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Being born in the Year of the Oxmight explain why I love myoxtail soup so much.

Now, some of you may be thinkingthat oxtail is one of those things youwould find Andrew Zimmern eating onthe Food Network’s hit show BizarreFoods. Not so! While it may seem a bitstrange to some, oxtail soup is a tried-and-true staple here in the Islands.

This week, hungry for this local-kindgrind with its light soup base andmouth-watering oxtail (usually a tail ofa steer, cut into segments), I was on amission to sink my teeth into thisunique cut of meat, well-marbled withfat for extra flavor. Yum!

And although oxtails may be hard tofind at your neighborhood market,

there’s quite a few“Ono, You Know”restaurants aroundtown that serve itup home cooked,just the way Momused to make it!

Pho KitchenI followed my nose, which led me to

my first location — Pho Kitchen atMarket City Shopping Center.

This establishment, which specializesin Vietnamese cuisine, knows a thing ortwo about pho, especially when itcomes to the soupy broth that every-one seems to love. Therefore, it was nosurprise to find out that its Oxtail Soup($12.95) also is a winner. Owners SandyLin and Alex Chong make some of thebest soup I’ve ever laid my taste budson. Better yet, oxtail soup is quite bene-ficial to your health.

“It supplies your body with energy,”says Chong says. “It benefits the bloodcirculation, and strengthens yourbones and muscles. It’s also good foryour kidneys.”

There is no secret to Pho Kitchen’soxtail soup, and Chong explains thatstar anise and chenpi (dried tangerinepeel) are the magic to bringing out theflavors of the soup.

“To make the broth light and clear, wealso skim off all the excess fat from theoxtail,” he explains. “Onions, greenonions, raw peanuts, mushrooms andcarrots are added to the broth as well.”

The soup is utterly delicious and topsof my list of comfort foods. Here’s ahint, oxtail-soup lovers: When fightingoff the early signs of a cold, I like to sipup the tasty broth, which is garnishedwith green onions, Chinese parsley anda hint of grated ginger and soy sauce.Honestly, it seems to be a cure all forcold symptoms.

Pho KitchenMarket City Shopping Center

2919 Kapiolani Blvd. 735.8488

Tanaka SaiminMy journey continued, leading me to

Tanaka Saimin on North Nimitz

ono, you know

Hungry OxWhere to roam

whenever you’reasan

EDITORAlana Folen

Phone: 695.6307diningout@

staradvertiser.com

SALES MANAGERSandi SakaguchiPhone: 342.8802

SSakaguchi@staradvertiser.com

SPECIAL SECTIONS EDITOR

Bill MossmanPhone: 529.4863

diningout@staradvertiser.com

Dining OutDining Out is a weekly

advertising supplement published by the Honolulu Star-Advertiser.

– See page 16

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Above: The author can’t wait to dive into PhoKitchen’s delectable oxtail soup ($12.95).

Authentic Vietnamese Cuisine

Open Everyday 10am-10pm / Except Sun & Wed 10am-9pm2919 Kapiolani Boulevard • Market City Shopping Center

735-8488

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

Simple. Delicious. Affordable.These three words best describeBangkok Chef, “where Thai food issimply delicious.”

“That’s our motto,” says ownerPatrick Chang. “We try to make ourfood as simple as we can. When yougo to other restaurants, they try tomake it sophisticated with garnish-es and everything else. But ours isjust a simple dish — green curryis just green curry, pad thai is justpad thai — without adding any-thing extra.”

This commitment to qualityof ingredients, taste and servicehas served the local restaurantwell, helping Bangkok Chef grow

from a small produce store inNuuanu to a popular plate lunch-style eatery with three locationsislandwide.

“Many people don’t know westarted as a produce market,”Chang confesses.

In September 2001, Chang andwife Sansane Pornchairattanakun

began selling fresh, local produce in whatwas known as Nuuanu Open Market. Bythe following year, the couple had begunoffering homecooked Thai food to shop-pers, calling their tiny operation BangkokChef.

“My wife’s family has a restaurant inBangkok, so that’s what Bangkok Chefrefers to,” Chang explains. “Gradually wechanged the whole operation to a restau-rant. Nuuanu is the original one, and twoyears ago we opened one in Manoa.”

When space became available in thedeveloping warehouse building at 900 N.Nimitz Hwy., Chang saw the perfectopportunity to expand business even fur-ther.

“This area is starting to build up, andthere’s a lot of people here, either drivingalong the highway or working in town orat the harbor,” he says. “I think there is aneed for Bangkok Chef here, and whenev-er there’s a need, we go there.”

Bangkok Chef’s third location openedjust last month, bringing with it the samemenu of simple, delicious, affordableThai food that has won high praise and a

cover story

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BANGKOKDELICIOUSBY KEEPING ITS MENU SIMPLE, BANGKOKCHEF DELIVERS ON ITS PROMISE OF BRINGINGDELICIOUS, AFFORDABLE THAI CUISINE TO THE MASSES

STORY BY SARAH PACHECOPHOTOS BYNATHALIE WALKER

Aside from a menu that’s won high praise fromcustomers, Bangkok Chef’s Nimitz location isrecognized for its quality decor — high ceilings,exposed brick walls, and rustic chairs andbenches.

Owner PatrickChang with two ofthe most sough-aftermenu items: NaamToak Moo ($8.50)and Spring Rolls($6.50/$7).

long list of fans over these past nineyears.

“A lot of people know our namealready, so even before we opened(on Nimitz), people were waiting forus!” Chang laughs.

“Our menu is not as extensive asother Thai restaurants, where theyhave hundreds of items,” he adds.“We concentrate on only 30-some-thing items, but everything on themenu sells. You know, sometimesyou go to other restaurants andthings on the menu just sit there andthey’re not selling at all. It’s toomuch. That’s why we say, keep it sim-ple, and everything on the menu hasto go.”

Among the items constantly flyingout of the kitchen are Mango Salad($7.80/$8.30), a spicy and flavorfulmix of shredded mango, carrot, shal-lot, Chinese parsley, chili peppersand cashews topped with a housespecial sauce; Tom Yum Goong($8.50/$9), a spicy-sour soup madewith shrimp, mushroom and tomato

and flavoredwith a lemon-grass and kaf-fir lime leaf;and Pad Thai($6.25/$7.25), afried rice-noo-dle dish servedwith egg, chick-en, tofu, beansprouts andchives in ahouse pad thaisauce.

Another favoriteare the SpringRolls ($6.50/$7), which are perfectlycrispy, not oily, and filled with asmattering of vegetables includingbean threads, carrot, black fungus,onions and taro as well as groundchicken. A vegetarian option also isavailable for the same price. In fact,tofu may be substituted for meat atno cost for any dish, includingBangkok Chef’s newest dish, NaamToak Moo ($8.50), a grilled pork loin

prepared withonions, mintleaves andspice in a spe-cial lemonsauce.

“We usefresh ingredi-ents,” saysChang of theexplosivelyp o p u l a rdishes, “butI think it’s

also in the way wepresent it. When people think ofThai food, it’s kind of a more expen-sive kind of food. Ours is a plate-lunch style.”

And just like any good platelunch, all items may be enjoyedeither in-house or to go.

“Take-out is still a big part of thebusiness,” Chang says. “(Take-out)is quicker, faster, easier to manage. Ithink it’s more convenient for mostpeople. Before they go home from

work, stop by and pick up somefood and enjoy with the family, andwe have a lot of people like that.”

But he does suggest customerstake time to savor a bite in the newNimitz’s dining room, with its highceilings, exposed brick walls andrustic chairs and benches thatreflect the areas industrial history.

“The owner of the buildinghelped design (the interior),”Chang says. “This place is newer,and it has a larger dining capacityin a nice atmosphere. I like it.”

It seems the customers like ittoo, because business is bustlingat all three Bangkok Chef loca-tions, which begs the simple ques-tions: Are there plans for addition-al restaurants in the future?

“We’ve been getting a lot of sug-gestions from as far as Kapolei,Mililani, Kailua, Kaneohe, HawaiiKai, all over,” Chang says with asmile. “We gotta catch up! But fornow we stay here, take it one at atime.”

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cover story

BANGKOK CHEFWHERE:• 1627 Nuuanu Ave., 585.8839• 2955 E. Manoa Road, 988.0212• 900 N. Nimitz Hwy., 536.8570

HOURS:Monday-Saturday; 10:30 a.m.-9 p.m. Sunday; noon-8 p.m.

WEB:Bangkokchefexpress.com

NOTE:Due to rising food costs andBangkok Chef’s commitment toquality, Chang had to increase menuprices by 55 cents effective thismonth. “We’ve been serving theplate lunch for $5.70 for so long, butbecause, as everybody knows, thefood costs have jumped really high,everything goes up. So we cannotstay at that price anymore,” heexplains. Prices listed in this articlereflect this increase.

1 Mango salad ($8.30)

2 Naam Toak Moo ($8.50)

3 Spring rolls ($7)

4 Tom yum goon ($9)

5 Bangkok chef cooks(from left to right): LongQing, Pin He and XingYun.

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As Hawaii’s No. 1 choice for takeoutsushi, Kozo Sushi Hawaii definite-ly knows how to please the taste

buds of island foodies. This particularsushi franchise first began in 1976 inOsaka, Japan, and today Hawaii is hometo many locations, including Kozo SushiKahala Mall, Pearl City, Pearlridge, Moiliiliand Keeaumoku, to name a few.

