Manager Bailey Kanae grills up Gyu-Kaku’s savory fare.

Gyu-Kaku Japanese BBQ inWindward Mall sizzles withappetizers, entrees and more,as patrons take charge of thegrill yakiniku-style.See Page 4 | Leah Friel photo

Hoku’s presents its star vegetarian special | 11New Eagle Cafe soars with mouth-watering favorites | 28

ALSO:Chai’s back in biz | 14

Some like it hot!

AN EDITION OF

MARCH

3-9, 2013

On a mission to eat ashealthy as possible with-out relinquishing flavor

and taste, I’ve been scouting outguilt-free fare that is neither blandnor boring. Yes, there is a plethoraof salad options to choose from,as well as fruit medleys, but whatif I’m craving something with sub-stance? Something meaty, some-thing that will leave me satisfiedfor hours on end? Where do Iturn? Well, the answer is found inthe portobello mushroom. Thisversatile, large Crimini mushroomis tender and meaty in texture,with a delicate flavor profile tomatch. Whether sauteed, ovenroasted or grilled, portobellomushrooms can be incorporatedinto a myriad of fare. For a chef,portobello mushrooms are a play-ground for culinary artisticstylings.

So, this week, Ono readers, it’stime to get down to the nitty-grittyof the one and only portobellomushroom, as it takes the throneand shines in the limelight of theseamazing dishes found at the follow-ing Ono, You Know establishments.

Brasserie Du VinTransport yourself to a quaint

hot spot that much resembles acharming restaurant or cafe youwould stumble upon in Europe.Enter Brasserie Du Vin. Locatedacross from the historic HawaiiTheatre, this premier, pet-friendlyrestaurant features a full indoor barand seating area, in addition to aserene outdoor patio where pa-trons can take time to enjoyFrench-inspired appetizers, soups,salads, entrees and desserts. Thencomes the wine! Brasserie Du Vinwill send you to vino heaven withits more than 225 wine selectionsavailable by the glass or bottle.

Chef Marco Elder’s cuisine is un-doubtedly some of the best I’veever tried, and his Grilled Porto-bello ($11) deserves eternal praise.Seemingly simple, Grilled Porto-bello features a grand portobellomushroom that is tender beyondcompare, and stacked with meltedmozzarella cheese, caramelizedonions, tomato, arugula, avocadoand sauce vert on a freshly baked,homemade flaky croissant.

ono,youknow

Brasserie Du Vin Big City Diner Hukilau

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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 18

By Alana Folen | Photos by Leah Friel

Above: The editor has an eternallove for Du Vin’s Grilled Portobello.

Left: Du Vin’s Grilled Portobello($11)

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

Amuse Wine Bar and Cupola TheatreHonolulu Design Center • 2nd FloorFree covered parking

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

Scan for peek atthe fun atAmuse Wine Bar

26.3 Course Chef ‘s Lunch Tasting MenuCall 808.237.5429for details and reservations

$

Honolulu’s “See and Be Seen” Pre-Clubbing Hangout…Live Music, D’lish Appetizers, $5 Happy Hour, Impressive Wine Selection,Beer Tap Party Tables and Signature Cocktails…Come take the edge off your work day, Amuse Wine Barwill ease you into the right mood. AmuseWineBar.com

A Blank Canvas ready foryour artistry…From Intimate concerts andMemorable Weddings to GalaFashion Shows and CorporateWorkshops… The Cupola Theatreis a unique events venue withaward winning accomodations.Contact Trina at 808.237.5475 ortshiroma@hdc-hawaii.com for more information and details.

35.3 Course Chef ‘s Dinner Tasting MenuCall 808.237.5429for details and reservations

$ Honolulu Design Center 1250 Kapiolani Blvd. 2nd FloorFree coveredparking

Live Music 7-9pMon, Wed, Fri

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

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

Things are heating up atWindward Mall, thanks to Gyu-Kaku Japanese BBQ, a relatively

new hot spot to hit Kaneohe’s diningscene since it opened its doors forbusiness almost two years ago. Dinerscan’t get enough of the thrill of thegrill, as you cook your desired meatsand vegetables over a stone grill,which, as an added bonus, doesn’tleave you smelling like barbecue afteryour meal.

According to general manager Ja-son Wong, Gyu-Kaku is the perfectplace to bring people together. Thepossibilities are endless as far as thecuisine is concerned, and the trendyand relaxed atmosphere makes for anintimate setting.

Dining Out recently caught up withWong, as he delved into the ins andouts of Gyu-Kaku, a place worth visitingagain and again.

» » » » »

DO: Gyu-Kaku Japanese BBQ is al-ways bustling with diners who can’twait to sample the famous cuisine here.What makes Gyu-Kaku stand out fromother yakiniku-style restaurants?

Wong: Unlike other yakiniku restau-rants, which are usually all-you-can-eat,

everything at Gyu-Kaku is served a lacarte or in sets. We are an upscaleyakiniku restaurant and we only utilizehigh-quality meats. There is high de-mand for our meats. In fact, we proba-bly go through 100 pounds of chickenper week.

DO: For someone who has yet todine at Gyu-Kaku, how would you de-scribe the dining concept?

Wong: As a Japanese yakiniku-stylerestaurant, Gyu-Kaku is a great placefor the whole family and to meet upwith friends. We provide a very inter-active dining experience here, whereyou can cook your own meats, enjoy avariety of dishes and talk story. Gyu-Kaku’s vibe is laid back. We don’t put atime limit on our customers, so you caneven stay for five hours, if you wish.

We’re known for our lunch sets, whichare complete meals for one person, anddinner sets, which are complete mealsfor two people. Here you can order abunch of different things. Portions areusually around 4 ounces. We want ourpatrons to be able to try a little bit ofeverything.

DO: What are some of the restau-rant’s most popular dishes?

Wong: Kobe New York ($13.95) offers

Dining Out » Cover Story » Gyu -Kaku Japanese BBQ

Story by Alana Folen » Photos by Leah Friel

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diners Kobe steak with Japanese seasalt. It’s highly marbled and has a lot offlavor. This exceptional cut of meat isnow prepared by the distributor exclu-sively for Gyu-Kaku — the only locationinternationally where can find this spe-cific cut of beef.

Our customers also like our YakinikuSet ($8.95), which is only available from11 a.m. to 4 p.m. Monday through Fridayfor lunch. This set features garlic chickenand yaki shabu teriyaki with salad, rice,soup and a beverage. Yaki shabu teriyakiis a tender, thin cut of beef.

When looking for our barbecue beefbest-seller, our No. 1 pick is Harami MisoSkirt Steak ($8.50).

Besides the meats that you cook onthe grill, our bi bim baps are popular.For instance, we have a Smoked PorkBi Bim Bap ($8.95), a rice dish servedin a stone bowl. This dish consists ofrice, smoked pork, carrots, snap peas,onions, kimchee and egg splashed withshoyu. It’s similar to kimchee fried rice,but it cooks in the bowl and our serverswill mix it together for you.

DO: Delicious! Are there any new itemson the menu that patrons must try?

Wong: Yes. We have a new appetizer,Agedashi Tofu ($4 regular, $3.50 happyhour), which is not listed on the menuyet, but our servers will tell you aboutit upon your visit. Agedashi Tofu is afirm tofu, fried with a barbecue sauce,garnished with chichimi (seven spice),and topped with nori, ginger and greenonions.

DO: What do you think has con-tributed to Gyu-Kaku’s continued suc-cess?

Wong: I would say our happy hourbecause it’s basically never-ending.Diners can take advantage of happyhour specials available all day Sunday

and Monday, as well as from 11 a.m. to6 p.m. and again from 9 p.m. to closingTuesday through Saturday. Additionally,Gyu-Kaku features “Super Happy Hour”deals from 9 p.m. to closing Sundaythrough Thursday, which is a great dealfor the late-night crowd. We draw in alot of people for happy hour. We alsorecently unveiled our very own beercalled Aka ($2.50 glass, $10 pitcher), ared lager. It looks like a heavy beer, butit’s really light. It’s caramel-like with ahint of toffee-like nature. It has a realnice flavor to it. It’s our top-selling beerat the moment.

