DO 033113 Opt

General manager ShirleyCheng and manager Helen

Liang enjoy a few of therestaurant’s specialties.

Authentic Chinese fare warms customers’ hearts

at Nice Day Chinese Seafood Restaurant in Liliha,

where the ultimate dining experience makes

every day a little brighter. See Page 4 | Leah Friel photo

Discover edible treasures at Atlantis | 11Max’s of Manila’s sweetest escapes | 19

ALSO:A feast fit for a fighter at Ichiriki | 8

AN EDITION OF

MARCH 31-APRIL 6

2013

Happy Easter, Ono read-ers! Today’s the daywhen Easter baskets

burst at the seams with sugar-filled goodies, and I can’t helpbut relish the boxes of neon-colored marshmallow Peepsand chocolate marshmallowrabbits that sit before me. Thehard-boiled eggs are dyed inpastel hues perfect for spring,and have been hidden alongwith a variety of plastic eggsfilled with candies. Get yourbaskets ready and let the hunt-ing begin!

But why not break away fromtradition this year and do awaywith the anticipated sugar high?Instead, fill your Easter tablewith “eggs-travagant” selectionscentered around eggs. Sweet orsavory, the following Ono, YouKnow establishments have justwhat you need to stir up “egg-citement” this Easter.

Patisserie La Palme D’or On Easter, chocolate bunnies

and marshmallow chicks usually

steal the spotlight, but this year,Patisserie La Palme D’or iswhere it’s at for pure decadence!Located at Ala Moana Center,this immaculate pastry shop hasperfected the recipe for success,as each sweet treat consists ofequal parts French flavor andJapanese craftsmanship. Headchef Akiko Kimura utilizes pre-mier ingredients, most of whichare shipped directly from Japan,and it only takes one look intothe pristine glass cases filledwith cakes, pastries, drinks andmore to know that these edibleworks of art are second to none.

Take for instance, three “egg-cellent” desserts, which are per-fect for today and every day.Trust me, Choux a la Crème($2.80), Tarte Aux BaiesSauvage ($4.85/slice) andCrème Caramel ($3.50) will takeyour sweetest cravings to newheights.

Choux a la Creme is a creampuff filled to the brim with vanillacream, and Kimura says this isthe best-seller of the bunch.

ono,youknow

Patisserie La Palme D’or Asahi Grill Happy Day Chinese Restaurant

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

EDITORAlana Folen

Phone: [email protected]

SALES MANAGERSandi SakaguchiPhone: 342-8802

[email protected]

SPECIAL SECTIONS EDITOR

Bill MossmanPhone: 529-4863

[email protected]

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 celebrates Easterwith La Palme D’or’s Creme Caramel($3.50).

Left: La Palme D’or’s Choux a laCreme ($2.80) and Tarte Aux BaiesSauvage ($4.85/slice)

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 taste of Stage and to makereservationsinstantly.

6th Birthday Celebration!

2 for1 2 for1 Celebration at Dinner Performances OnlyMonday, April 8th thru Saturday, April 20th (Closed on Sunday, April 14)

April 8 thru April 20(Closed Sunday, April 14)Dinner seating start 5p to 9pThis event has “SOLD OUT” 5yrs in a row.

Offer is good on food selections in the dining room only.18% Pre-discount gratuity will be added to all discounted checks.No separate checks, please. May not be combined with any other offers or promotions.

Reservations requiredPlease Call: 808.237.5429for reservations and details

Dinner CelebrationEnjoy the Party!

Happy Hour 5 Specials

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

Great Appetizers

2nd Floor Honolulu

Design Center5pm to Closing Mon. thru Sat.

$

[email protected] orcall 808.237.5475

Weddings and Events of any size and budget,

we’ll work with you.

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


Fast-forward to noon,and the buzz of boisterouschatter from eager dinershas gravitated indoors andpermeates the 150-seat es-tablishment accented byChinese lanterns hangingfrom the ceiling. Serversdressed in traditional Chi-nese-style blouses andblack slacks roam therestaurant pushing cartsfilled with dim sum delica-cies, such as Steamed CharSiu Buns, Look Funn Rolls,Har Gau, Shrimp Siu Mai,Custard Tarts and more.And that’s not all. Nice Dayalso boasts a menu that in-cludes close to 200 a lacarte options served fam-ily-style.

“There’s more than 30items on our dim summenu,” confirms restaurantmanager Shirley Cheng.“That’s what brings a lot ofpeople in, but most cus-tomers order from the reg-ular menu, too.”

There’s proof in the be-lief that good food bringspeople together, and NiceDay Chinese SeafoodRestaurant specializes inCantonese-style fare, withsome of the most highlyrequested items being Gar-lic Deep-Fried Chicken($12.95), House SpecialGarlic Fried Rice ($10.95),Long Beans with MincedPork ($9.95), SteamedWhite Fish with Ginger andOnion ($11.95) and MixedVegetables with Tofu($8.95).

“Everything is madefresh,” Cheng explains.“Garlic Deep-Fried Chickenis popular because peoplelike the red pepper, dicedgreen onion and crushedgarlic chips that we sprin-kle over the meat. It bringsa lot of flavor to the dish.

“Another tasty dish isLong Beans with MincedPork that we stir-fry. It’sbeen a top-seller for a longtime.”

STORY BY ALANA FOLEN :: PHOTOS BY LEAH FRIEL

It’s 8 a.m. at Nice DayChinese SeafoodRestaurant in Liliha

Square Shopping Plazaand loyal patrons havealready formed a lineat the pick-up windowoutside the restau-rant, all to get theirhands on the restau-rant’s impressiveselection of dim sumdishes that are avail-able for takeout daily.

1

2


According to Cheng, House Spe-cial Garlic Fried Rice also is con-sidered a staple, and pairs well withan assortment of entrees. In HouseSpecial Garlic Fried Rice, morselsof char siu, shrimp, carrots, greenpeas, onions and egg are blendedeffortlessly into the tasty rice — al-ways a perfect addition to anymeal.

And Steamed White Fish withGinger and Green Onion seems toappear constantly on every table,so Dining Out asked Cheng the se-cret behind this dish’s popularity.

“The meat is very tender,” shequickly responds. “And the season-ing is very good.”

Quite simple actually, the fish isdoused in a special shoyu sauceand garnished with fresh slivers ofginger and green onion, which giveway to an enticing aroma and atreat for any palate.

Nice Day Chinese SeafoodRestaurant also appeals to everyappetite, especially non-meateaters, by offering vegetarian en-trees such as Mixed Vegetableswith Tofu, which features a myriadof vegetables (that can changedaily) mixed with cubes of friedtofu.

“We’ve been in business for al-most five years, and we’re very for-tunate that we’ve been consis-tently busy. We serve Chinesecomfort food and a lot of localsenjoy it,” Cheng says with a smile.

Despite the packed premises,the restaurant staff remains calmunder pressure, unfazed by the fullhouse. It seems as if they’ve got itdown to a science.

“Our staff is used to this. Theywork quickly,” Cheng adds. It’s ev-ident that Cheng and the entireNice Day ohana want to make surethat the dining experience lives upto the restaurant’s name.

“We want our customers to al-ways have a nice day,” she states.

Nice Day Chinese SeafoodRestaurant also is able to accom-modate catering requests andlarge parties.

“We have special dinner menuscreated especially for largergroups, and we have private roomswhere guests can hold gatherings,”Cheng says.

1425 Liliha St., Honolulu

524-1628

Open daily, 8 a.m.-10 p.m.

1 Mixed Vegetables with Tofu ($8.95) 2 Garlic Deep-Fried Chicken ($12.95)

3 Long Beans with Minced Pork ($9.95) 4 House Special Garlic Fried Rice ($10.95)

5 Steamed White Fish with Ginger and Onion ($11.95)

3

4 5

From its appetizers, soups andsalads to meat, seafood andnoodle dishes, every menu item

at Little Village Noodle House is amust-try. But before you place yourorder, be sure to look up at the chalk-board of about a dozen original, limit-ed-time offerings.

Among the recently added specialsare Salt and Pepper Squid ($12.95),which is deep-fried for a crunchy ex-terior while the meat is nicely tenderinside; and U-10 Scallop MushroomBok Choy ($17.95) consisting of superjumbo size scallops, shiitake mush-rooms and baby bok choy in a creamygarlic and white wine sauce.

There also is Duck Leg Ramen($11.95) with Japanese ramen noodlesand freshly-made fish broth, andserved with mustard cabbage, shiitakemushrooms and a very tender and fla-vorful quarter-leg that has beenroasted and braised for at least threehours.

Located in the heart of Chinatown,Little Village Noodle House has been

open for more than 12years specializing in tradi-tional Northern Chinese-style cuisine with anAmerican twist. The menufeatures many signaturedishes such as Honey Wal-nut Shrimp, which is therestaurant’s No. 1 bestseller, followed by OrangeChicken and Chef Chan’sSpecial Fried Rice. Alsopopular are Pot Stickers,Green Onion Pancakes,Dried String Beans, PanFried Beef and Salt andPepper Pork Chop. Forcustomers with special di-etary needs, vegetariansubstitutions are available,and the restaurant doesn’tuse any MSG.

