General manager

David Nagaishi

with food that’s a

cut above the rest:

Grilled Veal Chop

and Sizzling Ahi

Carpaccio.

As a top choice for Hawaii’s diners,Ocean House makes its guests feel

right at home with its oceanfrontviews and mouth-watering cuisine.

See Page 4 | Leah Friel photo

Kenny’s scrumptious signature sandwiches | 9Diving into Kit’s Moroccan Lamb Stew | 18

ALSO:Lucky to have corned beef and drink | 2

AN EDITION OF

MARCH

10-16

2013

March has crept up on us, andSt. Patrick’s Day is rightaround the corner — March

17 to be exact. And I’m sure you knowwhat that means. It’s time to sport yourgreen, drink up, be merry and get readyto crave corned beef everything.

An absolute must-have on this Irish hol-iday, corned beef is delicious and thepurist of comfort foods. Yet, here’s some-

thing that may surprise you. The word“corn” in corned beef derives from OldEnglish, which is used to describe anysmall, hard particles or grains. And, in thecase of “corned beef,” the word refers tothe coarse granular salts used to cure thebeef. Just genius! That’s why this particu-lar meat is so tasty.

So, this week, I’m gearing up for St.Patty’s Day. Let’s indulge in the luck of

the Irish at the following Ono, You Knowestablishments and fill up on this tradi-tional Irish fare. Pinch! You’re not dream-ing, a world of melt-in-your-mouth cornedbeef creations awaits.

Wailana Coffee HouseWhen the rest of the world is in dream-

land, there are a few night owls who flockover to Wailana Coffee House during thewee hours of the morning to satisfy theirlate-night cravings. And then, you haveyour typical breakfast, lunch and dinnercrowds as well, who are devout fans ofthe Waikiki establishment’s ono grindscomprised of American and local classics— one of them specifically being CornedBeef and Cabbage, Killarney.

Available St. Patrick’s Day from 11 a.m.to midnight, this holiday favorite is pricedat $13.95 and features moist and tenderslices of corned beef draped over car-away-flavored cabbage wedges, andserved with boiled potatoes, carrots andcorn on the cob. Finally, creamed horse-radish and mustard elevate the dish tonew dimensions, as these condiments arean absolute must when we’re talkingcorned beef. How can a dish so simpletaste so good? Well, there has to be good

ono,youknow

Wailana Coffee House HI Sandwich & Drink People’s Cafe

2 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

EDITORAlana Folen

Phone: 529-4854diningout@staradvertiser.com

SALES MANAGERSandi SakaguchiPhone: 342-8802

SSakaguchi@staradvertiser.com

SPECIAL SECTIONS EDITOR

Bill MossmanPhone: 529-4863

diningout@staradvertiser.com

Dining OutDining Out is a weekly advertising

supplement published by the Honolulu Star-Advertiser.

Visit us at dining.staradvertiser.com– See page 12

By Alana Folen | Photos by Leah Friel

Above: The editor gets lucky withWailana Coffee House’s Corned Beefand Cabbage, Killarney.

Left: Wailana Coffee House’sCorned Beef and Cabbage, Killarney($13.95)

Feelingwith

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

Contemporary Asian American CuisineHonolulu Design Center • 2nd FloorFree covered parking

StageRestaurantHawai i . com Lunch Mon-Fri 11:30a-1:30pDinner Mon-Sat 5:30-8:30p

Call 808.237.5429. Reservations highly recommendedConvenient location with free covered parking. Scan for taste

of Stage andto makereservationsinstantly.

Goat Cheese and OrangeJorge Ordonez & Co. "Nisia" Old Vine Verdejo 2011 (Spain)

Corn Chowder with Snow Crab,Big Island Hearts of Palm, Black TruffleShavings, Waimanalo Corn ShootsRamey Wine Cellars Chardonnay RussianRiver Valley 2010 (California)

Caramelized Diver ScallopBlack Pepper-Black Bean Sauce, Lemongrass, Charred Brussels Sprout,Lemon Potato PuréeHenri Bourgeois Sancerre "Grande Reserve Blanc" 2011 (France)

Portabella Stuffed Cabernet Braised Beef Short RibHorseradish Potato, Fried Baby Arugula,Watermelon Radish, Crispy LeeksAia Vecchia "Sor Ugo" (Super Tuscan Cabernet Blend) 2008 (Italy)

Caramelized Banana Bavarois Valrhona Chocolate BrowniePeanut Butter Powder, Cookies &Creme Anglaise, Strawberry–Banana Sorbet

Amuse Bouche

Act One

Act Two

Act Three

Finalé

$45 4 Course Dinner $75Dinner and Wine pairingtax and gratuity not included

Reserve seating for 5:30p, 6:30p and 7:30p

Stage Ovation Wine DinnerStage Ovation Wine DinnerA Pairing of International WinesMonday, 25 March 2013Featuring Exceutive Chef Ron de Guzman andWine Specialist Sky Cameron from Chambers and Chambers Wine Merchants

vationO

Photography: PacWest Studios

A Bouquet of International Flavors

A Bouquet of International Flavors

Happy Hour 5 Specials

5 -7p Mon. thru Fri.Cocktails, Beers and

Great Appetizers

2nd Floor Honolulu

Design Center5pm to Closing Mon. thru Sat.

$

events@hdc-hawaii.com orcall 808.237.5475

Weddings and Events of any size and budget,

we’ll work with you.

W I N E D I N N E R

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 3

4 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

There’s no place like home,and for the last decade,Ocean House in Outrigger

Reef on the Beach hotel inWaikiki has been welcomingkamaaina and visitors alike to itshomey oasis, where guests areencouraged to soak in pictur-esque oceanfront views andbreathtaking sunsets while revel-ing in avant-garde cuisine cen-tered around premier ingredientsand immaculate presentation.

Most recently, Dining Out paida visit to the restaurant andcaught up with general managerDavid Nagaishi, where in be-tween bites of delicious Home-Style Croissant Bread Pudding,we learned the contributing fac-tors to the restaurant’s flourishingsuccess.

DO: After a full day of explor-ing Waikiki with sunshine andsurf, a top-notch dinner awaits atOcean House. For a first-timer,describe the ambiance and yourtop picks off the menu.

Nagaishi: Here at OceanHouse, we’re all about casual el-egance within a plantation-styleatmosphere. As soon as you walkthrough the doors, we want youto feel relaxed — have a seat, en-joy your meal and listen to themusic of the waves crashingashore, as we’re situated directlyon the beach.

As for my top recommenda-tions for a first-time diner, I wouldsay to definitely start with ourSizzling Ahi Carpaccio ($14.50),an appetizer which melts in your

mouth and is sprinkled withHawaiian salt and togarashi, andlaced with sizzling sesame andpeanut oil. Maui onions, radishsprouts and a bit of Hawaiian chilisauce also accompany the dish.

Then, I’d recommend our OceanHouse Salad ($7.50). A name-sake, this salad features organicgreens with our minted guavavinaigrette. For the best part —our entrees — we’re known for

our Hawaiian Sea Salt SlowRoasted Premium Angus PrimeRib (prices vary), in addition toour Grilled Veal Chop ($39.50), a12-ounce cut served with wildmushroom Madeira demi toppedwith avocado gremolata butter,tomato concasse, grilled heartsof zucchini and risotto croquette.If you’re feeling like fish, I’d rec-ommend our Parmesan CrustedOpah ($34.50). It features Hawai-ian Moonfish, pan-seared with alight lemon caper butter creamsauce, and served with grilledKahuku corn and sun-driedtomato polenta. Save room fordessert, because you have to tryUncle Moki’s Chocolate Lava FlowCake.

DO: Ocean House is movingtoward a healthier dining ap-proach, correct?

Nagaishi: Yes. People have

been gravitating toward themore healthier side of dining. Notnecessarily taking away from fla-vor, but instead putting more em-phasis on the nutritional value ofa dish. As a result, we’ve beenworking with a lot more vegeta-bles and healthier starches. Butif you just want to eat and don’tcare about your calories, we’vegot great food for that, as well.For example, if you want to in-dulge in seafood, go for ourSeafood Linguine ($36.50),which presents sautéed lobster,shrimp, scallops, clams, fish andPen Cove mussels in a lobstermushroom cream sauce over lin-guine topped with shreddedParmesan cheese. And go all outwith our Home Style CroissantBread Pudding ($9), withmacadamia nuts and rum raisinsserved with a scoop of sweetvanilla bean ice cream.

STORY BY ALANA FOLEN • PHOTOS BY LEAH FRIEL

DINING OUT • COVER STORY OCEAN HOUSE

1 2

DO: That sounds immenselyappetizing! Does the restaurantsupport local in regard to itsseafood?

Nagaishi: Of course! Most ofthe local seafood that we obtainis fish, such as opah, mahi mahi,snapper and monchong, whichare delivered fresh every day.

DO: Executive chef AurelioGarcia came on board late lastyear. What has he brought to thetable since then?

Nagaishi: With 34 years ofculinary experience, Chef Aureliohas been improving the presen-tation of our dishes, and we’vebeen working on a new menu

that we hope to debut this sum-mer. Chef Aurelio has been cur-rently showcasing his specialsand perfecting some Easter spe-cials that we’re very excitedabout.

DO: There are always enticingspecials offered here. Tell usabout these Easter specials thatguests can look forward to atOcean House.

Nagaishi: For breakfast, we willoffer Hukilau Fried Rice ($17.95),Hawaiian-style fried rice with lob-ster, scallops, shrimp, bacon andgreen onions served with twoeggs any style. Grilled Mahi Mahiand Eggs ($16.95) also will be

available, served with white riceand your choice of buttermilk ornine-grain toast. For our dinnercrowd, our featured appetizer isKalua Lamb Ravioli ($14.50), withmacadamia nut and sun-driedtomato in a pesto cream sauce.For an Easter entree, we’ll haveHukilau Stew ($37.50), with lob-ster, shrimp, scallops, mahi mahi,clams and mussels simmeredwith Kamuela tomatoes and’Nalo herbs served with Ciabattagarlic toast. Dessert consists ofSteamed Kabocha Pumpkin($10.50) filled with lemongrasschocolate haupia custard. Youcan have the complete Easterdinner for $57.

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 5

DINING OUT • COVER STORY OCEAN HOUSE

OUTRIGGER REEF HOTEL, 2169 KALIA ROAD, HONOLULU

923-2277

BREAKFAST 7 TO V11 A.M., DINNER 5 TO 10 P.M. DAILY

OCEANHOUSEWAIKIKI.COM

3 6

54

1 Grilled Veal Chop ($39.50) 2 Ocean House features a plantation-style dining room, which overlooks the ocean.

3 The Ocean House Prime Rib Cut ($34.50). Leah Friel file photo 4 Seafood Linguine ($36.50) 5 Home-Style Croissant Bread

Pudding ($9) 6 Sizzling Ahi Carpaccio ($14.50)

1 Typhoon Shelter Crab ($30)2 Curry Chicken Pie ($1.98,three pieces)3 Cucumber with Lup Cheong($7.95)

NathalieWalkerphotos

Golden Palace Restau-rant in Chinatownintroduces three new

dishes for a limited time.Known for its Hong Kong-and Southern China-style cui-sine, the landmark eaterylocated next to Bank ofHawaii has been a longtimelocal favorite.

