Download - Hawaii Dining Out 05 Sept 2010
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
S E P T E M B E R 5 - 1 1 , 2 0 1 0
My sweet tooth
always wins — no
joke or exaggera-
tion.
As a baby, my crawling
adventures began early on
when Dad gave me my first
taste of vanilla ice cream.
The result? I was in com-
plete sugar shock — climb-
ing over furniture just to
get more of this new-found
love. You would have
thought I had just entered
the Baby Olympics!
Today, this passion for all
things sweet is more of an
eternal love. Yes, I continue
to live for the gamut of
desserts: ice cream, frozen
yogurt, cupcakes, choco-
late — you name it. So no
one had to twist my arm
when this week’s assign-
ment fell into my lap, as I
immediately set out in
search of the best
desserts around.
And while I’m mindful
of the consequences of
having a sweet tooth (I
have ramped up my work-
out routine quite a bit in
recent weeks), I wasn’t real-
ly ready to forgo the oppor-
tunity to indulge in one of
the great pleasures of life.
Because really, who has
time to count calories
when you’ve got heavenly
portions of cake and sorbet
staring right back at you?
Located at the corner of
3660 Waialae Ave. and
Wilhelmina Rise, 3660 on
the Rise is the perfect
choice for dining out, offer-
ing an elegant dining expe-
rience for tourists and
locals alike. The restau-
rant’s doors opened in
September 1992 by part-
ners Russell Siu and Gale
Ogawa, with four banquet
rooms later added in 1999.
Known for its Euro-Island
cuisine, the menu offers a
wide array of local flavors
enhanced by the diverse
cuisines of both Europe
and Asia. And although the
main courses here are
nothing short of amazing,
you must save room for
dessert — or if you’re like
me, just make dessert the
No. 1 priority. With names
like Mile High Waialae Pie
and Sorbets Gone Tipsy,
how can you resist?
“We focus on a lot of fla-
vors that everyone recog-
nizes and then we make it
our own,” says banquet
sales manager Cheryl
Leong.
Chef Russel Siu presents
classic desserts with a
twist, utilizing all fresh
ingredients and his own
personal recipes. Spoiled
within a dessert wonder-
land, I was greeted with the
Warm Chocolate Souffle
Cake ($8) and An Affair
with Coffee ($8). This was
playing with fire! How did
the chef know that chocolate
and coffee are two of my ulti-
mate weaknesses and when
incorporated into a dessert ?
That’s nirvana! The Warm
Chocolate Souffle Cake con-
sists of warm chocolate
cake oozing with chocolaty
goodness and bits of
chocolate chunks hidden
within the cake itself.
Topped with vanilla ice
cream and drizzled in rich
Mocha Sauce, it was a
chocoholic’s fantasy come
true. And coffee lovers,
beware: An Affair With
Coffee is truly magnificent.
You’ll agree once you set
your taste buds on the
Kona Coffee Scented
Financier with Caramel
Pecan Ice Cream, Mocha
Pot de Crème and Coffee
Specked Butter Cookies.
Other favorites among din-
ing patrons include
Pudding on a
Whim ($8),
which showcas-
es the daily
selection of
3660’s famous
and popular
bread pud-
ding, and the
Mile High
Waialae Pie ($8) featuring
layers of Haagen Dazs
Vanilla and Coffee Ice
Cream, Macadamia Brittle
topped with Caramel and
Chocolate Sauces. Still
have some wine in your
glass? How about sampling
This Evening’s Cheese
Selection — a dessert —
including two varieties of
cheese served with table
wafers and fruit ($10)?
3360 On the Rise3660 Waialae Ave.
737.1177
An American restaurant
chain with headquarters in
Scottsdale, Ariz., P.F.
Chang’s China Bistro
serves up Chinese-
American cuisine from a
menu originally conceived
by chef Philip Chiang. This
popular eatery currently
operates more than 200
restau-
rants in the U.S., Mexico
and Kuwait City. And as
one of my all-time favorite
restaurants, with its chic
décor and consistently
delicious cuisine, I’m
always jonesing for a
P.F. Chang’s ChinaBistro
3360 On the Rise
EDITORJo McGarry
Phone: 783.1060JMcGarry@
staradvertiser.com
SALES MANAGERSandi Sakaguchi
Phone: 342.8802
Fax: 529.4898
SSakaguchi@
staradvertiser.com
Dining OutDining Out is a weekly
advertising supplement publishedby the Honolulu Star-Advertiser.
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ono, you know
Above: The author with a pair ofmini desserts at P.F. Chang’sChina Bistro, with the always-scrumptious Banana Spring Rollsin front. Right: The WarmChocolate Souffle Cake and AnAffair with Chocolate are hitsamong patrons at 3660 on theRise.
– See page 8
Assignmentsof allSweetest
by Alana Folen | Photos by Leah Friel
The
Above: Ton Ton Ramen owner KineKen Cho has been servingJapanese noodle dishes in Waipahusince 2005. Top right: The SpicySeafood Ramen goes for $8.95.Bottom: Cho introduced the SoftRib Ramen ($8) about three monthsago. The dish includes choi sum,fish cake, nori and fried garlic.
By Bill Mossman
Where theTastiest, Healthiest
Kine Ken Cho has noodleson his mind — all of thetime. As the owner of Ton
Ton Ramen in Waipahu, he’salways looking to adapt his menuchock-full of Japanese noodledishes to locals’ palates; con-stantly visiting ramen-ya restau-rants from Hokkaido to Kyushu,searching for ways to introducewhat he calls “healthy, original
J a p a n e s e - s t y l eramen” to theIslands.
Yes, five yearsafter launchingthe family busi-ness, Cho stilleats, sleeps andbreathes noodles.
“I really love toeat ramen. I caneat it every day.And I love tomake healthy-style ramen formy customers,”says the HongKong-born Cho,whosE first name,Kine, happens tomean “healthy” inhis native tongue.
Dining Outcaught up with Cho recently andprobed his noodle on a range oframen-based topics. Here’s whathe had to say:
DO: Ton Ton just celebrated itsfifth anniversary with a bunch ofsummer specials, including thefree gyoza offerings with eachramen order, and business seemsto be doing well. What’s been thesecret to your success?
KC: Good food, good service,reasonable prices. We make our
ramen dishes like originalJapanese style — or a morehealthy style of makingramen. So no MSG, no oilybased soup. And since mostof our customers arealways looking for some-thing new, we try to add anew ramen dish every twoor three months.
Our prices are very rea-sonable — usually $10 orless. What we want is tomake our ramen affordableso that everyone can try it.
But the most importantthing is keeping our cus-tomers happy. If they smile,I smile, because I knowthey’re coming back. If theyget angry, then they’re notcoming back.
DO: Your gyoza is onereason why customers keepreturning for more. They’refairly good-sized pieces,and so tasty. Are you stilloffering three dumplings,free of charge, with any pur-chase of a ramen dish?
KC: Yes, but that specialis only good between 2 and6 p.m. each day. We makethe gyoza fresh and the cus-tomers love it.
DO: Speaking of cus-tomers’ love, your patronshave really taken an intense lik-ing to your newest dishes — theSoft Rib Ramen and the IppinRamen, both of which go for $8and were introduced this sum-mer. What makes these ramenbowls so special?