Little Village also recently startedserving Shangri La, an award-winningfreshly brewed flavored iced tea.

With the Downtown business districtjust blocks away and late-night hours(including to midnight on Fridays andSaturdays), there’s a constant flow ofcustomers ranging from business pro-fessionals to families and friends, aswell as tourists who make the ventureinto Chinatown. The interior is not yourtypical Chinese restaurant, with guestswalking through the door and steppinginto a ‘little village’ complete withbridges and even sounds of birdschirping overhead.

“I think the thing that separates us,besides the food, is our very friendlyservice and atmosphere,” notes com-pany vice president David Chang. “Forour longtime customers, please comeback and rediscover the restaurant;and for new customers, come and giveus a try.”

1 U-10 Scallop Mushroom BokChoy $17.952 Salt and Pepper Squid($12.95)3 Duck Leg Ramen ($11.95)

Leah Friel photos


3

LITTLE VILLAGENOODLE HOUSE

WHERE 1113 Smith St.

CALL545-3008

HOURS Sunday through Thursday,10:30 a.m. to 10:30 p.m. Friday and Saturday, 10:30a.m. to midnight

WEB littlevillagehawaii.com

2

1

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

*For information/reservations callPagoda Restaurant at 948-8354

or go to our website at:Pagodahawaii.com

A new twist on an old favorite

ALA CARTE MENU SERVED NIGHTLY

Weekend Prime Rib & Seafood Buffet Friday thru Sunday nights

Our Newly Renovated Bar featuring Refreshing Drink Specials & Tasty Appetizers…

(shown)

Kid-Friendly & Family-Orientedw/Koi Feeding &

Much More!

Check out our… HAPPY HOUR

3:30 PM - 6:30 PM

Experience Executive Chef Jason Takemura’s…mouth-watering Appetizers & Ala Carte Entrees

Nightly from 5 pm - 9:30 pm

Fresh Blackened Ahi Sandwich

Clam Linguine

Fresh Island Ahi Blackened and pan seared and topped with house made remoulade & fresh sprouts

Fresh clams servedin a delicious white wine,fresh garlic, tomatoes& herbs linguine bed

Check out our To-Go Platters!Perfect for tailgating and parties!

$799

$899

When it comes tofood, some-times it just hits

you in the face. No, not like a clown

wielding a pie, but the rea-son we eat. We can go onand on about location, am-biance, service … but thereason we eat is quite sim-ple: nourishment.

It would serve us well ifcooks and chefs wouldkeep that fact top of mind.

But, in order to make theirdishes flavorful, many chefsadd copious amounts of fat(most often in the form ofbutter) and salt to theirdishes.

Of course, ChaiChaowasaree isn’t yourtypical chef. He puts a lotof thought into what he’sfeeding his guests.

At his recently openedChef Chai on KapiolaniBoulevard, it’s all abouthealthy eating with an em-phasis on flavor (as well as

ambiance and service), asevidenced by the menu,with dishes titled “HealthyStir-fry” ($19), a combina-tion of Brussels sprouts, as-paragus, red bell peppers,baby corn and sweet po-tatoes, with your choice oflean chicken breast or tofu,and “Lower Your BloodPressure” ($19), a mix ofSwiss chard, crimini mush-rooms, broccolini, zucchini,sun-dried tomatoes and

potatoes (with choice ofchicken breast or tofu).

Even the meat is low-fat,as the chef uses only bone-less, skinless chicken andthe leanest cuts of beef.

“We did studies andtalked to a nutritionist,”says the chef. “You arewhat you eat.”

So how does he cut thefat and retain the flavor?

“We don’t use any but-ter," proclaims the HawaiiRegional Cuisine chef. “Wetry to help customers

lessen saturated fat. Thereare better ways. We use alot of herbs and spices forflavor.”

Speaking of flavor, thechef recommends Veg-etable Terrine with ThaiGreen Curry ($25).

“Curry is good for themetabolism and Alzhei-mer’s,” notes Chaowasaree.

We eat with our eyes, aswell.

“There’s lots of color, in the

terrine,” he adds. Those col-ors come from the layers ofeggplant, red bell peppers,onions, portobello mush-rooms and more settled in apool of spicy green currysauce. Talk about flavor.

Most of the dishes atChef Chai can be preparedgluten-free with no meatproducts.

“Of course, we’re not ve-gan or vegetarian,”Chaowasaree notes. “Youcan eat whatever you wantto eat. You just have to becareful.”

So, lighten up. With ChefChai in charge, being care-ful never tasted so good.

Contact Terri Hefner at [email protected]


veg’noutwith

Terri Hefner

VO

CHEF CHAI

WHERE 1009 Kapiolani Blvd.

CALL585-0110

HOURS Open 4-11 p.m. daily

Vegetable Terrine with Thai Green Curry

($25). Nathalie Walker file photo

Crab ClawsMusselsClamsShrimp

Raw Oysters

Call 922-6868for Reservations & Information

2284 Kalakaua Ave.

Open 7 Days from 11am-10pm

Dinner 5pm - 10pmat the old Waikiki III Theatres

Parking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.

www.atlantisseafoodsteak.com

Seafood Boat

$39.95

HAPPY EASTER

YakinikuSet Menu B

YAKINIKUMILLION

626 SHERIDAN ST. 596-0799

Serving Hawaii Since 1989

(behind Walmart)

New Hours Mon-Sat 5pm - 2am

Sun 5pm - 11pm$5295only

for 2 people

Ala Moana Center 808.356.8300Hours: 11am - 10pm

Queen’s MarketPlace 808.443.5515Hours: 8am - 10pm

www.macaronigrill.com

Celebrate Easter Sundaywith Friends and Family

at Romano’s Macaroni Grill.

And as a special treat you willreceive a complimentary gift

from Romano’s Macaroni Grill!

Enter to Win ourEaster Drawing Contest

and Win a Dinner for Four!

AnEaster delight

AnEaster delight

AnEaster delight

DESIGNED FOR THE DISCERNING PALATE, THESE COCKTAILS ARE INTRICATE IN THEIR IN THEIR TASTE YET SIMPLE IN THEIR CONFECTION.

L‘APERITIF COCKTAIL BAR AT LA MERSuperb European Cocktails & Exquisite Pairings

Nightly from 6:00pm to 10:00pm

923.2311 ~ COMPLIMENTARY PARKING

2199 Kalia Rd. Honolulu

www.halekulani.com

‘L’APERITIF’ COCKTAILBAR INAUGURATES ANEW STYLE OF LIGHT

“HAUTE COUTURE”COCKTAILS, “THE NEWFRENCH LINE DESIGN”

It’s Wednesday, and thelunch rush has yet toexplode into Ichiriki

Japanese Nabe Restauranton Piikoi Street, so I snag acorner booth near the win-dow and consider it theperfect time to catch upwith MMA fighter andmulti-sport athlete EganInoue over pots of hot nabeand a bountiful selection offresh appetizers. Bestknown for its nabe (a termreferring to an array ofJapanese steamboat orone-pot dishes), sukiyaki,shabu shabu and more, allof which center aroundhealthy ingredients, Ichirikipromised a lunch full ofeverything a fitness enthu-siast could ask for — pro-tein, carbs and veggies!

“I’ve been to Ichiriki be-fore and my family loves ithere. Nabe is always healthyand works well with mydiet,” says Inoue, a two-timejiu-jitsu world champion,five-time MMA world cham-

pion and MMA bodyweighttraining expert. “To be hon-est, my diet is not that strict.I love sweets and I try to getthose in before 2 p.m. sothat I have the rest of theday to burn it off. As for car-bohydrates and biggermeals, I usually eat thoseearly on in the day as well.”

With chopsticks in hand,Inoue was ready to tacklethe interactive feast beforehim, as Ichiriki’s friendly staffpresented Kami IchirikiNabe with Ribeye and KobeBeef, Ginger Nabe, AvocadoMaguro, Tofu Salad,Edamame, Mushroom Med-ley, Kimchi, Mozuku andFried Garlic Shrimp.

Served in a bowl fashionedfrom washi paper, IchirikiKami Nabe features a shio(salt) broth complementedby a platter of ingredients toadd to the broth, such asenoki mushrooms, chives,bak choy, shrimp, salmon,chicken, aburage, tofu,

sausage and a bamboo tubeof tsukune — a chicken-and-pork paste scooped intomeatballs — not to mentionthe tender beef.

“The beef literally cooks inseconds, and I love to dip itin the ponzu sauce,” says In-oue, who wasn’t the least bitashamed to enjoy everymorsel of food — after all,he does burn thousands ofcalories each day.

“I love everything here,”he continues. “The GarlicShrimp is very tasty and ithas a ton of garlic chips,which I love. Enoki mush-rooms also are another fa-vorite of mine, so the Mush-room Medley is great. Thisis a place you can eat atwhere it won't interfere withany diet.”

