Hawaii Dining Out 07 November 2010

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

N O V E M B E R 7 - 1 3 , 2 0 1 0

Lawrence Tabudlo Photo

It’s been said by many that

great meals begin with great

appetizers and that almost

anything that stimulates a keen

reception for the main course can

claim the title of appetizer.So, I confess that although I

have been guilty of skipping the

appetizers altogether and head-

ing straight for the main course,

I’ve learned my lesson. In missing

out on a crucial part of the en-

semble, I’ve realized that you

can’t have a score without the

prelude, right?

Truly, the appetizer is what

sets

the tone for the entire meal. In

fact, these starter dishes can be

traced back to first century

Rome, where the upper class was

served eggs and fruits as part of a

three-course meal. Today, there is

a bountiful amount of appetizers

that are appealing to any ap-

petite.

This week, I made it my duty to

submerse myself into a world

that goes beyond the main

course, salads and desserts and

sampled some of the best cuisine

in appetizer form yet.

My excuse for skipping out on

the appetizers used to be that I

didn’t want to spoil my appetite.

Now when asked if I care for any

appetizers, I say, bring it on!

Top of WaikikiAs Hawaii’s only revolving

restaurant, located on the 18th

floor of the Waikiki Business

Plaza, you can be sure to expect

marvelously breathtaking 360-de-

gree views here. The Top of

Waikiki opened its doors in Octo-

ber 1965 and since then has been

serving up top-notch cuisine,

equally spectacular as the view it-

self.

“It’s a good atmosphere for

families, especially during sun-

set,” says Colette Canady, direc-

tor of sales and marketing for

Waikiki Shopping Plaza. “You re-

ally can’t beat the view, and you

can see the fireworks from the

Hilton. It’s a fun place to bring the

kids.”

The restaurant revolves one

floor rotation every hour and ro-

tates at the speed of about 1 mph,

so there’s no need to fret over

motion sickness.

As far as appetizers go, this

Waikiki Landmark has many that

will tickle your fancy. Executive

chef John Neff has been working

in the food and beverage industry

for 16 years, and has been show-

casing his talents at the Top of

Waikiki for five.

He says the Coconut Shrimp

with Pineapple Salsa ($12) is a

customer favorite among tourists

and locals alike. This hearty dish

consists of Coconut & Macadamia

Nut-crusted shrimp nestled in

pineapple reduction, cold soba

noodle salad topped with a

sesame miso vinaigrette. It’s ap-

pealing to the eye and definitely

appeasing to your taste buds as

well.

However, chef Neff’s personal

favorite on the menu is “The Orig-

inal” Hawaiian Sliders ($16), and

believe me, you can’t go wrong

with the chef’s pick. This magnifi-

cent creation features three mini

burgers with seared foie gras,

pineapple relish, Camembert

cheese and micro greens on a

profiterole. The fusion of flavors

literally dances on the tip of your

tongue.

And if you want to start off

your meal with something fresh, I

would suggest the Blackened

Seared Ahi with Kahuku Sea As-

paragus Salad. For $17, awaken

your senses with sweet and sour

fennel, Maui onion, orange seg-

ments and wasabi-avocado cit-

ronette, along with some of the

island’s freshest seafood. The

Spicy Ahi Poke Stack also is must-

have if you’re a lover of spicy

EDITORJo McGarryJMcGarry@

staradvertiser.com

SALES MANAGERSandi Sakaguchi

Phone: 342.8802

Fax: 529.4898

SSakaguchi@

staradvertiser.com

Dining OutDining Out is a weekly

advertising supplement published by theHonolulu Star-Advertiser.

– See page 16

Developing a newfound appetite

Appetizersfor

2 | D I N I N G O U T | N O V E M B E R 7 - 1 3 , 2 0 1 0

Top Right: The author is rewardedwith many of RumFire’s succulentappetizers such as the garlic sea saltpommes frites ($5) and the RumFireSampler ($16).

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D I N I N G O U T | N O V E M B E R 7 - 1 3 , 2 0 1 0 | 3

cover story

or nearly 40years, KobeJapanese SteakHouse hasbeen a con-stant in the

local dining scene —occupying the same loca-tion at the gateway toWaikiki, serving up basi-cally the same teppanya-ki-style dinners, operatingunder the same owner-ship.

Then 2010 came and a couple ofchanges took place, the biggest ofwhich was at the very top. OwnerMarilyn Gardiner, whose late hus-band, Rod, helped open Kobealong Ala Moana Boulevard, decid-

ed to retire and sell the populardining destination to a couple oflongtime, loyal staffers — Royand Lynn Nakamura.

The changing of the guardofficially took place Sept. 7.Six days later, a blessing cer-

emony was held among friendsand relatives. To this day, however,Roy swears the change in owner-ship has gone relatively unnoticed

by the general pub-lic.

“I still don’t thinka lot of people knowthat we purchasedthe restaurant,” headmits, chuckling.

The secondchange took place

just a fewweeks ago,when the hus-band-and-wifeteam decidedto introducepupus to therestaurant’slounge menu.Steak dinners,d e l e c t a b l e

sauces and kimono-clad waitress-es may still rule at Kobe, but theaddition of pupus — coupled withlounge’s signature sushi bar — hasgiven foodies yet another reasonto choose this steakhouse for theirdining out needs.

‘We’ve been tinkering with thepupu menu since the middle ofOctober,” says Lynn, who admitsthat part of the inspiration behindthe push for pupus stems from theizakaya approach to Japanese din-ing of ordering smaller portions offood.

“We’re really hoping the pupumenu catches on with our cus-tomers.”

Based on what Dining Outobserved recently when dozens ofpatrons poured into the lounge tosample the new a la carte portions,the affordable menu — repletewith traditional Japanese dishesfrom Mini Sukiyaki ($5) and NasuNibitashi ($3) to the hugely popu-lar Steak Kabobs ($8) andTogarashi Fries ($5) — has alreadywon customers over.

DO sat down with theNakamuras earlier this week to talkabout life as fledgling businessowners and, of course, their insis-tence that diners drop in moreoften at the quaint lounge — a tra-ditional waiting area for patronsentering the teppanyaki rooms —in order to, ahem, do the pupu.

DO: You’re both extremely well-versed within the restaurant busi-ness — you, Roy, as someone whoworked his way up the ranks as abusboy and bartender/assistantmanager at Furusato’s and Tanakaof Tokyo, respectively, and later asa manager at Hy’s and Kobe; andyou, Lynn, as a hostess at Tanaka’sand then as a food and cocktailserver at Kobe. Now, of course,you’re both calling all the shots atKobe. What’s the last two monthsbeen like as owners?

RN: It’s been a whirlwind, to be

honest, but the process actuallystarted longer than two monthsago because the transfer of owner-ship took time. So it’s been excitingand tiring — tiring because wehaven’t had a day off since Father’sDay.

The biggest change for me islearning about the kitchen aspectof the business. We’ve always hada head chef, who generally wasresponsible for doing the orderingand inventory. But now, Lynn and Iare getting more involved in thefood portion of the business, likehaving to understand the differentgrades of Angus beef. I had no ideaof how involved the process canbe. It blew my mind!

DO: What convinced you it wastime to make the jump from manag-ing a restaurant to taking owner-ship of a restaurant?

RN: Well, we’ve been here since1987 and have always enjoyed thefamily-type atmosphere at Kobe.So once we found out that Marilynwas having thoughts of retiring, webegan to worry that that type ofatmosphere might be lost or dis-banded under new ownership. SoLynn said, “Why don’t we do it?Why don’t we just put an offer inand see what Marilyn says?”

So this past spring, we flew up towhere Marilyn lives in Arizona andmade her an offer. Surprisingly, shewas very open to the idea. And shehelped us along the way with thefinancing and other technicalaspects of how to run a business.

DO: Who’s most responsible forcoming up with the specific disheson the pupu menu?

RN: Chef John Takeuchi, who’s incharge of our pupus. He had somegreat ideas. Our sushi chef,Mamoru Yamamoto, also helped incoming up with some of the moretraditional Japanese items like

1. The wildly popular pupuTogarashi Fries ($5) are seasonedwith chili pepper flakes and gar-nished with wasabi and chiso.

2. Garlic Pork Chops ($12) aredeep fried and dipped in ketchupand a secret sauce. 3. SteakKabobs ($8) are always plump and juicy.

FFF F

Left: Lynn and RoyNakamura assumedownership of KobeJapanese Steak HouseSept. 7.


Nasu Nibitashi and Agedashi Tofu ($5).

DO: How would you describe the reac-tion to the menu thus far?

RN: Positive. We’ve been askingfriends to be brutally honest, and theresult has been favorable. For example,some have called the Ahi Poke Salad($10) “refreshing,” in part because thedressing is really light. That’s a credit toChef John, who used to do teppanyakifor us. He’s a real stickler for details witha passion for cooking. If the coloring tothe dish isn’t right, he won’t serve theitem.

LN: But besides asking friends, we’vealso asked customers. We had a night setaside for our customers to sample thepupus, and it turned out good.

The whole idea is to generate morebusiness in the lounge. Before it was justsushi, but now we’re offering more withthe pupu menu. And for those customerswho are only dining in the lounge, we’reoffering them, for a limited time, a 20 per-cent discount on our sushi items.

RN: Of course, we’ve already loweredour sushi prices since taking over asowners. So, hopefully, customers see thisas an added incentive to eat in ourlounge.

DO: Aside from the Togarashi Fries,which are seasoned with salt, togarashi(chili pepper) and sugar, and garnishedwith wasabi and chiso, the Edamame,both plain ($4) and with garlic ($5), andGarlic Fried Rice ($5), which includesground-up steak, are simply divine. Thesame holds true for your deep-friedGarlic Pork Chops ($12), which have aunique texture and come with a deliciousketchup-based sauce. Are these popularwith most customers?

LN: Yes. Edamame is a guaranteedorder because everyone just seems tolove it. Regarding the pork chops, I guessbecause we priced it low and because it’sa hearty portion, people order that, too.