Available for about amonth, guests can enjoy Ty-phoon Shelter Crab ($30),Cucumber with Lup Cheong($7.95) and Curry ChickenPie ($1.98, three pieces) —three classic dishes com-monly found in Hong Kong.

“The Typhoon Shelter Craboriginated in Hong Kong Har-bor more than 30 years ago,”explains manager Gary Lam.“They came up with this in thetyphoon shelter on one of theboats and it got passedaround. There’s fried garlic,minced scallions, chili pep-pers, a little bit of chili oil, andthe crab is also fried. The mainfocus of this dish is spice be-cause during a typhoon, the

spicyness helps keep themwarm and that’s maybe howit started,” he adds.

Cucumber with LupCheong, which has neverbeen offered before atGolden Palace, is one ofthose homey Chinese dishesyou’d find on your family’sdining table. It’s stir-fried,and also has carrots, strawmushrooms and garlic. CurryChicken Pie, which was re-cently introduced has be-come a popular item at therestaurant, however, only alimited quantity is madefresh daily.

The restaurant, which hasbeen around for decades, islocally-owned and operatedby Howard Lam who pur-

chased it in 2001. The Lamfamily also owns neigh-boring Hoong Wun Mar-ket where they pick manyof its vegetables, meat,fish and seafood.

“We don't sacrificequality for price,” addsLam. “We try to stick tovery authentic HongKong and SouthernChina cooking (which iswhere our chefs arefrom), but at the sametime we will try to caterto people’s tastes and wecan adapt to pretty muchanyone’s special diet re-quests.”

Golden Palace is open forbreakfast, lunch and dinner,and offers an extensive

menu, including dim sum inthe morning and daytime.There also is a banquet hallon the second floor that wasrecently renovated and canhold up to 500 people.

Find ‘shelter’ in these creature comforts

6 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

GOLDEN PALACESEAFOODRESTAURANT

WHERE 111 N. King St., Honolulu

CALL521-8268

HOURS 7 a.m. to 10 p.m. daily

3

1

2

Ward Center(next to Ryan’s Grill) 375-1200

Open Daily 11am - 9pmwww.infernospizzahawaii.com

Pepperoni or Cheese Pizza Small Salad (2) Soft Drinks

11am-4pm

*Offer not valid with other offers/ discounts. Expires 3/14/13

Reg. $19

www.eggsnthings.

“What’s in an Egg?”

www.eggsnthings.com

An Eggs ‘n Things egg is always fresh, always local, and always Ono.By using only local eggs, we get themabout 5 days sooner than mainland eggs, and we support local farmers. Try Two today at any of our 3 locations.

Ala Moana451 Piikoi St538-EGGS

Saratoga343 Saratoga Ave

923-EGGS

Eggspress2464 Kalakaua Ave

926-EGGS

12 15$$

Lunch 11am-2pm M-F • Dinner 4:30pm-Midnight Daily 1427 Makaloa St. • 955-8528

Early Bird Special Nabe (available from 4:30-6pm)Choice of: • Hamburger Steak • Rib Eye Steak • Curry Rice • Grilled Fish Includes: Miso Soup, Mac Salad, Chicken Karage, Rice, and Daily Special Salad

(Min of 2 orders Available from 4:30-6pm)

EXTRA LARGEPLATE

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 7

KITCHEN INSIDER

Who or what inspires you as achef/manager/owner? I owe all ofmy inspiration to my friends. I usedto make pizzas for parties to sharewith everyone, and got really greatresponses from them. My friendsencouraged me to use my skillsand recipes to open up the In-ferno’s Pizza mobile business thatI actually started with, and the restis history. They still inspire me tocreate new pizzas and try newthings all the time.

If you could serve food to acelebrity, who would it be andwhy? What dish would you serve?I really enjoy watching Diners,Drive-ins and Dives on Food Net-work, so I would be pretty thrilledto serve pizza to GuyFieri. I’d want to servehim our signatureGuava Smoked PorkPizza. I know howmuch the guy lovesbarbecue, and the lo-cal guava wood-smoked Shinsatopork, locally made Ki-lauea barbecue sauceand sweet Maui onions

are a pizza combination I’m surehe’d be pretty happy with.

What is your favorite dish on themenu? Why? I’m a simple guywhen it comes down to it, so myfavorite has to be the SopressataPizza. It’s basically a pepperonipizza, but with Italian sopressatasausage instead.

Is there a dish that you create that’snot on your menu, but availableupon request? Technically no, butwhenever my friends and I see areally awesome-looking pizza onTV or in magazines, I use thekitchen to try them out right hereat Inferno’s. Recently I made onefor fun, which consisted of pepper-oni with a pile of tater tots, home-made chili and nacho cheese in thecenter. It went pretty fast.

Ward Center, 1200 Ala Moana Blvd., Honolulu 375-1200 | Daily, 11 a.m.-9 p.m.

Ever wonder what goes on behind the scenes at your favoriterestaurant? Well, much credit goes to the many chefs, owners andmanagers who work diligently day in and day out to make sure

Hawaii's diners have a top-notch dining experience.This week, Dining Out gets the inside scoops from Inferno’s Wood Fire

Pizza owner and pizza chef Kyle Okumoto, who gives us a little taste ofInferno’s and shares just what fuels his culinary drive.

NAME Kyle Okumoto TITLE Owner/Pizza Chef

TRAINING/EDUCATION Self-taught

INFERNO’S WOOD FIRE PIZZA

LEFT Kyle Okumoto. CourtesyphotoABOVE Guava Smoked PorkPizza. Leah Friel file photoTOP RIGHT Sopressata Pizza.Lawrence Tabudlo file photo

AT ALA MOANA HOTEL 410 ATKINSON DRIVE 942-7788

Stuffed Top Shell With Seafood

Reg. $45

Baked Rock Salt Ranch Chicken

50% OFF

Reg. $6.95

Must present coupon, Dine-In only. Cannot be combined with any other offer

or special. One discount per dish per table. Both items must be ordered at least a day

in advance. Expires March 31, 2013

Pearl Cityby Wal-Mart455-6805

Kahala Mall738-5696

(KOZO)

Moiliili 951-5696

(KOZO)

Keeaumokuby Wal-Mart946-5696

(KOZO)

Pearlridge483-6805

$2.00 OFF

FAMILY SET

Reg. $25.99

www.kozosushihawaii.com 45 pcs. One coupon per order. Cannot be combined with other offers. Expires 3/29/13.

10% OFF

Senior/Military Discounts Available Mon.-Thurs.Cannot be combined with other offers. Exp. 3/14/13

Stadium Mall 4510 Salt Lake Blvd. 486-3311

Entire MenuAll-You-Can-EatBuffet includes hot entree bar.

LunchDaily 11am-3pm $1495DinnerSun-Thurs 5pm-9pmFri/Sat 5pm-10pm

$2495

with coupon, valid Mon-Thurs

BYOB

BIRTHDAY SPECIAL50% OFF Birthday MealMust be on exact birthday, ID required

Service daily from 3:00pm to 5:30pm

COMPLIMENTARY PARKING

2199 Kalia Rd. Honolulu /www.halekulani.com

A Tradition at Halekulani...

Renewed~ Fine Tea Selection

~ Freshly Baked Signature Scones

~ Exquisite Tea Sandwiches

~ Delicate Pastries

Afternoon TeaIN THE VERANDA

Alook around the third-floor terrace at HyattRegency Waikiki and it

becomes clear what the $13 mil-lion renovation has done. Theopen-air hotel, already visuallyappealing, is fresh and moremodern. So are the restaurantsthat inhabit the area.

“The whole concept of Shor isan American seafood restaurantusing locally-produced and or-ganically-grown items,” saysKyle Higa, chef de tournant. He’sexactly right.

Shor opened last April, andthe American seafood restau-rant has been a hit ever since.Why is no mystery. The food isoutstanding and the view ofWaikiki Beach is the stuff post-cards are made of.

If there is a star on the appe-tizer menu it may be SeafoodTower ($60). On average, 25-35orders a night go from kitchento table destined as a groupstarter or a complete meal fortwo, maybe three. Piled high

with lobster, oysters, mussels,shrimp, king crab, poke, seafoodsalad, crab salad and Big Islandabalone that is baked with ina-mona (a flavoring made fromkukui nut and Hawaiian salt) gar-lic butter and served on a bedof Hawaiian Sea Salt. It’s a tastyway to begin, or finish, yourmeal. Something else of note:Shor features a rotation of threetypes of oysters that includesKumamoto, Miyagi, Fanny Bayand Penn Cove oyster. Mosteateries stick with one.

Who doesn’t like Baby BackRibs ($14)? Tender pork is braisedfor three to four hours, cut,topped with a guava hoisin glazeand grilled until the outsidecaramelizes with the tangy sug-ars of the glaze. The result is asmoky, sticky, delicious rib that

makes a perfect compliment tothe next suggestion, Warm Wa-termelon and Tomato Salad ($12).

Made of caramelized locally-grown watermelon, yellowtomatoes seasoned with guavagarlic salt, ’Nalo Farms micro-greens, a syrup made from a bal-samic vinegar reduction, andpistachio, the salad is wonder-fully clean and refreshing, andserves as an excellent palatecleanser when dining on the ribsor other bold-flavored dishes. It’salso an excellent option as partof a light meal or snack in themidst of a busy and warmHawaii day.

Another light choice, one ofmany, is Caesar Salad ($11). Thetalented Shor staff combinesWaipoli hydroponic baby Ro-maine lettuce, house-made garlic

croutons, shaved Parmesan anda classic Caesar dressing. The re-sult is superb. The lettuce is soft,the croutons are fresh, thecheese has a firm flavor profilewithout being overpowering andthe dressing ties it all together.Check it out and bring the kids.Shor has them covered as well.

The hotel features its “Hyattfor kids, by kids” menu createdby an 11 year-old chef and fea-tures nothing fried, no dessertsjust fun, flavorful and fresh foodthat has kids clamoring for salad.Go figure.

Starters to write home about

8 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

1 Seafood Tower ($60)2 Baby Back Ribs ($14)3 Warm Watermelon andTomato Salad ($12)

Rachel Breit photos

3

1

2

SHOR

WHERE Hyatt Regency Waikiki BeachResort and Spa2424 Kalakaua Ave.,Honolulu

CALL237-6145

HOURS Open daily for breakfast, 6:30-11 a.m. dinner, 6-10 p.m.

OPEN TUE-SUN LUNCH 11AM-2PM, DINNER 5-8:30PM • Closed Monday Lunch & Dinner100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035

Your Choice:• Wafu Ahi • Katsu Ahi• Ahi Shio • Ahi TeriyakiIncludes: Miso Soup, Tsukemono, Rice & Tea

Your Choice:Two Weeks Only! $10.95

Mullet and ShrimpSpecials Available

FreshIslandFresh

Island

KOKUAPAC

$8.08 FastFood

M A R C HM A R C HM A R C H

25¢ from everyKokua Pac

sold will bedonated to HUGS.

11112222

3333

SPAGHETTI WITHGARLIC BREAD Available

DAILYBREAKFASTBENTO

AvailableBreakfast hours only,11pm - 10:30am

Spaghetti with Garlic Bread, $6.99 Restaurant, Kokua Pac $9.30 Restaurant. Prices slightly higher at Zippy’s Kahului. Offer valid from March 1 - 31, 2013 (Spaghetti with Garlic Bread & Breakfast Bento), March 1-April 30, 2013 (Kokua Pac) at all Zippy’s locations. Not valid with any other promotional offers, coupons or discount cards. Sorry, no substitutions. While supplies last. Other restrictions may apply.

