Hawaii Dining Out 13 February 2011

FE B R UARY 13-19, 2011

ono, you know

The

your best gift to give valentine?

Loads of

Chocolate

excitement, attraction and romance.

So if you’re still in need of booking a romantic dinner for your valentine and searching for a sinfully delicious chocolate dessert, look no further: I’ve got some excellent “Ono, You Know” ith sweet nothings in the air, recommendations for you that are, yes, Valentine’s Day is even more Cupid-approved. delicious this year as many are putting the finishing touches on that Fendu Boulangerie gift — cards, chocolates and jewelry — Roses may be in full bloom this for that special someone.

Valentine’s Day, but Niel Koep, owner And as the time draws nearer to this and chef of Fendu Boulangerie, is well holiday of love, it’s evident that we all aware that the way to a woman’s heart can’t resist chocolate, chocolate and is through lots of chocolate! more chocolate. In fact, a recent report Koep has been busier than ever creatindicated that more than $1 billion ing exquisite masterpieces for this speworth of chocolate has already been cial holiday that you’re sure to love. purchased in honor of Valentine’s Day. “We have two chocolate domes (at Be it dark, milk or white, chocolate $5.75 each), both made with Verona pairs perfectly with what’s undoubted- chocolate from France,” he explains. ly the most romantic day of the year.

“The first one is a bittersweet chocoUnderstandably, it comes as no sur- late dome with a Grand Marnier crème prise that modern-day scientists have brulee placed in the center of the linked the chemical phenylethylamine dough. The outside is a light chocolate found in chocolate to feelings of Bavarian topped with a shiny chocolate

W

2

EL

HARRO MEXICANO AIEA RESTAURANT

glaze, and the bottom layer consists of a chocolate chunk macadamia nut sponge cake.”

Now if that doesn’t have you drooling, than why not take note of Koep’s second dessert, made exclusively for Valentine’s Day? I happen to be crazy for white chocolate, so it’s no surprise that this lovely creation holds a special place in my heart.

The White Chocolate Dough Saint Valentine features a tantalizing exterior of white chocolate mousse with a bottom layer of flourless chocolate sponge cake layered with an orange flower water ganache. With the very first bite you’ll be greeted by a rich strawberry center similar to savory Bavarian.

“They’re both very light in consistency, and in my opinion Verona chocolate from France is one of the best chocolates in the world,” Koep states. “With five or six different dark chocolate covertures, each one has a distinctive flavor.

“With these desserts, you can eat the

NOW SERVING

Kahala Mall 738-5696

BREAKFAST

(KOZO)

8AM-11AM

Moiliili 951-5696

10% OFF

99-115 Aiea Heights Dr. (Next to Aiea Bowl)

488-9727

BYOB - no corkage fee |

D I N I N G

O U T

|

F E B R UA RY

Dining Out Dining Out is a weekly advertising supplement published by the Honolulu Star-Advertiser.

EDITOR Alana Folen Phone: 529.4857 diningout@ staradvertiser.com

SALES MANAGER Sandi Sakaguchi Phone: 342.8802 Fax: 529.4898 SSakaguchi@ staradvertiser.com

GRAND OPENING Upscale American Bistro Plate Lunch

(KOZO)

Keeaumoku

by Wal-Mart 946-5696

Limit one coupon per party. Cannot be combined with special offers. Exp. 2/28/11

AIEA SHOPPING CENTER

– See page 18

Above: The author serves of lovely, chocolatey Valentine’s treats available at Fendu Boulangerie.

ENTIRE MENU WITH THIS COUPON

Mon-Thurs 8am-9pm • Fri & Sat 8am-10pm Sunday Closed

whole thing even after partaking in quite a few courses of Valentine’s dinner.”

A beautiful white chocolate heart décor sits atop the desserts, but it’s the edible gold glitter sprinkled on the white chocolate creation that most certainly wowed me!

“It’s actual gold — powder-thin gold,” Koep attests.

(KOZO)

SPECIAL 3 Crispy $ Tacos for

9.99

1 3 - 1 9 ,

2 0 1 1

Pearlridge 483-6805 One coupon per Deluxe Nigiri Set or Aloha Set. Cannot be combined with other offers. Expires 2/28/11

Pearl City

by Wal-Mart 455-6805

Hawaii Born, Hawaii Bred We support Local first!

2671A S. King Street 951-KING (5464) Tues-Sat 10am-9pm

Fresh caught Mahi Mahi with Shitake Mushroom gravy and 2 eggs.

“Not Your Normal Loco”

Parking: turn into driveway between Kokua Market & 4 Kings

Fine Dining, Great Value.

34

.95

$

$49.95

with wine pairing

3 Course Chef Tasting Menu Choice of 2 appetizers Choice of 2 Entreé Crowd pleasing Dessert Sampler

Reservations, highly reccomended 808.237.5429 Contemporary Asian American Cuisine Honolulu Design Center • 2nd Floor Free covered parking

Martini Nite Every Thursday $ 4 Martinis 5-10p $ 5 Appetizers 5-7p 21+ ev

ent

Stage RestaurantHawaii.com Lunch Mon-Fri 11:30a - 1:30p Special Dinner Mon-Sat 6- 9p

Honolulu Design Center On Kapiolani between Pensacola & Piikoi St. 1250 Kapiolani Blvd. • t: 956-1250

Parties and Events of any size and budget, we’ll work with you.

2nd Floor Honolulu Design Center 5pm to Closing Mon. thru Sat.

leena@inspirationinteriors.com

or call 808.237.5480 D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

3

cover story

A SWEET SYMPHONY STORY BY

at first bite begins right here at Patisserie La Palme D’or. Owner Hiromi Tanaka brought this Japanese pastry concept to Ala Moana Center in 2006, and since then has offered customers here at home and around the world a decadent blend of French flavor and Japanese craftsmanship.

Whether it be cakes, pastries, croissants, sandwiches or drinks, Patisserie La Palme D’or certainly caters to your sweet tooth.

The superwoman behind it all is head chef Akiko Kimura. Trained in Osaka, Japan, Kimura has perfected her baking over a span of 14 years and has no plans to stop anytime soon. For Kimura, quality is key; 1 therefore, she only utilizes the best available ingredients, even if it means gathering them directly from Japan. In fact, Kimura uses her own personal recipes to create the majority of the items found at Patisserie La Palme D’or.

This week, Dining Out sought out Kimura and store manager Hiromi Okura and, much to our delight, they took us for a ride on the sweeter side of life.

LOVE

DO: Patisserie La Palme D’or seems to be loved by all. How did the inspiration for this patisserie come about?

Okura: This store actually originated in Mie, Japan, as a franchise and then was later brought to Hawaii.

DO: Can you talk about the concept for La Palme D’or and what customers can expect?

Okura: It’s a high-end French pastry store with Japanese inspiration. The desserts are usually less sweet as compared to other dessert establishments, and the chef imports the green tea and flour from Japan to maintain continuity in the quality of the desserts. We don’t use rich butter, cream or lots of sugar, and a lot of the desserts have fresh fruits. The jelly drink is something you won’t find elsewhere.

DO: Indeed, your jelly drinks are popular. What is it about this drink that has customers coming back for more?

Okura: The bottom layer of the drink is

4

|

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 8 ,

2 0 1 1

ALANA FOLEN • PHOTOS BY LEAH FRIEL

tomers should arrive in order to enjoy the best selection of product?

Okura: Yes. They should definitely come in the morning, because by the end of the day, we usually sell out of a lot of items.

DO: Chef Akiko’s presentation is so lovely. She creates wedding cakes as well?

Okura: Yes, we have a whole album of different cakes we have made in the past, so you can either choose from that or we can work with the customer to make a custom cake. We have a lot of Japanese wedding companies that purchase our wedding cakes as well.

We also cater to those who desire a custom cake and we ask for one to coffee jelly and then we have whipped cream. On top we pour our chocolate milk that’s made in- two weeks of advanced notice. But then, dependhouse. Customers can choose from the Jelly au ing on the cake and the design, we can have it Lait and Jelly Mocha au Lait, but it’s actually our ready in two to three days.

Plantation Tea Jelly that’s a big hit. It’s made out DO: What is it about La Palme D’or that draws of 100 percent pineapple juice jelly with sweetsuch a loyal following from repeat customers? ened black tea.

Okura: Definitely the product and Hiromi, the owner, who really stresses the importance of DO: What are some of your other top sellers?

Okura: The sandwiches sell really well for great customer service. $3.95. People come back for those, especially the DO: Valentine’s Day is really a day to savor tuna croissant sandwich — and they’re made decadent sweets and desserts. Is La Palme D’or fresh every morning. featuring anything specific to celebrate this day DO: How many different varieties of desserts of love?

Okura: We have our Valentine’s Day cakes — are offered here at La Palme D’or?

Okura: We probably have between 20 and 30 Rose and Kona Chocolate (extra small, 2-4 servdesserts. The Strawberry Shortcake is definitely ings, $22; small, 4-6 servings, $33). The Rose Cake very popular. We use strawberries and whipped features a rose essence in a lychee-flavored white cream, and the whipped cream is specially chocolate mousse, which sits inside a rich chocoordered by Chef Akiko. The Framboise Fromage late sponge cake and is intertwined with strawfeatures cheesecake with homemade raspberry berry jelly.

Kimura: The combination of rose and lychee is jam. The Mont Blanc is also one of the best. It consists of smooth, rich chestnut cream with a a popular pairing in Japan; they really complehint of rum piped over a dollop of fresh whipped ment each other. One reason I added lychee to cream and almond cake, baked with chunks of the white chocolate mousse is to cut the heavy chestnuts and tart cassis (gooseberry). It’s really sweetness of the white chocolate. The aftertaste an amazing combination of flavors. People love it is light and doesn’t have a clingy sweetness left over on your tongue like you usually do after eatand we usually quickly sell that out. ing white chocolate.

Okura: The Kona Chocolate cake consists of DO: Is there a rich Kona coffee ganache layered with milk time of the day chocolate cream and our famous hazelnut when cus-

cover story

2

3

4

crunch nestled in between almond chocolate that you like the most? sponge cake. This cake has a really nice layer of Kimura: (Laughs) Everything! textures.

DO: Of course! It’s hard to pick just one, isn’t it?

DO: You produce such extravagant desserts. Well, everything is so beautiful. How important is You must spend countless number of hours in presentation? the kitchen.

Kimura: The presentation to me is as imporKimura: I have a crew that helps me, but I tant as the quality of the taste. There’s actually a come in at 7 in the morning and usually work till saying in Japan along the lines of “You also eat 7 or 9 p.m. So I guess you could say I put in 12 to with your eyes,” so it’s always important that 14 hour days. everything looks immaculate.

LA PALME D’OR

DO: Chef, it’s evident that you’re so passionate about 1450 Ala Moana Blvd. baking. Where does CALL: 941.6161 this passion come from?

HOURS: 9 a.m. to 9 p.m.

Kimura: I like to Monday- Saturday and eat desserts to begin 9 a.m. to 7 p.m. Sunday with, so it really makes me happy to be surrounded by desserts. I’m always thinking of new creations and I really don’t like to see what other people are doing, I try to see what would work best for the people of Hawaii.

WHERE: Ala Moana Center,

DO: Do you use any local ingredients in your baking?

Kimura: Yes. I utilize local products like papaya and pineapple.

DO: What is the one La Palme D’or creation

DO: Most items here are a result of your own original recipes. Are there any that aren’t?

Kimura: Yes, the Cheese D’or and the Palme Chocolat are the only two in which I don’t touch the recipe. The Cheese D’or is a souffle cheesecake, very light in texture and has a delicate flavor. The Palme Chocolat, on the other hand, is a flourless chocolate cake with a brownie-like texture that’s rich and moist. It’s a dessert popular with all ages.

DO: For those foodies not too familiar with Japanese desserts, how would you describe the taste and texture compared to American desserts?

Kimura: I think Japanese desserts are more delicate, sophisticated, well balanced and attractive/appealing to the eyes, with layers of flavor and texture compared to a bold, straight-forward “American” dessert. The desserts here have so much character.

Framboise Fromage, for instance, has a base with a denser sponge, cookie crust made with hazelnut and almonds. It also has a super-silky smooth, light cream cheese mousse, a perfect combination of flavors — acidity of cream cheese and sweetness and tartness of the raspberry, buttery sponge, nuttiness from the crust-perfect melody of flavors! Or La Maccha has a dark chocolate fine sponge that complements the slightly bitter and strong yet airy green tea mousse, and it works like magic!

DO: You cater to both locals and tourists, primarily Japanese tourists. Are there certain items that locals tend to gravitate toward? Are there others that the Japanese tourists prefer?

Okura: Locals really seem to enjoy our croissants, whereas tourists always seem to order the jelly drink.

DO: Where do you see La Palme D’or headed in the near future?

Okura: I think the owner’s dream is to one day expand — not necessarily all over the place, but maybe to a bigger place, where people can really sit down and enjoy the desserts.

