Hawaii Dining Out 26 Sep 2010

S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0

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

With the start of autumn

come cooler tempera-

tures and, hopefully, an

increase in showers. And

although we should be thanking

the heavens for pleasant weather

when those rainy days and nights

come around, doesn’t the very

thought of fall showers make you

want to curl up in bed or on the

couch with a mug of hot choco-

late or a bowl of rich tomato basil

soup?

While on my way to work last

week, I experienced the first early

morning downpour that I can

remember in quite a while. Wet

and cold, I made my way into an

air-conditioned office and all I

could think of was a steaming hot

plate of curry — the spicier, the

better. Luckily for me, this week’s

assignment was indeed curry,

and I quickly warmed up at the

mere thought of this tantalizing

meal, despite dealing with the

onset of a nasty cold.

C u r r y

traces its roots back to Southeast

Asia and India. It’s believed that

the first curry dish was prepared

and cooked more than 5,000

years ago, and has more recently

become one of the fastest grow-

ing food trends worldwide. Not

only is it delicious, but foods rich

in curry powder/paste are

packed with additional health

values as well, averting cell dam-

age and other chronic ailments.

Wanting to try it all — from

Indian, to Malaysian, to Thai, to

Japanese, and of course local

curry — I scurried (well, as fast

as a sick person is able to scurry)

around for the best “Ono, You

Know” curry in town. Guess

there’s no sign of showers in the

forecast at these following estab-

lishments, because their curry is

hot, hot, hot! Amazing!

Panya Bakery, Bistro & BarOwners Annie and Alice

Yeung are committed to provid-

ing their patrons with quality

comfort food and excep-

tional service. Located in

Ala Moana Center, Panya

is a chic and intimate

restaurant, bar and bakery

serving only the finest Euro-Asian

cuisine for breakfast, lunch and

dinner. What I love about Panya is

the friendly staff and the fact that

I know I will leave feeling content.

Everything on the menu is divine.

If you want to talk curry, Panya

has a wide range of curry dishes,

including Thai Style Green Curry

served with your choice of tofu,

chicken or shrimp ($12.95-

$15.95), Japanese Curry with

beef, shrimp, pork chop, karaage,

deep-fried shrimp, deep-fried

octopus or mixed vegetables

($12.95, each additional item

costs $1.95) and Yellow

Coconut Curry Chicken fea-

turing three chicken thighs,

Portuguese sausage and pota-

to ($13.95).

Operations manager Kiana

Huang says all three are popu-

lar picks among customers.

“We make everything from

scratch and we always use

the best-quality ingredients

for all our food,” she explains.

“Besides the fresh and quality

ingredients, our homemade

secret spice and soup base

make our curry unique.”

Don’t worry if you can’t

take the heat as all curries are

made to your liking, whether

they be mild, spicy or fiery

hot. And if spicy is what

you’re after, Thai curry is the

way to go. I love a variety of

toppings, so I usually opt for the

Japanese curry. But wait — I

haven’t revealed to you what I

believe to be the superlative

choice when it comes to curry at

Panya — the Panya House

Noodle Laksa ($13.95). Laksa is a

Malaysian-style noodle dish com-

plete with shrimp, fish cake,

aburage, bean sprouts, corn, aro-

matic herbs and served withrice

noodles and yellow noodles. The

2 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0

EDITORJo McGarry

Phone: 783.1060JMcGarry@

staradvertiser.com

SALES MANAGERSandi Sakaguchi

Phone: 342.8802

Fax: 529.4898

SSakaguchi@

staradvertiser.com

Dining OutDining Out is a weekly

advertising supplement published by theHonolulu Star-Advertiser.

ono, you know

– See page 14

Top Left: Despite battling a cold, theauthor finds comfort in Monsoon India’sChicken Briyani and Chicken Masala, andthe Vegetable Samosa appetizer. Above:Panya Bakery, Bistro & Bar’s Laksa($13.95), a Malaysian-style noodle dish.

Why starve a cold when you can

Feed on Curry?

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“ALL YOU CAN EAT”LUNCH 10:30am-2:30pm .........$14.95DINNER 2:30am-10pm.............$21.95

50 Different Items to Choose From

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

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SERVING THEBIGGEST ANDBEST SHRIMPTEMPURAIN TOWN!

JapaneseRestaurant

SEPTEMBER SPECIALFLOUNDERSTEAM Whole Fish 10 oz

with Ginger, ShitakeMushroom, Soy Sauce

OPAKAPAKASteam or Wafu

Style

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or

Dinner Daily from 5pm949 Kapahulu Avenue

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Honolulu Design CenterOn Kapiolani between Pensacola & Piikoi St.

1250 Kapiolani Blvd. • t: 956-1250

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

Contemporary Asian American CuisineHonolulu Design Center • 2nd FloorFree covered parking

StageRestaurantHawai i . com Lunch Mon-Fri 11:30a-1:30pSpecial Dinner Mon-Sat 5-9p

29.95$29.95$ Choose from 2 specially prepared selections for the

first two courses and finish with our crowd pleasing

Stage Dessert Sampler.

First Course Vine Ripened Tomato Salad with Pesto Puree,

Goat Cheese, House Made Crouton,

Extra Virgin Olive Oil, Balsamic Reduction

Ahi Sashimi with Tofu, Red Radish, Shiso Leaf,

Wasabi, Katsuo Boshi, "Tsuyu" Sauce

Second Course Pan Roasted New Zealand King Salmon,

Island "Succotash", Whole Grain Mustard Butter Sauce,

Fennel Salad with Yuzu Olive Oil

Grilled New York Steak Roasted Mushrooms,

Herbed Mashed Potato Puree, Caramelized Onions,

Blue Cheese Crumble, Veal Demi Glace

Third Course Your table shares a fabulous

Stage Dessert Sampler

Executive Chef Ron de Guzman will showcase

different menu specials throughout October.

Come in and see how we have “refreshed”

Stage’s dinner menu with new Regular and Petite prices.

Call 808.237.5429 for reservations.

We look forward to serving you soon.

Convenient location with easy free covered parking.

Stage raises the curtain on exceptionally priced fine dining3 Course Chef’s Tasting Menu

$49.95with wine pairing

Complete 3 Course Dinnerat StageCall: 237.5429, reservations highly recommended

Executive Chef’s October Tasting Menu

Special Dinner Seatings from 5pm to 9pm

Offer begins Monday, September, 27 thru

Saturday, October 30. Reserve your table today!

Picture shown may not reflect the 3 course selections. Executive Chef Ron will create new selections without notice.*

2 selections to choose from

2 selections to choose from

NewSpecials Daily

D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 3

cover story

With its impressive book-linedwalls, wood paneling, antiquefurniture, Tiffany stained glass

ceiling and tuxedo-clad waiters, Hy’s SteakHouse appears to be the type of austereenvironment in which only gentlemen andtheir cigars are welcome.

Yet I’ve always found Hy’s to be one ofthe easiest and most comfortable restau-rants in Hawaii. That’s a credit to its seam-less service and the way the wait staffwork together like parts of a well-oiledmachine. But it also speaks highly to therestaurant’s unwavering consistency offood and almost-forgotten tableside prepa-rations of salads and desserts — all ofwhich make a trip to Hy’s something quiteunforgettable.

I recently sat down in the quiet warmthof the Broiler room, surrounded by booksand artwork, and chatted with longtime

general manager Robert Panter about thestaff, the style and the sense of historythat makes Hy’s one of Hawaii’s best-lovedrestaurants.

JM: As soon as one walks into Hy’s, onecan smell the kiawe wood smoke as it

seems to permeate the walls. What a reallywonderful restaurant environment this is.

RP: Yes. You know the history, ofcourse. Arthur Fishman, a Canadian, de-signed the original steak house andsourced the furniture and the mahogany

paneling , the wood molding, the chande-liers, everything you see. Most came fromPhiladelphia and Cleveland, but somecame from London, too. Can you imaginethe cost of doing something similar to-day? The glass cauldron where we cookthe steaks cost $27,000 when it was madedecades ago.