5.995.995.995.99Fast food

3.70each

Fast foodONLY

3.70each

Fast foodONLY

3.70each

Fast foodONLY

3.70each

Fast foodONLY

1 Teri King ($13.45)2 Porky Boy ($8.95)3 Chef Les Omuro

Nathalie Walker photos

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 9

Isn’t it amazing how thefamiliar taste of a meal youhaven’t had in a while can

conjure up a world of memo-ries with one simple bite? It’s asensation Kenny’s Restaurantassistant manager ErleneHutchinson recently experi-enced when sampling thediner-style eatery’s reincarna-tion of an old-time favorite:Suzy Q ($10.35, special price)burger with fries.

“Ohhh, brought back so manymemories when I first had itagain!” she nostalgically ex-claims when describing what itwas like to eat the teri beefburger topped with Americancheese and drizzling teriyakisauce for the first time in years.“I used to always order it with aslush float.”

Suzy Q is part of a slew ofsignature sandwiches the es-tablishment is bringing back tolife. Sharing in Hutchinson’s ex-citement are countless localswho grew up enjoying thesedishes they were offered atKenny’s original location onNorth School Street, Kenny’sBurger House, from 1960 until

its closing in 2002. While the current eatery —

which opened right next to theburger house in 1965 — bril-liantly continues the traditionof serving American classicswith a local twist, the memoryof the initial drive-in’s belovedsandwiches still lingers in localpatrons’ growling tummies.

“They were all really popular,”says Hutchinson, who’s beenwith Kenny’s Restaurant for 32

years. “Customers always comein and say, ‘Oh, what happenedto the sandwiches you used tosell at the Burger House?’ Sothat’s why we wanted to bringthem back, for those who re-member them from long ago.”

In addition to Suzy Q, oldtimers will rediscover Teri King($13.45, special price), whichfeatures “double the teri beef,”and Porky Boy ($8.95, specialprice) prepared with house-

made Kalua pig and teriyakisauce.

Kenny’s throwback menudoesn’t come without a newtwist, however. Bringing 30years of experience to the table,the diner’s newest chef, LesterOmuro, has found a way tobring an upscale touch to thegood ol’ classics. “We’re usingthinly sliced ribeye for the teribeef,” he says when describingone of the improvements. “It’s abetter-quality beef.”

Omuro also recommends re-freshing your memory of theBeefy Boy ($11.65, special price)made with two hamburger pat-ties, or the Cheesy Gal ($12.55,special price), which featurestwo patties and double theAmerican cheese.

Each item is served on asesame bun with lettuce,tomato, onion and a pickle withfries on the side.

Now a whole new generationof customers can embracethese adored eats, just as theirparents and grandparents did.Be sure to take advantage ofthe special 10 percent discountavailable until March 24.

A blast from the pastKENNY’S RESTAURANT

WHERE Kamehameha ShoppingCenter1620 N. School St.,

CALL841-0931

HOURS Sunday-Thursday,6 a.m.–10 p.m.Friday-Saturday,6 a.m.–11 p.m.

1 2

3

BY JAIMIE KIM

You don’t need millions in your wallet todine at Million Restaurant. All that’srequired is a healthy appetite for authen-

tic Korean cuisine with prices and flavors thatwill still make you feel like a million bucks.

Located on Sheridan Street, the family-runrestaurant continues to feed Korean food enthu-siasts for lunch and dinner, something they’vebeen doing since 1989.

“Most people, they like a plate lunch (for lunch),and then dinnertime is barbecue,” shares man-ager Diana Paik.

Bi Bim Bap ($6.95, lunch and $10.95, dinner)remains popular among customers. It is served ina bowl with vegetables such as bean sprouts, car-

rots, mushrooms and cabbage, with beef and anegg over rice. The sauce is a special to the restau-rant, and is made with lemon juice and shoyu.

Another favorite with special prices at lunchand dinner is Fried or Grilled Yellow Corbin, oth-erwise known in Korean as Cho Gi. Drop in be-tween 11 a.m. and 2 p.m. for the restaurant’s lunchspecial, and dine on one piece for $11.95. Dinneris $18.95 for two pieces of fish. The fish is sea-soned with salt, and regardless of when you orderit, is served with rice and vegetables.

If you’re stopping in for some barbecue oryakiniku, Million Restaurant’s ample amount ofbooths are the perfect location for group diningwith friends. Another great feature that will makefor a fun conversation starter and memorablephotos is the hanging air vent above the barbe-cue grills that make for unique décor.

MILLION RESTAURANT

WHERE 626 Sheridan St., Honolulu

CALL 596-0799

HOURS Sunday-Thursday, 11 a.m.–midnightFriday-Saturday, 11 a.m –2 a.m.

ABOVE Fried Yellow Corbin ($18.95 fortwo pieces) Nathalie Walker file photo

LEFT Bi Bim Bap ($6.95 lunch, $10.95dinner) Lawrence Tabudlo file photo

1 0 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

eatthis

Million Restaurant

Rich Cuisineat

$15.95 Complete Dinner

$11.45 Complete Lunch& after 10:30 p.m.

EARLY BIRD SPECIAL

947-2836Open 7 Days • 2700 So. King St.

Sapporo & Kirin (large) $5.75after 10:30pm

New Hours 5:30 - 6:45pm

Chicken with Corn SoupFried Crispy Whole Chicken

Honey Walnut ShrimpSalt & Pepper Pork Chop w/ Tofu

Steamed Fish Fillet w/ Ginger OnionShanghai Cabbage w/ Meat Sauce

Beef Noodle w/ VeggiesSteamed Rice

377-5555 or 377-5566Lungfunghawaii.com • Open Daily 11am-9pm5724 Kalanianaole Hwy • Niu Valley Shopping Ctr.LOTS OF FREE PARKING | Dine-in/Take-out available daily.

*with 1 reg. priced entree.Cannot combine with other discounts or specials

$138 for 10 people

Dine-in/Take-out available.Cannot combine with other discounts or specials

(reg $13.95)(reg $13.95)

Special Menu

Honey Walnut Shrimp

Honey Walnut Shrimp

$7.95*$7.95*

Waimalu Shopping Center98-042 Kamehameha Hwy #3

Open daily 10am-9pm

Sandwich& DrinkHiSandwich& Drink

Vietnamese Fast Food,

Smoothies & Bubble Tea

Not combinable with other offers/discounts. Valid w/ coupon thru 3/14/13

487-7372Military receive 10% off w/ valid ID

10% OFFENTIRE BILL

www.ruthschrishawaii.com

join us to

explore5 amazing courses

inspired bynapa valley.

Restaurant Row808.599.3860

The Shops at Wailea808.874.8880

The Shops at Mauna Lani808.887.0800

Ruth’s Chris invites you to a tasting tour of Napa Valley,

featuring 5 benchmark Napa Valley wines

perfectly paired with a signature 5-course meal.

Thursday, March 14th, 2013at 6:30 pm

$110 per person(plus tax and gratuity)

View menu and reserve your space atRuthsChris.com/Promotions/NapaWine

It’s all up to you atHimalayan Kitchen,where you don’t have

to climb Mount Everestto reach the pinnacle ofsatisfaction.

Every day, fresh producefrom local vendors is deliv-ered to the Kaimuki eatery,where owner Suman Bas-net works his culinarymagic, Nepali-style. Andwhile Indian food loversflock there for Basnet’scrave-worthy curries andethnic staples such asChicken Tikka and savorysamosas, it’s what youdon’t see on the menu that entices vegetarians.

“We do focus on vegetarians and vegans,” he says.“Everything is cooked to order, so we have a lot tooffer.”

That’s one welcoming sentiment for non-meateaters.

In addition to meat-free menu offerings such asVeggie Madras ($14.95) — a coconut milk-based currywith cauliflower, zucchini … nine different vegetablesin all, which is accompanied by a choice of basmatirice or curried mashed potatoes — customers canpretty much create their own meal.

“We can change it, twist it around and cook it justthe way they want it,” assures Basnet, who adds thatin nearly every dish diners can control the chili level,coconut milk can replace dairy milk or cream, andtofu can be substituted for cheese.

For veggie lovers, it’s a peak experience.

Contact Terri Hefner at diningout@staradvertiser.com

HIMALAYANKITCHEN

WHERE 1137 11th Ave.,

Kaimuki

CALL735-1122

HOURS Open daily for dinner,

5-10 p.m.Lunch, Tuesday-Friday,

11 a.m.-2 p.m.

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 1 1

VO veg’noutwith

Terri Hefner oh!bytheway

Last week Dining Out listedCanton Seafood’s Shrimpwith Egg Chow Fun as

$5.99. Our mistake. The correctprice is $7.99.

FILL

Veggie Madras ($14.95) | Leah Friel file photo

Specials not valid on Holidays. Advance Reservations required, please call 971-1818.$3 self park validation only.Seafoodvillagehawaii.com Ask about our Kama‘aina Discount

Hyatt Regency Resort& Spa-Street Level•2424 Kalakaua Ave., Ewa Tower

Chicken Salad w/Oriental Dressing4 TYPES OF DIM SUM

(BBQ Pork, Chive Dumpling,Pork Hash, Seafood Dumpling)

Beef & BroccoliKalua Short Ribs

Stir-Fried Assorted VegetablesMinute Chicken Fried Noodle

DESSERT: Almond Float

$10.95 per person10 person minimum

For questions related toyour Honolulu Star-Advertiser

subscription call

538-NEWS(6397)

reason, as this Irish dish is the centerpieceon any St. Patrick’s Day table. Cut into thecorned beef, pair it with a bit of cabbageand dip into the savory sauces, and that’sreally all it takes to send your taste budsinto overdrive.

Wailana Coffee House1860 Ala Moana Blvd.

955-1764

HI Sandwich & DrinkVietnamese fusion foods are what it’s

all about at HI Sandwich & Drink inWaimalu Shopping Center. Owner KimNguyen opened the eatery last December,and according to Nguyen, the restaurantserves as an outlet to share her passionfor good eats. The name alone says it all— the best in Vietnamese sandwiches anddrinks are all right here.

All sandwiches are served on yourchoice of French bread or croissant andfilled with fresh vegetables, including cu-cumber, carrots, white onions and Chineseparsley dressed with a special blend ofseasonings. Select from sandwich optionssuch as Barbecue Pork, Tuna, ChickenBreast or Pate. And I was as lucky as afour-leaf clover when Nguyen presentedme with a Pastrami Sandwich ($6). Likecorned beef, pastrami was originally cre-ated to preserve meat prior to modernrefrigeration. The secret to pastrami is this:The meat is brined, partly dried, seasonedwith herbs and spices, then smoked andsteamed. Voila! HI Sandwich & Drink’s Pas-trami Sandwich is something you’ll wantto sink your teeth into this St. Patrick’sDay.

“Customers can request for more veg-gies in their sandwich free of charge,”Nguyen says, adding that smoothies,

bubble tea and other drinks are availableas well.

“Our smoothies are made with real fruit.Taro smoothie is the most popular, followedby jackfruit, pineapple and strawberry. Bub-ble teas also sell well,” she explains.

So, if you're on the go this St. Patty’sDay, make a quick visit to HI Sandwich &Drink and make it a festive meal with apastrami sandwich.