1 Head chef Akiko Kimura creates decadent desserts from a majority of her own personal recipes. 2 Chef Hikaru Hatano places an assortment of fruits atop mini cakes. 3 La Palme D’or’s irresistible trio of desserts: the Gateau Au Fraise, the Chocolat and the Tropical Fromage. 4 Store manager Hiromi Okura and Kimura offer quality treats daily.

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 8 ,

2 0 1 1

|

5

on the menu

Staying on Top of the Best Dishes at ToW

I

f a meal with a view is what you’re after, you’ll find that and more at the Top of Waikiki. As Hawaii’s only revolving restaurant, located on the 18th floor of the Waikiki Business Plaza, this upscale establishment offers diners a breathtaking 360-degree view of beautiful Waikiki. General manager Craig Bunkley says the restaurant makes one full rotation every hour at the speed of about 1 mph.

Open daily from 5 to 9:30 p.m., ToW offers its diners a multi-ethnic fine-dining experience.

“It can be categorized as Pacific fusion, but it’s kind of eclectic as well,” Bunkley explains.

Guests can choose from an exotic array of appetizers, salads, entrees and more, all prepared by executive chef John Neff. With more than 15 years in the Top Of Waikiki restaurant business, Neff knows the importance of Where: incorporating island fla2270 Kalakaua Ave. vors into his culinary creCall: ations — as evidenced by 923.3877 the list of signature dishes below:

Entrees to Remember

A few of Chef John’s signature dishes include Blackened Seared Ahi with Kahuku Sea Asparagus Salad, New Zealand Grilled Lamb Chops and Cioppino with Linguine. Also, be sure to ask about the restaurant’s magnificent wine pairings.

1 Cioppino with Linguine ($36) 2 The fire to creature signature culinary dishes still burns brightly for Top of Waikiki executive chef John Neff after 15 years in the restaurant business.

3 Blackened Seared Ahi with Kahuku Sea Asparagus Salad ($17) 4 New Zealand Grilled Lamb Chops ($41)

1

Lawrence Tabudlo photos 2

a celebration of 3

love and flavors.

Blackened Seared Ahi with Kahuku Sea Asparagus Salad ($17)

For starters, this alluring appetizer features savory slices of ahi perfectly paired with sweet and sour fennel, sweet Maui onion and orange segments accompanied by a wasabi-avocado citronette.

New Zealand Grilled Lamb Chops ($41)

Chef John showcases tantalizing New Zealand grilled lamb chops with mint-infused basmati rice with toasted almonds, roasted Hamakua mushrooms and curried Cipollini onions dressed up in a pomegranate Cabernet Sauvignon reduction.

4-course valentine’s day dinner february 14, 2011 5:30pm ~ 9:30pm $ 90 per person Receive a $25 gift certificate for your next date.

Enter to win a couple’s spa package from Moana Lani Spa.

Cioppino with Linguine ($36)

A seafood lover’s fantasy, this exquisite entrée consists of seared day boat scallops, Mexican white shrimp, fresh island fish, calamari, New Zealand mussels, crab with a roasted pepper and tomato seafood broth and garlic crostini sitting atop a bed of fresh linguine.

6

beachhousewaikiki.com • 921-4600 • Complimentary valet parking.

4 |

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

what we’re eating at...

Hinone Mizunone

H

inone Mizunone is ever bustling with loyal customers during its usual lunchtime rush, when diners can’t seem to wait to grab a bite of Teishoku lunches, Japanese curry, udon, and curry and udon combos.

This Japanese family-friendly restaurant is owned by Japanese restaurant giant Fujio Food Systems, and opened its first American location in April 2008 on South King Street.

Wanting to see what all the hype was about, Dining Out recently paid a visit to Hinone Mizunone. There, we found customers Lillian Nishimura and Meg Uehara, who

were more than happy to share their menu recommendations with us.

Seafood Dori

Valentines DINNER SPECIAL

Hinone Mizunone

Lillian Nishimura: “We come here quite often and we enjoy it. I ordered the Tonkatsu (Pork Katsu) with Oroshi-Ponzu Teishoku ($10.50). All teishoku is served with rice, miso soup, two side dishes and Japanese pickles.

“The customer service is great here and they attend to all of your needs.”

Where:

Meg Uehara: “I got the Chicken ‘Ama-Kara Age’ teishoku ($10.50). I love the rice and the ginger sauce first of all; it tastes really, really good.”

Website:

WAIMALU 485-8883

Rib Eye Steak w/ Shrimp Scampi

MANOA 988-5923

98-1277 Kaahumanu St. 2752 Woodlawn Drive (across from Safeway)

www.paesanohawaii.com

1345 S. King St. (Corner of Sheridan and King streets)

Call:

MONDAY, FEBRUARY 14, 2011

942.4848

Hours:

5pm - 9:30pm

Lunch 11 a.m.-5 p.m.

Dinner 5-9 p.m.

Tasty Temptations:

Located in Ewa Beach at Hawaii Prince Golf Club

fujio-food.com

Sashimi • Shrimp Cocktail • Poke: Tako, Ahi & Mussel Lomi Salmon • Ocean Salad Antipasto Platter w/ Cold Cuts • Clam Chowder Chef’s Specialties:

Hoisin Glazed Salmon • Braised Asian Style Boneless Short Ribs Pan Seared Stuffed Chicken w/ White Wine Cream Sauce • Roast Pig Fresh Vegetable Medley • Au Gratin Potatoes • Linguine w/ Clam Sauce • Fried Noodles Steamed Crab Legs w/ Drawn Butter • Prime Rib of Beef Pastry Chef’s Selection of Desserts $44.50 adult | $22.25 children (6-10 yrs.) plus gratuity and tax

91-1200 Ft. Weaver Rd. Ewa Beach HI 96706 For Reservations, please call 952-4784

5:30pm - 9:30pm

Salads • Prime Rib of Beef Tempura • Noodles • Sashimi Beef Shabu Shabu Shrimp Tempura Vegetable • Dungeness Crab Legs Sushi by Masami Shimoyama Dessert Station $51.00 adult | $25.50 children (6-10 yrs.) plus gratuity and tax Located at the Hawaii Prince Hotel Waikiki

For Reservations, please call 944-4494

5:30pm - 9:30pm Appetizers & Salads

Snow Crab Legs • Sashimi Platter Shrimp Cocktail Ahi Poke • Tako Poke • Oyster & Mussel • Cheese Platter w/ Crackers Fresh Fruits • Lomi Lomi Salmon • Homemade Kim Chee • Antipasto Platter Calamari Salad • Fried Spicy Tofu Salads • Spinach Salad • Clam Chowder Sushi Station

Assorted Nigiri Sushi • Assorted Temaki Sushi Vietnamese Pho Station

Sliced Beef or Shredded Chicken

Above: Meg Uehara and Lilian Nishimura prepare to dig into their respective meals at Hinone Mizunone. Leah Friel photo

Seafood Temptations

Shrimp Scampi • Baked Scallop Florentine • Clams w/ Sake & Miso • Steamed Crab Legs Chef’s Selection of Hot Items:

NOW OPEN Dim Sum

“a touch of heart” starting at

$2.95

Shrimp & Vegetable Tempura • Shabu Shabu • Baked Half Lobster Tail Veal Osso Bucco • Mochiko Salmon • Spinach Fettuccini • Vegetable du Jour Au Gratin Potatoes • Steamed Rice Chef’s Specialty Station

Celebrate Valentine’s Day with your Family!

Chinese Roast Pork • Kalug Pig Station w/ Hoisin Plum Sauce & Bao Bun Carving Station

Hoisin Glazed Rack of Lamb • Prime Rib w/ Au Jus & Creamy Horseradish Valentine’s Day Dessert Specials $61.00 adult | $30.50 children (6-10 yrs.)

Monday, February 14th Complimentary Heart-Shaped Dessert with purchase 8000 ft2 Restaurant

32 ft. wide stage & 7 private rooms with sound & projection video systems

Perfect for any size Wedding or Event 4th Floor Ho‘okipa Terrace near Macy’s

Reservations (808) 947-8818 JadeDynastyHawaii.com

plus gratuity and tax Located at the Hawaii Prince Hotel Waikiki

100 HOLOMOANA ST HONOLULU, HI 96815

For Reservations, please call 944-4494

PRINCE RESORTS HAWAII I MAUNA KEA BEACH HOTEL HAPUNA BEACH PRINCE HOTEL I HAWAII PRINCE HOTEL WAIKIKI D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

7

lite bites

eat this

Richo’s new spicy hot pot

Owner Takeshi Urushido startuests are greeted to a sleek, modern interior at ed service back in August of Richo Korean Cuisine on 2008, and the restaurant now Waialae Avenue, but it’s the tradi- boasts a menu the includes kalbi, chijimi (Korean pancakes), Richo chicken and Garlic Shoyu Chicken.

However, now executive chef Masato Tsuji has added Chiritori Nabe to the list to entice the palates of many. A specialty of Osaka, Japan, this spicy kim chee hot pot wows patrons with its fresh vegetable soup base and array of toppings, including thin slices of beef, pork, seafood or beef intestine.

One order ($12.80) feeds a party of two, although additional toppings come with added cost.

“Koreans who lived in Japan a while ago created this dish, but I think we’re the only restaurant in 1 Hawaii to offer it so far,” tional and tantalizing Korean says floor manager Ayako dishes with a bit of Japanese fare Hanzawa. “It’s a very healthy that has customers opening both dish and it can definitely clear your sinuses. The majority of their mouths and wallets. customers also like to eat chiritori nabe with ramen or rice.”

Choices make shabu shabu a hit at Hanaki

G

W

Courtesy photo

1

Richo Korean Cuisine

Where: 3008 Waialae Ave. Call: 734.2222 Hours: 5:30 p.m.-midnight

2

Hanaki Restaurant

Tuesday-Saturday (last call 11 p.m.); 5-10 p.m.

Sunday (last call 9:30 p.m.).

Where: Manoa Marketplace, 2752 Woodlawn Drive

Call: 988.1551 Hours: Open Wednesday through Monday; 11:30 a.m. to 2:30 p.m. for lunch, 5 to 10 p.m. dinner

1 The Chiritori Nabe hot pot comes with toppings such as beef, pork and seafood.

2 Floor manager Ayako Hanzawa, at left, with executive chef Masato Tsuji Leah Friel photos

3 1 The door to shabu shabu service opened last spring for general manager Mark Mitsuyoshi.

2

8

|

D I N I N G

O U T

hen Hanaki Restaurant first opened its doors 15 years ago, it was better known for its all-you-can-eat buffet.

But last spring, Hanaki decided to venture off in a new direction by offering customers the best in shabu shabu and tasty Japanese cuisine.

Today, general manager Mark Mitsuyoshi dares diners to be their own shabu shabu chef, cooking up their own personalized cuisine for lunch and dinner.

“Shabu shabu is very interactive. Instead of ordering a set plate with all different combinations, you now can actually choose the different types of ingredients you want to include in your meal,” Mitsuyoshi says. “If you want a lot of vegetables, you can choose which vegetables you want. If you like meats and seafoods, you can choose those too.”

Hanaki offers a varied selection of soup bases perfect for your shabu shabu, be it Konbu (light, seaweed-based udon soup), Hanaki (light, shiso-based with onion flavor), Miso (medium, traditional Japanese soybean paste), Sukiyaki (medium, shoyu and sugar), Spicy (heavy, beef-based special spicy recipe) or Curry (heavy, creamy curry flavored with milk).

Most recently, Hanaki began offering a special Healthy Herb Soup as well, featuring a refreshing blend of goji berries, dried dates, ginseng and special herbs.

“People like to include the ramen noodles in their shabu shubu,” Mitsuyoshi states, adding that there’s also a wide selection of vegetables, meats and seafood that diners like to add to the mix. Prices vary based on the selected soup base and ingredients.

“We have pork loin, chicken, beef, shrimp, squid, baby octopus, salmon filet, clams, mussels and a ton of veggies, from mushrooms to kim chee.”

Yet, if you’re craving udon or donburi, Hanaki has you covered. Udon bowls range from $10.95 to $12.95, with the most popular being the Nabeyaki Udon. For $12.95, guests can partake in this savory udon complete with Hanaki’s famous shrimp tempura, chicken egg and vegetables.

And when ordering donburi, diners can easily substitute rice for udon noodles, if they prefer.

|

F E B R UA RY

Leah Friel photos 1 3 - 1 9 ,

2 0 1 1

2 Customers are encouraged to be their own shabu shabu chef at Hanaki Restaurant.

3 Patrons choose the green bowls for vegetables and the red bowls for beef, chicken, shrimp, etc.

A Fiesta of Fajitas — y mas

M

ore and more healthconscious foodies are trying to eat right to stay fit these days, and many are turning to meat-free diets to achieve that admirable goal. It can be a challenge, though, when visions of your favorite foods start dancing in your head and prodding at your stomach for attention. But there are ways to savor your faves and still feel virtuous.