Expert sushi makers showcase theirunique craftsmanship in each hand-

made sushi roll, utilizing all freshingredients and a special Kozo Sushivinegar sauce perfectly mixed in therice.

And with all the sushi diners couldever want at their fingertips, KozoSushi now offers up some fantasticbento options as well.

So, grab a hold of your chopsticksand see just what’s rockin’ and rollin’out the door.

on the menu

Simply KozoliciousThe offerings at Kozo Sushi are many, but here

are three menu items any sushi- or bento-lovermust have:

�Tsunami Maki ($6.99)

Your classic California roll featuring avocado,crab, cucumber and mayonnaise topped withfresh ahi with a sweet ‘n’ chili sauce intermixedwith a teriyaki sauce. The roll itself is thenadorned with tempura chips and chopped greenonions.

�Dynamite Maki ($7.25)

A shrimp tempura maki with ahi and masago,topped off with with barbecue potato chips,sesame seeds, green onions and drizzled with aspicy sauce of wasabi mayo.

�Chicken Katsu Bento ($6.99)

A delicious spread of tender chicken katsu fla-vored with Kozo’s special katsu sauce. The bentoalso consists of a beautiful array of Californiamaki, cone sushi, shinko maki and salad.

Kozo still rolling on,but with bentos, too

1 Kozo Sushi Pearl Citysushi makers Marie Prevo(front) and Chizuko Marshallshow off a few of their cre-ations, including TsunamiMaki ($6.99), Dynamite Maki($7.25) and the ChickenKatsu Bento ($6.99)

2 The Dynamite Maki fea-tures a burst of delicious fla-vors.

Leah Friel photos

Kozo SushiWhere:2334 S. King St. (and other various locations)

Call: 951.5696

Hours:Monday.-Thursday,9:30 a.m. to 7 p.m.;Friday and Saturday,9:30 a.m. to 8 p.m.;and Sunday, 9:30 a.m.to 6 p.m.

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The popular tgif is now in the Honolulu Star-Advertiser.

Check out the entertainment insert every Friday to help plan your weekend.

ethnic faves

Saigon House’s Finger Shrimp Cha Ram ($8) features bite-size shrimp, carrots, cucumber, pickledvegetables and greens — all dipped in a bowl of fish sauce. Nathalie Walker photo

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By Chris Fleck

It is the freshness ofVietnamese cuisine thatmakes the Southeast

Asian country’s dishes soappetizing and appealing.A healthy blend of spices,vegetables, fresh meat andnoodles complement eachmeal, and those items aresometimes combined andpresented in deliciouslywrapped rolls.

At Saigon House, ownerMandy Nguyen has createdher own fresh interpreta-tion of the egg roll. Therestaurant’s Finger ShrimpCha Ram ($8) takes theconcept of the egg roll andputs a fresh spin on it.

“The egg roll is an ethnicfood from Vietnamese cui-sine,” Nguyen says.“Vietnamese is very

healthy, very tasteful, so Ikick it up a notch with theshrimp because no one canresist shrimp. It is myfavorite creation.”

Finger Shrimp Cha Rambrings marinated bite-sizeshrimp together with car-rots, cucumber, pickledvegetables and greens.Even better, it’s MSG-free.

“In Vietnam, we eat a lotand make a lot of rolls. Youroll, you dip and you eat.This is very similar,”Nguyen adds.

For dipping purposes,the rolls are served with afish sauce, which accompa-nies many Vietnamese dish-es.

Nguyen — who wasborn just outside Ho ChiMinh, Vietnam, and raisedin Hawaii — created thisdish after she and a friend

discussed the concept ofdeveloping a dish theycould package and sell inlarger markets.

“I went home and brain-stormed a lot, experiment-ed and came up with this,”Nguyen explains. “Everyonesays it is ono. It is my owninvention and I take themost pride in it.”

Saigon HouseWhere:2743 S. King St.

Call:942.4577

Hours:Monday-Saturday,9 a.m.- 9 p.m.

Where freshnessis rolled into one

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

• Wine Spectator Award-Winning Wine List

• Live Entertainment

• Valet Parking

Proper Attire Required

Reservations Recommended2440 Kuhio Ave.

922 5555www.hyshawaii.com

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lite bites

On On’s hearty mealsFoodies, get your “eat” on at On

On at McCully ChineseRestaurant. This family-owned

establishment offers mouthwateringCantonese cuisine, with a hint ofNorthern Chinese flair — all servedfresh, family-style.

Owners Cowan and Faith Wongfirst opened the doors to On On inKapahulu in 1980, before relocatingto its current location 20 years later.Today, their son, Norman, serves asmanager of On On at McCully andtheir daughter, Julia, offers her serv-ices there from time to time, whilealso managing Duck Yun ChineseRestaurant, another family eaterylocated in Aina Haina ShoppingCenter.

“We have more than 200 items onthe menu at On On,” Norman says.

And with that, much credit is dueto executive chef Min Hong Lee, who

whips up a fabulous array of tastydishes such as Chinese ChickenSalad ($9.95), Oyster Sauce ChickenCake Noodle ($9.50) and Shrimp withBroccoli ($11.95).

“The Chinese Chicken Salad andShrimp with Broccoli are healthieroptions on our menu and can be cat-egorized as a lighter fare,” Normanstates. “The noodles itself is more ofa heartier meal.”

On On’s Chinese Chicken Salad is arefreshing blend of fresh lettuce,chicken and tomato, tossed with spe-cial Chinese spices and sesame seedoil, and topped with crispy won tonstrips and chopped nuts.

Shrimp with Broccoli also hasproven to be a favorite among therestaurant’s new and loyal cus-tomers. This simple dish features agenerous amount of shrimp perfectlyseasoned with garlic, salt and pep-

per, then stir-fried with broccoli, car-rots and a savory dash of oystersauce.

For many patrons, OnOn’s Oyster SauceChicken Cake Noodleis one of the bestthey’ve tried, andtakes the cake when itcomes to irre-sistible flavor.

“There’s a lot ofchopped roast-ed chicken and alot of cake noo-dle in this dish,mixed with choysum,” saysNorman,adding thatthe oystersauce gravycompletes the dish.

what we’re eating at...

Hee Hing RestaurantLocated on Kapahulu

Avenue, Hee HingRestaurant is a staple

in the islands when itcomes to award-winningChinese cuisine.

Restaurant directorMichael Lee says this fami-ly-owned eatery opened in1984 and has been helpinglocal families celebratespecial occasions fordecades. The eatery’smuch-desired dim sum,prepared by skilled dimsum chefs, is one to boast

about, as there are close to34 dim sum options tochoose from.

Dining Out recently paida visit to the restaurant andcaught up with two of HeeHing’s biggest fans, friendsFlorence Yee and IrmagardPickard. Together, theyshared exactly what dimsum baskets made it ontotheir lunch table and intotheir opu.

Florence Yee: “Hee Hingis one of my favorite places.

I come here frequently forlunch and usually order dimsum.

“Today, we’re startingwith the Pork Hash ($2.75),Happy Bao ($2.95) andSteamed Spinach andShrimp Dumpling ($2.75).”

Irmagard Pickard:“We’re also thinking ofordering the fried taro andsome noodles. The dim sumis very tasty and the servicehas been great every timewe come.”Irmagard Pickard and Florence Yee can’t seem to get enough of the dim

sum at Hee Hing Restaurant in Kapahulu. Leah Friel photo

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Hee HingRestaurantWhere:449 Kapahulu Ave.Ste. 101

Call: 735.5544

Hours: Open daily,10:30 a.m. to 9:30p.m. Dim sumserved from 10:30 a.m. to 2:30 p.m.

Website:www.heehinghawaii.com

1 Chinese ChickenSalad ($9.95)2 Oyster SauceChicken Cake Noodle($9.50)3 Manager NormanWong with mouth-watering cuisine.Leah Friel photos

On On at McCully ChineseRestaurantWhere:1110 McCully St.

Call: 946.8833

Website:www.ononhawaii.com

Hours:Open daily from 10:30 a.m. to 9:30 p.m.

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East Honolulu

Take Out $6.95Dine-in $7.95

Aina Haina Shopping Center373-1303 or 373-4632

Chinese Restaurant

Find menus and $5 coupon at www.ononhawaii.com

Special Menu for 8-10 $159Call for details and reservations.

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

ON ON at McCully

Limited Time Only

Minute ChickenCake Noodle

901 Hausten St. • www.willowshawaii.com • 952-9200901 Hausten St. • www.willowshawaii.com • 952-9200

Hawaii’s Original GardenRestaurant Since 1944

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EXPLORE & ENJOY up to 20 acclaimed SCOTCH whisky selections including:• Aberfeldy• Balvenie• Clynelish

• Dewars• Famous Grouse• Glenfiddich

• Scapa• Talisker• and much more!

Friday, March 25, 2011

FREE PARKING!2494 S. Beretania St.

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

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50 Different Items to Choose From

eat this

Savoring Kahai’s upscale plate lunchesOn a quest for the finer things in life,

but still yearning for the comfortsof home? You’ll find all of this and

more at Kahai Street Kitchen in Kalihi,where owners Bruce Watanabe and NaoIwata specialize in upscale plate lunchesand assist patrons in all their cateringneeds.