HI Sandwich & DrinkWaimalu Shopping Center

98-042 Kamehameha Hwy.487-7372

People’s CafeRenowned for its Hawaiian and Filipino

fare, People’s Cafe is a longtime favoritein the Islands. In business for 80 years,this restaurant, located on Pali Highway,knows exactly what its customers want— be it pork adobo, lau lau, kalua pig or

corned beef specialties.This St. Patrick’s Day, feast on People

Cafe’s Corned Beef with Cabbage ($7.50)or Corned Beef with Onions ($7.50).Served brisket style, People's Cafe’s home-made corned beef is seasoned with threesimple ingredients — coriander, salt andpepper, making for one ono entree. CornedBeef with Cabbage is the most requestedout of the two of the aforementioneddishes, and comes complete with carrots,cabbage and red potatoes. As for CornedBeef with Onions, this tasty dish is pre-sented with your choice of rice or poi.

Even the leprechauns know what’sgood at People’s Cafe — top hats off forcorned beef. You’ll thank your luckycharms for this downtown hot spot whereall the people gather.

People’s Cafe1310 Pali Hwy.

521-5552

ono,youknow

– From page 2

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People’s Cafe’s Corned Beef with Cabbage ($7.50) HI Sandwich & Drink owner Kim Nguyen HI Sandwich & Drink’s Pastrami Sandwich ($6)

People’s Cafe server Judy Balasico

Brothers Junichiro andRyojiro Tsuchiya havebrought Sakura

Restaurant from Waimanaloon Olomana Golf Course toWaialae Avenue, and fans ofthe establishment will behappy to know that the foodis still just as good and thedesserts are even better!

Ryojiro makes his own ver-sion of whipped cheesecake,and that makes for a tastyChocolate Cheesecake ($6).The cheesecake also comesin Berry ($7) and Caramel($6).

The house-made cheese-cake sits atop a bed ofcheesecake crust thatRyojiro also makes in-house.

According to Junichiro,who serves as generalmanager, the cheesecakehas been a popular itemon the menu for manyyears.

Because the whippedcheesecake is so popular,Ryojiro decided to add itbetween two slices ofFrench toast to makeStrawberry CheesecakeFrench Toast ($9.95). Slicesof fresh strawberries sit

among the whippedcheesecake, and theFrench toast slices makeit easy to eat.

With four heapinghelpings on each plate,this is one dessert you’lldefinitely want to sharewith friends. In fact, Ju-

nichiro says that young adultsespecially enjoy this dish.

“We have a happy hour,and during happy hour theydrink and then they eat this.”

It’s not hard to see why pa-trons find this dish so appeal-ing. You really do get the bestof both worlds: warm freshly-

made French toast withcooled whipped cheesecake.

Matcha Green Tea Tiramisu($7) is served with fourpieces of sweet potato tem-pura and azuki bean cream.

“It’s very different,” Ju-nichiro says. “It’s a tiramisustyle, but with a green teabase. The azuki beans go wellwith the green tea.”

He also says to dip thesweet potato tempura intothe tiramisu and azuki beancream.

The ensemble is toppedwith a traditional Kyoto-stylebrown sugar syrup.

Each dessert is a heartyhelping of sweetness, whichmakes all of it great for shar-ing. And in a world where foodis the foundation for greatconversations, we wouldn’thave it any other way.

Desserts that carryyou off to cloud nine

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 1 3

SAKURARESTAURANT

WHERE 3008 Waialae Ave., Honolulu

CALL259-7100

HOURS Tuesday-Saturday 11 a.m. – 2p.m. (lunch), 5 p.m. – Midnight(dinner and late night)Sunday 11 a.m. – 2 p.m.(lunch), 5 p.m. – 10 p.m. (din-ner and late night)Closed Mondays

Matcha GreenTea Tiramisu($7)

ChocolateCheesecake ($6)

StrawberryCheesecakeFrench Toast($9.95)

BerryCheesecake ($7)

LawrenceTabudlo photos

Roughly 10 years later, the aptly named Hot& Fresh menu is still available at 10 locationsacross Oahu and Maui, and customers continueto clamor for the made-to-order desserts.

“Jason Higa wanted to offer items for cus-tomers that are hot and freshly made. Hewanted to make the hot items available at thecounter, not just the traditional favorites in ourbakery cases,” says Kris Campbell, retail bakerymanager for Zippy’s. Everything is made to or-der, and, for example, malasadas only takethree or four minutes to prepare, and they’reready to go. You’re guaranteed to have theitems served hot, if you wish.”

The Hot & Fresh menu was offered initiallyat the Ala Moana Zippy’s, and since has ex-panded to Ewa, Kapolei, Kailua, Koko Marina,Makiki, Mililani, Pearlridge, Wahiawa and Kahului, Maui.

“We’ve had our Hot & Fresh menu for a whilenow, I would say at least 10 years, but a lot ofcustomers still don’t know about the items,”says Campbell of the menu, which includes

STORY BY KYLE GALDEIRA | PHOTOS BY NATHALIE WALKER

1 4 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

SELECTIONS DELIGHT DINERS

...dining out ...

inside F E A T U R E. . . . . . . . . . . . . . . . . . . .

When Zippy’s president and CEO JasonHiga wanted to provide his loyal cus-tomers with freshly made hot items at

the Napoleon’s Bakery counter, the restaurant’steam of culinary creators crafted a special menucomposed of favorite local treats

1

2

malasadas, andagi and jin dui. “We had a lotmore items previously, but there were just toomany to choose from. So, we broke it down tothe best-sellers, which are currently favoriteson the menu.”

Malasadas (75 cents each, $7.95 for a dozen— prices may vary by location) remain the topseller, and are available with the traditional sugaror cinnamon coating. Customers also raveabout Filled Malasadas ($1.05 each, $11.65 for adozen), which offer the same delicious doughytreats with an infusion of custard, chocolate orhaupia fillings. Campbell explains that themalasadas are perfect for any occasion, includ-ing holidays and special occasions such as FatTuesday, or family parties and get-togethers.The Portuguese doughnuts are deep-fried untilgolden brown, and rolled in sugar or cinnamonto sweeten each warm, doughy bite.

“I have to say that our malasadas are someof the best I’ve ever had on the island,” Camp-bell says. “I encourage customers to try themand be the judge! And, they’re good the nextday, too. Just pop them in the microwave for10 seconds or so, and they taste like they werejust made.”

Andagi (75 cents each, $7.95 for a dozen),sweet, deep-fried balls of dough, also are avail-

able on the Hot & Fresh menu. The rich morselsare available with chocolate chip or banana(85 cents each, $8.95 for a dozen). Jin Dui($1.25 for three, $4.45 for a dozen) are made-to-order, and the Chinese pastries composedof rice flour coated with sesame seeds contin-ually roll out of the kitchen as well.

While the Hot & Fresh items each offerdistinct flavors to please a variety of tastes,they all include basic ingredients — flour,eggs, milk and sugar — without the need forpreservatives.

“It’s almost like enjoying items that you bakedfresh in your own kitchen at home,” says Camp-bell of the fresh offerings. “The ingredients arebasic, and the fillings are made fresh daily fromscratch at our bakery plant. Customers are fa-miliar with those tastes, such as the custard,which is also used to fill the Long Johns.”

The Hot & Fresh items are offered in additionto Napoleon’s Bakery’s well-established selec-

tion of desserts and treats, including cakes,pies, cookies, rolls, brownies, doughnuts anddoughnut holes, and of course, Napples — theflaky pastries made with apple, chocolate, co-conut, blueberry cream cheese or cherry fill-ings. Whether one stops in to enjoy a freshmalasada with a cup of morning coffee, orpicks up a dozen to go, the friendly staff atZippy’s is poised and ready to help.

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 1 5

The Hot & Fresh menu is available at the following Zippy’s locations:Ala Moana, Ewa, Kapolei, Kailua, Koko Marina, Makiki, Mililani,Pearlridge, Wahiawa and Kahului, Maui. Prices may vary by location.

Hours vary by location, call for operating hours | 973-0880

Zippys.com

...dining out ...

inside F E A T U R E. . . . . . . . . . . . . . . . . . . .

3

4

1 Zippy’s Retail bakery manager Kris Campbell

2 Andagi (75 cents each, $7.95 for a dozen),Chocolate Chip or Banana Andagi (85 centseach, $8.95 for a dozen)

3 Jin Dui ($1.35 for three, $4.45 for a dozen)

4 Custard, Chocolate or Haupia Malasadas $1.05each, $11.65 for a dozen)

There might be plenty oframen places around town tochoose from, but Chinpei

Ramen in Moiliili has managed toset itself apart with a large menuand a range of influences.According to owner and chef YoshiHashigami, the result is a one-of-a-kind taste that he has not encoun-tered elsewhere in the Islands.

Hashigami says he draws on whathe calls “Chinese food of Japan” asinfluences into his ramen dishes.

“In Japan, there are plenty of Chi-nese restaurants,” he explains. “Thisis Chinese style with Japanese taste.”

For starters, try some of Chinpei’sappetizers, including Harumaki

($4.50 for three pieces). Thesespring rolls are filled with cab-bage, pork, shiitake mushroomsand green onion. Or start thingsoff with Shu Mai ($9.80 for eightpieces), which features groundpork and onion.

For a light supplement to anymeal, Cold Tofu ($4.50) is oneoption. It features three pieces oftofu, each topped with a differentflavoring: dried bonito fish flakeson one, ginger and green onionfor another, and ground pork withmiso on the third.

Of course, while you’re at Chin-pei Ramen, trying the ramen is ba-sically mandatory. There are nearly

Chinpei Ramen opened its doors justabout five years ago, but owner andchef Yoshi Hashigami is a lifelong vet-

eran of the restaurant industry. His family owned a restaurant for 55years in Japan, where he hails from originally. As a child,Hashigami grew up helping out around the kitchen.

Hashigami worked in the restaurant for 15 years, but wanted toventure out on his own.

Chinpei is Hashigami's first solo venture, and it’s so far so goodfor the Moiliili eatery.

And although Hashigami finally has his own place, he also hasincorporated a number of dish-es from his family’s restaurantonto the menu at Chinpei. Infact, he says, that’s where manyof his influences come from.Since opening, he has expand-ed the menu greatly. Initially,Chinpei started out with just 10menu items, but has grown toan expansive, varied list thatincludes nearly 30 differenttypes of ramen.

Another source of inspirationis Chinpei’s customers.

“The customers requestthings to me,” he says.

CHINPEI RAMEN2080 S. King St., Suite 106947-5919

Monday, 5-10 p.m.Tuesday-Friday, 11 a.m.-2:30p.m. and 5-10 p.m.Saturday, 11 a.m.-10 p.m.

Sunday, 11 a.m.-9 p.m.

1 6 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

with Christina O’Connor

Far Left Tan Men ($10.80)Left Cold Tofu ($4.50)

Below Shu Mai (eight pieces for $9.80)

Rachel Breit photos

TH

ES

IDE

ON

CreativeOwner Yoshi Hashigami withShu Mai and Tan Men

30 ramen options, so selecting one can be difficult.According to Hashigami, Tan Men ($10.80 for a large)is among the most popular with customers. The dishis swimming with bean sprouts, green onions, Chinesecabbage and pork.

And what better complement to ramen than friedrice? Char Siu Pork Fried Rice ($6.90) is well-stockedwith char siu pork, green onions and egg.