We also have an unbeatable 10-course menu, which is perfect if you’rereally hungry or want to try a bit ofeverything. And many people wouldbe surprised at our dessert selection.We have S’mores, Bread Pudding Bites,Deep-Fried Cheesecake and a varietyof ice cream, including green tea andwasabi flavors.

D I N I N G O U T | M A R C H 3 - 9 , 2 0 1 3 | 5

46-056 Kamehameha Hwy. #F1,Kaneohe744-2157Open daily at 11 a.m., last dinnerseating at 11 p.m. Monday throughThursday, and midnight Friday andSaturdaygyu-kaku.com/hi/windwardmall.htm

Dining Out » Cover Story » Gyu -Kaku Japanese BBQ

» » » » »

Gyu-KakuJapanese BBQ

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1» Manager Bailey Kanae, server Jill Isono and server Maile Bee

2» Kobe New York ($13.95)3» Garlic Shrimp Tatsuta-Age

($7.95, $6.95 happy hour)4» Yakiniku Set ($8.95)5» Agedashi Tofu ($4, $3.50

happy hour)6» Smoked Pork Bi Bim Bap

($8.95)7» Pork Lovers Set ($13.95)

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With such a widearray of Koreany a k i n i k u - s t y l e

eateries to choose from onthe Island, how do you knowwhich one to go to? The firstthing to pay attention to isthe foundational quality ofevery great table-top grillingestablishment — its meats!When it comes to the mostfresh selection of prime cuts,it’s got to be Camellia Buffeton McCully Street.

During the past 30 years,the eatery has garnered a siz-zling reputation for its all-you-can-eat buffet ($17.95 lunch,$25.95 dinner), which pres-ents diners with a bountiful

world of savory meats,

from chicken and steak(dinner buffet only) tobeef ribeye and hotspicy pork, all ready tobe grilled at your table.

The true test in findingthe right yakiniku spot,though, is tasting the holygrail of all Korean meats:Kalbi short ribs. Camelliaknocks this out of the parkas well.

“Kalbi is our most popularitem,” says owner June Ha.“It’s not regular kalbi; it’s avery good, high-quality meatthat is very tender.”

The restaurant’s secretmarinade doesn’t hurt either.As Ha describes, the shortribs are marinated for 24hours before they are readyto grill, which allows them toabsorb every drop of flavor.“We’ve been around for 30years and have used thesame sauce the whole time.People know about it andlove it,” she says.

Camellia’s newest item —pork belly — adds flair to themenu as well. With its ownpunch of natural flavor, allyou have to do is throw it onthe grill bare and watch ittransform into smolderinggoodness.

Beyond its meats, Camel-

lia’s buffet features more than50 items that make it worthvisiting. An assortment ofready-to-grill vegetables,sides of banchan as well asmiso and red bean soup willround out your dining expe-rience. Then, end your feastwith fruits, Jell-O or frozenyogurt for dessert, as well asa cup of soothing sikhye (Ko-rean sweet tea).

Seafood lovers are takencare of as well, especially dur-ing the dinner buffet, whenthey can enjoy an endlessamount of fresh shrimpamong other items.

So if you want to knowwhich spot to choose, Camel-lia Buffet passes the test.

1 Owner June Ha.Leah Friel file photo2 Pork Belly (partof the lunch anddinner buffet).Nathalie Walkerphoto3 Fresh Shrimp(part of dinnerbuffet). LawrenceTabudlo filephoto

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

CAMELLIA BUFFET

WHERE 930 McCully St., Honolulu

CALL951-0511

HOURS Open daily, (lunch) 10:30 a.m. to 2:30 p.m. and (dinner) 2:30 to 10 p.m.

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Chicken with Corn SoupFried Crispy Whole Chicken

Walnut ShrimpSalt & Pepper Pork Chop w/ Tofu

Steamed Fish Filet 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. Dine-In Only.Cannot combine with other discounts or specials

Special Menu$138 for 10 people

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

WHOLE LOBSTER $12.95WHOLE LOBSTER $12.95(reg $18.00)(reg $18.00)

1 FREE LUNCHfrom our Value Menu!

Dine in only. Must present coupon. 1 coupon per party. Cannot combine w/other offers or discounts. Exp 3/7/13.

Purchase 2 regular lunch entrees between 11am - 2pm and receive

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

678-8058New Items

678-8058

808 Yong’s BBQNow Serving Breakfast All Day808 Yong’s BBQNow Serving Breakfast All Day1 FREE medium size DRINKwith purchase of 1 regularPLATE or COMBO!

BY JAIMIE KIM

With AmericanizedChinese cuisinechains popping up

all over the island, it is becom-ing increasingly difficult to findan authentic restaurant, right?

Wrong. You must not have dined at

Canton Seafood Restaurant.Not only does the restaurantboast an extensive selection ofseafood eats (there are nearly180 selections on its regularmenu), it’s also serving it withan authentic flair.

“Chinese people love therestaurant,” shares assistantmanager Helen He.

The restaurant, which willhave been open for two yearsin April, benefits from a cheforiginally from China.

“The chef concentrates onquality,” says He.

The Live Lobster ($18.99each or $12.99 when orderedwith an entree) is housed intanks in the restaurant, and canbe served with one of foursauces: ginger and green onion,pepper and salt (no gravy),

black bean, or butter and garlic. Unlike other Chinese restau-

rants on the island, He says thatCanton Seafood serves thebest type of lobster: Maine lob-sters.

Another popular item is Clam

with Black Bean Sauce ($12.99).The generous portion of clamis boiled before the sauce isadded and it is stir-fried.

Stop in for lunch and you willfind yourself attempting tomake a selection from close to50 lunch specials with pricesstarting at $5.99. The restau-rant’s Shrimp with Egg ChowFun ($5.99) is made with chowfun noodles (rice noodles),peas and shrimp, and gravywith eggs.

The restaurant’s opendining space and ampleamount of tables are invit-ing to families and groups.Plus, the more people yougo with, the more you’ll beable to try.

D I N I N G O U T | M A R C H 3 - 9 , 2 0 1 3 | 7

eatthis

Seafood shines through, Cantonese styleCANTON SEAFOODRESTAURANT

WHERE 923 Keeaumoku St.,Honolulu

CALL 955-3388

HOURS 10 a.m.-midnight, daily

FAR LEFT Shrimp with EggChow Fun $5.99LEFT Clam with Black BeanSauce $12.99

Nathalie Walker photos

Reservations: (808) 536-5353Lunch 11:00 am - 2:00 pmDinner 5:00 pm - 10:00 pm

Happy HoursSunday - Saturday 4:00 pm - 6:30 pm

Special Wines $6.50Martinis and Special Cocktails by 53

$7.00

Special All Night Happy HourSunday, March 3, 2013 Only

4 pm-12 am

Local Entertainment6:00 pm - 9:00 pm: Starr Kalahiki & Kit Eberbach

9:30 pm - 11:30 pm: Mango Season Like us on

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

KITCHEN INSIDER

Who or what inspires you as achef/manager/owner? Seasonal andreadily available products inspire meto create certain dishes. The cus-tomers we serve also inspire me tocreate food they want to enjoy. Wewould like them to eat what theywant, but we also want to exposethem to things they haven’t had be-fore or normally wouldn’t try.

What's your most popular dish? Ourmost popular dish is our Ahi Katsu.This appetizer has been on ourmenu since day one. It is simplymade starting with sashimi gradeahi, wrapped with fresh spinach and

nori, then crustedwith panko andquickly cookedrare. To com-plement theahi katsu, weserve it with

a pair of seasonedrice, thinly cut cu-cumber stringstossed in our soysesame dressing, then finished witha wasabi ginger butter sauce. It isso popular that some guests orderit as an appetizer, then finish theirmeal with another order.

