Hawaii Dining Out 22 Aug 2010

A U G U S T 2 2 - 2 8 , 2 0 1 0

O A H U ’ S A N S W E R T O Y O U R A P P E T I T E

Since I’ve been in the

mood for something

savory and sweet, my love

of seafood finally got the

best of me this week. Being

part-Chinese, I found it only

fitting that I return to an old

stomping ground

(Chinatown) and several

other family-beloved

Chinese restaurants locat-

ed around town, in order to

feast on succulent Honey

Walnut Shrimp.

Now, this dish may not

be the first thing that

comes to mind when you

think Chinese delicacy —

as the inclusion of sweet-

ened condensed milk and

mayo may sound a bit off-

putting at first — but it’s

definitely one to behold.

This dish is sweet enough

to be a dessert, but the

lightly fried prawns inter-

twined with mayonnaise, a

dash of salt and sprinkled

with delectable

glazed walnuts, make

it a main entree wor-

thy for lunch or din-

ner.

So, loyal readers, sit

back and relax while I

point you toward those

restaurants that offer

the perfect combina-

tion of salty and sweet

straight from the sea!

Hee Hing Restaurant This award-winning

Chinese restaurant has

been a personal family

favorite of mine and a sta-

ple when it comes to host-

ing graduation parties,

birthday parties and baby

showers. Located on

Kapahulu Avenue since

1984, Hee Hing Restaurant

was first started by Kin Ball

Lee 20 years earlier. Now, a

“family restaurant” in every

sense of the word, Hee Hing

employees are all related

and devoted to serving up

only the finest in Chinese

cuisine, according to

restaurant director Michael

Lee. “Some of our chefs

have been here for 10 to 15

years and we’re known for

catering to large parties,”

he said.

Parties aside, the estab-

lishment’s Honey Walnut

Shrimp ($14.95) is winnahs!

This house specialty con-

sists of crispy shrimp coat-

ed with a light batter driz-

zled with a creamy sauce of

condensed milk and may-

onnaise, topped with

roasted walnuts,

sesame seeds and

honey. It definitely got

the attention of my

sweet tooth! All ingre-

dients are fresh and

it’s a must-have for

any gathering (keep in

mind the banquet

room can seat up to

330 people.) Pianist

Terrance Tom also

showcases his talent

from 6 to 8:30 p.m.

every Thursday, pro-

viding a great musical

addition to your meal.

With its vast menu and

exquisite food, Hee Hing is

one of those places that

brings me back to all the

important milestones in life,

as it’s been the destination

of choice for many celebra-

tions with the ohana. Visit

its website at heehing

hawaii.com for coupons

and daily specials.

Hee HingRestaurant

449 Kapahulu Ave. Ste.101

735.5544

For a contemporary

Chinese dining experience

in the middle of Waikiki,

you’ll find it here at Seafood

Village, residing street level

at the Hyatt Regency

Waikiki. With beautiful

décor and friendly staff, this

one-stop-shop for every-

thing seafood is at your fin-

gertips. Choose from a wide

selection of fresh fish such

as the steamed flounder

($18.95), Manchurian Mahi

Mahi ($18.95) or Sliced

Abalone with Black

Mushroom (market price)

— better yet, the Honey

Walnut Shrimp is one to be

marveled. Priced at $25 for

10 to 12 pieces of mouth-

watering shrimp, it’s an

appetizing Hong Kong cre-

ation that I could never turn

down. If you’ve yet to expe-

rience this dish, but have

enjoyed fried calamari or

fish and chips dipped in a

creamy sauce, you’ll under-

stand the appeal. When the

crispy black tiger prawns

and crunchy walnuts are

coated in the sweet, creamy

sauce, you’ll witness a suc-

culent combination of tex-

tures and flavors — a match

made in heaven when

paired with Garlic Chicken

with Snow Peas and Garlic

($15.95) or Spicy Mongolian

Beef ($16.95).

“The Honey Walnut

Shrimp is a popular dish in

Hong Kong and especially

here in Hawaii,” says Gary

Chan, who has served as

general manager for nine

years.

“We have a couple from

Seafood Village

2 | D I N I N G O U T | A U G U S T 2 2 - 2 8 , 2 0 1 0

EDITORJo McGarry

Phone: 783.1060JMcGarry@

staradvertiser.com

SALES MANAGERSandi Sakaguchi

Phone: 342.8802

Fax: 529.4898

SSakaguchi@

staradvertiser.com

Dining OutDining Out is a weekly

advertising supplement publishedby the Honolulu Star-Advertiser.

ono, you know

– See page 16

Top Left: The author dines at

Seafood Village. Left: The Honey

Walnut Shrimp plate at Hee Hing

Restaurant goes for $14.95. TopRight: The dish at Seafood

Village offers 10-12 pieces of

honey walnut shrimp for $25.

In Pursuit of Everyone’sFavorite Prawn Dish

by Alana Folen | Photos by Leah Friel

11AM-2PM, 5-8:30PM • Closed Monday Lunch100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035

Wafu Style

Includes: Rice, Miso Soup, Tsukemono & TeaNot to be combined with any other coupons.

•• Dine-In or Take-Out

• Gift Certificates

• Catering Available

SERVING THEBIGGEST ANDBEST SHRIMP

TEMPURAIN TOWN!

JapaneseRestaurant

AUGUST SPECIAL

MAHI MAHI$9.95

OPAKAPAKA$13.95

Hawaii’s Original Garden Restaurant952-9200 www.willowshawaii.com

Membership to Na Koa not necessary to attend.

AUGUST 23SEPTEMBER 6, 20, 27

OCTOBER 4, 11, 18, 25NOVEMBER 1, 8, 22, 29DECEMBER 6

LUNCHEON SCHEDULE

Na Koa Football Club’s weekly luncheons onMondays at 11am to 1pm. Coach McMackinwill recap the weekend’s game as well as take alook ahead.$15 private lunch buffet, parking included

THE WILLOWS WELCOMESALL WARRIOR FANS

FREE PARKING!2494 S. Beretania St.

“ALL YOU CAN EAT”

• 50 Different Items to Choose From

• Kalbi • Sirloin Steak • Shrimp • Sashimi • Chicken

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

The Chai Way

Chai Chaowasaree opened his first restau-rant, Singha Thai, almost 21 years ago.Ten years later, prompted by a love of

island ingredients and a desire to experimentwith fusion cuisine, he opened Chai’s Island Bistro at Aloha Tower Marketplace.

Since then, he has become one of the mostvisible chefs in the Islands, working tirelesslyfor fundraisers and giving his time and talentsto endless benefits and noble causes. And atChai’s Island Bistro, he’s also opened his doorsto some of the best Hawaiian music in town.The Brothers Cazimero, Jerry Santos and JakeShimabukuro all play regularly at Chai’s, to thedelight of regular customers who come asmuch for the top-notch entertainment as they

do for the excellent food. I took some time last week and sat down with

him for lunch to chat about the Island Bistromenu, his love of island produce, and growingup in a restaurant family in Thailand.