DO: You seem to get just as many

locals in here as you do tourists. You alsoseem to get a fair share of reservationsfrom celebrity diners. Care to reveal theidentities of your more high-profile clien-tele with our readers?

RN: Well, Ashley Lelie just came in theother night. When he was with theBroncos, he used to stop in during theoffseason, and once asked if he couldlearn to be a teppan chef because it wasa passion of his. But we didn’t want himto get hurt and throw away his career asa football player. It’s a little dangerousbeing a teppan chef, you know, with allthe knives and stuff! (laughing)

And we get the Lakers in here whenev-er they’re in the Islands for trainingcamp. We might have to close off onefloor for them, depending on how manypeople they bring. If they bring theircheerleaders with them, then they mayget downstairs as well.

DO: So Kobe Bryant dines on Kobesteak at Kobe restaurant. That’s a heck ofa lot of Kobe, eh?

RN: Well, the story is that his parentsnamed him after the Kobe steak theywere enjoying at a Kobe restaurantowned by Rod Gardiner. I guess they ulti-mately got the beefy child they alwayswanted (laughing).

DO: Despite the change in ownershipand the recent addition of a pupu menu,Kobe is pretty much the same family-friendly restaurant it was 30 or 40 yearsago. That’s important to you and yourcustomers, right?

RN: Yes. I think it’s important for ourcustomers to know that Kobe is notgoing to change much, that their favoritedishes will always be there on the menu.That familiarity makes them feel com-fortable.

It also helps that some of our stafferswho have been here since the beginningare still here, and that this restaurant willalways be a place where families cancome to enjoy good food and eachother’s company.

cover story


4. Garlic Fried Rice ($5) is notsprinkled with ground beef, butground-up steak. 5. The Ahi Poke Salad ($10) is offered whenever the fish

is available. 6. Mini Sukiyaki ($5) is not only funto say, but fun to snack on.

Where:1841 Ala Moana Blvd.,Honolulu (between theIlikai and Hilton-HawaiianVillage hotels)

Call: 941.4444

Hours of Operation: Open daily from 5 to10:45 p.m. (lounge) and 5:30 to 10 p.m. (teppanyaki rooms)

Kobe Japanese Steak House

1

2

3

4

5

6

on the menu

Richo’s tastyKorean cuisine

For many who have

eaten Korean food in

Korea, the experience

is unforgettable.

For the owner of Richo

Korean Cuisine, however, it

was nothing short of life-

changing.

“My uncle in Japan had

never eaten Korean food,”

says Ayako Hanzawa, gen-

eral manager at the new

Waialae Avenue eatery. “He

went to Korea, tried it, and

fell in love with it. He met a

Korean chef through a

friend, and they started a

restaurant!”

Richo Korean

Cuisine now has four

Japanese locations,

plus its Waialae loca-

tion, which opened

Aug. 8. The new

restaurant’s menu

includes dishes made

in traditional Korean-

style, some a fusion of

Korean and Japanese,

and others designed

for local palates.

The chijimi, for

example. Standard ver-

sions of these savory

Korean pancakes — with

seafood, squid and chive,

leeks, or beef and yams, at

$7-$8 for half-portions, $10-

$12 for whole portions —

are available here. But the

popular Cheese Kimchee

Chijimi ($12/whole,

$8/half), made with moz-

zarella, was created just for

Hawaii.

Samgyupsal ($24), popu-

lar in South Korea, is

Richo’s current bestseller.

Translated literally as

“three-layered meat,” the

dish’s name refers to the

visible layers in a piece of

pork belly. Waiters cook the

pork tableside on a hot skil-

let and serve it with misogochujang (pepper sauce).

It may be ordered with let-

tuce ($3), garlic ($3), or

Tokyo negi onions ($3).

Richo’s Hot Stone Bowl

Bibimbap ($9), with rice,

egg, and vegetables, is

already a favorite with cus-

tomers, as is the L.A. Kalbi($13.50). Two substantial

shabu-shabu (Japanese hot

pot) are available to share

with a friend: one with pork

($40), the other with beef

tongue ($50). Customers

who purchase bottles of

Iichiko ($35), a Japanese

barley sochu (distilled spir-

it), can write their names

on the bottles and leave

them until their next visit;

Richo will hold them for up

to three months.

Samghetang, Hanzawa

confesses, is her own

favorite dish on the menu.

This elaborate soup begins

with a chicken ($28/whole,

$18/half) stuffed with sticky

rice, nutmeg, carrots, gar-

lic, and ginseng, slow-

cooked over low heat. “It is

good for you when you’re

tired or have a cold!”

Richo Korean Cuisine is

open from 5:30 p.m. to mid-

night, Tuesday-Saturday,

and Sundays from 5:30 to

10 p.m.

Between now and Nov.

15, Richo is offering a dis-

count of 30 percent off on

all food and beverages by

the glass.

Richo Korean CuisineWhere:Where: 3008 WaialaeAve., Honolulu

Call:734.2222


by Caroline Wright

Left: Richo’s Cheese

and Kimchee Chijimi

(pizza).

Bottom Left: The Hot

Stone Bowl Bibimbap

($9) comes with rice,

egg and vegetables.

LUNCH & AFTERNOON TEA10:30 am-4:00 pm

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DINNER5:30-9:30 pm

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Ala Wai Blvd.

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Kit n KitchenDoes the cool and rainy November weather

have you jonesing for something hot? Well, at Kit

n Kitchen, six new meals are heating up the place,

and in a very good way.

Owner Kit Yiu has recently added Sizzling

Plates to his expansive menu of Euro-Asian cui-

sine.

“We wanted to use a new creation in our restau-

rant,” says Yiu, who co-owns the 10-year-old

eatery with wife May. “I believe, in fine-dining

restaurants, they have been doing this for many

years, but this is a different way of creating this.”

Yiu explains that each meal is plated and

served on a special iron hot plate, which actually

cooks the meat even more as it sits.

“The plate will stay heated for 15 to 20 min-

utes,” Yiu explains, “and the way it is served

when it comes to the table, as the server comes

from kitchen it starts smoking already, schhh,

schhh, schhh, right in front of you.”

And after a few months of test-driving the dish-

es with loyal customers, Yiu is pleased to say the

Sizzling Plates have gotten rave reviews and are

Contact Sarah Pacheco at [email protected]

Kit Sizzles with New Meals, Servedon Hot Plates

– See page 8

Bottom Left: Pork with Chimichurri sauce ($12.95)

Bottom Right: Pepper Chicken with Sweet Basil ($12.95)


Giving thanks has never beenthis satisfying.

Thanksgiving Day Dinner BuffetThursday, November 25th in the Monarch Room

Featuring a sumptuous spread of roasted free-rangeturkey, sushi and raw bar, fresh seafood entrees,

prime rib, desserts and much more.

5pm ‘til 8pm$88 per adult

$57 per child (6-12 years old)For details, visit royal-hawaiian.com or call 921-4600.

Price does not include tax and service charge/gratuity.Prices, hours and menu items are subject to change.

Since opening Kit n Kitchen 10 years ago, life has

not slowed down one bit for owner Kit Yiu. The chef

is at his restaurant seven days a week, ensuring

that only the highest-quality ingredients go into his flavorful

— and affordable! — meals like Pepper Rack of New

Zealand Lamb ($14.95-$20.95), Red Win Ox Tail Stew

($13.95) and Osso Bucco Milanese ($16.95).

But Yiu’s insatiable hunger does not end with food. He

and wife May are avid world travelers,

having visited exotic destinations such

as Australia, Japan, Maui, Los Angeles,

China and Vancouver, Canada.

“We go scuba diving, we play golf, we

snowboard — we do a lot of stuff,” laughs

Yiu, who is originally from Hong Kong.

“We are a pretty active couple. Try to

squeeze everything together!”

May next wants to visit Thailand to

sample the culture and, what else, the

cuisine.

“Just to see all the stuff and try all the

new food that’s come out,” she says.

“Sometimes we taste an ingredient that

we’ve never tasted before, and we think

this taste is very special and maybe we

can have it inside one of our items

somehow.”

As the adage goes, the family

that plays together, stays together.

“I think traveling has really

helped us in the business and in

our relationship at the same time,”

says Yiu, adding that they often included 10-year-old son

Bosco on their excursions.

“He does all kinds of stuff with us: He skis with us, snow-

boards with us, when he gets bigger

we’re going to try to get him into scuba

diving.”

And in their travels, they also like to

find unique Coca-Cola bottles, which

are displayed prominently in a corner

of the eatery.

“I love the bottle,” he says, “and I

just enjoy putting it in a place where

people can see.”

So the next time you’re in Kit n

Kitchen, be sure to check out the cola

wall or catch up with the Yius about

their latest adventure. After all, there’s

no better way to inspire one’s appetite

than with an inspiring tale of exploring

the deeps of the Great Barrier Reef or

flying down the slopes at Whistler,

British Columbia.

ONfoodie fare

THES

IDE

now a permanent fixture at the University Avenuerestaurant.

Choose from the Pork with Chimichurri Sauce,made slightly spicy thanks to a delicious blend ofolive-oil parsley, garlic and mild pepper; thin slicesof boneless Short Rib Beef served with RoastedBlack Pepper Gravy and rice; Pepper Chicken withSweet Basil, mixed with green bell peppers, onions,black pepper and noodles; local-style BeefStroganoff; Hamburger Steak with Onion PepperGravy and rice; and Seafood Jambalaya, a tantalizingmedley of shrimp, squid and mussels served in atomato sauce atop Spaghetti or Seafood Butter Rice.

All plates cost $12.95, except for the SeafoodJumbalaya, which costs $14.95.

Add a fried egg for $1.95, or order the “mini lunch”special, where you get 3/4 of the dinner serving for$9.95. Available between 11 a.m. and 2 p.m. only.