JM: I think that’s what is so specialabout coming here for dinner. Wherever itwas in the world, this restaurant would beimpressive. The fact that it’s in Hawaiimakes it so much more unusual.

Far Left: All steaks and seafood entreescome complete with vegetables, potatoes

or rice. Left: Steaks grilled over kiawewood are a feature of Hy’s.


Photos courtesy of Hy’s Steak House

cover story

1

4 5 6

2 3

RP: Yes. People literally walk inhere for the first time and you seetheir jaws drop. It happens all thetime.

JM: I’m wondering whereyou’d sit and what you’d eat ifyou were coming for dinnertonight?

RP: I’d sit in the broiler room,against the wall, and I’d mostlikely have fresh oysters and aporterhouse. Or maybe I’d haveour filet, because it’s so good,and the tableside Caesar. It’s hardto choose really. There’s lobsterand scallops, and shrimp, andoysters, and fresh fish, all the dif-ferent steaks, lamb, chicken. I’dsay if you were coming for thefirst time you should have asteak, maybe the lobster bisque,oysters if you like them, and defi-nitely a flambé and tablesidesalad.

JM: I love the tableside prepa-ration of the Caesar salad. It’s soold school and timeless. I’ve al-ways wondered how you man-aged to keep a consistency,especially in the salad, betweenall the different staff memberswho make it.

RP: It’s funny. We have to keepbringing them back to the recipe.Originally everyone learns thesame way, and then you find theyadapt the recipe somewhat. Sowe always ask the waiters tobring us back a small lettuce leafso that we can taste how they’redoing in order to make sure it’sstill the Hy’s recipe.

JM: Your waiters are fabulous.I have never once been here andhad to wait for anything, or had aproblem getting someone’s atten-tion.

RP: You mean you don’t haveto do the whole orangutan thingof waving your arms in the airtrying to get water?

JM: Exactly! The staff takescare of each other — at least, itseems that way.

RP: I’m glad to hear that be-cause they have so much to dobetween flambéing, tablesidepreparations and general service.We’ve all been together for a verylong time. Some 15 years, some20 years. Our bartender, Tad Lilly,has been here since before Day

One, and some of us are comingup on over 30 years. I think theystay because we try to be fair.We’re very much like a family.And I think our guests sense that.

JM: All the entrees come withpotatoes or rice and veggies, andyou have some classic dishesthat you rarely see anymore, likeChateaubriand,($47.95) BeefWellington ($43.95) and RoastRack of Lamb ($59.95).

RP: Yes, and the rack of lambnow comes in a half-rack, too, soa lot of people are enjoying that.The complete meal is somethingthat people really appreciate.

JM: You were the original finedining steak house, but nowthere are many steakhouses inWaikiki. What’s kept you competi-tive all these years?

RP: Well, most top restaurantsuse USDA prime beef, of course,but we cook ours over kiawewood and that makes a big differ-ence to the flavor. And I think it’salso because we have tablesideservice and entertainment fournights a week. Audy Kimura, forexample, has been here for more

than 20 years and we still have aproblem trying to fit in all thepeople who want to sit in his sec-tion.

JM: As for the glass cauldron,where patrons can watch chefZach Inouye grill steaks perfectlywith barely a look at them, howdoes he and the staff do that?

RP: (laughs) I know! How dothey do that? We get asked thatso much. The truth is, our guysare so good. We have a longtimeemployee, Danny Florino, whoworks alongside Zach and ourother kitchen staff, and Dannyhas been here such a long timethat he’s great at broiling. Theyhave to watch, season, turn andfeel for doneness, but I agree withyou — I don’t know how they doit so perfectly every time either!

JM: The wine list is surpris-ingly easy, too. You have glassesthat start at around $7. I alwaysfind that so reassuring, especiallyfor people who are intimidatedby impenetrable wine lists.

RP: You know, we just try tohave something so everyone iscomfortable. If you just want to

have a glass white zinfandel, thenyou can. But if you want OpusOne or a Shafer Cabernet withyour steak, then we have that,too.

JM: The thing that impressesme so much about coming here isthat you are tuxedo-clad, in an in-spiring environment, with book-lined walls, priceless antiques —there’s an original Tiffany glassceiling for goodness sake! — andyet you are neither stuffy norscary nor pretentious. You aregracious and warm and very wel-coming to everyone.

RP: Thank you. That’s cer-tainly what we talk about all thetime. How we can always wel-come people back.


1 Bartender Tad Lily has been at Hy’ssince “before Day One.”

2 Oysters on the half shell ($16.95)and Oysters Rockefeller ($17.95) aretwo popular appetizers.

3 Alaskan King Crab legs ($62.95) areserved with lemon and drawn butter.

4 Filet mignon on the grill

5 New York Peppercorn Steak($40.95) is cooked to perfection.

6 Ahi sashimi, blackened ahi, scallopsand giant shrimp are all part of Hy’sextensive menu.

Hy’s Steak HouseWhere:2440 Kuhio Ave.

Call:922.5555

Website:hyshawaii.com

lite bites what we’re eating at ...

&Beyond

Expect to see an

increase in local

products at Zippy’s

this week as the restau-

rant chain and other busi-

nesses take part in the

second annual Eat Local

campaign, sponsored by

Kanu Hawaii.

The idea behind the

campaign is to increase

awareness of our precious

farming and fishing

resources, with Kanu

Hawaii issuing a challenge

to participants to eat

locally grown food for a

week. Among the partici-

pating stores are KTA

stores on the Neighbor

Islands, Foodland and

Sack N Save, and Eat Local

restaurant partners such

as Tango, Umeke Market

and, of course, Zippy’s.

You may not realize it,

but Zippy’s already has

established valuable

resources with island

farmers, including

Waimanalo’s famous Nalo

Greens.

Nalo Greens farmer and

owner Dean Okimoto

grows a salad mix for

Zippy’s that’s used with

fresh iceberg lettuce in the

restaurant’s house salads.

The Eat Local menu at

Zippy’s will include the

Loco Moco with Nalo

Greens ($7.25), which

includes local beef, local

eggs and a side order of

Nalo Greens.

Think you’d like to take

the challenge, but feel

challenged by the idea of

executing a local dinner

every night? Don’t worry.

Foodland has a weeklong

menu plan with a print-

able shopping list.

Now what’s your

excuse?

Panya Bakery is a

restaurant with

many personalities.

Dining Out happened to

drop in and meet diners

Heather Saffrey and Tessa

Gomes, who regularly stop

in at the popular Ala

Moana-based restaurant

for breakfast, lunch, dinner

and drinks at Panya’s bar.

We found them

supremely qualified to

recommend their favorite

dishes.

Tessa Gomes:

“I would say I come

every two weeks or so for

dinner, and this is my sec-

ond time for breakfast.

“At dinner, it’s very cool.

I love their appetizers and

their noodles. The

Portobello mushroom sand-

wich is great, and I rotate

between noodles and the

sandwiches. I've always

loved the pastries, too,

especially at breakfast.

They are small enough to

have one sweet and one

savory.

“If you come for dinner,

definitely have the mush-

room sandwich.”

Heather Saffrey:

“I started to come here

quite often and now I come

two to three times a week

for coffee. I love their

Vietnamese coffee.

“I never ventured into

the restaurant area until

one night I went to the bar

for a really great, infused-

vodka martini and I discov-

ered I love their bar.

“At lunch, my favorite

dish is the shrimp sand-

wich, but there’s great qual-

ity in every thing they do

here. The Vietnamese

chicken sandwich is great,

and the noodles are won-

derful.

“I’d say come for lunch

and then you can see what

else they have to offer.”


The Eat LocalChallenge

When:Sept. 26-Oct. 2

Where:Zippy’s, Foodland,

town, Umeke Market

and other participating

restaurants and stores

Website:zippys.com/promo

tions/eatlocal.asp

Panya Bakery,Bistro and Bar

Where:1450 Ala Moana Blvd.

