiano is one of mytop picks when my stomach is yearning forsome onolicious grinds straight from myfatherland.Owners Billy Rattanasamay and wife Nila
opened the doors to the restaurant's firstlocation in Manoa Marketplace in 1992, andin 2008 opened a second location inWaimalu Plaza Shopping Center.And while the array of out-of-this world
pastas runs the gamut here, seafood loversmarvel in the Scallops and Shrimps Alla Bolla(small portion $21.90, regular portion $26.90).“The Scallops and Shrimps Alla Bolla fea-
tures four jumbo shrimps and six pieces ofjumbo scallops,” says Paesano executivechef Gerry Quach. Served on a bed of linguine, the scallops
and shrimps are seasoned with the perfectamount of garlic, white wine and butter.The dish is then decorated with colorfulsugar snap peas, making it the perfect dish
to satisfy your palate.Yet, before you fill yourself up with this
tantalizing entree, I highly recommend youand your special someone share a taste ofthe Scallop Casino ($15.90).This is one appetizer that some may say
supersedes the rest, as it offers diners fivedecadent pieces of pan-seared scallops gar-nished with heavenly morsels of garlic,bacon, onion and fresh basil, then sprin-kled with a touch of white wine, lemon juiceand savory butter.
Paesano Ristorante ItalianoWaimalu Plaza Shopping Center,
98-1277 Kaahumanu St. and ManoaMarketplace, 2752 Woodlawn Drive
485.8883 (Waimalu), 988.5923 (Manoa)
Golden Duck Chinese RestaurantUpon setting foot into Golden Duck
Chinese Restaurant, diners are greeted bythe appealing aroma of Hong Kong-style
Chinese cui-sine. Withtwo establish-ments under their belt, part-owners Colin,Darlene and Aaron Fong draw in a bountyof customers to both their South Kingstreet and Kahala locations on a dailybasis.With my sights set on all things scallop,
head chef of the Kahala establishmentCheung Lam Lau cooked up alluring platesof Scallop with Sugar Snap Peas and thefamous Seafood Taro Basket.Primarily served family-style, Scallop
with Sugar Snap Peas ($12.95) consists ofan exotic blend of scallops and sugar snappeas sauteed with garlic and a specialhouse gravy. Trust me, the smooth textureof the scallops pairs perfectly with thezesty crunch of the peas. If you''re crazyabout scallops, I will bet this dish will soonturn into a must-have when dining here.Now, enter the Seafood Taro Basket
($13.95). As one of my personal favorites,
this dish features a sympho-ny of shrimp, scallop, fish,squid and Chinese peas nes-
tled nicely in a crispy taro basket, anddoused in a flavorful garlic and gingersauce.“Both of these dishes are available for
lunch and dinner, and both are doing reallywell,” Darlene says. “Our scallops arealways fresh and everything is servedmade-to-order.”Dim sum fanatics, listen up: Golden Duck
Kahala also recently launched its dim summenu, available from 10 a.m. to 3 p.m. daily.Prices range from $2.88 to $3.88 with morethan 30 varieties of dim sum to meet yourfancy. Speaking of scallops, why not sam-ple the Fresh Scallop Look Fun Roll?
Golden Duck Chinese Restaurant4230 Waialae Ave. and 1221 S. King St.