Is there a dish that you create that'snot on your menu, but available uponrequest? We once made an amusebouche for one our special diners —it was a Pan-Seared Masago Arare-crusted New Zealand Salmon. It wasso well received that they requestedit each time they dined with us. It isnever a problem because we regu-larly have the ingredients on hand toaccommodate them. Another in-stance is our Crispy Garlic ScallionPrawns. It was featured on our menufor a short time, and then when wechanged our menu and tried a newpreparation of prawns, our customersrequested the crispy garlic scallionstyle, so we brought it back. Over the

years we have learned to rotate ourcustomers' favorites, and with our fre-quent menu changes, we are able toaccommodate our customers' re-quests as much as possible.

What is the biggest complimentyou've ever received as a chef/man-ager/owner? I appreciate every com-pliment no matter how big or small. Iam humbled and grounded by eachone. They help validate the fact thatwe are serving people what theywant. Every “thank you” is an impor-tant compliment.

If you could serve food to a celebrity,who would it be and why? What dishwould you serve? I would like to cookfor Johnnie Walker because I love hisscotch. I would cook our CertifiedAngus Beef New York Steak Alaeabecause I think it would pair won-derfully with Blue Label.

3660 ON THE RISE

3660 Waialae Ave. | 737-1177Tuesday-Sunday, 5:30-8:30 p.m.

NAME Lydell Leong TITLE Chef de Cuisine

TRAINING/EDUCATION KCC/School of

Russell Siu

TIME AT ASAHI GRILL 16 years

Renowned for its buffet and dim sum takeout, HoHo Chinese Cuisine serves delicious traditionalCantonese-style food. Take advantage of dine-in buf-fets featuring more than 30 different items, includingSalt & Pepper Shrimp for lunch and Steamed SnowCrab for dinner.

Dine-in hours are 10:30 a.m. to 9 p.m. Sundaythrough Thursday, and 10:30 a.m. to 10 p.m. Fridayand Saturday; the lunch buffet is available from10:30 a.m. to 2:30 p.m. daily; dinner buffet from 5 to9 p.m. daily.

The dim sum counter is available for takeout onlyand opens early from 6 a.m. (8 a.m. Sundays). Formore information, call 692-9880.

XtraHelping

Ho Ho Chinese Cuisine

Ever wonder what goes on behind the scenes at yourfavorite restaurant? Well, much credit goes to the manychefs, owners and managers who work diligently day in

and day out to make sure Hawaii's diners have a top-notchdining experience.

This week, Dining Out gets the inside scoops from 3660 onthe Rise chef de cuisine Lydell Leong, who gives us a littletaste of 3660 and shares just what fuels his culinary drive.

Crispy Garlic Scallion Prawns | Lawrence Tabudlo file photo

Assorted Dim Sum ABOVE Snow crabLeah Friel file photos

Leah Friel file photo

Pearl Cityby Wal-Mart455-6805

Kahala Mall738-5696

(KOZO)

Moiliili 951-5696

(KOZO)

Keeaumokuby Wal-Mart946-5696

(KOZO)

Pearlridge483-6805

10% OFF

SUKEROKU PLATEReg. $19.50

www.kozosushihawaii.com 36 pcs. One coupon per order. Cannot be combined with other offers. Expires 3/15/13.905 Keeaumoku Street

OPEN 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

1 Crispy Calamari ($7.95) andBroccoli Sauteed ($7.95)2 Lemon Beef Salad ($9.95)3 Summer Rolls ($4.95) andCrispy Spring Rolls ($7.50)

Rachel Breit photos

The menu at Pho My Lien wasbrought to Hawaii by Tommy(My) Dang and his wife Lien,

who decided to share their familyrecipes to the hungry diners ofHonolulu. Good thing they did. PhoMy Lien is simply an outstanding andaffordable Vietnamese restaurantcentered around fresh ingredientsand friendly service. What morecould you ask for?

A great example is Crispy Calamari($7.95). It’s outstanding and unique.Cut into strips more than standardrings, the tender and crispy pieces ofsquid look more like french fries thanbattered and fried rings of seafood.Texturally, it’s a lot like fried potatoes,and that’s not a criticism. The calamariis deep brown and crunchy, yet ten-der. It’s lightly spicy, has a tasty dip-ping sauce and is flavorful without be-ing overwhelming.

Crispy Spring Rolls ($7.50) andSummer Rolls ($4.95) are appetizerstaples at nearly every Vietnameserestaurant and at Pho My Lien it’s nodifferent. What’s different is that Pho

My Lien is clearly better than most.The summer rolls are a mixture of aro-matic flavors that includes fresh mint,bean sprouts, rice vermicelli, a choiceof shrimp, pork, beef, chicken or tofu,and served with a slightly spicypeanut sauce. The spring rolls are sim-ilar, but deep-fried to a crispy goldenbrown and stuffed with pork, chickenor shrimp, shredded carrot, long riceand mushrooms.

Broccoli Sauteed ($7.95) may seemoddly named, but it makes sensewhen you realize the tangy andcrunchy broccoli comes with a choiceof either chicken, pork, beef, shrimpor tofu. Most importantly, it's delicious.Don’t let the name confuse you.

If you’re looking for something lightand refreshing on a warm day, LemonBeef Salad ($9.95) might be yourchoice. Tender sliced beef is mixedwith romaine lettuce, cucumber,tomato, toasted peanuts, fried onionflakes, parsley and topped with asweet lemon sauce. Who knew a beefdish could be so refreshing?

Oh my, Pho My Lien!

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PHO MY LIEN

WHERE 98-150 Kaonohi St., Suite B213-B, Aiea

CALL488-4900

HOURS Monday-Saturday, 10 a.m.-10 p.m.;Sunday, 10 a.m.-8 p.m.

2

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 3/7/13

Exp. 3/31/13

735.1122 1137 11th Ave

FREE

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

53 BY THE SEA

WHERE 53 Ahui St.

CALL530-5353

HOURS Dining roomDaily, 11 a.m. to 2 p.m. and 5 to 10 p.m.

Bar 11 a.m. to 2 p.m. daily; 4 p.m. to midnight Sunday to Wednesday;4 p.m. to 2 a.m. Thursday,Friday and Saturday

WEB 53ByTheSea.com

NOTES Dress code: smart casual(long trousers, collared shirtsand shoes for men)

53 By The Sea introduces a newbar menu today and celebrateswith all-night T’s Lounge happy

hour specials starting at 4 p.m. (March3 only). There also will be live musicby Starr Kalahiki and Kit Eberbachfrom 6 to 9 p.m. and the MangoSeason from 9:30 to 11:30 p.m.

Located at the site of the formerJohn Dominis Restaurant in Kakaako,53 By The Sea opened in Septemberserving fine-dining regional cuisine ina luxurious setting with premier viewsof Diamond Head and the Waikiki sky-line. From the outside courtyard to theindoor dining room and T’s Loungeand Bar, it’s as if you’re in a castle-likemansion.

Guests enter through large palace-like double wooden doors and are im-mediately greeted by a grand staircase

surrounded by shiny, white limestoneflooring. The restaurant, which costmore than $16 million to renovate, alsooffers breathtaking views throughpanoramic floor-to-ceiling windowsproviding no bad seat in the house. Tothe right is T’s Lounge and Bar, with astunning Italian-made Fazioli grand pi-ano and an impressive collection offine liquor, creating a colorful sight ofreflecting bottles, almost like a jewelrybox. The wine list also is exceptional,created by master sommelier RobertoViernes.

The new bar menu features 11 gour-met tapas-style dishes, including LobsterRoll 53 ($19) which is lobster salad en-cased in a toasted roll, parsley basil aioliand seasoned potato; Truffle Arancini($21) consisting of truffle cream, chivesand shaved truffles; and Tomato Tartar($15) with burrata cheese, vin cotto, basilpesto and ciabiatta.