Jo McGarry: I love the stories you alwaystell about growing up in Thailand, and follow-ing your mom to the market every day.

CC: Yes, yes, they are all true. I grew up inthe business. From when I was about 6 or 7, Iwould follow my mom everywhere. She’d teachme how to shop at the market, how to choosefish and fruit. When I was young I thought shewas so picky about the fruit and the vegeta-bles, but by the time I was 12, I was going tomarket myself and buying all the ingredientsfor the restaurants. I knew all the vendors, andI also knew that it was important to pick ex-actly the right piece of fruit. When you haveyour own business, what makes you successfulis that kind of perfection. My mom taught methat.

JM: Did she let you work in the restaurantwhen you were young?

CC: Not really. I used to sit on the stairwayand watch them work in the restaurant, and Iused to dream of working with them. Thenlater, when I was older and I did work in thekitchen, I used to think, ‘Oh no, restaurantwork is so hard!’ But I opened Singha Thai any-way, so I knew what I was getting into.

JM: Chai ’s Is land Bistro is so di f ferentfrom Singha Thai. It has the same elegance,the same touches of beautiful décor, but the

Whether it’s fusion cuisine or islandmusic, Chai Chaowasaree has alwaysgiven his customers the very bestBy Jo McGarry

cover story

Left: Chai Chaowasaree and his signature combinationappetizer platter: the Alaskan King Crab cake, the GravalaxSalmon roulade and Kataifi Mac-Nut Encrusted JumboBlack Tiger Prawns ($25). Top Right: Boneless quailstuffed with foie gras, portobello mushrooms, sun-driedtomato and fresh herbs ($15). Right: Gravlax Salmonroulade with crab meat and cream cheese mousse ($10).

– See page 4

D I N I N G O U T | A U G U S T 2 2 - 2 8 , 2 0 1 0 | 3

cover story

food is very different.

CC: Well, you know that I love local

produce, and I wanted to use it very

much in my own dishes. I was so im-

pressed with Roy Yamaguchi and what

he was doing and with all the Hawaii

Regional Cuisine chefs. I knew that’s

the way I wanted to cook. So I started

to experiment — with dishes like the

ahi summer rolls and other dishes us-

ing local ingredients. But whenever I

did, people would say, ‘This is very

nice. This is very good. But it’s not

Thai!’ So I opened Chai’s Island Bistro

so I could showcase my own version of

fusion food using local ingredients.

JM: There’s been such an explosion

of local produce and local agriculture.

Did you ever think our farmers could

produce such diverse ingredients?

CC: It ’s amazing. Ten years ago, I

couldn’t find kaffir lime leaves any-

where. Now we have everything from

lemon grass to chili pepper, lychee and

longan ramboutan. And the funny thing

is, to me it all tastes so much better

than the original. The soil here and the

sunshine make the produce so sweet.

And the fish and the seafood, too, and

the moi and the abalone and the oys-

ters; Hawaii has come so

far. It’s such an exciting

time to be involved with

agriculture and with food.

JM: What are some of

the most popular dishes

at Chai’s? You know, the

ones that you couldn’t

take off the menu?

CC: I think that the

Kataifi-Mac Nut Crusted

Jumbo Black Tiger

Prawns is the dish that

everybody loves. That’s

definitely our signature

dish. And the Crispy

Whole Snapper is stun-

ning! Once one person or-

ders it, everybody wants it be-

cause of the way it looks. And

when I order myself, I usually

eat the Thai beef salad be-

cause there are so many fla-

vors in it. It never bores me.

Or I’ll order the Chinese-style

whole onaga. That’s always so

fresh and so light.

JM: I remember about 11 or

12 years ago you brought this

skinny little kid over to my ra-

dio show, and he brought his

ukulele and played some songs for us

on air. Who knew that Jake

Shimabukuro would become an interna-

tional star?

CC: Yes, I remember that so well. He

was this little kid who cried when he

won the Hoku, and now he’s interna-

tionally known and so successful. But

he still comes back and plays at the

restaurant. Our entertainment is such a

big part of who we are. We will never

change. People expect good food when

they come to Chai’s and they expect to

see wonderful musicians l ike The

Brothers Cazimero and Jerry Santos

and Jake. They are all so supportive of

us. We’re very blessed. But I still think

of Jake as this little kid, too. I admire

him so much. He and Roy Yamaguchi,

they’ve done so much.

JM: You’ve done quite nicely yourself,

don’t you think?

CC. Well, I think it’s important to set

goals. Then you know what you want. I

knew I wanted to have restaurants. I

knew I wanted to write cookbooks. I

knew I wanted to have a TV cooking

show. All of these things you have to

know.

JM: So can we expect to see another

Chai’s any-

time soon?

CC: No. I

don’t think

I’m going to

open another

restaurant. I

like to be

hands-on. Peo-

ple see me every day. I like to be here. I

water the garden; I’m hands-on with

everything in the kitchen. I’m happy this

way. And our catering business is up

about 300 percent, all through word of

mouth, so I am very blessed and have

enough to keep me busy!


Right: The Crispy Whole Snapperis served with a sun-dried tomatocitrus buerre blanc and Asian stir-

fried veggies.

– From page 3

Chai’s Island BistroWhere:Aloha Tower Marketplace

Call:585.0011

Chai’s serves up goodfood, top musicians

Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.at the old Waikiki III TheatresParking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.

www.atlantisseafoodsteak.com 922-6868

Early Bird Special

Only$12.95

Add $3.00 for Complete Mealwhich includes soup or salad, ice cream11 am - 7 pm

All Day for Locals with IDSpecials not valid on Holidays

Breaking Surf, Breathtaking Sunsets, and Unbelievable Ocean Front Dining at Reasonable Prices.

Breakfast7 a.m. - 11 a.m.

Dinner5 p.m. - 10 p.m.

Freee ParkingSubject to Availability

For Reservations:923-2277 Locally Operated in the Outrigger Reef Hotel

2169 Kalia Road

HONOLULU DES IGN CENTER

ON KAPIOLANI BETWEEN PENSACOLA & PIIKOI ST.

1250 KAPIOLANI BLVD. • T: 956-1250

FURNITURE SHOWROOM HOURS:

MON. - SAT. 10AM - 9PM & SUN. 10AM - 6PM

H O N O L U L U D E S I G N C E N T E R . C O M

W W W . S T A G E R E S T A U R A N T H A W A I I . C O M

Contemporary Asian American CuisineSecond Floor Honolulu Design Center

Culinary Performances DailyReserved Seating: 808.237.5429

Lunch Mon-Fri 11:30a-1:30pDinner Mon-Sat 6-8:30p

Book your

Wedding

Reception,

Business or Special Event,

Corporate Seminar, Fashion

Show, Premiere Party, Intimate

Concert, Artist Debut, or anything

else you can imagine, today.

Food & Beverage Service andMulti-Media Events Theatre

Cupola Theatre • 2nd Floor, Honolulu Design Center

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

OMG…jst had d gr8st dinr @Stage rstrnt! we g2 do lnch.