Perhaps one of the best things about Chinpei isthat all of its food can be enjoyed knowing that itdoes not contain any unnatural additives.

“The soup is made to be all-natural,” Hashigami ex-plains. “The broth is made with chicken, pork and veg-etable. And we never use MSG.”

The result is a base that will pair well with any ofthe restaurant’s many ramen offerings.

Contact Christina O’Connor at diningout@staradvertiser.com

BY RACHEL BREIT

Dear seafood lovers lookingfor the grill-to-you experi-ence, Kobe Steakhouse &

Sushi Bar is the place for you. “Here you have a personal chef,”

explains longtime teppanyaki chefLester Nishida. “You see your foodbefore it’s cooked, so you know youhave quality. And you get it hot —you cannot beat that.”

At Kobe, meals are prepared tep-panyaki-style on the grill in front ofyou. The high heat and quick cooktimes ensure that seafood stays atthe optimum texture: tender andnot too firm.

“It’s moist inside and juicier,” ex-plains Nishida. The minimal spicesadded (a special house blend ofseasonings including garlic salt, pa-prika and cayenne) donot overpower the freshflavors of the high-qual-ity ingredients.

Seafood Trio ($42.95)is one such specialty ofthe house. It offers agenerous portion ofseafood. The three ami-gos of Seafood Trio are alobster, scallops and cala-mari. The lobster is a 4-to 6-ounce Tristan lob-ster. It’s cooked, cut intobite-sized pieces thendisplayed back in theshell. The scallops arelarge Novia Scotia dryscallops containing nopreservatives, whichmeans their flavor is

purer and fresher. “These are the best scallops out

there right now,” says Nishida. Thecalamari, from Mexico, is 4 to 5ounces and thick and meaty “like asteak.”

Accompanying the trio are Mexi-can white shrimp, sautéed beansprouts, mushrooms, onion andzucchini. (If three is a crowd, thenmore is definitely a party.) Two dip-ping sauces also are offered: a gin-ger sauce made with fresh ginger,and a mustard sauce with Cole-man’s spicy mustard and blacksesame seeds. The ginger pairs wellwith the seafood and vegetables,and the mustard goes merrily withsteak.

Kobe’s focus is on more than theproper preparation of fine ingredi-ents, it’s also on creating an enter-

taining experience. Nishida explains: “Everything is

cooked on the grill in front of you— with a show, too. And if you arelucky, sometimes you get a littlemagic, sometimes you get a littlesinging. Each chef is different intheir own way.”

When asked if he normally offersup a song for his guests, Nishidasays with a laugh, “Last time I sangeverybody walked out, so I don’tsing no more.”

Surely everyone at least stayeduntil they had finished their dinners.

Another dish to stick around foris Garlic Fried Rice ($4). It’s madein front of you with mushrooms,green onion, egg, steak and, ofcourse, lots of garlic.

“Garlic is good for you, too,” saysNishida. “What makes Kobe differ-ent is that we try to give more food.Let’s take care of everyone and givethem more.”

Show-stopping eats at Kobechewonthis

KOBE STEAK HOUSE &SUSHI BAR

WHERE 1841 Ala Moana Blvd.,Honolulu

CALL 941-4444

HOURS Open daily, Lounge 5-10 p.m.Dining 5:30-10 p.m.; Happy hour 5:30-7:30 p.m.

NOTES Valet Parking $5

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 1 7

From top:Harumaki (spring roll) (three pieces for $4.50);

Pork Char Siu Fried Rice ($6.90)

Seafood Trio ($42.95)

Rachel Breit photos

Garlic Fried Rice ($4)

Step Up to the PlateA CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: MOROCCAN LAMB STEW ($14.95)

Eight-ounce morsels of lamb are rubbed with a blend ofspices, including cumin, paprika, cinnamon clove, coriander,black pepper and cayenne, before it’s grilled to perfection.The lamb is then placed in the stew for up to 48 hours untilit’s tender and the flavors of the spices are absorbed.

“The secret is in the spices. All great recipes begin withpure spice,” May says.

With equal parts eclectic and savory, Kit n Kitchen absolutelyslays it with the restaurant’s award-winning Eurasian cuisine.For the past 11 years, the husband-and-wife team of Kit and

May Yiu have been cooking up the most delicious culinary works of artwith an intense variety that appeals to everyone’s palate.

May serves as executive chef of the restaurant and frequently debutsnew items she’s inspired to create — one of the most recent being Mo-roccan Lamb Stew. The dish, according to the chef, can best be de-scribed as “spicy.” After much experimentation with a plethora of flavorsand spices, May settled on the perfect ones to really heat things up.

KIT N KITCHENDaily, 11 a.m.-2 p.m. (lunch), 5 p.m.-midnight (dinner)Saturday-Sunday, 8-11 a.m. (breakfast)

Varsity Center1010 University Ave., Honolulu942-7622

Ki t n K i t chen

Jasmine rice completesthe meal, its flavor andsubstance offering abit of relief for thoseapprehensive aboutthe intense spiciness of the stew.

1 8 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

with Alana Folen

Leah Friel photos

The stew is simmered andbrought to life with a rich

tomato base mixed with carrotsand onions. The sauce,

meanwhile, allows the flavor ofthe lamb to shine through.

A hint of sun-driedtomatoes and dried

cranberries bringscolor to the dish andlaces the stew with a

hint of sweetness.

A world-traveler, May was inspired to create this dish following a recent trip to India.

“I really enjoy tasting all kinds of food fromaround the world and I’ve been loving spices.While in India, I visited a local family and hadmany dinners there. As a result, I learned new

cooking techniques that I’m able to incorporateinto the cuisine here at Kit n Kitchen. Moroccan

Lamb Stew is an example of that.”

@tablesideLung FungChinese Restaurant

For more than 30 years, Lung Fung Chinese Restaurant has offered anextensive menu of Cantonese cuisine, and still manages to keep its menucurrent. In fact, Lung Fung creates at least one or two new menu items

every month. For this month, try the new menu item Shanghai Rice Cake ($10.95). It is made

with mochi rice cakes, mixed vegetables (snow peas and mushrooms) and spices.You also can choose to add meat.

Manager Eddie Ma explains: “These are all healthy, high-quality ingredientsmixed together. We like to offer dishes that are healthy.” Everything is cookedfresh, and Lung Fung never adds MSG. For more information, call 377-5555.

tableside

Left: Nancy Lee with Shanghai RiceCake Above: Shanghai Rice Cake

($10.95)

1

4 5

2

3

1 | Charlie, Ellie, Emery and Michelle

Wong, with Kim Shew 2 | Theresa and

Wallace Chang 3 | Lana, Carlson,

Stephanie and Aldrin Wong

4 | Nathan Kawaguchi with Dora, Maile

and Travis Hong 5 | Fran and Wayne

Lau, with Rayne Hense and her children

Heaven and OceanLawrence Tabudlo photos

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 1 9

4369 Lawehana St. (across Target in Salt Lake) |

www.larrysbakery.com or find us on OPEN Mon - Fri 6AM - 1PM

Sat 6AM - 12PM

735-5544449 KAPAHULU AVE., STE 101

www.HeeHingHawaii.com

www.HeeHingHawaii.com

MARCH SEAFOOD SPECIALS

MARCH SPECIAL MENU

Live Maine Lobster $14.95* (reg. $35)

*with purchase of an entree Live Dungeness Crab

$25 (reg. $37.50)Steamed Fresh Oysters

Black Bean Sauce $15 (6 pieces)

• Pepper Salt Shrimp • TofuSeafood Soup • Hong Kong Crisp Chicken

• Maine Lobster with Garlic Scallions• Steamed Flounder Filet withBlack Bean Sauce • Peipa Tofu(tofu with minced shrimp)

• Shanghai Baby Bok Choy Stir Fry• Steamed Rice

$239 Table of 10 • $99 Table of 4NOW SERVING

EASTER SUNDAY BRUNCH BUFFETMARCH 31, 2013; 9:00 AM TO 2:00 PM

• Steamed Juicy Pork Buns • Taiwan Beef Noodle •

KAPOLEI MARKETPLACE590 Farrington Hwy692-9880

ALL-YOU-CAN-EATSEAFOOD BUFFET

PRIVATE PARTIESavailable for

20-300 people

Call for details

Starting at $9 .95 Mon-Fri $9.95 Sat-Sun $11.95

Mon-Thurs $16.95 Fri-Sun $18.95

LUNCH:

DINNER:

SUN-THURS 6:30AM-10PMFRI-SAT 6:30AM-11PM

593-2800515 WARD AVE.

ISLAND BREAKFAST(mini) 1-egg, 1-scoop rice, sm. portion meat

$5Only

Entire Menu

Available

ASAHI BREAKFAST

BREAKFAST

SPECIAL(6:30-10am)

EARLY BIRD

1 egg, choice of fish, miso soup & 2 scoop rice

(DAILY 6:30-11am)

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

A fi ne steak. A fi ne experience.

tender moments

of bliss.

filet mignon,10 ouncesA prime cut from the tenderloin of beef,

exceptionally textured and uniquely tender.

Like us on Facebook

Mon–Fri 8am–9pm Sat–Sun 6am–9pm

COMPLIMENTARY SOUP or SALAD,

BEVERAGE & DESSERTWITH PURCHASE OF LUNCH OR DINNER ENTRÉE!

Original Coupon required, photocopies not accepted. One Coupon/Entrée/Person. Exp. 3/14/13.

1130 N. NIMITZ HWY. www.neweaglecafehawaii.com

ph: 545-2233

Hours of Operation

ROYAL HAWAIIAN CENTER, BLDG. C, LEVEL 3

VALIDATED PARKING

WOLFGANGSSTEAKHOUSE.NET

808.922.3600

We use only USDA PrimeGrade Black Angus Beef,

dry-aged in house to perfec-tion for luxurious, meltinglytender, juicy steaks, servedsizzling hot with a perfectly

caramelized crust.

LUNCH • HAPPY HOUR • DINNER • WKND BRUNCH

PRIVATE ROOMS • GIFT CARDS

WHERE TO DINE

Symbol KeyBreakfast

Lunch

Dinner

After Midnight

Alcohol Served

Online

Catering

Atlantis Seafood & Steak2284 Kalakaua Avenue922-6868

La Palme D’orAla Moana Center - Mall LevelMountain Side, next to Shirokiya941-6161

Napoleon’s BakeryLocated inside of Zippy’s

AMERICAN

BAKERYFendu BoulangerieManoa Marketplace2752 Woodlawn Dr. 988-4310

Larry’s Bakery(across Target in Salt Lake)4369 Lawehana St. 422-0059

Eggs n’ Things Ala Moana451 Piikoi St538-EGGS (3447)

Eggs n’ Things Saratoga343 Saratoga Road923-EGGS (3447)

Waikiki Beach Eggspress2464 Kalakaua Ave(Aston Waikiki Circle)926-EGGS (3447)

Tropics Bar & Grill2005 Kalia Road Hilton Hawaiian Village (Ali‘i Tower)949-4321

Camellia Buffet930 McCully St.951-0511 • 951-0611

BUFFET

2 0 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

Happy Easter...$36

(Sunday, March 31, 2013)Order in Advance

(Mountain side, next to Shirokiya)941-6161

GOOD MORNING!!!Start your day off

deliciously with Fresh Fruits& Juices, an Acai Bowl,

Buttermilk or MacadamiaNut Pancakes, French Toast,Organic Oatmeal, a Frittata,

Eggs Benedict, Omelets, & much more!