As an athlete and entre-preneur, Inoue opened thedoors to Egan’s Fit BodyBootcamp in September2010 in Manoa Marketplace.Three years and three addi-


STORY BY ALANA FOLEN :: PHOTOS BY LEAH FRIEL

ICHIRIKI JAPANESE NABE RESTAURANT

PIIKOI

510 Piikoi St. #102, Honolulu

589-2299

Open daily, Lunch: 11 a.m.-4 p.m.Dinner: Sunday-Thursday, 4-11 p.m.Friday and Saturday, 4 p.m.-midnight

AIEA

Kaonohi St. #C216, Aiea

484-2222

Open daily, Lunch: 11 a.m.-3 p.m.Dinner: Monday-Thursday,4-11 p.m.Friday and Saturday, 4 p.m.-midnightSunday, 4-10 p.m.


tional locations later, Egan’sFit Body Bootcamp contin-ues to offer the most effec-tive and innovative fitnessprogram through 60-minuteworkouts held Mondaythrough Saturday that hasits participants seeing re-sults in no time.

“Bootcamp is doing verywell; we’re very busy. Iwould say we have about300 students at the mo-ment, who range from allages and fitness levels,” In-oue states. “I try to teachone class per month at each

location (Downtown,Manoa, Kailua and Waipio),and then every WednesdayI train the instructors. I loveteaching the MMA boot-camp class in Manoa.”

Most recently, Inoue re-leased an e-book series titledMMA Bodyweight Systems,in which he shares his fitnesssecrets and beliefs (visitmmabodyweightworkouts.com for more information).These e-books work as ablueprint to get into tip-topshape without having to hitthe gym.

“I am a firm believer inshort, high-intensity workouts.You’ll be amazed at howmuch your body is able totransform,” he adds. “You candownload the e-books toyour iPad and you can basi-cally do the workout any-where.”

While taking in his fill ofrice and nabe, Inoue storesthe energy he’ll need laterthat day when he will in-struct a bootcamp class.

“I’ve been working hard toget into the best shape thatI can because I’ll be filming a

follow-along workout videoin Michigan that will coincidewith the e-books. This alsois something that I’m veryexcited about,” he exclaims.

While Inoue is busier thanever, he soaks up every op-portunity to enjoy a mealwith family and friends.

“I’ll definitely be back toIchiriki. I eat to live, andeverything is just so good,”he says with a smile.

For more information onEgan’s Fit Body Bootcamp,call 271-3779 or visit hawai-ifitcamp.com.

735-5544449 KAPAHULU AVE., STE 101

www.HeeHingHawaii.com

www.HeeHingHawaii.com

EASTER CELEBRATION AT HEE HINGSUNDAY, MARCH 31, 2013

EASTER SUNDAY BRUNCH BUFFETSunday, March 31; 9 am to 2:00 pm

International Assortment of Salads, Ahi Poke,Hawaiian Luau, Hong Kong

Dim Sum BarRoast Leg of Lamb, Peppered Roast BeefCarving, Roast Pork, Favorite ChineseEntrees and

Desserts including fresh bakedcakes & pies, almond fl oat and more$23.95 Adults $22.95 Seniors $11.95

Keikis 4 to 12

EASTER SUNDAY SPECIAL MENUPeking Duck, Golden Mushroom Scallop Soup, Garlic Butter Maine

Lobster, Chicken and Shrimp Asparagus, Black Pepper Beef

Shortribs, Hunan Tofu on Spinach, Sweet and Sour Whole Fresh Fish, Braised E Mein with Duck Steamed

Rice, Mango Tapioca$279 Table of 10

$1 OFFAny Breadpurchases over $4

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” 988-4 10

Mon- m-7pm; m-

ROYAL HAWAIIAN CENTERVALIDATED PARKING

WOLFGANGSSTEAKHOUSE.NET

808.922.3600

EASTER BRUNCH $35

BRUNCH COCKTAIL CHAMPAGNE, MIMOSA, BLOODY MARY OR BELLINI

APPETIZER SOUP OF THE DAY, CHOPPED SALAD, CAESAR SALAD OR MELON & BERRIES

ENTRÉE WOLFGANG’S EGGS BENEDICT, FRENCH TOAST,OMELETTE, CLASSIC SIRLOIN BURGER, RIGATONI

BOLOGNESE, OR PETIT FILET MIGNON WITH AU POIVRE

OR MUSHROOM SAUCE* (*ADDITIONAL $10)

BEVERAGECOFFEE, DECAF OR TEA

HappyEas t e r

SUNDAYMARCH 31

11AM - 3PM

PEARLRIDGE98-150 Kaonohi St.

808.487.9911

WAIKIKI1972 Kalakaua Ave.

808.942.2121

www.tonyromas.com

2$39

(Savings of $19)

TONY ROMA’S RIBSAND GRILLED SHRIMP

Dine in only. Must present this coupon. Not to be combined with any other promo/discount/offer.

Expires 4/30/2013.

for

INCLUDES 1/2 LOAF OF ONION RINGS.

Step Up to the Plate with Alana Folen

A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: STEAMED MANILA CLAMS ($15)

Japengo

Thai basil, sambal and Srirachachili sauce permeate the dish

and give it an extra kick ofintensity.

The foundation for this dish is foundin just under a pound of fresh Manilaclams steamed to perfection.According to Imada, Steamed ManilaClams have been on the menu sincethe restaurant’s inception and is wellreceived by guests.

House-made fish fumet and atouch of butter round out theintense Thai flavors, makingthe dish more well-rounded tothe general palate.

The dish incorporates a wide assortment ofThai-influenced flavors and ingredients,including Thai bird chili, kaffir lime leaves,lemongrass, shallots, garlic and cilantro.“These flavors combined with proper cookingtechniques are what make up this incrediblyflavored dish that’s always received outstandingreviews,” Imada says.

Afront-runner in Pacific Rim cuisine, Japengo, located within

Hyatt Regency Waikiki Beach Resort and Spa, is a must-try for

locals and tourists alike. Chef Michael Imada has masterfully

perfected the art of taste and presentation, and wows diners with his

magnificent creations each night. Blending a variety of Asian culinary

styles and techniques onto one plate is what he does best.

With a dish such as Steamed Manila Clams, which Imada says is

complex in preparation and technique, he is able to intertwine a myriad

of exotic ingredients and flavors, while keeping everything authentic.

JAPENGONightly, 5:30-10 p.m.

2424 Kalakaua Ave., Honolulu923-1234

Waikiki.Hyatt.com

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

Photos by Leah Friel

For many locals,Waikiki has becomean Atlantis of sorts,

serving as “the lost city”for those who avoid itscongested roads, parkingproblems and touristsightings at all costs. Butwith some of the best cui-sine Oahu has to offer, thearea is more than worthdiving into.

One such culinary treas-ure is Atlantis Seafood &Steak. Its menu is full offresh seafood, premiumsteaks and a slew of inter-national flavors you can’tgo wrong with. And its lo-cale on the second level ofthe former Waikiki 3 the-atre complex is just astone’s throw away from allthe sun, surf and shoppingthat illuminates KalakauaAvenue.

“I just think it’s a greattime for locals to come re-discover Waikiki,” agreesrestaurant executive gen-eral manager Steven Mat-suno. “There’s a lot of greatplaces to eat, a lot of greatplaces to shop — comecheck it out.”

Locals will appreciate ahefty bite of the AtlantisGarlic Ribeye ($39.95),topped with crisped garlicflakes and served on a siz-zling platter with onionsthat continue to caramelizeas they arrive at your table.A beautiful beef demi-glace accompanies thedish and tastes amazingwhen mixed with garlicbutter on the side.

Matsuno suggests plung-ing into Ocean SeafoodPasta ($28.95) as well, as itgives diners a change tosample the fresh catch ofthe day prepared in a lovelybasil tomato cream saucewith Tiger shrimp, Manilaclams and a selection ofseasonal vegetables.

Just as enticing is theeatery’s selection of classicdesserts — includingCheesecake, Creme Bruleeand Chocolate Mousse —which are homemadedaily. Starting in April,if diners mention Din-ing Out to their server,they’ll receive a com-plimentary dessertwith each entree (upto four per table).

Validated parking isavailable from ProParkat Waikiki ParkingGarage behind At-lantis on Seaside Av-enue (by Ross). Takea peek at the scrump-tious menu online at

atlantisseafoodsteak.comas well.

Waikiki is full of joys —especially edible ones —for locals to uncover.

1 Ocean Seafood Pasta ($28.95)

2 Cheesecake, CremeBrulee and Chocolate

Mousse

Lawrence Tabudlo photos

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

ATLANTISSEAFOOD & STEAK

WHERE 2284 Kalakaua Ave.

CALL922-6868

HOURS Daily, 11 a.m.-10 p.m.

WEB atlantisseafoodsteak.com

1

2

FILL FILL FIL

L

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

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.

An EasterTO REMEMBER

Call (808) 922-1233 or visit www.Pacifi cBeachHotel.com

Easter Brunch Buff et 8:30AM – 3:00PMEaster Dinner Buff et 4:00PM – 10:00PMNightly Mermaid Shows 5:00PM & 9:00PM

Adults - $48.95Children (5-11) - $21.95

Try our new “D bottomless Mimosa”!

The pulse of paradise. | www.staradvertiser.com

For questions related to your Honolulu Star-Advertiser subscription

CALL

538-NEWS(6397)


Shabu Shabu Househas spent nearly adecade providing a

home for diners to enjoyhealthy Japanese cooking,where hearty and satisfy-ing menu selections areprepared right at the table.