737.7188, 737.7288 (Waialae Avenue)and 597.8088 (South King Street)
1 6 | D I N I N G O U T | J U N E 2 6 - J U L Y 2 , 2 0 1 1
Patrons of Anytime Café may notice a few changesthis week at the popular Market City ShoppingCenter eatery. For starters, there is a brand-new
menu to peruse, complete with photos of every dish thatis listed in its glossy pages.“Our new menu is done and on its way here from Hong
Kong. We can’t wait to see it!” says Cindy Wong, who runsthe year-old restaurant with her husband, Ken.Another happy addition is the inclusion of more dinner
offerings like the Bone-In Pork Chop ($14.95), which previ-ously had been available as a limited-time special.“Before, we never had a set dinner,” says Wong. “This
dish is very popular, which is why we wanted to put it onthe new menu.”The dinner’s popularity comes as no surprise. To begin
with, the 10- to 12-ounce pork chops are special orderedfrom a local meat company, ensuring that the meat is freshand of the best quality.“Since the Bone-In Pork Chop is so fresh, we don’t need
to use any special seasoning. We just use a little salt andpepper,” Wong notes.The pan-fried pork
chops are served with amushroom cream sauceover a bed of pasta withvegetables and choice ofsoup or salad on the side.“It’s really good, very
tender, and with thesauce, it is really good,”Wong adds.Turn the dinner into a
full-fledge meal with anorder of Thai-Style PorkCheeks ($6.95), an appe-tizer of marinated porkcheeks served with aspicy dipping sauce.And for dessert, Wong
Anytime Cafe introduces new andimproved menu
When Cindy and Ken Wong openedAnytime Café in February 2010, thecouple wanted to create a place
where people could come any time of day tosatisfy whatever craving they may be having.The end result is a menu filled with comfort foods from all cor-
ners of the globe. For example, Baked Meat Sauce Spaghettini($10.95) can be found on thesame page as Baked Unagiwith Fried Rice ($12.95),Oxtail Soup ($11.95) and avery tasty Loco Moco($10.95). Another page isstrictly mouthwatering burg-ers and sandwiches – thekind you’d expect to find in aclassic 1950s diner – whilefollowing pages are dedicatedto classic Italian favorites likeMushroom Risotto ($10.50),Chicken Parmesan ($10.50),Seafood Alfredo ($9.95) and BakedVegetable Canaloni ($10.50). Thereis even a page stocked with Asiandelicacies like shrimp dumplings,beef brisket and tendon, fish ballsand pigs feet, all swimming in a home-
made soup base and wonton noodles specially ordered from Canada,of all places. “We wanted to have a casual place where everyone can find some-
thing they want to eat,” says the cheery and vibrant Cindy Wong, addingthat her personalexperience with apicky eater inspiredthe varied menu.“My son is only 10
years old, and whenwe go out to eat, healways wants pizza,pasta. Me and myhusband, we likeother food likeChinese andJapanese,” she says.“This way, if you
come to this café,”she continues, “youcan order anythingyou want. My soncan eat what hewants, I can eat whatI want, and my hus-band can have whathe wants. Everybodycan come here andfind something theylike to eat.”
D I N I N G O U T | J U N E 2 6 - J U L Y 2 , 2 0 1 1 | 1 7
suggests indulging in a heaping bowl ofHoneydew Snow Ice ($6.50).“The snow ice is similar to local shave
ice, but shave ice is just plain ice, whereour snow ice already has the flavor inthe ice block,” she explains of thecreamy, ice cream-like concoction fromThailand that comes in five additionalflavors that include strawberry, greentea, taro, milk and mango.“Even though one order is very big,
when you eat it you don’t feel full,” saysWong, adding, “We also put toppings onit,” like fruit jellies and popping boba
that come in strawberry, mango andyogurt.“When you eat (the popping bobas),
they pop in your mouth and it’s veryjuicy,” Wong says. “It’s a fun treat for thecustomer.”
Anytime CaféMarket City Shopping Center2919 Kapiolani Blvd.735.3888Open 10 a.m.-midnight Monday-Friday, 8 a.m.-midnightSaturday and 8 a.m.-10 p.m. Sunday Ample free parking available
Kam Shopping Center | 847-1234 • 841-8668 | M-Sun 10:30am - 8:30pm
Call for Menu B-$120 & Menu C-$1402710 South King St.www.fukuyadeli.com
Deli Hours: Wed-Sun 6am-2pmAfter hours catering available
946-2073
From Bentos to Banquets& Picnics to Potlucks!