And if you purchase two regularly priced SizzlingPlates as your entree, you can choose the SpicyMussels, Escargot, Mini Chef Pizza or EggplantPerfection appetizers for just 99 cents.

Kit n Kitchen1010 University Ave., B3942.7622kitnkitchen.comFree parking and valet parking availableOpen 11 a.m.-2:30 p.m. and 5-10 p.m. daily

– From page 7


Pizza, Stromboli, Hot Subs, Pastas, Oven Baked Pastas & More!Expires 11/14/10

1137 11th Avenue, Kaimuki737-1937

Open everyday 11am-10pm

2222 S. Beretania St.941-4400

Sun-Thur 11am-9pm • Fri-Sat 11am-Midnight

* Free meal off of kids menu with a paid entree. Up to 12 yrs old.

KIDS EAT FREE

MONDAY & TUESDAY

*KIDS - Ages 2 to 7 years old.

*1 Child per Adult

FREE ENTREE ON YOUR B-DAY!

*BIRTHDAY PERSON w/ Valid ID &

*2 ADULT (guests) to qualify.

*FREE ENTREE (up to $19 value).

941-2835 • 1936 S. King St.Local Japanese Style DiningDinner 5-Midnight • Late Pupus 10-2am

WWW.HEEHINGHAWAII.COM449 KAPAHULU AVE., STE. 101 • 735-5544

TURKEY, DIM SUM, LUAUBRUNCH BUFFET

Roast tom turkey, roast pig, dim sum, salads,pokes, appetizers, Hawaiian luau, Chinese

entrees, delicious Desserts and much, much more!

$22 adults $21 seniors $11 kids 5 to 12Served from 9:30 am to 2:00 pm

TURKEY, PRIME RIB, SEAFOOD DINNER BUFFET

Roast turkey, slow roast prime rib, crablegs, sashimi, Hawaiian luau, Chinese

entrees, international salads, pokes,seafood station, fresh clams, pepper salt

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Noodles, Garlic Broccoli & Baby Corn, Crisp Kau Chee Appetizer, Fresh Baked Pumpkin Pie$99* for 8 to 10 people

“An Island Tradition”THANKSGIVING BUFFETS

Thursday, Nov. 25, 2010

• Pick up Wednesday, Nov. 24 or Thursday, Nov. 25• Limited quantities. Preorder and prepayment required

1018 McCully St. • 942-00126:30am-9pm Mon-Thr

6:30am-4pm Sun6:30am-11pm Fri & Sat

Lounge: M-W till MidnightTH-SA till 2am

www.zapcafelounge.com

NOW OPENFOR BREAKFAST

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Reach forthe Star

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When it comes to

great Korean

food, MillionRestaurant is one of the

most respected establish-

ments around.

With acclaimed yakiniku-

style plate lunches such as

Kalbi Lunch Plate ($9.50),

hot offerings such as Soft

Tofu Soup ($7.5) and some

of the tastiest, melt-in-your-

mouth meat jun in town,

this family-run restaurant

has been a must-stop for

both kamaaina and tourists

since 1989.

Dining Out caught up

with Dean and Cecily

Wong recently and asked

them what they’d recom-

mend from the menu.

Dean Wong: “My husband, Lorrin,

and I usually come here

every time we’re in town.

Today, we ate family-style

and he ate the kalbi. I had

the pork belly, along with

these mochi and custard

sides. Some of these sides

we haven’t seen in L.A.,

but they were very inter-

esting. The custard, for

example, was savory

and something I’d love

to have again. And I

absolutely love the chap

chae.”

Cecily Wong: “I come here a couple

of times a month. I real-

ly like the chap chae,

but I find myself gravitat-

ing more toward the bi

bim naengmyun. It’s deli-

cious. And I would also

recommend the kim chee,

which is really good.”

what we’re eating at ...

Top: The Soft Tofu Soup

($7.50) is served steaming hot

daily.

Bottom: Million’s Kalbi Lunch

Plate ($9.50) is a customer

favorite, with the tender beef

marinated in a special sauce.


Million Where:626 Sheridan St. (backside of Walmart)

Hours:Monday-Sunday 11a.m.-midnight

Call:596.0799

Cecily and Dean Wong enjoy lunch at one of their favorite restau-

rants, Million, located on Sheridan Street in Honolulu.

ad control fillMillion Restaurant The popular tgif is now in the

Honolulu Star-Advertiser.Check out the entertainment insert every Friday

to help plan your weekend.

JewelsAtlantisThe

Story by Steve Murray | Photos by Leah Friel

of

ere’s a secret you’re encouraged to share

with everyone. From now until the end of

the year, Atlantis Seafood and Steak is offer-

ing its 1-pound garlic roasted Rib Eye Steak

for $24.95. That’s $4 less and 60 percent

more beef than the regular menu price. This

is your only warning.

The popular seafood and steak restaurant overlooking

Kalakaua Avenue in Waikiki features an eclectic menu

that reflects Chef Almario Betiong’s interest in creating

foods as varied as the people who walk through the

door. Some of these colorful creations can be found

under the headline “Hawaiian Fresh Catch.” Every day

Betiong chooses from the best of whatever Honolulu’s

fishing fleet brings in, whether it’s Ahi, Ono, Opakapaka

or Onaga, and prepares it to order, if that’s what you

want. Or you can just have the highly trained staff do it

for you.

Steve Matsuno, the executive general manager, says

creating you own variation of the dishes is no problem.

He also has a few suggestions of his own.

“When I have people come from out of town, I’ll go

Atlantis Seafood and Steak’s eclectic menu is proof the restaurant

only provides its customers with the best the sea has to offer

order of the day

1 0 | D I N I N G O U T | N O V E M B E R 7 - 1 3 , 2 0 1 0

HWhere:

2284 Kalakaua Ave.,#201, Waikiki

Call:922.6868

Website:atlantisseafoodsteak.com

Atlantis Seafood and Steak

a Steve Matsuno, executive general

manager of Atlantis Seafood and Steak,

with one of his prized catches.

b The Pacific Sampler comes with two

Fresh Shucked North Pacific Oysters,

Tiger Shrimp Cocktail and Spicy Ahi Poke.

a

b

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

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

www.thefatgreek.net

Waikiki LocationComing Soon

Ala Moana Food Court Open Now

ON ON at McCullyEast Honolulu

Minute Chicken Cake Noodle

Now $7.25One Month Only

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

Aina Haina Shopping Center373-1303 or 373-4632

Chinese Chicken SaladRainbow Tofu Soup

Crispy Hong Kong ChickenPepper Salt ShrimpOrange Pork Chop

Sea Bass with Mixed VegetableMinute Chicken Cake Noodle

Steamed RiceGood until November 30, 2010

Chinese Restaurant

$159New Special Dinner for 10

Find menus and $5 coupon at www.ononhawaii.comPrepared by

RenownExecutive Chef

DAVID YAMAMOTO

237 KALIHI ST.(Corner of Kahai and Kalihi)

ph 845-0320fax 842-4273

kahaistreet-kitchen.com

DINE IN – TAKE-OUTCatering from casual to exquisite events

Signature dishes offered as

Daily Specials

Soft Shell Crab AlfredoRicotta Stuffed

ChickenMini Okinawan Sweet Potato

& Kalua Pork Cakes

order of the day

with the sampler, which is great to share, Clam Chowder,

the Deep Fried Ocean Wrap and our Garlic Steak and as

the waiter to upgrade it to a big thick one,” he says.

The Seafood Lovers Special ($59.95) is another good

call. The hearty meal begins with a salad and the Pacific

Sampler (two Fresh Shucked North Pacific Oysters on

the half shell, Tiger Shrimp Cocktail and Spicy Ahi Poke).

Then comes the 1-pound lobster with Vegetable du Jour,

Dinner Rolls, rice or potato, coffee or tea and dessert.

Purchased ala carte, the single-person feast would run in

excess of $80.

Other popular items include the Garlic Shrimp Scampi

($18.95), Seafood Lau Lau ($23.45) and Hawaiian Fish

Loco Moco ($24.95).

Matsuno says the early-bird special, which he’ll do all

night, is another way to add value to your dinner.

“You don’t have to pay for the white tablecloths, you

don’t have to pay the big boy prices, you can have a

great steak in a great atmosphere and that’s what we are

serving.”

For $12.95, diners can chose from Steak and Shrimp,

Mahi Mahi with a Lobster Cream Sauce or a Chicken

Alfredo Pasta. Just show your local ID.

Atlantis Seafood and Steak is open daily from 11 a.m.

to 10 p.m. Validated parking is available the IMAX

Theater parking garage. Reservations also can be made

online at atlantisseafoodsteak.com/reservation.html.

D I N I N G O U T | N O V E M B E R 7 - 1 3 , 2 0 1 0 | 1 1

c The Ocean Seafood Pasta

is a dream dish for seafood lovers.

d A rosemary sprig adorns the

roasted Garlic Rib eye Steak ($24.95).

e Slow Roasted Prime Rib of Beef is just one

of the dishes offered at Atlantis Seafood and

Steak.

c d

e

AUTHENTIC KOREAN DISHESFeaturing

Black Goat Pot Stew & Pork Bone with Potato SoupLunch Specials & Plates

starting at $5.99

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

AUTHENTIC KOREAN DISHES

DINNER BUFFETEVERY SATURDAY

& SUNDAY

585-95455-9PM $1695

Free validated parking at Wet Okole.

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

JapaneseRestaurant

2pc. SHRIMP AND4pc. VEGETABLE TEMPURAWITH HOT OR COLD UDON

OR SOBA & 4pc. GYOZA$7.50

Add rice for $1.00 • Not to be combined with any other coupons • Limited time only

536-3035

on the menu

Ala Moana Center welcomesGreek kiosk to Food Court

Succulent, tender lamb and beef,

slow-cooked on a vertical spin-

dle, sliced and stuffed into a

warm pita with lettuce, tomatoes,

onions, and tzatziki sauce. Could any-

thing be better than a gyro?