Hold on to your sombreros, veggie lovers, it’s fiesta time!

You may not think of Mexican cuisine as health food, but think again, because El Charro Mexicano Aiea Restaurant has what you crave.

“We have veggie fajitas, veggie burritos and veggie enchiladas,” says John Ramirez, who owns the eatery with his wife, Sofia.

For the Veggie Fajitas, which, John says, are quite popular, the chef sautes red, yellow and green bell peppers, zucchini, mushrooms and Maui

VO

btw |

veg’with nout Terri Hefner

Celebrating onions, which comes to the table on a sizzling skillet in all its smokin’ fajita glory. Served alongside are your choice of corn or flour tortillas, Mexican rice, black beans, sour cream, guacamole and a side salad with pico de gallo — all for $10.50. And you can share: Fajitas for two costs only $15.99. The black beans are prepared without lard, notes Sofia, and all the condiments used are MSG - free — and if you want to change up the dish a bit, you’re welcome to have it just the way you want it.

Si, se puede!

El Charro Mexicano Aiea Restaurant

LOVE & ALOHA

Where: 99-115 Aiea Heights Drive #304

Call: 488.9727 Hours: Open Monday-Thursday 8 a.m.-9 p.m., and Friday and Saturday 8 a.m.-10 p.m.

2 1 Manager Mike Orias and chef Gloria Orias with one of El Charro Mexicano’s most vegetarian-friendly dishes — the Veggie Fajitas.

2 The red, yellow and green peppers, along with the zucchini, mushrooms and Maui onions, are sauteed to perfection for the Veggie Fajitas ($10.50).

1

Last week’s Eat This article featured Kai Market and listed an incorrect number to the Sheraton Waikiki Hotel-based restaurant. The correct number is 921.4600. We regret the error.

Lawrence Tabudlo photos

Have a romantic dinner under the stars at Kani Ka Pila Grille on Valentine’s Day, Feb. 14. Executive Chef Harold Beltran expresses his love of fine cuisine with a special menu, while Na Hoku award-winning artist Sean Naauao (pictured) woos you with Hawaiian music. Call for reservations today.

Hawaiian food, music, and island hospitality reign at the Aloha Friday Luncheon Show on Feb. 18, 11:30 am. Entertainment by Na Palapalai (pictured), Melveen Leed and Kani Ka Pila Madness comprised of Bryan Tolentino, Alika Kalauli, Chino Montero and Nate Nahinu. Live radio broadcast noon to 1 pm on AM940. $25 adults, $17.50 children.

Reservations required.

Located poolside at the Outrigger Reef on the Beach 2169 Kalia Road, Honolulu, HI 96815 ph. 808.924.4990 Free valet parking 11am-3pm with purchase.

1.800.OUTRIGGER outriggerreef.com D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

9

10

order of the day

G

rilled ham and cheese. Homestyle meatloaf. Apple and blueberry crisp.

They’re all humble dishes, even a little pedestrian — unless, that is, you’re ordering them at Stage Restaurant, the funky, intimate eatery at the Honolulu Design Center on Kapiolani Boulevard.

There, a simple Grilled Ham and Cheese Sandwich ($12) is elevated to greatness as a lunch special with ingredients like Danish Havarti, San Daniele prosciutto, truffle essence and a fresh baguette. The humble Meatloaf ($18) becomes something spectacular when it’s made with certified ground Angus beef and served with a side of truffle-mashed potatoes. And there’s nothing pedestrian about Warm Apple & Blueberry Crisp ($8), when it’s topped with house-made honey ice cream and fleur-de-sel caramel sauce.

Working with the very best ingredients available, says Charly Yoshida, makes all the difference in the world. Yoshida’s part of the “front-of-the-house” 2 management team, and an unabashed fan of the culinary delights at Stage.

“The best tomatoes, lettuces, fish …,” Yoshida sighs happily. “Our executive chef, Ron de Guzman, describes his food as a blend of the flavors he grew up with, and the best local products he can procure. He loves fresh mushrooms, so right now we’re featuring (dishes made with) Big Island abalone mushrooms, alii mushrooms, and maitakes. Waialua asparagus, tomatoes from Hamakua Springs … he uses as much local produce as possible.”

The salads on Stage’s lunch menu are among Yoshida’s favorite plates. “I think it’s the greens that make it,” he says. “All

1

Local including these Favorites!

receive an entry form Receive

with any purchase

Hamburger Steak steak Plate

Zip Pac 7.25 Breakfast Bento

3.59

5.99

Available daily

Available daily Fast food counter during breakfast hours only

Restaurant prices: Hamburger Steak Plate $6.99*, Zip Pac $8.25*. Offer valid from 2/7/2011 - 3/6/2011. Must be a Hawaii resident 18 years of age to enter. No purchase necessary, other restrictions may apply. Cannot be combined with any other promotional offers, coupons or discount cards. For complete rules and information see stores or visit www.zippys.com *Prices are slightly higher at Zippy’s Kahului. |

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

our baby greens come from Hirabara Farms on the Big Island. Beautiful salads, beautiful sandwiches. I think we have some of the best lunch fare in town.”

Served from 11:30 a.m. to 1:30 p.m.

Monday through Friday, lunch at Stage Restaurant features a small and thoughtful selection of dishes, each as carefully prepared and elegantly presented as the restaurant’s dinner offerings. “Our Steak Sandwich ($16) is very popular; it’s ribeye steak, sliced and sautéed, served on fresh bread with Swiss cheese,” says Yoshida. “People love the Salmon Salad ($18) and the Blackened Ahi Chopped Salad ($16), one of my own favorites. We sell a lot of Misoyake King Salmon ($18) with green tea soba noodles as well.”

For an elegant lunch in whimsical, intimate surroundings, this place is tough to beat. Part of the 80,000-square-foot Honolulu Design Center owned by Oahu design retailer Thomas Sorensen, Stage’s décor consists of elements from the design center’s massive furniture collection, which includes pieces by Fendi Casa, Natuzzi and de Sede. Each table gets its own unique lighting treatment.

During the lunch rush, Honolulu office workers enjoy Stage’s free parking and accessibility. “It’s easy to get here,” Yoshida says. “People come from downtown on King Street, turn down Pensacola, and come right into our building; the parking is covered and you don’t have to pay for it. Locals appreciate that!”

There’s plenty more to appreciate here.

Oenophiles appreciate Stage’s huge wine list — almost 500 bottles are available here, priced from $15 to $4,000. And wine geeks-in-training love the Amuse Wine

February 12-14 10:30am-9:30pm Zippy’s Dine-In Restaurants only

Dinner for Two $42.95*

Served with choice of soup or tossed salad; dinner roll; and choice of large soft drink or coffee.

Entree (Choice of) • Bacon-Wrapped Filet Mignon & Shrimp Scampi (pictured) • Chinatown Steamed Opakapaka

Dessert (Choice of) • Red Velvet Cake Treat (pictured) • Brownie Delite • Honeydew Melon, Jello or Pudding Parfait.

Not valid with any other promotional offers, coupons, or discount cards. While supplies last. *Prices slighty higher at Zippy’s Kahului.

order of the day 1 Bubu arare-crusted New Zealand king salmon with Hirabara baby lettuce ($18) 2 Dinner appetizer Kahuku corn pannacotta with crab salad, parmesan crisp white truffle essence ($12) 3 Stage chef Ronald de Guzman 4 Stage’s sleek, interior design 5 Spanish-inspired Manilla clams ($12) 6 The hamachi sashimi appetizer ($13)

Bar, a self-serve dispensing system that offers 80 different vintages, from 40 cents to $30 per ounce. On Mondays and Wednesdays, guests may purchase $50 of Amuse credit for $30.

All the breads at Stage are house-made, and three different types are always offered with dinner (tonight’s selection: pumpkin bread with ginger essence, sourdough and a pepper brioche). “If you come to lunch and order a burger or an ahi sandwich, the bread and buns are made here,” says Yoshida. “We also make our own ice creams in small batches, about a gallon at a time.”

The exquisite desserts at Stage are the work of pastry chef Cainan Sabey, whose Vietnamese Style Coffee Flan ($8), made with Manjari chocolate crunch, coconut sorbet, Nutella syrup and candied hazelnuts, is a huge hit with regulars. In the evenings, diners may finish with Cotton Candy & Ice Cream Cake Du Jour ($14): “Leave everything to your chef,” the menu instructs. It’s dessert, omakase-style — a sweet tooth’s secret fantasy.

On Tuesday, Stage will once again offer a three-course prix fixe dinner ($34.95), consisting of appetizer or salad, a choice of two entrées and a dessert sampler to share. “We did it in October, and people keep asking for it, so we’re going to do it again,” says Yoshida. “But we’re waiting till after Valentine’s Day!” Ah, yes. If you haven’t already made reservations at Stage for its special Valentine’s Day dinner tomorrow evening, you’ll have to wait till next year — it’s all booked up.

3

4

5

6

Signature dishes offered as Daily Specials Thiss coupon n cannott be e combined d with h otherr offers.. Expiress 2-15-11

Dinner Daily from 5pm 949 Kapahulu Avenue lso NOW A G SERVINod Thai Fo

(corner of Kapahulu and Kaimuki Ave.)

732-7666

FRESH SIMPLE AFFORDABLE BYOB

Open for Plate Lunch Tue - Fri 10:30am - 1:30pm Mini Okinawan Sweet Potato & Kalua Pork Cakes

Ricotta Stuffed Chicken

Soft Shell Crab Alfredo

DINE IN – TAKE-OUT Catering from casual to exquisite events

ON ON at McCully Chinese Restaurant

1110 McCully St. • 946-8833 (Corner of McCully & Young St.)

Now Open!

Catering Available Everyday!

On On celebrates 31 years!

237 KALIHI ST.

(Corner of Kahai and Kalihi)

ph 845-0320 fax 842-4273 kahaistreet-kitchen.com

East Honolulu

Aina Haina Shopping Center 373-1303 or 373-4632

Special Menu for 8-10 159 Call for details and reservations. $

FREE Bottle of Oyster Sauce with $20 purchase WHILE SUPPLIES LAST.

Find menus and $5 coupon at www.ononhawaii.com D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

11

Contact Sarah Pacheco at diningout@staradvertiser.com

In Greek mythology, Eros, the god of love, caused uncontrollable passion in the hearts of his targets by wounding them with magically treated arrows.

Modern-day mortals don’t need to go to such extremes to cast a spell over their sweethearts this Valentine’s Day; tomorrow’s special at Greek Marina has everything covered.

For one day only, the Koko Marina restaurant features a feast fit for Zeus, but at a price that even those who don’t live on Mount Olympus can afford.

Dinner costs $25 per person and includes two appetizers, an entrée sampling platter and two heavenly desserts.

“We want to let them taste as many items from the menu that we can. That’s why we did two appetizers as well as fours kinds of entrees in one plate, plus Greek salad and pita bread,” says owner Tarek Guirguis.

The meal starts off with two of Greek Marina’s most requested mezedes: homemade Hommus, a creamy blend of garbanzo beans, tahini, fresh garlic, lemon and olive oil; and a generous portion of Baba Ghanouj, a baked eggplant dish mixed with tahini, lemon, garlic and cumin.

Next up is an assortment of Souvlaki, skewered meats and vegetables that are roasted over an open See page 13–

1 Mix Souvlaki ($15.95), combination of chicken, lamb and shrimp, served with rice, salad and pita.

Nathalie Walker photos

Greek Marina part-owner Tarek Guirguis.

1 12

|

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

THESIDE

W Finding a bit of Greek heaven for sweethearts

ON

hen Tarek Guirguis was searching for a place to open his newest restaurant venture six years ago, he had certain criteria in mind. The location, he says, needed to be easily accessible to both tourists and locals alike, and it wouldn’t hurt if the surroundings were reminiscent of a sunny seaside Greek village.

He found the ideal spot in Koko Marina Center and opened the casual eatery Greek Marina in 2005.

Situated literally steps from Hawaii Kai’s picturesque harbor and just minutes away from world-famous Hanauma Bay and Sandy Beach, Greek Marina serves authentic Mediterranean fare that complements the area’s active lifestyle.

“Greek and Mediterranean food are famous for being very healthy,” says Guirguis.

A quick scan of the menu and it’s no wonder why. The majority of ingredients are fresh vegetables, hearty beans or lean cuts of lamb, chicken and beef roasted on a rotating spit, which allows most of the fat to drip off but keeps the meat juicy and tender.

And while you’ll find staples like Greek Steak ($15.95/$16.95), Gyros Chicken ($12.95/$13.95), Kalamari Steak ($13.95/$14.95) and small deep-fried fish called Marides ($7.95/$8.95), many Greek dishes such as Dolmades ($6.95/$7.95), Tabbouleh Salad ($5.95/$6.95) and Moussaka ($13.95/$14.95) are vegetarian due to the country’s large population of Christians, who regularly give up meat for Lent.