Email: [email protected] or call 808.237.5480

Wine Encore Tuesdays at Stage Restaurant:

50% OffAll Bottles of Wine. Over 400 labels to choose from.We look forward to serving you soon.

Open for Monday through Saturday,

call 808.237.5429 for reservations.

Convenient location with

free covered parking.

More and more of Honolulu’s “foodies” are whipping out

their Blackberries and iPhones to snap and text Executive Chef

Ron de Guzman’s cuisine creations to their Facebook friends.

After 3 years of award winning service, Stage is still exciting diners

at dinner and lunch. Their affordable menus are complemented with

amazing specials like “Wine Encore Tuesdays”. So come into Stage

and have an “OMG” dining performance with your “bff”.

Any bottle of wine you select, it’s 50% Off!

21+event

Martini NightMartini Night$4 Martinis Every Thursdays 5:30-10p

$5 Appetizers 5-7p“Martini Night” at the Cupola Theatre.

Every Thursday night event. Live music or

DJ to pump the grooves.

D’lish Stage Restaurant

appetizers.


eat this

Above: The StrawberrySalad features a specialmix created by NaloFarms.

Left: The ever-tasty GarlicMiso Chicken Plate costsjust $5.75 as a fast-fooditem.

Zippy’s Summer Menu Sizzleswith Garlic Miso Chicken Dish

There are two new and delicious dishes

on the menu at Zippy’s this month.

The first item, the Strawberry Salad,

uses a special Zippy’s salad mix created by

Nalo Farms. The salad is tossed with straw-

berries and candied walnuts in a light straw-

berry vinaigrette.

The second item is Zippy’s award-winning

and simply unbeatable Garlic Miso Chicken

Plate. At just $5.75, the plate is available as

fast food only from 11 a.m. to 9:30 p.m. If you

prefer to dine in at any of Zippy’s locations,

the restaurant price is $6.75.


Zippy’sRestaurantsNote:For more information onZippy’s monthly specials or to see what’s new on themenu, check outzippys.com

Mon-Fri 9am to 7:30pmSat 9:30am to 7:30pm • Sun 9:30am to 6pm

1111 McCully Street • 947-5411

New Items

Available

Softshell Crab Maki

Bringing you the finest in Japaneseinfluenced French pastries. Over 35

different varieties of delicious,ultra fine pastries in Hawaii. Ala Moana Center-Mall Level,

Mountain side, next to Shirokiyawww.lapalmedor-usa.com

941-6161

THE NEW

GATHERINGPLACE

Outrigger Reef on the Beach2169 Kalia Road, Honolulu, HI 96815ph. 808.924.4990

Kamaaina rates from$139 per night.

Free valet parking11am-3pm with purchase.

1.800.OUTRIGGERwww.outriggerreef.com

Hana Hou, Brother NolandEnjoy the talents of the Island’s finest musicians,singers and hula dancers. Brother Noland returns tothe Sunday spotlight, playing Aug. 22, 29, and Sept. 5,6 to 9 pm. The popular Mountain Apple recordingartist, composer, and performer brings his entertainingrepertoire of traditional and contemporary tunes,including “Coconut Girl,” “Hawaiian Man,” and “KonaKai Opua”. Complement his music with your favoritebrew and ono pupus.

Kani Ka Pila DatebookCD celebration party on Sat., Sept. 4, 6 to 9 pm, forManoa DNA’s “Evolution”. Prize drawings, cake,special guests, and more! Maunalua makes its debutfor a special engagement at Kani Ka Pila Grille onSunday, Sept. 12 and 19, 6 to 9 pm. Wear AlohaFestivals ribbon for discount.

lite bites what we’re eating at …

It’s

fortime

wineT

he food and wine

world is heating up

with some exception-

al events planned in the

next few months, so grab

your calendars and start

making notes.

First up is the Honolulu

Wine Festival — a benefit

for Lupus Hawaii. All of the

money raised goes toward

funding educational and

support groups locally. It’s

a great cause, but it’s also

one of the top wine events

of the year on Oahu. Chuck

Furuya and the volunteer

board bring together a first-

class list of some of the

best wine palates in Hawaii,

including Mark Shishido

(Alan Wong’s) and Warren

Shon (Southern Wines and

Spirits). Wine aficionados

actually man the tables at

the Hawaii Prince event,

which means you can

expand your wine knowl-

edge with every sip. At

most wine events, wines

are poured by volunteers

and not by distinguished

wine industry members.

“It’s such an opportunity

to have the experts to make

suggestions about wine,

and about food and wine

pairings,” says Furuya.

“The benefits are amazing

because you can find out

what they would be drink-

ing and follow their lead.”

There’s a serious tasting

at 4.30 p.m. for those keen

to sample the much-hyped

2007 Pinot Noirs from

California.

“It’s a very ballyhooed

vintage.” says Furuya, who

is bringing in some of his

personal favorites for the

event. The Pinots to be

tasted will include Au Bon

Climat’s “Isabelle,” Brewer

Clifton’s “Mount Carmel,”

and the 2007 offerings from

Melville, Patz and Hall,

Scherrer and Kosta

Browne.

“Wine writers and the

media just can’t stop talk-

ing about these wines,”

says Furuya. “It should be

fun tasting.”

The Special Breakout

Tasting has only 20 seats

and costs $75. Better call

now if you want to be

included.

And if you’re somewhat

of a novice in the world of

wine, here’s a tip for going

to a wine tasting: Don’t be

afraid to ask.

“What I would do,” offers

Furuya, “ is go right to one

of the wine guys and ask

them what they’d drink

first. Then I’d eat a bit and

tell them what you’re going

to eat next and ask for

another recommendation.”

Ten food stations will be

offering food created for

the event by restaurants

including Formaggio,

Hawaii Prince Hotel,

Hiroshi Eurasion Tapas,

Sansei Seafood Restaurant

and Sushi Bar, Stage, Nico’s,

Big City Diner and Vino.

“It’s an evening with

some of the top talent in

Hawaii,” says Furuya. “It’s

not one to be missed.”

At The Ranch Houseon Kapahulu Avenue

you’ll find regular

customers enjoying a taste

of comfort food that

includes huli huli chicken,

meat loaf and some of the

best prime rib in town.

We asked diners

Leighton Mau, his wife,

Peggy, and their daughter,

Erica, what they’d recom-

mend from the menu.

Leighton: “It’s the first time I’ve

been here. I’m enjoying it.I’m having the tarragonsalmon tonight with brownrice and corn, and it’s veryflavorful.”

Peggy “I’ve been here twice and

I’m impressed. I had thechopped salad — and Icame back for it again. It’s

excellent.

I like the service. I think

there’s a very friendly ambi-ence and the staff all havenice personalities. They’revery warm and they do agreat job. And it’s goodvalue, too.”

Erica “First time here for me.

I’m eating the meatloaf withmashed potatoes. It’s verygood comfort home-cookedfood. I had the corn chow-der earlier, which wascreamy and salty, and verywell-balanced. I like therestaurant because it’s verycasual and the atmospheremakes it so you’re notafraid to speak.”