Ala Moana Center

Call:946.6388

Website:panyagroup.com

Below: From Nalo Farms inWaimanalo comes a specialsalad mix for Zippy's. TheZippy's greens are paired withan all-local loco moco duringEat Local awareness week.

Eat Local at

Zippy’s

Tessa Gomes and Heather Saffrey enjoying their time at Panya.

Panya Bakery

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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 at www.dkrestaurants.comto view Lobster Nite menus.

Text DK to 80850 for more special offers.

931-6280 931-6286Waikiki Beach Marriott Resort & Spa • 2552 Kalakaua Avenue

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

SEVEN ALL NEWSASHIMI-STYLE CREATIONS!

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

Authentic Japanese & Chinese Cuisine

Pre-GrandOpening

foodie fare

Shabu Shabu BangkokMany may not be aware of this lit-

tle-known fact, but when it comes to

shabu shabu, it’s all about the sauce.

The popular hot-pot cuisine origi-

nated in the Chinese winter dish,

shuan yan rou, which was later

imported to Japan in the 19th centu-

ry and eventually throughout Asia.

In Thailand, shabu shabu (or suki-

yaki, as it is called) has become one

of the country’s healthiest cuisines.

The reason is the true simplicity of

ingredients — fresh meats, seafood,

chicken, vegetables and noodles —

which are flash-cooked in a bath of

broth. No grease, no added fat, just

pure flavor highlighted when dipped

in sauces that range from tangy and

sweet to fire-hot.

Though it’s been open for a little

more than a month, Shabu Shabu

Bangkok and its five Thai-style dip-

ping sauces have already made quite

an impression with diners. The

restaurant’s house speciality is a Red

Bean Curd sauce, made from a red

bean base and mixed with garlic. The

four other sauces are a light, mild yet

very tasty Soy Sauce with garlic; a

spicy Cilantro Lime Sauce, made with

a dash of chili pepper; the Mild

Ginger Green Onion Sauce with just a

hint of citrus; and an extra-hot Thai-

style Tom Yum Sauce.

“There are other shabu shabu

places that have all different kinds of

sauces,” says manage Theresa Youn.

“We focus on five really good sauces.”

Try any of the sauces with the meat

and vegetable combo platters.

Seafood Combo Platters cost $19.95

each and come with a selection of

scallops, clams, calamari, fish,

shrimp, shrimp wonton and fish and

shrimp cakes. Meat Combo platters

are $17.95 each and offer an assort-

ment of beef, chicken, pork, beef

balls, pork balls and pork wonton.

For vegetarians, there is a Vegetable

Combo Platter for $14.95 that

includes spinach, watercress, choy

sum, kabocha (japanese pumpkin),

carrots, broccoli, zucchini, baby

corn, tofu and mushrooms.

Choose from four broths — chick-

en, beef, vegetarian and Tom Yum, a

Thai lemongrass soup with ginger —

to cook your ingredients and enjoy.

Cost is $2 per person with free refills.

“What we’re trying to advertise is

that shabu shabu cuisine has been

around for a while. It is healthy, good,

affordable and fun to have everyone

around to cook together,” Youn says.

Shabu Shabu Bangkok also offers

ala carte dishes and welcomes BYOB,

with at $2 corkage fee.

Shabu Shabu Bangkok949 Kapahulu Ave.

732.7666Parking available behind restaurant and on street

Open 5-10 p.m. daily

Patisserie La Palme D’OrWhether for breakfast, lunch, din-

ner or all three meals of the day, there

are times when you just feel like eat-

ing dessert first. At La Palme D’Or,

you can freely indulge in chocolatey

pastries, rich roll cakes, creamy

panna cotta and tropical fruit tarts all

day long.

The restaurant, located within Ala

Moana Center, only uses the freshest

ingredients in its French-inspired cre-

ations, made from scratch every day

from sugar, butter and flour from Japan

to ensure you get nothing but a mouth-

ful of flavor and quality in each bite.

And what better excuse to indulge

those pastry fantasies than at a spe-

cial occasion like a birthday or wed-

ding celebration?

All it takes is some sponge cake

and whipping cream for the chefs at

La Palme D’Or to craft any design for

the guest of honor. According to

sales/store manager Hiromi Okura,

the most popular cake is a delicate

yet moist strawberry shortcake, filled

with fresh strawberries and fluffy

whipped cream made using a specific

heavy cream to “create a very

smooth-mouth feel.”

Or choose from a selection of exot-

ic cake flavors (think chocolate-green

tea cake or a tropical cheesecake),

fruit fillings and hand-crafted garnish-

es to make a one-of-a-kind creation.

Birthday cakes come in round,

square and heart shapes and range in

size from small (6 inches) to large (12-

16 inches). Wedding cakes range in

size from single to three-tiers, but

custom orders for any size and tier

number can be accommodated.

Prices start at $50 for birthday cakes,

$100 for wedding, and go up depend-

ing on size and detail.

Call at least two weeks in advance to

place your order, one month for elabo-

rate designs, and if possible bring a

picture of your ideas. Whole cakes

also are available daily and can be per-

sonalized last-minute with the addi-

tion of a customized chocolate plaque.

“The chefs create each cake with

pride and care,” says Okura. “We

hope that we can be a part of making

someone’s day an extra special day!”

La Palme D’Or also can cater the

fete with items from behind the

store’s showcase. In addition to more

than 20 varieties of pastry, there are

homemade croissant sandwiches for

those with more of a savory tooth.

Patisserie La Palme D’Or1450 Ala Moana Blvd.

941.6161lapalmedor-usa.com

Ample free parking available at AlaMoana Center | Open 9 a.m.-9 p.m.

Monday-Saturday,9 a.m.-7 p.m. Sunday


Satisfying cravings for shabu shabu, sweetsBy Sarah Pacheco

Top Left: The Meat Combo Platter of beef,

chicken, pork, beef meatballs and pork

wonton at Shabu Shabu Bangkok. Top

Right: A fun-inspired chocolate cake with

raspberries at Patisserie La Palme D’Or.

My, My, My, it’s Mailani! Returning to our Sunday spotlight through Oct 10,6-9 pm, is singer-songwriter Mailani, whosebeautiful voice and original songs have endearedher to fans everywhere. Mailani grew up inKailua as part of a musical family and is a self-taught musician. Hawaii’s reigning FemaleVocalist of the Year is not to be missed!

Kani Ka Pila DatebookMon 6 pm: Sean Na’auaoTue 6 pm: Weldon KekauohaTue 6:30 pm: Call the Coach. Greg McMackinWed 6 pm: Cyril PahinuiThu 6 pm: Kawika Kahiapo & Del BeazleyFri 6 pm: KaukahiSat 6 pm: Manoa DNA Sun 6 pm: Mailani

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

We �HAWAIIAN

MUSIC

1137 11th Ave., Kaimuki (in back of Big City Diner)Open Everyday from 11am-9pmBYOB (No corkage fee)

737-5678737-5678

Chef straight from Baja Mexico!

inside feature

Words & Photos by Jo McGarry

The first thing I ask Irene Woo, thechef/owner of Korean restaurant OrineSarangchae, is not how the business got

its name. Nor do I ask her about her ability tosashimi live fish and serve it within minutes ofleaving the tanks outside her kitchen. I don’teven ask about her incredible two tofu hot potor her addictive grilled black hog belly.

The first thing I want to know is, is she anartist?

“Yes, I am,” she says, smiling. “I am an artistand a poet.”

It doesn’t take long to realize you’re in thepresence of someone who appreciates beautywhen visiting Orine Sarangchae. Order thevegetable basket that comes as part of signa-ture-set menus and you’ll be treated to a stun-ning visual feast. In place of theusual plateful of herbs and let-tuce leaves that accompanygrilled meats, Woo’s garden bas-ket is an artfully arrangedvibrant collection of greens,many of them grown in her owngarden.