“In Greece, we use a lot of seafood, too,” adds Guirguis, who is a quarter Greek but was born and raised in nearby Alexandria, Egypt. “A lot of Greek people lived in Egypt for a long time, that’s why a lot of the food is exactly the same, just different names. For example, the souvlaki, in Egypt we call it shish kabob, the gyros we call shawerma. It’s exactly the same, but it’s different name.”

Guirguis moved to Hawaii in 1989 and today owns The Pyramids in Kaimuki and The Greek Corner on University Avenue. Greek Marina, he adds, is a co-partnership between himself and boyhood friend Nasser Rizk, whom he actually met in the fourth grade back in Egypt.

“When I came here I was 28 years old, and all my friends were back home, I didn’t have any close friends here. So when he moved out here, oh, I was so happy, I got one of my close friends back,” Guirguis says. “We’re still close friends and doing very good.”

So good, in fact, that Guirguis would like to open another restaurant on Oahu within the next five years.

“I’ve been in Hawaii for 21 years now and I love it,” he adds. “It’s a paradise, especially for me because I’m from Alexandria, which is right by the Mediterranean; I have to live right by the ocean.”

foodie fare

pupu picks

Looking for a tasty appetizer?

Try Kobe’s Garlic Pork Chops tizer menu is chock- full of a la carte items served in a t first glance, the casual lounge setting. casual diner might Whether dropping by for a see Kobe Japanese quick bite after work or Steak House & Sushi Bar jump-starting one’s taste and immediately think of buds before dinner, Kobe’s the renowned eatery’s excit- extensive pupu menu offers ing food preparation tech- choices for any palate. niques. Kobe chefs prepare Try the Garlic Pork Chops their tender-aged beef tep- ($12) before dinner, or as a panyaki-style — a Japanese complement to one’s cooking method that uti- favorite pau hana beverage. lizes a flat iron plate to grill, Each order comes with two broil or pan-fry multiple del- hefty chops prepared in icacies. In addition to great Kobe’s special brine and taste and flavor generated spices, and deep fried to by the large hot plates, din- lock in flavor. According to ers are entertained as the general manager Roy chefs prepare the meals Nakamura, Kobe’s pork with flair including circus- chops have drawn comparilike flips of ingredients and son to those popularized by the juggling of utensils.

Side Street Inn. However, as Pupu Picks “It’s something different found out, Kobe’s new appe- from our teppan,” says

By Kyle Galdeira

A

2

2 Gyros ($12.95), a subtle blend of lean roasted beef and lamb sliced thin served with salad and pita.

3 Greek steak ($15.95), marinated beef steak served with rice, salad and pita.

Nathalie Walker photos

Nakamura of the pupu selections. “We needed to add something to our menu for those diners seeking alternatives.”

Oh, and Kobe starts serving cocktails at 5 p.m — certainly a perfect start to happy hour.

Kobe Japanese Steak House Where: 1841 Ala Moana Blvd., Honolulu (between the Ilikai and Hilton-Hawaiian Village hotels)

Call: 941.4444 Hours: Open daily from 5 to 10:45 p.m. (lounge) and 5:30 to 10 p.m. (teppanyaki rooms)

Notes: Cocktails start at 5 p.m.

3 – From page 12

flame. The selection includes Chicken Souvlaki and Lamb Souvlaki, as well as full helpings of Greek Marina’s popular Lamb Rack and Gyros, a blend thinly sliced roasted beef and lamb.

A thick slice of Baklava, a sweet and flaky pastry made of layers of filo, nuts and honey, and Basbosa, what can only be described as a sweet cake flavored with rose water, make the perfect ending to a perfect Valentine’s meal for two.

Choose to eat inside under the

romantic glow of the twinkling lights, or enjoy a starlight dinner al fresco at one of the outdoor tables.

Greek Marina Koko Marina Center 7192 Kalanianaole Hwy. 396.8441 Ample free parking available Open 11 a.m.-9 p.m.

Sunday-Thursday, 11 a.m.-10 p.m. Friday-Saturday Garlic Pork Chops ($12) are deep fried and dipped in ketchup and a secret sauce. File photo

in February AUTHENTIC KOREAN DISHES Celebrate with our Prime Rib Package Lunch Specials & Plates starting at $5.99 Happy Hour 4-7pm All American Beers $2.00 Soju - $4.95 Appetizers starting at $4.95

Whole Roasted Prime Rib with Au Jus & Horseradish Mashed Potatoes Steamed Vegetables Grilled Chicken Caesar Salad Sweet Dinner Rolls Red Velvet Cake

$21.75 per person

1604 Kalakaua Ave • 951-9370 Mon–Sat: 11 am - 2 am • Sun: 11 am - 10 pm

Minimum 10 guests

Call 677-7744 to order. Offer good for orders from February 1-28.

524-2020

MON-THUR: 9am - 9pm FRIDAY: 9am - 11pm SATURDAY: 7am - 11pm SUNDAY: 7am - 9pm

D I N I N G

Combo Mixed Plate

$8.50

888 N. Nimitz Hwy. #103 O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

13

inside feature 1

A

by Hong Kong Harbor.

“We took a year and totally renovated it,” says Tsai of the 4,575-square-foot space. “It’s really dressed up now.”

That’s a bit of an understatement. According to restaurant general manager Jack Tran, the renovation cost nearly $1 million, and no stone was left unturned in creating what is truly an elegant, fine-dining experience.

From the etched glass picture windows that He’s doing just that at Chin’s Harbor View.

“I used to have a partner, but no more. Now this frame Honolulu Harbor to the tiny squares of meticulously hand-painted nature scenes that Chin’s is completely run by Chin,” says Tsai.

Now located within bustling Aloha Tower cover the overhead lighting, every element only Marketplace, Chin’s Harbor View opened Nov. 18, enhances the flavors that arrive on each artfully 2010, in the second-floor space formerly occupied arranged plate.

fter years of business in Kahala, Chin Tsai decided a change was in order. The former coowner of Chin’s Kahala Restaurant wanted to branch out on his own and revamp the Chinese cuisine scene here in the Islands.

14

|

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

Chin’s Harbor View Where: Aloha Tower Marketplace, 1 Aloha Tower Drive Hours: Open 11 a.m.-9 p.m. Monday-Friday; 10:30 a.m.-9 p.m. Saturday-Sunday Call: 538.9881 Notes: Shanghai-style dim sum is served between 10:30 a.m. and 2:30 p.m. every Saturday and Sunday.Guests receive three hours’ free VIP parking with validation stamp. Chin’s Harbor View also covers all valet parking for banquet party guests.

inside feature “There is no comparison to our food,” Tsai says proudly.

Unlike many other Chinese restaurants, there is a mix of both traditional and modern cooking styles on the Chin’s eight-page menu. The first half of the expansive booklet is devoted to Shanghai-style Chinese cuisine. Think homemade delicacies like Shanghai- and Taiwanstyle noodles, Chinese donuts, Shanghai steamed dumplings, onion omelet, and potstickers filled with fresh vegetables and shredded pork. Expect most dishes to come in a thick, yet extremely flavorful sauce, like the spicy Szechwan Beef Noodle Soup ($9.95), which Tran says is a restaurant specialty.

“Shanghai cuisine is very, very authentic,” Tsai says. “All kinds of people love the cuisine.”

The second part of the menu offers what the restaurateur calls “California-style Chinese cuisine,” a fusion of disparate cooking styles and ingredients into one delicious dish. Menu favorites include Tangerine Crispy Chicken ($13.95), Spicy Honey Chicken ($13.95), Szechwan Shredded Pork ($11.95) and Hon Hon Shrimp ($17.95).

“We are the only ones on the island who serve true Californiastyle cuisine,” adds Tsai, who owns 11 Chin’s Szechwan restaurants in the San Diego area, and is just about to open his first

in San Francisco later this year.

“We also do a very good braised sea cucumber, homemade tea-smoked duck and kung pao chicken, which not many people know how to do right, but ours is very famous,” he adds.

To ensure that the quality of cuisine at Chin’s Harbor View lives up to his high standards, Tsai flew in a whole crew from his San Diego franchise, which has consecutively been voted one of the best restaurants in the city for more than 24 years.

“All of the kitchen staff — except the dishwasher — is from San Diego,” says Tran.

“I’ve been with Mr. Chin for 12 years, and I’ve worked all over the Mainland,” he continued. “Now the last stop is Hawaii.

“I like Hawaii. I told Mr. Chin I’m going to stay here forever!”

Tomorrow night the chefs at Chin’s Harbor View are preparing a special “surprise” Wonton Dinner for Two just for Valentine’s Day. For $35, couples will feast on the immensely popular Honey Walnut Shrimp, Shanghai Steamed Dumplings and a choice of two m a i n

courses. Two glasses of chilled champagne –— and those priceless harbor views — will make this date night all the more memorable.

Larger groups are welcomed to reserve one of Chin’s three private banquet rooms, which can seat 40-50 people, or the staff can accommodate larger parties of up to 200, with advanced notice.

“We’ve had a lot of special-event parties,” notes Tran. “Since we opened, everybody has liked the food and has been kind enough to come up and support us. The business has just been going up and up and up.”

2 1: Chin’s Harbor View occupies a near 4,600-square foot space on the second level of Aloha Tower Marketplace.

2: Tangerine crispy chicken ($13.95) 3: Shrimp and honey walnut ($15.95) 4: Manager Jack Tran 5: Four assorted cold dish ($28.95) items: roasted duck leg, wine-marinated chicken, seasoned roast beef and jellyfish head.

3

5 4 D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

15

tableside

tableside @ Sikdorak A

lthough it’s only been open for the past three months, Sikdorak Korean Restaurant has already gained a loyal following of customers among locals and Korean expatriates. Menu specials include shabu shabu and banchan, the latter of which includes Sikdorak’s famous daikon and won bok kim chee. Located at 655 Keeaumoku St., the eatery is open daily from 11 a.m. to 4 the following morning. Call 949.2890.

Above: Cook Chope Lorenzo keeps the food coming for Sikdorak’s lunchtime rush.

Inset: Rib-eye ($19.95) is served as part of the restaurant’s all-you-can-eat buffet.

1 | Grace Jung and Jamie Kang 2 | Seasoned short ribs ($19.95) 3 | Jun Woo Lee and Yong Jun Lee 4 | Front, from left, Sueun Seo, Yoojin Shim and Lee Kyung Min; back, Eun Soo Kim and Lee Bo Ram 5 | Barbecue chicken ($19.95) 6 | Yuri Kang and Yung Byun 7 | Hye Mi Ra, Eun Ji Kim and Hyo Jin Jeon Nathalie Walker photos

1

2 7

6 16

5 |

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

4 2 0 1 1

3

ethnic faves

Poke still a Willows’ standard

By Chris Fleck

C

an you imagine sitting down for a traditional Hawaiian-style meal with the usual suspects in front of you — kalua pig, lau lau, lomi lomi salmon and poi — and then discovering the ahi poke was noticeably absent from your plate? Well, neither could The Willows general manager Garrett Kamei.

Poke, he says, has always been and will continue to be a staple on the establishment’s buffet menu.

“I think Chef Jay Matsukawa Willows placed it on the Restaurant menu knowing that with local Where: Hawaiian foods, 901 Hausten St., it is expected to Honolulu have that raw fish, and that the Call: 952.9200 ahi poke would Hours: be there as 11 a.m. - 9 p.m. daily well,” Kamei says.

Once eaten as an easy means of nutrition and strength by ancient Hawaiians, poke has since transformed into an essential appetizer at any local party or get-together.

Some restaurants have tweaked their preparation methods, adding ingredients such as onions, tomatoes, chilies and soy sauce — and so has The Willows. But it seems the traditional ahi poke always makes its way back to the top of the restaurant’s menu.

“Over the years, we’ve started to add other ingredients such as inamona from the roasted kukui nut,” says Matsukawa.

“Everybody does different types now, whether it’s spicy ahi with mayonnaise, which we occasionally serve. But generally speaking, everyone seems to love the traditional style.”

The daily lunch buffet ($19.95) is served from 11 a.m. to 2 p.m., while dinner ($34.95) runs from 5:30 to 9 p.m. Saturday brunch ($24.95) is from 10 a.m. to 2:30 p.m., while the Sunday champagne brunch ($34.95) is from 10 a.m. to 2:30 p.m. Senior and keiki (410) discounts apply.

1 1 Different entries are offered daily at The Willows. “We want to make guests feel like we’re making each plate individually,” says Chef Jay Matsukawa.

2 Poke is included on The Willows’ buffet menu.

File photos 2

“The power of Dining Out really works!!”

“On the week we were featured on the inside story of Dining Out, we were busy from that Sunday through the following weekend. We recorded our highest sales for that weekend for both the Kailua and Ward locations.