The Ranch House


21st AnnualHonolulu Wine FestivalWhen:Saturday, Aug. 28 • 4:30 p.m

VIP Tasting

• 6:30 p.m. General Tasting

Where:Hawaii Prince Hotel

Cost:Tickets $125

Call:285.2550

for reservations

Above: Sansei’s Mango HandRolls Far left: Chuck Furuya

and DK Kodama are part of anall-star food and wine team.

Near left: Nico Chaize ofNico’s at Pier 38 will provide

food for wine pairings.

The Mau family, from right,

Leighton, Peggy and Erica, enjoy-

ing the food at The Ranch House.

The RanchHouseWhere:449 Kapahulu Ave.,Honolulu

Call:737.4461

Website:ranchhousehawaii.com

$4.99Spam or Portuguese Sausage

omelette w/Rice

$4.99Spam or Portuguese Sausage

omelette w/Rice

Fast food, breakfast hours only

11:00pm - 10:30amFast food, daily

11:00am - 9:30pm

Garlic Miso

Chicken Plate$5.75

Garlic Miso

Chicken Plate$5.75

Restaurant price $6.75 for Garlic Miso Chicken, $5.99 for Portuguese Sausage or Spam Omelette during breakfast hours only. Offers good August 1 - 31, 2010. Offer not valid with any other promotional offers, coupons, and discount cards. While supplies last. Other restrictions may apply.

Above left: Co-ownerDenise Takara digs in.Far left: A combinationdinner with shrimp tem-pura and New YorkSteak ($15.95) is per-fect for early birds.Above: An assortmentof Chirashi ($22.95)ready to be sampled.

inside feature


There’s a lot to cele-

brate at Kochi

Restaurant Lounge

and Sushi Bar these days.

And with so many specials

on the menu in August, it’s

gotten difficult to keep up

with the offers.

“There are a lot of spe-

cials this month,” says co-

owner Denise Takara, who

runs Kochi with her

chef/husband, Lee. “We

wanted to give our cus-

tomers lots of different

options and give them

something back to cele-

brate our three-year

anniversary.”

Start with the early bird

specials if you want to

taste some of the best

deals on the extensive

Kochi menu. Early birds

who dine between 5 and

6:30 nightly can choose

from the restaurant’s pop-

ular dinner sets, and pay

just $15.95. “The dinner

combination sets that

come with green salad,

miso soup, rice and

dessert are some of the

most popular dishes we

have,” says Takara, “so we

offer them with two or

three choices at a dis-

counted price.”

Choices for the dinner

combo plates include

shrimp tempura, ahi poke,

teriyaki chicken, New York

steak, shoyu garlic ahi and

misoyaki salmon.

“To celebrate our

anniversary, we’re adding

sushi rolls to the combina-

tion sets for just $2 more,”

adds Takara.

The Kochi menu was

originally intended to be

served family-style, with

dishes like Misoyaki

Butterfish ($18.50),

Blackened Ahi ($18.95)

and Rib Eye ($19.95)

served to share. “But we

find that people don’t want

to share,” laughs Takara.

“They want the entire dish

for themselves.”

This month, you’ll find a

rice set (rice, miso soup

and tsukemono) offered to

early-bird diners and

added to each of the

entrees — at no extra

charge.

At the sushi bar, which

opened more than a year

ago, there are nightly sushi

specials and a wide variety

of fresh sashimi and nigiri.

“People come and eat

sushi from 5 p.m. until mid-

night,” says Takara, who

adds that almost everyone

orders at least one or two

items from the sushi bar.

“Whether customers want

to sit at the sushi bar and

order a steak, or sit in the

restaurant and order

sushi, it seems like every-

one orders at least some-

thing from the sushi bar.”

And with one of the best

priced kids’ menus in town

(offering soy beans, rice

and a choice of fish, chick-

en katsu, hamburger steak

or teri beef, a drink and

dessert for just $4.95),

Kochi has much to give

families looking for a place

to eat high-quality, locally

inspired food at a reason-

able price.

If it’s your birthday, go

eat for free.

“Our birthday ‘free

entrees’ are so popular,”

says Takara. “We are flexi-

ble to within five days of

your birthday. And as long

as you have two adults

who order entrees, your

birthday entrée (up to $19)

is free.”

When you do go, save

room for Kochi’s signature

dessert, Deep Fried Haupia

Fritter ($6.95).

“The haupia is home-

made and served with

vanilla ice cream and

chocolate sauce,” says

Takara. “People really love

it.”

By Jo McGarry

KochiRestaurant & Lounge

Where:1936 S.King St.

Call:941.2835

Hours:Open seven days aweek. • Sunday-Thursday, 5 p.m.-midnight • Friday and Saturday, 5 p.m.-1 a.m.• Happy Hour daily, 5-7 p.m.

Website:kochihawaii.com

Note:Kids eat free Monday and Tuesday

Kochi Adds ‘Specials’for Third Anniversary

$20 BANQUET SPECIALPresent

this coupon and book a

Lunch or DinnerSunday - Thursday for $20 per Person

(for 50 or more guests)

Includes parking, a banquet room, tax, and gratuity

Offer not valid on special occasions, with any other promotions or discounts, or with special menus. Offer good for functions held til 10/31/10. Other restrictions may apply.

Inquire about ourbabies 1st birthdayspecials

Reservations at 948-83701525 Rycroft Street

www.pagodahotel.com

foodie fare

Terrific Treats at Ton Ton, Top

Ton Ton Ramen

Planted in Waipahu Town

Center is a secret garden of

Japanese delicacies:

Seafood Katsu Curry, Fried

Rice, Unagi Don and end-

less combinations of

Ramen so fresh and ono,

you’d swear you were eat-

ing in Osaka.

Ton Ton Ramen is bring-

ing a taste of the latest

craze in Japanese cuisine

to the Islands with two

brand-new dishes.

The first, a Soft Rib

Ramen ($8), is prepared in

the traditional style with

homemade pad thai noo-

dles steeped in a fried-gar-

lic-and-shoyu base. But

unlike your typical ramen

experience, Ton Ton takes

it up a notch by slow-cook-

ing a soft-boned rib for

more than eight hours until

it is juicy and tender. The

noodles are cooked al

dente, and the base is

made of 100 percent natu-

ral ingredients to ensure a

more flavorful and healthy

product. Top it all off with

green onions, char siu, fish-

cake, nori sheets and a half-

cooked egg (which itself

takes immense skill and

more than five hours to

reach perfection), what

more could you ask for?

For vegetarians, Ton Ton

also offers an Ippin Ramen

dish ($8) served in a garlic-

miso base with wakame,

corn, green vegetables,

fishcake (optional) and a

half-cooked egg.

And, in celebration of

five prosperous years in

business, Ton Ton Ramen

is giving each customer

free Gyoza through the end

of this month.

Ton Ton Ramen

94-050 Farrington Hwy.

677.5388

Plenty of free parking

available in shopping

center

Open 11 a.m.-9 p.m.