Conveniently located onKapiolani Boulevard, ShabuShabu House offers an as-sortment of fresh meats,including beef, pork,chicken, lamb and variousseafood options in additionto fresh vegetables andsatisfying side dishes. Cus-tomers prepare the foodby submerging the thinlysliced meat or vegetablesin a pot of boiling water fla-vored with seaweed, andswishing it back and forthseveral times. The termshabu shabu directly trans-lates to “swish swish,” mim-icking the sound onemakes while cooking thefood.

Shabu Shabu House alsoallows customers to pre-pare their favorite itemssukiyaki style, which in-volves cooking in a thickershoyu-based sauce.Sukiyaki cooking providesmore flavor to the broth,and was introduced to givediners additional freedom

when creating and enjoy-ing their favorite tastes.

Upon cooking the items,customers may dip their fa-vorites in assorted savorysauces and eat them alongwith rice, which also helpsto tie all the flavors to-gether. Shabu ShabuHouse supervisor GrantMurata explains that therestaurant offers the tradi-tional style of shabu shabucooking, whereas somecompetitors call them-selves shabu shabu whileactually offering nabe-style

cooking, which utilizes dif-ferent flavored broths.

“Shabu Shabu Housewas the first to feature theidea of one person, one potto cook the food in,” Mu-rata says. “Usually, in theold days, shabu shabucame in one big pot andeverybody shared. Thisstyle is different than “hotpot” cooking in that we usethe traditional, simple broth— we try to stick with theoriginal flavors and keepdishes healthy. The restau-rant has evolved to take on

its own style, and while re-maining traditional, peopleare able to determine whatthey enjoy as they experi-ment with all the flavors.”

Shabu Shabu Housecontinues to introduce newitems for customers to en-joy, including KurobutaPork ($15.95 shabu shabuset at dinner and $11.95lunch, and $18.95 forsukiyaki set at dinner and$14.95 lunch). Murata notesthat while the meat is porkbelly and resembles bacon,the Kurobuta variety is not

...dining out ...

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

STORY BY KYLE GALDEIRA :: PHOTOS BY LEAH FRIEL

General Manager Kazuyo Makita

Kurobuta Pork ($15.95 shabu shabuset, dinner and $11.95, lunch)

Tasty vegetables accompany Kobe Set B

very fatty and is lauded forbeing rich in vitamin B-1.

“It’s higher quality pork,and we really wanted tobring out the flavor of itthrough shabu shabu,” Mu-rata says. “All you need toseason it is salt, pepper andsesame seed oil sauce. Wefound that you’re able tobring out the flavor of thepork that way without be-ing overwhelmed by otherseasonings. Though peoplemay be afraid of eatingpork, it’s actually healthierthan beef, and that’s whywe wanted to feature a

new, healthy pork dish onour menu.”

Murata also explains thatcustomers can look for-ward to enjoying Kobe Rib-eye beef in the near future.

General manager KazuyoMakita recommends KobeSet B ($34.95 at lunch anddinner, add $9 for largerportion). The dish featuresa platter of supreme tastingKobe Style Beef “washu-gyu” along with additionalplates of assorted vegeta-bles, fresh tofu, arabikisausage, udon noodles,three sauce choices

(ponzu, ginger and sesameseed oil), white or brownrice and a piece of mochiice cream for dessert.

Diners also may add as-sorted sides to their cook-ing creations, including ItoKonnyaku ($3.95), specialJapanese noodles that arefree of fat and cholesteroland aid in the digestionprocess. Customers alsochoose from additional fa-vorites including Chinesecabbage, broccoli, red bellpepper, zucchini andpumpkin ($3.95 each).

Shabu Shabu House fea-

tures new dessert selec-tions, including mochi icecream ($1.75 each piece)available in strawberry,mango and vanilla. GreenTea Ice Cream ($4.95) alsois available, and the treat isspecially made by ColdStone Creamery with aunique recipe that featuresmore green tea and a richflavor, topped with azukibeans. Customers may in-dulge in French Vanilla icecream with chocolatesyrup ($4.95) as well.

In addition to the widevariety of soft drinks andboth domestic and im-ported beers available, anymeal choice also goes wellwith Shiro and IichikoShochu — smooth-tastingJapanese vodka availablein small ($12.95) and large($38) bottles.

Starting in April, cus-tomers may take advan-tage of Shabu ShabuHouse’s Early Bird special,which offers 10 percent offall menu items from 5 to 6p.m., Monday throughThursday.


...dining out ...

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

1221 Kapiolani Blvd., #108, Honolulu

597-1655

Lunch available Monday-Saturday from 11 a.m. to 2 p.m.;

Dinner served nightly from 5 to 10 p.m.

ShabuShabuHouseHonolulu.com

Green Tea Ice Cream ($4.95)

Kobe Set B ($34.95 lunch and dinner)

Side of fresh vegetables included with Kurobuta Pork

@tablesideTropics Bar & Grill

Renowned for its picturesque Diamond Head view, Tropics Bar &Grill features island fare that’s not only tasty, but also healthy andlocally grown. Locally-sourced ingredients mean truly fresh ingre-

dients, so it makes sense to chef Kapo Kealoha to use them to the fullest.Local ingredients include fish (never frozen), tomatoes, and most otherveggies Tropics uses.

Take for example, Pepper Seared Rare Ahi Tuna Salad, one of the mostpopular dishes at Tropics. The ahi is brought in daily and seared andsliced by the well-equipped chefs in the kitchen and served on a bed ofgreens with wasabi ponzu vinaigrette. Fresh and delicious! For hours andinformation, call 949-4321 ext. 42.

tableside

Left: Server Cindy Ikehara withPepper Seared Rare Ahi Tuna Salad

Right: Pepper Seared Rare Ahi TunaSalad ($21.50)

1

3

2

45

1 | Emily Wu, Tadashi, Seiko and Fumi Ito

2 | Lorraine and Frank Sloniewski with

Bartender James Giffard 3 | Jeannette

Collier and Teresa Karnow 4 | Paulette

Hartkopf and Courtney Smith 5 | Hunter

Tourte and Bradley Jelavich



BY RACHEL BREIT

Waikiki is aninternationaldestination for

those seeking the famousbeach and warming sun,but put that aside for asecond. Sweet, tender,juicy lobster is whattourists, and locals alike,really crave. So after “lob-sterfying” yourself in thatfamous Hawaiian sun-shine, scuttle over to FiveStar International Buffetand get in line.

The seafood delicacy is

first boiled, then bakedwith lemon butter for aflavor you can smell. Thelobster is cooked in itsshell to retain its juiciness,and accompanied by but-tery deliciousness and ahint of lemon. The lobsteris part of the buffet dueto customers’ request andit’s the main feature forseafood lovers.

If you’re a land-loverand seafood is not yourthing, turn your sights onthe prime rib. It’s mari-nated and baked fresheveryday, wrapped upwith carrots, onion andbasil. The long cook timeand slow heat creates theperfect color and texture.It’s served with the typical

condiments such as au jusand horseradish and canbe paired with items onthe buffet line includingmashed potatoes. Thosetravelling to Hawaii fromJapan are treated to thisAmerican classic, sinceprime rib is not an itemtypically found there.

But really, you can’t gowrong with any offeringat Five Star InternationalBuffet. All have beencarefully selected to sat-isfy the tastes of its inter-national and local clien-tele. The buffet is truly aculinary fusion; there issomething for everyone.And everyone can appre-ciate the fresh, neverfrozen, ingredients.


eatthischewonthis

BY JAIMIE KIM

Perfection — expect itin every bite at eachvisit you make to

Ruth’s Chris Steak Houseat Restaurant Row.

“My role is just to makethings perfect for eachguest,” says general man-ager Don Asam.

To get started, OystersRockefeller ($17.95) literallyheats things up. A mixtureof sauteed spinach, onion,bacon, Parmesancheese and Pernodliqueur is placed ontop of five raw oys-ters, along with hol-landaise sauce. Litwith 151 Rum, it arrives

at your table flaming. For an entree, choose

something you can hearbefore it arrives in front ofyou. The Cowboy Rib Eye($56) is wet-aged for 28days — a process that in-volves sealing the meat inan airtight Cryovac bag tobreak down the enzymesand tenderize the meat. Itis broiled at 1800 degreesFahrenheit. It is then trans-ferred to a 500-degreeplate atop sizzling butter

and sprinkled withchopped parsley.

Another dish toconsider — SweetPotato Casserole($11) is listed as a“side” but also candouble as dessert(ask for a scoop ofvanilla ice cream).Mashed sweet pota-toes are placed in adish, and once or-dered, a mixture ofpecans, brownsugar and butter isplaced on top be-fore it gets put un-der the broiler untilgolden brown.

For fine dining ona budget, Ruth’s

Chris currently offers a Siz-zlin’ Prime Time Menu from5 to 6 p.m. daily. It comeswith a choice of a starter,entree, side and dessert.Depending on the entreechosen (which comes fromtwo different lists, one withsmaller cuts of meat andthe other for larger ap-petites), the price is a veryattractive $44.95 or$55.95.