We've tried other media and nothing compares to the proven results of Dining Out. We definitely believe in the power of Dining Out because it really works!!”

Fresh, natural and delicious pizzas with a crispier, crunchier crust.

AR RU FEB

ure e feat insid

-1 Y 6

01 8, 2

1

ure e feat insid

) pie ($26.95 ose rge e. Cho creextra-la the slic pizza list 18-inch l as by ature the y and as wel z’s 12 sign from binato tast s’ sizes of r own com one ntion ld you edient ct atte ar Llarena t from or bui ingr re t exa por Ces e whe ” ations, er-ending it is thacaught to New a plac And t of nev t pizz ingredients, a trip tha rme ea was s. it ago. tion are a gou premium d detail n during we hav pizza, years a ba of crem mple, “We attentioseveral tried the s says. “My , a lot “For exa use the tten use a s. we has go ing greasyg Beach en I first ,” Llarenaa restaurantit we use , we mix s say use, izza ant “Wh t bite to own Llarenaoil that we mushroomsthat we for be that’ll clo d restaur this at firs ays spicy e oil rep an loveam was alw w which n I tried w, truffle d shiitake an oliv creates a as foo es kno buy , ‘Wo whe ini and oil — it’s and it fast try to . arteri e. But dre I didn’t to be. So za, I said pili pili hot peppermuch we g can your waistlin hind but aii.’” zpizza a goin . called zpiz t we tty quality Haw tha t with pre was be L.A to ur and all the in the duce a suc t at place inta take this Oahu’s ,firs d yo oil — local pro more in truth go after ned that expan is no at least no s, the much pride we got enas ope tre and take edients even d Cen in businesided to “We Llar in there rumors, the ingr arof ers an ices, 8 in War years er dec dward and all cho custom Sid Fan onary in 200 two these . e own the Win a.” offer healthful 6 by revoluti ticas, a cessful chis to to pizz 198 Rus zza er of e the zpi nded in Calif., the t aroundedi- Hawaii fran rations com In ord number m arti ched buil ope Fou would and laun free-forcuisine. ter Beach, been lesome ingrtified expand year. tre, grea recently ized, tomers al Lagunachain has cer e side last of our cus Ward Cen r here. zpizza personal-s by glob & Yam for who From to e ove of is prepar ired pizza passion recipes.

Curry curry “A lot lua to go to com ity a line d to , this as insp cken zarella, shared unique Kai d us r use to special tlocation second san pizz the Chi raisins age flou moz and a from par y, our our nd tney, d of ents re’s wheat h dail peroni, ree they encn we fou to be for blen go chu cues from t in The tica, a organicdough fres -free pep gluten-f zola s, man s its the So whe e we wan opened 151 Rus ken, yam that take & Gorgonmozpizza ts like MSG ese and s only to plac r tion che use of chic the new .” the Pea et mix produc H-free z’s loca in the cilantro plezpizza choices s with rBG com y and as well as locationsecond er ions, lity my-swe cheese skim ia; an opt est-qua tions.

The Novemb a perfect -friendl crea Ind zola veg a crea , g, last high gon eco and ng me. ude and rd-winni Rustica and gor and thy s incl Kailua St. buildin zpizza to best able s zarella r slices its awa profile a, feta, artiek Hekili to the were craft or t h pea t we men t,” say k- fres er flav (mozzarell pers, Gre ; . cien g tha pep pili oil) pac Oth lifestyle buildin rgy effiof their sted ranean a, carry- Mediter rts, roa and pili zzarell “This offeisrs ene all t to hea mo o into — ing tha cartons lized , at left, choke oregan not pesto, carame eluaget Mais,Tai pizza tible. es, , cken t,” he e Mai (basil and ena pos r Mik Salad Llar of tha lua, oliv roccan plant, feta and Chi lla, — from k ’em zare Mo manageSpinach agingcu- s — is com e in all w, Kai egg nuts); Ho Suc pine sauce, moz exe bag take prid you kno nts, and roasted General Warm a Don e out and ra up the comes with ers, whil the Pan“We sage).

“And, back ingredieus to be onions (marina sau tom es. s h you our e ken stat know hold ant whic s — to cus l-fit for ee with Sausag and chic will set restaur Denis they is a wel the the Up glas f Robert h Catch entrsalmon gula , the ugh i ler on oli, aru h Rusticacalories so it thro of -sel tive che red Fres lomi lom Flow.

Eac 100 in now antage here.” far the top is the Nap Sea and Lava ped $12.95 and but stop take adv u mahi and the So a top mahi es, l. an lua men th to butter, z Kai -crust pizzde roasted promis the mon -free dea on Veg a crab lla, of be -one p in a thin homema mozzarends, end -one-get e to dro there will with with n e a buy be sur rou sauce, 29, whe pizza mad an. garlic tomato . fresh Also Jan oli Parmes a lot Day fresh an and is the an Nap without Pizza it is Parmes popular layers special vegese and t because a lot of Also in he which home- vegan che is differen we put basil. ter,” ce, ce, e bet comce, “Zpizza tive and Proventomato saulic sau the tast re more sing crea e rts, gar e anic mak k we’ e, focu org sted a ke heabasil morught to I thin e roa articho a pizz tho in all, pizza plac CO mad fresh and ed crust. says. “All casual versus just rella, PACHE LKER a mozza tomatoes -bak very plete as RAH er fare WA it’s ry fire

by SA ALIE healthi capers, legenda but on a story by NATH z’s a.” simple s. over small is a pizz very s say nch ) photos “It’s te: Llarena e in 10-i e ($22.95 websi good,” as com larg za.com zpiz nch Pizz rs: ), 14-i hou .-9 p.m. ($12.95 10 a.m hursday : . where ili St. Sunday-T.-10 p.m Hek 10 a.m turday : ana 151Kailua 00 Friday-Sa whereAla Mo in 230.84 1200 in call: Blvd. Centre 66 Ward 596.00 call: a

1

p

3

2

pfriozm za

a to z

n anea Mediterr comes 1 The ($12.95) feta Rustica zarella, hearts, moz hoke ek with se, artic pers, Gre chee pep and pili roasted oregano olives, .95) piili oil. n ($12 Morocca Rustica 2 The of several zpizza. is one offered at s pizza sage ken Sau nara Chic res mari 3 The featu arugula .95) ($12 zarella, e, moz sausage. sauc ken and chic gonzola & Gor 5) conPear 10.9 4 The ($8.50/$ ns, pears, cangree Salad mixed cheese and tains la onzo gorg uts. waln es died employe the et Team holding dra 5 Stre Gillespie, a and Ken Pear Kayl Vegan, ing the pt Napoli r, hold , attem pizza Rainwate zola rs into zpizgon & Gor custome ry. to woo a eate za’s Kailu

I N G D I N

T O U

|

Y AR N U JA

, -22 16

11 20

|

7

5

4

a zpizz

Cesar Llarenas

owner| zpizza Hawaii

zpizz u’s first s ago. in ned Oahtwo year nas oped Centre tion opened e Llare serv Cesar nt at War nd loca inues to an seco cont oli Veg . restaura last yearthe eatery as Nap .95) Late ($12 re such rites a, whe Rustica Kailu omer favo occan Mor 11 20 up cust.95) and 2, 6-2 ($12 Y 1

6

|

I N G D I N

T O U

|

AR N U JA

1200 Ala Moana Boulevard, Honolulu HI 96814 151 Hekili St., Kailua, HI 96734

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

17

ono, you know – From page 2

Trust me, here: You’ll definitely win points with your valentine with this hint of decadence. Better yet, Fendu Boulangerie will be open tomorrow on this day of love, from 7:30 a.m. to 7 p.m.

Fendu Boulangerie Manoa Marketplace, 2752 Woodlawn Drive, #5119 988.4310

Bibas All of your dreams and fantasies will come true on this holiday of love when you and your lover dine at Bibas.

Located courtyard level in the newly renovated Hale Koa Hotel, Bibas offers contemporary, casual dining at an affordable price. With more than 85 items on the menu, food and beverage director Christopher Forbes says the eatery offers high-quality worldly cuisine, specializing in steaks, fish, salads and more.

Kirby Haynes is the chef in charge at Bibas, and pastry chef Barry Yadao is the master behind the desserts. This Valentine’s Day, treat your date to Bibas’ all-you-can-eat Chocolate Fantasy Dessert Buffet. A sinful array of chocolate cakes, pastries and a flowing chocolate fountain with fresh strawberries and cantaloupe for dipping — this is any chocoholic’s paradise on earth!

“We felt like the Chocolate Fantasy Dessert Buffet was a great fit for Valentine’s Day, and it’s, of course, tradition to give your love interest chocolates on this day, so why not give them this?”

Forbes says.

Yadao adds, “Everything is made fresh and most of what I make are classics, but I try to change it up with a little flair, using modern techniques.”

With 10 rich, chocolatey items to choose from, why not sample it all — from the White Chocolate Flourless Cake Terrine, to the Grand Marnier Chocolate Cheesecake, Chocolate Flourless Cake, Chocolate Coffee Mousse Cake and White Chocolate and Lemon Curd Mousse Cake, to name a few.

Yet, prior to this grand finale, make sure to spoil yourself silly with Bibas Valentine’s dinner. This $29.95 meal comes complete with the dessert buffet, a choice of soup or salad, Grilled Petite Filet Mingon and Lobster Tail, fresh vegetables and choice of mashed potatoes, french fries or rice.

“On Valentine’s Day and every day, customers can expect a wonderful 18

|

D I N I N G

O U T

|

F E B R UA RY

2 1 You won’t want to miss out on any of the sweet selections featured in Bibas’ Chocolate Fantasy Dessert Buffet.

2 Bali Steak & Seafood’s Waialua Estates Chocolate Pyramid consists of bittersweet chocolate mousse, passion creme and white chocolate ice cream.

Leah Friel photos

1

value with great service,” Forbes says.

Customers who wish to order off the regular menu also can take part in the Chocolate Fantasy Dessert Buffet for $8.95 per person.

Bibas Hale Koa Hotel, 2055 Kalia Road 955.9676 (Guests must have a military ID or sponsor to dine. Call for eligibility details.)

Bali Steak & Seafood There’s no better way to celebrate this Valentine’s Day than by enjoying a marvelous dinner with an incredible oceanfront view — at sunset, no less.

Well, you and your special someone can experience all that at more at Bali Steak & Seafood, conveniently located at Hilton Hawaiian Village. This awardwinning restaurant features none other

1 3 - 1 9 ,

2 0 1 1

than some of the best surf and turf our island has to offer.

“We focus on local ingredients, but we specialize in steak and seafood,” says executive chef Jeffrey Vigilla. “We really focus on utilizing local seafood, and one of our biggest sellers is the Seafood Medley, an array of island fish, scallops, lobster, shrimp and more.”

On this special day, however, diners can marvel in decadent entrees from Bali’s special Valentine’s prix fixe menu ($85 per person), which includes your choice of Grilled Filet Mignon, Grilled Colorado Lamb Rack or Vanilla Bean Butter Poached Kona Lobster, to name a few.

But while all this is divine, I can’t help but save room for dessert — the Waialua Estates Chocolate Pyramid, to be exact!

This delightful dessert is a collaboration of chef Jeff and pastry chef Andre

Fusero, and features bittersweet chocolate mousse, passion crème and white chocolate ice cream.

“I expect to sell more than 200 of these during Valentine’s dinner,” says Vigilla, who has been working in the culinary industry for more than 30 years.

“You have a symphony of tastes here — the raspberry, the white chocolate, the dark chocolate and the raspberry and mango sauce,” he adds. “I would suggest savoring a small piece at a time.”

Yes, no matter what you do, savor each and every sinful bite, for these chocolate pods, locally grown at Waialua Estates, all share a bit of aloha.

Bali Steak & Seafood Hilton Hawaiian Village 2005 Kalia Road 949.4321

recipe

Reach for the Star

The pulse of paradise Subscribe Today

538-NEWS

Kona Lobster Risotto

www.staradvertiser.com

Correction

The article that ran in the 1/30/11 Valentine Special in Dining Out indicated the hours were 7a.m.-10p.m. The correct hours are 5p.m.- 9p.m. We regret this error and apologize for any inconvenience this may have caused.

Sofrito, Saffron, Waialua Asparagus & Marinated Hamakua Springs Tomato

Serves Eight | by Chef Chai Chaowasaree

Ingredients • 4 tablespoons extra-virgin olive oil • 1 cup diced applewoodsmoked bacon • 1/2 cup sofrito • 1 tablespoon chopped garlic • 1 tablespoon chopped thyme • 3 cups Arborio rice • 1/2 tablespoon

curry powder • 1 cup white wine • 7 cups clam juice • 2 pinches saffron • 1 tablespoon fish sauce • 1 cup Parmesan cheese • 1/2 cup butter • salt and pepper, to taste • 1/2 cup poached asparagus

Preparation • In a sauté pan on medium heat, sauté bacon with olive oil for a couple of minutes; add sofrito, curry powder, thyme, garlic and Arborio rice. Reduce to low heat and cook 3 minutes. Add half the stock, wine and saffron.