Sunday-Thursday;

11 a.m.-10 p.m.

Friday-Saturday

Top of Waikiki

Diners to the famous Top

of Waikiki know that the

Pacific Rim cuisine from

head Chef John Neff is just

one part of this feast for

both the eyes and the

palate. Situated atop the

Waikiki Business Plaza, this

three-tiered restaurant

makes a full 360-degree

rotation every hour, giving

its guests a panoramic view

of the island to go with

their meals.

This Saturday, Aug. 28,

there will be a special late-

night happy hour starting

at the bar at 9 p.m. After

the dining room clears at

around 10, the entire

restaurant will be open for

this Saturday Night Special.

So what makes it so spe-

cial? For starters, Happy

Hour Pupus cost just $7

each. Dishes include BBQ

Pork Sliders paired with a

mango coleslaw; Nachos

topped with fresh Kahuku

corn, Kukui Sausage Co.

chorizo and an asiago-sweet

corn cream; Chicken

Roulade served with blue

cheese, bacon, buffalo

sauce and an apple/celery

slaw; Spicy Ahi Poke and

papaya slaw atop crispy

won tons served with avo-

cado and kiwi lime vinai-

grette; Kalbi braised short

ribs with bok choy and Maui

onion kim chee on mini milk

rolls; and Crispy Calamari

paired with jalapeno sweet

chili aioli. Also on the menu

are Garlic-and-Furikake

French Fries and a

California Roll Tower.

Top of Waikiki

2270 Kalakaua Ave.

18th Floor

923.3877

topofwaikiki.com

Free validated parking

in the Waikiki Business

Plaza

Open 5-9:30 p.m. daily,

with normal Happy Hour

from 5 to 7 p.m.


By Sarah Pacheco

Left:VegetarianRamen andSoft Rib Ramenoffered at TonTon Ramen inWaipahu.

Right: Top ofWaikiki’s ChickenRoulade, served

with bluecheese, bacon,

buffalo sauceand a slaw.

Discover the flavorful cultures of Hawai‘i as we celebrate

century old traditions through modern Hawaiian cuisine.

It took us over acentury to prepare

for dinner.Introducing Plantation Nights

at Kai Market

921-4600 | sh er aton wa i k i k i .comfr ee pa r k ing

Discounts available for Kama‘aina and Kupuna (seniors).

Most Delicious Thai Food in Town!

Coming Soon to900 N. Nimtz Hwy

1627 Nuuanu Ave 585-88392955 E. Manoa Rd 988-0212Call for take out www.bangkokchefexpress.com

Immensely Popular Plate Lunch For $5.70

Mon-Sat 10:30am-9pm; Sun 12n-8pm

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

• Wine Spectator Award-Winning Wine List

• Live Entertainment

• Valet Parking

Proper Attire Required

Reservations Recommended2440 Kuhio Ave.

922 5555www.hyshawaii.com

Receive acomplimentary

Hy’s Cheesecake & Keepsake Photo For Honoree

�

Celebrate Your BirthdayWith us and

LUNCH SPECIAL$8.95Japanese

Set Lunch

Monday-SundayLUNCH 10:30AM-2:30PM • DINNER 5PM-11PM

Also Available Curry, Steak & Pasta

3579 Waialae Avenue737-8820

*Not to be combined with any other specials.Must present coupon to recieve discount.

Excludes beverages. Expires Aug. 31, 2010.

tableside

@@ttaabblleesideDon Ho’s

The waterfront restaurant and barthat carries a legend’s name con-tinues to serve up many of the

most affordable and delicious family-style dishes in town. Don Ho’s IslandGrill, located at Aloha Tower Market-place, is open daily for lunch and dinner(11 a.m.-9 p.m.) and Sundays for brunch(10 a.m. to 2 p.m.). Call 528.0807.

2

1

5

6

341 0 | D I N I N G O U T | A U G U S T 2 2 - 2 8 , 2 0 1 0

Above: Don Ho’s bartender Scottie Evans prepares to serve up drinks to the afternoon crowd.Inset: The Asian buffet includes Garlic Chicken and Szechwan Beef.

1 | Linda and Alvin Koyanagi, with Tess and Ozell Daniel 2 | Aloha Tower Marketplace has been home to Don

Ho’s Island Grill since 1998 3 | James, Andre and Jean Lagua, with Marilyn Visaya 4 | Barbara Harmon and

Adell Allen 5 | James and Elaine Nakayama 6 | The overhead surfboard welcomes diners to the establish-

ment. E Komo Mai!

Photos by Lawrence Tabudlo

WhereMornings

AreBreathtaking

at the Colony Surf

Announcing Michel’s 1st SundayBrunch Every Month!

New Menu Changes Monthly!

See You Sunday, September 5th!PLEASE CALL FOR RESERVATIONS

�Hot Jazz Harpist Shareen, experience the gentle crashing waves,pure ocean breezes and awesome beauty of Hawaii.

…Only at Michel ’s~ FREE VALET PARKING ~ ENTERTAINMENT NIGHTLY ~

2895 Kalakaua Ave. • 923-6552 • www.michelshawaii.com

FOR BANQUETS & PRIVATE PARTIES CALL 728-3463

Served with French Fries

$12.95

As a Dessert Sweet Potatoes servedwith Cinn sugar & Vanilla gelato(Single Scoop $5.95 & Double

Scoops $7.50)

or Sweet Potato Fries withextra $1.00 (reg $5.50 or

$3.95-add on order)

We are also offering Sweet Potato Fries

Bistro • Bakery • BarBreakfast • Lunch • Happy Hour • Dinner

Ala Moana Center • Mall Level / Mauka (Next to Victoria's Secret)

946-6388

SAUTEEDMUSHROOM

BURGERS

Specials not valid on Holidays. Advance Reservations required, please call 971-1818.Valet Parking Only.SeafoodvillageHyatt.com Ask about our Kama’aina Discount

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

$10.95 per person(10 people minimum)

• Oriental Chicken Salad

• 4 types of Dim Sum (Siu Mai, HalfMoon, Seaweed Spring Roll,Manapua)

• Szechuan Style Pork w/Garlic Sauce

• General Tso's Favorite Chicken

• Beef and Broccoli

• Seafood Fried Noodle

• Dessert - Almond Float

• Chicken Salad with Oriental Dressing

• Crispy Bacon Seafood Combo Wrap

• Dungeness Crab - Country Style

• Honey Glazed Walnut Shrimp

• General Tso’s Favorite Chicken

• Seasonal Chinese Green Vegetable

• House Fried Rice

• Dessert: Mango Pudding

$24.95 per person(4 people minimum)

Chinese Chicken SaladScallop Soup • 2 Live Maine Lobsters

Sweet & Sour Fish Filet Peking Duck w/Bun • Whole Crispy Chicken

Taro Basket Seafood ComboChicken Cake Noodle • Rice & Dessert

$149$149Special Menu

for10

111N. King St. near Maunakea7am-10pm

521-8268

ALL DIM SUM$1.897AM-2PM

PartyRooms

for up to450

No credit cardsaccepted for special menu

WHERE TO DINE

Symbol KeyBreakfast

Lunch

Dinner

After Midnight

Alcohol served

Online

Catering

Atlantis Seafood & Steak2284 Kalakaua Avenue

922-6868

d.k Steakhouse2552 Kalakaua Ave.,

Waikiki Marriott Beach Hotel

931-6280

Yakiniku Camellia Buffet2494 S. Beretania St.