David Yamamoto serves as executivechef of this local establishment, which isever-bustling with customers on any givenday of the week.

“Every morning, we post different specials of the day on our website, www.kahaistreetkitchen.com,”says Yamamoto, urging customers tocome early and order before the bestselections of plate lunches are sold out.More recently, however, Kahai StreetKitchen has added a permanent menu tothe mix — one that Yamamoto describesas comfort food at its best. Island-favoriteplate lunches include Teriyaki Boneless

Short Ribs ($8.95), Loco Moco ($7.75),Pork Chops ($8.50) and Kahai’s famousHamburger Steak ($8.75), to name a few.All plate lunches include rice and choice ofpotato-mac or tossed salad.

“What’s special about our HamburgerSteak is the fact that we make our ownground beef every day,” says Yamamoto ofthe two 6-ounce patties topped withsautéed mushrooms, onions and a richbrown gravy. “It’s quite popular.”

Yamamoto also takes pride in hisSeafood Casserole Baked Alaska ($8.95),which occasionally makes the list of spe-cials of the day. This exotic entrée featuressautéed shrimp, scallops and fish servedwith a smooth Chardonnay cream sauce,and topped with torched garlic mashedpotatoes. Diners again have their choice ofwhite or brown rice and potato-mac ortossed salad.

Top cuisine at affordable prices is whatKahai Street Kitchen is all about.

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Kahai Street Kitchen Where: 237 Kalihi St.

Call: 845.0320

Website:www.kahaistreet-kitchen.com

Hours:Monday through Friday, 10:30a.m.-1:30 p.m.

1 Owner Nao Iwata and execu-tive chef David Yamamoto pres-ent some Kahai favorites.2 Seafood Casserole BakedAlaska ($8.95) 3 Kahai’s Hamburger Steak($8.75) is topped with sauteedmushrooms, onions and gravy. Leah Friel photos

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2 3

telephone: 942.8194open daily 11:00 a.m. - 10:15 p.m.www.phuketthaihawaii.com

FREE CRISPY NOODLE APPETIZERwith any entree purchase.

*Expires 4/30/11. One coupon per table. Not valid with any other coupon. Must show coupon.

1960 Kapiolani Blvd., Suite 109, Honolulu, HI 96826www.mccullysc.com • Ample Parking Available in Basement off Pumehana Street

inside feature

Story by Alana Folen | Photos by Nathalie Walker

Hawaii’s foodies are whiskedaway on a European culinaryventure immediately after set-

ting foot in Fendu Boulangerie atManoa Marketplace. Owner and chefNiel Koep is an acclaimed pastry chef,and has drawn crowds to his breadshop from near and far with hisremarkable handmade breads,breakfast pastries, desserts and more.

Dining Out recently caught up with Koep in thehope that he would reveal the secrets behind his daz-zling creations.

DO: You obviously have a great deal of culinaryexperience, Chef Koep. Where did you get your start?

Koep: I started my culinary experience while inhigh school in New Jersey in a small restaurant calledthe Fromagerie. It’s there that I started off washingpots and then worked my way to the salad stationbefore I started getting into desserts.

DO: Was it then that you knew you wanted todevote your time to creating desserts, pastries andbreads?

Koep: No. It took a few years before I knew that Ireally wanted to immerse myself into the culinaryworld. At 19, I was a pastry chef at a small restaurantcalled the Pear Tree and I was able to meet somefamous chefs of the day. Finally, I ended up in NewYork City.

DO: Is that where you received your training?Koep: I received my culinary training from The

New York Restaurant School in Manhattan, and got agrand diploma from the International Pastry ArtsCenter in Elmsford, N.Y. I also met Didier Rosada atthe National Baking Center in Minneapolis. He wasone of my French mentors, and it’s from him that Ilearned the French method of baking. However, mymost recent culinary venture took me to the FrenchPastry School in Chicago, where I studied with theFrench world champion Pierre Zimmerman, a truemaster when it comes to French pastries. I still con-sider myself a student of baking because there’salways something new to learn.

DO: So, you took the journey from New York toHawaii to pursue your dreams. What was that experi-ence like?

Koep: I came to the Islands in 1990 and first settledon Lanai because I wanted to do something different.I started out working at what is now The FourSeasons Lanai and worked as the assistant pastry

chef, and worked my way up to executive pastrychef, and that itself was a great experience. I wasplanning on staying in Hawaii for two years and thengo back to New Jersey. But once the plane landed,that was it; I spent 18 and a half years on Lanai beforemoving to Oahu.

DO: What is the concept behind your establish-ment?

Koep: It’s based on French pastry, and breads arethe foundation of the shop, but we’ve also includedthings like desserts, breakfast pastries, sandwichesand pizza. To be successful nowadays, you have tobe diverse, and most recently we’ve also added thechicken pot pies to the menu. We plan to add morevariety to our desserts because dessert sales are oneof our greatest strengths, along with the breakfastpastries, like the croissants, danishes, scones andcookies.

DO: Could you tell us more about your fabulousbreakfast pastries?

Koep: Sure. The Lychee Streusel Danish ($2) is oneof our best. It’s made with Danish dough, almondcream and pastry cream. The lychee is placed in themiddle of the pastry and topped with streusel. It’s alight and crisp type of pastry, classically it would bemade with apricot, but we substituted that withlychee — a more local flair.

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m Fendu Boulangerie: n

1 Fendu Boulangerie owner and chef Niel Koep pulls out loaves of French bread fresh from the oven. 2 The Lychee Streusel Danish ($2), Plain Croissant ($1.75) and Chocolate Croissant($2) are among the fabulous breakfast pastries. 3 Dark Chocolate Mousse ($5.50), Milk Chocolate Mousse ($5.50) and Buttermilk Panna Cotta ($4.50) are sinful favorites of Hawaii’s foodies.

More Than Just a Bread Shop

Then we have our tra-ditional plain croissant($1.75) and we have achocolate croissant ($2)that’s also very popular.

DO: Every singledessert on display istempting in its ownright. However, can youelaborate on the partic-ular desserts that areflying off the shelves?

Koep: Of course! OurPear and Almond Tarte($2.75) features abaked almond sugardough topped withsliced pears and filledwith almond and pas-try cream. We sell alot of those. We alsohave two types ofcheesecakes — aLilikoi Cheesecake and a GuavaCheesecake ($4.50). The cheesecakesare a blending of marscarpone cheeseand cream cheese flavored with yourchoice of lilikoi or guava. We also havea Milk Chocolate Mousse ($5.50) withthe bottom layer consisting of a pearjelly, and a Dark Chocolate Mousse($5.50) with a passion fruit sauce onthe bottom. Both mousses are madewith Valrhona chocolate from France.Finally, the Buttermilk Panna Cotta

($4.50) is another best-seller. The bot-tom layer of this dessert has a raspber-ry puree topped with a layer of ladyfin-ger sponge cake and a panna cottamade from buttermilk with fresh fruitsto complete it.

DO: So what makes FenduBoulangerie stand apart from otherbakeries in Hawaii?

Koep: We don’t add any chemicals to

our products. Our items are all naturaland we don’t use any hydrogenatedshortenings, or a lot of sugar or salt.Instead we use real butter, olive oil andvegetable oil. All of our items are madefresh every day. Whatever is made issold that day. Everything that we do is inthe European style and our customerscan taste the freshness in our products.

DO: Where do you find your inspira-tion and motivation? Owning and oper-ating your own boulangerie is certainlya lot of work!

Koep: Well, this is what I do and thisis what I love. Yes, it’s a business, but torun this business you have to love whatyou do. It’s a lot of work, but I enjoy it.If I make something and the customerlikes it, then everything is a success.Here at Fendu Boulangerie, we strivefor things that are fresh and that tastegood — always.

inside feature

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Fendu Boulangerie

Where: Manoa Marketplace, 2752 Woodlawn Drive #5119

Call : 988.4310

Hours: 7:30 a.m.-7 p.m. Tuesday-Saturday; 7:30 a.m.-3 p.m.

Sunday; closed Monday

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4 The Chocolate Dome ($5.75) is exquisite in presentation and flair. 5 Pear and Almond Tarte ($2.75), Lilikoi Cheesecake and Guava Cheesecake ($4.50 per slice) are highly recommend-ed by Koep himself.

order of the day

In the 13th century, the armies ofGenghis Khan gathered around hugesoup cauldrons and cooked their

rations of thinly sliced meat, a few hungryMongols at a time, in an effort to conservewood.

Thus, through military efficiency, the hot pot wasborn.

Since 2004, ShabuShabu House in Honolulu hasserved authentic Japanese shabu-shabu in a settingthat includes a personal hotplate at each of the restau-rant’s 35 place settings. “These are convection cookersfrom Japan,” says Kenny Ikeguchi, general manager ofthe restaurant. “People don’t have to share a pot; theycan cook for themselves.”

Ikeguchi, who says ShabuShabu House is the firstJapanese hot pot restaurant in Hawaii, is from Osaka,home of Suehiro, the first hot pot restaurant in Japan.Suehiro himself called the culinary style “shabu-shabu” — in English, “swish-swish” — after the soundmade when meat is held with chopsticks and swirledthrough boiling broth.

Though he was trained classically, and worked as achef in a French restaurant in Manhattan for 10 years,Ikeguchi is an unabashed fan of Japanese hot pot cook-ing. “It’s healthy,” he explains. “We don’t use any broth;just simple seaweed and water. The fat is cooked outso you eat only the plain lean meat.”