GraduationCatering
eat this
foodie fare
– From page 17
1 8 | D I N I N G O U T | J U N E 2 6 - J U L Y 2 , 2 0 1 1
Sushi fanatics aregoing gaga over GSushi, a Kaiten-style
sushi establishmentconveniently located atMarket City ShoppingCenter, where cus-tomers can select from avariety of sushi selec-tions and otherJapanese favorites thatpass by each table onboats afloat on water.Owner Lisa Yuan says
each piece of sushi ishandcrafted to perfectionand made fresh to orderby top-notch sushi chefs.“We offer so much more
than just your typicalsushi,” Yuan explains.“There's something herethat everyone can enjoy.”Yes, indeed. Patrons’
growing appetites havebeen seeking out G Sushi'sDeep Fried Soft Shell Crab
($5.99), Seared Aji Hotate($3.59) and Sweet PotatoCroquette ($2.39), to namea few.“These have proved to be
very popular items,” Yuansays. “They've been on themenu for a while now, butpeople still love them.”The Seared Aji Hotate
features seared scalloptopped with a specialsauce of mayo andmasago on a bed ofrice. This entree pairsnicely with the DeepFried Soft Shell Crab,which seafood loversfind irresistible. Thecrab itself melts in yourmouth and is accompa-nied by a medley offresh greens and slicedcarrots to brighten upthe masterpiece.Finally, sink your teeth
into G Sushi's SweetPotato Croquette. Dinersenjoy the smooth texture ofthe sweet potato while alsorelishing the crispy, lightlyfried exterior that's drizzledwith just the right amountof katsu sauce to give it thatextra kick.Keep in mind that if you
don't see exactly what you
want on the boats rightaway, you also can orderstraight off the menu andthe chefs will be morethan happy to prepareyour meal to order. Don'tforget to save room fordecadent pieces of sashi-mi and piping hot bowls ofsaimin as well.
G SushiWhere: Market CityShopping Center, 2919Kapiolani Blvd., #23
Bone-In Pork Chop dinner special($14.95) served with soup or salad.
Located poolside at theOutrigger Reef on the Beach2169 Kalia Road, Honolulu, HI 96815 ph. 808.924.4990
Free valet parking11am-3pm with purchase.
1.800.OUTRIGGERoutriggerreef.com
Calling Waikiki Idol WannabesWe’re looking for new island talent in our Third AnnualTalent Search. Winner gets a month-long gig at Kani KaPila Grille, plus studio time. Traditional and contemporaryHawaiian music performers should submit a music sampleon DVD or provide a link to an online performance to:[email protected] Entries must be receivedby July 15, 2011 with name of artist or group, contactperson, email, and phone number.
Five finalists will audition at the Made in Hawaii Festivalon Aug. 20 before judges Cyril Pahinui; Keala Chock,program coordinator for MELE at Honolulu CommunityCollege; Jason Genegabus, entertainment/online editorfor Honolulu Star-Advertiser; and Luana Maitland, ourambassador of aloha and music director. Details atoutriggerreef.com
Let’s Play Music June 26-Jul. 3, 6-9 pm
Sun: MailaniMon: Sean Naauao
Tue: Weldon KekauohaWed: Cyril PahinuiThu: Del Beazley
Fri: KaukahiSat: Manoa DNASun: Kaala Boys
HeyYOU SOMEBODY?
923 KEEAUMOKU ST.955-3388
GRAND OPENINGBest Cantonese Cuisine
Live Maine Lobster $12.99 ea(with entrée purchase)
Tomato and Goat CheeseFilling • 2 tablespoons vegetableoil
• 3 cloves garlic• 3 pieces pearl onions• 1 ounce dry white wine• 1 cup chicken stock
• 3 teardrop tomatoes• 3 pieces baby zucchini• 2 pieces fresh shiitakemushroom, cut in quarters • salt and pepper, to taste• 1-2 tablespoons butter
Preparation:• Cut a small pocket inthe chicken from top tobottom, enough to beable to stuff the goatcheese filling.Be sure to not cut toodeep or create a hole, thecheese may leak outwhen cooked.• In a sauté pan on medi-um heat, add vegetableoil and chicken skin-sidedown and cook for a cou-ple minutes or until lightbrown, then turn over.• Add garlic, pearl onions,
and cook for a minute;deglaze with white wineand chicken stock. Addtomato, zucchini, mush-room, salt and pepperand let it simmer until thechicken is cooked all theway (about 3-5 minutes).When the chicken is doneyou should have very lit-tle sauce in the pan. Turnoff the heat and add but-ter. Stir until the butter isincorporated into thesauce.• Serve with mashedpotatoes, rice or pasta.