T’s Lounge martinis and cocktailshappy hour regularly runs from 4 to6:30 p.m. daily and 10 p.m. to 1 a.m.Thursday-Saturday. Enjoy special cre-ation cocktails by T’s or martinis for$7 and sommelier selected wines for$6.50. William “Willy” Suarez serves asthe new bar supervisor and ConnarBarbaree is the in-house sommelier.From the design of the restaurant tothe extravagant menu, as well as anover-the-top friendly staff, 53 By TheSea has become a first-class diningdestination to remember.

Cheers to an anticipated bar menu

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1 Lobster Roll 53 ($19)2 Truffle Arancini ($21)3 53 By The Sea’s executive chefThomas Ho4 Tomato Tartar ($15)

Nathalie Walker photos

Must present coupon. Cannot combine w/other specials. Exp. 3/7/13

% OFFall items

mamaya

15March Special

492-1863

Vegetarian Platter— OK, ho hum,sounds good.

Such a pedestrian titlenormally wouldn’t exact-ly fire up your taste buds.

But, veggie lovers, thisis Hoku’s Vegetarian Plat-ter ($28), created by TheKahala Hotel and Resorts’executive chef WayneHirabayashi.

Piqued your interest?According to the chef,

“Hoku’s Vegetarian Platterfeatures fresh seasonalvegetables — local as wellas wherever — that are pre-pared using different cook-ing methods, flavors andstyles. Menu items willchange according to what’savailable at the markets.”

OK then. Bring it on!For example, Cipollini

onions, asparagus andHamakua King Mushroomsgrilled with olive oil, saltand pepper; baby zucchini,sunburst squash, Ho Farmstomatoes, Kahuku corn,Shimeji mushrooms andtempeh with spinachsauteed with olive oil, garlicand herbs. Also in the sea-sonal lineup are wok-friedvegetable fried rice, wok-fried vegetables and wok-fried eggplant; tempura av-ocado and Hamakuamushrooms; steamedbroccoli, and green and

white asparagus; roastedheirloom carrots. Raw veg-etables feature tomatoeswith pesto and balsamic,and Big Island Hearts ofPalm with yuzu; brown ricesushi; salt-crusted babypotatoes, roasted finger-lings and garlic mash.

How are those tastebuds doing now?

To complement this fresh,pure and simple bounty,

Hoku’s is showcasing man-ager Dante Camara’s Wineof the Month Selection forMarch: Ancien Wines 2010Napa Valley Pinot Noir,“which offers a nose ofblueberry, cherries andhuckleberry pie that floatsatop dried currant notes,mushrooms and wet stone.”

Who needs dessert?

Contact Terri Hefner at diningout@staradvertiser.com

VO veg’noutwith

Terri Hefner

HOKU’S

WHERE The Kahala Hoteland Resort5000 Kahala Ave.

CALL 739-8843

HOURS Open for dinnerWednesday-Sunday, 5:30-10 p.m.Sunday brunch, 10 a.m-2 p.m.

Vegetarian Platter ($28)Leah Friel photo

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

Lunch $12.95Kids $7.50 (Ages 5–12)

Dinner $16.95Kids $9.00 (Ages 5–12)

Reservations Recommended*Free parking available at First Hawaiian Bank

10% OFFEntireMenu

10% OFFEntireMenu

Must present coupon for discount.Not to be combined with any other

specials or promotions.

BuffetFor up to 20 people

Maple Garden/Yen King909 Isenberg Street • 941-6641www.MapleGardenHawaii.com

Sunday, March 319:30am - 1:00pm

Easter Brunch Buffet

www.3660.com

Menu HighlightsOmelet StationWaffle Station

Peel & Eat ShrimpSmoked Salmon

Eggs BenedictBreakfast Meats

Braised Chicken in Tomato SaucePan Seared Salmon, Asian Salsa

Pineapple Glazed Ham

Carving: Prime Rib of Beef

Array of Desserts

$40 adults$17 children 3-10 years old

*we will be closed for dinner

O N T H E R I S E

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

To see our entire entertainment schedule, go to

HiltonHawaiianVillage.com/music I 949-4321

Only at Hilton Hawaiian Village® will you find the vibrant heartbeat of Hawaii’s music every night. Enjoy the best of Hawaii’s contemporary music live, on stage

at Tropics Bar & Grill® and Tapa Bar. Savor the new island sounds of noted artists such as

OlomanaPerforming every Friday & Saturday:

8:00 - 11:00 pm at Tapa Bar.

KAMA‘AINA ALSO ENJOY A 15% DINING DISCOUNTat Bali Steak & Seafood and Tropics Bar & Grill.

HAWAII’S BEST LIVE ENTERTAINMENT

Olomana

Tamago (sweet egg), Kiriboshi Daikon, Tsubosuke andHijiki are sumptuous sides that accompany the bento.

Tsubosuke features pickled daikon and KiriboshiDaikon is a shredded daikon paired with slivers of

carrot. Hijiki evokes flavors of the sea, as its seaweed islaced with shredded soy beans and green peas. Themajority of these side dishes are shipped in directly

from Japan.

Step Up to the PlateA C L O S E R L O O K AT T H I S W E E K ’ S H O U S E S P E C I A L : M I S O B U T T E R F I S H C O M B O B E N T O ( $ 9 . 9 5 )

A morsel of teriyaki hotdog brings an island flair tothe bento, as it’s purchased

locally from Redondo’s.

Specializing in freshly made bentos, Mamaya’s new Pearl Kai location offers tasty,local Japanese fare that is perfect for those on the go. The eatery’s convenientlypacked meals, which include the Miso Butterfish Combo Bento, are prepared in

advance and always ready to be enjoyed. Mamaya also offers an impressive deli station,which allows patrons to customize bentos to their specific tastes.

Operations manager Monette Lastino calls the Miso Butterfish Combo Bento “abest-seller” and takes pride in the authenticity of the product.

MAMAYA

Another restaurant staple, MochikoChicken, is made in-house andmarinated overnight in Mamaya’s veryown mochiko mix and special sauce. Itsmeaty interior remains tender, while itsdeep-fried exterior is worth every bit of indulgence.

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with Alana Folen

Leah Friel photos

Mamaya obtains itsbutterfish from a localvendor, and it’s nothingshort of amazing. Thetender fish is marinatedovernight in a house-made miso recipe priorto being grilled andbroiled to perfection.

Not your ordinary rice found in atypical bento, this multi-grain ricecontains many vitamins, minerals,fibers and other nutrients, which areoften lacking in a regular diet. Themulti-grain rice includes whole oats,red rice, rye berries, short grainbrown rice, hulless barley, bamboorice and more.

MAMAYAMonday-Friday, 9:30 a.m.-8:30 p.m.

Saturday, 10 a.m.-8:30 p.m.Sunday, 10 a.m.-5 p.m.

Pearl Kai Shopping Center98-199 Kamehameha Hwy., Aiea

492-1863

tableside

Leah Friel photos

@tablesideDon Day Yakiniku

At Don Day Yakiniku take hold of the tongs and grill away like a pro. Afriendly wait staff is always there to help any first-timers. The traditionalKorean tables feature sturdy curved grill tops, which soak up flavor from

meats and vegetables, while letting fat drip down the sides; the outdoor seatingalleviates any smokiness from grilling. Patrons can fire up meat or combinationplatters at the table and enjoy salad, rice and up to eight side dishes with theirmeal. Owner Charlene Miura suggests grilling the healthy Korean staple, kimchee, as well. For more information, call 951-1004 or 205-1004.

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1

2

3

Above: Server Haesung Lee Top Right: SeafoodVegetable Pancake ($16.95) Right: Whelk seasoned with

vinegar ($19.95)

1 | Nao Shiriya and Akiko Yamaguchi 2 | Irene Yoon and Brian

Pak 3 | Junko, Hisa, George and Colt Katekaru 4 | Michelle and

Andrew Santerno

...dining out ...