Here’s an alert for hungry holiday

shoppers at Ala Moana Center: The

Fat Greek has opened a new location

in the mall’s Makai Market Food Court.

Gyros, falafel, spanakopita — you’ll

find all of that here, and more.

Impressively, the venture is the

brainchild of Darien Provenza, 22-

year-old son of Fat Greek co-founder

Francois Provenza.

“My son has been working with me

for six years, so he’s had lots of expe-

rience with food and can taste quali-

ty,” says Provenza the elder. “He went

to Ala Moana’s management and invit-

ed them to The Fat Greek (in

Kaimuki).” Management, he says, liked

the idea of adding Greek food to the

mix. “The kid dealt with them himself,

working on plans and everything, for

six months. He’s a young entrepreneur

who believes in what he’s doing.”

Young Provenza didn’t have to look

far to find a co-conspirator for the ven-

ture: He enlisted a childhood friend,

Nicolai Chow, who was working for

The Fat Greek in Kaimuki. Their tiny

restaurant opened Oct. 15, and they’re

already cranking out 300 gyros, salads

and platters daily.

For such a small space, the restau-

rant offers a lengthy menu of

Mediterranean delights, developed

with The Fat Greek’s motto —

“Healthy, Fresh and Affordable!” — in

mind. So far, reports

Darien Provenza, the

hummus appetizer ($5)

and those delectable

gyros ($6.95), made with either chick-

en or lamb and beef, are very popular.

The appetizer platter ($14), a sampler

that includes hummus, dolmas,

spanakopita, mussels, feta, and olives,

is also a hit.

Open Monday-Friday from 10 a.m to

9 p.m., and Sundays from 10 a.m to 9

p.m., the restaurant also accepts

phone orders with 10-15 minutes’

notice.

Provenza père and his Fat Greek co-

founder, British nightclub

owner/media mogul Oliver Bengough,

have bold visions of expansion that

began with the Kaimuki restaurant in

2007. Next month, they’ll open a

Waikiki location at 1831 Ala Moana

Blvd., between Kobe Japanese Steak

House and the Grand Waikikian. They

plan multiple locations in Hawaii, and

ultimately, franchise opportunities

across the United States and interna-

tionally.

His son’s ambition and energy have

motivated Provenza to consider other

budding restaurateurs as possible

franchisees. “I want to encourage

young people who want to put up a Fat

Greek somewhere,” he says. “The

whole idea is to provide opportuni-

ties, to give them inspiration to create

their own business. It’s an opportunity

for everyone.”

By Caroline Wright

The Fat Greek KioskWhere:Ala Moana Center, Makai Market Food Court

Call: 949.2120

The Fat Greek Where:3040 Waialae Ave.,

Honolulu

Call: 734.0404

Website: fatgreek.com

Top: Thanks to Darien

Provenza and Nicolai

Chow, The Fat Greek

Kiosk is a hit among cus-

tomers looking for scrump-

tious Mediterranean dish-

es. Right: Chow carefully

slices beef and lamb while

preparing a dish.


Korean Cuisine

Enter 1st driveway on right

OrineSarangchae

KEE

AU

MO

KU

ST LIONA ST

RYCROFT ST

AH

AN

A S

T

KA

HEK

A S

T

LUNCHSPECIALSDaily 10-3

$5.99startingfrom

905-A Keeaumoku St. • 955-0646Open Everyday 10am -2am

The Ultimate Friday Bash in Waikiki Ambassador of Aloha Luana Maitland invites youto the Aloha Friday Luncheon Show on Nov. 12,11:30 am to 1 pm. This quintessential islandgathering features entertainment by RobiKahakalau (pictured), Kenneth Mahuakane, theSlack Key Masters, plus fabulous Hawaiian foodand prizes. $25 per person. Don’t miss it.Reservations required.

Make It a Thanksgiving Kani Ka PilaJoin us for a seasonal feast with family andfriends. Executive Chef Harold Beltran offersThanksgiving Specials on Nov. 25 of TraditionalTurkey with all the trimmings, plus RoastedSalmon, Pork Loin Chops, and Potato-CrustedOpakapaka. Hawaiian music by Kawika Kahiapoand Del Beazley, 6-9 pm, tops the occasion.Reservations recommended.

Pau Hana in Our BackyardSunday, 6pm–9pm: MailaniMonday, 6pm–9pm: Sean Na‘auaoTuesday, 6pm–9pm: WaipunaTuesday, 6:30pm: Call the Coach with

Greg McMackin

Located poolside at theOutrigger Reef on the Beach2169 Kalia Road, Honolulu,HI 96815 ph. 808.924.4990

Kamaaina rates from$139 per night.

Free valet parking11am-3pm with purchase.

1.800.OUTRIGGERoutriggerreef.com

IdyllicISLANDMOMENTS

eat this

Nothing quite says lus-

cious, succulent

Italian cooking like

eggplant Parmesan in the

hands of a seasoned chef,

and Romano’s Macaroni

Grill offers up the classic

with a beautifully beefy por-

tion and a large side helping

of pasta.

“Our Eggplant Parmigiana

is one of my favorites,”

admits restaurant manager

David Nichols. “It’s made

from fresh eggplant that’s

pan-seared and breaded

with panko crumbs. Then

it’s sautéed with a nice, del-

icate crust.”

The crust is gentle and

crispy like a tempura shell,

so that it doesn’t suffocate

the eggplant’s rich texture

and flavor. The dish comes

with three large wheels of

eggplant and a heap of

capellini suffused with

pomodoro sauce. Pomodoro

is cooked longer than tradi-

tional marinara sauce, so its

consistency is thicker and

creamier. Top that off with

fresh mozzarella and basil

and it begs your fork to dig

in.

But what makes

Romano’s eggplant espe-

cially appealing? Nichols

says it’s all about, well, size.

“What makes our egg-

plant different is the size. I

don’t know how many dif-

ferent eggplants you’ve

tried, but ours is pretty

thick and pretty filling, and

for the price and the

amount you get, it’s very

reasonable,” she explains.

The platter is $14.29, and

the Monday-Thursday

lunch menu, from 11 a.m. to

2 p.m., offers a smaller ver-

sion, with two rounds of

eggplant, for $10.99. The

restaurant opens daily at 11

and closes at 10 p.m.

Sunday-Thursday and 11

p.m. Friday-Saturday.

Because requests for

Eggplant Parmigiana pour

in steadily, chefs and wait-

ers are ready. Nichols says

that once you order, a plate

will arrive at your table

within eight-10 minutes.

Everything about the

restaurant exudes Italian

family fun. The rooms are

large, bustling and attrac-

tive with an intimate lamp-

lit glisten. And as everyone

knows, the words Italian

and food are almost syn-

onymous. “It’s a nice family

ambiance,” Nichols agrees.

“We like to have all of our

diners sit in the main dining

room right next to the

kitchen because that’s the

heart of the restaurant.

That’s where all of the

action is. It’s an open

kitchen, so you can see the

chefs cooking. We play

Italian music. When you use

the restrooms they even

have Italian language tapes,

so when you’re sitting

down you actually can learn

some Italian.” Yup, every-

thing about Romano’s, even

the loo, says Italian.

Buon appetito!

D I N I N G O U T | N O V E M B E R 7 - 1 3 0 , 2 0 1 0 | 1 3

By Rasa Fournier

Romano’sMacaroni GrillWhere:Ala Moana Center

(1450 Ala Moana Blvd.)

Call:356.8300

Left: Fred Corpuz prepares

salad in the kitchen.

Bottom Left: The Eggplant

Parmigiana comes with capellini

spread over pomodoro sauce.

A Healthy, BeefyPortion of EggplantParmigiana

FOR PERSON ON DAY OF BIRTHDAY ANY AGE!

With Family& Group 20% off

Aloha Tower 585-63601 Aloha Tower Dr. 2nd Flr.

3 hours Parking $1.00

Pearlridge 486-510098-150 Kaonohi St.

Free Parking

Lunch &Dinner

Makino’s Bentos $3.97 & $4.97Reserve Bento orders day before

Pickup between 11am - 1pm Both Locations

Must have minimum party of 4. One coupon per party of 4.Coupon valid on actual birthday, ID required.Not combinable with other discounts.Discounts off regular adult price.No online or photo-copied coupons.Expires 11/30/10

1 Coupon per group. Must have vaild ID.Not Combinable with other discounts.Discounts off regular adult price.No online or photo-copied coupons.Expires 11/30/10

LUNCH 10% OFFDINNER 20% OFF

Also Serving Lunch:• Snow Crab Legs • Smoked Salmon• Fried Oyster Bar

• Garlic Shrimp • Cocktail Shrimp • Shrimp Tempura

• Teppanyaki Beef Steak• Scallops

• Japanese Desserts and Much, Much, More!

Also Serving Lunch:• Snow Crab Legs • Smoked Salmon• Fried Oyster Bar

• Garlic Shrimp • Cocktail Shrimp • Shrimp Tempura

• Teppanyaki Beef Steak• Scallops

• Japanese Desserts and Much, Much, More!

FREE BIRTHDAY MEAL! KAMA‘AINA SPECIAL!

inside feature

AC a t e r e dE x p e r i e n c ehas been, well,

catering to Hawaii’sevent needs since itfirst opened inMcCully in 1978.

It moved to Waipio in 1998,but the exceptional experi-ence hasn’t changed. In addi-tion to a wide selection ofdelicious dishes — fromlocal-style bentos toHawaiian faves Kalua Pig andLomi Salmon to Pacific Rimfusion — A CateredExperience can provide the

manpower and expertise toensure your party is thetoast of the town.

“We do pickups, deliveries,we can go to your location,and our staff also can helpyou with the tents and thefood. We try tohelp you as muchas possible,” sayscatering managerRon Hattori.

If what you needis an actual siteto throw yourparty, A CateredExperience is thechoice cateringservice to Hawaii

Okinawa Center’sLegacy Ballroom.