Stop in daily from 5 to 7p.m. to indulge in HappyHour specials in the restau-rant’s lounge, or make areservation (highly recom-mended) for Wednesdaynights where you can enjoya bottle of wine for 25 per-cent off.

RUTH’S CHRISSTEAK HOUSE

WHERE

Restaurant Row500 Ala Moana Blvd.,

CALL

599-3860

HOURS

Daily, 5-10 p.m.

Right Sweet PotatoCasserole ($11)Below OystersRockefeller ($17.95)

Lawrence Tabudlophotos

Sizzlin’ Satisfaction

FIVE STAR INTERNATIONALBUFFET

WHERE

Royal Hawaiian ShoppingCenter, Building C 2301Kalakaua Ave., Waikiki

CALL

380-9300

HOURS

Open daily, (Lunch) 11a.m.-2 p.m.; (Happy Hour)2-5 p.m. from the a lacarte menu; (Dinner) 5-10p.m.; (Late-night HappyHour) 8:30-10 p.m. fromthe a la carte menu

Prime Rib (part of buffet). Nathalie Walker file photo

ABOVE Lobster (part of buffet). Rachel Breit file photo

Husband-and-wife team Larry andLinda Chan opened The Mandalay in2006. The two formerly owned

Chinese food chain Eastern Garden, which had locations in Aiea,Kaimuki, Kaneohe and Waikiki.

“As we were getting older, we just wanted to concentrate onone,” Linda says.

The two had a long path to become the successful restauran-teurs they are today.

“My husband and I were born and raised in Hong Kong,” Chansays. “When we came here, we had limited English-speakingskills, so we both ended up working in restaurants.”

Both Linda and Larry were employed as wait staff in local restau-rants, working their wayup the chain before start-ing the successful EasternGarden venture.

The Mandalay providesan elegant venue that isperfect to play host to anyof your special events. Ithas two floors — the maindining room downstairscan seat about 190 people,and the second floor canseat approximately 130.

There is validated park-ing available across thestreet from the restaurantat Bishop Square Monday-Friday after 5 p.m. orSaturdays and Sunday allday. During businesshours, guests also canpark at Alii Place for a fee.

THE MANDALAY1055 Alakea St.525-8585

10:30 a.m. to 9 p.m. daily


with Christina O’Connor

Whether you’re looking for arelaxing lunch break or aplace to host a banquet

party, The Mandalay is the perfectplace to go. Located on Alakea Street,the restaurant serves up traditionalHong Kong and Cantonese food in anelegant setting.

During lunchtime, dim sum is a pop-ular option.

“All of our dim sum actually is cookedto order,” explains Linda Chan, who co-owns the restaurant with husband Larry.

Many restaurants pre-cook their dimsum dishes and showcase them aroundthe restaurant in carts. But the Chanschose to stray from this path.

“We found that if the dim sum iscooked to order, it is a lot fresher thanif it were sitting in the cart,” she says.“We believe that when cooked to order,the quality of the dim sum is better.

“Dim sum means 'touch the heart,'”she says. “The reason why they say thatis because all the dim sum, every piece,is handmade.”

Some dim sum options includeBaked BBQ Pork Pastry ($3.50), BakedEgg Tarts ($2.50), Deep Fried Vegetar-ian Spring Rolls ($3.50), Steamed BBQPork Bun ($3.50) and Deep Fried DriedShrimp Puff ($3.50).

Other than dim sum, Chan says thatPeking Duck with Bun ($32; $16.50 forhalf) is the one the most popular dishes.

“We roast it and we serve it with theskin, with the bun, and with plum sauceand cilantro,” she says. “We can eitherchop it up and serve as a whole duck,

TH

ES

IDE

ON

Oi Ling withSauteed Seafood

in Taro Basket

LEFT (front) Baked BBQ Pork Pastry ($3.50), DeepFried Dried Shrimp Puff ($3.50), Baked Egg Tarts($2.50), Steamed BBQ Pork Bun ($3.50), Deep FriedVegetarian Spring Rolls ($3.50). Rachel Breit photos

Sauteed Seafood in Taro Basket (regular $19, large $38)

KITCHEN INSIDER

Who or what inspires you as a

chef/manager/owner? The firstthing that inspires me is having theguests choose our restaurant asthe place to eat, because there aremany options out there. Then, ul-timately they have the most en-joyable dining experience —meaning that our team exceededall of their expectations.My second inspiration is my 4-year-old daughter, Makayla. Whenwe sit down at the dinner table,having all distractions temporarilyoff to encourage conversation, shealways asks, “How was work to-day? What did you do at work to-day?” I look forward to being ableto give her a great answer.

If you could serve food to a

celebrity, who would it be and

why? What dish would you serve?

I guess I have to say Guy Fieri ofDiners, Drive Ins & Dives, becausehe hasn’t put Big City Diner on hisshow yet. I would probably makehim baby back ribs with ourmango guava barbecue sauce,along with some fried rice. I thinkthat would hit some taste buds. Iwould then finish it off with some

roasted macadamia nut breadpudding and haupia crème saucewith caramel and whipped cream— a la mode, of course.

What is your favorite dish on the

menu? Why? Fried rice becauseit’s just so versatile. The originalway is always satisfying with orwithout extra eggs. Then, we haveour famous Kim Chee Fried Ricethat you can have without meatand without vegetables, if you like,and you can add other stuff liketofu, chicken, steak — the possibil-ities are endless.

Is there a dish that you create

that’s not on your menu, but avail-

able upon request? Notreally, but we do have arotation of weekly spe-cials and we do try ourbest to accommodate allrequests, at any time.However, in our cateringdepartment, we can cre-ate almost anything thatis requested. We doeverything that’s on ourmenu plus many morerequests. I would sayabout 60 percent of ourcatering options is noton any regular menu.

BIG CITY DINER

NAME Dennis Franks

TITLE Senior Executive

Chef at Big City Diner

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

sure Hawaii's diners have a top-notch dining experience.This week, Dining Out gets the inside scoops from Big City Diner’s

executive chef Dennis Franks, who gives us a little taste of Big CityDiner and shares just what fuels his culinary drive.

Various locations (call or check bigcitydinerhawaii.com)Sunday-Thursday, 7 a.m. to 10 p.m., Friday-Saturday, 7 a.m.-midnight487-8588 (catering), 738-8855 (Kaimuki), 263-8880 (Kailua),591-8891 (Ward), 678-8868 (Waipio), 487-8188 (Pearlridge)

Photo courtesy of Big City Diner


or we can mince the duck meat and stir-fry it withvegetables.”

Another customer favorite is Lettuce Wrap withMinced Pork ($16.95), which is comprised of waterchestnuts, bamboo shoots, celery and black mush-rooms. Shown here with pork, the dish can featurechicken, duck, or plain (vegetarian).

While the menu might be made up mostly of tradi-tional items, The Mandalay is not afraid to get creative.One innovative dish is Sauteed Seafood in Taro Basket(regular $19, large $38), which features mixed seafood,including shrimp, scallop, fish fillet and cuttlefish, alongwith mixed vegetables all served in a taro basket. Theregular size will serve four to six people, while the largerbasket will serve 10 to 12.

“The basket is made out of shredded taro,” Chansays, “so you are able to eat the basket as well.”

For more seafood must-haves, try Shrimp with Saltand Pepper ($13.95), which features sauteed shrimp.

Contact Christina O’Connor at [email protected]

Baby Back Ribs with FamousGuava-BBQ Sauce (Big Slab,$22.99)Nathalie Walker file photo

1 Peking Duck with Bun($32, $16.50 for half)

2 Lettuce Wrap withMinced Pork ($16.95)

3 Shrimp with Salt andPepper ($13.95)

And for good reason. Clearly, who can re-fuse a silky cream, rich with egg andvanilla? Not me! Are you a flan fan? If so,then you’ll simply adore Crème Caramel,a French-style, smooth, custardy flan driz-zled with bittersweet caramel.

“I only use the purest of ingredients,”Kimura says, referring to the homemadecaramel, fresh cream and sugar.

Then, finally, take your sweet tooth andindulge in La Palme D’or’s Tarte Aux BaiesSauvage, a luscious tart baked with al-mond cream and bing cherries toppedwith a layer of pastry custard cream andfresh mixed berries.

“The custard cream is the main draw —it features a blend of fresh milk, vanillaand eggs,” Kimura says.

This Easter, Patisserie La Palme D’or isall you need.

Patisserie La Palme D’or Ala Moana Center

1450 Ala Moana Blvd.941-6161

Asahi GrillSince February 2007, Asahi Grill on

Ward Avenue has been serving up localcomfort food to kamaaina and touristsfrom around the globe. Oxtail Soup reignsas the restaurant’s top-seller, but theEaster Bunny has a soft spot for AsahiGrill’s Oyako Donburi.