recipe
Pan Roasted StuffedBreast of Chicken with Sun-dried Tomato and Puna Goat CheeseBy Chef Chai Chaowasaree | Serves 1
D I N I N G O U T | J U N E 2 6 - J U L Y 2 , 2 0 1 1 | 1 9
1936 S. King St.Local Japanese Style DiningDinner 5 - Midnight • Late Pupus 10 - 2am
941-2835KIDS EAT FREEMONDAY & TUESDAY
*KIDS - Ages 2 to 7 years old.
*1 Child per AdultFREE ENTREE ONYOUR B-DAY!
*BIRTHDAY PERSON w/Valid ID &
*2 ADULT (guests) to qualify.
*FREE ENTREE (up to $19 value).
PARTIES
for
GRADUATION
3660 Waialae Ave. • 737-1177www.3660.com
O N T H E R I S E
THIS MONTH’S FEATURED DINNER
Bastille DayThursday, July 14 6:30 pm
Moules MariniereSteamed Mussels in White Wine & Herbs
•Romaine Envelope de Saumon et CaviarRomaine Wrapped Fillet of Salmon with Ikura
•Le Filet de Boeuf, Sauce BordelaiseFilet of Beef Tenderloin, Bordelaise Sauce
•Jeunes Pousses, Vinaigrette de Truffes
Mesclun of Young Sprouts•
Ile Flottante Floating Island, Vanilla Bean Sauce
$7540% off all bottles or no corkage
www.1132CAFE.com
Healthy &DeliciousCatering
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Call us at521-1837We deliver!See ourmenus at:
Now Open for Breakfast on Saturdays from 9:30am - 12pm
Soul Patrol
Lunch Wagon
New permanent locatio
n at
the corner of Alakea & B
ishop
(old Players parking lot)
11am-2pm, Mon-Fri
PH 735-SOUL (7685) Located directly across City Mill on 3040 Waialae Ave.
$500 OFFany order of
$1500 or more
before 4pmExpires 7/31/11. One coupon per table or take out. Not combinablewith any other offer, sale or special. Valid at restaurant only.
March Menu for FourChinese Chicken Salad • Wintermelon SoupMongolian Pork Chop • Beef and Broccoli
Pepper Salt Shrimp • Ma Po TofuSteamed Rice
$49 for Four (reg. $65) with this couponserved daily; valid until 7/15/2011
PEKING DUCK / LOBSTER DINNER• Peking Duck Two Ways
-Peking Duck with Steamed Buns-Peking Duck Braised E Mein
• Chinese Chicken Salad• Wok Seared Shoyu Prawns
• Maine Lobster with Ginger Scallions• Mongolian Pork Chop
• Garlic Shanghai Bok Choy$199 Table Ten (Reg. $229)
(limited to two tables on Saturdays & Sundays)served until 7/15/2011
Thank you Hawaii!HAWAII’S BEST CHINESE FOOD
LET US DO THE COOKING!
NEW!!!Starting July 1
“FULL ON - EXPANDED”HONG KONG DIM SUM SERVICE
Over 30 varietiesEvery Saturday and Sunday
10:30 am to 2 pm20% Dim Sum Savings
with this couponexpires 7/31/2011
449 KAPAHULU AVE., STE 101735-5544
Father’s Day Special MenuHam and Scallop Soup • Chinese Chicken Salad • Peking
50 Different Items to Choose From50 Different Items to Choose From
Offer valid from June 1 - 30, 2011 at the Fast Food Counter only. No purchase necessary. Cannot be combined with any other promotional offer or discount cards. Other restrictions may apply. See stores or visit www.zippys.com for details.