Or, if all you need is ameal-to-go, A CateredExperience offers break-fast and lunchtimefavorites from 6 a.m. to 2p.m. Monday-Friday out ofits ACE Express location at921 Alakea St. in downtownHonolulu.

“It’s all about the con-venience,” Hattori says,“like with our Oven-Roasted Turkey Package!”

Ah, yes, Thanksgiving.Hard to believe it’s less

than three weeks away!So if the thought of spend-

ing yet another holidaypacked in a hot, humidkitchen preparingThanksgiving dinner

froms c r a t c h

doesn’t exactly put you inthe most festive of spirits,why not go with A CateredExperience’s Oven-RoastedTurkey Package ($84.95), atasty spread of all your holi-day favorites mixed with afew local delights?

The catering company firststarted offering theThanksgiving package morethan 15 years ago, and eachyear since, it has grown in

popularity. And afterreading over the meal’scontents, it’s no surpriseto hear that the packagehas sold out for the pastseveral years. Which iswhy you should place yourorders now, as A CateredExperience only makes a lim-ited supply.

“It’s grown to a pretty bigoperation,” says Hattori. “Itseems to be doing prettywell. We’re probablyclose to halfway full (onorder limit).”

So let’s start talkingsome turkey. The Oven-

Roasted Turkey Packagelives up to its name, with an8-10 pound whole roastturkey that is perfectlygolden-brown on the out-side yet still moist and ten-

der on the inside. No needto preheat those ovens,because the turkey comesfully cooked and ready toeat at pickup.

No meal would be com-plete without the sides, andthis turkey package doesnot skimp. The mashedpotatoes are the real deal,made from real taters — notsome mix from a box — and

mashed withcream andbutter untilcreamy. Top itwith the poul-try gravy,which is justthe right bal-ance of thickand smooth.The stuffing is

hand-made with hugechunks of bread, vegetablesand herbs, and the tangy-sweet cranberry relish getsa distinctive Hawaiian touchwith the addition of freshpineapple chunks. A dozen


“It’s grown to a prettybig operation. Itseems to be doing

pretty well.”

dinner rolls round out thespread, and for dessert,there’s pumpkin pie freshfrom Napoleon’s Bakery.

And if you’d like to addmore fixins, the followingitems are available for anadditional charge: 2pounds Mashed Potatoes,$5.50 each; 2 poundsPoultry Gravy, $5.50 each;3 pounds Stuffing, $7.50each; and 1/2 poundP i n e a p p l e / C r a n b e r r yRelish, $3; Napoleon’sBakery Pumpkin, Custardor Apple pies, $7.50 each;and Maki Sushi Roll, $4each.

For those watching theirwaistline, right nowHattori says the chefs at ACatered Experience areworking on a new menu fullof healthier optionsrequested by clients: “Weseem to be getting

inquiries for less sodium, alittle less fat.”

Which may be the inspi-ration behind the newestOven-Roasted TurkeyPackage accompaniment,Chicken Nishime. TheJapanese-style stew ismade with chicken,konyaku, carrots, satiamo(taro balls), renken (lotusroot), gobo, bambooshoots and shiitake mush-rooms all mixed togetherand simmered in an Osaka-style broth. Price is $12 for2 pounds.

Call the main office toreserve your packagetoday. A CateredExperience accepts cash,checks and credit cards,but cash payments mustbe made in person at itsWaipio office, located at 94-1068 Ka Uka Blvd. andopen 8 a.m.-5 p.m. Monday-Saturday, 8 a.m.-3 p.m.Sunday.

Pickup is between 8 a.m.and 2 p.m ThanksgivingDay, Nov. 25, in the HawaiiOkinawa Center parkinglot.

“The turkey’s alreadyheated,” Hattori says. “Thesides you need to heat up,but they come with easyre-heating instructions.The drive-thru, you candrive right under our tents;you don’t have to get out ofyour care, just hand thestaff your receipt andthey’ll load it in the car foryou.”

For sure, a Thanksgivingexperience that can’t bebeat!

inside feature

Bottom left: Catering manager Ron Hattoriwith a tray of stuffing, mashed potatoes andpoultry gravy.

Left center: Nishime: delicious and nutri-tious.

Left: Chef Yoshio Komatsu presents a platterof freshly made maki sushi.

Below: What’s Thanksgiving without somepie? A Catered Experience offers three:pumpkin, custard and apple.

Far right: The Oven-Roasted TurkeyPackage comes complete with a juicy wholeturkey, mashed potatoes, gravy, stuffing, cran-berry/pineapple relish and dinner rolls.

Bottom right: Guests will love the goldenand fluffy dinner rolls.


A CateredExperienceWhere:Hawaii Okinawa Centerparking lot,94-857 Ukee St.

Call:677.7744

Website:acateredexperience.com

Notes:Extra side dishes anddesserts are available foran additional charge.Order early, as this mealpackage sells out fast

Photos By Natalie Walker

ono, you know

poke like myself.

“We try to use fresh, local produce and

ingredients whenever possible,” Neff says,

adding, “the scallops aren’t frozen, we or-

der fish daily, the sea asparagus comes

straight from Kahuku.

“There are a lot of unique items here. I

try to give people something they’re famil-

iar with, but at the same time things that

are more innovative, that are different —

that so-called foodies would want to come

and eat.”

So, while the view is hard to beat, the

food is second to none here at the Top of

Waikiki.

Top of WaikikiWaikiki Business Plaza — 18th Floor

2270 Kalakaua Ave.923.3877

RumFireLocated in Sheraton Waikiki Hotel, Rum-

Fire offers diners an exquisite explosion of

flavors infused in contemporary Baja-

Hawaiian cuisine, wok-fired specialties,

seared fresh island fish and more.

As one of my go-to spots, RumFire fea-

tures “Pau Hana” fun from 4 to 6 p.m. daily,

“Night Cap Specials” from 9:30 to 11:15

p.m. Monday–Friday, and live entertain-

ment from 5 to 8 p.m.

And while the restaurant is trendy and

vibrant in décor, it’s the appetizers and

pupu selections that have me coming back

on a regular basis.

To get my fix of appetizing appetizers, I

feasted on the garlic sea salt pommes frites

($5), the RumFire Sampler ($16), consist-

ing of ribs, tacos and chicken burritos, and

the Seared Kalua Pulled Pork Quesadilla

($6) — a tortilla filled with braised tender-

smoked, pulled-pork shoulder with

caramelized onions and jalapenos.

How was I even to begin thinking about

main courses when I had these lovely ap-

petizers staring me right in the face?

Another one of my most-desired dishes

with a local twist was the Ahi Poke Chips

RumFire Style ($15). It’s so much more

than your average chips and dip. Imagine

the most tender, succulent ahi seasoned

with sea salt, Maui onion, tobiko sour

cream and guacamole atop a crispy

tortilla chip. My mouth is watering at

the mere thought.

Now, if that isn’t stirring up some

hunger pains, how about some Flash-

Stir-Fried Edamame or Jerk Seasoned

Chicken Wings? The Flash-Stir-Fried

Edamame ($6) offers a nice portion of

soy beans soaked to perfection in an

Indonesian satay sauce topped with

sesame seeds, while the Jerk Sea-

soned Chicken Wings ($12) give off a

zesty spicy hot flavor and smooth,

creamy texture.

So, the next time you’re in Waikiki,

stop by RumFire and catch the beauti-

ful sunset or perhaps book the cabana

for a fun, pau hana gathering with

friends.

RumFireSheraton Waikiki

2255 Kalakaua Ave.922.4422

Hy’s Steak HouseLook no further than Hy’s Steak

House when searching for upscale cui-

sine with a pleasant atmosphere and

exceptional service. This local favorite

has been considered a long-lasting tra-

dition in Waikiki for a quarter century,

and chefs here continue to broil top-

grade, USDA prime beef and other

house specialties over native Hawai-

ian kiawe wood.

Although Hy’s is known for its sizzling

steaks, chops and seafood, you mustn’t let

the appetizers go unnoticed either.

“Some of the most popular items here

are the Oyster Rockefeller ($17.95), Chilled

Oysters En Half Shell ($16.95) served with

a cocktail sauce and lemon,” says general

manager and vice president of Hy’s Steak

House, Bob Panter. “Our cocktail sauce has

a nice zing to it and a little goes a long way.

“Our Escargot a la Hy’s ($14.95) is also

very, very good,” he exclaims.

Perfect for the holiday season, the escar-

got is served right out of the shell with a

tempting butter, garlic, Dijon mustard, blue

cheese sauce paired with a warm and

crispy baguette. In other words, it’s what I

call “love at first bite.” Share it with some-

one special or partake in it all your own. I

can say with absolute certainty that you

won’t be disappointed.

As for the Oyster Rockefeller, that’s

served on a bed of spinach Florentine,

baked and topped with hollandaise sauce.

Sounds great, doesn’t it?

Now, you can’t say you’ve had a true

Hy’s experience without having tried its fa-

mous cheese bread. The first basket is

complimentary, and you know you’ll want

more, so keep in mind that an additional

four pieces is $2 and eight pieces is $4.

What’s the secret behind this bread of

all breads, you may ask? Well, according to

Panter, the chefs use lightly toasted sour-

dough bread spread with unsalted butter,

mozzarella, Cheddar and Swiss cheese.

This appetizer is so deliciously fluffy and

warm; if it were up to me I could eat bas-

kets of this bread for days and be content.

Vegetarians will appreciate Exotic Mush-

rooms with Asparagus ($10.95), and it just

might be worth it to sacrifice a bit of your

main course for Hy’s Crab Cake with

Roasted Garlic, Pine nuts and Basil

($13.95).

Hy’s Steak House2440 Kuhio Ave.