Located between Pensacola and Piikoi on the makaiside of Kapiolani Boulevard, ShabuShabu House is along, high-ceilinged room painted in cheerful shades ofyellow and orange, decorated with images of varioushot pot sets. The wall at the entrance is hung with pho-tos — one of actor Josh Holloway, a couple of 2004Miss Hawaii Jennifer Fairbank, and one of active-dutysoldiers in combat gear holding a handwritten signthat says “I’d Rather Be At ShabuShabu House!”

Each custom-built place setting includes a cookerand a stainless-steel shabu-shabu pot, plus a basketholding three tall bottles — the restaurant’s famedhouse-made ginger, sesame seed and ponzu sauces. “Iactually created them,” says Ikeguchi with quiet pride.

Meals are ordered by the set at ShabuShabu House,

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Story by CCaarroolliinnee WWrriigghhttPhotos by NNaatthhaalliiee WWaallkkeerr

1 2

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and a dozen are offered. The most popu-lar is the House Special Beef and Pork($11.95 at lunch; $15.95 at dinner); aSeafood Set ($21.75) includes shrimp,scallops, squid, clams and filleted fish.Four sets with various combinations ofBlack Angus Rib-eye Beef, Prime PorkLoin and Black Tiger prawn shrimp areavailable, all at $24.95. But the tastiesthot pots at ShabuShabu House might bethe two that feature premium Kobe-styleWashugyu beef.

“We have the best deal in town: $34.95for Kobe-style beef!” says Ikeguchi. “A lotof people come in only for this. The tasteof Kobe … it’s tender and tasty, and veryspecial. You cannot compare it to regularbeef.”

All sets come with rice and a plate offresh choy sum, Chinese cabbage, zuc-chini, udon noodles, tofu (from Mrs.Cheng’s in Waipahu, according toIkeguchi) and housemade gyoza. There’salso a piece of kombu (seaweed) to fla-vor the water in the shabu-shabu pot;non-traditionalists may order a shoyusoup base or chicken broth for $2 extra,if they prefer.

Side dishes and plates include LambLeg or Beef Tongue ($7.95 each); ArabikiSausage ($3.95); Mixed Mushrooms($6.95) with a half-dozen varieties,including shiitake, enoki,bunashimeji,and oyster; and the charm-ingly named Mrs. Choy plate ($3.95),with choy sum, a-choy and baby bokchoy. Plates of vegetables, includingwatercress, broccoli, cauliflower, bellpeppers and zucchini, may be orderedseparately for $3.95 each, or $7.50 for anassortment.

Guests are welcome to bring their ownwines; the corkage fee is $10 per party.Sho-chiku-bai Sake ($5.75) may be servedhot or cold, and a variety of beers,including Budweiser, Coors, Kirin, Asahiand Orion from Okinawa, are also avail-able from $3.95 to $6.95 per bottle.

It’s now been almost seven years sinceIkeguchi opened ShabuShabu House withowner Maki Matsuzaki. “It was a bitscary, because shabu-shabu is a hot pot,and Hawaii is very … hot!” he says with asmile. By Ikeguchi’s count, at least eightor nine hot-pot restaurants have openedin Honolulu since 2004. “Some are still

open; some have closed,” he says. “But Ibelieve we are the best shabu-shabu intown. We are Japanese-style and proud ofit.”

ShabuShabu House is open Mondaythrough Saturday, 11 a.m.-2 p.m., forlunch, and 5-10 p.m. for dinner; openSundays for dinner only, 5-10 p.m.

order of the day

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

1 Seafood Shabu Shabu ($21.75)

2 Kobe Set A ($34.95)

3 Assorted vegetables come withthe meal/set menu.

4 Vegetarian ($11.95)

5 Server Nicky Wong with theRib-eye Beef Set A ($24.95)

3 4

5

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

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

Contact Sarah Pacheco at diningout@staradvertiser.com

Much has changed in the surroundingKalihi neighborhood since New Liu’sChop Suey opened in 2002. But,

according to owner Henry Liu, one staple onthe Chinese restaurant’s menu has always been the Honey WalnutShrimp ($9.95).

“I always praise my shrimp. It’s always the best-seller,” says Liu.“My shrimp is different from other people’s. Once you taste myshrimp, you won’t want to taste other shrimp. You’ll remember it forthe next 100 years.”

The seafood dish lives up to this promise, with a light, sweet fla-vor that comes for a special homemade batter that complementsrather than overpowers the petite crustaceans. Fresh walnuts areadded for a nice crunch and smooth taste that further complementthe dish’s other components.

“My guests have to have the shrimp, or else they cannot sleep!Every time they come they have to have the shrimp before they walkout the door,” Liu attests.

Another favorite at New Liu’s is the Steamed Fish ($8.50/onepiece). Actually, the steamed fish is not steamed at all; it ispoached, a technique Liu says leaves the first-class sole fillet flaky andtender.

“Everybody steam, but we poach. It’s very different, the taste.Poached is less fishy (in taste),” he explains. “We season it with hot oil,shoyu, and of course ginger and onion. It is so simple but tastes sogood.”

All menu items are available for takeout (in fact, Liu says 75 percentof business is to-go to accommodate customers’ busy lifestyle), andcatering and private party options also are available.

“We do lots of parties on the weekends,” Liu says of the restaurant,which can hold up to200 people at a singletime.

For smaller parties,the restaurant offersthree value partymenus ($99-$140)that can easily feed 10people.

“Our price is thecheapest in town,” Liusays of the $99 MenuA, which comes withEgg Blossom Soup,Sweet Sour Spareribs,Beef Broccoli, Salt &Pepper Shrimp,Steamed Fish, OysterSauce Chicken, Gon LoMein and SteamedRice.

“It’s a lot of food for10 people,” he adds.

Call ahead for reser-vations.

It’s easy to get into a rut, especially when it comes toeating out. And while it’s all well and good to have a fewtrusted standbys on your dining radar, sometimes it’snice to get off the well-traveled restaurant path in favorof exploring new horizons.

Take, for example, New Liu’s Chop Suey. Located nearLongs in Kamehameha Shopping Center, New Liu’s canbe easy to miss for those unfamiliar with the area. Butonce you step inside the restaurant’s doors and samplefrom its expansive menu of Chinese delicacies, you’lldiscover why New Liu’s is a favorite spot among areafoodies.

“We’re getting very popular now, so I want to intro-duce (some of our signature items) to newcomers,”says owner Henry Liu.

The best way to get acquainted with the New Liu’smenu is by ordering from the Daily Special lunch menu,where everything costs less than $5.

“We have more than 30 signature Chinese dishes forunder $5,” Liu says. “We offer this for lunch all day longfor the busy people who need to come and go fast.”

One of the most requested items on the menu is theSalt & Pepper Pork Chop with Rice ($4.75). Unique tothe restaurant, this untraditional dish of two tender,seasoned pork chops over a bed of sticky rice follows a“forgotten recipe” Liu created himself.

“My master taught me the recipe, but I forgot it,” Liusays with a laugh. “Everybody does it differently, and

THES

IDE

ON

Getting familiar withNew Liu’s delicacies

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See page 18–

Minute Chicken Cake Noodle ($4.75)

Phillip Liu serves up a sizeable portion of Honey Walnut Shrimp ($9.95), a staple on the Chinese restaurant’s menu. Nathalie Walker photos

1 Sekiya’s vegetable stir-fry with tofu($11.65) includes Chinese peas, shi-itake mushrooms and zucchini.2 Sekiya’s manager Mary Kaui Nathalie Walker photos

You could say it’s theoriginal health food.Light yet satisfying,

Japanese food is always agreat choice for those ofus who try to watchwhat we eat.

Sekiya’s Restaurantand Delicatessen inKaimuki is the place forgreat local-style Japanesefood — and has been fordecades. Its extensive menumakes it easy to please any hun-

gry diner, even if you choose to gomeatless. No matter how many dif-ferent palates are in your party,everyone can find something onthe menu to satisfy their appetite— carnivore or not.

So, veggie lovers, bring alongyour friends, family — and defi-nitely your appetite — and getthose chopsticks ready forVegetable Stir-fry with tofu($11.65). A complete meal, it’s ahealthy combination of tofu,Chinese peas, zucchini and shi-

itake mushrooms served with rice,miso soup, tsukemoto andJapanese tea.

“It’s really kind of popular,” saysowner Joy Morihara. “People doorder that a lot.”

Maybe it’s because they knowit’s easy to make smart andhealthy choices when decidingwhere to eat — just relax and readall about it right here in Dining Out.

Contact Terri Hefner at diningout@staradvertiser.com

VO veg’noutwith

Terri Hefner

Stirring It Up with Vegetable Stir-fry

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

Sekiya’s Restaurant and DelicatessenWhere:2746 Kaimuki Ave.

Call: 732.1656

Hours:Sunday-Thursday, 8 a.m.-10 p.m.Friday and Saturday, 8 a.m.-11 p.m.

1

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Kam Shopping Center | 847-1234 • 841-8668 | M-Sun 10:30am - 8:30pm

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

A fi ne steak. A fi ne experience.

tender moments

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

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Highway. And while this restaurant,owned by Joan and Paul Watanabe, isacclaimed for its ono saimin and otherlocal favorites, it’s the Oxtail Soup inparticular ($12.95) that had me drool-ing!