Purchase a total of $50 in
gift cards& receive a
FREE $5 gift
certificate!
Purchase a total of $50 in
gift cards& receive a
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certificate!
Offer good through June 30th.Offer good through June 30th.Offer good through June 30th.
NOW OPEN at900 N. Nimitz Hwy
536-5870
NOW OPEN at900 N. Nimitz Hwy
536-8570
1627 Nuuanu Ave 585-88392955 E. Manoa Rd 988-0212
www.bangkokchefexpress.com
IMMENSELY POPULAR TAKE-OUT PLATE
Mon-Sat 10:30am-9pm; Sun 12n-8pm Call For Take Out
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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
Yakiniku Camellia Buffet2494 S. Beretania St.944-0449
Makino ChayaAloha Tower Mkt place 585-6360Westridge Mall 486-5100
Ho Ho Chinese Cuisine590 Farrington Hwy692-9880
Golden Palace SeafoodRestaurant111 N. King St.521-8268
CHINESE Duck Yun820 W. Hind Dr.Aina Haina Shopping Center373-1303 or 373-4632
Golden Duck1221 S. King St. • 597-80884230 Waialae Ave., Kahala737-7188
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 7/31/11.
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4510 Salt Lake Blvd. • Honolulu, Hawaii 96818(next to Ice Palace at the Stadium Mall)
45-1118 Kam Hwy235-POKE (7653)
3109 Waialae Ave.735- POKE (7653)
www.freshcatch808.com
NOW OPEN 7 DAYS A WEEK
FREE FurikakeFrench Frieswith purchase of any Plate Lunch and this ad. Not to be combined with any other offer. Exp 7/8/11.
Also Serving Breakfast
Sat & Sun 8am–11am
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“Best ChineseRestaurant on
the island!”- Martin Yan
Seafood RestaurantAffordable Elegance
Dim Sum
starts @ $2.95
PERFECT FOR ANY WEDDING OR EVENT
R E S E R VAT I O N S(808) 947-8818jadedynastyhawaii.com
Open 10:30am to 10:00pmAla Moana Shopping Center
(above Macy’s)
• 32 ft. long stage• 7 private rooms• Sound & projection video system
8,000 Square Foot Restaurant
$88Lobster Dinner for 4
MON-THURS ONLYSoup of the Day • Live Maine Lobster (1.25lbs.) Signature Fried Chicken (Half) • Pork Ribs
w/Chefs Special Sauce • Sautéed Fish Fillet w/Seasonal Vegetables • Steamed Rice • Dessert
Special Graduation Menu$238.00 PER TABLE OF 10Roasted Meat Appetizer Platter
Seafood & Seaweed SoupDynasty Style Golden Fried Chicken
Chef Special Style TenderloinSteamed Fish Filets with Ham
& Vegetablein a Lotus Wrap
Tea-smoked Tiger ShrimpsVeggie with Albalone Sauce
Pan Fried E-MeinDessert - Mango Pudding
HAPPY 4TH OF JULY!
Sam Sung Plaza • 655 Keeaumoku Street #108 • 949-2890
All Day SpecialAll You Can Eat!!!
NOW OPEN 24 HOURS
Short Rib, Seasoned Short Rib,Rib Eye, Seasoned Beef, Brisket,BBQ Chicken, Tripe, Pork Belly,Spicy Pork, Tongue, Also includes Seafood Pancake& Korean Miso Soup
Adult $19.95Child $16.95
BYOB
WAIMALU 485-8883
98-1277 Kaahumanu St.(across from Safeway)
www.paesanohawaii.com
MANOA988-5923
2752 Woodlawn Drive
Open Everyday 10am-10pm / Except Sun & Wed 10am-9pm2919 Kapiolani Boulevard • Market City Shopping Center
735-8488
Expires 6/30/11. Must Present Coupon.
NEW DISH SPECIAL
BUY ONE, GET ONE
50% OFF50% OFF
Authentic & Original Vietnamese Cuisine
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 7/31/11.