922.5555

– From page 2


1

2

3

4 51 Top of Waikiki’s “The Original” Hawaiian Sliders($16) offers a fusion of flavors that will melt in yourmouth. 2 Hy’s Steak House serves up a divineportion of Oyster Rockefeller ($17.95) topped withhollandaise sauce. 3 Feast on the Spicy Ahi PokeStack ($12) at the Top of Waikiki. 4 Top of

Waikiki’s Blackened Seared Ahi with Kahuku SeaAsparagus Salad ($17) features a unique blend offresh, local ingredients. 5 The Coconut Shrimpwith Pineapple Salsa ($12) at the Top of Waikiki isevery seafood lover’s fantasy.

Delicatessen & Catering

From Bentos toBanquets &

Picnics to Potlucks…

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

We have a menu for you!

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

941-4444

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

Available (with proper ID)

1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village

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

recipe

Ingredients:• 8 jumbo fresh Kauai

Prawns or (Black Tiger

Prawns), peeled

• dash of lemon juice

• pinch of salt and pepper,

to taste

• 8 bamboo sticks

• 1 cup all-purpose flour

• 1/3 cup cornstarch

• 1 tablespoon chopped

macadamia nuts

• 1 whole egg

• 1 cup cold water

• 1 box Kataifi (shredded

firo dough) or any thin

noodles

• 4 cups vegetable oil, for

deep-frying

Preparation:• Marinate prawns in

lemon juice, salt and pep-

per, as acid from lemon

juice will make the shrimp

meat crunchy. Skewer the

prawns with bamboo

sticks, then set aside.

• In a bowl, combine flour,

cornstarch, chopped

Macadamia nut, egg and

cold water.

• Dip prawns in batter,

then wrap with Kataifi.

Repeat steps with all

prawns.

• In a wok or deep-fryer,

preheat the oil at about

375 degrees, then fry

prawns for a few minutes

or until you get the light-

brown color. Serve with

pineapple vinaigrette.

• Garnish with pineapple

and mixed salad.

Pineapple vinaigrette ingredients:• 1/2 cup pineapple juice

• 1 cup sugar

• 1/2 cup white vinegar

• pinch of salt

• dash of Tabasco

Preparation:• In a pot, combine all

ingredients and bring to a

boil, allowing the ingredi-

ents to simmer for a few

minutes.

• Serve at room temperature

D I N I N G O U T | N O V E M B E R 7 - 1 3 | 1 7

Where:One Aloha Tower Drive

Call:585.0011

Website:chaisislandbistro.com

Kataifi & Macadamia NutsCrusted Fresh Kauai PrawnsBig Island Baby Greens & Pineapple Vinaigretteby Chef Chai Chaowasaree

Most Delicious Thai Food in Town!

Coming Soon to900 N. Nimitz Hwy

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

Immensely Popular Plate Lunch For $5.70

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

#1PadThai Mon-Fri: 6:00 - 10:00 pm

Sat, Sun: 5:30 - 10:00 pm

• Wine Spectator Award-Winning Wine List

• Live Entertainment

• Valet Parking

Proper Attire Required

Reservations Recommended2440 Kuhio Ave.

922 5555www.hyshawaii.com

Receive acomplimentary

Hy’s Cheesecake & Keepsake Photo For Honoree

�

Celebrate Your BirthdayWith us and

8-10 lb. Whole Roasted Turkey

Reheating instructions for fixings included.Reheating instructions for fixings included.

Roast Turkey Feast - $84.95!Roast Turkey Feast - $84.95!

2490 Kalakaua Ave./ Hon., HI 96815 / www. pacificbeachhotel.com

Call the Catering Party Hotline921-6137

or E-mail: [email protected]

With our heat ’n’ eat Wiki Turkey Take-Out,your Thanksgiving lunch or dinner goes fromcar to carving in just 2 easy hours. This deliciousand convenient feast is perfect for parties of six to eight, and includes: A 10-12 pound Roast Turkey Sausage Stuffing Giblet Gravy Garlic Herb Mashed Potatoes Corn & Edamame Succotash Cranberry Relish Candied Yams Sweet Bread Rolls Pumpkin PieDrive-through pick-up on Thursday, November 25, from 8 a.m. - 2 p.m.Payment must be made by Friday, November 19.

Just

$89 Plus Tax

THANKSGIVINGTURKEY TO-GO

TURKEY ONLY(1) 12-14 lb. turkey (1) quart sausage &

sage stuffing (1) quart homemade

turkey gravy

$129 + tax

TURKEY PACKAGE(1) 12-14 lb. turkey,(1) quarts sausage &

sage stuffing, (2) quarts homemade turkey gravy (2) quarts regular or roasted

garlic mashed potato(1) whole apple or pumpkin pie

$159 + tax

� Freshly Roa�ed Turkey �--------------------------------------------------------

--------------------------------------------------------

841-0931kam shoppingcenter

open 6am dailykennyshawaii.com

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

1-Choice Teishoku & Ala Carte menu also available

Dinner Menu2 Choice

Teishoku Combo$16.75

Dinner Menu2 Choice

Teishoku Combo$16.75

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

Now taking reservations for Lunch & Dinner

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

Now taking reservations for Lunch & Dinner

1345 S. King Street

Corner of S. King St.

& Sheridan St.

Close to Ala Moana

Shpg Cntr & Wal Mart

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

Ready made Bentos available daily

Japanese Home Style Restaurant“Hinone Mizunone”

Please enjoy the KAMADAKIGOHAN

cooked completely by “Ogama”.

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

*Must present coupon.Not to be combined with any other offer.

Open 7 days a week - Dinner 5pm-10pmSunday Brunch Buffet 11:30am-2:30pm

BYOBDiscovery Bay (across Ilikai)

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

941-5111

Customized Special Menu for Lunch

Michel’s . . . After DarkOffering a Special 3 Course Menu for $45.00 plus a complimentary glass of wine!

Monday thru Saturday onlyReservations 8pm & later on mentioning this ad.

To be combined only with passion. Expires 11/30/10

at the Colony Surf

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

CALL FOR BANQUETS, RECEPTIONS & PARTIES 728-3463

WHERE TO DINE

Symbol KeyBreakfast

Lunch

Dinner

After Midnight

Alcohol served

Online

Catering

Atlantis Seafood & Steak2284 Kalakaua Avenue922-6868

d.k Steakhouse2552 Kalakaua Ave.,Waikiki Marriott Beach Hotel931-6280

Yakiniku Camellia Buffet2494 S. Beretania St.944-0449

Ho Ho Chinese Cuisine590 Farrington Hwy692-9880

Camellia Buffet930 McCully St.951-0511/0611

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

Napoleon’s BakeryLocated inside of Zippy’s

Willows, The901 Hausten St.952-9200

Makino ChayaAloha Tower Mkt place 585-6360Westridge Mall 486-5100

AMERICAN

BUFFET

BAKERY Koko CafeHale Koa Hotel, 2055 Kalia Road955-0555Call for eligibility details.949-4321

Anytime CafeMarket City Shopping Center2919 Kapiolani Blvd735-3888

CAFE

Panya711 Queen St. 597-88801111 Bishop St. #4 536-8363Ala Moana Center 946-6388Royal Hawaiian Center 791-2969

Makitti2380 Kuhio Ave.923-2260

Zap Cafe & Lounge1018 McCully St.942-0012

Specials not valid on Holidays. Advance Reservations required, please call 971-1818.$3 Valet Parking Only.SeafoodvillageHyatt.com Ask about our Kama‘aina Discount

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

$10.95 per person(10 people minimum)

• Oriental Chicken Salad

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

• Szechuan Style Pork w/Garlic Sauce

• General Tso’s Favorite Chicken

• Beef and Broccoli

• Seafood Fried Noodle

• Dessert - Almond Float

• Chicken Salad with Oriental Dressing

• Crispy Bacon Seafood Combo Wrap

• Dungeness Crab - Country Style

• Honey Glazed Walnut Shrimp

• General Tso’s Favorite Chicken

• Seasonal Chinese Green Vegetable

• House Fried Rice

• Dessert: Mango Pudding

$24.95 per person(4 people minimum)

Royal Hawai ian Center, Bui ld ing C, Level 3808.922.3600 • www.wol fgangssteakhouse.net

Presents an Exclusive Wine Dinner featuring

Tuesday, Nov 9th • 6 p.m.

$250 inclusive • Limited to 24 guests

Featuring Fine Wines from Silver Oak

& Wolfgang’s Award-Winning Cuisine

3 Hours Free Parking

Reservations 808.922.3600


FREE GYOZA(3 pieces)

with purchase of any regular orders2pm - 6pm

WE DO NOTUSE MSG ONALL MENU!

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

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

BLACK SESAME TAN TAN RAMENHomemade black sesame paste. All natural. Tenderchar siu, half cooked egg & green vegetable. Newstyle in Hawaii, Healthy, less oil & No MSG. (Long-

term consumption of black sesame seedsbeautifies the scalp and hair as well as the skin.)

Chilled Antipasto Pasta Salad Sweet Dinner Rolls

Yukon Potato Au GratinRoast Garlic and Pepper GravyWhole Cranberry SauceTraditional StuffingHerb Crusted Roast Turkey

Traditional Pumpkin or Custard Pie

Call Willows to place your order today.Reservations 952-9200 • www.willowshawaii.com 901 Hausten St.

Hawaii’s Original Garden Restaurant Since 1944

$102.95 Serves4-6 people

WHERE TO DINECATERERS

CHINESEMandalay (The)1055 Alakea St.

525-8585

Maple Garden/Yen King909 Isenberg St.

941-6641

Kahai Street Kitchen237 Kalihi Street,

845-0320

A Catered Experience94-1068 Ka Uka Blvd.

677-7744Happy Day Chinese Restuarant3553 Waialae Ave.

738-8666

Nice Day Chinese Seafood RestaurantLiliha Square

524-1628

Seafood VillageHyatt Regency Resort & SpaStreet Level, 2424 Kalakaua Ave, #102

971-1818

Hee Hing Restaurant 449 Kapahulu Ave.