“These are spring bok choy,”she explains, tenderly moving alettuce leaf to better view thesmall, light-green, curly leavesnestled between red leaf let-tuce, fresh cilantro, greenonions, cabbage and basil.

The artistic influence iseverywhere in this tiny, hiddengem off Keeaumoku Street — in its delicatelights spun around the courtyard banyantree; in its minimalist décor; and in its quietorder of the menu and the organic beauty ofa lovingly arranged salad basket. You won’tfind bi bim bap and fried mandoo on Woo’smenu, but you will find squid and ahi poke,oysters on the half shell,live crab hot pot, spicypork, fresh-from-the tankfish and live lobster. Youmight even agree that

you’ve found the city's finest Korean food.Certainly the kim chee should be a starting

point for those who think themselves experts. Woo makes several kinds of kim chee —

including a private stash that she makes forthose customers “in the know.” It’s strong,potent, and those who seriously love kim cheeswear by it. I was almost immediately addict-ed to the remarkable freshness and lightnessof Woo’s “starter” kim chee — flash-pickledwon bok that keeps its crunch in a lightly pick-led preserve of daikon and chili pepper.

Woo describes her style of food as “to-sok,”(she spelled the word for me, but admittedshe was unsure if it was correct), a form offarm-to-table cuisine that relies heavily oninherited recipes and a continuing respect for

ancestors. A rough translation means “landinheritance,” and you need only sip a bowl ofboiling Mui Naengmyeon ($12.50) or sup herPork Belly Tofu Stew ($6.99) to taste a rareauthenticity that may very well have startedhundreds of years ago.


Top Left: A mixed barbecue plate of kalbi, chicken and beef for lunch,comes with banchang and rice. Also pictured is the specialty garden basket— a signature of the restaurant's set menus. Far Left: Naengmyeon comes

with seasoned skate, or with a broth made with fresh octopus. It's one of therestaurant's most addictive and refreshing dishes. "Koreans think of it like

shave ice," says Donny Woo, the owner’s son. Left: Soondubu is made withtwo different types of tofu to give a variety of texture and taste. Above: Irene

Woo, with her son, Donny.

ArtThe ofThe

Irene Woo, Orine Sarangchae’sowner, is both an artist and poet.

She’s also a very talented chef,serving up some of the city’s

finest Korean food

inside feature

The menu offers an incredible variety offood, all cooked by Woo alone. From thedivinely spiced Mung Bean Korean Pancake($4.99), to a locally influenced Mixed Platethat’s big enough for two ($9.50), to the sig-nature multi-course Sarangchae Special($99.50) that features kurobuta pork belly —a fresh vegetable basket, stir-fried spicyoctopus beef rib that easily feeds three orfour — the food of Orine Sarangchae offers arare glimpse into a world outside our localKorean comfort zone.

Yes, you’ll find Barbecue Chicken ($17.50),Fried Mandoo ($5.99) and excellent Kalbi($9.95), but go with a sense of adventure andan appetite and explore the Stir Fried LiveLobster ($34.50), Winter Kimchi Wick Saba($23.95), Pork Belly with Red Pepper PasteStew ($15.95) or multi-course menus ofassorted grilled beef, shrimp and tonguemeant for groups of four or more.

If you can, go between 10 a.m. and 3 p.m.,when lunch specials offer an inexpensivetaste of dishes like kalbi, rib eye, saba, friedmandoo, noodles, soups and the wonderfulbanchan that accompanies every order. Forunder $10, you can taste dozens of dishesand peruse the menu for an evening return,where specialty dishes like fresh-from-the-tank hirame may soon be the talk of thetown. Woo’s son, Donny, a young man whoseems naturally disposed to serious conver-sation, breaks into an unbridled burst ofenthusiasm when talking about his mother’spreparation of hirame. “It’s made fresh,” hesays, of the signature dish. “Sometimes it’s

stillbreathing when it’s on the plate.”

Those who know Woo from a previousincarnation (Ducky’s in Manoa) won’t needto be convinced of her talent, and I offer sin-cere apologies to those whoenjoy the splendid calm ofthis special place for expos-ing your secret to the mass-es.

Chewing on mung beanpancake and sippingnaengmyeon, I ask Woo why,after closing Ducky’s andentering a period of quietsemi-retirement, she choseto venture to a parking lotnear Keeaumoku Street tobegin a massive renovationand start all over again.

“I love it,” she confesses.“I quit the restaurant (busi-ness) once before, but I kepton making food for my fami-ly and my friends anyway. Ijust can’t stop.’

Lucky us.

Left: A colorfultable, set beneath abanyan tree.Noodles, mung beanpancake and ban-chang are enoughfor an inexpensiveand artistically pre-sented feast.

Top Right: At night, pupu-style dishes start at $4.99

with pancakes and mandoo. Grilled dishes includeseasoned kalbi, spicy pork

and a combination fomeats for $19.50.

Sarangchae special feastsfor two, three or four

include pork belly, spicyoctopus, live harami, squid,

shrimp, tongue and bone-less beef ribs. Prices for

group specials start at$85.95 and include the

hand-grown garden veg-etable basket. Bottom

Right: Soft, crunchy, freshand light kim chee. Therealso is a private stash of

“serious” kim chee forthose who ask.


Matter

Orine SarangchaeWhere:905-A Keeaumoku St.

Call:955.0646

tableside

@@tablesideHong Kong-style dim sum

and other favorites arealways on the menu at

Nice Day Chinese SeafoodRestaurant. Open for lunchand dinner, Nice Day is reason-ably priced, with most dishesfalling within the $11-$30 pricerange. Try the Cantonese bar-becue pork buns, baked charsiu bao or the taro dumpling,wu gok. Yummy! Call 524.1628.

Above: Customers Tien Pham and Ping Liang select fresh dim sum from a cart at Nice Day ChineseSeafood Restaurant, located at 1425 Liliha St.

Inset: One of Nice Day’s most-requested dishes: roasted duck.

1 | Cecilia Alailima, Catherine Kenjo, Fay Gibson and Lei Lafaele 2 | Lori Faleafine, Val Hashimoto,Doreen Tanoue, Pat Calles, Gerri Baker and Amy Nagayama 3 | Ken and Donna Hayashida, withAudrey and Walter Kawaa 4 | Tony and Marie Hoke 5 | The color red greets customers as they

enter the seafood restaurant 6 | Lisa Lum and Sam Chan

Nice Day

5

6

Photos by Lawrence Tabudlo

4

1

2

31 0 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0

on the menu

Good brew, tasty dishesmake for fine comboO

ctober has long

been associated

with beer and food.

The world’s largest beer

festival, “Oktoberfest,”

takes place in Munich

over a 16- to 18-day peri-

od, concluding in early

October, and is celebrated

around the globe as brew-

ers toast the excellence of

German beer making.

At Sam Choy’s, brewer

Dave Campbell has a

menu that features some

of his top-selling beers,

paired with dishes creat-

ed by chef Aurelio Garcia.

“Chef Aurelio Garcia

and I work together to

pair five different courses

with beers,” Campbell

says. “We offer guests

appetizers, soup, salad,

an entrée and dessert,

and each one is paired

with a brew.

“Chef and I go through

ideas and find the best

pairings for the beers. For

example, an IPA (India

Pale Ale) goes really well

with spicy foods like

South East Asian food or

Indian cuisine.

“The foods at Sam

Choy’s lend themselves

well to the flavors of the

beer, and people really

seem to enjoy the beer

dinners,” he adds.

To find out more, visit

samchoys.com.

Brewer’s DinnerWhen: Thursday, Oct. 21,.6 to 9 p.m

Appetizer:Ehu-braised Shortrib Nachos

Soup:• Cream of Kahuku Corn with

Blue Crab Meat and Garlic

Croutons

~Ehu Ale~

Salad:Steamed Ginger Chicken

Breast with Citrus Vinaigrette

on Asian Mixed Greens

~Aloha Lager~

Entrée:Sam’s Asian Paella

with Seafood and Portuguese

Sausage

~IPA~

Dessert:Chocolate Sampler

~Aloha Dark~

Cost:$45 per person.