Chef Sing Lee is the man behind themagic at Tanaka Saimin, and with 45years experience under his belt, I knewI was in for a meal of a lifetime when hepresented me with their famous ox tailsoup.

According to Lee, this piping hotdish is cooked for almost two-and-a-half hours, resulting in remarkably ten-der meat that falls right off the bone.

With the first sip of the savory broth,it was quite evident that this was some-thing special. Seasoned with a fewsecret ingredients, the soup is extrava-gant, filled to the rim with shiitake

mushrooms, peanuts, mustard cabbageand long rice, then beautifully gar-nished with a sprinkle of Chinese pars-ley.

“This soup is a customer favorite,”says Lee, noting that they sell close to50 bowls of this soup per evening.

And that’s not hard to believe, as onany given night here at Tanaka Saiminyou’ll find locals slurping up every lastdrop of ox tail soup and devouringevery last morsel of meat off the bone.

Open daily (Monday throughThursday, 9 a.m. to 9 p.m.; Friday, 9 a.m.to 11 p.m.; Saturday, 7 a.m. to 11 p.m.;and Sunday, 7 a.m. to 9 p.m.), I’m entire-ly reassured that all my needs will bemet when that irresistible urge for oxtail soup hits me hard in the stomach. Itreally doesn’t get any better than this atTanaka Saimin.

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ZZiippppyy’’ss RReessttaauurraannttssNo oxtail soup expedition would be

complete without the mention of Zippy’sRestaurants. As one of my ideal choicesfor everything local, it’s no surprise thatZippy’s renowned Oxtail Soup is incom-parable.

Priced at $11.25 (at both restaurantand fast food counter), this delectabledish has been a customer favorite formore than 30 years and it continues to bea best-seller today.

“Due to popular demand, several yearsago we started selling oxtail soup at ourfast food counter,” says Zippy’s market-ing manager Jeanine Mamiya Kalahiki.

“We have been known through the yearsfor using a better-trimmed oxtail.”

And with that, who can resist the tastybroth made straight from a Zippy’s per-sonal recipe? Imagine the freshest shi-itake mushrooms and boiling peanutsfloating in a broth immersed with thewholesome flavor of scrumptious oxtail,perfectly topped with choy sum andChinese parsley for a pop of color andlocal flair.

I personally adore the fact this dishalso is served with rice, as it makes for amore substantial meal when I’m yearningfor that little something extra. And tokick it up a notch, why not ask for somegrated ginger? Zippy’s staff will be morethan happy to serve you.

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ono, you know

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

– From page 2

1 Pho Kitchen owners AlexChong and Sandy Lin offer up abountiful array of soups, pho andmore.

2 Tanaka Saimin serves close to50 bowls of Oxtail Soup($12.95) per night.

3 The Oxtail Soup ($11.25) atZippy’s Restaurants is madestraight from a Zippy’s personalrecipe.

1 2

3

pupu picks

Craving ToW’s Sliders and MoreBy Kyle Galdeira

In the hour it takes for the Top of Waikikito make a complete revolution, one canenjoy a wide range of delectable appe-

tizers that pair perfectly with the breath-taking panoramic views from atop therotating restaurant and bar.

Executive Chef John Neff’s menu show-cases a blend of “world fusion” tastes,including those found in “The Original”Hawaiian Sliders ($16). Diners can dig into three mini burgers with seared foiegras, pineapple relish, Camembert cheeseand micro greens on a profiterole.

“The burger is slightly more innovative,and for someone who appreciates food,they’ll be willing to try it because of thefoie gras,” Neff says. “The flavors are allthere, and really work well together. I try

to use local ingredients as much as I can.”Neff’s favorite pupus gracing the menu

also include the Blackened Seared Ahiwith Kahuku Sea Asparagus Salad ($17).Sticking with sea fare, the Dry BoatScallops ($16) pack quite a punch as thepan-seared scallops come topped withbraised pancetta and a Kamuela tomatoand Maui onion relish, and are surround-ed by an Ewa sweet corn pudding.

In addition to its traditional appetizermenu, Top of Waikiki also offers HappyHour specials nightly from 5 to 7 p.m. andagain from 9 to 11 p.m. The special menuoffers dishes at $7 apiece and includesBBQ Pork Sliders, Nachos, Garlic andFurikake French Fries, Ahi Poke, Kalbi andCalamari. Drink specials also are availablefor $4 and include martinis, draft beers,house wines and special cocktails.

1 Blackened Seared Ahi with KahukuSea Asparagus Salad ($17)2 “The Original” Hawaiian Sliders ($16)3 Day Boat Scallops ($16)4 Interior shot of Top Of Waikiki, fromthe ground floor up to the center bar.Lawrence Tabudlo photos

Top of WaikikiWhere: Waikiki Business Plaza,2270 Kalakaua Ave., 18th Floor.

Call: 923.3877

Hours: Dinner served nightly from5 to 9:30 p.m.; Happy Hour from 5 to 7 p.m. and 9 to 11 p.m..

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

1 2

3 4

Available Breakfast Hours Only.Prices slightly higher in Kahului. Restaurant prices: Spaghetti with Garlic Bread $6.05, Portuguese Sausage Omelette with Rice $6.05. O�er valid from 3/7/2011 - 4/3/2011. Must be 18 years of age or older and a Hawaii resident homeowner on Oahu, Maui and Big Island to enter. No purchase necessary, other restrictions may apply. Cannot be combined with any other promotional o�ers, coupons or discount cards. For complete rules and information see stores or visit www.zippys.com

Spaghettiwith Garlic BreadZip Min

Prices slightly higher in Kahului. Restaurant prices: Spaghetti with Garlic Bread $6.05, Portuguese Sausage Omelette with Rice $6.05. O�er valid from 3/7/2011 - 4/3/2011. Must be 18 years of age or older and a Hawaii resident homeowner on Oahu, Maui and Big Island to enter. No purchase necessary, other restrictions may apply. Cannot be combined with any other promotional o�ers, coupons or discount cards. For complete rules and information see stores or visit www.zippys.com

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with Garlic BreadAvailable Breakfast Hours Only.

Portuguese SausageOmelette with RiceOmelette with Rice

$5.05each

Fast Food

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foodie fare

the recipe I came up with for the porkchop is very flavorful. The taste, theguests like it, and all of the repeat cus-tomers order that.

“The pork chop has become a signa-ture dish. It’s so popular here,” Liu adds.

Another signature at New Liu’s is theStuffed Eggplant on Rice ($4.75). Derivedfrom a Forbidden City recipe from north-ern China, the stuffed eggplant is decep-tively simple yet intensely flavorful.Fresh eggplant is stuffed with groundpork, which is flavored with sesame oiland just a pink of salt, then covered is aslightly sweet-and-sour vinegar-basesauce that has just a hint of spice indica-tive of Beijing-style cuisine.

“If you don’t have an appetite, it’ll giveyou an appetite,” Liu promises. “When

you don’t feel like eating, you’ll try thisdish and go, ‘Oh, OK, I’ll have somemore.’”

Leave room for the Minute ChickenCake Noodle ($4.75), a mouth-wateringmedley of sweet chicken breast piecesand slightly salty cake noodle.

“We have quite a few signature items,”Liu says. “People love our prices andlove our food.”

New Liu’s Chop SueyKamehameha Shopping Center1620 N. School St.

841.8668

Ample free parking availableOpen 10:30 a.m. to 8:30 p.m. daily

– From page 14

1 Honey Walnut Shrimp($9.95)

2 Steamed Fish ($8.50)

Nathalie Walker photos

1

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

Tuesday, March 22Live Entertainment5pm – 8:30pm UnNaturals 9pm – 11pm 2 Boi & Tru RebelsOpen to the Public

Complimentary ValetFree Giveaways

Tiki’s Grill & Barlocated in theAston Waikiki Beach Hotel2570 Kalakaua Avenue923-TIKI

The first 100 guests will receive a complimentaryKona Longboard Lager courtesy of PULSE.

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Enjoy Spring Break with$10.95per person(10 people min)

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Oriental Chicken Salad4 types of Dim Sum

(Manapua, Nori Spring Roll, Pork Hash, Half Moon)General’s Chicken • Beef and Broccoli

Stir-Fried Assorted Vegetable • Seafood Fried RiceDessert - Almond Float

Chicken Salad with Oriental DressingCrispy Bacon Seafood Combo WrapDungeness Crab - Country Style

Honey Glazed Walnut ShrimpGeneral Tso’s Favorite Chicken

Seasonal Chinese Green VegetableHouse Fried Rice • Dessert: Mango Pudding

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

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

For the Lobster:• 4 1-pound Hawaiian spiny lob-sters • 2 tablespoons garlic, slicedpaper thin• 2 tablespoons shallots, slicedpaper thin• 1/2 teaspoon pink peppercorns,ground• 1/2 teaspoon white pepper-corns, ground• 1/2 teaspoon black pepper-corns, ground• 2 cups lobster stock, chilled• 1/2 cup white wine• 1/2 cup fish sauce

• 1 tablespoon oyster sauce• 1 tablespoon cooking oil• 2 tablespoons butter• 1 lemon, juice only, for each lob-ster

Procedure:• In a small container, combinestock, wine, fish sauce and oystersauce and set aside. • To break down the lobsters,remove the head from the tail.Then set aside the head and seg-ment tails width-wise along theirnatural cross sections (shellincluded). You should get five

segments per tail.• In a hot sauté pan, add oil andsauté garlic and shallots untilthey barely start to caramelize. • Add in segmented lobster tailand all three peppers; stir untilpepper is toasted and becomesaromatic.