ROYAL HAWAIIAN CENTERVALIDATED PARKING

WWW��������������

GOOD MORNING!!!Start your day off

deliciously with Fresh Fruits& Juices, an Acai Bowl,

Buttermilk or MacadamiaNut Pancakes, French Toast,Organic Oatmeal, a Frittata,

Eggs Benedict, Omelets, & much more!

BREAKFAST DAILY 7~11 A.M.& ‘TIL NOON ON WEEKENDS!!!

808.922.3400

ROYAL HAWAIIAN CENTERVALIDATED PARKING

WWW��������������

New Hours of Operation:Breakfast Service: Daily 6:30am-1:00pm Lunch Service: Monday-Friday 11:00am-2:00pmBrunch Buffet: Sunday 10:00am-2:00pmDinner Buffet: Friday-Sunday 5:00pm-9:30pmDinner Service: Monday-Thursday 5:00pm-9:30pm

*For information/reservations callPagoda Restaurant at 948-8356

or go to our website at:Pagodahawaii.com

A new twist on an old favorite

HAPPY HOUR DAILYfrom 3:30-6:30PM

Pagoda Floating Restaurantwould like to invite you to our Happy Hour from3:30pm-6:30pm with refreshing Drink Specialsand mouthwatering Appetizers. Sizzling Steak

Seafood Boat

Crab ClawsMusselsClamsShrimp

Raw Oysters

Call 922-6868for Reservations & Information

2284 Kalakaua Ave.

Open 7 Days from 11am-10pmLunch 11am - 4pmDinner 5pm - 10pm

at the old Waikiki III TheatresParking available at the Pro-Park locationSeaside Ave. Pay $2 at the Restaurant.

www.atlantisseafoodsteak.com

$39.95

www.samchoyhawaii.com

Like us on Facebook for Special Deals & Offers

580 Nimitz Hwy.545-7979

KEIKI SUNDAY Kids Eat Free

with every adult mealpurchase

Balloon Twister and Caricature Drawing

6pm to 8pmTable Side Magic

by Alan Arita

PRIME RIB wednesdays

16 oz. slow roasted garlic

crusted prime rib

$20.95

Corned Beef & Cabbage, Killarney $1395

Roast Chicken O’Shannon $1295

Fillet of Salmon Florentine $1350

DINNERS INCLUDE“All you can eat” Salad bar, Corn on the

Cob, Chocolate Mint Cake and more!

St. Patty’s Day Breakfast Special $925

Corned beef hash with two large eggs, hash brown potatoes, toast

and coffee.

Sunday, March 17, 2013Complete Dinners Served

11AM Til Midnight

1860 Ala Moana Blvd.Validated Parking

Celebrate Easter Sunday with family and an extensive breakfast buffet at Rainbow Lanai! The beautiful ocean-

front setting is the perfect backdrop for a true feast, featuring a wide selection of appetizers, salads, entrées

and decadent desserts that include: Assorted Pastries and Muffi ns, Yogurt, Fresh Fruit,

Assortment of Island Salads, Assorted Dim SumA selection of Cold Cuts and Cheeses

HOT SELECTIONSCoconut Crusted French Toast,

Poached Egg & Creamed Spinach Cocotte, Sausage & Egg Biscuits, Baked Ham,

Kim Chee Fried Rice

FROM THE OMELETTE STATIONHand-Made Omelettes with Fresh Ingredients

Adults $32Kids $18, ages 5-12 years (children under 5 are free)

Prices exclude sales tax and gratuity. Complimentary self-parking.

For more information, call

(808) 949-4321 ext. 48Reservations required only for parties of 8 or more.

Oceanfront, Ground Floor at Rainbow TowerHilton Hawaiian Village

Sunday, March 31 6am–12pm

Live Hawaiian Music

Kissaten88 Piikoi St.593-1200

WHERE TO DINE

A Catered Experience94-1068 Ka Uka Blvd.677-7744

Anytime CafeMarket City Shopping Center2919 Kapiolani Blvd735-3888

Canton Seafood Restaurant923 Keeaumoku St.955-3388

Five Star International BuffetRoyal Hawaiian Center, Bldg C, Level 3.380-9300

Hee Hing Restaurant 449 Kapahulu Ave. 735-5544

Golden Palace Seafood Restaurant111 N. King St.521-8268

Ho Ho Chinese Cuisine 590 Farrington Hwy.692-9880

CATERERS

Makino Chaya98-150 Kaonohi St. 486-5100

CHINESE

Jade Dynasty Seafood Restaurant Ala Moana Center •1450 Ala Moana Blvd. 4th Floor - Ho’okipa Terrace947-8818

Happy Day Chinese Restaurant3553 Waialae Ave.738-8666

Yakiniku Camellia BuffetStadium Mall4510 Salt Lake Blvd.486-3311

CAFE

Lung Fung Chinese Restaurant5724 Kalanianaole Hwy.377-5566

Little Village Noodle House1113 Smith St.545-3008

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 2 1

KAILUA 263-8880

KAIMUKI 738-8855

PEARLRIDGE EAST 487-8188

WAIPIO 678-8868

WARD CENTER 591-8891

www.bigcitydinerhawaii.com

Find us onFacebook & Twitter

Two Fresh Kalei Eggs with Choice of Honey-Cured Bacon or Breakfast Link

Sausage with Choice of White or Brown Rice

Sunday, March 31, 2013DIM SUM BRUNCH BUFFET

featuring… a variety of Hong Kong Style Dim Sum

Adults $21.99 • Senior (60+) $17.99 • Children (3-12) $13.99

• Salt & Pepper Shrimp • Pork Hash • Chicken Dumpling• Shrimp w/Nori Roll • Deep Fried Shrimp Dumpling

• Mochi Rice in Lotus Leaf • Spareribs • Tofu w/ Watercress Salad • Tripe w/Ginger Sauce

• Chicken Feet • Taro Puff • Egg Flower Soup• Haupia Gelatin Cake • Fresh Fruit• and much more!

SEATINGS: 10:30AM & 12:30PM525-8585Monday-Sunday

10:30am to 9:00pm

1055 Alakea StreetFREE PARKING

Mon-Fri after 5pm & All Day Sat & Sun

www.themandalayhawaii.com

Lenten Offerings

801 Dillingham Blvd.(next to Costco Iwilei)

Honolulu Hawaii 96817

Waipahu Shopping Plaza94-300 Farrington Hwy., Suite F-1

Waipahu, Hawaii 96797

Open o nEaster

930 McCully St. • 951-0511/951-0611 • PRIVATE PARTY ROOM• CONVENIENT PARKING

*DISCOUNT EXCLUDES ALL BEVERAGES WITH

THIS AD. EXP. 3/31/13.

KOREAN CUISINE• LUNCH $17.95 10:30 AM - 2:30 PM• DINNER $25.95 2:30 PM -10 PM

KAL BI, SIRLOIN, CHICKEN,SPICY PORK, FRESH SHRIMP

$1 OFFAny Breadpurchases over $4

Must present coupon • exp. 3/14/13

DAILY BREAD SPECIALSMONDAY Ciabatta TUESDAY Rustic Kalamata Olive Bread WEDNESDAY Sundried Tomato CheesebreadTHURSDAY Foccacia DereccoFRIDAY Walnut RaisinSATURDAY Hamakua Farms Mushroom BreadSUNDAY Buckwheat Fig

“All Natural no added chemicals”

988-43102752 Woodlawn Dr. • Manoa Marketplace

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

10%OFF

ALL ENTREES!

841-0931Kam Shopping Center

Open 6am Daily

Valid with coupon thru 3/14/13.Cannot combine with other

specials/discounts.

Limited Time Only

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com

922-5511

RESTAURANT

SUNTORY

WHERE TO DINE

Henry Loui’s2850 Paa St.833-3728

Good To Grill888 Kapahulu Ave.734-7345

Seafood VillageStreet Level, 2424 Kalakaua Ave., #102971-1818

Big City DinerKailua 263-8880Kaimuki 738-8855Pearlridge East 487-8188Waipio 678-8868Ward Center 591-8891

Mandalay (The)1055 Alakea St.525-8585

Maple Garden909 Isenberg Street941-6641

Asian Mix1234 South Beretania St.521-1688

Asahi Grill Ward515 Ward Ave.593-2800

Nice Day Chinese Seafood RestaurantLiliha Square, 524-1628

Royal Garden Chinese RestaurantAla Moana Hotel, 3rd Floor410 Atkinson Drive942-7788

FAMILY DINING808 Yong’s BBQ94-216 Farrington Hwy #B1-4678-8058

Himalayan Kitchen1137 11th Ave.735-1122

Lunch Set Menu for 4From 11am–2pm only

Limited Time Offer

1113 Smith St. 545-3008 Free Parking at rear of restaurantSun-Thu 10:30am-10:30pm; Fri/Sat 10:30am-Midnight

No Substitutions. Dine-In only. Cannot be combined with any other offer, taxes and gratuity not included.

$49

2 2 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

RECEIVE A$6 DISCOUNTon a Second Dinner

OR A$3 DISCOUNTwhen Dining Alone

Must present coupon (No take outs)Not valid with any other discount offers.

Expires 3/22/13

2850 Paa St. (near Airport and 99 Ranch Market) 833-3728

735-38882919 Kapiolani Blvd.

Market City Shpg Cntr

M - F 10am -12midnightSAT 8am -12midnight

SUN 8am -10pm

Imported Noodles OPEN ‘til Midnight

(Monday thru Saturday) TRY OUR NEW ITEMS!

GREEN MONDAYS10% OFF

ALLVEGETARIAN

DISHES Expires 3/15/13

Won Ton Noodles Pasta Risotto Burgers Sandwiches Pizza Salads Soups

Vegetable Lasagna$15.95Fresh spinach pasta sheet layered with eggplant, mushrooms and ricotta cheese

Spinach Linguine with Shrimp and Scallop$16.95Fresh spinach pasta with pesto cream sauce topped with flavorful pieces of shrimp and scallop

SERVING LUNCH & DINNER TAKE-OUT AVAILABLE

Proud recipient of:

OAHU: OUTER ISLANDS:Kona · (808) 327-6776Kukui Grove · (808) 632-2450Lahaina · (808) 661-0333Maui Mall · (808) 873-7776

Ala Moana · 942-9102Aina Haina · 373-4033Ewa Town Center · 683-1003Kaneohe · 247-9595Kapahulu · 735-7700Kapolei · 674-4227Waiau · 485-0227Waikele · 678-3180Ward Center · 591-5600

Reservations Recommended2440 Kuhio Ave.

922 5555www.hyshawaii.com

Receive acomplimentary

Hy’s Cheesecake & Keepsake Photo For Honoree

Celebrate Your BirthdayWith us and

�Mon-Fri: 6:00 - 10:00 pmSat, Sun: 5:30 - 10:00 pm

• Wine Spectator Award-Winning Wine List

• Live Entertainment

• Valet Parking

Proper Attire Required

Korean Hibiscus BBQ

Kaimuki Shopping Center 734-8232(Lower Level) Formerly in Aina Haina Shopping Center

with each Bulgogi Pokum or

Regular/Combo Plate.