KC: Two things. First, we half-
cook the egg by boiling it for awhile, then take it out of the shelland add a special shoyu sauce toit. There’s a lot of taste to theegg, and people tell me, “Ooh,what’s that?” And we tell themit’s a special type of egg, the typeyou find on every street in Japan.
The second thing we do with
the Soft Rib Ramen is cook theribs for about eight hours. Theold Japanese people like it thisway, when you put the rib inyour mouth and it melts. But youhave to be careful not to over-cook it. Then we add the noo-
cover story
D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0 | 3
– See page 4
is ServedRamen
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dles, choi sum, fish cake, onion,
fried garlic and nori.
The Ippin Ramen is like the Soft
Rib Ramen, but there’s no meat —
other than the fish cake — and we
add items like wakame (seaweed)
and corn. The Ippin also has a
miso-based soup; the Soft Rib
Ramen has a shoyu base.
Both are popular with our cus-
tomers. We sell about 50 bowls of
the Soft Rib Ramen every day.
Sometimes, we even have to tell
customers to come back tomorrow,
because we ran out of the dish.
DO: Is the Soft Rib Ramen your
most popular dish? Or is there
another?
KC: People really like the
Chicken Katsu Ramen ($7.75). But
they also like the Chicken Katsu
Curry combo ($9.45). We’re known
for our curry. I guarantee that no
one in Hawaii makes curry like we
do.
DO: Aside from your unique
style of preparing ramen, you also
selected an unusual name for your
restaurant. What does “Ton Ton”
mean and why did you opt for that
name?
KC: Customers ask me that a lot.
In Osaka, the people call boys “ton
ton,” which means “little pig.” Also
in Japan, 90 percent of the ramen
businesses make their soup base
from pork bone. So when it came
time to choose a name, I thought of
pork bone and little pig, and decid-
ed that “Ton Ton” was a good name
for the restaurant.
DO: You’ve set up shop in a won-
derful spot. The area is clean, and
there’s ample parking for your cus-
tomers. But have you ever thought
you were too isolated from the
masses? Ever thought of opening
up another restaurant closer to
Honolulu?
KC: To survive in this
economy, the local people
have to enjoy your food. I’m
lucky because this location
has been good to me. All the locals
in the area come in and support
me. But I also have customers com-
ing from all over the island — from
Hawaii Kai, Honolulu, Kapolei,
Kunia — just to try the food.
Sometimes they say, “Oh, you’re so
far.” But that’s why I try to intro-
duce a new ramen dish every two
or three months, just to give those
customers who live far away anoth-
er reason to come back.
As for opening another Ton Ton,
I’m thinking about it. But I think it’s
too early to say where or when.
cover story
Left: Ton Ton Ramen’s deli-cious gyoza comes with anycombo meal. Three freedumplings also are given tocustomers who order a ramendish between the hours of 3and 6 p.m. Bottom: CookJian Wei Liu fries vegetablesthat will soon be a part of theVegetable Fried Noodle plate($7.50).
Ton Ton RamenWhere:Waipahu Shopping Center,
94-050 Farrington Highway
Hours:Sunday through Thursday,
11 a.m. to 9 p.m.
Friday and Saturday,
11 a.m. to 10 p.m.
Call:677.5388
– From page 3
Manoa DNA CD CelebrationMahalo to all who joined us Saturday night tocelebrate “Evolution”, Manoa DNA’s amazingthird CD release. It was a memorable occasionwith special guests including Herb Ohta Jr., JonYamasato, Kamuela Kahoano, Kapala, and RoySakuma’s Ukulele Keiki. Thank you to prizesponsors KoAloha Ukulele, Oakley Gear, IOLANISportswear, Manoa DNA, and Outrigger Reef onthe Beach.
Kani Ka Pila DatebookSept.12 &19, 6 pm: Maunalua.Sept. 14, 6 pm: Beach 5Sept. 17, 11 am: Aloha Friday Luncheon ShowSept. 17 & 24, 6-9 pm: Primo Aloha Ale NightSept. 18 & 25, 6 pm: VaihiSept. 2l, 6 pm: HiikuaSept. 24, 4 pm: Mele SongwritersLive Hawaiian entertainment daily, 6 to 9 pm.
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
ISLAND’S
BEST MUSICJAM
One coupon per order. Cannot be combined with other offers.
Expires 9/15/10
Keeaumokuby Wal-Mart946-5696
(KOZO)
HONOLULU DES IGN CENTER
ON KAPIOLANI BETWEEN PENSACOLA & PIIKOI ST.
1250 KAPIOLANI BLVD. • T: 956-1250
FURNITURE SHOWROOM HOURS:
MON. - SAT. 10AM - 9PM & SUN. 10AM - 6PM
H O N O L U L U D E S I G N C E N T E R . C O M
W W W . S T A G E R E S T A U R A N T H A W A I I . C O M
Contemporary Asian American CuisineSecond Floor Honolulu Design Center
Culinary Performances DailyReserved Seating: 808.237.5429
Lunch Mon-Fri 11:30a-1:30pDinner Mon-Sat 6-8:30p
OvationAmuse Bouche Lunetta “Prosecco Brut”, Italy, N.V. (4oz)
First Course Hamachi Sashimi with Misoyaki, Daikon Oroshi
Tamano Hikari Junmai Dai Ginjo, Kyoto, Japan (3 oz)
Second Course Kona Lobster, Kahuku Corn, Hamakua Alii Mushrooms, Scallion Hollandaise Sauce
Chateau Pouilly “Pouilly-Fuisse”, France, 2006 (3oz)
Third Course Pan Roasted New Zealand King Salmon, Braised Spinach, Tsukudani Sauce
Patz & Hall “Sonoma Coast” Pinot Noir, Sonoma County, 2008 (3oz)
Fourth Course Grilled Beef Tenderloin, Herb and Goat Cheese Polenta, Roasted Mushrooms,
Red Wine Veal Demi Glace
Duckhorn Cabernet Sauvignon, Napa Valley, 2006 (3oz)
Fifth Course Valrhona White Chocolate-Mascarpone Terrine,
Coconut Milk Sorbet,Vanilla Bean Roasted Pear,
Honey Powder, Candied Pecans
J.J. Prum “Graacher Himmelreich”
Auslese, Germany, 2007 (3oz)
Call 808.237.5429 for reservations.
We look forward to serving you soon.
Convenient location withfree parking.
Stage presents a 5 Course, Wine Dinner Performance
Friday, September 24, 2010
Musicians, comedians, anyone…
Come showcase your talents to your family
and friends during Amuse Wine Bar’s monthly
“Open Mic” series, hosted by Alex Oasay.
Bring your instrument and sign up to
perform at the open mic premiere.
Call Tony Castillo at
808.783.3403.
5pm to Closing Mon. thru Sat. 2nd Floor Honolulu Design Center
OPENMIC7:30-9:30p every2nd Tuesdaystarting Sept.14thW I N E D I N N E R
5pm to Closing Mon. thru Sat. 2nd Floor Honolulu Design Center
21+event
Martini NightMartini Night$4 Martinis Every Thursday 5-10p
$5 Appetizers 5-7p“Martini Night” at the Cupola Theatre.
Every Thursday night event. Live music or
DJ to pump the grooves.
D’lish Stage Restaurant
appetizers.