• Keep stirring until the liquid reduces and slowly add remaining liquid.

Stir until the rice is cooked. Season with fish sauce, salt and pepper.

Add Parmesan cheese and butter; stir until butter and cheese incorporate in the rice. Pour in a serving bowl. Add lobster and garnish with

asparagus and marinated tomato.

For Lobster Preparation • 4 lobsters, split in half.

For herb butter, combine 1/2 pound butter with 1 tablespoon garlic, 1 tablespoon shallot and 1 tablespoon chopped parsley.

• Cut lobster in half and rub herb butter on meat side. Roast in 350-degree oven about three to five minutes until mediumrare and remove. The lobster will continue to cook after being removed from oven.

Make sure not to overcook the lobster.

2005 Kalia Road • Honolulu, HI Ph: 949-4321

MARINATED TOMATO Ingredients • 1 cup peeled, seeded tomato, small dice • 1/2 tablespoon minced shallot • 1/2 tablespoon Dijon mustard • 1 tablespoon chopped chives • 1/2 cup extra-virgin olive oil • 1/4 cup sherry vinegar • salt and pepper, to taste

Preparation • In a bowl, mix mustard and vinegar with shallots. Slowly pour in the olive oil to emulsify and season to taste.

Add tomato and chives and marinate for 30 minutes.

Celebrate Your Birthday

WE E K E N D

Saturday, February 12th–Monday, February 14th Special Valentine’s Day

4-Course Dinner Menu

60

$

per person

Special Valentine’s Day

4-Course Omakase Menu

83

$

931-6286

Kama‘aina Early Bird Special Sundays & Mondays 50% OFF ALL FOOD & SUSHI when ordered promptly by 6pm First Come, First Serve Seating.

per couple

With us and Receive a complimentary Hy’s Cheesecake & Keepsake Photo For Honoree

Mon-Fri: 6:00 - 10:00 pm Sat, Sun: 5:30 - 10:00 pm • Wine Spectator Award-Winning Wine List • Live Entertainment • Valet Parking Proper Attire Required

931-6280

Reservations Recommended

Full Ala Carte Menu Available • Dinner Nightly 5:30pm - 10pm

2440 Kuhio Ave.

FREE 3 hours SELF parking with validation • Visit www.dkrestaurants.com to view our menus.

www.hyshawaii.com

922 5555

Waikiki Beach Marriott Resort & Spa • 2552 Kalakaua Avenue D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

19

WHERE TO DINE AMERICAN

Symbol Key

Willows, The

4 Kings Kitchen

Breakfast

2671 S. King St. 951-5464

Lunch Dinner

2284 Kalakaua Avenue 922-6868

After Midnight

d.k Steakhouse

Fendu Boulangerie 2752 Woodlawn Dr. Manoa Marketplace 988-4310

Ala Moana Center - Mall Level Mountain side, next to Shirokiya 941-6161

2005 Kalia Road Hilton Hawaiian Village (Ali‘i Tower) 949-4321

For a limited time only

All-You-Can-Eat Popcorn Shrimp!

BUFFET

La Palme D’or

Tropics Bar & Grill

Catering

711 Queen St. 597-8880 1111 Bishop St. #4 536-8363 Ala Moana Center 946-6388 Royal Hawaiian Center 791-2969

BAKERY

2552 Kalakaua Ave., Waikiki Marriott Beach Hotel 931-6280

Online

Located inside of Zippy’s

Panya

Atlantis Seafood & Steak

Alcohol served

Napoleon’s Bakery

901 Hausten St. 952-9200

Happy Valentine’s Day! n

BYOB

Camellia Buffet 930 McCully St. 951-0511/0611

15% OFF

Cash Sale Only (With Coupon)

10% OFF Credit Card Sale Only (With Coupon)

Hong Kong Dim Sum & Regular Menu Items Must present coupon.

Expires 02/21/11.

Offer not valid in combination with other specials.

Beverages excluded.

NOW SERVING RAMEN

FREE Seafood Pancake & Korean Miso Soup with coupon and 2 Yakiniku Meat Orders. Expires 2/28/11.

Sam Sung Plaza • 655 Keeaumoku Street #108 Open from 11 am to 4 am •

Excludes set menus; Roast Pork, Roast Duck, Char Siu & other specials. Not to be combined with any other offer. Expires 2/28/11.

Nice Day Chinese Seafood Restaurant Liliha Square by Times Supermarket

524-1628

949-2890

Celebrating 10 Years!

Dim Sum Take Out Special! 8am-11:30am

15% OFF(Charge) • 25% OFF(Cash)

Buttermilk Popcorn Shrimp & Fries

Dim Sum & Reg. Menu Dine In Special!

9.99

10% OFF(Charge) •15% OFF(Cash)

$

Happy Day Chinese Restaurant 3553 Waialae Avenue

738-8666

Also Available Curry & Steak Come hungry. Leave happy.

Monday-Sunday 10am–10pm

00 52 ONE True Love Set Menu Valentine’s Day

$

Bacon Wrapped Shrimp & Scallop Seafood Soup Black Peppered Sliced Tenderlion

per person

Honey Glazed Walnut Shrimp Crab with Ginger & Scallion Dessert - Heart Mango Pudding

Advance Reservations suggested, please call 971-1818.$3 self park validation only.

SeafoodvillageHyatt.com

Hyatt Regency Resort& Spa-Street Level•2424 Kalakaua Ave., #102

20

|

D I N I N G

O U T

|

Excludes set menu; Roast Pork, Roast Duck, Char Siu & other specials.

3579 Waialae Avenue 737-8820 me ex Ne nu cit w ch ing an ge s

ALA MOANA BLVD. • KUHIO AVE PEARL CITY • KANEOHE • HILO Ala Moana (Free Parking)

Must present coupon Expires 2/28/11

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

R E S T A U R A N T

at the Colony Surf

DINE IN, TAKE OUT, OR CATER YOUR NEXT EVENT

Michel’s . . . After Dark

Offering a Special 3 Course Menu for $45.00 plus a complimentary glass of wine!

Monday thru Saturday only

Reservations 8pm & later on mentioning this ad.

To be combined only with passion. Expires 2/28/11

www.michelshawaii.com | 923-6552 | 2895 Kalakaua Ave. FREE VALET PARKING

CALL FOR BANQUETS, RECEPTIONS & PARTIES 728-3463

Good thru 2/19/11

Prime Rib and Egg $12.99 Prime Dinner w/au jus Reg. Cut $16.99 Kenny’s Cut $20.99 Prime Rib and Shrimp Scampi Combination $19.99 Shrimp and Scallops Fettuccini $16.99 Prime Rib and Battered Mahi Combination $17.99

KAMEHAMEHA SHOPPING CENTER

841-0931

WHERE TO DINE Yakiniku Camellia Buffet

Ho Ho Chinese Cuisine

2494 S. Beretania St. 944-0449

590 Farrington Hwy 692-9880

CATERERS 94-1068 Ka Uka Blvd.

677-7744

Golden Duck

1221 S. King St. • 597-8088 4230 Waialae Ave., Kahala 737-7188

Anytime Cafe

Makino Chaya

Market City Shopping Center 2919 Kapiolani Blvd 735-3888

Aloha Tower Mkt place 585-6360 Westridge Mall 486-5100

Kahai Street Kitchen 237 Kalihi Street, 845-0320

Hale Koa Hotel, 2055 Kalia Road 955-0555 Call for eligibility details.

949-4321

2380 Kuhio Ave. 923-2260

Buy one dinner entree, receive 2nd entree valid Sun, Mon & Tue with ad Expires 2/22/11.

Melveen Leed Jerry Santos & Hula Robert Cazimero & Hula Sista Robi & Jeff Rasmussen Danny Couch

FREE VALET PARKING • www.chefchai.com • Call 585-0011

Happy Day Chinese Restaurant 3553 Waialae Ave. 738-8666

1 Aloha Tower Drive, #283 538-9881

KPJO!VT!GPS WBMFOUJOFÖT!XFFLFOE GSJEBZ-!GFCSVBSZ!22!Ñ NPOEBZ-!GFCSVBSZ!25 Uijt!zfbs-!dfmfcsbuf!WbmfoujofÖt!bu SvuiÖt!Disjt!Tufbl!Ipvtf!Gsjebz!Ñ!Npoebz Fokpz!pvs!gvmm!b!mb!dbsuf!nfov!boe!b! uboubmj{joh!tfmfdujpo!pg!difgÖt!tqfdjbmt/

BROTHERS CAZIMERO Wednesday Feb.16

SPECIAL GUEST APPEARANCE

111 N. King St. 521-8268

Chin’s Harbor View Restaurant

the perfect night out

50% OFF

Golden Palace Seafood Restaurant

CHINESE

Koko Cafe

Makitti

NA PALAPALAI Friday Feb.18

820 W. Hind Dr. Aina Haina Shopping Center 373-1303 or 373-4632

A Catered Experience

CAFE

SUNDAY . . . . . . . . . .

MONDAY . . . . . . . . .

TUESDAY . . . . . . . . .

THURSDAY . . . . . . . .

SATURDAY . . . . . . . .

Duck Yun

gspn!g!jstu!cjuf !!!!!!!!!!!!!!!!!!!!up!mbtu

Wbmfoujoft!xjmm!sfdfjwf!b!tqfdjbm!hjgu/ NPOEBZ-!!KPJO!VT!CFHJOOJOH!BU!5;11QN/

sftubvsbou!spx!!| 919/6::/4971 xbjljlj!cfbdi!xbml!!| 919/551/8:21 bmtp!tj{{mjoÖ!po!nbvj!boe uif!cjh!jtmboe xxx/svuitdisjt/dpn

Hawaii’s Choice For Quality Dining & Catering!

Serving Hawaii for more than 20 years

BIRTHDAY SPECIAL

FREE BIRTHDAY MEAL FOR ANY AGE With Family and Group LUNCH & DINNER

20% OFF

Must have minimum party of 4.

One Birthday coupon per party of 4.

Coupon valid on actual birthday, ID required.

Not combinable with other discounts.

Discounts off regular adult price.

No online or photo-copied coupons.

Expires 2/28/11

SENIOR SPECIAL Lunch Dinner

30% OFF 50% OFF

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 2/28/11

New Location

885 Queen Street

(Just Ewa of Ward Ave -- formerly Hamada Store)

Mon-Fri 7am - 6pm Sat-Sun 7am-3pm Navy Exchange Pearl Harbor NEX Food Court 2nd Floor

CATERING HOTLINE

783-7901

www.ilovecountrycafehawaii.com

Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St. D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

21

WHERE TO DINE Mandalay (The)

Hee Hing Restaurant

909 Isenberg St. 941-6641

Ala Moana Shopping Center 1450 Ala Moana Blvd.

4th Floor - Ho’okipa Terrace 947-8818

FAMILY DINING

Little Villlage Noodle House 1113 Smith St. 545-3008

I Love Country Cafe

February Special

Hurry, spaces fill up fast!

All To-Go Orders

10% OFF Lunch & Dinner Must present ad. Expires 2/28/11. Coupon not valid on Holidays or Valentine’s Day.

Hale Koa Hotel, 2055 Kalia Road 955-0555 Call for eligibility details.

First Course: Monday • February 14, 2011 11A.M. till Midnight

803 Kam Hwy • 455-5888

Roasted Rib Roast

Thai Cuisine Pearl City

Seafood Continental

Lunch Daily 11-2pm • Dinner 5-9pm

VALENTINE’S DAY SPECIAL $19.95 per person Fried Dumpling Salad Shrimp Bisque Soup Choice of Entree

$16.95

$13.50

Roasted Chicken $12.50

DINNERS INCLUDE Salad Bar, Corn on the Cob, Strawberry Short Cake, & much more!

Cupid’s Breakfast $9.25

Portuguese Sweet Bread with Eggs, Bacon, & Coffee or Tea. Breakfast served 24 Hrs.

Ahi Carpaccio with Wasabi Aioli ~Or~ Brie Cheese Won Ton with Valentine’s Marmalade

Second Course: Shrimp Cake on Island Greens with Pomegranate Vinaigrette

Third Course:

22

MARKET CITY SHPG CNTR 735-3888

Price FROM $2.95 each NOW TAKING ADVANCE ORDERS

ALA MOANA CENTER • MALL LEVEL, MAUKA NEXT TO VICTORIA’S SECRET 946-6388

PANYA HOTLINE

597-8880

Steamed Maine Lobster with Champagne Butter, Sauteed Haricot Vert and Oven Roasted Fingerling Potatoes ~Or~ Bacon Wrapped Beef Wellington with Sauteed Waialua Asparagus and Bordelaise Sauce

Fourth Course: Strawberry Swirl Cheesecake

$55 per person

RESTAURANT

SUNTORY

Chocolate Dipped Strawberries $25.95 1-doz ~ $13.95 1/2-doz.