Priced at $8.95, Oyako Donburi is avail-able all day and features morsels ofchicken, eggs and onion atop a bowl ofrice doused in Asahi Grill’s special shoyusauce and sprinkled with shredded nori.Served with a bowl of soup and a side oftsukemono, Oyako Donburi makes for anideal breakfast, lunch or dinner option on

a beautiful spring day.“Customers love our Oyako Donburi. It’s

popular,” says restaurant manager VictoriaSayno. A personal favorite of mine, thisdish can easily warm the tummy and soul.When it’s brought to your table, the com-pelling aroma alone is enough to makeyour mouth water.

So, hop on over to Asahi Grill, bring thewhole family and enjoy an Easter mealworth filling up on.

Asahi Grill515 Ward Ave.

593-2800

Happy Day Chinese RestaurantThere are plenty of reasons to smile this

Easter at Happy Day Chinese Restauranton Waialae Avenue. Renowned for itsHong Kong-style cuisine and friendly serv-ice, this award-winning establishmenttakes top honors for its dim sum selection

available daily from 8 a.m. to 3 p.m., alongwith other delicious Chinese entreesfound on the menu.

And since I’m egging you on with allthings egg, why not try Happy Day’s MincedBeef Soup ($9.95)? Here, you are presentedwith a bowl of hot soup (feeds three to fourindividuals) with a chicken broth base andadorned with white egg yolk, chopped beef,button mushrooms and Chinese parsleyseasoned with salt and pepper.

“All of the ingredients are delicious,”says co-owner Lisa Lum, “and this soup isone that’s in high demand.”

The hunt is over, now that we’ve uncov-ered Happy Day’s Minced Beef Soup! It’sa soup that will satisfy, yet you’ll still haveroom for the Easter feast to follow.

Happy Day Chinese Restaurant3553 Waialae Ave.

738-8666

ono,youknow

– From page 2


Left Happy Day’sMinced Beef Soup($9.95)

Below Happy Day co-owner Lisa Lum

Above Asahi Grillmanager Victoria

Sayno

Right Asahi Grill’sOyako Donburi

($8.95)

Max’s of Manila hasbeen a Filipino-foodlover’s paradise and

is well known for its famousfried chicken and traditionalFilipino dishes. The iconicconnotation of pancit, sini-gang and lechon often over-shadow the desserts, buthere at Dining Out, we wantto let our readers knowabout the tasty treats thatawait you at Max’s after a

delicious Filipino meal. Halo-halo ($5.75) is a staple

among Filipino desserts, andMax’s always serves it up theright way. It’s a medley of dif-ferent textures and flavorsthat is sure to appeal to yourtaste buds. Served with ubeice cream, beans, and milkatop shave ice, Max’s Halo-halo also comes with flan andrice flakes, as well as tropical

fruit in a gelatin form. According to general

manager Maly San Luis,Halo-halo is the restau-rant’s most populardessert.

It has all the compo-nents of being a greattreat without overpower-ing on the sweetness,which means that youcan eat until your heart iscontent. The colors andtextures blend well to-gether for the Easter hol-iday, so make sure tohead on down for a realEaster celebration!

Buko Pandan ($4.25),Max’s of Manila’s secondmost-popular dessert,might be a lesser-knowndessert, but after one biteyou’ll realize what all the

fuss is about. Also perfect forEaster, Buko Pandan comesin a light shade of green thatincorporates coconut mixedwith pandan leaf (screwpine)gelatin and tapioca. Stir thatin with a hearty helping offluffy cream sauce, maca-puno ice cream and riceflakes, and this dessert isready to go — straight intoyour mouth, that is.

“We get the flavor from thepandan, and that’s basicallythe flavor of the gelatin mixedwith the young coconutmeat, and we mix it with a lit-tle cream and milk,” San Luissays. “This is not too sweetcompared to Halo-halo.”

Max’s puts its own spin onturon, better known as Ba-nana Lumpia ($4.75). It fea-tures saba banana and jack-fruit in a crispy springroll-type wrap, which is cov-ered with brown sugar andsesame seeds. Add in someube and macapuno icecream, and this dessert willhave you singing its praiseonce you’re done eating it.

1 Buko Pandan ($4.25)2 Halo-halo ($5.75)3 Banana Lumpia ($4.75)


MAX’S OF MANILA

WHERE

801 Dillingham Blvd., Honolulu(also located in WaipahuShopping Plaza)

CALL

951-6297

HOURS

Monday-Friday, 11 a.m.-9 p.m.Saturday and Sunday, 10:30 a.m.-9 p.m.

Ethnic treats that puta smile on your face


1

2

3

Happy Easter...$36

(Sunday, March 31, 2013)Order in Advance

(Mountain side, next to Shirokiya)941-6161

Celebrate EasterAll Day at Il Lupino

Breakfast 7AM-12PMBrunch Menu to 3PM

Lunch 12-5PMDinner* 5-10:30PM

*Dinner specials include Grilled LambChops, Braised Short Ribs, a Vegetable

Risotto, Stuffed Calamari & more.REGULAR MENU ALSO AVAILABLE.

ROYAL HAWAIIAN CENTER

VALIDATED PARKING

WWW.ILLUPINO.COM • 808.922.3400

KAILUA 263-8880KAIMUKI 738-8855

PEARLRIDGE EAST 487-8188WAIPIO 678-8868

WARD CENTER 591-8891www.bigcitydinerhawaii.com

Find us onFacebook & Twitter Apple Cobbler Ala Mode 7.49

Sunday, March 31st

Shrimp & REAL Crab Frittata 12.99BREAKFAST:

Fish Piccata 14.99BRUNCH:

U.S.D.A. Choice Prime Rib 25.99DINNER:

801 Dillingham Blvd.(next to Costco Iwilei)

Honolulu Hawaii 96817

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

Waipahu, Hawaii 96797

Easter SpecialSeafood Paella

OPEN EASTER SUNDAY

OPEN EASTER SUNDAY

955-17641860 Ala Moana Blvd

Open 24 HoursValidated Parking

Prime Rib Roast $1695

SeafoodContinental

$1475

Roast Turkey w/Smoked Ham

$1395

DINNERS INCLUDE“ALL YOU CAN EAT” SALAD BAR,

Corn on the Cob, Coconut Cake and MORE!

Eggs BenedictRoyal $1050

Breakfast served 24 Hours

11AM - MidnightSunday, March 31, 2013

841-0931Kam Shopping Center

Open 6am Daily

Easter Specialstoday thru Easter (3/31)

Honey Mustard Glazed HamServed with yams and rice

$13.95Shrimp Curry Omelette

Served with potato lasagna$14.95

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com

922-5511

RESTAURANT

SUNTORY

WHERE TO DINE

Symbol Key Breakfast

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

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.


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 4/30/13

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

3447 Waialae Avenue J JFRENCHPASTRY .COMCALL 739-0993

Additional

FREE DESSERTWith purchase of 4-course meal

at $24.70. Free Chocolate Pyramid with any 4-Course meal

$29.95 and higher.

Come and Celebrate Easter & our 14th AnniversaryCome and Celebrate Easter & our 14th Anniversary

OpenEaster

Sunday!

Today thru April 15th!Today thru April 15th!

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

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!

BrasserieHALF OFF BOTTLES EVERY TUESDAY

Elegant, Informal Dining

1115 Bethel Streetwww.brasserieduvin.com

Sample Du Vin’s Award WinningWine List at Half Off

Great for Groups and Celebrations6pm to closing

Reserve List and French Champagne not included

545-1115

Try Our Marinated Fried Chicken!“Marinated in a Light Teri

Sauce then Deep Fried.Very Tasty!”

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

www.SekiyasRestaurant.com 2012

2746 Kaimuki Ave

732-1656ACROSS KAIMUKI H.S.

SEKIYA’S RESTAURANT& DELICATESSEN

Serving Hawaii for 77 Years!

Coupon must be surrendered at time of purchase. Not valid with other offers. Good at both locations. Exp. 4/30/13.

88 Piikoi St., Honolulu 96814 593-1200

2250 Kalakaua Ave., Honolulu 96815 922-3366

24-HOUR CAFE JAPANESE NOODLE SHOP

All Menu Items

BYOB

(Excludes Retail & Bottled Beverages)

kissatencafe.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

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

Monday thru Friday 4:30pm-6:30pm

HAPPY HOUR MENU

1131 Nu‘uanu Ave. 587-7877 Reservations RecommendedValidated Parking Available

restaurantepichawaii.com

startingfrom$4

F E A T U R E D B E E R S


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% OFFEntire Menu

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

specials or promotions.

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

10% OFFEntire Menu

BuffetFor up to 20 people

8 Course Dinner$250.00

For 10 inclusive (March & April Only)

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

EASTER BRUNCH $29

*Not valid on Easter Sunday.

% OFF

Dinner Buffet15

Products not exactly as shown. Available at participating Taco Bell® restaurants in Hawaii. ©2013 Taco Bell® Corp.

www.mccullysc.comAmple Parking Available in Basement off Pumehana St.

1960 Kapiolani Blvd., #100, Honolulu HI 96826

947-9595

THE ORIGINAL, ONLY COOLER

COOL RANCH LOCOS TACOS

Open Easter SundayMarch 31st

Call In Your Orders Today!