D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0 | 5
inside feature
Kit’s Menu a Fresh Alternative to Costly Euro-Asian Cuisine A
hungry diner may
be excused for miss-
ing the eclectic
Euro-Asian restaurant
tucked into a small shop-
ping center at 1010
University Ave. After all,
the 10-year-old restaurant
is easy to overlook. But for
those who have made Kit n
Kitchen a regular stop, the
creations of Kit and May
Yiu are worth any mild
concerns over parking or
location.
The menu at Kit n
Kitchen is a combination
of flavors that stretch from
the Yiu’s original home in
Hong Kong to Europe and
South America. Many of
their ideas come from
their extensive travels that
combine family getaways
with research that helps
inspire the hard-working
couple.
“Every time we travel we
get excited about com-
ing back home and try-
ing to create new
things,” said Kit.
Kit n Kitchen’s
biggest draw is its four-
course set menu. For
$19.95, patrons get
their choice of soup or
salad, a second course
of Escargot Wellington,
Grilled Beef with
Chimichurri and Garlic
Basil Shrimp, a choice
of seven different
entrees plus dessert.
Entree selections include
the Rib Eye with
Chimichurri, an
Argentinian mixture of
parsley, onion, garlic, olive
oil and crushed red pep-
pers, the Red Wine Ox Tail
Stew that is gently sim-
mered for eight-10 hours
and served with jasmine
rice or pasta; and the Basil
Salmon that is pan-fried
and served with chef veg-
etables and spaghetti
tossed with a basil pesto
sauce.
If the set menu gets peo-
ple into the door, the 99-
cent menu is a big lure for
a return trip. With the pur-
chase of two meals, diners
can chose from Escargot,
Eggplant Parmesan, a Mini
Chef Pizza, Garlic Grilled
Beef or Spicy Mussels.
“They (the cus-
tomers) just love it,”
says Kit Yiu about
the 99-cent menu.
“They talk about it.
They tell their
friends about it.
They walk in and the
first thing they do is
point at the menu.”
Two of the newest
additions to the
menu is the Lamb
Wellington ($17.95)
and Osso Bucco
($19.95). The
Wellington is fantastic. The
lamb is first soaked in a
marinade and then grilled
to a medium rare. From
there it is given a dry rub
consisting, as May Yiu says
with a smile, “a very com-
plicated blend of herbs
and spices” and wrapped
in puff pasty for baking.
The result is a Wellington
that is tender with just a
hint of spicy heat that
complements the lamb
without overpowering the
dish.
Most surprising about
the Wellington is that it
was never meant to be a
menu item. Kit created the
meal for his birthday party
and put pictures of the
dish on the Kit n Kitchen
Facebook page. A cus-
By Steve Murray
Above: Chef and owner Kit Yiuenjoys a meal. Near Right: A 9-inch hand-rolled Chef’s pizza withpepperoni and fresh vegetables.Far Right: Seafood Resotto withshrimp, squid, mussels and a lighttomato garlic sauce. Bottom
Left: Grass-fed beef Osso Buccoon pasta. Bottom Right: GrilledBeef Chimichurri with rice andChef’s vegetables.
– See page 9
Lawrence Tabudlo photos
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Discover the flavorful cultures of Hawai‘i as we celebrate
century old traditions through modern Hawaiian cuisine.
It took us over acentury to prepare
for dinner.Introducing Plantation Nights
at Kai Market
921-4600 | sh er aton wa i k i k i .comfr ee pa r k ing
Discounts available for Kama‘aina and Kupuna (seniors).
foodie fare
IHOPThough best known for its
never-ending supply of mouth-
watering pancakes, IHOP also
carries a wide selection of appe-
tizers, burgers, sandwiches,
steaks and desserts to satisfy
any craving, any time of day.
But what would the
International House of Pancakes
be without the beloved breakfast
standbys — farm-fresh eggs, siz-
zling bacon and, of course, those
light-as-a-cloud buttermilk pan-
cakes?
New to the IHOP menu this
year are the New York
Cheesecake Pancakes ($10.99), a
breakfast so decadent, it should
be dessert. Four buttermilk pan-
cakes are loaded with rich and
creamy cheesecake pieces, then
piled high with strawberry top-
ping, powdered sugar and
whipped topping.
A scrumptious alternative is
the Rooty Tooty Fresh ‘N Fruity.
This limited-time offer (good
through Oct. 30) takes four but-
termilk pancakes and piles them
high with a generous helping of
whipped topping
and choice of cool
strawberry top-
ping or a warm
blueberry or cin-
namon compote.
The meal starts at
$4.99, but for just
$4 more ($8.99) it
comes with two
eggs, three strips
of bacon, three
pork sausage links
and golden hash
browns.
Diners looking
for something a
little more savory
can tackle the Big
Steak Omelette
($14.99). As its
name suggests,
this breakfast is
not for the meek
of appetite. Tender strips of
steak, hash browns, green pep-
pers, onions, mushrooms, toma-
toes and Cheddar cheese are
stuffed into a light ’n’ fluffy
omelette (made even fluffier
thanks to a dash of IHOP’s
famous pancake batter). For
those who like it hot, this dish is
served with a side of salsa.
And because all five IHOP
Hawaii locations are locally
owned and operated, there’s got
to be some Ono Fried Rice: fried
rice, two over-easy eggs and four
pieces of Portuguese sausage, all
for $8.99.
IHOPFive Oahu locationsOpen seven days a weekihophawaii.com
Kozo SushiKozo Sushi has been serving
some of the freshest and innova-
tive sushi selections to cus-
tomers since it opened in 1976.
And with 1,300 locations in Japan
alone, it’s no wonder Kozo is
renowned as being the country’s
most popular take-out sushi
restaurant.
We here in Hawaii are in luck,
as there are five booming loca-
tions on Oahu fully stocked with
the best ingredients around.
And while Kozo Sushi regulars
are probably already familiar
with the top-selling Spicy Ahi
Donburi and Dragon and Volcano
Maki, owner Mika Niwa says fans
will want to stop by their newest
location at 750 Keeaumoku St.
(right next to Walmart) to sample
a few exclusive specialties.
First on the must-try list is a
line of bentos never before
offered at any other Kozo loca-
tion. Take a dive into seafood
heaven with the Sushi and
Tempura Combination Bento Set
($7.25), which features three
tiger shrimp tempura along with
two mixed shrimp and vegetable
tempura fried to perfection,
accompanied by only the fresh-
est pieces of ahi, salmon, ebi and
egg. Or keep your feet on dry
land with one of two chicken
bentos: the Teri Chicken Bento
($6.99), which comes with rice,
teriyaki chicken, soba noodles,
salad and two pieces Shinko
Maki; and the Chicken Katsu
Bento ($6.99), which is a plate of
rice, thick slices of chicken katsu,
salad and three types of sushi
(two California Maki, one Cone
Sushi and two Shinko Maki).
“Our bento items include sushi
because we are a sushi store,”
Niwa says, adding that the new
Kitsune Udon bowl — thick udon
noodles steeped in a special
sauce and served with green
onions, nori, wasabi and fried
tofu ($5.50) — is another must-
eat treat. “These items are very
popular with our customers, and
we are hoping customers will
purchase the udon as a side item
to the sushi.
“We are hoping to release new
items, but we will continue to
focus on sushi.”
Here’s to hoping.