Order Yours Today!

Osso Buco or Seafood Pasta Cream Brulee Also available Pasta • Burgers • Salads • Sandwiches OPEN TIL MIDNIGHT!

885 Queen St. 4725 Bougainville Dr. 783-7901

Bibas

946-8833

Now taking Reservations for VALENTINE’S DAY!

Aloha Tower Marketplace 528-0807

1585 Kapiolani Blvd. #10 941-0555

On at McCully ON ON On 1110 McCully St.

at McCully

Don Ho’s Island Grill

Angelo Pietro Honolulu

Nice Day Chinese Seafood Restaurant Liliha Square 524-1628

2919 Kapiolani Blvd., #218

Waimalu Shopping Center 98-020 Kamehameha Hwy. 484-4511

Street Level, 2424 Kalakaua Ave, #102 971-1818

Maple Garden /Yen King

Jade Dynasty Seafood Restaurant

Catering & Party Rooms Available

Christie’s Restaurant

Seafood Village Hyatt Regency Resort & Spa

1055 Alakea St. 525-8585

449 Kapahulu Ave. 735-5544

Royal Hawaiian Shopping Center, 3rd Floor 955-1764 • OPEN 24 HOURS 1860 Ala Moana Blvd.

Validated Parking

restaurantsuntory.com

580 Nimitz Highway

922-5511

545-7979

11AM-3PM |

8.50

$

Featured Items Available Only At Million

Shabu Shabu

*With purchase. Limit one piece per person. Dine in only. Valid on 2/14/11

11:30 am-2:30 pm ; 5 pm-10 pm (Closed Tuesdays)

MANOA MARKETPLACE (Tons of FREE Parking) 988-1551 |

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

YAKINIKU

Æ

ÆChicken Breast Bi Bim Naeng-Myun

Chicken Breast Mul-Naeng-Myun Since 1989

MILLION 596-0799 626 SHERIDAN ST. (backside of Walmart)

NEW HOURS: MON-SUN 11AM-12 MIDNIGHT

WHERE TO DINE IHOP

Waikiki - 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 • 959-2600

Kenny’s Restaurant 1620 N. School St. 841-0931

Panya Bistro • Bakery • Bar

Wailana Coffee House

Ala Moana Center, Mauka - Mall Level 946-6388

1860 Ala Moana Blvd.

955-1764

Kenny’s Express

2nd Floor, Royal Hawaiian Shopping Center 922-9333

Zippy’s

Call the one nearest you.

Restaurant Epic Kani Ka Pila Grille

J2 Asian Fusion 626-5368

2169 Kalia Rd, Outrigger Reef on the Beach 924-4990

JJ Bistro & French Pastry

Kit N Kitchen

3441 Waialae Ave.

739-0993

FILIPINO Tanaka Saimin

1010 University Avenue 942-7622

3447 Waialae Ave.

1131 Nuuanu Ave. 587-7877

Max’s Of Manila

888 N. Nimitz Hwy #103 524-2020

94-300 Farrington Hwy 801 Dillingham Blvd.

951-6297

February Lunch Specials

8.50

$

Celebrate your

1st Course Braised Pork Belly & Foie Gras OR Caribbean Seared Scallops & Ewa Sweet Corn Succotash

at Monsoon India!

CALL FOR RESERVATIONS!

2nd Course Garlic Shrimp Caesar Salad OR Spicy Ahi Poke, Kahuku Asparagus with Wasabi Citronnette

Open 7 days a week Lunch

3rd Course Pistachio Pesto Crusted Lamb Chops OR Pan Seared Filet Mignon & Lobster Mashed Potatoes OR Grilled Atlantic King Salmon with Champagne Caviar Beurre Blanc 4th Course Chocolate Brownie with Jalapeno Ice Cream 2/11, 2/13 - $75 & Cardamom Banana Bread 2/14 - $95 with Hazelnut Gelato Call for Reservations - 923-3877 www.topofwaikiki.com FREE Validated Parking

12:00am-2:00pm

Dinner

5pm-10pm

Sunday Brunch Buffet

Now taking reservations for Lunch & Dinner

Cook your own vegetables w/choice of meats, seafood, noodles & rice in a “SPECIAL SPICY HOMEMADE MISO SAUCE”

MO TU WE TH FR SA

Garlic Chicken Katsu Teishoku. . . . . . . . . . . . 8.50 Stir fried Miso Pork and Eggplant Teishoku . 8.50 Seasoned Fried Salmon Teishoku . . . . . . . . . 8.50 Teriyaki Ahi Belly Teishoku . . . . . . . . . . . . . . . 8.50 Oboro (Tororo Seaweed) Udon . . . . . . . . . . . . 8.50 Ahi Croquette Teishoku . . . . . . . . . . . . . . . . . . 8.50 NOW SERVING SASHIMI AT LUNCH TOO!!!

Salmon Sashimi Teishoku

13.50

Ahi Sashimi Teishoku

Bento and Assorted Musubi Available daily

11:30am-2:30pm CALL FOR DETAILS BYOB Discovery Bay (across Ilikai) 1778 Ala Moana Blvd., Ste 213

www.MonsoonIndiaOahu.com 941-5111

14.00

Lunch 11 am - 5 pm; Dinner 5 pm - 9 pm Closed Sundays

1345 S. King Street Corner of S. King St. & Sheridan St. Close to Ala Moana Shpg Cntr & Wal Mart

Japanese Home Style Restaurant “Hinone Mizunone” Please enjoy the TEL. KAMADAKIGOHAN www.fujio-food.com cooked completely by “Ogama”.

942-4848

Parking along left side of Bldg and right side of bldg all stalls except 1-10

Chef’s Soup of the Day or Bibas’ House Salad *** Filet Mignon & Lobster Tail *** Chocolate Dessert Buffet

$29.95 For more information, call 955-9676 or visit www.halekoa.com

For complete eligibility, visit www.halekoa.com D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

23

WHERE TO DINE FINE DINING

Waikiki Business Plaza 2270 Kalakaua Ave. 923-3877

Restaurant Row • 599-3860 Waikiki Beach Walk 440-7910

Bali Steak and Seafood Hilton Hawaiian Village (Rainbow Tower) 2005 Kalia Road 949-4321

Hy’s Steak House 2440 Kuhio Ave. 922-5555

Greek Marina

Stage Restaurant

The Fat Greek

1250 Kapiolani Blvd.

237-5429

3040 Waialae Ave. 734-0404

Koko Marina Shopping Center 7192 Kalanianaole Hwy. 396-8441

Surprise your sweetheart with a heavenly gift!

Orders are taken until Feb. 13 Xs (2-3 servings) $22 S (4-6 servings) $33

at Waialae & Waikiki location ( while supplies Last)

Must say “I Love Life, I Love My Wife/Husband” to the cashier in order to receive discount.

Waialae - 734-0404

3040 Waialae Ave. (Corner of St. Louis & Waialae) Open Daily 11am-10pm

Waikiki - 941-3444 1831 Ala Moana Blvd.

(Between Ilikai & Kobe) Open Daily 11am-10pm

ITALIAN Romanos Macaroni Grill Ala Moana Center Hookipa Terrace 356-8300

Valentine’s Special

1 Rose To Every Couple

www.thefatgreek.net

Discovery Bay (across Ilikai) 1778 Ala Moana Blvd., Ste 213 941-5112

580 N. Nimitz Hwy. 545-7979

Aloha Tower Market Pl. 585-0011

Monsoon India

GREEK

Sam Choy’s BLC Chai’s Island Bistro

INDIAN

Top of Waikiki

Ruth’s Chris Steak House

Rose

Rose Essence Mousse & Strawberry Gelee hidden under White Chocolate Mousse with a hint of Lychee Dark Chocolate Sponge

Ala Moana - 949-2120

www.lapalmedor-usa.com 941-6161

Try Our Famous OXTAIL SOUP!

SEKIYA’S RESTAURANT & DELICATESSEN

732-1656

ACROSS KAIMUKI H.S.

Mailani • Na Palapalai • Cyril Pahinui

February 24 John Keawe

Call for more information & scheduled performances Hawaii’s Original Garden Restaurant Since 1944

6 - 8pm NO COVER CHARGE

901 Hausten St. • www.willowshawaii.com • 952-9200

8oz. New York Steak

(Choice of: Wafu Style, Salt & Peppered or Teriyaki Style) with 2 pcs Shrimp Tempura, Rice or Green Salad, Miso Soup, & Tea Bring your Sweetheart and receive a FREE ROSE from us!

Serving Hawaii for 75 Years!

2746 Kaimuki Ave

UPCOMING ENTERTAINERS February 17

Japanese Restaurant

Customer Favorites:

Sun-Thu 8am-10pm • Fri-Sat til 11pm Okazuya open daily from 8am

Chocolate Almond Sponge Chocolate Hazelnut Crunch Rich Kona Coffee Ganache Milk Chocolate Cream

Ala Moana Center • Mall Level (Mountain side, next to Shirokiya)

Ala Moana Food Court Mall Hours

Saimin & BBQ Sticks Hash Tempura • Beef Teriyaki Nitsuke Ahi with Tofu Marinated Fried Chicken

Kona Chocolate

OPEN TUE-SUN LUNCH

NOW ACCEPTING RESERVATIONS!

*Offer valid only on February 14, 2011.

Open Valentine’s Day

801 Dillingham 94-300 Farrington Hwy, (next to Costco) Waipahu (next to Savers)

11AM-2PM, DINNER 5-8:30PM • Closed Monday Lunch & Dinner

100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza)

536-3035

Since 1945

$

HO HO Chinese Cuisine

24

692-9880

200-300 Capacity

Valentine Special Items Feb. 12-14 • Snow Crabs • Steamed Fish • Dungeness Crab w/ Salt & Pepper Garlic • Shrimp Canton • Salad • Ice Cream • And Much, Much More! |

D I N I N G

O U T

10.95

Prices starting @ per person

590 Farrington Hwy Kapolei Marketplace

|

F E B R UA RY

Parties of 5 or more receive

Served for a LIMITED TIME ONLY at both locations.

Includes: Oysters, Straw Mushrooms, Tofu, Shiitake Mushrooms, Dried Lily Flowers, Black Fungus, Sea Moss, Bean Curd, Chinese Peas, Won Bok, Rice Noodles, Bamboo Shoots, and Water Chestnuts.

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 *DISCOUNT EXCLUDES ALCOHOLIC BEVERAGESWITH THIS AD. EXP. 2/28/11.

TAKE-OUT ONLY (Kahala location only) exp. 2/17/11

10% OFF*

*Some restrictions apply.

Not valid with any other offer .

1 3 - 1 9 ,

2 0 1 1

(6297)

www.maxsofmanila.com

Traditional Chinese Style NEW YEAR JAI

All You Can Eat Seafood Buffet Book Your Private Party NOW!

951-MAXS

930 McCully St. • 951-0511 / 951-0611

• PRIVATE PARTY ROOM • CONVENIENT PARKING

4230 Waialae Ave., Kahala 737-7188 • 737-7288

MON-THUR 10AM-10PM/FRI-SUN 10AM-11PM

1221 S. King St. 597-8088

10:30AM-11PM EVERYDAY

WHERE TO DINE Paesano Ristorante

Waimalu Plaza (across Safeway) 98-1277 Kaahumanu St. #119 485-8883

Kobe Japanese Steak House

JAPANESE

Manoa Marketplace 2752 Woodlawn Dr. 988-5923

G Sushi

Market City Shopping Center 2919 Kapiolani Blvd. #23 732-9661

Kahala Mall 738-KOZO Keeaumoku 946-KOZO Moiliili 951-KOZO Pearlridge 483-6805 Pearl City 455-6805

Chinese Cultural Plaza 536-3035

1345 South King St. 942-4848

159

50% OFF

2nd Pho of equal or lesser value expires 2/17/11

Must Present Coupon.

Open Everyday 10am-10pm / Except Sun & Wed 10am-9pm

2919 Kapiolani Boulevard • Market City Shopping Center

Special Menu

(Monk’s Food)

521-8268

Delicatessen & Catering From Bentos to Banquets & Picnics to Potlucks…

We have a menu for you!

Deli Hours: Wed-Sun 6am-2pm After hours catering available

946-2073 • 2710 South King St. www.fukuyadeli.com

February Special $4.99 Green Papaya Salad

Offer valid on dine-in orders only. Must present coupon.

Cannot be combined with other offers or coupons. Exp 2/28/11

Military w/ID receive 20% OFF facebook.com/phomylienhawaii

WESTRIDGE SHOPPING CENTER • 488-4900 (Next to Makino Chaya) 98-150 Kaonohi St., Aiea

3-Course Menu $

2995

Entrées Selections

Prime Rib & Shrimp Scampi

Sautéed Opakapaka $19.95

Topped with a Ginger, Shitake Mushroom, Mustard & Shoyu Cream Sauce

Includes Soup or Salad & Ice Cream

922-6868

Call for Reservations & Information 2284 Kalakaua Ave.