Reservations: 545.7979

Above: Dave Campbellof Sam Choy’s BigAloha Brewery. Below: A sampler ofbeers paired with agood-sized portion ofribs.

D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 1 1

beachhousewaikiki.com • 921-4600

Complimentary valet parking.

A fi ne steak.A fi ne experience.

A

cutabove

the rest.

wagyunew york strip,

14 ounces

This Australian, kobe-style beef

is farm raised with meticulous care.

It is exquisitely marbled and

extraordinary in texture.

Masterfully grilled to draw

out its remarkable flavors,

this steak provides a juicy,

tender and absolutely satisfying

treat for your palate.

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

Check out the entertainment insert every Fridayto help plan your weekend.

eat this

Camellia’s an ideal spotfor Korean favoritesWhile the lines of raw

meats, seafood anddozens of vegetable

dishes at Yakiniku CamelliaBuffet are impressive andgive diners almost limitless

access to Korean favorites,what’s truly impressive is theamount of work that goesinto preparing the extensivebuffets for both lunch anddinner.

Lunch offers dozensof house-made special-ties for just $14.95,including kalbi and bul-gogi, several varietiesof kim chee and spe-cialty soups, alongsidesix different types ofmeat, shrimp, squidand sashimi.

At night, a dinner buffet isoffered for $21.95 and theselection of dishes increasesto 50 items. Among the housespecialties are marinatedchicken, pork, bulgogi, kalbi,sirloin steak, sashimi, pokeand a Korean favorite, abo-masum (cow intestine), thatis boiled and then marinatedin a secret sauce.

With ample free parking,(and some say the best kalbiin town), Yakiniku CamelliaBuffet is an ideal spot for seri-ous diners.


YakinikuCamellia BuffetWhere:2494 S. Beretania St.

Call:944.0449

Far Left: Shrimp, poke andsashimi are among the 50 dif-ferent offerings on the nightlybuffet at Yakiniku Camellia.Near Left: Meats, fish, chickenand kalbi are all part of the all-you-can-eat Korean buffet.

449 KAPAHULU AVE., STE. 101735-5544

WWW.HEEHINGHAWAII.COM

Chinaman’s Hat Duck WrapRainbow Seafood Soup

Chicken with Oyster SaucePepper Salt Shrimp

Mongolian BeefSteamed Flounder Filet with Lemon Shoyu

Szechuan Long Beans with XO SauceSteamed Rice

$149 Table of Ten* (Reg. $199)$79 Table of Five* (Reg. $99)

ANNIVERSARY HONG KONGDIM SUM SPECIAL

20% off all dim sum*10:30 am to 11 am

0ffer expires October 15, 2010

Add: Two Whole Maine 16 oz Lobsters for $25**

*Limited to one table; additional tables $169; no menu substitutions

**Available with special menu only;offer expires Oct. 15, 2010

CELEBRATES ITS 47THANNIVERSARY

ENTERSPECIAL DRAWING FOR

ANNIVERSARY GIFT CERTIFICATES

September 25 thru October 15

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

• Wine Spectator Award-Winning Wine List

• Live Entertainment

• Valet Parking

Proper Attire Required

Reservations Recommended2440 Kuhio Ave.

922 5555www.hyshawaii.com

Receive acomplimentary

Hy’s Cheesecake & Keepsake Photo For Honoree

�

Celebrate Your BirthdayWith us and

FREE GYOZA(3 pieces)

with purchase ofany regular orders.

2pm - 6pm

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

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

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

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

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

Breakfast • Lunch • Happy Hour • DinnerAla Moana Center • Mall Level / Mauka (Next to Victoria’s Secret)

946-6388

WAFFLESServed with one waffle, cream & fresh seasonal fruits

$8.95(Served at breakfast only)

Side order available with any breakfast entrée order $4.95

Light & fluffy texture cheesecake with a layer of fresh island mango jelly

inside & graham cracker crust.

MANGO CHEESECAKE

Bistro • Bakery • Bar

$4.95Dine-in $5.95

ON ON at McCullyEast Honolulu

NOWFind Menus and $5 Coupon

Online at www.ononhawaii.comCall or Fax 946-8833

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

Open Daily 10:30am - 9:30pm

Aina Haina Shopping Center373-1303 or 373-4632

Open Daily 10:30am - 9pm

Chinese Restaurant

$189Lunch Plate Special $5.95 $6.95

Take Out Dine In10 Different Plates to Choose From for Only

Special Dinner for 10was $239

2919 Kapiolani Blvd.Market City Shpg Cntr

735-3888Mon - Fri 10 am to 12 mid

Sat 8 am - 12 mid • Sun 8 am - 10 pm

*Take out only, w/coupon;not to be combined with anyother offer. Expires 9/30/10.

(reg. $8.95 each)

Also availableWon Ton Noodles • Pasta • Risotto

Burgers • Sandwiches • Salads

Build your own 10” pizza

with unlimited toppings.

recipe

Preparation:

• Combine 2.5 tablespoons

chopped dill, sugar, salt and

lemon zest in mixing bowl and

set aside.

• In a flat pan, coat salmon

evenly on both sides with sea-

soning to cure fish. Let sit

overnight or for at least four

hours.

• Remove coated seasoning

thoroughly from salmon, then

slice salmon about an inch wide

and 4-5 inches long. Set aside.

• In a mixing bowl, combine all

crab mousse ingredients togeth-

er and mix evenly. Make sure

there are no leftover lumps

from cream cheese.

• Lay down a piece of salmon,

then add about one-half table-

spoon of crab mousse and roll

it over like a cigar. Garnish with

black tobiko caviar and fresh

dill. Repeat until you run out of

fish pieces.

Tip: you may serve this roulade

on slices of cucumber or on

crackers. It makes a perfect

party appetizer.

Gravlax Salmon Roulade with Crab MousseGarnished Tobiko Caviar & Fresh DillServes 10


by Chef Chai Chaowasaree

Ingredients:

• 1 filet of salmon, about 3

pounds. Skin and remove

pin bones

• 3 tablespoons chopped fresh

dill

• 6 tablespoons sugar

• 3 tablespoons salt

• 2 tablespoons grated lemon

zest

Ingredients for crab mousse:

• 1/2 pound crab meat

• 2/3 cup cream cheese

• 1/2 cup mayonnaise

• 1 tablespoon chopped celery

• 1 tablespoon chopped onion

• 1 tablespoon chopped chive,

tube

• 1/2 tablespoon lemon juice

• salt and pepper, to taste

• Tobiko caviar and fresh dill,

for garnish

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

The Hale Koa welcomes all active duty and retired military, Reserve/National Guard members and dependents, current or retired

Department of Defense civilians and sponsored guests.

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

Oktoberfestt 20100 iss Wunderbar!HALE KOA HOTEL

Banyan Tree Brauhaus • September 29 – October 3 • Admission $10Authentic German Food & Beverages available for purchase

Live Traditional Oktoberfest Band • Dance Contests, Prizes and Giveaways

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

Discovery Bay (across Ilikai) • 1778 Ala Moana Blvd., Ste 213www.MonsoonIndiaOahu.com • 941-5111

10% OFFKama’aina &

Military DiscountEveryday

BYOB (no corkage)

ono, you know

curry soup base is luxurious in flavor andspice making it the best cure for any cold,allergy or sinus congestion.

“Our recipe is very authentic. When ourMalaysian and Singaporean customers eatthis, they feel like they’re at home,” AnnieYeung says. A food venture to Panya isincomplete without indulging oneself inthe Laksa.

Panya Bakery, Bistro & BarAla Moana Center

946.6388

Monsoon IndiaOpen for dinner, Monsoon India is

bursting with a storm of flavors, vibrantcolors and exotic Indian cuisine. Co-owner and chef Bigyan Kakshapati isoriginally from Nepal, and has called thekitchen his home for the past sevenyears.