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

STORY BY KYLE GALDEIRA | PHOTOS BY NATHALIE WALKER

Following two months offeverish preparation andmenu creation, diners will

be pleased to know that ChefChai Chaowasaree is back inbusiness.

Chaowasaree is now servinghis iconic award-winning islandfusion cuisine at the aptly namedChef Chai on the ground level ofPacifica Honolulu Building on Ka-piolani Boulevard across fromNeal Blaisdell Arena.

The restaurateur and heraldedchef closed Chai’s Island Bistroat Aloha Tower Marketplace onNew Year’s Eve after 14 years,and following two months ofpreparation, opened the doorsto Chef Chai at Pacifica Feb. 28.The culinary wizard remainedbusy through the two-monthrespite by continuing to operateSingha Thai Cuisine, jettingaround the world as executivechef for Hawaiian Airlines, andhosting charity events such as arecent fundraiser for BalletHawaii.

“You know, with the last twomonths, even though weweren’t open yet, there was nolayoff at all,” Chaowasaree says.“There was planning for thenew menu, catering — we do alot of catering, that business isdoing really well — helpingHawaiian Airlines with theirmenu changes and training ourstaff. It’s a lot of work, but I’mexcited that we’re finally openbecause people have been call-ing … we couldn’t have openedsoon enough!”

The new restaurant was de-signed by Sukamorn Chuen Yeewith a contemporary look andfeel, while also reflectingChaowasaree’s personality andfood. Light and glass accents are

used to create an “upscale butdown-to-earth” feel, and therestaurant features fineSwarovski crystal pendants andglass bubbles, chandeliers andtextured stone.

A private dining room is avail-able, as is seating at the spaciousfull bar as well as on the outsidepatio area, which features eye-catching fire towers fronting Ka-piolani Boulevard.

While Chef Chai’s menu boastsa wide variety of Asian-influ-enced choices for all tastes, it isnoticeably missing one ingredi-ent: butter.

“Hawaiian Airlines is very fo-cused on serving fresh and

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Clockwise from above HauulaTomato Caprese Salad ($12);

Chef Chai Chaowasaree;Poached Pear and Rainbow

Vegetable Salad ($12)

healthy food, and I’ve taken thatconcept to the restaurant by notserving anything with butter,”Chaowasaree explains. “I wantpeople to be healthy. To me, ifyou have a good-quality product,you don’t have to do a whole lotto it. The ingredients are so freshand flavorful by themselves, whywould you want to ruin the ex-perience by covering them inbutter? I let the ingredients speakfor themselves.”

Chef Chai serves up a host ofhealthy starters, including FreshAhi Tartar in Mini Waffle Cones($15). Customers also enjoy Hau-ula Tomato Caprese Salad ($12),which features the juicy toma-toes and mozzarella cheesestacked atop a bed of aged bal-samic vinegar and extra virginolive oil, and includes fresh micro

basil and crispy bacon bits.Chaowasaree also offers a

salad that plays to all senses, asthe Poached Pear and RainbowVegetable Salad ($12) includesbrightly colored cauliflower fromthe Big Island paired withtomato, cucumber, goat cheeseand candied walnuts

“The pear salad looks so beau-tiful; it’s very stunning and col-orful,” Chaowasaree says. “It’s lo-cal and new, not many peopleare doing anything like this.About half our menu, includingour signature items, is the sameas the Island Bistro, while theother half features new items likethis one.”

Entrees at Chef Chai, such asVegetable Terrine with GreenCurry Sauce ($25), are accom-panied by a choice of steamed

white rice, steamed brown ricewith coconut milk and fresh gin-ger or mashed potatoes. Cus-tomers also have the option ofmashed Okinawan purple pota-toes or zucchini linguini for anadditional $2.

For dessert, Chaowasaree rec-ommends Chocolate Crunch Bar($9), a treat that resembles adecadent candy bar completewith a crispy, crunchy layer. The

dessert is served with freshberries that pair perfectly withthe chocolate, as well as a rasp-berry guava puree that ties allthe flavors together.

“At the old restaurant, a lot ofcustomers focused on the enter-tainment, but here, we wantthem to focus on the food, serv-ice and ambience,” saysChaowasaree, who grew up help-ing at his family’s restaurant in

Thailand from the age of 10.“Each restaurant has its ownuniqueness, and we want cus-tomers to experience that. Wewant to excite the younger gen-eration of diners.”

Chef Chai at Pacifica is opennightly for dinner, and customerscan look forward to a speciallate-night (after 9 p.m.) menu inthe near future, as well as the in-tegration of lunch service.

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...dining out ...

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

Clockwise from top left ChefChai is located at 1009

Kapiolani Blvd.; The restau-rant features a contempo-

rary atmosphere; ChocolateCrunch Bar ($9); Vegetable

Terrine with Green CurrySauce ($25); Fresh Ahi Tartar in

Mini Waffle Cones ($15)

1009 Kapiolani Blvd.,Honolulu

585-0011

Open daily, 4 to 11 p.m.

ChefChai.com

As many will remember, Shiro’sSaimin Haven has been in thesame spot in Waimalu

Shopping Center since the 1970s.And the restaurant, which opened itsfirst location in Aiea in the 1960s, hasbeen serving up many of the samegoods since then. Throughout theyears, Shiro’s has remained a go-tospot for saimin and other localfavorites.

“We have kept a lot of the samerecipes that have worked over time,”says Shiro’s manager and cateringmanager Bryce Fujimoto, who isfounder Shiro Matsuo’s grandson.“These are original recipes, and wehave just added upon them.

“It is meant to be home-style cook-ing,” Fujimoto adds. “We don’t cut cor-ners. We make things from scratchwhenever possible.”

Whether you have been a longtimefan of Shiro’s or are just discoveringthe eatery, you can rest assured thatits newer items will have the samequality as the restaurant’s classic

dishes that have made it a local fa-vorite. One that it has added recentlyis Clam Saimin ($9.95), which featuresclams, won ton and Shiro’s garnish,which is comprised of char siu, lunch-eon meat, green onion and an egg roll.

Another newer item is CalamariSaimin ($8.75), which features won tonnoodles, garnish and a side of calamari.

“The clam flavor is cooked into thebase, and a little bit of miso is addedin there, too,” Fujimoto explains.

A s the grandson of the late, famed ShiroMatsuo, Bryce Fujimoto grew up inthe restaurant industry.

“My mom always took me around wherever she went,” herecalls.

As Fujimoto got older, he started serving water to customers,then worked as a dishwasher. Eventually, he worked his way up tosaimin cook, fry cook and server. These days, Fujimoto is therestaurant’s manager and catering manager.

“I like the restaurant industry,” he says. “I like the fast pace of it.”Matsuo founded Shiro’s Saimin in the 1960s, after gathering culi-

nary training in a lot of different restaurants.“He worked for all different kinds of chefs,” Fujimoto explains.

“He worked for a Chinese chef, at a lot of hotels. He also got sometraining in the Army. He worked for Gov. Burns … It is prettyexhausting looking at the list.”

All of those different influences culminated ina creative style that is distinctly Shiro’s.

“He always had a dream of opening up hisown restaurant,” Fujimoto says, “and finally, in1969, he overcame a lot of odds and opened upShiro’s Hula Hula Drive-In in Aiea ShoppingCenter.”

In the 1970s, the restaurant relocated toWaimalu Shopping Center, where it standstoday.

One of the main reasons that Fujimoto is sofond of the restaurant industry is because ofthe people, both customers and coworkers,with whom he has worked over the years.

“I consider them family now,” he says.

SHIRO’S SAIMINHAVEN98-020 Kamehameha Hwy.,Aiea488-8824

Sunday-Thursday, 7 a.m.-10:30 p.m.Friday-Saturday, 7 a.m.-11:30 p.m.

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with Christina O’Connor

TH

ES

IDE

ON

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Clam Saimin and Calamari Saimin both debutedon the menu last week.