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 7/31/11
Excludes set menu; Roast Pork, Roast Duck, Char Siu & other specials.
WhereMornings
AreBreathtakingat the Colony Surf
1st SundayChampagne Brunch!
New Menu Changes Monthly!
PLEASE CALL FOR RESERVATIONS
Zack Shimizu Kool Guitar/Vocals, experience the gentle crashing waves,pure ocean breezes and awesome beauty of Hawaii.
…Only at Michel ’s~ FREE VALET PARKING ~ ENTERTAINMENT NIGHTLY ~
1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village
Dinner served from 5:30 nightly. Valet parkingavailable. Not valid with any other offer.
$ .25 Hot Dog & Drink Saturday, July 16th (10am-5pm)$ .25 Hamburger Sunday, August 14th (10am-5pm)$ .25 Saimin Saturday, September 17th (5pm-9pm)$1 .00 Chili Plate Sunday, October 16th (11am-7pm)
Anniversary Specials will be sold only at the parking lot tent•Limit 5 items each •No phone orders •While supplies last
3308 Kanaina Avenue
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RECEIVE A$6 DISCOUNTon a Second Dinner
OR A$3 DISCOUNTwhen Dining Alone
Must present coupon (No take outs)Not valid with any other discount offers.
Expires 7/8/11
2850 Paa St. (near Airport and 99 Ranch Market) 833-3728
Maple Garden/Yen King909 Isenberg Street • 941-6641
www.MapleGardenHawaii.com
Ask about our extendedhours for Graduation.
Party Room Available for 20-80 people Open Daily 10am to 9:30pm
FREE Ample Parking@ FHB after hours
50% OFFBuy Two Entrees or BuffetsGet 3rd one at 50% OFF!
Valid Monday thru Friday dinner only. For up to 20 people. Not to be combined with any other
offer or discounts.NO
MSG
LOBSTERS$11.99
with purchase of 1-Entree
Offer valid on dine-in orders only. Must present coupon. Cannot be combined with other offers or coupons. Exp 6/30/11
WESTRIDGE SHOPPING CENTER • 488-4900(Next to Makino Chaya) 98-150 Kaonohi St., Aiea
Mon-Sat 10am-10pm • Sun 10am-8pm
facebook.com/phomylienhawaiiMilitary w/ID receive 10% OFF
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.
596-0799Since 1989
626 SHERIDAN ST. (backside of Walmart)SUN, TUE, WED, THUR
6 AM - 12 MIDFRI & SAT6 AM - 2 AM
MON11 AM - 12 MID
YAKINIKUMILLION
TUES-SUN 6AM-11AM
NEW
20% OFFSENIOR DISCOUNT60+ older, applies to
breakfast only
$2.99 BREAKFAST SPECIAL
1-scoop fried rice, 1-egg (any style), 2-bacon
Chinese Restaurant East HonoluluON ON at McCully
1110 McCully St. • 946-8833(Corner of McCully & Young St.)
Aina Haina Shopping Center373-1303 or 373-4632
Dinner Menu for 4$39.95
Dinner Menu for 5$49.95
Dinner Menu for 6$59.95
Oyster Sauce ChickenPork Chop Pepper Salt
Stuffed TofuMinute Chicken Cake
NoodleRice
Hong Kong ChickenSpicy Pork Eggplant
Mushroom Egg Fu YungBeef Sour CabbageMinute Chicken Cake
NoodleRice
Oyster Sauce ChickenShrimp Pepper Salt
Bat Jun TofuSweet Sour PorkBeef Broccoli
Minute Chicken CakeNoodleRice
Live Lobsterwith purchase at On On only
Find menus and $5 couponat www.ononhawaii.com
$12.99Call 677-7744 to order or visit www.acateredexperience.com for more info.
Minimum 25 guests, delivery fees may apply.
Create Your Own Graduation Menu from $10.95 per person.Pupu, Custom, Hawaiian & Prime Rib Menus also available!
Celebrate Your Graduate’s Achievement!
to order or visit www.acateredexperience.com for more info.Minimum 25 guests, delivery fees may apply.