944-0449

Makino ChayaAloha Tower Mkt place 585-6360

Westridge Mall 486-5100

Camellia Buffet930 McCully St.

951-0511/0611

La Palme D’orAla Moana Center - Mall Level

Mountain side, next to Shirokiya

941-6161

Napoleon’s BakeryLocated inside of Zippy’s

Willows, The901 Hausten St.

952-9200

AMERICAN BUFFETBAKERY

Koko CafeHale Koa Hotel, 2055 Kalia Road

955-0555

Call for eligibility details.

949-4321

CAFE

choose from originaltart, acai-blueberry, greentea, or create your ownflavor by blending realfruit into your yogurt!

it’s all about you

Come to either The Downtown

Fort Street Mall location or The

Windward Mall location to

enjoy $1off any medium

or large blended yogurt!!!(Exp. 9/3/10)

Search: Yogen Fruz Hawaiion Twitter and Facebook for daily specials

the flavor possibilitiesare endless!

D I N I N G O U T | A U G U S T 2 2 - 2 8 , 2 0 1 0 | 1 1

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

SPECIAL GUEST APPEARANCEMaunalua

Wed., 8/25 onlyNathan Aweau

Fri., 8/27 onlySUN ............... Melveen LeedMON ............. Jerry Santos & HulaTUES ............. Robert Cazimero

& Hula

THU ............... Sista RobiSAT ................ Danny Couch

Buy onedinner entree,

receive 2nd entree50% OFFvalid Sun, Mon & Tue with ad

Expires 8/31/10

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com922-5511

RESTAURANTSUNTORY

580 Nimitz Hwy 545-7979

580 Nimitz Hwy.

545-7979

Slow Roasted, Succulent

�$19.95 Prime Rib Mondays

5 pm until all gone

�

KEIKI TUESDAYSFREE KEIKI MEAL*

Chris da ClownBalloon Sculpturing

Games – Drawing ContestsThis Tuesday and Every Tuesday

5 pm to 8pm*with purchase of regular entrée

�SENIOR WEDNESDAYS15% Discount

on Entrees for Seniors 62+

� Island Salad� Three Entrée Courses� Dessert

FAMILY SUNDAYDINNER

�BIG ALOHASUNDAY BRUNCH

$3.95 Appetizer Specials$2 Aloha Beer Special$3 Cocktail Specials

�HAPPY, HAPPY HOUR5 TO 6 DAILY

Every Sunday � 9 am to 2 pmAdults $19.95 Keikis 4 to 12 $8.95

$19.95 per person (for four to twelve people)

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

Not combinable with other discounts. No online or photo-copied coupons.One coupon per group. Discounts off regular adult price. Must have valid ID. Expires 8/27/10

With Family Group 20% OFF

BIRTHDAY SPECIAL

Must have minimum party of 4.One Birthday coupon per party of 4.Coupon valid on actual birthday, ID required. Not combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons.Expires 8/31/10

FREE BIRTHDAY MEALFOR ANY AGE

Kama‘aina WelcomeLunch & Dinner20% OFF

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

*DISCOUNT EXCLUDES ALCOHOLICBEVERAGES WITH THIS AD. EXP. 8/31/10.

KOREAN CUISINE• LUNCH $14.95 10:30 AM - 2:30 PM• DINNER $21.95 3 PM -10 PM

Including: Kal Bi, Sirloin, Chicken,Spicy Pork, Sashimi

WHERE TO DINECATERERS

CHINESE Mandalay (The)1055 Alakea St.

525-8585

Maple Garden/Yen King909 Isenberg Street

941-6641

A Catered Experience94-1068 Ka Uka Blvd.

677-7744

Happy Day Chinese Restuarant3553 Waialae Ave.

738-8666

Nice Day Chinese Seafood RestaurantLiliha Square524-1628

Seafood VillageHyatt Regency Resort & SpaStreet Level, 2424 Kalakaua Ave, #102971-1818

Hee Hing Restaurant 449 Kapahulu Ave.

735-5544

FAMILY DINING

BibasHale Koa Hotel, 2055 Kalia Road.

955-0555

Call for eligibility details.

Bird of Paradise91-1200 Fort Weaver Rd.

689-2270

Angelo Pietro Honolulu1585 Kapiolani Blvd. #10

941-0555

Golden Palace SeafoodRestaurant111 N. King Street

521-8268

Don Ho’s Island GrillAloha Tower Marketplace 528-0807


All You Can EatBuffet

All You Can EatBuffet

Original Szechuan EntreesLunch $11.5011am-2pm

Dinner $15.50 5pm-8:30 pm

cannot be combined withany other discount

AUGUST SPECIALDinner for 10

$151Diced Winter Melon Soup

Crispy ChickenSmoked Tea Duck

Walnut ShrimpSteamed Fish Fillet

Braised Shoyu Pork ThighCrispy String BeansHouse Cake Noodle

Maple Garden /Yen King909 Isenberg Street • 941-6641

www.MapleGardenHawaii.com

Choose from • Broiled Sanma • Broiled Saba • Fried Oyster • Ebi Fry• Saba Nitsuke • Chicken Katsu • Aji Fry • Karaage • Pork Ginger • Sizzling Hamburger Steak • Tempura • Tonkatsu and many more!

1-Choice Teishoku & Ala Carte menu also available

Dinner Menu2 Choice

Teishoku Combo$16.75

Dinner Menu2 Choice

Teishoku Combo$16.75

Served with rice,miso soup, two side dishes, and pickles.

Now taking reservations for Lunch & Dinner

Served with rice,miso soup, two side dishes, and pickles.

Now taking reservations for Lunch & Dinner

1345 S. King Street

Corner of S. King St.

& Sheridan St.

Close to Ala Moana

Shpg Cntr & Wal Mart

TEL.942-4848www.fujio-food.com

Ready made Bentos available daily

Japanese Home Style Restaurant“Hinone Mizunone”

Please enjoy the KAMADAKIGOHAN

cooked completely by “Ogama”.

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

Other discounts not valid.

Dine in Only

Come hungry. Leave happy.ALA MOANA BLVD. (Free Parking)

KUHIO AVE • PEARL CITY • KANEOHE • HILO

Withpurchase

of an entreeand a

Despicable Memovie ticket stub.Expires 8/31/10.

Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket

524-1628

Excludes set menus; Roast Pork, Roast Duck, CharSiu & other specials. Not to be combined with any

other offer. Expires 8/31/10.

Credit Card Sale Only(With Coupon)

Hong Kong Dim Sum &Regular Menu Items

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

15% OFF(Charge) • 25% OFF(Cash)

Dim Sum & Reg. Menu Dine In Special!