If classic Shiro’s is more your speed, try Local BoyStew ($8.50), which is a tomato-based stew filledwith potatoes, carrots — and plenty of beef.

“We say that if you don’t see the meat, you don’tpay for the meal,” Fujimoto says of the dish. “This isone of Shiro’s recipes, and it is one of the old favoritesthat we have not changed.”

By popular demand, another dish you can now en-joy at any of Shiro’s locations is Bento A ($9.50),which features fried noodles, chicken katsu, Spam,teriyaki beef, one cone sushi, one maki sushi and rice.

“We have been serving this at the takeout windowfor a long time, and customers have been wanting toeat it in the restaurant for a really long time,” he says.

For those who just can’t get enough of Shiro’s, youwill be delighted to know that the eatery serves break-fast. It also offers catering for parties. Call in advanceto place an order.

In addition to the Waimalu location, Shiro’s has asecond shop in Ewa Beach and a saimin stand inWaipahu.

Contact Christina O’Connor at diningout@staradvertiser.com

BY RACHEL BREIT

Warning: The white boxfrom Larry’s Bakery sit-ting in your car’s passen-

ger seat is going to drive you crazy.You’re going to glance over at it,making sure it’s still there, whiledevising schemes on how to over-come the taped flaps and wonder-ing if anyone will notice the crumbtrail if you do open it. Will the nextred light afford you enough time torip into the fortress and get at thesweet, sticky loot that’s cloudingyour car with fresh-baked olfactoryheaven?

But wait, we at Dining Out do notrecommend eating while driving;

please consume responsibly. Prac-ticing patience (i.e., not yielding toboxed temptations until upon arrivalat intended destinations) offersgreater rewards.

“Oh my gosh, what are thesethings? They are the most amazingthings I’ve ever put in my mouth,”your coworkers will sing. “Outstand-ing,” your boss will declare. You willbe the office star of the morning.

So what are these things worthyof such desire and praise?

Butter Roll Sticky Buns — simplyexplained by Lance Yafuso, presi-dent of Larry’s Bakery: “They arebutter rolls that we’ve turned intosticky buns.” A “honey-bee topping”of honey, brown sugar and buttergoes into the bottom of a muffinpan, then butter rolls are put in, leftto raise and baked. “So when youflip them over you get the toppingon top.”

Butter rolls start with a breaddough (Larry’s original recipe usedas a base for all the breads) that isrolled out, topped with butter, andthen folded on top of itself. “Anytimeyou fold dough like that, you get lay-ers and flakiness,” says Yafuso.

The tender, flaky layers coupledwith the caramel-like topping resultin a melt-in-your-mouth, boss-ap-proved “outstanding” experience.And lucky for you, this differenttwist on the butter roll is now avail-

able for sale.“We would make them just for us

to eat, but we never sold them,”says Yafuso. “And then we tried therecipe with the butter rolls, and itwas just so good.”

Butter Roll Sticky Buns are just$1.35 a pop, but be prepared to buymore than one. “I could eat like fouror five of those if I were left alonewith them,” says an anonymoussource.

Another new item to consider:Pig in a Blanket ($1.95), not to bemistaken for Pig in a Roll, which isPortuguese sausage in a butter roll.Pig in a Blanket is a hot dog that iswrapped and baked in the samesignature bread dough. Ready forinstant enjoyment with or withoutketchup and mustard.

A sticky treat unveiled at Larry’schewonthis

1 Fry cook supervisor Nelzie Crisostomo 2 Bento A($9.50) 3 Calamari Saimin ($8.75) 4 Local Boy Stew($8.50) 5 Clam Saimin ($9.95)

Leah Friel photos

LARRY’S BAKERY

WHERE 4369 Lawehana St.

CALL 422-0059

HOURS Monday-Friday, 6 a.m.-1 p.m.Saturday, 6 a.m.-noon

Pigs in a Blanket (1.95 each) | Rachel Breit photos

Butter Roll Sticky Buns ($1.35 each)

Baker Milton Isimangwith Butter Roll StickyBuns ($1.35 each)

5

“Grilled Portobello is a great substitutefor a burger,” Elder says. “It’s a highly re-quested lunch-only item and comes withmixed greens, fries, house-made chips orour soup du jour.”

Clearly this sandwich is my top pickhere at Brasserie Du Vin, because there’snothing better than eating deliciouslyhealthy.

Brasserie Du Vin1115 Bethel St.

545-1115

Big City DinerGo big or go home, and here at Big City

Diner, going big is the only option. BCD,as the restaurant is affectionately called,opened its doors more than a decade ago.And any food enthusiast will tell you thatBCD is the place to be no matter whatyou’re craving. An absolutely amazing andhealthy stir-fry with tofu? Check. Or howabout a Fire-Roasted Portobello Mush-

room Salad? Check. Begging for a burger?Well now, there’s no need to even questionthat one.

But since I have the onos for anythingportobello, the Fire-Roasted PortobelloMushroom Salad it is! Priced at $10.99,this king of salads features savory porto-bellos cooked to perfection and sliced ona bed of organic greens, chopped ro-maine, diced Roma tomatoes and sweetred onions, topped with BIG croutons, im-ported Parmesan cheese, red onion ringsand a zest of fresh lemon. Ancho-Chiledressing is a winning accompaniment tothe dish and gives it that extra burst offlair that we all love.

Then, if your appetite calls for some-thing more, then you must try Big CityDiner’s Grilled Tequila Chicken and Porto-bello Mushroom Stack ($12.99 lunch,$15.99 dinner), a top-notch dish featuringherb-marinated chicken breast toppedwith the eatery’s special tequila creamsauce and layered with grilled portobellomushroom and Jack cheese on a bed offresh sauteed spinach. As one of my per-

sonal favorites, I will tell you that it onlytakes one bite to be hooked for life.

BCD provides a fun dining experiencefor the whole family, and with five loca-tions islandwide, including establishmentsin Kailua, Ward, Waipio and Pearlridge, aswell as Kaimuki, you can always get yourportobello fix. I think it’s time to upgradeyour palate to BCD status!

Big City DinerPearlridge (and various locations)

98-211 Pali Momi St.487-8188

HukilauHaving your way with portobello comes

easy at Hukilau in Executive Centre in theheart of downtown Honolulu. Categorizedas an upscale Hawaiian plate lunch-styleeatery, Hukilau always finds a way to putits own spin on its mouth-watering fare.Take the restaurant’s lunch favorite Katsu-Style Portobello Mushroom Sandwich($12). As a popular vegetarian option,beloved by carnivores as well, this sand-

wich is extraordinary and guilt-free. Ac-cording to Hukilau executive chef JasonTakemura, the foundation of the sandwichlies in a meaty portobello mushroomroasted in a balsamic marinade with oliveoil and rosemary, and then breadedpanko-style. Brie cheese, caramelizedonions, roasted peppers, butter lettuceand tomatoes complete the fillings, whichare nestled between two Kaiser rolls witha sun-dried tomato aioli spread. Finally,your choice of a side of fries, sweet po-tato fries, garlic fries or ’Nalo green saladtake this sandwich over the top.

“We actually had this item on the menufrom the beginning,” Takemura says.“Every time I tried to take it off the menuI’d end up having to put it back on.

“Everyone has their regular balsamic orgrilled portobello mushrooms, so I wantedto do something different and put a localtwist on it, so I made it katsu-style.”

HukilauExecutive Centre

1088 Bishop St.523-3460

ono,youknow

– From page 2

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1 4

1 Big City Diner’s Fire-RoastedPortobello Mushroom Salad($10.99)

2 Big City Diner’s Grilled TequilaChicken and Portobello MushroomStack ($12.99)

3 Hukilau is conveniently locatedin Executive Centre.

4 Hukilau’s Katsu-StylePortobello Mushroom Sandwich($12)

3

2

For many people,desserts are the bestending to a delicious

meal, and Beachhouse at theMoana Surfrider, a WestinResort & Spa, knows exactlyhow to top off a beachsidemeal with island flavorsadorning each dish.