This coupon offer not valid with other specials or discounts. Valid thru 03/31/2013. Limit 5 coupons per order.

Bulgogi Pokum – Marinated beef ribeye stir-fried with sweet potato noodles, round onion, carrots and green onion. Served on a bed of “Hapa-rice” (brown & white rice) and your choice of (4) vegetables, 13 varieties to choose from

FOURFREE MANDOO

MITSU-KENHome of the Famous Garlic Chicken

Come visit us at our

NEW LOCATION2300 N. King Street

(across New City Nissan)

Tues-Sat 5am-1pm/Sun-Mon Closed 848-5573

We havePARKING!

Try Our Tasty PORK TOFU!Pork Tofu simmered

in our special broth...Delicious!

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

SEKIYA’S RESTAURANT& DELICATESSEN

www.SekiyasRestaurant.com

2746 Kaimuki Ave732-1656

ACROSS KAIMUKI H.S. 2012

Serving Hawaii for 77 Years!

WHERE TO DINE

Kit N Kitchen1010 University Avenue942-7622

Molly’s BBQ & SeafoodWAHIAWA23 S. Kamehameha Hwy.621-4858

Pagoda1525 Rycroft St.948-8356

Restaurant Epic 1131 Nuuanu Ave.587-7877

Shiro’s Saimin HavenWAIMALU98-020 Kam Hwy. • 488-8824

WAIPAHU94-256 Waipahu Depot St. • 676-2088

EWA BEACH SHOPPING CENTER 91-919 Fort Weaver Rd. • 689-0999

Shore Bird RestaurantOutrigger Reef on the Beach922-2887

Tony Roma’sWAIKIKI1972 Kalakaua Ave. • 942-2121AIEA98-150 Kaonohi St. • 487-9911

Wailana Coffee House1860 Ala Moana Blvd.955-1764 Kenny’s Hawaiian BBQ

Royal Hawaiian Shopping Center, 2nd floor922-3333

Kenny’s Restaurant1620 N. School St.841-0931

Sam Choy’s BLC580 N. Nimitz Hwy.545-7979

Zippy’s Call the one nearest you

JJ Bistro & French Pastry3447 Waialae Ave.739-0993

New Eagle Cafe1130 N. Nimitz Hwy.545-2233

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 2 3

HONOLULU • 589-2299510 Piikoi St.

AIEA • 484-222298-150 Kaonohi St.

TWO GREAT LOCATIONS!

Piikoi St.2-6pm & 9:30-close

Aiea 4-6pm & 9:30-close

HAPPY HOURKobe Beef

Shabu Shabu$1695 **while

supplies last**

3447 Waialae Avenue J J F R E N C H P A S T R Y . C O MCALL 739-0993

JJ’s New 4-Course Meal includes

$39.95 or One Tail for $29.95

GRILLED DOUBLE LOBSTER TAILGRILLED DOUBLE LOBSTER TAIL

with white wine & garlic sauce

FREE DESSERTw/purchase of a $50 Gift Certificate

Open onSt. Patrick’sDay

20% OFF*

*Some exclusions may apply. Exp. 3/31/13Must present coupon upon ordering. One coupon per table.

50%OFF

with coupon

Buy 1 Plate, Get the 2nd

1006 Kapahulu Ave.(Corner of Kaimuki Ave/Kapahulu Ave)

Open Daily 7am-10pm • 688-8891

2nd entree of equal or lesser value. Cannot combine w/ other discounts/offers.

Exp. 3/14/13.

Honolulu’s Most Unique Lunch Spot—

Brasserie Du VinFull Service Monday - Saturday, 11:30 to 4:00

545-1115 • www.brasserieduvin.com1115 Bethel St (across from Hawaii Theatre)

Featuring a French-inspired menu,complemented by an extensive wine list. Lunch includes soup, salads, sandwiches and seafood. Perfect for casual, business and special occasions.

(Next to Makino Chaya) 98-150 Kaonohi St., Aiea

Best “Japanese Style”Shabu Shabu in Hawaii

Mon-Sat 11am-2pm (last call 1:30pm)Dinner Nightly 5pm-10pm (last call 9:30pm)

597-1655

Shabu Shabu or any Sukiyaki Setfeaturing our special sukiyaki sauce. Exp. 3/14/13

Shabu Shabu or any Sukiyaki Setfeaturing our special sukiyaki sauce. Exp. 3/14/13

Coupon must be surrendered at time of purchase.One discounted item per coupon. Not valid onprevious purchases or with other offers.Exp. 3/31/13.

88 Piikoi St., Honolulu593-1200 • kissatencafe.com

with any purchase

1⁄2OFF1⁄2OFF One IceCream ParlorItem

One IceCream ParlorItem

with any purchase

BYOB

Open Daily:Dinner only 4-11

Happy Hour 9-11pm

1009 Kapiolani Blvd.www.chefchai.com 585-0011

at PACIFICA HONOLULU TOWER

NOWOPEN

Valet parking or Self parking on street after 6pm

Hoku’sThe Kahala Hotel & Resort, Lobby Level5000 Kahala Ave.739-8760

WHERE TO DINE

Wolfgang’s SteakhouseRoyal Hawaiian Shopping Center, Bldg C, Level 32301 Kalakaua Ave.922-3600

Hy’s Steak House2440 Kuhio Ave.922-5555

Ruth’s Chris Steak HouseRestaurant Row 599-3860Waikiki Beach Walk 440-7910

Bali Steak & SeafoodHilton Hawaiian Village (Rainbow Tower)2005 Kalia Road 949-4321

Plumeria Beach HouseThe Kahala Hotel & Resort, Beach Level5000 Kahala Ave.739-8760

People’s Cafe1310 Pali Hwy521-5552Hawaiian &

Filipino Food

Stage Restaurant1250 Kapiolani Blvd.237-5429

Max’s Of ManilaWAIPAHU94-300 Farrington Hwy

HONOLULU801 Dillingham Blvd.951-6297

FILIPINO FINE DININGFifty Three By The Sea53 Ahui Street536-5353

HAWAIIANPeople’s Cafe1310 Pali Hwy521-5552Hawaiian &

Filipino Food

2 4 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

The pulse of paradise. | www.staradvertiser.com

For questions related to yourHonolulu Star-Advertiser subscription

CALL

538-NEWS(6397)Request a vacation stop • Make a paymentBilling or delivery questions • Start a new subscription

Easter Seafood & Dim Sum BrunchSunday, March 31, 2013

Over 40 items to choose from...Crab Legs, Shrimp, Roasted Duck,

Dim Sum & more!

Jade DynastySeafood RestaurantAla Moana Center 947-8818

941-4444

NIGHTLY 5:30 PM - 6:30 PMTeriyaki Chicken . . . . . . . . . . . . .$15.95Daily Fish . . . . . . . . . . . . . . . . . .$23.95Sukiyaki Steak . . . . . . . . . . . . . .$21.95Teriyaki Steak & Chicken Combo .$23.95

Kama‘aina & Military DiscountAvailable (with proper ID)

1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village

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

YAKINIKUMILLION

626 SHERIDAN ST. SUN-THUR 11AM-MIDNIGHT/FRI-SAT 11AM-2AM 596-0799

Serving Hawaii Since 1989

(behind Walmart)

for Lunch 11am-2pm

$1595only

all day

SPICY FRIED SMALL Octopus $695

$1195

Bi Bim BapMixed Rice with Veggies & Beef

Yellow CorvinaPlate

MARCH SPECIALS!

923 KEEAUMOKU ST.955-3388Best Cantonese Cuisine

OPEN DAILY: 10am — midnight

SUMMER SPECIALS!Spicy Beef

with Noodle in Soup

...and more

Lunch & Late Night SpecialsShrimp

with EggChow Funn

Won Ton Mein

in Soup

Crispy Gau Gee

Mein

$6.99 $6.99 $7.99 $7.99

Persistence is giving your best Day in, and day out.Always trying to improveAnd going the extra mile.Always positive, never negative.With one thought in mind...To leave the competition behind

Sincerely,

www.shirossaimin.com

WAIMALU98-020 Kam Hwy.488-8824

WAIPAHU94-256 Waipahu Depot St.

676-2088

EWA BEACH SHOP. CTR.91-919 Fort Weaver Rd.

689-0999

Dear Hearts,

Shiro “Mistah Saimin”

Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket

524-1628

Excludes Set Menus; Roast Pork, Roast Duck, CharSiu & other specials. 5%, 10% and lobster specialnot to be combined with any other offer/discounts/specials. Expires 3/31/13. Must present coupon.

Credit Card Sale Only(With Coupon)

Hong Kong Dim Sum & Regular Menu Items

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

10% OFF(Charge) • 15% OFF(Cash)

Dim Sum & Reg. Menu Dine In Special!

5% OFF(Charge) •10% OFF(Cash)

10% OFF

Celebrating 11 Years!

Cash Sale Only (With Coupon)

5% OFF

Happy Day Chinese Restaurant3553 Waialae Avenue

738-8666Excludes Set Menu; Roast Pork, Roast Duck, Char Siu & other specials.

5%, 10% and lobster special are not to be combined with any otheroffer/discounts/specials. Expires 3/31/13. Must present coupon.

Lobster $1599with purchase of Full Price EntreeValid 5-10:30pm

Lobster$1599

with purchase of Full Price EntreeValid 5-10:30pm

1137 11th Ave678-8058

New Items678-8058

808 Yong’s BBQNow Serving Breakfast All Day808 Yong’s BBQNow Serving Breakfast All Day

$1 OFFMINI FAMILY PACK

WHERE TO DINE

Hifumi Japanese RestaurantChinese Cultural Plaza100 N. Beretania St.536-3035

IchirikiAIEA98-150 Kaonohi St.484-2222HONOLULU510 Piikoi St.589-2299

Romanos Macaroni GrillAla Moana CenterHookipa Terrace 356-8300

Genki SushiAina Haina 373-4033Ala Moana 942-9102Ewa Town Center 683-1003Kaneohe 247-9595Kapahulu 735-7700Kapolei Commons 674-4227Waiau 485-0227Waikele Center 678-3180Ward Center 591-5600

Chinpei Ramen2080 S. King Street947-5919

Taormina-Sicilian Cuisine227 Lewers St. 926-5050

Gyu-KakuWINDWARD MALL46-056 Kamehameha Hwy F1922-5511

KAPIOLANI - 1221 Kapiolani Blvd., #105589-2989

WAIKIKI - 307 Lewers St.926-2989

Japanese Restaurant Aki1427 Makaloa St.955-8528

JAPANESE

MamayaPearl Kai Shopping Center98-199 Kamehameha Hwy, #A-7B492-1863

Il LupinoRoyal Hawaiian Center922-3400

ITALIAN

Inferno’s Wood Fire PizzaWard Center (Next to Ryan’s Grill)1200 Ala Moana Blvd. 375-1200

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 2 5

LUNCH 11 am - 2 pmHAPPY HOUR 2 pm - 5 pm • Ala CarteDINNER 5 pm - 10 pmValidated Parking

Royal Hawaiian Ctr. | Bldg C, Level 3 380-9300 FiveStarWaikiki.com

KAMA‘AINA, MILITARY & SENIORS % OFF

Dinner Buffet15

It’s not shave ice. It’s not ice cream. It’s not yogurt. It’s snow!

www.3660.com

Join Chef Russell Siu’s

Cooking Class

3660 Waialae Ave. • 737-1177

$67This cooking demonstration includes

wine pairings

Coquille St. JacquesScallops in a

Mushroom Cream Sauce

Kale & Roasted Beet Salad

Breast of Chicken “Oscar”Topped with Crab,

Asparaus & Hollandaise

Chocolate Mousse

Inclusive of tax & service chargePre-payment required

O N T H E R I S E

Friday, March 15 • 6:00pm

with coupon

Must Present Coupon. Not valid w/other offers/discounts.1 order per coupon/party. Exp. 3/14/13

or

3008 Waialae Ave.

5-6p & 9pm-midnightHAPPY HOURDINNER Tues-Sun 5p-Midnight Closed Monday

LUNCH Tues-Sun 11am-2pmRESTAURANT & PUPU BAR

905 Keeaumoku StreetOPEN Daily 5pm - 2am

FREE With purchase of any combo or 2 or more orders of meat.