Osso Bucco $22.95

Braised Veal Shank in a Red Wine Tomato & Herb Sauce with Rice Pilaf

Kpjo!vt!gps!Kb{{!Uivstebzt!.!Dbmm!:66.666:

T O P

O F

T H E

I L I K A I

UsjTubsSftubvsbout/dpn

MW

M-Sat 10am-10pm • Sun 10am-8pm

Sat., Feb. 12-Sun., Feb. 13 Dinner Only Mon., Feb. 14 Lunch & Dinner

Nfejufssbofbo.Sjn!Dvjtjof/!Xpsme.Dmbtt!Tfswjdf/

1.89

$

7AM-2PM

Chinese New Year

FREE JAI 111 N. King St. near Maunakea with purchase of 7am -10pm

Dinner served from 5:30 nightly. Valet parking available. Not valid with any other offer.

BUY ONE, GET ONE

ALL DIM SUM

Chinese Chicken Salad • Scallop Soup • Peking Duck with Buns • Oyster Sauce No credit cards accepted for Abalone with Vegetables • Steamed Sea Bass special menu with Ginger Onions • Honey Walnut Shrimp Party Rooms • Chicken Cake Noodle • Steamed Rice for up to 450

1841 Ala Moana Blvd.

ALL PHO

2746 Kaimuki Avenue 732-1656

$

Between Ilikai & Hilton Hawaiian Village

735-8488

Sekiya’s Restaurant & Delicatessen

Special Menu for10

NIGHTLY 5:30 PM - 6:30 PM

Authentic Vietnamese Cuisine

Waikiki Beach Marriott Resort 2552 Kalakaua Ave, 931-6286

1 Aloha Tower Dr. 2nd Flr. 585-6360 98-150 Kaonohi St. 486-5100

Hinone Mizunone

Happy Valentine’s Day!

Sansei Seafood Restaurant

Makino Chaya

Teriyaki Chicken . . . . . . . . . . . . .$15.95 Daily Fish . . . . . . . . . . . . . . . . . .$23.95 Sukiyaki Steak . . . . . . . . . . . . . .$20.95 Teriyaki Steak & Chicken Combo . .$21.95 Kama‘aina & Military Discount Available (with proper ID)

941-4444

Royal Hawaiian Shpg Cntr 3rd Flr. 922-5511

Kozo Sushi

Hifumi Japanese Restaurant

151 Hekili St., Kailua 230-8400

Restaurant Suntory

1936 South King St. 941-2835

Manoa Marketplace 2756 Woodlawn Drive 988-1551

Ward Centre Auahi St. Shops 596-0066

1334 Young St. 593-2064

Kochi

Hanaki Restaurant

Z Pizza

Red Cafe

1841 Ala Moana Blvd.

941-4444

Live Maine Lobster $31.95 Served aside a Lobster Bisque in a Bread Bowl

**All of the above served with your choice of Herb Roasted Red Potatoes, Garlic Mashed Potatoes or White Rice

Coupons not applicable for Valentine’s Day menu.

Call Early for Reservations

2850 Paa St. 833-3728

Open 7 Days from 11am - 10pm

Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.

at the old Waikiki III Theatres Parking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant. www.atlantisseafoodsteak.com

922-6868

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

25

WHERE TO DINE Sumo Ramen

Tanaka of Tokyo

Kaneohe 234-6868 Kapolei 693-8808 Market City 737-1868 Kamehameha Shp Cntr 848-8186 Pearl Highlands Cntr 456-80802 99 Ranch Mapunapuna 833-3139

MEDITERRANEAN

Orine Sarang Chae

East, in King’s Village, 922-4233 Central, in Waikiki Shopping Plaza, 922-4702 West in Ala Moana Cntr-Hookipa Terrace 945-3443

905-A Keeaumoku St. 955-0646

The Pyramid Restaurant 758 Kapahulu Avenue 737-2900

Richo 3008 Waialae Ave. 734-2222

MEXICAN

Ton Ton Ramen

Sushi Company

95-050 Farrington Hwy, Waipahu 677-5388

1111 McCully Street 947-5411

Sikdorak Korean Restaurant

KOREAN

Sushi Ichiban

99-115 Aiea Heights Drive 488-9727

Yakiniku Million

Frog House Restaurant

3579 Waialae Ave. 737-8820

Wahoo’s Fish Taco

626 Sheridan St. 596-0799

1604 Kalakaua Ave. 951-9370

940 Auahi St. #140 591-1646

ton ton ramen

Hot Combo: Vegetarian Spring Roll, Deep Fried Butterfly Shrimp & Crab Meat w/Cream Cheese Hot & Spicy Valentine’s Soup

Choice of One Entrée Combination Fresh Whole Lobster & Peking Duck in Bun Dungeness Crab & Beef Tenderloin in Taro Basket Whole Abalone & Mixed Seafood in Taro Basket

Best d Foo e Gr ek wn! o in T

(Limit 1 per customer.

Not combinable with other offers.

Equal or lesser value.) Exp. 2/28/11.

396-8441

Open 7 days a week 10:30am - 9pm

El Charro Mexicano Aiea Restaurant

Sam Sung Plaza 655 Keeaumoku St., #108 949-2890

FINE

RAMEN

WE DO NOT USE MSG ON ALL MENU!

HOUSE

BLACK SESAME TAN TAN RAMEN Homemade black sesame paste. All natural. Tender char siu, half cooked egg & green vegetable. New style in Hawaii, Healthy, less oil & No MSG. (Longterm consumption of black sesame seeds beautifies the scalp and hair as well as the skin.)

Koko Marina Shopping Center

FREE GYOZA

525-8585

(3 pieces) with purchase of any regular orders 2pm - 6pm

Excluding all coupons & other discounts.

www.themandalayhawaii.com 1055 Alakea St. Dine in only.

FREE PARKING Mon- Fri after 5pm & All Day Sat & Sun at Bishop Square

677-5388

94-050 Farrington Hwy. • Waipahu, HI 96797

n

$24.70

941-2835 1936 S . Kin g S t .

Local Japanese Style Dining D i n n e r 5 - M i d n i g h t • L a te P u p u s 10 - 2 a m

per person

Now Taking Reservations

in order ce. advan

GIFT CERTIFICATES AVAILABLE

3447 Waialae Avenue • 739-0993 • jjfrenchpastry.com I N T R O D U C I N G

Open Daily 11am to 9pm Private Room Available

Now Accepting Reservations • 3441 Waialae Avenue | 626-5368

26

|

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

KIDS EAT FREE

FREE ENTREE ON YOUR B-DAY!

Most Delicious Thai Food in Town!

Immensely Popular Plate Lunch For $5.70

PERSON w/ Valid ID & *BIRTHDAY ADULT (guests) to qualify. *2FREE * ENTREE (up to $19 value).

* *

MONDAY & TUESDAY KIDS - Ages 2 to 7 years old.

1 Child per Adult

$1 OFF Any Bread

#2 Fish Patties

purchases over $4

VALENTINE’S 4-Course Meal $24.70 per person Serving Soups, Salads, Entrees & More!

n

DAILY BREAD SPECIALS

Coming Soon to 900 N. Nimitz Hwy 1627 Nuuanu Ave 585-8839 Mon-Sat 10:30am-9pm; Sun 12n-8pm 2955 E. Manoa Rd 988-0212

Call for take out

www.bangkokchefexpress.com

TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Rustic Kalamata Olive Bread Sundried Tomato Cheesebread Foccacia Derecco Walnut Raisin Hamakua Farms Mushroom Bread Buckwheat Fig

“All Natural no added chemicals”

988-4310 2752 Woodlawn Dr. • Manoa Marketplace

Tues-Sat 7:30am-7pm ; Sunday 7:30am-3pm

Must present coupon • exp. 2/17/11

WHERE TO DINE OKAZUYA

SHABU SHABU

Fukuya Delicatessen & Catering 2710 S. King St. 946-2073

Shabu Shabu Bangkok

Souvaly Thai Cuisine 803 Kam Hwy. 455-5888

Pho My Lien 98-150 Kaonohi St. 488-4900

“Thai Style” Hot Pot 949 Kapahulu Ave. 732-7666

PACIFIC RIM 3660 on the Rise

VIETNAMESE

THAI

3660 Waialae Ave. 737-1177

The Ocean House Restaurant 2169 Kalia Rd., Outrigger Reef Hotel 923-2277

Bangkok Chef 1627 Nuuanu Ave. 585-8839 2955 E. Manoa Rd., 988-0212

YOGURT

Pho Kitchen

Yogen Fr u¨ z

2919 Kapiolani Blvd.

735-8488

1102 Fort Street Mall Windward Mall

50 Different Items to Choose From

NOW SERVING

SUSHI

Special Valentine’s Day Menu First Course

(dinner only)

Shared Appetizer:

Steamed Pacific Oyster on the Half Shell or Seared Ahi Sashimi with Ginger Pesto Sauce

LUNCH 10:30am-2:30pm .........$14.95 DINNER 2:30pm-10pm.............$21.95

VALENTINE 4-C

OURSE

PRIX FIXE MEN

Yukon “Truffle” Potato Soup Crispy Oysters, Truffle Puree, M icro Cher vil —— Confit Red and—— Yellow Beets Pickled Mustard Seeds, Sh Liquid Hamakua aved Maui Onion, Goat Cheese ———— Choice of One En trée Vanilla Bean Bu tte Carrot Ginger Re r Poached Kona Lobster duction, Spring Peas, Ro Braised Baby Fennel, asted Sun Chok es or Grilled Colorado Lam Yukon Puree, To mato Mint Chutne b Rack y, Sumac Vinaigre tte or Grilled Filet M igno Ka‘u Coffee Rub, Chile Grilled Caled n onian Blue Shrim Fingerling Potato p, Ragout, Smoked Red Wine Sauce — — — — Waialua Estate s Chocolate Bitter Sweet Ch ocolate Mousse, Pyramid Passion Crème, White Chocolate Ice Cream $ 85 per person + $ 25 with wine pa irings

Second Course Choice of: Imperial Scallop Soup or Chinese Chicken Salad

Third Course Choice of Entrée Combos:

FREE PARKING!

2494 S. Beretania St.

U

One Half Ginger Scallion Maine Lobster, Black Pepper Beef Tenderloin and Honeymoon Shrimp or Chef Wu’s Alaskan King Crab, Mongolian Pork Chop and Honeymoon Shrimp or Seared Salmon Filet, Chef Wu’s Alaskan King Crab and Honeymoon Shrimp entrees are served with garlic seafood fried rice or steamed rice

(20% saving s)

Fourth Course

Appetizer - Mediterranean Plate

(flatbread, hummus, cucumbers, greek olives, roasted peppers & feta cheese)

Small Pizza Creation Salad - Pear Gorganzola Salad Dessert - 2 Slices of Apple Pie Pizza, Exp. 2/14/11 Two Fountain Drinks

Pizzas • Salads • Rusticas • Pastas • Sandwiches TASTY

FRESH

ORGANIC

Banana Spring Rolls with Chocolate Sauce & Vanilla Ice Cream $29.95 per person

Served from February 10 thru February 15 complimentary carnation for your Valentine on February 14

WWW.HEEHINGHAWAII.COM

449 KAPAHULU AVE., STE. 101 • 735-5544

949-4321 (ext. 43) HiltonHawaiianVillage.com/Dining

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

|

27

tableside

tableside @ Ton Ton Ramen

Right: Owner Ken Cho and server Candice Banaay holding a pair of savory soup dishes: the Spicy Seafood Crispy Noodle ($8.95) and Soft Rib Ramen ($8).

Inset: The Soft Rib Ramen dish features a half-cooked egg soaked in a special shoyu sauce, melt-in-your-mouth ribs, choi sum, fish cake, onions, fried garlic, nori and, of course, noodles.

N

estled in old Waipahu town is one of Oahu’s tastiest — and healthiest — noodle shops.

Ton Ton Ramen’s noodle dishes are prepared without MSG, and its meals are relatively inexpensive (usually priced under $10). Among the most-requested orders are Chicken Katsu Ramen and Chicken Katsu Curry Combo. Located at Waipahu Town Center, Ton Ton Ramen is open Sunday through Thursday, 11 a.m. - 9 p.m., and Friday and Saturday, 11 a.m. - 10 p.m. Call 677.5388.

1 | John Badiyo with Kanani and Rosemary Esteves 2 | The Spicy Seafood Ramen ($8.95) 3 | Victor Cadiz 4 | Donald and Annette Yasutake 5 | Betty Yorong and Sue Magalianes 6 | Lionel, Grunya and Leland Ramos

Lawrence Tabudlo photos

1

6

2

5 28

4 |

D I N I N G

O U T

|

F E B R UA RY

1 3 - 1 9 ,

2 0 1 1

3