Hawaiian Chocolate Pot de

Crème ($10) features a gingerbiscotti and Hawaiian choco-late.

“We put our own spin to it,”explains sous chef CelestePasag. “The ginger biscotti issomething that accompaniesit, and the idea behind thebiscotti is to dip it and have itsoak up the chocolate.”

At first, the dessert wasfeatured only during theevening as an a la carte item,but because it gained popu-larity the restaurant includeda smaller version of it to itstea service.

Cheesecake lovers need notfear, though, as Beachhousealso features a LemonCheesecake ($10) with guavacrust served with roasted

pineapple and caramel. Pasag says this dessert is

by far the most requested,and the light texture makes itperfect to share or eat all byyourself.

“Everybody is so healthconscious now and carb con-scious that we wanted to of-fer an alternative aside fromour fruit plate, which is thedefault for everyone,” shesays, noting that this desserthas a tangy flavor.

The crust is made fromKauai Kookie Kompany’scookies, and is not the typical

heavy New York cheesecakeeveryone expects.

Chocolaholics will loveChocolate Decadence ($12)with a lilikoi ganache madewith Hawaiian chocolate.

“We tried to omit it fromour menu, but the next dayeveryone was asking for it,and we couldn’t just leave itoff the menu,” Pasag says.

And it’s a good thing theydidn’t. This molten lava cakeexudes a warm and gooey in-side that will warm you downto your toes.

These three desserts aremade in-house and incorpo-rate many local ingredients.

Pasag explains that therestaurant also changes themenu about every threemonths in order to incorpo-rate seasonal fruits, whetherit be mango, lilikoi or guava.

“We try to utilize every-thing that we have here in theIslands to promote the in-digenous surroundings,” shesays. “And that’s whatWestin’s all about. It’s aboutrenewing and refreshing.”

BEACHHOUSE ATTHE MOANASURFRIDER

WHERE 2365 Kalakaua Ave., Honolulu

CALL237-4794 or 921-4640

WEB moana-surfrider.com/dining

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Hawaiian Chocolate Pot deCreme ($10)Above Lemon Cheesecake($10) Above Right ChocolateDecadence ($12)

Lawrence Tabudlo photos

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

Not combinable with other discounts. 55 or older w/ coupon & ID. No online or photo-copied coupons. One coupon per person. Discounts off regular adult price. Excluding Holidays. Expires 3/8/13.

SENIOR SPECIAL! 55+

30% OFFLUNCH & DINNER

98-150 Kaonohi St. Tel: 486-5100www.makinochayahawaii.com

98-150 Kaonohi St. Tel: 486-5100www.makinochayahawaii.com

ONLY ONE TYPE OF COUPON PER PARTY

*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 3/8/13.

ONLY ONE TYPE OF COUPON PER PARTY

$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

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

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 3/7/13Hawaii

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

Premium Quality Beef & Pork

Receive a

FREE

Old-Style Korean Lunch Box ($6.99 value)

with purchase of our new Mixed Combo Yakiniku Set

Birthday& GroupParties

Welcome!

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

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

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

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

SERVING LUNCH & DINNER TAKEOUT 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

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

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 Eggs Chow Funn

Won Ton Mein

in Soup

Crispy Gau Gee

Mein

$6.99 $6.99 $7.99 $7.99

841-0931KAM SHOPPING CENTER

OPEN 6AM DAILY

Entrata Choice of one entree

SPAGHETTI BOLOGNESE

Dolce Dessert

Italian Sorbeto di giorno

BevandaChoice of one beverage

Ala Moana CenterHo‘okipa Terrace 808.356.8300

Queens’ MarketPlace 808.443.5515

Bring this ad in for a Complimentary Dessert**With the purchase of two entrees.

Maximum 2 coupons per table.$8.00 Value. Expires 3/31/2013.

StarAdv

www.macaronigrill.com

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

10% OFF✁

WITH COUPONEXPIRES 3/8/13. WHILE SUPPLIES LAST. Lilikoi Chocolate Pineapple Mac Nut

LOAF CAKES

4369 Lawehana St. (across Target in Salt Lake) www.larrysbakery.com or find us on

OPEN Mon - Fri 6AM - 1PMSat 6AM - 12PM

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)

Fresh spinach pasta tossed in our house marinarasauce and topped with baked swai fish seasonedwith a special sauce with onions, olives and capers.

TRY OUR NEW ITEMS!

GREENMONDAYS10%OFF

ALLVEGETARIAN

DISHESExpires 3/15/13

Won Ton Noodles • Pasta • Risotto • Burgers • Sandwiches • Pizza • Salads • Soups

Fresh squid ink pasta tossed with calamari rings and our house marinara sauce

Spinach Linguine w/ Swai Fish $16.95

Squid Ink Linguine w/ Calamari $16.95

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**

20% OFF*One Complete Meal

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

Okinawan • JapaneseSteak • SeafoodLocal Favorites

10% OFF

Senior/Military Discounts Available Mon.-Thurs.Cannot be combined with other offers. Exp. 3/7/13

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

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

Try Our Famous OXTAIL SOUP!“Tender and Tasty.Everyone Loves Our

Oxtail Soup.”

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

SEKIYA’S RESTAURANT& DELICATESSEN

Serving Hawaii for 77 Years!

2746 Kaimuki Ave732-1656

ACROSS KAIMUKI H.S.www.SekiyasRestaurant.com

2012

Waimalu Shopping Center98-042 Kamehameha Hwy #3

Open daily 10am-9pm

Sandwich& DrinkHiSandwich& Drink

SANDWICH + DRINK

Vietnamese Fast Food,

Smoothies & Bubble Tea

SANDWICH + SMOOTHIEOR BUBBLE TEA

$8(reg $9.50)

COMBO DEALS

Applies to 1 choice sandwich ($6 value) and 1 fl avor smoothie ($4.95 value).Not combinable with other offers/discounts. Valid w/ coupon thru 3/7/13

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

$9(reg $10.95)

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

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

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

New Hours of Operation:Breakfast Service: Daily 6:30am-1:00pm Lunch Service: Monday-Friday 11:00am-2:00pmBrunch Buffet: Saturday & 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

enjoy our

NEWLY RENOVATED BAR, GREAT FOOD Friendly Experienced Servers,

Fabulous Drinks!

Coming Soon Ala Carte Menu

Mon-Thurs for DinnerLocal Fresh Entrees

A new twist on an old favorite

HAPPY HOUR DAILYfrom 3:30-6:30PM

Sizzling Steak

KAPOLEI MARKETPLACE590 Farrington Hwy692-9880

ALL-YOU-CAN-EATStarting at $9 .95

Mon-Fri $9.95Sat-Sun $11.95

Mon-Thurs $16.95Fri-Sun $18.95

SEAFOOD BUFFET

PRIVATE PARTIESavailable for

20-300 people

Call for details

LUNCH:

DINNER:

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

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.

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. 3/7/13.

5% OFF BREAKFAST & LUNCH10% OFF DINNERWith valid ID. Times vary by location. Not valid on take-out or retail items. Not valid with any other offer or promotion.

Original Loco Moco

www.eggsnthings.

Ala Moana451 Piikoi St538-EGGS

Saratoga343 Saratoga Ave

923-EGGS

Eggspress2464 Kalakaua Ave

926-EGGS

Corned Beef Hash Loco Moco

www.eggsnthings.com

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

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 3 - 9 , 2 0 1 3 | 2 3

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 3/7/13

Reg. $19

Ala Moana Center

Tel: 947-8818

Open Daily 10:30am to 10:00 www.jadedynastyhawaii.com

Set Menu for Party of 10 starting at $238.00

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!

with coupon

Must Present Coupon. Not valid w/other offers/discounts.1 order per coupon/party. Exp. 3/7/13

or

3008 Waialae Ave.

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

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

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

New Menu Items!Local Flavor Plate Lunches

& Japanese Ramen

Special Valid Sun 3/3 thru Sat 3/9

Mon-Sat 6:30am-8pm • Sun 6:30am-5pm 1310 Pali Hwy • 521-5552

50% OFFNot valid with other discounts/offers.Must present coupon. Expires 3/7/13.Limit one coupon per party.