“This restaurant used to be Bombay,and we just took this restaurant overabout a month ago. We also have loca-tions on Kauai and Maui,” Kakshapatisays. “I try to introduce authentic Indiancuisine wherever I go.”

Being that I haven’t had authenticIndian food in years, I was looking for-ward to the abundance of flavors andthoroughly enjoyed watching Kakshapatiprepare a feast for photographer LeahFriel and me. He even gave us a brief culi-nary history lesson.

“In earlier times there were no refriger-ators in India, so many people addedspices to preserve the food. Indian foodis typically spiced, but it’s not necessari-ly hot,” he explains.

Curry is a common term used in Indiafor any food entree with a sauce, and isusually prepared with seasonings such asginger, garlic, onion and tomato, andspices like turmeric, pepper corn, aniseseeds, cardamom, cinnamon and more.The special curries of Monsoon India areclassified into six major categories: curry(a blend of spices with a puree of tomato,onion and garlic sauce), Vindaloo (aGoan specialty curry with hot spicescooked with potatoes), Kadhai (a lightgravy of sauteed onions, tomatoes andbell peppers with spices), Koorma (currymade with onion and cream sauce withcashews and raisins), Masala (tomato andcream based sauce with a blend of herbsand spices) and Saag (chopped spinachcooked with a blend of spices). You canpersonalize each dish with vegetables,chicken, lamb, fish, shrimp, scallops orcrab, with prices ranging from $15 to $24.

I sunk my teeth into Chicken Masala

($19), Chicken Briyani ($17.95) andChicken Malai Kabab ($19.95), chickenbreast marinated with cheese, yogurt,cashew, cream and black cumin thencooked to perfection in clay oven — andan appetizer of Vegetable Samosa ($5.95),a lightly browned turnover stuffed with aspiced potato and pea filling. You can

order Biriyanis consisting of Basmati ricecooked with spices and saffron and servedwith Raita or Tandoori breads like Naan($2.95), a soft and fluffy leavened breadwith butter to accompany any curry dish.

Monsoon India1778 Ala Moana Blvd.

780.8172

The WillowsNirvana for the hungry awaits here at

one of my favorite buffet restaurants. With

a rotating selection of local favorites, fromsalads to your favorite Hawaiian grindslike kalua pig and poi, to a carving stationfeaturing Garlic & Hawaiian Salt-crustedPrime Rib, what’s not to love about TheWillows? But it’s the Original WillowsCurry that has undoubtedly made a namefor itself throughout the years.

“It’s probably the most recognizabledish that we serve — we serve chickenand shrimp curry,” says executive chef JayMatsukawa. “Our curry is a Willows tradi-tion because it’s been the same originalrecipe from when the restaurant firstopened.” The curry is on the sweeter side,with just the right amount of zesty spice,and is the perfect blend of coconut milk,curry powder, sugar and chicken stock.Buffet guests also can add condimentssuch as roasted peanuts, green onions,

coconut shavings, raisins and mango chut-ney to their curry for something a little dif-ferent. Don’t forget to pile on the rice and,for a treat so tempting, drizzle somesavory curry over fried haupia. The dinnerbuffet is offered daily for $34.95. The lunchbuffet is open Monday-Friday for $19.95.Banquet rooms also are available.

The Willows901 Hausten St.

952.9200

Bangkok ChefThere’s something about Thai cui-

sine that gets me every time. Maybe it’sthe bounty of fresh ingredients, the zestof the spices or the creamy texture ofthe coconut milk intermixed with thetasty curry that has me drooling. Thisassignment wouldn’t be complete if Ididn’t hit up my all-time favorite spot forThai curry. Mild, medium or spicy, youcan find it all here.

“All curry is usually made mediumspicy — if you want it more spicy, youcan always add on more chili powder,”says co-owner Mary Su. The PanangPork Curry, a favorite among Thainatives, is a medium spicy dish andincludes sliced pork loin, potato, kaffirlime leaves, peanut and fresh basilserved in panang curry sauce andcoconut milk. The Red Chicken Curryalso is an option for those who desire abit of heat. I have a high-tolerance forspicy foods, so the Thai Green Currywith sticky rice or brown rice continuesto be my go-to choice at Bangkok Chef,along with a lychee drink if I need a bit ofa sugar kick. If you prefer somethingmild, try the Yellow Chicken Curry. Allcurry dishes cost $5.70.

Bangkok Chef 2995 E. Manoa Road

(and other Nuuanu location)988.0212


1

3 4

2

1 Bangkok Chef’s Thai Green Curry withsticky white or brown rice is pure delight. 2The Original Willows Curry dish is a traditionalentree and dates back to when the restaurant

first opened. 3 Monsoon India chef BigyanKakashapati fires up the grill for one of severalcurry dishes. 4 The author is feeling muchbetter after downing a bowl of Laksa at Panya.

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

Manager Michelle Scala

and operations manager

David Shigaishi

Last week’s issue of Dining Outincorrectly identified the operationsmanager of Ocean House. He is David Nagaishi. DO regrets the error.

oh, btw

– From page 2

580 Nimitz Hwy.

545-7979

September 27 thru October 10Octoberfest SpecialsSausage Sampler Platter

House Cured Salmon GravlaxHearty Beef & Barley SoupGrilled Ahi Nicoise Salad

German Sausage SandwichCrispy Roast Pork ShankMahi Mahi Saute with

MushroomsSam’s German Plate

Grilled bratwurst, roast pork, sauerkraut,warm potato salad, homemade spatzel

Roast Pork Plate mushroom gravy and garlic mashed potatoSam’s Style Wiener Schnitzel Pounded veal cutlet, capers, baked apples,

homemade spatzelHouse Baked Apple Strudel

Try our new Aloha Dark Lager …roasty, smooth and light

Just a great brew!Succulent, slow roasted, 18 oz

PRIME RIBServed with all the trimmings, baked

potatoes & corn O’Brien$19.95 Prime Rib Mondays

HawaiianLuau Dinner

$1495

Teriyaki Striploin Steak

$1395

Hibachi Chicken& Shrimp Kebobs

$1395

These dinners include baked ormashed potato, french fries or rice,corn on the cob, & haupia pudding.

All of the above dinners include our“All You Can Eat” Salad Bar &Coffee, Tea or Soft DrinkPortuguese Sweet Bread Combo

$925

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

Friday & SaturdaySeptember 24 & 25, 2010

11A.M. till Midnight

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

*DISCOUNT EXCLUDES ALCOHOLICBEVERAGES WITH THIS AD. EXP. 9/30/10.

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

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

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 & Ala Moana FoodCourt LocationsComing Soon!

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. 10/30/10

ALL DISHES

10% OFFSHABU SHABU SPECIALBroth Buy 1 get 2nd at

50% OFFALL plate choices

15% OFFExp. 10/30/10

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

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�

�

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. • 955-0646(BYOB - no corkage fee)Open Everyday 10am-Midnight

WHERE TO DINE

Symbol KeyBreakfast

Lunch

Dinner

After Midnight

Alcohol served

Online

Catering

Atlantis Seafood & Steak2284 Kalakaua Avenue

922-6868

d.k Steakhouse2552 Kalakaua Ave.,

Waikiki Marriott Beach Hotel

931-6280

Yakiniku Camellia Buffet2494 S. Beretania St.

944-0449

Makino ChayaAloha Tower Mkt place 585-6360

Westridge Mall 486-5100

Camellia Buffet930 McCully St.

951-0511/0611

La Palme D’orAla Moana Center - Mall Level

Mountain side, next to Shirokiya

941-6161

Napoleon’s BakeryLocated inside of Zippy’s

Willows, The901 Hausten St.

952-9200

AMERICAN

BUFFET

BAKERY

Koko CafeHale Koa Hotel, 2055 Kalia Road

955-0555

Call for eligibility details.

949-4321

Anytime CafeMarket City Shopping Center

2919 Kapiolani Blvd

735-3888

CAFE

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


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 10/15/10.