Pearlridge (Phase II) . . . .483-6805Moiliili . . . . . . . . . . . . . . . .951-5696 (KOZO)Kahala Mall . . . . . . . . .738-5696 (KOZO)Pearl City by Wal-Mart . . .455-6805Keeaumoku by Wal-Mart . .946-5696 (KOZO)

WWW.KOZOSUSHIHAWAII.COM

$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

521-1688Shop A-1 (below Safeway Beretania)1234 South Beretania Sthiasianmix.com

OPEN DAILY 10:30am-8:30pm

Asian Mix

hiasianmix.com

Best “Japanese Style”Shabu Shabu in Hawaii

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

597-1655

Shabu Shabu or any Sukiyaki Setfeaturing our special sukiyaki sauce. Exp. 4/4/13Shabu Shabu or any Sukiyaki Set

featuring our special sukiyaki sauce. Exp. 4/4/13

HAWAII’S NEWEST Korean Yakiniku Experience

Dine-in only. Limit 1 free Cold Noodle per coupon/party. Must present coupon. Cannot combine w/other discounts or specials. Exp 4/4/13Hawaii

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

Birthday& GroupParties

Welcome!

Naeng Myun (Cold Noodle) with purchase of our new Mixed Combo Yakiniku Set

Happy Hour9:30pm-Close

Receive a

FREE

Premium Quality Beef & Pork

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


Not combinable with other discounts. 65 or older w/ coupon & ID. No online or photo-copied coupons. One coupon per person. Discounts off regular adult price. Excluding Holidays. Expires 4/5/13.

SENIOR SPECIAL! 65+

20% OFFLUNCH & DINNER

ONLY ONE TYPE OF COUPON PER PARTY

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

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

ONLY ONE TYPE OF COUPON PER PARTY

Must have minimum party of 4. Coupon valid on actual birthday, ID required. Not combinable with other discounts. Discounts off regular adult price. Excluding holidays. No online or photo-copied coupons. Must purchase beverage. Expires 4/5/13.

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 04/30/2013. 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

OPEN EASTER SUNDAY

Must Present Coupon. Not valid w/other offers/discounts.1 order per coupon/party. Exp. 4/4/13

50% OFF Ribeye Steak Order

LUNCH, DINNER &LATE NITE

TRY OUR

DESSERTS!With Coupon

3008 Waialae Ave.

5-6p & 9pm-midnightHAPPY HOUR

259-7100

DINNER Tues-Sun 5p-Midnight Closed MondayLUNCH Tues-Sun 11am-2pm

RESTAURANT & PUPU BAR

923 KEEAUMOKU ST.955-3388Best Cantonese Cuisine

OPEN DAILY: 10am — midnight

SUMMER SPECIALS!$5.99LUNCH SPECIALS

Includes Soup

$7.99DINNER SPECIALS

Try ourShio Ramen

with a side of Gyoza!

Our Brothsare made from

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

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

2080 S. King Street(past McCully St.)

(808) 947-5919

Outrigger Reef on the Beach

Valet parking available

Call for reservations today!

BREAKFAST

DINNER

Celebrate Easter with Beachfront Dining

Happy Hours Early Bird Specials 4:30 PM – 6:00 PM9:30 PM – 12:00 AM

Kirin Draft $3 glass / $10 pitcher Longboard & Heineken $3 Bud Light $3

4:30 PM – 6:00 PMTwo-Choice Dinner PlateDaily Salad, Miso Soup & Rice

Nabe (Minimum 2 orders )

Loco Moco

choice of Spicy, Chicken Meatballor Tan Tan Nabe

(2) Main Dishes to choose: Grilled Salmon, Mackerel, Chicken Karaage, Croquette,

Curry or Today’s Special

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

10$

15$

12$

Expires 4/4/13

WHERE TO DINE

Kit N Kitchen1010 University Avenue942-7622

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

Pagoda1525 Rycroft St.948-8356

Shiro’s Saimin HavenWAIMALU

WAIPAHU

EWA BEACH SHOPPING CENTER

Shore Bird RestaurantOutrigger Reef on the Beach922-2887

Tony Roma’sWAIKIKI

AIEA

Wailana Coffee House 1860 Ala Moana Blvd.955-1764 Kenny’s Hawaiian BBQ

Royal Hawaiian Shopping Center, 2nd floor922-3333

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

Restaurant Epic 1131 Nuuanu Ave.587-7877

Zippy’s Call the one nearest you

JJ Bistro & French Pastry3447 Waialae Ave.739-0993

New Eagle Cafe1130 N. Nimitz Hwy.545-2233

AuthenticIndian Cuisine. UNDER NEW

MANAGEMENT/OWNER SINCE MAY 2012CALL:

941-5111

FREEAPPETIZERWITH PURCHASE

OF 2 ENTRÉELunch only. 2 Appetizers Max for a party of 4 or more.

Exp. 4/30/13

Validated Parking Discovery Bay (Across Ilikai)

LUNCH: Wednesday - Sunday 12-2:30pmDINNER: 5pm - 10pm Daily

1778 Ala Moana Blvd., Ste. 213www.MonsoonIndiaOahu.com

Catering Available

BYOBNo Corkage


111 N. King St. near Maunakea

Chinese Chicken Salad

LIMITED TIME ONLY Ching

MingFood SetsAvailable

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

593-2800515 WARD AVE.

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

$5Only

Entire Menu

Available

ASAHI BREAKFAST

BREAKFAST

SPECIAL(6:30-10am)

EARLY BIRD

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

(DAILY 6:30-11am)

951-0511/951-0611

* MUST PRESENT COUPON TO RECEIVE SPECIAL DISCOUNT. SPECIAL VALID ONLY ON ADULT PRICES. EXP. 4/30/13.

SUPER SPECIAL

KOREAN CUISINE

$17.95 10:30 AM -2:30 PM

$25.952:30 PM -10:00 PM

$22.95

$12.95

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 4/4/13.Limit one coupon per party.

Buy 1 Breakfast entreereceive 2nd (of lesser value)

HAWAIIAN & FILIPINO FOOD

Offer valid on dine-in orders only. Must present coupon. Cannot be combined with other offers or coupons. Exp 4/30/13

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

Mon-Sat 10am-10pm • Sun 10am-8pm

facebook.com/phomylienhawaiiMilitary w/ID receive 10% OFF

April Special $4.99House Special Vietnamese Chicken Salad

2012FIRST PLACE

Starts Monday, April 1st

Like us on Facebook

Mon–Fri 8am–9pm Sat–Sun 6am–9pm

COMPLIMENTARY SOUP or HOUSE SALAD, BEVERAGE & DESSERT

WITH PURCHASE OF DINE-IN LUNCH OR DINNER ENTRÉE! Original Coupon required, photocopies not accepted.

One Coupon/Entrée/Person. Exp. 4/4/13.

1130 N. NIMITZ HWY. www.neweaglecafehawaii.com

ph: 545-2233

Hours of Operation

678-8058New Items

678-8058

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

$2 OFFREGULAR FAMILY PACK

Open Daily: Dinner only 4-11pm Happy Hour 9 -11pmValet parking or Self parking on street after 6:30pm

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

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

WHERE TO DINEWolfgang’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 & Seafood Hil-ton 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

Monsoon IndiaDiscovery Bay (across Ilikai)1778 Ala Moana Blvd., Ste 213941-5112

Max’s Of ManilaWAIPAHU94-300 Farrington Hwy

HONOLULU801 Dillingham Blvd.951-6297

FILIPINO FINE DININGFifty Three By The Sea53 Ahui Street536-5353

HAWAIIAN

INDIAN

People’s Cafe1310 Pali Hwy521-5552Hawaiian &

Filipino Food


AT ALA MOANA HOTEL 410 ATKINSON DRIVE 942-7788

Stuffed Top Shell With Seafood

Reg. $6.95

Baked Rock Salt Ranch Chicken

Reg. $45

50% OFF

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 April 30, 2013

Back by popular demand

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:

589-2299510 Piikoi St.

484-222298-150 Kaonohi St.

NOW 3 GREAT LOCATIONS!

ICHIRIKINOW OPEN in

KANEOHE BAY Shopping Center

OPEN EASTER SUNDAY!

46-047 Kamehameha Hwy (near Safeway)

236-2299

“Serving Quality Food and Spirit of Aloha for OVER 39 Years”

www.eggsnthings.com

*Prices slightly higher at Zippy’s Kahului. Restaurant price for Garlic Miso Chicken $7.99. Offer valid from 4/1/2013 – 4/30/2013. Sorry, no substitutions. While supplies last. Must be a Hawaii resident 18 years of age or older to enter. No purchase or banking relationship necessary to enter. A purchase or banking relationship will not improve your chances of winning. Other restrictions may apply. Cannot be combined with any other promotional offers, coupons or discount cards. For complete rules and information, including how to enter for free, see stores or visit www.zippys.com.

APRIL1 - 30, 2013

Member FDIC

Receive an entry blank with any purchase including:

STARTS MONDAY, APRIL 1st!

Enter to win a share of $ 10,000 in cash giveaways!