Buy 1 Breakfast entreereceive 2nd (of lesser value)

HAWAIIAN & FILIPINO FOOD

Best “Japanese Style”Shabu Shabu in Hawaii

Mon-Sat 11am-2pm (last call 1:30pm)Dinner Nightly 5pm-10pm (last call 9:30pm)Validated Parking • 1221 Kapiolani Blvd. • 597-1655

Shabu Shabu or any Sukiyaki Setfeaturing our special sukiyaki sauce. Exp. 3/7/13Shabu Shabu or any Sukiyaki Set

featuring our special sukiyaki sauce. Exp. 3/7/13

Complacency is the worst enemy of Success.Start taking things for granted and you’ll end up in a hot mess!

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,

Bryce “Saimin Jr”

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

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 . 3 - 9 , 2 0 1 3

All Bottles and Glasses of Wine

7 am - 10 pm

KAILUA 263-8880

KAIMUKI 738-8855

PEARLRIDGE EAST 487-8188

WAIPIO 678-8868

WARD CENTER 591-8891

www.bigcitydinerhawaii.com

Find us onFacebook & Twitter

The Original

50% OFF!50% OFF!

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!

Happy Anniversary Max’s Hawaii

801 Dillingham Blvd.(next to Costco Iwilei)

Honolulu Hawaii 96817

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

Waipahu, Hawaii 96797

Thurs. March 7thPrize Drawings throughout the day

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

593-2800515 WARD AVE.

BANANA HOT CAKES

Try our… ISLAND BREAKFAST(mini) 1-egg, 1-scoop rice,

sm. portion meat $5Only

Entire Menu

Available• Hot Cakes/Banana Hot Cakes• Asahi Breakfast 1 eggs, 2 rice, choice of fish• Island Breakfast 2 eggs, 2 rice, choice of meat

Breakfast Daily (6:30-11am)

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

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

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 3 - 9 , 2 0 1 3 | 2 5

Girl’s Day(Sunday, March 3rd is Girl’s Day)

Order in Advance

(Mountain side, next to Shirokiya)941-6161

SPECIAL...$38

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��������������

735-5544449 KAPAHULU AVE., STE 101

www.HeeHingHawaii.com

www.HeeHingHawaii.com

FEBRUARY SEAFOOD FESTIVAL•Extended thru 3/7/13

FEBRUARY SEAFOOD FESTIVAL MENU

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

(*with purchase of an entree)Live Dungeness Crab

$25 (reg. $37.50)Steamed Fresh Oysters

$12 (5 pieces)Sweet and Sour Fresh Tai Snapper

$29

• Pepper Salt Shrimp• Bounty of the Sea Soup

• Crackling Chicken• Maine Lobster with Garlic Scallions

• Steamed Flounder Fillet with Lemon Ginger Shoyu

• Peipa Tofu (Tofu Minced Shrimp Puffs)• Mandarin Long Beans •Steamed Rice

$239 Table of 10 (reg. $279)$99 Table of 4 (reg. $109)

NOW SERVING

• Steamed Juicy Pork Buns • Taiwan Spicy Beef Noodle •

Extendedthru

3/7/13

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

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.

Try ourGyoza 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

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

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com

922-5511

RESTAURANT

SUNTORY

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 . 3 - 9 , 2 0 1 3

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

$1 OFFAny Breadpurchases over $4

Must present coupon • exp. 3/7/13

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

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. 3/7/13.

1130 N. NIMITZ HWY. www.neweaglecafehawaii.com

ph: 545-2233

Hours of Operation

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

ROYAL HAWAIIAN CENTER, BLDG. C, LEVEL 3

VALIDATED PARKING

WOLFGANGSSTEAKHOUSE.NET

808.922.3600

JOIN US FOR LUNCH!DAILY 11AM-3:30PM

TRY ONE OF OUR DELICIOUS$10 LUNCH SPECIALS• PRIME ANGUS BURGER• MAHIMAHI SANDWICH• MAHIMAHI FISH ‘N CHIPS• TROPICAL CHOP SALAD

Our regular menu is also available all day.

D I N I N G O U T | M A R C H 3 - 9 , 2 0 1 3 | 2 7

ust a stone’s throw away from Honolulu’sfamed pier district inside Nimitz Center sitsNew Eagle Café, the cozy,beloved diner that hasbeen serving deli-

cious local favorites fordecades.

As manager, Tae Im, whotook ownership of the restau-rant last November, aims toprovide a kind of culinary ex-perience only comfort foodmade with the utmost care andattention can bring. “We are dedi-cated to serving high quality, local-styledishes anyone can enjoy in a familyfriendly environment,” says Im.

With the restaurant recently renovated, customerscan now look forward to enjoying their meals amongdark polished flooring, charming light fixtures and aswanky new bar.

The diner’s extensive menu appeals to a variety ofappetites with local comfort food including HawaiianChopped Steak ($11.50) and Fillet of Mahi Mahi($10.95) as well as Japanese-style teishoku dishessuch as Chicken Karaage ($19.95) and Salmon Shiy-oyaki ($19.95).

Fresh ingredients are an absolute necessity at NewEagle Café. Roasted Prime Rib of Beef (starting at

$18.50) is one of the restaurant’s most popular entreeslargely in part because of the meat’s superior quality.“The meat used for our prime ribs is never frozen,”says Im. “It is so tender you do not even have to use aknife to cut it.”

While the menu since therestaurant’s early days has

largely remained thesame, customer wisheshave led to the addi-tion of a few, highly an-ticipated newcomers.

“The Mandoodumplings ($4.95)have always beenpopular, and afternoticing that we

only offered one type of noo-dle, we created the MandooMin ($9.25),” says Im. “It has be-come one of our most popularnoodle dishes along with our fa-mous Oxtail Soup(starting at $12.95).”

Homemade flavors and cooking techniques are astaple with every dish at New Eagle Café. For thosewith a sweet tooth, the diner features an array ofdessert pies such as Apple Pie and Pumpkin Crunch(starting at $2.45), which are made in house fromscratch.

Every Tuesday, Thursday, Saturday and Sundaybetween 6 and 8 p.m. customers can find Im prepar-ing and passing out complimentary homemade but-termilk biscuits straight from the oven to all patrons.“It is a joy for me to step into the kitchen, prepare

the flour mixture and start kneading away,” she says.“People have grown to love the biscuits so much

that oftentimes they will come in specificallybecause of them.”

In the end, New Eagle Café offers a placewhere diners can truly enjoy being part of aninternational ohana with employees who careabout their customers. “I firmly believe that inorder for a restaurant to succeed, all those in-

volved have to put their heart in what theydo,” says Im. “The staff’s genuine love

for the food and customers is an es-sential part of the business.”

New Eagle Café also boasts animpressive variety of early bird spe-

cials and daily specials as well as a take-out menu. The diner also invites familiesto take advantage of the keiki menu.

2 8 | D I N I N G O U T | M A R C H 3 - 9 , 2 0 1 3

orderoftheday

Banana Cream Cheese and Jell-O Cheesecake ($2.45 each)

Prime Rib Sandwich ($11.95)

Miso ButterfishTeishoku ($19.95)

Oxtail Soup($12.95)

Hostess/serverAlexis Pira

New Eagle CafeWHERE // 1130 N. Nimitz Hwy, A-100CALL // 545-2233HOURS // Open Monday–Friday, 8 a.m.to 9 p.m. and Saturday–Sunday, 6 a.m.to 9 p.m.

J

Soaring High with Freshly Cooked Comfort Food

STORY BY MICHELLE LEE • PHOTOS BY NATHALIE WALKER

Prime Rib of Beef($18.50)