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 10/15/10

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

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

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

Ala Moana (Free Parking)

• Lower Prices • New Menu Items

- Blueberry Pancakes- Bacon Beef Burgerand Much, Much More!

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

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

$10.95 per person(10 people minimum)

• Oriental Chicken Salad

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

• Szechuan Style Pork w/Garlic Sauce

• General Tso’s Favorite Chicken

• Beef and Broccoli

• Seafood Fried Noodle

• Dessert - Almond Float

• Chicken Salad with Oriental Dressing

• Crispy Bacon Seafood Combo Wrap

• Dungeness Crab - Country Style

• Honey Glazed Walnut Shrimp

• General Tso’s Favorite Chicken

• Seasonal Chinese Green Vegetable

• House Fried Rice

• Dessert: Mango Pudding

$24.95 per person(4 people minimum)

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 10/15/10.

NOMSG

present a valid local ID for offer. cannot becombined with any other specials or coupons.2nd entree must be of equal or lesser value.some restrictions apply. Expires 10-17-2010

WHERE TO DINECATERERS

CHINESEMandalay (The)1055 Alakea St.

525-8585

Maple Garden/Yen King909 Isenberg St.

941-6641

A Catered Experience94-1068 Ka Uka Blvd.

677-7744

Happy Day Chinese Restuarant3553 Waialae Ave.

738-8666

Nice Day Chinese Seafood RestaurantLiliha Square524-1628

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

Hee Hing Restaurant 449 Kapahulu Ave.

735-5544

FAMILY DINING

BibasHale Koa Hotel, 2055 Kalia Road

955-0555

Call for eligibility details.

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

Hot Pot Shabu Shabu1518 Makaloa St.

942-5008

Duck Yun820 W. Hind Dr.

Aina Haina Shopping Center

373-1303 or 373-4632

On On at McCully1110 McCully St.946-8833

ON ONat McCully

Oyster Jam VI

Sunday, October 1712:00 pm - 2:00 pm

• Assorted Oysters from United States,Canada, & New Zealand

• Gumbo• Soy Sake Wild Salmon, Nalo Greens• Prime Rib Hoagie• Fish Fry, Tartar Sauce and Coleslaw• Fried Calamari• Romaine Salad w/Chicken• Dessert Selection• Wines/Champagne/Beer

Discounted pre-sale tickets available until 10/10.

Call for more Information

Join us at our 6th annualCarnival Style Event

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

www.3660.com

Restaurant Row • 500 Ala Moana Blvd. • 808.533.4476Visit our website at www.dkrestaurants.com

for details on all of our upcoming events.

DON’T MISS IT!Chef Hiroshi Fukui’s Contemporary Kaiseki Dinner

Tuesday, October 5

NINE COURSES ALL NEW DISHES .... $75Call now for reservations.


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

$228Chicken Salad with Jelly Fish

Imperial Scallop Soup

Peking Duck with Bun

Salt & Pepper Shrimp

Seafood w/Vegetables in Taro Basket

Steamed Fish Fillets w/Ginger Scallion

Black Mushroom with Baby Pak Choy

Steamed Rice, Dessert

1055 Alakea St.525-8585

Special Price for Table of 10

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

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

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

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

Mon - Fri Lunch $19.95 . . $14.95Saturday Lunch $24.95 . . $19.95Sunday Brunch $34.95 . . $29.95Daily Dinner $34.95 . . $29.95Please present coupon. Not valid in banquet rooms. One coupon per table.

Cannot be combined with other coupons or discounts.

Discounted Prices!

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 Group 20% OFF

BIRTHDAY SPECIAL

Must have minimum party of 4.One Birthday coupon per party of 4.Coupon valid on actual birthday, ID required. Not combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons.Expires 10/3/10

FREE BIRTHDAY MEALFOR ANY AGE

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 10/3/10.

LUNCH 10% OFFDINNER 20% OFF

KAMA‘AINA SPECIAL!

WHERE TO DINEFAMILY DINING

IHOPWaikiki - 1850 Ala Moana Blvd • 949-4467

Waikiki - Kuhio & Lewers • 921-2400

Pearl City - Times Sq. SC • 486-4467

Kaneohe - Windward Mall • 235-4467

Hilo - Prince Kuhio Plaza • 959-2600

Wailana Coffee House1860 Ala Moana Blvd.

955-1764

Zippy’sCall the one nearest you.

FINE DINING

Hy’s Steak House2440 Kuhio Ave.

922-5555

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

Sam Choy’s BLC580 N. Nimitz Hwy.

545-7979

Top of WaikikiWaikiki Business Plaza

2270 Kalakaua Ave.

923-3877

Stage Restaurant1250 Kapiolani Blvd.

237-5429

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


WhereMornings

AreBreathtaking

at the Colony Surf

Announcing Michel’s 1st SundayChampagne Brunch Every Month!

New Menu Changes Monthly!

PLEASE CALL FOR RESERVATIONS

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

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

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

FOR BANQUETS & PRIVATE PARTIES CALL 728-3463

See YouSundayOctober

3rd!

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

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

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.

Authentic Vietnamese Cuisine

Open Everyday 10am-10pm / Exept Sun & Wed 10am-9pm2nd Pho of equal or lesser value expires 9/30/10

ALL PHOBUY ONE, GET ONE

Market City Shopping Center2919 Kapiolani Boulevard

GRAND OPENING SPECIAL

50% OFF

735-8488

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

Expires 10/15/10

Keeaumokuby Wal-Mart946-5696

(KOZO)

WHERE TO DINEGREEK

The 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

Restaurant SuntoryRoyal Hawaiian Shpg Cntr 3rd Flr.

922-5511

Sansei Seafood RestaurantWaikiki Beach Marriott Resort

2552 Kalakaua Ave,

931-6286

Sushi Company 1111 McCully Street947-5411

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

Sushi Ichiban3579 Waialae Ave.737-8820

Hinone Mizunone1345 South King St.

942-4848

Red Cafe1334 Young St.

593-2064ITALIANBella Mia1137 11th Avenue

737-1937

Kochi1936 South King St.

941-2835

EL HARRO MEXICANOAIEA RESTAURANT

GRAND OPENING SPECIAL

20%OFF20%OFFAIEA SHOPPING CTR.

99-115 AIEA HEIGHTS DR.NEXT TO AIEA BOWL

PH:488-9727

MONDAY-THURSDAY11am-10pm

FRI & SAT 10am-11pmSUNDAY 11am-8pm

ENTIRE MENU WITH THIS COUPONLimit one coupon per party. Cannot be combined

with other offers. Exp. 10/15/10

Since 2002

OPEN 7 DAYS A WEEK: 11:30AM - 9:00PM201 Hamakua Drive • Kailua (808) 261-3033

www.noborukailua.com

LUNCH,DINNER,

TAKE-OUT

NOBORUSAKE CLASS

Includes 8 different grades of sake tasting,sake ingredient, The process of sake making,How to read labels on the sake bottles, Thedifference of Hot sake and Cold sake, etc.

Instructor: Julie Yoshioka - certified sakespecialist of SSI of Japan.

Seatings are limited, please,make a reservation ASAP.

LUNCH,DINNER,

TAKE-OUT

OCT. 21ST, THURS. 6:30-8:30 pm


Most Delicious Thai Food in Town!

Coming Soon to900 N. Nimtz Hwy

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

Immensely Popular Plate Lunch For $5.70

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

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

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

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

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

THURSDAY.............................. Sista Robi

Buy onedinner entree,

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

Expires 10/5/10.

HOKU ZUTTERMEISTEROct. 1, 15 & 22

DANNY COUCHEvery Sat

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

Homemade Croissant Sandwiches, TunaSalad or BLT (Bacon, Lettuce, Tomato)

Made fresh daily every morningAvailable from 9am (while supplies last )

Ala Moana Center-Mall Level, Mountain side, next to Shirokiya

www.lapalmedor-usa.com

941-6161$395$395

each

RESTAURANTSUNTORY

30th Anniversary

30% OFF Dinner Menu

Royal Hawaiian Shopping Center, 3rd Floorrestaurantsuntory.com • 922-5511

* Valid from September 12-30, 2010Must present coupon during time of purchase

Loco Moco with Nalo GreensOur Loco Moco just got better with Local Beef

and Island Fresh Eggs!Also served with Nalo Greens.