Kozo SushiFive Oahu locationsOpen seven days a weekkozosushihawaii.net
Sizing up the Pancake, Sushi SpecialsBy Sarah Pacheco
D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0 | 7
Left: IHOP Kaneohegeneral manager VinnieEspino serves up aselection of breakfaststandbys. Leah Frielphoto Above: New tothe Kozo Sushi menu,the Chicken Katsu Bentocomes complete with atrio of sushi. Right: Abowl of Kitsune Udongoes great with sushi.
Mon-Fri 9am to 7:30pmSat 9:30am to 7:30pm • Sun 9:30am to 6pm
1111 McCully Street • 947-5411
New Items
Available
Softshell Crab Maki
Authentic Vietnamese Cuisine
Open Everyday 10am-10pm / Exept Sun & Wed 10am-9pm2nd Pho of equal or lesser value expires 9/9/10
ALL PHOBUY ONE, GET ONE
Market City Shopping Center2919 Kapiolani Boulevard
GRAND OPENING SPECIAL
50% OFF
735-8488
mouthful of Chang’s Chicken Lettuce
Wraps, Pepper Steak and Asian Grilled
Salmon.
However, being the dessert junkie that I
am, the Banana Spring Rolls get me every
time. For only $7.95, you can enjoy six
warm, crispy bites of banana spring rolls
made fresh to order by one of the many
expert chefs in the kitchen. Served with
coconut-pineapple ice cream and drizzled
with caramel and vanilla sauces, I’ll bet
that any diet you’re on will go right out the
window — it’s that good!
“A lot of the locals really enjoy our
Banana Spring Rolls because it’s very sim-
ilar to lumpia,” says Ronald Vazquez, gen-
eral manager of the Hokua location, which
opened four years ago. The Waikiki restau-
rant soon followed in 2008.
If you’re out celebrating a special occa-
sion with the ohana or a big group of
friends, I suggest devouring The Great Wall
of Chocolate ($9.95) — six layers of rich
chocolate cake frosted with semi-sweet
chocolate chips served with a mix of
berries and raspberry sauce.
“For something lighter, the new Mini
Desserts are a good choice,” Vazquez
states.
Choose from a selection of Triple
Chocolate Mouse Cake, Raspberry
Cheesecake, Chocolate Cake, Teramisu,
Carrot Cake, Apple Pie, Red Velvet and
Lemon Cake individually sold for $2.50 or
$18 for the whole rack of eight. The restau-
rant also offers a dedicated menu to diners
who must follow a strict gluten-free diet
that won’t get in the way of their sweet
tooth, as both the Triple Chocolate
Mousse Cake and Mango Sorbet are
gluten-free.
P.F. Chang’s China BistroHokua Restaurant
1288 Ala Moana Blvd., Ste. 110596.4710
For a healthy, guilt-free alternative with-
out sacrificing flavor, this international
chain offers the best in proprietary pro-
botic frozen yogurt, soft serve, and dairy
and non-dairy smoothies. The chain origi-
nated in Canada, and Cheryl Nomura
opened the Windward Mall franchise last
November.
“What makes Yogen Fruz unique is that
we blend the fruit into the yogurt to make
the flavor,” Nomura says. “You can select
from low-fat vanilla, non-fat vanilla, no
sugar-added vanilla, or low-fat chocolate
and choose your fruit(s) to be mixed in.
Some people mix in Oreo cookies.”
In my opinion, Strawberry Lychee is a
standout. I topped off mine with some
fresh strawberries, blueberries, kiwi and
pineapple, and sprinkled it with coconut
shavings to make for one sweet treat.
“The yogurt is actually beneficial to
your digestive system and immune sys-
tem,” Nomura adds.
The Chai Tea, Green Tea, Mint Chocolate
Chip and Key Lime Pie also are among the
many irresistible flavors. If soft serve is
what you’re after, try the Tart Soft Serve in
natural/plain flavor or acai and choose
from an assortment of toppings ranging
from mochi balls, to fresh fruit, sprinkles,
granola and more.
“You can make anything you want here,
the possibilities are endless and it’s great
because more people are getting increas-
ingly health conscious,” she says.
Prices range from $2.95 for a small cup
to $6.95 for a large. Toppings are 95 cents
for the first, $1.45 for two and $1.85 for
unlimited. Now that’s a whole lotta yum
the healthy way!
Yogen FruzWindward Mall Food Court (and Fort
Street Mall location)46-056 Kamehameha Hwy.
236.3789
Located at Ala Moana Center, this patis-
serie celebrates a blend of French flavor
and Japanese craftsmanship combined to
make sinful treats that are not only deli-
cious but appealing to the eye as well.
From cakes to pastries, to drinks and
more, La Palme D’or is perfection. Head
chef Akiko Kimura utilizes only the best
ingredients directly from Japan to create
fresh pastries and desserts on a daily
basis. Talk about love at first bite.
Owner Hiromi Tanaka brought this
Japanese pastry concept to Hawaii in 2006
and says locals seem to love it. “We don’t
use that much sugar and most items are low
in fat, so it’s really healthy,” she explains.
Renowned items on the menu include
the Strawberry Shortcake and the
Strawberry Roll Cake. Chefs here focus on
creating decadent masterpieces that
emphasize quality ingredients, like the
Tropical Fromage ($4), a layered mousse
of passion and mango, rare cheesecake
and coconut sponge; Chocolat ($4.20), lay-
ers of rich chocolate mousse with a soft
chocolate sponge mixed with a choco chip
vanilla cream; and Gateau Au Fraise
($4.80), which consists of a delicate bal-
ance of sponge cake, fresh cream and
strawberries. I also highly recommend
sampling a Jelly Mocha Au Lait ($4.85). I’ll
bet you can’t take just one sip.
La Palme D’or PatisserieAla Moana Center
1450 Ala Moana Blvd.941.6161
La Palme D’or Patisserie
Yogen Fruz
ono, you know
8 | D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0
– From page 2
Far Left: The Great Wall of Chocolate ($9.95) is a for-midable dessert, but one that P.F. Chang’s customersoften succumb to. Left: Yogen Fruz’s creamy delightsfeature a bevy of toppings. Right: La Palme D’or’s irre-sistible trio of desserts: the Gateau Au Fraise, theChocolat and the Tropical Fromage.
Breaking Surf, Breathtaking Sunsets, and Unbelievable Ocean Front Dining at Reasonable Prices.
Breakfast7 a.m. - 11 a.m.
Dinner5 p.m. - 10 p.m.
Freee ParkingSubject to Availability
For Reservations:923-2277 Locally Operated in the Outrigger Reef Hotel
2169 Kalia Road
Inside feature
tomer saw the photos and
a few days later he came in
asking for the dish. Kit
made the special order,
and so pleased was the
diner that the next day he
brought in his wife to try
the suddenly popular dish.
“That’s when I knew I’d
better put it on the menu,”
said the affable Kit.
The Osso Bucco begins
with grass-fed beef that is
braised in Roma tomatoes,
garden-fresh vegetables,
herbs and is fall-off-the-
bone tender. The cooking
process gives the meat a
rich, deep color and the
vegetables provide a
slightly sweet taste to the
dish. And for those who
know that Osso Bucco lit-
erally means bone hole in
Italian, don’t fear, Kit and
May carefully place a big
cut of beef bone filled with
delicious marrow in the
center of the dish.