10% OFF(Charge) •15% OFF(Cash)

15% OFF Roast Pork, Roast Duck & Char Siu

15% OFF

Celebrating 10Years!

Cash Sale Only (With Coupon)

10% OFF

Happy Day Chinese Restaurant3553 Waialae Avenue

738-8666

Must present couponExpires 8/31/10

Excludes set menu; Not to combined with any other offers.

WESTRIDGE CENTERAIEA • 488-7876

MANOA MARKETPLACE MANOA • 988-7744

with purchase of 2. Exp. 8/31/10

FREE GelatoCookie Sandwich

$1.00 OFFany cake in a cup

or smoothieExp. 8/31/10

20% OFFSenior Special

(60 years or older)M-F 10am - 1pm. Exp. 8/31/10

Must present coupon. One per customer per visit.Not combinable with other offers.

Chicken Breast Mul-Naeng-Myun

596-0799Since 1989

626 SHERIDAN ST. (backside of Walmart)NEW HOURS: MON-SUN 11AM-12 MIDNIGHT

YAKINIKUMILLION

11AM-3PM | $7.50 include taxFeatured Items Available Only At Million

Chicken Breast Bi Bim Naeng-Myun�

�

WHERE TO DINEFAMILY DINING

Hot Pot1518 Makaloa Street

942-5008

IHOPWaikiki - 1850 Ala Moana Blvd • 949-4467

Waikiki - Kuhio & Lewers • 921-2400

Pearl City - Times Sq. SC • 486-4467

Kaneohe - Windward Mall • 235-4467

Hilo - Prince Kuhio Plaza • 959-2600Panya Bistro • Bakery • BarAla Moana Center

Mauka - Mall Level

946-6388

Ranch House, The449 Kapahulu Avenue, 2nd Floor

737-4461

Wailana Coffee House1860 Ala Moana Blvd.

955-1764

Zippy’sCall the one nearest you.

FINE DININGHy’s Steak House2440 Kuhio Ave.

922-5555

Chai’s Island BistroAloha Tower Market Pl.

585-0011

Sam Choy’s BLC580 N. Nimitz Hwy.

545-7979

Stage Restaurant1250 Kapiolani Blvd.

237-5429Kit N Kitchen1010 University Avenue

942-7622

Kani Ka Pila Grille2169 Kalia Rd, Outrigger Reef on the Beach

924-4990

GRAND OPENING

SHABU SHABU Restaurant942-5008 Healthy & Fresh

Ingredients

BYOB (no corkage fee)

Exp. 8/31/10

BROTH - BUY 1 GET 2ND 50% OFFALL PLATES CHOICES - 15% OFF

Introducing

Shabu Shabu Special

1518 Makaloa St. (across Walmart) • Open 7 days, 11am-11pm


5-Year AnniversarySpecial!

FREE GYOZA(3 pieces)

with purchase of anyregular orders.

Exp 8/31/10

677-5388 94-050 Farrington Hwy. • Waipahu, HI 96797

ton tonramenF I N E R A M E N H O U S E

The Best Soft Rib Ramen in Hawaii! “NO MSG”

Ribs are slowly cooked over 8 hours until tender and juicy,original Japanese Style. Ramen is served in garlic shoyu

base with traditional half cooked egg. You must try it!

AUTHENTIC KOREAN DISHESFeaturing

Black Goat Pot Stew & Monk Fish

Lunch Specials & Platesstarting at $5.99

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

AUTHENTIC KOREAN DISHES

449 KAPAHULU AVE., STE. 101735-5544

WWW.HEEHINGHAWAII.COM

Seafood Prime Rib BuffetSlow roasted prime rib, roast suckling pig, char siu porktenderloin, sashimi, snow crablegs, fresh fish poke, tako

poke, over 25 salads and appetizers, Hawaiian luaubuffet, delicious Chinese entees and much, much more!$27 adults $26 seniors $14 keikis 3 to 12

Served from 4 pm to 9 pm

September “Back to School” MenuChinese Chicken Salad

Scallop Golden Corn SoupRoasted Garlic Chicken

Maine Lobster with Ginger ScallionsSteamed White Fish Fillet with Lemon Shoyu

Orange Beef TenderloinIsland Long Beans with XO Sauce

Braised Hunan TofuSteamed Rice

$199 Table of Ten (Reg. $229)Let Us Do the CookingChinaman Hat • Wintermelon Soup

Hong Kong Crisp ChickenBeef and Broccoli • Ma Po Tofu

Pepper Salt Shrimp • Steamed Rice$49 for four (reg $69) Available daily until 6:30 pm

This coupon required. Expires September 15, 2010

Hong Kong Dim Sum Special One FREE Selection with thePurchase of Four Selections

This coupon required. Expires September 15, 2010

Pianist Terry Tom Performs Every Thursday 6pm to 9pm

$228Chicken Salad with Jelly Fish

Imperial Scallop Soup

Peking Duck with Bun

Salt & Pepper Shrimp

Seafood w/Vegetables in Taro Basket

Steamed Fish Fillets w/Ginger Scallion

Black Mushroom with Baby Pak Choy

Steamed Rice, Dessert

1055 Alakea St.525-8585

Special Price for Table of 10

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

www.themandalayhawaii.comMon - Sun 10:30am to 9:00pm

Excluding all coupons and other discounts. Dine-in only.

1860 Ala Moana Blvd.Validated Parking

Open 24 Hours 955-1764

1860 Ala Moana Blvd.Validated Parking

Open 24 Hours 955-1764

WHERE TO DINEFINE DINING

Top of WaikikiWaikiki Business Plaza

2270 Kalakaua Ave.

923-3877

ITALIANSarento’s Top of the “I”1777 Ala Moana Blvd.955-5559

GREEKThe Fat Greek3040 Waialae Ave.734-0404

JAPANESEHakone100 Holomoana St., Hawaii Prince Hotel

944-4494

Hifumi Japanese RestaurantChinese Cultural Plaza

536-3035

Kobe Japanese Steak House1841 Ala Moana Blvd.

941-4444

Kozo SushiKahala Mall 738-KOZO

Keeaumoku 946-KOZO

Moiliili 951-KOZO

Pearlridge 483-6805

Pearl City 455-6805

Makino Chaya1 Aloha Tower Dr. 2nd Flr. 585-6360

98-150 Kaonohi St. 486-5100

Restaurant SuntoryRoyal Hawaiian Shpg Cntr 3rd Flr.

922-5511

Sansei Seafood RestaurantWaikiki Beach Marriott Resort

2552 Kalakaua Ave,

931-6286

Sushi Company 1111 McCully Street947-5411

Sushi Ichiban3579 Waialae Ave.737-8820

Hinone Mizunone1345 South King St.

942-4848

Try our Signature Dish….The Royal Platter – Serves 24 Lamb Chops, 8 Garlic Shrimp, Greek Salad, Greek Fries, Hummus, Pita Bread, Baklava.BYOB (no corkage fee)3040 Waialae Ave (corner of St. Louis & Waialae) 734-0404

Open daily 11am-10pm • take-out and catering available

www.fatgreek.net

WaikikiLocation

Coming Soon!