735-5544

FAMILY DINING

BibasHale Koa Hotel, 2055 Kalia Road

955-0555

Call for eligibility details.

Angelo Pietro Honolulu1585 Kapiolani Blvd. #10

941-0555

Golden Palace SeafoodRestaurant111 N. King St.

521-8268

Don Ho’s Island GrillAloha Tower Marketplace

528-0807

Duck Yun820 W. Hind Dr.

Aina Haina Shopping Center

373-1303 or 373-4632

On On at McCully1110 McCully St.

946-8833ON ONat McCully

Open Daily7 am - 9 pm

888 N. Nimitz Hwy. #103

524-2020

Chicken Breast Mul-Naeng-Myun

596-0799Since 1989

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

YAKINIKUMILLION

11AM-3PM | $8.50 include taxFeatured Items Available Only At Million

Chicken Breast Bi Bim Naeng-Myun�

�


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

*DISCOUNT EXCLUDES ALCOHOLIC BEVERAGES WITH

THIS AD. EXP. 11/30/10.

KOREAN CUISINE• LUNCH $14.95 10:30 AM - 2:30 PM• DINNER $21.95 3 PM -10 PMIncluding: Kal Bi, Sirloin, Chicken,

Spicy Pork, Sashimi

DINNER BUFFETSitting at 5pm & 7:30pm

$27.99 Adults$24.99 Senior 60+

$17.99 Children 3-12Featuring Roasted Pig, SnowCrab Legs, Shrimp Cocktail,Turkey w/Chinese Stuffing,

Ham, Yams & Cranberry Sauce,and Much More!

DIM SUMBRUNCH BUFFET

Sitting at 10:30am & 12:30pm

$19.99 Adults$17.99 Senior 60+

$13.99 Children 3-12Featuring Hong Kong Style

Dim Sum, Soups, Salads, Stir FriedEntrees & Desserts

1055 Alakea St. • 525-8585

THANKSGIVING DAYThursday, November 25, 2010

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

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

Excluding all coupons and otherdiscounts. Dine-in only.

580 Nimitz Hwy.

545-7979

Fresh Shucked Washington Oysters on Half Shell

$1.00 eachChilled Fresh Shucked KumamotoOysters • Chilled Fresh Shucked

Fanny Bay Oysters • Chilled FreshShucked Royal Miyagi Oysters •

Hibachi Grilled Pacific Oysters withfinadine sauce • Baked Pacific

Oysters Rockefeller • Oyster Bisquewith Oyster Crackers • Po BoyOyster Sandwich with Cajun

Remoulade (Lunch Only) • CajunSeared Oyster Caesar Salad (LunchOnly) • Steamed Oysters with Black

Bean Sauce Entrée • BarbecuedOysters and Grilled NY Steak •

Sam’s “Carpetbagger Pork Loin”

– oyster stuffed pork loin with oyster mush-rooms; served with garlic mashed potatoes.

Slow Roasted, Succulent20 oz. Prime Rib

Served with Baked Potatoes, Corn O’Brien$19.95

Prime Rib Mondays – Every MondayServed 5 pm till all gone!

Make your Reservation Nowfor our Thanksgiving Buffets

Extended to

Nov. 14, 2

010

by popular demand

1860 Ala Moana Blvd. • Validated ParkingOpen 24 Hours 955-1764

ThanksgivingTurkey w/Ham

$1295

The AmericanN.Y. Steak

$1625

Seafood Continental

$1395

Thursday, November 25, 2010

11A.M. till MidnightComplete Dinners Served

Thursday, November 25, 2010

Dinner include: All-You-Can-EatSalad Bar, Corn on the Cob, PumpkinPie & more!

BREAKFAST SPECIALEggs Benedict Royal

$975

WHERE TO DINEIHOPWaikiki - 1850 Ala Moana Blvd • 949-4467

Waikiki - Kuhio & Lewers • 921-2400

Pearl City - Times Sq. SC • 486-4467

Kaneohe - Windward Mall • 235-4467

Hilo - Prince Kuhio Plaza • 959-2600

Wailana Coffee House1860 Ala Moana Blvd.

955-1764

Zippy’sCall the one nearest you.

Max’s Of Manila94-300 Farrington Hwy

801 Dillingham Blvd.

951-6297

Hy’s Steak House2440 Kuhio Ave.

922-5555

Chai’s Island BistroAloha Tower Market Pl.

585-0011

Ruth’s Chris Steak HouseRestaurant Row

599-3860

Waikiki Beach Walk

440-7910

Sam Choy’s BLC580 N. Nimitz Hwy.

545-7979

Kit N Kitchen1010 University Avenue

942-7622

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

924-4990

Kenny’s Restaurant1620 N. School St.

841-0931

Kenny’s Express2nd Floor

Royal Hawaiian Shopping Center

922-9333

Panya Bistro • Bakery • BarAla Moana Center

Mauka - Mall Level

946-6388

Ranch House, The449 Kapahulu Avenue, 2nd Floor

737-4461

FINE DINING

FILIPINO

Tanaka Saimin888 N. Nimitz Hwy #103

524-2020

FREE PARKING!2494 S. Beretania St.

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

NOW SERVING

SUSHI(dinner only)

50 Different Items to Choose From

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com922-5511

RESTAURANT

SUNTORY

CATERING HOTLINE783-7901

www.theCateringHotline.com

Relax and Enjoy Thanksgivingwith your Family & Friends!

ThanksgivingTurkey Package

One 14-16 lb. Fresh Whole Roasted Turkey • Country Style Herb Stuffing • Homemade TurkeyGravy • Ranch Style Mashed Potatoes • Oven Roasted Mixed Vegetables • Sweet Potatoes

• Corn Coblets • Whole Berry Cranberry Sauce • Homemade Pumpkin Bread (1 Loaf)

Call 783-7901Limited Quantities.

All orders must be placed in advance and paid for at time of ordering. Pick up at Piikoi location on

Thanksgiving Day from 10am - 3pm

$12999

Hot &Ready to

Serve


Waikiki Beach Marriott Resort & Spa • 2552 Kalakaua Avenue

Sansei and d.k. Steak HouseEnjoy a 4 course meal.

Entree to include 1-1/4 lb. Fresh Maine Lobster

At$39 per person

Go to our website atwww.dkrestaurants.com

to view Lobster Nite menus. Text DK to 80850for more special offers. 931-6280 931-6286

Waikiki Beach Marriott Resort & Spa • 2552 Kalakaua Avenue

SANSEI’S NEWSASHIMI-STYLE CREATIONS!

Open Nightly 5:30pm to 10pm(808) 931-6286

Waikiki Beach Marriot Resort & Spa

50% off AllFood & SushiFirst ComeFirst Serve

SeatingTuesday, November 9th6 pm - 10 pm

4 - Course Dinnerpaired with 4 wines

$65 per person

Kama‘aina Early Bird Special onSundays & Mondays from 5:30pm-6pm

For more specials and offers, text DK to 80850 • FREE 3 hours SELF parking with validation.

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

Breakfast7 a.m. - 11 a.m.

Dinner5 p.m. - 10 p.m.

Free ParkingSubject to Availability

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

2169 Kalia Road

Thanksgiving Harvest Buffet

Banyan Tree Showroom

Thursday

November 25, 2010

11am-7pm

Call now for Reservations

955-0555

THE HALE KOA WELCOMES ALL ACTIVE DUTY & RETIRED MILITARY, RESERVE/NATIONAL GUARD MEMBERS & DEPENDENTS, CURRENT OR RETIRED DEPARTMENT OF DEFENSE CIVILIANS & SPONSORED GUESTS.Celebrating 35 years • www.halekoa.com

Maple Garden /Yen King909 Isenberg Street • 941-6641

www.MapleGardenHawaii.com

THANKSGIVINGBUFFET

THANKSGIVINGBUFFET

Smoked Turkey& Pumpkin Pie

LunchKids $8.50 (Ages 5–12)

Adults $13.50

DinnerKids $10 (Ages 5–12)

Adults $17.50

Reservations Recommended*Free parking available at First Hawaiian Bank

WHERE TO DINE

GREEKThe Fat Greek3040 Waialae Ave.734-0404

JAPANESEHifumi Japanese RestaurantChinese Cultural Plaza

536-3035

Kobe Japanese Steak House1841 Ala Moana Blvd.

941-4444

Kozo SushiKahala Mall 738-KOZO

Keeaumoku 946-KOZO

Moiliili 951-KOZO

Pearlridge 483-6805

Pearl City 455-6805

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

98-150 Kaonohi St. 486-5100

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

Hinone Mizunone1345 South King St.

942-4848

Red Cafe1334 Young St.

593-2064

ITALIANBella Mia Italian1137 11th Avenue

737-1937

Bella Mia Pizzeria2222 S. Beretania St.

941-4400

Kochi1936 South King St.

941-2835

Top of WaikikiWaikiki Business Plaza

2270 Kalakaua Ave.

923-3877

Stage Restaurant1250 Kapiolani Blvd.

237-5429

803 Kam Hwy • 455-5888OPEN THANKSGIVING DAY 11am-2pm

Pearl City

Lunch Daily11-2pmDinner5-9pm

(must present ad)EXPIRES 11/30/10

10%OFFLunch & Dinner

NovemberSpecial

All To Go Orders

Thai Cuisine

Catering & Party Rooms Available

This coupon may be used at all five stores.One coupon per order. Cannot be combined with other offers. Expires 11/20/10

Kahala Mall738-5696

(KOZO)

Moiliili 951-5696

(KOZO)

Keeaumokuby Wal-Mart946-5696

(KOZO)

Pearlridge483-6805

Pearl Cityby Wal-Mart455-6805


Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket

524-1628

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

other offer. Expires 11/30/10.

Credit Card Sale Only(With Coupon)

Hong Kong Dim Sum &Regular Menu Items

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

15% OFF(Charge) • 25% OFF(Cash)

Dim Sum & Reg. Menu Dine In Special!