Savoring the tender,tasty Osso Bucco
Kit n Kitchen
Where:1010 University Ave.Honolulu
Hours: 11 a.m.-2:30 p.m. for lunch; 5-10 p.m. for dinner
Call:942.7622
Website:kitnkitchen.com
Zippy’s has been feeding
kamaaina for nearly as long as
Hawaii has been a state, making
the restaurant a valuable staple to
locals’ diets. Whether it be for break-
fast, lunch or dinner, customers have
been dropping in at Zippy’s at all
hours of the day and night and enjoy-
ing such favorites as the Zip and Surf
pacs, the Zip Min with a slice of teri
beef, the Oxtail soup and just about
any dish that includes Zippy’s famous
Original Recipe Chili.
Besides the restaurant’s tried-and-
true signature dishes, Zippy’s also
has shown the willingness to adapt
its menu to its customers’ needs, as
the restaurant proved earlier this
summer by introducing a new cut-
ting-edge dessert menu at its Waiau
location.
Dining Out made
the trek over to the
Windward side
recently and stopped
in at the smaller of
two Zippy’s
Restaurants in Kaneohe, located on
William Henry Road. There, we asked
a couple of hard-working installers
for Oceanic Time Warner Cable,
Jarrod Tica and Rick Maikai, what
they would recommend from the
menu and what they like about that
particular Zippy’s location.
Jarrod Tica:
“I’m eating the mini Zip Pac today. I
usually get the Spaghetti plate, but
today I’m not too hungry. Plus, I don’t
want to get too tired from eating a big
meal because I have to work after
lunch. I’d recommend the mini Zip
Pac because it’s the right portion. You
get everything that comes in a Zip Pac,
minus the fish and Spam. It’s really
good.
“I like this Zippy’s because it’s less
crowded and there’s more parking.”
Rick Maikai:
“I was going to get the Korean Fried
Chicken like I normally do, but it would
have taken longer to make and I want-
ed to try something different anyway.
So I got the Chili Frank plate. It’s sim-
ple, but good.
“This Zippy’s is small but it’s com-
fortable. I like that.”
Zippy’s Restaurants
Rick Maikai and Jarrod Tica getready to dig in at Zippy’s.
what we’re eating at...
– From page 6
D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0 | 9
WhereMornings
AreBreathtaking
at the Colony Surf
Announcing Michel’s 1st SundayBrunch Every Month!
New Menu Changes Monthly!
See You Sunday, September 5th!PLEASE CALL FOR RESERVATIONS
�Hot Jazz Harpist Shareen, experience the gentle crashing waves,pure ocean breezes and awesome beauty of Hawaii.
…Only at Michel ’s~ FREE VALET PARKING ~ ENTERTAINMENT NIGHTLY ~
2895 Kalakaua Ave. • 923-6552 • www.michelshawaii.com
FOR BANQUETS & PRIVATE PARTIES CALL 728-3463
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
Bringing you the finest in Japaneseinfluenced French pastries. Over 35
different varieties of delicious,ultra fine pastries in Hawaii. Ala Moana Center-Mall Level,
Mountain side, next to Shirokiyawww.lapalmedor-usa.com
941-6161
The Hale Koa welcomes all active duty and retired military, Reserve/National Guard members and dependents, current or retired Department of Defense civilians and sponsored guests.
For information and Tickets please call 955-0555 or visit us online at www.halekoa.com
• Authentic German Food & Beverages available for purchase• Live Traditional Oktoberfest Band • Dance Contests, Prizes and Giveaways
Tickets On Sale Now
Oktoberfest 2010 is WunderbarThe countdown has begun to Experience the Best German Party!
Hale Koa HotelBanyan Tree Brauhaus
September 29 – October 3 • Admission $10
tableside
@@tablesideThe Fat Greek
1
2
Mediterranean cuisine has nevertasted better than at The FatGreek, located at 3040 Waialae
Ave. With dishes such as Moussaka andLamb Shank, not to mention out-of-this-world dishes like The Royal Platter (seeinset photo), authentic Greek food isnever too far away from kamaaina. Evenbetter, a new location is scheduled toopen along Ala Moana Boulevard in thecoming weeks. Call 734.0404.
Above: George Stephanos, a partner with The Fat Greek, serves up The Royal Platter as employees Daniel Provenza, Drew Henmi and Samantha Young make a play for the food.
Inset: The Royal Platter ($36) comes with four lamb chops, eight garlic shrimp, Greek salad,Greek fries, hummus, pita bread, baklava and two soft drinks.
1 | Jim Hamachek, Lisa Kobs and Jessica Dickson 2 | Cody Carson and Zara Morris 3 | Grey Key-Clark
and Sean Kelly 4 | Christina and Andrew Kendell 5 | Jimmy and Tanya Carson, with Drew Henmi
6 | Tanya and Jimmy Carson 7 | Gil Crisostomo and Shayne Onzuka
345
6 7
1 0 | D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0
Photos by Lawrence Tabudlo
Royal Hawaiian Shopping Center, 3rd Floor
restaurantsuntory.com922-5511
RESTAURANT
SUNTORY
580 Nimitz Hwy 545-7979
580 Nimitz Hwy.
545-7979
ENJOY BREAKFAST!50% off second entrée with
purchase of one breakfast entrée*9 am to 10:30 am daily
ENJOY LUNCH!50% off second entrée with
purchase of one lunch entrée*10:30 am to 11:30 am
ENJOY DINNER!50% off second entrée with
purchase of an dinner entrée*5 pm to 6 pm
ENJOY HAPPY HOUR!50% off second appetizer with
purchase of an appetizer*5 pm to 6 pm
ENJOY SUNDAY BRUNCH BUFFET!Complimentary champagne or mimosa
with adult buffet*discount will be applied to lowest
price entrée or appetizer; offer cannot be combined with any other promotional offer;
celebrationends on September 25, 2010.
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
Yakiniku Camellia Buffet2494 S. Beretania St.
944-0449
Makino ChayaAloha Tower Mkt place 585-6360
Westridge Mall 486-5100
Camellia Buffet930 McCully St.
951-0511/0611
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
BUFFET
BAKERY
Koko CafeHale Koa Hotel, 2055 Kalia Road
955-0555
Call for eligibility details.
949-4321
CAFE
930 McCully St. • 951-0511 / 951-0611 • PRIVATE PARTY ROOM• CONVENIENT PARKING
*DISCOUNT EXCLUDES ALCOHOLICBEVERAGES WITH THIS AD. EXP. 9/15/10.
KOREAN CUISINE• LUNCH $14.95 10:30 AM - 2:30 PM• DINNER $21.95 3 PM -10 PM
Including: Kal Bi, Sirloin, Chicken,Spicy Pork, Sashimi
Tiramisu Torte
Café LatteCheesecake
6” Sugar-Free CoffeeDelite Cake
Mocha Roll
Coffee GourmetCupcake
Mocha Almond FudgeUltimate Donut
Coffee Mahina Pie
Flavor of the Month
Coffee
Tiramisu Torte
ke n n y s h a wa i i . c o m
841-0931Kam Shopping Center
Open 6am Daily
841-3733Catering
922-3333Hawaiian BBQ
Royal Haw’n Shp’g Ctr
FOR A LIMITED TIME ONLY*Selected Menu Items are Posted at Restaurant
Offer not valid for Catering or Hawaiian BBQCannot be combined with any other discounts. Expires 9/30/10
Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.