The Hale Koa welcomes all active duty and retired military, Reserve/National Guard members and dependents, current or retired Department of Defense civilians and sponsored guests.

For information and Tickets please call 955-0555 or visit us online at www.halekoa.com

• Authentic German Food & Beverages available for purchase• Live Traditional Oktoberfest Band • Dance Contests, Prizes and Giveaways

Tickets On Sale August 30th

Oktoberfest 2010 is WunderbarThe countdown has begun to Experience the Best German Party!

Hale Koa HotelBanyan Tree Brauhaus

September 29 – October 3 • Admission $10

One coupon per order. Cannot be combined with other offers.

Expires 8/31/10

Keeaumokuby Wal-Mart946-5696

(KOZO)

941-4444

NIGHTLY 5:30 PM - 6:30 PMTeriyaki Chicken . . . . . . . . . . . . .$15.95Daily Fish . . . . . . . . . . . . . . . . . .$23.95Sukiyaki Steak . . . . . . . . . . . . . .$20.95Teriyaki Steak & Chicken Combo . .$21.95Kama‘aina & Military Discount

Available (with proper ID)

1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village

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

803 Kam Hwy • 455-5888(Old Pearl City Chinese Restaurant)

Lunch Daily11-2pmDinner5-9pm

Beverages Not IncludedEXPIRES 8/31/10

10%OFFLunch & DinnerMon - Thur Only

All To GoOrders

Thai Cuisine

Catering & Party Rooms Available

WHERE TO DINEJAPANESE

Tanaka of TokyoEast, in King's Village, 922-4233

Central, in Waikiki Shopping Plaza,

922-4702

West in Ala Moana Cntr-

Hookipa Terrace 945-3443

KOREANFrog House Restaurant1604 Kalakaua Ave.

951-9370

3660 on the Rise 3660 Waialae Ave.

Yakiniku Million626 Sheridan St.596-0799

PACIFIC RIM The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel923-2277

Prince Court100 Holomoana St., Hawaii Prince Hotel944-4494

Green Papaya629 Keeaumoku St.

953-2340

VIETNAMESE

Souvaly Thai Cuisine803 Kam Hwy.

455-5888

THAIBangkok Chef1627 Nuuanu Ave. 585-8839

2955 E. Manoa Rd., 988-0212

Ton Ton Ramen 95-050 Farrington Hwy, Waipahu 677-5388


recipe

Vancouver who always requestsan order of Honey Walnut Shrimpwhen they visit every year,” headds. “It’s a favorite among mykids, too!” Whether you’re atourist or a local, stop on in —you’ll be glad you did.

SeafoodVillage

Hyatt Regency Waikiki; Street Level

2420 Kalakaua Ave., #103971.1818

My go-to choice when it comesto dim sum also is now amongmy top picks when it comes tothe renowned Honey WalnutShrimp. Lisa Lum has been theowner of this Kaimuki eatery for10 years, and there’s a reason it’salways bustling with customers.The chefs, for example, are con-tinuously serving up a wideselection of ono Cantonese cui-

sine at reasonable prices. Comefor lunch and expect the place tobe packed with loyal patronsordering dim sum as well as offthe menu. Upon my mid-after-noon visit, Lum presented mewith an order of Honey WalnutShrimp (that’s 13 tiger shrimpsfor only $12.95), and because it’smeant to be served family-style,you can be sure I had a doggy bagto take home for dinner.

“We deep-fry our shrimp andthe batter is especially fluffy,”Lum explains. “We also add eggyolk to the cream sauce of may-onnaise and the sweetened con-densed milk.” This unique addi-tion to the recipe really intensi-fied the richness of the dish andenhanced the thick consistencyof the sauce. The candied wal-nuts are glazed with honey and

sugar, undeniably making it atreat all its own. There’s nodoubting the fact that besidessome leftovers, the only thing Iwas left with was a full stomachand a smile on my face.

Happy Day3553 Waialae Ave.

738.8666

Golden Palace Seafood Having always accompanied

my grandparents to Chinatown toretrieve their groceries for theweek, I can honestly say that I’ve

been toa multitude of area restaurants.However, to my surprise, thisassignment brought me for myfirst time to this casual restauranton North King Street — you can’tmiss it, as there are giganticChinese pillars fronting therestaurant. Ever-busy, GoldenPalace’s dollar dim sum is a popu-lar choice among dining patronsand the Honey Walnut Shrimp foronly $9.95 is definitely worth yourbuck. Ten deep-fried shrimptossed in a special sauce await

your consumption if you’re order-ing ala carte from the menu, andexpect 25 pieces of the tantalizingshrimp if you’re in need of a partyplatter. With every bite, sink yourteeth into a crispy golden crust ofjuicy, delectable shrimp that’sever so sweet. Make sure to leaveroom for dessert — the freshCustard Tarts are scrumptious!

GoldenPalace

Seafood111 N. King St.

521.8268

Happy Day

Preparation• Combine water and 1/4 cupsalt and sugar in a large pot.Bring to a boil over high heat.Add shrimp and immediatelyturn off heat. Let the shrimp sit

for 30 seconds, remove from pot,then rinse with cold water tocool down.• Chop the shrimp into 1/2-inchpieces and place in a nonreac-tive bowl. Add lemon, lime and

mango juice. Stir in cucumber,onion and chili. Refrigerate for 1hour.• Add tomato, avocado, apple,chopped cilantro, oil and salt toshrimp mixture. Let sit for mini-

mum 10 minutes before serving.Garnish with cilantro leaves, ifdesired.Tip: A nonreactive bowl or pan— stainless-steel, enamel-coatedor glass — is necessary when

cooking with acidic foods suchas lemon to prevent the foodfrom reacting with the pan.Reactive pans, such as alu-minum and cast-iron, can impartan off-color and/or off-flavor.

– From page 2

Shrimp Cevicheby Chef Chai Chaowasaree


Ceviche• 1 pound raw shrimp (21-25 per pound), peeledand deveined• Juice of 2 lemons• Juice of 2 limes• 1/4 cup orange juice

concentrate or mango juice• 1 cup diced, seeded, peeled

cucumber (1/4-inch dice)• 1/2 cup finely chopped red onion

• 2 serrano chilies, seeded and finely chopped

• 1 cup diced, seeded tomato• 1 avocado, chopped into

1/2-inch pieces• 1/2 cup small diced green apple• 1/4 cup chopped cilantro • 1/2 cup olive oil (optional)• large pinch of sale, to taste

Ingredients• poaching liquid• 2 quarts water• 1/4 cup kosher salt• 1/4 cup kosher sugar

Right: At Happy Day, the batter aroundthe shrimp is particularly fluffy. Far right:The dish at Golden Palace Seafood islight on the wallet, costing just $9.95.

ono, you know

Hawaii Dining Out 22 Aug 2010

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Transcript of Hawaii Dining Out 22 Aug 2010