• Deglaze with liquid mixture andreduce by 80 percent. Throughthe reduction process, turn lob-ster segments to ensure evencooking. • Once liquid is reduced, removelobster, finish with lemon juicewhile slowly whisking in butter.

recipe

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

Singaporean Spiny Kipahulu Lobster with Macadamia Nut Coulis And Spiny Lobster LomilomiServes 4 | By Chef Chai Chaowasaree

Featuredperformer

at Chai’s:

Starr Lutu — 7 p.m.,Friday, March 25

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When I opened the doors of my new restaurant, Anytime Cafe, I chose Dining Out tospread the news. Many customers came in wanting to try our signature dishes they saw in our ads and those featured in our stories.

Since advertising with Dining Out, we have seen a 40% increase in sales! In order to keep up with our growing customer

base, we will soon be opening a secondlocation in Kaneohe!

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(KOZO)

Keeaumokuby Wal-Mart946-5696

(KOZO)

Pearlridge483-6805

Pearl Cityby Wal-Mart455-6805

For complete eligibility, visit www.halekoa.com

For Tickets call 955-9676 or visit www.halekoa.com

Follow us on

All Wednesdays in April

• Special goodies for all keiki• Prizes and giveaways

• Balloon characters

For complete eligibility, visit www.halekoa.com

For Tickets call 955-9676 or visit www.halekoa.com

All Wednesdays in April

• Special goodies for all keiki• Prizes and giveaways

• Balloon characters

1345 S. King StreetCorner of S. King St.

& Sheridan St.Close to Ala Moana

Shpg Cntr & Wal Mart

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

Japanese Home Style Restaurant“Hinone Mizunone”

Please enjoy the KAMADAKIGOHAN

cooked completely by “Ogama”.

Choose from • Fried Oyster • Ebi Fry • Ahi Sashimi • Broiled SalmonDiced Steak • Miso Butterfish • Karaage • Pork Ginger

Sizzling Hamburger Steak • Tempura • Tonkatsu and many more!Bentos and assorted musubi available daily as well as ala carte specials

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

OPEN 11 am - 9 pmLunch 11 am - 5 pmDinner 5 pm - 9 pm

Closed Sundays

Dinner Menu2 Choice

Teishoku Combo$16.75- $20.75

Dinner Menu2 Choice

Teishoku Combo$16.75- $20.75

Come hungry. Leave happy.ALA MOANA BLVD. • KUHIO AVEPEARL CITY • KANEOHE • HILO

Ala Moana (Free Parking)

Daily3:00 p.m. to

Closing

Receive one free Kid’sMeal with each dinner

entree’ purchase.Not valid with any other discounts,coupons or specials. Dine-in only.

WHERE TO DINE

Symbol KeyBreakfast

Lunch

Dinner

After Midnight

Alcohol served

Online

Catering

Atlantis Seafood & Steak2284 Kalakaua Avenue922-6868

4 Kings Kitchen2671 S. King St.951-5464

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

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

AMERICAN

BAKERYFendu Boulangerie2752 Woodlawn Dr.Manoa Marketplace988-4310

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

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

Camellia Buffet930 McCully St.951-0511/0611

BUFFET

2743 S. King St. • Mon - Sat 9AM-9PM

942-4577FREE Parking in BackTurn on Kahoaloha Lane

VIETNAMESE RESTAURANT

1 per table. 2nd Pho ofequal or lesser value.

Exp. 3/27/11

BUY 1 PHO GET 2ND 50% OFF!

SHRIMPTEMPURALUNCH SPECIAL

$8.95

SHRIMPTEMPURALUNCH SPECIAL

$8.95

Monday-Sunday 10am–10pm

Also Available Curry & Steak

3579 Waialae Avenue737-8820

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

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

With Family and Group LUNCH & DINNER

BIRTHDAY SPECIAL

Must have minimum party of 4.One Birthday coupon per party of 4.Coupon valid on actual birthday, ID required. Not combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons.Expires 3/31/11

FREE BIRTHDAY MEALFOR ANY AGE

20% OFFNot Combinable with other discounts. Must have valid Gov’t IDDiscounts off regular adult price.No online or photo-copied coupons.One coupon per group. Expires 3/31/11.

OFF20%LunchDinnerAlso with Family Group

STATE, MILITARY &GOV’T EMPLOYEES

NOW OPEN at900 N. Nimitz Hwy

536-5870

NOW OPEN at900 N. Nimitz Hwy

536-8570

1627 Nuuanu Ave 585-88392955 E. Manoa Rd 988-0212

www.bangkokchefexpress.com

IMMENSELY POPULAR TAKE-OUT PLATE

Mon-Sat 10:30am-9pm; Sun 12n-8pm Call For Take Out

$6.25LUNCH FOR.....

Hawaii’s Choice For QualityDining & Catering!

CATERING HOTLINE 783-7901www.ilovecountrycafehawaii.com

Serving Hawaii for more than 20 years

New Location885 Queen Street

(Just Ewa of Ward Ave -- formerly Hamada Store)

Mon-Fri 7am - 6pm Sat-Sun 7am-3pmNavy Exchange

Pearl HarborNEX Food Court 2nd Floor

With coupon; one offer per coupon. CASH SALES ONLY.Not valid with any other promotion or discount. Expires 3/31/11

Breakfast SpecialBuy one get one FREE

of Equal or Lesser Value Mon-Fri Only • 7-11am

Start Your Day withI Love Country Cafe

$228Chicken Salad with Jelly Fish

Imperial Scallop SoupPeking Duck with BunSalt & Pepper Shrimp

Seafood w/Vegetables in Taro BasketSteamed Fish Fillets w/Ginger ScallionBlack Mushroom with Baby Pak Choy

Steamed Rice, Dessert

1055 Alakea St.525-8585

Special Price for Table of 10

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

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

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

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

*DISCOUNT EXCLUDES ALCOHOLIC BEVERAGES WITH

THIS AD. EXP. 3/31/11.

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

WHERE TO DINE

CATERERS

Kahai Street Kitchen237 Kalihi Street,845-0320

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

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

Anytime CafeMarket City Shopping Center2919 Kapiolani Blvd735-3888

CAFE

Yakiniku Camellia Buffet2494 S. Beretania St.944-0449

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

Ho Ho Chinese Cuisine590 Farrington Hwy692-9880

Golden Palace SeafoodRestaurant111 N. King St.521-8268CHINESE

Duck Yun820 W. Hind Dr.Aina Haina Shopping Center373-1303 or 373-4632

Golden Duck1221 S. King St. • 597-80884230 Waialae Ave., Kahala737-7188

Chin’s Harbor View Restaurant1 Aloha Tower Drive, #283538-9881

Happy Day Chinese Restaurant3553 Waialae Ave.738-8666

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

449 KAPAHULU AVE., STE. 101735-5544

HONG KONG DIM SUM COUPON SPECIAL

20% OFF DIM SUMCoupon required; expires March 20, 2011; dine in only

WWW.HEEHINGHAWAII.COM

HEE HINGSEAFOOD FESTIVAL

March 11 thru March 3120 oz Live Maine Lobster $17.95 (reg. $30) 32 oz Live Dungeness Crab $24.95 (reg. $37) MARCH SEAFOOD MENU FOR TEN

Golden Fried Tofu Stuffed with ShrimpSea Kelp Wintermelon Soup with Seafood or Chicken

Maine Lobster with Ginger and ScallionsChicken with Oyster Sauce

Shoyu Wok Fried Kahuku ShrimpSteamed Fish Fillet with Lemon Shoyu

Orange Peel Spare RibsIsland Ong Choy with Beancurd Chili Sauce

Steamed Rice$239 Table of Ten (Reg $279)

MARCH SEAFOOD DINNER FOR FOURGolden Fried Shrimp Pouches

Sea Kelp Wintermelon Soup with Seafood or ChickenMaine Lobster with Ginger Scallion

Steamed Fish Fillet with Lemon ShoyuPepper Salt Shrimp

Choi Sum with Oyster SauceSteamed Rice

$69 Table of Four (Reg $89)

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 3/31/11

at the Colony Surf

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

CALL FOR BANQUETS, RECEPTIONS & PARTIES 728-3463

New

exciti

ng

menu c

hang

es

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

Chicken Breast Mul-Naeng-Myun

596-0799Since 1989

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

YAKINIKUMILLION

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

Chicken Breast Bi Bim Naeng-Myun�

�

Slow Roasted, Succulent20 oz PRIME RIB

$19.95 Prime Rib Mondays5 pm until all gone__________

KEIKI TUESDAYSFree Keiki Meal*Chris da Clown

Balloon SculpturingGames – Drawing Contests

Caricature Drawing

This Tuesday and Every Tuesday5 pm to 8pm

*with purchase of regular entrée________

SENIOR WEDNESDAYS15% Discount on Entrees

for Seniors 62+ All Day Long!______

BIG ALOHASUNDAY BRUNCH

Every Sunday9 am to 2 pm

Adults $19.95 Keikis 4 to 12 $8.95_______HAPPY, HAPPY,HAPPY HOUR

5 to 6 Daily$3.95 Appetizer Specials

$2 Aloha Beer Special$3 Cocktail Specials

______ ALOHA FRIDAYS

Live Entertainment Every Friday6 to 9 pm

580 NimitzHighway545-7979

Try Our Famous Saimin!