Not combinable with other discounts. 65 or older w/Coupon & ID.No online or photo-copied coupons.One coupon per person. Discounts off regular adult price. Expires 9/15/10
SENIOR SPECIAL30% OFF50% OFF
Lunch DinnerWith Family Group 20% OFF
BIRTHDAY SPECIAL
Must have minimum party of 4.One Birthday coupon per party of 4.Coupon valid on actual birthday, ID required. Not combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons.Expires 9/15/10
FREE BIRTHDAY MEALFOR ANY AGE
D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0 | 1 1
Chinese Chicken SaladScallop Soup • 2 Live Maine Lobsters
Sweet & Sour Fish Filet Peking Duck w/Bun • Whole Crispy Chicken
Taro Basket Seafood ComboChicken Cake Noodle • Rice & Dessert
$149$149Special Menu
for10
111N. King St. near Maunakea7am-10pm
521-8268
ALL DIM SUM$1.897AM-2PM
PartyRooms
for up to450
No credit cardsaccepted for special menu
1345 S. King Street
Corner of S. King St.
& Sheridan St.
Close to Ala Moana
Shpg Cntr & Wal Mart
TEL.942-4848www.fujio-food.com
Ready made Bentos available daily
Japanese Home Style Restaurant“Hinone Mizunone”
Please enjoy the KAMADAKIGOHAN
cooked completely by “Ogama”.
September DailyLunch Specials
$8.50Now taking reservations
for Lunch & Dinner
September DailyLunch Specials
$8.50Now taking reservations
for Lunch & Dinner
MO Oyako Style Donburi w/ Pork
TU Skewered Ahi Katsu Teishoku
WE Cold Chicken w/ Sesame Sauce Teishoku
TH Salmon Tempura Donburi
FR Ebi Fried Teishoku
SA Salmon Kama Teishoku
Ready made Bentos available daily
Lunch 11 am - 5 pm; Dinner 5 pm - 9 pmClosed Sundays
OPEN ONLABOR
DAY941-4444
NIGHTLY 5:30 PM - 6:30 PMTeriyaki Chicken . . . . . . . . . . . . .$15.95Daily Fish . . . . . . . . . . . . . . . . . .$23.95Sukiyaki Steak . . . . . . . . . . . . . .$20.95Teriyaki Steak & Chicken Combo . .$21.95Kama‘aina & Military Discount
Available (with proper ID)
1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village
Dinner served from 5:30 nightly. Valet parkingavailable. Not valid with any other offer.
Specials not valid on Holidays. Advance Reservations required, please call 971-1818.Valet Parking Only.SeafoodvillageHyatt.com Ask about our Kama‘aina Discount
Hyatt Regency Resort& Spa -Street Level•2424 Kalakaua Ave., #102
$10.95 per person(10 people minimum)
• Oriental Chicken Salad
• 4 types of Dim Sum (Siu Mai, HalfMoon, Seaweed Spring Roll,Manapua)
• Szechuan Style Pork w/Garlic Sauce
• General Tso’s Favorite Chicken
• Beef and Broccoli
• Seafood Fried Noodle
• Dessert - Almond Float
• Chicken Salad with Oriental Dressing
• Crispy Bacon Seafood Combo Wrap
• Dungeness Crab - Country Style
• Honey Glazed Walnut Shrimp
• General Tso’s Favorite Chicken
• Seasonal Chinese Green Vegetable
• House Fried Rice
• Dessert: Mango Pudding
$24.95 per person(4 people minimum)
LUNCH SPECIAL$8.95Japanese
Set Lunch
Monday-SundayLUNCH 10:30AM-2:30PM • DINNER 5PM-11PM
Also Available Curry, Steak & PastaAfter 9pm Domestic Beer $2 each
3579 Waialae Avenue737-8820
*Not to be combined with any other specials.Must present coupon to recieve discount.
Excludes beverages. Expires Sept. 15, 2010.
NOMSG
WHERE TO DINECATERERS
CHINESE Mandalay (The)1055 Alakea St.
525-8585
Maple Garden/Yen King909 Isenberg Street
941-6641
A Catered Experience94-1068 Ka Uka Blvd.
677-7744
Happy Day Chinese Restuarant3553 Waialae Ave.
738-8666
Nice Day Chinese Seafood RestaurantLiliha Square524-1628
Seafood VillageHyatt Regency Resort & SpaStreet Level, 2424 Kalakaua Ave, #102971-1818
Hee Hing Restaurant 449 Kapahulu Ave.
735-5544
FAMILY DINING
BibasHale Koa Hotel, 2055 Kalia Road.
955-0555
Call for eligibility details.
Angelo Pietro Honolulu1585 Kapiolani Blvd. #10
941-0555
Golden Palace SeafoodRestaurant111 N. King Street
521-8268
Don Ho’s Island GrillAloha Tower Marketplace 528-0807
�Oyster & Matsutake Chawan Mushi
Matsutake Broth with Rock Shrimp
Soy Sake Glazed ButterfishMatsutake Mushroom Soy Dashi Nage
Kurobuta Pork Tofu withMatsutake Mushrooms
Fire Roasted Filet of BeefMatsutake Mushroom Ragout
Crepe with Chocolate GanacheOrange Scented Vanilla Bean Ice Cream
$9040% off all bottles of wine or no corkage�
737-1177
This Month’s Featured DinnerMATSUTAKEMANIA
Wednesday, Sept. 22 6:30pm
3660 Waialae Ave.www.3660.com
ON THE RISE
GRAND OPENINGSHABU SHABU Restaurant
942-5008 Healthy & Fresh Ingredients
BYOB (no corkage fee)
Exp. 9/30/10
BROTH50% OFF
ALL PLATE CHOICES
15% OFF
Shabu Shabu Special
1518 Makaloa St. (across Walmart) • Open 7 days, 11am-11pm
BUY 1 GET 2ND AT
IZAKAYASushi • Sashimi • Tempura
TAIRYO
We offer a tremendous selectionof Japanese cuisine including
fresh sushi, sashimi and tempura.
Tairyo,where you can enjoy
delicious Japanese food & drink.
OPEN 7 DAYS5:00PM~Midnight CALL 592-8500
IZAKAYA TAIRYO 514 Piikoi Street, Honolulu
1 2 | D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0
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
AUTHENTIC KOREAN DISHESFeaturing
Black Goat Pot Stew & Pork Bone with Potato SoupLunch Specials & Plates
starting at $5.99
1604 Kalakaua Ave • 951-9370Mon–Sat: 11 am - 2 am • Sun: 11 am - 10 pm
AUTHENTIC KOREAN DISHES
449 KAPAHULU AVE., STE. 101735-5544
WWW.HEEHINGHAWAII.COM
Seafood Prime Rib BuffetSlow roasted prime rib, roast suckling pig, char siu porktenderloin, sashimi, snow crablegs, fresh fish poke, tako
poke, over 25 salads and appetizers, Hawaiian luaubuffet, delicious Chinese entees and much, much more!$27 adults $26 seniors $14 keikis 3 to 12
Served from 4 pm to 9 pm
September “Back to School” MenuChinese Chicken Salad
Scallop Golden Corn SoupRoasted Garlic Chicken
Maine Lobster with Ginger ScallionsSteamed White Fish Fillet with Lemon Shoyu
Orange Beef TenderloinIsland Long Beans with XO Sauce
Braised Hunan TofuSteamed Rice
$199 Table of Ten (Reg. $229)Let Us Do the CookingMandarin Potsticker • Lemon ChickenChinese Chicken Salad • Beef Broccoli
Pepper Salt Shrimp • Pork Tofu Steamed Rice
$49 for four (reg $69) Available daily until 6:30 pm
This coupon required. Expires September 15, 2010
Fresh Baked Hee Hing
MOON CAKESNow Available
Pianist Terry Tom Performs Every Thursday 6pm to 9pm
11A.M till Midnight
Roast Turkeyw/ Smoked Ham
$1225
Prime Rib Roast$1695
Salmon Florentine$1395
COMPLETE Dinner includes:"All You Can Eat" Salad Bar, Corn on the
Cob, Chocolate Mint Cake and more!