10% OFF(Charge) •15% OFF(Cash)

15% OFF Roast Pork, Roast Duck & Char Siu

15% OFF

Celebrating 10Years!

Cash Sale Only (With Coupon)

10% OFF

Happy Day Chinese Restaurant3553 Waialae Avenue

738-8666

Must present couponExpires 11/30/10

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

SHABU SHABU Restaurant VIETNAMESE & VEGETARIAN CUISINE

942-50081518 Makaloa St. (across Walmart)

Open 7 days 11am-11pm

Healthy & Fresh Ingredients BYOB (no corkage fee)

953-2340 629 Keeaumoku St. (across Walmart)

Mon-Sat 10am-11pm • Sun 10am-10pm

Exp. 11/30/10

ALL DISHES

10% OFFSHABU SHABU SPECIALBroth Buy 1 get 2nd at

50% OFFALL plate choices

15% OFFExp. 11/30/10

1334 Young St.

593-2064

Dinner Hours:6PM to 10PMTUE to SUN(Monday Closed)

Authentic Japanese & Chinese Cuisine

Open for Lunchstarting November 15

11AM to 2PM

Parking along left side of bldg. & on the right side of bldg.(All stalls except 1-10)

WHERE TO DINETanaka of TokyoEast, in King’s Village,

922-4233

Central, in Waikiki Shopping Plaza,

922-4702

West in Ala Moana Cntr-Hookipa Terrace

945-3443

KOREANFrog House Restaurant1604 Kalakaua Ave.

951-9370

Yakiniku Million626 Sheridan St.596-0799

Ton Ton Ramen 95-050 Farrington Hwy,

Waipahu

677-5388

Orine Sarang Chae905-A Keeaumoku St.955-0646

Sushi Company 1111 McCully Street

947-5411

Sumo Ramen Kaneohe 234-6868

Kapolei 693-8808

Market City 737-1868

Kamehameha Shp Cntr 848-8186

Pearl Highlands Cntr 456-80802

99 Ranch Mapunapuna 833-3139

Sushi Ichiban3579 Waialae Ave.

737-8820

Sekiya’s Restaurant &Delicatessen2746 Kaimuki Avenue

732-1656

Restaurant SuntoryRoyal Hawaiian

Shpg Cntr 3rd Flr.

922-5511

Sansei Seafood RestaurantWaikiki Beach Marriott Resort

2552 Kalakaua Ave,

931-6286

Richo3008 Waialae Ave.734-2222

RECEIVE A$6 DISCOUNTon a Second Dinner

OR A$3 DISCOUNTwhen Dining AloneMust present coupon (No take outs)

Not valid with any other discount offers. Expires 11/18/10

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

Authentic Vietnamese Cuisine

Open Everyday 10am-10pm / Except Sun & Wed 10am-9pm2nd Pho of equal or lesser value expires 11/11/10

ALL PHOBUY ONE, GET ONE

2919 Kapiolani Boulevard • Market City Shopping Center

50% OFF

735-8488

T O P O F T H E I L I K A I

EL HARRO MEXICANOAIEA RESTAURANT

Mon-Thurs 11am-9pm

Fri & Sat 11am-10pm

Sunday 11am-8pm

BYOB - no corkage fee

Limit one coupon per party. Cannot be combined with other offers.Exp. 11/30/10

10%OFF10%OFFAiea Shopping Center99-115 Aiea Heights Dr.

Next to Aiea Bowl

488-9727

ENTIRE MENU WITH THIS COUPON

Carnitas

Chinese Chicken SaladScallop Soup • 2 Live Maine Lobsters

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

Taro Basket Seafood ComboChicken Cake Noodle • Rice & Dessert

$149$149Special Menu

for10

111N. King St. near Maunakea7am-10pm

521-8268

ALL DIM SUM$1.897AM-2PM

PartyRooms

for up to450

No credit cardsaccepted for special menu


SPECIAL GUEST APPEARANCESUNDAY ................................... Melveen Leed

MONDAY ................................. Jerry Santos & Hula

TUESDAY ................................. Robert Cazimero & Hula

WEDNESDAY ......................... Brothers Cazimero

SATURDAY .............................. Danny Couch

Buy onedinner entree,

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

Expires 11/16/10. NA PALAPALAINov. 12 Only

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

HOKU ZUTTERMEISTERNov. 11 Only

590 Farrington Hwy

692-9880

$79.95 ThanksgivingTurkey Package

ONE FREEADULT BUFFET

with every 5 Adult Buffet purchase. Valid Friday-Sunday.Not to be combined with any other offer.

Maximum of 10 free Dinners; Restrictions apply. Expires 12/15/10

• 1 12-15 lb. Roast Turkey• 1 Party Tray Gon Lo Mein• 20 pcs Crispy

Gau Gee• Turkey Gravy• 1 Fresh Baked

9” Custard Pie

BUY ONE ENTRÉE,GET THE 2ND ENTRÉE AT

50% OFF**2nd entrée of equal or lesser value; Present

coupon at time of purchase. Cannot be combinedwith other offers. Exp. 12/31/10.

NOW TAKING RESERVATIONSTHANKSGIVING BRUNCH BUFFET

NOV. 25, 2010 10AM-3PMAdults $23.95 Kids 10 & under $12.95

801 Dillingham (next to Costco)

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

951-MAXS (6297)Since 1945

Make Someone’s Day Special!

...Birthdays, Anniversaries, Weddings... From Elegant Exquisite Cakes to CuteHello Kitty Characters for your Daughter’s 1st Birthday!

Everything is made from scratch daily using the best quality ingredients available.Please try our best seller Strawberry Shortcake: fresh smooth whipped cream &sliced strawberries sandwiched between a fluffy moist vanilla sponge.

In a mood for something different? We also have a variety of flavors, such asgreen tea & chocolate mousse, tropical or raspberry cheesecake.

www.lapalmedor-usa.com 941-6161Ala Moana Center-Mall Level Mountain side, next to Shirokiya

Please order one to two weeks in advance. Delivery and custom orders are available.

meals incl. toss salad, pupu platter w/ spring rolls, chicken wings,salt & pepper shrimps, chinese mochi rice, dinner rolls & dessert

Thanksgivingg Completee Mealss too Go!Baked Honey glazed bone-in Ham (8-10 lbs.)From our oven to your table - ready to serve

TOTALLY NO WORK INVOLVED!

Turkey

sold out!

A complete Dinner for 6…from $209.95Order now to avoid disappointment

Call 597-8880 Mon - Fri 2pm - 5pmKiana or Annie www.panyagroup.com

Seasonal Pumpkin Cheesecake.........$4.50

LUNCH SPECIAL$8.95Japanese

Set Lunch

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

Also Available Curry, Steak & Pasta

3579 Waialae Avenue737-8820

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

Excludes beverages. Expires Nov. 15, 2010.

WHERE TO DINE

Green Papaya629 Keeaumoku St.

953-2340

Shabu Shabu Bangkok“Thai Style” Hot Pot

949 Kapahulu Ave.

732-7666

Souvaly Thai Cuisine803 Kam Hwy.

455-5888

Bangkok Chef1627 Nuuanu Ave.

585-8839

2955 E. Manoa Rd.,

988-0212

Pho Kitchen2919 Kapiolani Blvd.

735-8488

Yogen Fruz1102 Fort Street Mall

Windward Mall

Hot Pot Shabu Shabu1518 Makaloa St.

942-5008

Blue Ocean Thai327 Keawe St.

585-9545

3660 on the Rise 3660 Waialae Ave.

PACIFIC RIM

The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel

923-2277

Fukuya Delicatessen & Catering2710 S. King St.

946-2073

11th Avenue Mexitlan Grill1137 11th Avenue, Kaimuki

(11th Avenue Atrium)

737-5678

El Charro Mexicano Aiea Restaurant99-115 Aiea Heights Drive

488-9727

MEXICAN

OKAZUYA SHABU SHABU

THAI

VIETNAMESE

YOGURT

Mesclun of Greens, Fresh Oysters on the 1/2 Shell

Assorted PokeBroccoli Salad

Mixed Tomato SaladItalian Chopped Salad

Potato Salad with Bay ShrimpSalmon with Blue Crab Salad

Country Fried Chicken Roast Turkey, Natural Gravy

Sausage & Maui Onion Stuffing Maple Mashed Sweet Potatoes

Carving: Roast Prime Rib of BeefDessert Favorites

$44.75 adults$17.75 children 3-10 years old

3660 Waialae Ave. • 737-1177O N T H E R I S E

www.3660.com

Thursday,November 253:30 - 7:00 pm

Thanksgiving Buffet

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

www.atlantisseafoodsteak.com 922-6868

Early Bird Special

Only$12.95

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

All Day for Locals with IDSpecials not valid on Holidays


tableside

@@tableside

Above: Davey, Eric and Erika Higashi, with Junior Salom, Noah Higashi and Phillip Elizares are inthe mood for sweet treats at Napoleon’s Bakery. Inset: The always-popular Zip Pac at Zippy’s

features fried chicken, fish fillet, Spam and teri beef.

1 | Kim and Kelia Kawahara, with server Jaychelle Polendey 2 | Colleen Meyer, Thomas Fale and Roosevelt

Freeman 3 | Anela Keliikoa-Comer and Sam Comer 4 | Kainoa Akimoto and Niana Stevens 5 | Linda

Humphrey and Stephanie Denis 6 | Betty Rapoza and Ann Bourque

Zippy’s/Napoleon’s

Eating at Zippy’s is not only great becauseof the variety of dishes, ranging fromZippy’s Chili Moco and Teri Beef &

Breaded Shrimp Combo to Zip Min and OxtailSoup, but because you can always satisfy yoursweet-tooth cravings afterward at Napoleon’sBakery, conveniently located within “Hawaii’sRestaurant of Choice.” For more informationon these eateries, visit the websites www.zippys.com and www.napoleonsbakery.com.

Photos by Leah Friel

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Hawaii Dining Out 07 November 2010

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