Receive an additional entry blank with any cash withdrawal at Zippy’s FHB ATMs!Baked Ham with Rum Raisin Sauce

Available March 29th - 31st10:30am - 9:30pm, Dine-In Restaurants Only

Baked Ham with Rum Raisin SauceAvailable March 29th - 31st

10:30am - 9:30pm, Dine-In Restaurants Only

Waimalu Shopping Center98-042 Kamehameha Hwy #3

Open daily 10am-9pm

Sandwich& DrinkHiSandwich& Drink

Vietnamese Fast Food,

Smoothies & Bubble Tea

Not combinable with other offers/discounts. Valid w/ coupon thru 4/4/13

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

10% OFFENTIRE BILL

Must present coupon. Cannot combine w/other specials. Exp. 4/4/13

% OFFall items

mamaya

15April Special

492-1863

WHERE TO DINE

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

IchirikiAIEA98-150 Kaonohi St.484-2222

HONOLULU510 Piikoi St.589-2299

KANEOHEKaneohe Bay Shopping Center46-047 Kamehameha Hwy.236-2299

Romanos Macaroni GrillAla Moana CenterHookipa Terrace 356-8300

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

JAPANESEIl LupinoRoyal Hawaiian Center922-3400

ITALIAN

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


www.3660.com3660 Waialae Ave. • 737-1177

O N T H E R I S E

Easter Egg HuntSunday, March 24 - Thursday, April 4

Present this adMarch 24 through April 4,

At the end of dinner you can choosefrom a basket of eggs to see what

your “golden egg” brings you.*Valid in main dining room only.

Offer good for immediate redemption.Not Valid on Easter Sunday.

One egg per table.

You have a chance to win:

• Up to 20% off yourfood bill

• Gift Cards valued at$15, $20, or $25

• A free dessert

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 4/4/13

Reg. $19

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.

20% OFF*One Complete Meal

*Some exclusions may apply. Exp.4/30/13Must present coupon upon ordering. One coupon per table.

Okinawan • JapaneseSteak • SeafoodLocal Favorites

Chicken with Corn SoupFried Crispy Whole Chicken

Honey Walnut ShrimpSalt & Pepper Pork Chop w/ Tofu

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

Beef Noodle w/ VeggiesSteamed Rice

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

*with 1 reg. priced entree. exp. 4/30/13Cannot combine with other discounts or specials

$138 for 10 people

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

Special Menu

✁

Honey Walnut Shrimp

$7.95*$7.95*with Coupon

Honey Walnut Shrimp

A comfortable socio-economic status is not easily transferred from one generation to the next.All youngsters must prove their worth through life’s test. Just because things seem easy now, know that this was not always the case. Much diligence, hardship and sacrifice was made for you to be in your place. 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, Char Siu & otherspecials. 5%, 10% and lobster special not to be combinedwith any other offer/discounts/ specials. Expires 4/30/13.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 4/30/13. Must present coupon.

BOUNTY SEVEN SEAS

Friday & Saturday 5:30 – 9:30 pm

For Reservations

739-8760

AT

THE KAHALA HOTEL & RESORT

www.kahalaresort.com

YASAAASSofthe

SEAFOOD BUFFET

WHERE TO DINE

Tanaka of TokyoEAST, in King’s Village 922-4233

CENTRAL, in Waikiki Shopping Plaza922-4702

WEST, in Ala Moana Cntr-Hookipa Ter-race945-3443

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

Kozo Sushi

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

Sakura Restaurant3008 Waialae Ave259-7100 678 Hawaii

(Kang Ho Dong Baekejeong)1726 Kapiolani Blvd.941-6678Kobe Japanese Steak House

1841 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

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

BAR & LOUNGE

15% OFFFOOD & DRINKS

$3.00 BEER

1272 SOUTH KING ST. | 596-0700M-F 4:30pm - 2am | Sat. 6pm - 2am | Sun Closed

4:30pm-8:30pm with this coupon | exp. 3/31/13

✃

TonKatsu - Twice Cooked Pork,Shredded Cabbage, Mustard Katsu

Sauce


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

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

Sat 6AM - 12PM

SERVING LUNCH & DINNER TAKE-OUT AVAILABLE

Proud recipient of:

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

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

Open Easter Sunday

California Platter

Combination Platter

Platter A 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

Easter Seafood & Dim Sum BrunchSunday, March 31, 2013

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

Dim Sum & more!

Jade DynastySeafood RestaurantAla Moana Center 947-8818

10% OFF

Senior/Military Discounts Available Mon.-Thurs. Cannot be combined with other offers. Exp. 4/4/13

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

BUY ONE PIZZA50% OFF

PIZZA IS OUR BUSINESS

Offer expires 4/4/13.Not valid with other offers/discounts.

Open Daily 11am-Midnight1006 Kapahulu Avenue

(Corner of Kaimuki/Kapahulu Ave.)

FREE DELIVERY Kaimuki, Diamond Head, Waikiki, Makiki/University

receivesecond at

NOW OPEN!

739-5000

50% OFFDine in only. Must present coupon. 1 coupon per party. Cannot combine w/other offers or discounts. Exp 4/4/13.

Buy a combo platter receive 2nd combo platter at

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

WHERE TO DINE

Shabu Shabu House1221 Kapiolani Blvd597-1655

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

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

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

Pho My Lien98-150 Kaonohi St. 488-4900

VIETNAMESESEAFOOD

SHABU SHABU

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

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

3660 on the Rise 3660 Waialae Ave.737-1177

PACIFIC RIM

Mitsu-Ken2300 N. King Street848-5573

OKAZUYA

Violets GrillKapalama Shopping Center1210 Dillingham Blvd # 8841-8535

OKINAWAN

MEXICANWahoo’s Fish Taco732-9229

591-1646

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says Brian Chan, regarding whatinspires the menu at his eatery,Restaurant Epic. As the chef and owner, Chantakes pride in meticulouslyhand-picking each menu item.Interestingly, however, what din-ers find on the menu one daymay vary the next time theyvisit.

Unlike most restaurants,Restaurant Epic typicallychanges its menu every fourmonths.

“I have something I like to call‘food ADD,’” says Chan. “My

tastes and culinary interests areall over the board and are con-stantly evolving, so I like my menuto reflect that trend as well.”

Such versatility and adventur-ism are what make up RestaurantEpic’s core identity.

“There is no real one genre of foodhere,” explains Chan. “It is prettymuch whatever I feel like my cus-

tomers will enjoy and appreciate.”That being said, in recent years,

the cuisine at Restaurant Epic hasincorporated many Southern-style types of cooking. “I like theflavors of Southern comfortfood,” says Chan. “Its big flavors,long cooking processes and thesimplicity of the cuisine are whatdraw me.”

While Restaurant Epic’s menudoes include some Asian dishes,such as Miso Glazed Wild Salmon($20) and Mongolian Grilled Pork($16), much of the dishes areSouthern-influenced, oftentimeswith a slight unique twist.

“I don’t like to burden my platewith 20 different ingredients,”says Chan. “My goal is to havethe food be simple, but tasty.”

Rather than have its dinersstick to one main course the en-tire meal, Restaurant Epic en-courages a sharing dining expe-rience. The menu is divided intotwo sections: small tapas andlarge entrée dishes.

“What we are seeing lately is alot more sharing between diners,”says Chan. “To get the fullRestaurant Epic experience, it’sideal to order your own dish andshare a few small plates or justorder a variety of small plates.”

One such popular item is Es-cargot Poppers ($8), a smallplate of sautéed escargot in gar-lic butter, chopped mushrooms,red wine and fresh herbs inside abaked puff pastry.

Another noteworthy dish isBerkshire Pork Belly Confit ($9),cured pork belly, which is cookedin pork fat for 12 hours andserved on a bed of apple cider

and bacon braised collard greenswith a bourbon maple syrupdrizzle.

Those with a sweet tooth willappreciate the restaurant’s manyunique dessert items. One of themost popular desserts is BakedStuffed French Toast ($8), whichcombines Hawaiian sweet breadwith mascarpone cheese, Nutellaspread, strawberries and toastedmacadamia nuts.

Diners also may choose to in-dulge in any one of RestaurantEpic’s signature cocktails.

“We do a lot of infusions inhouse with unique ingredients likebasil or bacon,” says Chan. Fa-vorite drinks include BaconBloody Mary ($9), Sparkling San-gria ($11) and “Epic Mojito” ($7), arefreshing mix of mango rum, limejuice, muddled mint and club soda.

The restaurant also featuresan impressive happy hourmenu, which includes aplethora of shareable itemssuch as Kalua Pork Spring Rolls($4), Crispy Short Rib Ravioli($5) and Lemongrass SteamedClams ($7).

orderoftheday orderoftheday

Escargot Poppers ($8)

Pork Belly Confit ($9)

Baked Stuffed French Toast ($8)

Mongolian Grilled Pork ($16)

“I love to cookwhat I like to eat,”

STORY BY MICHELLE LEE

PHOTOS BY LAWRENCE TABUDLO

RESTAURANT EPICWHERE

1131 Nuuanu Ave, HonoluluCALL

587-7877HOURS

Open for lunch Monday–Friday, 11 a.m. to 1:30 p.m.and dinner Monday–Thursday, 4:30 to 9 p.m.;Friday, 4:30 to 10 p.m.;Saturday 5 to 10 p.m.

DO 033113 Opt

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