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

SEKIYA’S RESTAURANT& DELICATESSEN

Serving Hawaii for 75 Years!

2746 Kaimuki Ave732-1656

ACROSS KAIMUKI H.S.www.SekiyasRestaurant.com

Try Our Famous Saimin!“The Neighborhood’sFavorite Local Style

Saimin Served in a HotHomemade Soup”

WHERE TO DINE

FAMILY DININGAngelo Pietro Honolulu1585 Kapiolani Blvd. #110941-0555

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

On On at McCully1110 McCully St.946-8833

ON ONat McCully

Maple Garden/Yen King909 Isenberg St.941-6641

New Liu’s Chop SueyKam Shopping Center1620 N. School Street, #120847-1234 / 841-8668

Nice Day Chinese Seafood RestaurantLiliha Square524-1628

Mandalay (The)1055 Alakea St.525-8585

Hee Hing Restaurant 449 Kapahulu Ave.735-5544

Little Villlage Noodle House1113 Smith St.545-3008

Jade Dynasty Seafood Restaurant Ala Moana Shopping Center1450 Ala Moana Blvd.4th Floor - Ho’okipa Terrace947-8818

BibasHale Koa Hotel, 2055 Kalia Road955-0555Call for eligibility details.

I Love Country Cafe885 Queen St.4725 Bougainville Dr.783-7901

Don Ho’s Island GrillAloha Tower Marketplace528-0807

new

Price slightly higher at Ala Moana, Pearlridge and Kahului.

BLUEBERRY CLOUD CAKE & YEAST DONUT

Custard filled between fluffy layers of blueberry chiffon cake, frosted with a whipped cream icing and blueberry swirl on top.

TRY OUR

OFTHE

841-0931Kam Shopping Center • Open 6am Daily

Cannot be combined with any other discounts. Exp. 3/24/11

20% OFFSelected Items

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

Lunch & Dinnerwith this ad. Expires 4/15/11.

*Excludes beverages

Lunch $12.95(Daily 11am - 2pm)

Dinner Nightly(5:30pm - 10pm)

Belly Dancing NightlyWednesday - Sunday

758 Kapahulu Avenue (Free Parking in Rear)

737-2900

Celebrating 15 years!

11:30 am-2:30 pm; 5 pm-10 pm (Closed Tuesdays)

MANOA MARKETPLACE (Tons of FREE Parking) 988-1551

Shabu ShabuHanaki

Spring Break Special!

$1.00 OffShrimp Tempura Side Order

Expires 3/31/11

Shabu Shabu

(With this coupon, Dine In Only.)

FREE GYOZA(3 pieces)

with purchase of any regular orders2pm - 6pm

NO MSGADDED!

667777--55338888 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.)

Dinner Daily from 4:30pm949 Kapahulu Avenue

(corner of Kapahulu and Kaimuki Ave.)

732-7666F R E S H � S I M P L E � A F F O R D A B L E � B Y O B

TThhiiss ccoouuppoonn ccaannnnoott bbee ccoommbbiinneedd wwiitthh ootthheerr ooffffeerrss.. EExxppiirreess 33//3311//1111

10% DISCOUNT

Between 4:30 - 6:30pm

with this coupon

WHERE TO DINEWailana Coffee House1860 Ala Moana Blvd.955-1764

Zippy’sCall the one nearest you.

Max’s Of Manila94-300 Farrington Hwy801 Dillingham Blvd.951-6297

Kit N Kitchen1010 University Avenue942-7622

Kani Ka Pila Grille2169 Kalia Rd, Outrigger Reef on the Beach924-4990

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

Kenny’s Express Hawaiian BBQ2nd Floor, Royal Hawaiian Shopping Center922-9333

Panya Bistro • Bakery • BarAla Moana Center, Mauka - Mall Level946-6388

FILIPINOTanaka Saimin888 N. Nimitz Hwy #103524-2020

IHOPWaikiki - 1850 Ala Moana Blvd • 949-4467Waikiki - Kuhio & Lewers • 921-2400Pearl City - Times Sq. SC • 486-4467Kaneohe - Windward Mall • 235-4467Hilo - Prince Kuhio Plaza • 959-2600

JJ Bistro & French Pastry3447 Waialae Ave.739-0993

Restaurant Epic 1131 Nuuanu Ave.587-7877J2 Asian Fusion

3441 Waialae Ave.626-5368

No coupon necessary, just come on that day and the offer is good.* Offer cannot be combined with any other coupon or discounts.

MONDAY:Buy One Large

pizza Get the 2ndOne for 50%

(Limit 2 per order)

TUESDAY: Buy One Rustica

pizza Get the 2ndOne for $5.00

(Limit 2 per order)

WEDNESDAY:Z MealSm. PizzaSm. Salad

2 Fountain Drinks

$20.95 (20% Savings)

Dine-In Only

Pizzas • Salads • Rusticas • Pastas • SandwichesZPIZZA ~ THE PURE ONE

$1 OFFAny Breadpurchases over $4

Must present coupon • exp. 3/24/11DAILY BREAD SPECIALSTUESDAY Rustic Kalamata Olive Bread

WEDNESDAY Sundried Tomato Cheesebread

THURSDAY Foccacia Derecco

FRIDAY Walnut Raisin

SATURDAY Hamakua Farms Mushroom Bread

SUNDAY Buckwheat Fig

“All Natural no added chemicals”

988-43102752 Woodlawn Dr. • Manoa Marketplace

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

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

Mon-Thurs 8am-9pm • Fri & Sat 8am-10pmSunday Closed

AIEA SHOPPING CENTER99-115 Aiea Heights Dr. (Next to Aiea Bowl)BYOB - no corkage fee 488-9727

NOW SERVINGBREAKFAST 8AM-11AM

1 Free Sopapillasw/ $20 purchase

Dine in only. Limited to 1 coupon per table. Not to be combined w/

other offers. Exp. 3/31/11

EL HARRO MEXICANO AIEA RESTAURANT

1 Free Sopapillas1585 Kapiolani Blvd. #110 | 941.0555 | www.angelopietro.com

Kids Bologneseor

Kids cheese Pizza

Coupon required, Dine in Only, Valid Sunday through Thursday, Not valid

with any other offer. Other restrictions may apply. Exp. 3/31/11

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 3/31/11.

Credit Card Sale Only(With Coupon)

Hong Kong Dim Sum &Regular Menu Items

Dim Sum Take Out Special! 8am-11:30am15% OFF(Charge) • 25% OFF(Cash)

Dim Sum & Reg. Menu Dine In Special!10% OFF(Charge) •15% OFF(Cash)

15% OFF

Celebrating 10Years!

Cash Sale Only (With Coupon)

10% OFF

Happy Day Chinese Restaurant3553 Waialae Avenue738-8666

Must present couponExpires 3/31/11

Excludes set menu; Roast Pork, Roast Duck, Char Siu & other specials.

Open10:30 a.m. - 10:00 p.m.

Happy Hour2:30 p.m. - 6:00 p.m.

Ala Moana Shopping Center(above Macy’s)

Innovative Dim Sum Items:� Fish Balls in Curry Sauce� Golden Look Fun Roll� Fresh Orange Juice Balls� Crystal Taro Balls

Dim Sumstarting at $2.95

8000 Square Foot Restaurant 7 VIP Rooms with Video Systems

Perfect for any event!

New Item:Tea Smoked Shrimp

Waialae - 734-04043040 Waialae Ave.

(Corner of St. Louis & Waialae)Open Daily 11am-10pm

Waikiki - 941-34441831 Ala Moana Blvd.(Between Ilikai & Kobe)Open Daily 11am-10pm

Ala Moana - 949-2120Ala Moana Food Court

Mall Hours

www.thefatgreek.net

Now 3 Locations

to serveyouTry our Signature Dish….

The Royal Platter – Serves 24 Lamb Chops, 8 Garlic Shrimp, Greek Salad, Greek Fries, Hummus, Pita Bread, Baklava.

Take Out& CateringAvailable

Sam Sung Plaza • 655 Keeaumoku Street #108Open from 11 am to 4 am • 949-2890

BYOB

All Day Special (11am - 4am)

All You Can Eat!!!Short Rib, Seasoned Short Rib,Rib Eye, Seasoned Beef, Brisket,BBQ Chicken, Tripe, Pork Belly,Spicy Pork, Tongue,Also includes Seafood Pancake& Korean Miso Soup

Adult $19.95Child $16.95

(under 12)

WHERE TO DINE

GREEK

The Fat Greek3040 Waialae Ave.734-0404

Greek MarinaKoko Marina Shopping Center7192 Kalanianaole Hwy.396-8441

INDIAN

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

ITALIAN

Top of WaikikiWaikiki Business Plaza2270 Kalakaua Ave.923-3877

Stage Restaurant1250 Kapiolani Blvd.237-5429

Chai’s Island BistroAloha Tower Market Pl.585-0011

Hy’s Steak House2440 Kuhio Ave.922-5555

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

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

Romanos Macaroni GrillAla Moana CenterHookipa Terrace356-8300

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

FINE DINING

Cupcake Bouquets Custom Cookies • Cakes

Gift Baskets • Fundraising

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

Back by Popular Demand Our Famous Cinnamon Bread!