Eggs BenedictRoyal
$950
1860 Ala Moana Blvd. • Validated ParkingOpen 24 Hours 955-1764
Sunday, Sept. 12, 2010
Bacon wrapped Shrimp, Truffled MisoyakiSalmon and Pepper-Crusted Porkloin.Beer, Wine & Spirit Stations Items range from $3-$5Entertainment by Kahua
Food Stations including:PRIZE
GIVEAWAYS Vacations Hawaii
LAS VEGASGetaway for 2
WHERE TO DINEFAMILY DINING
Hot Pot Shabu Shabu1518 Makaloa Street
942-5008
IHOPWaikiki - 1850 Ala Moana Blvd • 949-4467
Waikiki - Kuhio & Lewers • 921-2400
Pearl City - Times Sq. SC • 486-4467
Kaneohe - Windward Mall • 235-4467
Hilo - Prince Kuhio Plaza • 959-2600Panya Bistro • Bakery • BarAla Moana Center
Mauka - Mall Level
946-6388
Ranch House, The449 Kapahulu Avenue, 2nd Floor
737-4461
Wailana Coffee House1860 Ala Moana Blvd.
955-1764
Zippy’sCall the one nearest you.
FINE DININGHy’s Steak House2440 Kuhio Ave.
922-5555
Chai’s Island BistroAloha Tower Market Pl.
585-0011
Sam Choy’s BLC580 N. Nimitz Hwy.
545-7979
Stage Restaurant1250 Kapiolani Blvd.
237-5429Kit N Kitchen1010 University Avenue
942-7622
Kani Ka Pila Grille2169 Kalia Rd, Outrigger Reef on the Beach
924-4990
Chicken Breast Mul-Naeng-Myun
596-0799Since 1989
626 SHERIDAN ST. (backside of Walmart)NEW HOURS: MON-SUN 11AM-12 MIDNIGHT
YAKINIKUMILLION
11AM-3PM | $8.50 include taxFeatured Items Available Only At Million
Chicken Breast Bi Bim Naeng-Myun�
�
803 Kam Hwy • 455-5888(Old Pearl City Chinese Restaurant)
Accommodates 35 people
Lunch Daily11-2pmDinner5-9pm
Beverages Not IncludedEXPIRES 9/30/10
10%OFFLunch & DinnerMon - Thur Only
All To GoOrders
Thai Cuisine
Catering & Party Rooms Available
Come try our most popular combinationSARANGCHAE SPECIAL #2
Enter 2nd driveway on right
OrineSarangchae
KEE
AU
MO
KU
ST LIONA ST
RYCROFT ST
AH
AN
A S
T
KA
HEK
A S
T LUNCHSPECIALS $7.95starting
from
905-A Keeaumoku St. • 955-0646Open Everyday 10am-12am
(BYOB - no corkage fee)
D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0 | 1 3
Bistro • Bakery • BarBreakfast • Lunch • Happy Hour • Dinner
Ala Moana Center • Mall Level / Mauka (Next to Victoria's Secret)
946-6388
WAFFLESServed with 2 pc waffles,
cream & fresh seasonal fruits
$7.50(Served at breakfast only)
Side order available with any breakfast entrée order $3.00
MANGO CHEESECAKE $4.95
Light & fluffy texture cheesecake with a layer of fresh island mango jelly
inside & graham cracker crust.
Most Delicious Thai Food in Town!
Coming Soon to900 N. Nimtz Hwy
1627 Nuuanu Ave 585-88392955 E. Manoa Rd 988-0212Call for take out www.bangkokchefexpress.com
Immensely Popular Plate Lunch For $5.70
Mon-Sat 10:30am-9pm; Sun 12n-8pm
$228Chicken Salad with Jelly Fish
Imperial Scallop Soup
Peking Duck with Bun
Salt & Pepper Shrimp
Seafood w/Vegetables in Taro Basket
Steamed Fish Fillets w/Ginger Scallion
Black 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.
SEPTEMBER SPECIALDinner for 10
$151Diced Winter Melon Soup
Crispy ChickenSmoked Tea Duck
Walnut ShrimpSteamed Fish Fillet
Braised Shoyu Pork ThighCrispy String BeansHouse Cake Noodle
Maple Garden /Yen King909 Isenberg Street • 941-6641
www.MapleGardenHawaii.com
10%OFFAla Carte Menu
or Buffet*
(*Up to 20 People)
10%OFF
WHERE TO DINEFINE DINING
Top of WaikikiWaikiki Business Plaza
2270 Kalakaua Ave.
923-3877
GREEK
The Fat Greek3040 Waialae Ave.734-0404
JAPANESEHifumi Japanese RestaurantChinese Cultural Plaza
536-3035
Kobe Japanese Steak House1841 Ala Moana Blvd.
941-4444
Kozo SushiKahala Mall 738-KOZO
Keeaumoku 946-KOZO
Moiliili 951-KOZO
Pearlridge 483-6805
Pearl City 455-6805
Makino Chaya1 Aloha Tower Dr. 2nd Flr. 585-6360
98-150 Kaonohi St. 486-5100
Restaurant SuntoryRoyal Hawaiian Shpg Cntr 3rd Flr.
922-5511
Sansei Seafood RestaurantWaikiki Beach Marriott Resort
2552 Kalakaua Ave,
931-6286
Sushi Company 1111 McCully Street947-5411
Sushi Ichiban3579 Waialae Ave.737-8820
Hinone Mizunone1345 South King St.
942-4848
Kochi1936 South King St.
941-2835
KIDS EAT FREE
MONDAY & TUESDAY
*KIDS - Ages 2 to 7 years old.
*1 Child per Adult
FREE ENTREE ON YOUR B-DAY!
*BIRTHDAY PERSON w/ Valid ID &
*2 ADULT (guests) to qualify.
*FREE ENTREE (up to $19 value).
941-2835 • 1936 S. King St.Local Japanese Style DiningDinner 5-Midnight • Late Pupus 10-2am
$20 BANQUET SPECIALPresent
this coupon and book a
Lunch or DinnerSunday - Thursday for $20 per Person
(for 50 or more guests)
Includes parking, a banquet room, tax, and gratuity
Offer not valid on special occasions, with any other promotions or discounts, or with special menus. Offer good for functions held til 10/31/10. Other restrictions may apply.
Inquire about ourbabies 1st birthdayspecials
Reservations at 948-83701525 Rycroft Street
www.pagodahotel.com
11AM-2PM, 5-8:30PM • Closed Monday Lunch100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035
SERVING THEBIGGEST AND BESTSHRIMP TEMPURA
IN TOWN!