$7.25Fast Food

“Promoting locally grown and harvested products.”

FIRST PLACE

Voted Best Loco Mocoby Star Advertiser.

Restaurant price: $8.40. Kahului prices slightly higher. Not valid with any other promotional offers, coupons or discount cards. While supplies last. No substitutions allowed.

September 26 - October 2

Price is slightly higher at Zippy’s Kahului.

Available from September 24 – October 3

11:00am-9:30pmDine-in restaurant only

Two German style sausages served on a bed of braised sauerkraut accompanied with a warm German Potato Salad.

l d b

$9.50

WHERE TO DINEJAPANESE

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

Central, in Waikiki Shopping Plaza,

922-4702

West in Ala Moana Cntr-

Hookipa Terrace 945-3443

KOREANFrog House Restaurant1604 Kalakaua Ave.

951-9370

3660 on the Rise 3660 Waialae Ave.Yakiniku Million

626 Sheridan St.596-0799

PACIFIC RIM

The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel

923-2277Green Papaya629 Keeaumoku St.

953-2340

VIETNAMESE

Shabu Shabu Bankok“Thai Style” Hot Pot

949 Kapahulu Ave.

732-7666

Souvaly Thai Cuisine803 Kam Hwy.

455-5888

THAIBangkok Chef1627 Nuuanu Ave. 585-8839

2955 E. Manoa Rd., 988-0212

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

YOGURT

Pho Kitchen2919 Kapiolani Blvd.

735-8488

Yogen Fruz1102 Fort Street Mall

Windward Mall

Orine Sarang Chae905-A Keeaumoku St.955-0646

MEXICAN11th Avenue Mexitlan Grill1137 11th Avenue, Kaimuki(11th Avenue Atrium)737-5678

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


tableside

@@tableside

56

Above: Musicians Roland and Robert Cazimero are regular performers at Chai’s Island Bistro.Inset: Kataifi and Macadamia Nut Crusted Jumbo Black Tiger Prawns.

1 | Ron and Kathleen Iwao, with Lari and Roger Yasui 2 | George Kaahanui and Jamie Napuunoa-Beppu

3 | Jim and Debbie Olsson, sitting, with Zina Valencia and Sandy Pomazal 4 | Judy and Wayne Turnbow, with

Larry and Karen Cook 5 | The entrance to Chai’s Island Bistro at Aloha Tower Marketplace 6 | Joshua,

Kendall, Noah and Winnie Lum 7 | Joni Shiraishi, Linda Yadao and Elaine Legnelius.


Chai’s Island Bistro

Chai’s Island Bistro at Aloha Tower Market-place has long offered patrons award-win-ning Pacific Rim cuisine coupled with the

best in nightly entertainment. From such en-trees as Grilled Atlantic King Salmon with Truf-fle Madeira Sauce to Crispy Whole Snapper, chefand owner Chai Chaowasaree provides hisguests with a rewarding dining experience. Forreservations, call 585.0011.

7

Photos by Leah Friel

4 3

2

1

Lookk Good,, Feell Great!

AFTER

Aaron from Honolulu lost 80.8 lbs in 6 months

without surgery!

850 W. Hind #117 • 373-8002 • IHWW.com

Free Consultation� Non-surgical medical weight loss� Appetite suppressants when appropriate

Award Winning OPTIFAST™ Provider

Before

Dental Implants to replace missing teeth or addretention to loose dentures have become the “HolyGrail” in Dentistry. Gone are the days when soundadjacent teeth are “cut down” to make a bridge toreplace a missing tooth or teeth. Unfortunately if itwas your “back tooth” a bridge could not be made.

Dental Implants are titanium screws that can replaceone or more missing teeth. A minimum of 4appointments over a period of 3-6 months is all that isneeded for a tooth to be replaced. Usually, an hourappointment is all that is required to place the dentalimplant, about the time it takes for a crown to beprepared. Pain and discomfort is minimal and usually lessthan that of having a tooth extracted.

Getting more retention forloose Dentures is anothertreatment with dental implantsthat provides great satisfactionto denture wearers. A minimumof two implants is all that isneeded in most cases to attach“snap in”their present denture.

At Dental Implants Hawaii we take pride in findingthe dental implant solutions for your missing teeth.Comfort, Affordability, Function, and Esthetics are ourutmost concern. Dental Implants Hawaii is located inthe Kaimuki Shopping Center, 3221 Waialae Avenue,Ste. #376, above Longs Drugs. Contact Kaimuki CenterFor Dentistry (808) 737-9032. We do dentistry too!

By Philip K. B. Tom, DDS, Inc.Dental Implants HawaiiKaimuki Center for Dentistry

UNTREATED MISSING TOOTH

• Unattractive Appearance

• Loss of Chewing Function

• Accelerated Bone Loss

TRADITIONAL CROWN& BRIDGE

• Attractive Appearance

• Cuts Down Healthy Teeth

• Bone Loss Under Bridge

IMPLANT WITHA CROWN

• Attractive Appearance

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• Prevent Bone Loss

COMPARE TRADITIONAL CROWN & BRIDGE TO IMPLANT WITH A CROWN

DENTAL IMPLANTS: For Missing Teeth & Loose Dentures

COMPLIMENTARYIMPLANT CONSULT

& PANORAMIC X-RAY3221 Waialae Ave.,

Suite #376(808) 737-9032 Ex

pire

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Christopher Lee, D.D.S.University of PittsburghUniversity of Missouri-KCUniversity of WashingtonPunahou Graduate

www.Keikismiles.com

Specializing in quality dental care for infants, children, & adolescents.• Honest, Gentle & Friendly Staff• New State of the Art

Equipment, New Office• Member of American

Academy of Pediatric Dentistry• Validated Parking

Children’sDental

AssociatesNow

AcceptingNew

Patients

Interstate Building1314 S. King St., Suite #618

Kunia Shopping Ctr.Suite C103596-9889 680-0097•

Todd Asato, D.D.S.Brookdale UniversityUniversity of Missouri-KCUniversity of WashingtonPunahou Graduate

1600 Kapiolani Blvd. #808 (Pan Am Bldg) Honolulu, HI 96814

Vein & Skin Centerof Hawaii

808.735.8346www.hawaiivein.com

September Special

Latisse® Special 10% off SmartLipo™ SmartDerm™ Fractional CO2 Laser

Buy 2 cases and get 1 free

Check our page on Facebook

(Offer expires 09/30/10)

BO PEEP’S SHEEPSKIN WAREHOUSE LLC305 Keawe St (Next To Old COMP USA) Honolulu • 523-1115

OPEN 10AM - 5:30PM • CLOSED WED & SUNwww.sheepskinwarehouse.com

You Deserve CoolComfortable Sheepskin!Giving You Relief from:• Bed Sores • Excessive Perspiration • Tender Pressure Points• Insomnia & more!

$40 OFF ANY MEDICAL SHEEPSKINFree Statewide Delivery Expires 10/9/10

For missing teeth loose denturesCommitment to Excellence

And Affordability

Ph. 737-9032dentalimplantshi.com

Kaimuki Center For Dentistry

Dr. Philip K.B.Tom,DDS, Inc.

Dr. Russell K.Tasaka,DMD

CALL 593-21371296 S. Beretania St. (at Times Supermarket)www.ohanahearingcare.com

Ohana Hearing CareSince 1966

Lowest PricesGuaranteed!

INTRODUCING THE CLEAREST SOUND EVERCall for a Free demonstration. You won’t believe your ears.

THE WORLD’S SMALLEST DIGITAL HEARING AID.

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MidWeek September 29, 2010 31

Hawaii Dining Out 26 Sep 2010

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