Dine-in only. Cannot be combined with otheroffers. Limit 1 coupon per party.

Expires 3/31/13.

(808) 951-1004

Kim Chee Fried Rice or Kim Chee Pancake

% OFFall items

mamaya

15March Special

492-1863Must present coupon. Cannot combine w/other specials. Exp. 3/14/13

HAWAII’S NEWEST Korean Yakiniku Experience

Dine-in only. Limit 1 free lunch box per coupon/party. Must present coupon. Cannot combine w/other discounts or specials. Exp 3/14/13Hawaii

1726 Kapiolani Blvd (across Convention Center) FREE parkingon Kalauokalani Way Sun-Thurs 11AM-1AM ~ Fri-Sat 11AM-2AM 941-6678

Birthday& GroupParties

Welcome!

Old-Style Korean Lunch Box ($6.99 value)

with purchase of our new Mixed Combo Yakiniku Set

Happy Hour9:30pm-Close

Receive a

FREE

Premium Quality Beef & Pork

BOUNTY SEVEN SEAS

Friday & Saturday 5:30 – 9:30 pm

For Reservations

739-8760

AT

THE KAHALA HOTEL & RESORT

www.kahalaresort.com

YASAAASSofthe

SEAFOOD BUFFET

WHERE TO DINE

Tanaka of TokyoEAST, in King’s Village 922-4233CENTRAL, in Waikiki Shopping Plaza922-4702WEST, in Ala Moana Cntr-Hookipa Terrace945-3443

KOREAN

Sushi King2700 S. King St. 947-2836

Sekiya’s Restaurant & Delicatessen2746 Kaimuki Avenue732-1656

Sushi Company 1111 McCully Street 947-5411

Yakiniku Million626 Sheridan St.596-0799

Korean Hibiscus BBQKaimuki Shopping Center3221 Waialae Avenue734-8282

Yakiniku Don-Day 905 Keeaumoku St.951-1004

Kozo SushiKahala Mall • 738-KOZOKeeaumoku • 946-KOZOMoiliili • 951-KOZOPearlridge • 483-6805Pearl City • 455-6805

Odoriko Japanese Restaurant2400 Koa Ave.923-7368

Restaurant SuntoryRoyal Hawaiian Shpg Cntr, 3rd Flr.922-5511

Sakura Restaurant3008 Waialae Ave259-7100

678 Hawaii (Kang Ho Dong Baekejeong)1726 Kapiolani Blvd.941-6678

Kobe Japanese Steak House1841 Ala Moana Blvd.941-4444

Sumo Ramen Kaneohe 234-6868Kapolei 693-8808Market City 737-1868Kamehameha Shp Cntr 848-8186Pearl Highlands Cntr 456-808299 Ranch Mapunapuna 833-3139

2 6 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

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. Excluding Holidays. Expires 3/15/13.

SENIOR SPECIAL! 65+

20% OFFLUNCH & DINNER

ONLY ONE TYPE OF COUPON PER PARTY

98 51*Menu and Prices Subject to Change *Dinner Menu Only

BIRTHDAY SPECIAL!FREE BIRTHDAY MEAL FOR ANY AGEWith Family & Group LUNCH & DINNER20% OFF

Must have minimum party of 4. Coupon valid on actual birthday, ID required. Not com-binable with other discounts. Discounts off regular adult price. No online or photo-copied coupons. Must purchase beverage. Expires 3/15/13.

ONLY ONE TYPE OF COUPON PER PARTY

111 N. King St. near Maunakea

Chinese Chicken Salad

Jai & Gau available for Chinese New

Year

FREEJAI with

Party Menu!

Dim SumServed 7am Daily

$198Take-out Orders

Welcomed

EXTENDEDThru 3/14/13

521-1688OPEN DAILY 10:30am-8:30pm

Special Valid Sun 3/10 thru Sat 3/16

New Menu Items!Local Flavor Plate Lunches

& Japanese Ramen

Try ourWonton Ramen

with a side of Gyoza!

Our Brothsare made from

scratchwith no MSG!Mon: 5-10pm | Tues-Fri: 11am-2:30pm/5-10pm

Sat: 11am-10pm | Sun: 11am-9pm

2080 S. King Street(past McCully St.)

(808) 947-5919

OUTRIGGER REEF ON THE BEACH | 2169 KALIA RD. | 923–2277 | VALET PARKINGOCEAN FRONT DINING

Join the Ocean House in

Celebrating Our 10thAnniversary

—We are celebrating —

Our 10th AnniversaryFor a

SPECIAL BREAKFAST AND DINNER

OFFERVisit our website

www.oceanhousewaikiki.com

HAWAIIAN & FILIPINO FOOD

LUNCH OR DINNERbuy 1 entree, RECEIVE 2ND at

50% OFF2nd plate must be of equal of lesser value. Offer not valid with other offers/discounts. Must present coupon. EXPIRES 3.14.13

MON-SAT 6:30AM - 8PM • SUN 6:30AM - 5PM1310 PALI HWY. • 521-5552

Mon-Sat 9am to 7:30pm; Sun 9:30am to 6pm • 1111 McCully Street • 947-5411

1 FREE LUNCHfrom our Value Menu!

Dine in only. Must present coupon. 1 coupon per party. Cannot combine w/other offers or discounts. Exp 3/14/13.

Purchase 2 regular lunch entrees between 10am - 2pm and receive

23 S. Kamehameha Hwy, Wahiawa 10AM-9PM daily 621-4858

WHERE TO DINE

Shabu Shabu House1221 Kapiolani Blvd597-1655

The Ocean House RestaurantOutrigger Reef On The Beach2169 Kalia Rd. 923-2277

SHOR American Seafood GrillHyatt Regency Waikiki Beach2424 Kalakaua Ave.923-1234 ext. 59

Blue Water Shrimp & Seafood 1006 Kapahulu Ave.688-8891

Pho My Lien98-150 Kaonohi St. 488-4900

VIETNAMESESEAFOOD

SHABU SHABU

Hi Sandwich & DrinkWaimalu Shopping Center98-042 Kamehameha Hwy #3487-7372

Pho Five-0Waimalu Shopping Center98-042 Kamehameha Hwy487-5091

3660 on the Rise 3660 Waialae Ave.737-1177

PACIFIC RIM

Mitsu-Ken2300 N. King Street848-5573

OKAZUYA

Violets GrillKapalama Shopping Center1210 Dillingham Blvd # 8841-8535

OKINAWAN

MEXICANWahoo’s Fish TacoKahala • 4614 Kilauea Ave.732-9229Ward • 940 Auahi St.591-1646

Chef ChaiPacifica Honolulu Tower1009 Kapiolani Blvd. 585-0011

D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3 | 2 7

— a simple yet effective motto that sumsup the mouth-watering food and friendlyservice provided daily at Molly’s.

Formerly known as Molly’s Smoke-house, the Wahiawa mainstay is being re-branded as Molly’s BBQ and Seafood.Owner Molly Walker is in the process ofpassing the reins of the restaurant to herdaughter, Aylia Tillman, after nearly 14years at the helm. But customers neednot worry, as Walker will continue to bepresent, helping in the kitchen and withdaily operations amid the transition.

“Now, my daughter is going to carrythe business on,” Walker explains. “Shetold me, ‘If you can do it for 14 years, thenI can do 20!’ And, I said ‘OK!’”

Walker is confident that her loyal cus-tomers will keep the restaurant goingstrong, and cites examples in the past.She explains that her customer base,which includes a hostof active duty mili-tary personnel whoreside in the area,has dealt constantlywith deploymentsoverseas to help withforeign conflicts. But,through it all, upontheir return to the Is-lands, they come backto Molly’s to enjoy au-thentic barbecue andcountry cooking.

Molly’s barbecuedishes are cooked onwood fires, and one canoften see — and smell— the sweet smokewafting from the restau-rant’s large smoker

perched right outside the front door. Themenu features influences from around thecountry, and Walker draws inspiration fromher military travel experiences.

“We wanted to feature more than just whatwe saw living in Texas, including influencesfrom Louisiana and Tex-Mex cuisine,” saysWalker, who also credits stops in San Fran-cisco and Oklahoma with fueling her culinaryfire. “Each area provides something special

that you just can’t get anywhere else.”Dining Out readers are the first to find out

about some new items available at Molly’s start-ing this week to coincide with the BBQ andSeafood brand. Hearty appetites are requiredwhen taking on BBQ and Seafood Dinner ForTwo (market price), as the bountiful platter in-cludes catfish, barbecue chicken, baby backribs and snow crab legs. Diners also maychoose from a host of additional sides (pricesvary), including barbecue baked beans, cowboyranch beans, potato salad, mashed potatoes,collared greens, coleslaw, fried okra and maca-roni and cheese.

Those looking for fresh seafood also are en-couraged to try the newly introduced New Or-leans Style BBQ Shrimp ($15.99). The dish in-cludes a dozen juicy, jumbo shrimp prepared ina Cajun spiced butter sauce — don’t worry, it’sperfectly acceptable to lick one’s fingers afterdigging into the flavorful shrimp.

“It’s a Cajun-infused butter sauce that coatsthe shrimp, and the sauce goes perfectly withrice,” Walker explains. “You gotta get a littledirty with it. It’s all about the butter!”

Blackened Catfish ($15.95) is another new of-fering that is catching on at Molly’s. The flavorfulfish is served on a sizzling platter atop a bed ofoven-fried potatoes and comes with a zestyroasted pepper butter sauce — the perfect ac-companiment for dipping.

“I totally expect these new items to go overreally well with customers,” says Walker of the newly in-troduced dishes, which should make their way onto thepermanent menu in the near future.

Molly’s also serves up Fresh-Squeezed Lemonade($3.75) and Sweet Tea ($2.75), which draw customersfrom around the island in search of the refreshing bever-ages.

“If you want really good food at a great price, this isthe place to get it,” Walker says. “That’s what we’re allabout. You can eat well without breaking the bank.”

orderoftheday

2 8 | D I N I N G O U T | M A R C H 1 0 - 1 6 , 2 0 1 3

STORY BY KYLE GALDEIRA • PHOTOS BY LAWRENCE TABUDLO

MOLLY’S BBQ AND SEAFOOD

WHERE: 23 S. Kamehameha Hwy., Wahiawa • CALL: 621-4858 • HOURS: Open daily, 10 a.m. to 9 p.m.

BBQ and Seafood Dinnerfor Two (market price)

BlackenedCatfish ($15.95)

New Orleans Style

BBQ Shrimp

($15.99)