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

Shrimp Scampi Won Ton Noodle

Also available Pasta • Burgers • Salads • SandwichesOOPPEENN TTIILL MMIIDDNNIIGGHHTT!!

2919 Kapiolani Blvd., #218 MARKET CITY SHPG CNTR 735-3888

FREE PIZZA!BUY ONE, GET ONE FREE (Reg. $8.95each)

Build your own 10” pizza with

unlimited toppings.*Take out only, w/coupon; not to be combined

with any other offer. Expires 3/31/11.

SPECIAL GUEST APPEARANCESUNDAY . . . . . . . . . . Melveen LeedMONDAY . . . . . . . . . Jerry Santos & HulaTUESDAY . . . . . . . . . Robert Cazimero & HulaWEDNESDAY . . . . . . Brother CazimeroSATURDAY . . . . . . . . Danny Couch

Buy onedinner entree,

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

Expires 3/29/11.

FFRREEEE VVAALLEETT PPAARRKKIINNGG •• wwwwww..cchheeffcchhaaii..ccoomm •• CCaallll 558855--00001111

BBRROOTTHHEERRSS CCAAZZIIMMEERROOWWeeddnneessddaayy FFeebb..1166

STARR LUTUFriday March 25

NA PALAPALAIFriday March 18

SISTA ROBIThursday March 24

AUTHENTIC KOREAN DISHES

Happy Hour 4-7pmAll American Beers $2.00

Soju - $4.95Appetizers starting at $4.95

Lunch Specials & Platesstarting at $5.99

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

AUTHENTIC KOREAN DISHESOpen for

Plate LunchTue - Fri

10:30am - 1:30pm

Catering AvailableEveryday!

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

Make Someone’sDay Special

Order one to two weeksin advance.

Ala Moana Center • Mall Level (Mountain side, next to Shirokiya)

www.lapalmedor-usa.com 941-6161

801 Dillingham (next to Costco)

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

951-MAXS (6297)Since 1945

“Cuisine of the Philippines”

www.maxsofmanila.com

WHERE TO DINE

Sekiya’s Restaurant &Delicatessen2746 Kaimuki Avenue732-1656

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

Sansei Seafood RestaurantWaikiki Beach Marriott Resort2552 Kalakaua Ave,931-6286

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

98-150 Kaonohi St.486-5100

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

Kobe Japanese Steak House1841 Ala Moana Blvd.941-4444

Hinone Mizunone1345 South King St.942-4848

Kochi1936 South King St.941-2835

Hifumi Japanese RestaurantChinese Cultural Plaza536-3035

JAPANESE

Z PizzaWard Centre Auahi St. Shops596-0066

151 Hekili St., Kailua230-8400

Paesano RistoranteWaimalu Plaza (across Safeway)98-1277 Kaahumanu St. #119485-8883

Manoa Marketplace2752 Woodlawn Dr.988-5923

Hanaki RestaurantManoa Marketplace2756 Woodlawn Drive988-1551

G SushiMarket City Shopping Center2919 Kapiolani Blvd. #23732-9661

TAKE-OUTONLY

(Kahala location only)exp. 3/26/11

(Not to be used onDaily Specials)

4230 Waialae Ave., Kahala 1221 S. King St.737-7188 • 737-7288 597-8088

MON-THUR 10AM-10PM/FRI-SUN 10AM-11PM 10:30AM-11PM EVERYDAY

DAILY SPECIALSSUN: Roast Duck & Ginger Chicken on Rice . . $7.50MON: Minute Chicken Cake Noodle . . . . . . . . . . $7.50TUE: Roast Duck Wo Mein. . . . . . . . . . . . . . . . . $7.50WED: Chicken Oyster Sauce Noodle . . . . . . . . . $7.00THU: Duck Noodle . . . . . . . . . . . . . . . . . . . . . . . $7.00FRI: Chicken Mushroom Noodle. . . . . . . . . . . . $7.25SAT: Chicken Chow Fun (DRY) . . . . . . . . . . . . . $7.00

FREE2 PIECES OF

GAU GEE w/any Daily Special

purchaseexp. 3/26/11

Valid at both locations

Take OutOnly SPRING BREAK SPECIAL

HO HO Chinese Cuisine590 Farrington HwyKapolei Marketplace

692-9880

All You Can EatSeafood DINNER

Buffet

GROUP SPECIALFriday - Saturday - Sunday Dinner Buffet - ONLY

Crab Legs • Shrimp WalnutMany Chinese Dishes

Ice Cream • Much, Much More

10% OFF 15 people or more(max $250 00 Private Party not included. Not to be combined with any other offers)

March 11 - 20

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

Now Accepting Reservations • 3441 Waialae Avenue | 626-5368

15% OFFRegular Menu Items from

11am - 2:30pmNot to be combined with any other

offer or specials. Expires 3/31/11.

Serving Soups, Salads, Entrees & More!

Open Daily 11am to 9pm

Private Room Available

BYOB

March MadnessLunch Special

March MadnessLunch Special

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

WHERE TO DINE

The Pyramid Restaurant758 Kapahulu Avenue737-2900

MEDITERRANEAN

Yakiniku Million626 Sheridan St.596-0799

Orine Sarang Chae905-A Keeaumoku St.955-0646

Richo3008 Waialae Ave.734-2222

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

Sushi San1411 Kapiolani Blvd, Suite 1944-0670

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

Central, in Waikiki Shopping Plaza,922-4702

West in Ala Moana Cntr-Hookipa Terrace945-3443

Sushi Ichiban3579 Waialae Ave.737-8820

Sushi Company 1111 McCully Street947-5411

Sumo Ramen Kaneohe 234-6868Kapolei 693-8808Market City 737-1868Kamehameha Shp Cntr 848-8186Pearl Highlands Cntr 456-8080299 Ranch Mapunapuna 833-3139

Sikdorak Korean RestaurantSam Sung Plaza 655 Keeaumoku St., #108949-2890

KOREANFrog House Restaurant1604 Kalakaua Ave.951-9370

BEST ORIGINAL FAMILY RECIPES

RECIPECONTEST

got a Favorite ‘Ohana Recipe?

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

®

ALA MOANA CENTER

MALL LEVEL, MAUKA

NEXT TO VICTORIA’S SECRET

946-6388

“Laksa”

House Noodle

and Panya

Iced Fruit Tea

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.

922-6868www.atlantisseafoodsteak.com

Prime Rib & Shrimp ScampiIncludes Soup or Salad & Ice Cream

$29953-Course Menu

Call 922-6868for Reservations & Information

2284 Kalakaua Ave.Open 7 Days

from 11am - 10pm

KIDS EAT FREEMONDAY & 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).

1936 S . K ing St .Local Japanese Sty le DiningDinner 5 - Midnight • Late Pupus 10 - 2am

941-2835

GROUP PARTIES WELCOME!

WHERE TO DINE

Pho My Lien98-150 Kaonohi St.488-4900

Pho Kitchen2919 Kapiolani Blvd.735-8488

VIETNAMESE

Souvaly Thai Cuisine803 Kam Hwy.455-5888

Bangkok Chef1627 Nuuanu Ave. • 585-88392955 E. Manoa Rd. • 988-0212900 N. Nimitz Hwy. • 536-8570

THAI

Shabu Shabu Bangkok“Thai Style” Hot Pot949 Kapahulu Ave. • 732-7666

Shabu Shabu House“Japanese Style” Hot Pot1221 Kapiolani Blvd. #108 • 597-1655

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

Serg’s Mexican Kitchen2740 East Manoa Rd988-8118 3660 on the Rise

3660 Waialae Ave.737-1177

PACIFIC RIM

Fukuya Delicatessen & Catering2710 S. King St.946-2073

OKAZUYA SHABU SHABU

Saigon House2743 S. King St.942-4577

El Charro Mexicano Aiea Restaurant99-115 Aiea Heights Drive 488-9727

MEXICAN

Wahoo’s Fish Taco940 Auahi St. #140591-1646

41-865 Kalaniaole Hwy (Waimanalo)259-7374

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com922-5511

RESTAURANT

SUNTORY

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

tableside

@tablesideRight: Waitress SompongSadsinkaew shows off th deli-cious dish, Thai Noodles (PadThai) with Chicken ($10.95).

Inset: Panang Curry with Shrimpand Scallops ($15.95)

1 | Dave Crawford and Samantha

Miyazono 2 | Lochlan, Sean and

Corey Ajimine 3 | Aron Kubo and

Leonie Sugai 4 | Youmin Sohn and

Kyungho Byun 5 | Melissa Handy,

Laura Davis, Phavana Silva

and Eric Crabtree

Isalnd Bistro

Shabu Shabu Bangkok welcomes din-ers to a marvelous array of hot pot— Thai style. Owner Keo Sananikone

opened the eatery this past September,encouraging guests to create their ownshabu shabu masterpiece. Choose from avariety of broths and then select yourcombo of choice, whether it be vegetable,seafood or meat. The restaurant is lo-cated at 949 Kapahulu Ave. and opendaily from 5 to 10 p.m. Call 732.7666.

Lawrence Tabudlo photos

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Shabu Shabu Bangkok

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