SEPTEMBERSPECIAL
Choice of Two Entrées:• Shrimp & Vegetable Tempura • Tonkatsu • Chicken Katsu • Chicken, Beef or Pork Teriyaki • Chicken Karaage • Unagi (add $1 more to meal price)• Salmon, Ahi or Mahi Mahi
(Plain Grilled, Lightly Salted, Teriyaki)Includes Rice, Miso Soup,Toss Salad & Tea
Lunch.............$10.95Dinner ...........$11.95
• Dine-In or Take-Out• Gift Certificates• Catering Available
Japanese Restaurant
SEPTEMBERSPECIAL
1 4 | D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0
Mailani MakainaiSept. 7 Only
SUNDAY ......................... Melveen LeedMONDAY........................ Jerry Santos & HulaTHURSDAY .................... Sista RobiFRIDAY ............................ Nathan Aweau SATURDAY .................... Danny Couch
Buy onedinner entree,
receive 2nd entree50% OFFvalid Sun, Mon & Tue with ad
Expires 9/14/10.Na Palapalai
Sept. 8 Only
SPECIAL GUEST APPEARANCE
FREE VALET PARKING • www.chefchai.com • Call 585-0011
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 9/30/10.
Credit Card Sale Only(With Coupon)
Hong Kong Dim Sum &Regular Menu Items
Dim Sum Take Out Special! 8am-11:30am
15% OFF(Charge) • 25% OFF(Cash)
Dim Sum & Reg. Menu Dine In Special!
10% OFF(Charge) •15% OFF(Cash)
15% OFF Roast Pork, Roast Duck & Char Siu
15% OFF
Celebrating 10Years!
Cash Sale Only (With Coupon)
10% OFF
Happy Day Chinese Restaurant3553 Waialae Avenue
738-8666
Must present couponExpires 9/30/10
Excludes set menu; Not to combined with any other offers.
WHERE TO DINEJAPANESE
Tanaka of TokyoEast, in King's Village, 922-4233
Central, in Waikiki Shopping Plaza,
922-4702
West in Ala Moana Cntr-
Hookipa Terrace 945-3443
KOREANFrog House Restaurant1604 Kalakaua Ave.
951-9370
3660 on the Rise 3660 Waialae Ave.
Yakiniku Million626 Sheridan St.596-0799
PACIFIC RIM
The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel923-2277 Green Papaya
629 Keeaumoku St.
953-2340
VIETNAMESE
Souvaly Thai Cuisine803 Kam Hwy.
455-5888
THAIBangkok Chef1627 Nuuanu Ave. 585-8839
2955 E. Manoa Rd., 988-0212
Ton Ton Ramen 95-050 Farrington Hwy, Waipahu 677-5388
YOGURT
Pho Kitchen2919 Kapiolani Blvd.
735-8488
Yogen Fruz1102 Fort Street Mall
Windward Mall
Orine Sarang Chae905-A Keeaumoku St.955-0646
677-5388 94-050 Farrington Hwy. • Waipahu, HI 96797
ton tonramenF I N E R A M E N H O U S E
The Best Soft Rib Ramen in Hawaii! “NO MSG”
Ribs are slowly cooked over 8 hours until tender and juicy,original Japanese Style. Ramen is served in garlic shoyu
base with traditional half cooked egg. You must try it!
Try our Signature Dish….The Royal Platter – Serves 24 Lamb Chops, 8 Garlic Shrimp, Greek Salad, Greek Fries, Hummus, Pita Bread, Baklava.BYOB (no corkage fee)3040 Waialae Ave (corner of St. Louis & Waialae) 734-0404
Open daily 11am-10pm • take-out and catering available
www.fatgreek.net
WaikikiLocation
Coming Soon!
FREE PARKING!2494 S. Beretania St.
“ALL YOU CAN EAT”LUNCH 10:30am-2:30pm .........$14.95DINNER 2:30am-10pm.............$21.95
50 Different Items to Choose From
• Kalbi • Sirloin Steak • Shrimp • Sashimi • Chicken • & More
50 Different Items to Choose From
D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0 | 1 5
recipe
1 6 | D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0
Ingredients for the Barbecue:12 large shrimp, shelled or deveined• 1 tablespoon kosher salt • 1 tablespoon brown sugar• 1 tablespoon cocoa butter• 1 tablespoon coriander• 1 tablespoon paprika• 1 tablespoon white pepper
Preparation:• Toast the spices over medium-highheat in a pan to bring out the flavor.• Place in a spice grinder and pulse toobtain a coarse powder. Then, mix allthe spices together.• For the shrimp, place 2 tablespoons ofthe spices (except the cocoa butter) in aZiploc bag with the shrimp. Mix welland keep refrigerated for 1 hour.Remove from the fridge and leave atroom temperature for 10 minutes.• Grill each side over barbecue forabout 2 minutes.• Remove from grill, allow to cool for aminute or until you can hold andremove the shell.• Serve with the orange lilikoi dippingsauce.
Ingredients for the Lilikoi orange dipping sauce:• 2 cups orange juice• 2 cups lilikoi juice• 1/2 cup shallots, chopped fine• 1 lemon grass stem, smashed• 1 teaspoon chili flakes• 1/2 cup light salt shoyu• 1/2 cup mirin• 1 small bunch Thai basil• 1 small bunch mint
Preparation for the Lilikoi orange dipping sauce:• In a stainless steel pot, add the orangeand lilikoi juice, shallots, lemon grass,chili flakes, shoyu and mirin.• Cook over medium heat to simmer. Donot let sauce boil hard.• Cook for about 10 minutes or untilsauce has been reduced to 1/3 of thepot.• Bruise the mint and basil in the palmof your hand and add to the sauce.• Allow to cool at room temperature.Strain and reserve for shrimp.
Ingredients for the tuna:• 24 ounces ahi tuna loin• salt • white pepper• olive oil
Preparation:• Prepare grill with kiawe wood. Oncethe coals are red, place the tuna andgrill on all sides for 30 seconds. • Remove from grill and allow to rest for1 minute prior to cutting medallions.
Ingredients for the couscous salad:• 2 cups couscous• 2 cups boiling water• 1 tablespoon salt• 1 cup mixed dry fruit, fine diced• 1/2 cup toasted, chopped macadamia• 1 lemon juice• 4 tablespoons macadamia nut oil• 1/2 cup chopped chives
Preparation:For the salad, place the couscous grainin shallow pan; add salt to the boilingwater and pour over the couscous. Donot mix. Cover with plastic film and letstand at room temperature for 5 min-utes.
With a fork, fluff up couscous to allowall grains to loosen up. Add mac nuts,dry fruits, lemon juice, chopped chives,mac nut oil, and seasonne with salt andwhite pepper. Reserve in the fridge untilserving.
Ingredients for the nori aioli:• 1 cup mayonnaise• 1 tablespoon ground furikake• 1 lime juice• 1 garlic clove, chopped• 2 white anchovy filets, very finelychopped• salt, white pepper
Preparation:In a small bowl, mix the mayonnaisewith all the ingredients thoroughly.Season properly; reserve for the tuna.
Plating:On a platter, display the couscous salad,slice the tuna into medallions, spoonsome aioli on top of the ahi tuna andserve.
Barbecue-grilled tuna, couscous salad, nori aioliServes FourFrom Chef Chai Chaowaseree (courtesy of Chef Fabrice of Four Seasons Resort Lanai)
Barbecue shrimp Lilikoi orange dipping sauceServes FourFrom Chef Chai Chaowaseree (courtesy of Chef Fabrice of Four Seasons Resort Lanai)