Pupu, Custom, Hawaiian & Prime Rib Menus also available!
677-7744Minimum 25 guests, delivery fees may apply.
Pupu, Custom, Hawaiian & Prime Rib Menus also available!Create Your Own Graduation Menu from $10.95 per person.Pupu, Custom, Hawaiian & Prime Rib Menus also available!Pupu, Custom, Hawaiian & Prime Rib Menus also available!
Available for eventsbooked through
August 31, 2011.
WHERE TO DINE
The Pyramid Restaurant758 Kapahulu Avenue737-2900
MEDITERRANEAN
Yakiniku Million626 Sheridan St.596-0799
Richo3008 Waialae Ave.734-2222
Ton Ton Ramen 95-050 Farrington Hwy, Waipahu 677-5388
Made In Hawaii Foods 2071-A South Beretania St. 947-902298-718 Moanalua Rd.484-0052
OFFICIAL ‘ILIMA AWARDS PEOPLE’S CHOICE BALLOT
BEST RESTAURANT
BEST NEW RESTAURANT (opened 07.01.10 – 07.01.11)
BEST CASUAL RESTAURANT
BEST FINE-DINING RESTAURANT
BEST NEIGHBOR ISLAND RESTAURANT (please indicate the name of the restaurant and the island it is located on)
BEST BREAKFAST RESTAURANT
BEST LUNCH RESTAURANT
NAME DATE
ADDRESS
CITY STATE ZIP
PHONE EM AIL
This is a voluntary readers’ poll. No purchase necessary to participate. Open to legal residents of Hawai‘i 18 years and older. Ballots that containinaccurate, illegible or improper information will be disqualified. ONE BALLOT PER PERSON (either mail-in or online ballot). Photocopies of this ballotwill not be accepted.
The Honolulu Star-Advertiser 'Ilima Awardsare among the islands' most prestigious restaurant honors.
Winners are selected in various categories:Show Stoppers - voted by Diamond Head Theatre audiences
Critic’s Choice - selected by Star-Advertiser food expertsPeople’s Choice - VOTED BY YOU WITH THIS BALLOT
Ballots are tabulated by N&K CPAs, Inc.
Winners will be announced in the ‘Ilima Awards dining guidein the Star-Advertiser on Friday, October 7.
For tickets to the ‘Ilima Awards galaon October 10, call 733-0277, ext. 305
Important rules: One ballot per person. You must vote in all categories.Vote only once for any restaurant. Do not vote for the same restaurant inmultiple categories. Do not vote for ‘Ilima Star Circle winners – Theserestaurants have won 10 or more ‘Ilima Awards and are considered perma-nent awardees. They include: Alan Wong’s Restaurant, Roy’s Restaurant,Ryan’s, Starbucks and Zippy’s.
The pulse of paradise.529-4700 to advertise | 538-NEWS to subscribe
www.staradvertiser.com
CAST YOUR VOTE NOW
Send your completed ballotby July 13, 2011 to:
‘Ilima Awards, Diamond Head Theatre520 Makapu‘u AvenueHonolulu, Hawai‘i 96816
or vote online at staradvertiser.com
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tableside
@tableside
Above: Sandy and Tatsuko TsuneyoshiInset: House Noodle ($9.95)
1 | Herbert Suzuki, Jim Wo and Mel Nishimura 2 | Mi Jin Park and Micah Foster 3 | Sau Fun, Ruben and
Ben Lee 4 | Lorin and Rachel Lew, June Tong, Vernon and Betty Chang
Happy Days
Happy Days puts a smile oncountless diners' facesthanks to its unbeatable dim
sum and other Cantonese favorites.Owner Lisa Lum opened for busi-ness more than 10 years ago andnever ceases to greet customerswith a warm and friendly “hello”and delicious food to match. HappyDays is located at 3553 Waialae Ave.and open from 8 a.m. to 10:30 p.m.,daily. Call 738.8666.
Photos by Lawrence Tabudlo
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