Hawaii Dining Out 3 October 2010

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

O C T O B E R 3 - 9 , 2 0 1 0

Ilive life with optimism,

always trying to see the

glass half-full. Therefore,

with a nasty cold having me out

of sorts this week, I wasn’t

quite in the mood for a heavy

meal, but I also wasn’t about to

let it get me down. So instead, I

accepted the opportunity to

sip on creamy, non-alcoholic

drinks, thus giving you readers

a variety of options to quench

your thirst. Some were so deli-

ciously sweet, while others

gave me that extra jolt of ener-

gy to get me through the day.

One even gave me an immunity

boost and cleansed my system.

So with glasses raised, here

are my top picks of establish-

ments who are stirring things

up “Ono, You Know” style.

Cheers!

La Palme D’or Patisserie

Owner Hiromi Tanaka

brought this Japanese pastry

concept to Hawaii in 2006,

offering a unique blend of

French flavor and Japanese

craftsmanship to its loyal

patrons. Located at Ala Moana

Center, this chic patisserie is

home to experienced chefs,

such as head chef Akiko

Kimura, who combine their

expertise and passion for bak-

ing to whip up tantalizing

treats that are not only fresh,

but beautiful as well.

I specifically came to La

Palme D’or to indulge in the

sinful pastries and cakes, but

it’s always the patisserie’s

delectable drinks that have me

coming back for more. The

Jelly Mocha Au Lait ($4.85) fea-

tures coffee jelly au lait with La

Palme D’or’s original iced

chocolate made from the finest

French-produced dark choco-

late and rich creamy cocoa

milk. It’s my drink of choice

because, while creamy and rich

in flavor, it isn’t overpowering

in the least, and gives me just

the right amount of pick-me-up.

It also can be made to your lik-

ing; whether you fancy whole

milk, soy milk or sans milk —

it’s up to you.

If you’re craving a somewhat

tropical flair, you’ll feel

refreshed with the Plantation

Tea Jelly Drink ($3.50), a tex-

tured summer drink consisting

of 100 percent pineapple juice

jelly with sweetened black tea.

Finally, it’s La Palme D’or’s

Lava Flow ($3.95) that has me

overflowing with delight. This

creamy, non-alcoholic blend of

the patisserie’s original straw-

berry puree is mixed to perfec-

tion with condensed milk.

La Palme D’or Patisserie

Ala Moana Center

1450 Ala Moana Blvd.

941.6161

Kit n Kitchen

This ever-popular Euro-

Asian restaurant, located on

University Avenue, opened its

doors in 2001. Known for its

delicious pastas, appetizers,

Garlic Pillow Toast, chef’s spe-

cials and more, there’s bound

to be something for everyone

to enjoy. Personally, I’ve been a

fan of this establishment for

many years, and with more

than 50 pasta dishes to choose

from, along with a variety of

sauces, I’m always excited to

try something new.

However, it’s the Spanish

Coffee ($3.95) that I tend to

recall whenever the name “Kit

n Kitchen” is mentioned. I first

– See page 12

Top Left: The author strolls out of La

Palme D’or Patisserie with the deli-

cious Jelly Mocha Au Lait in hand.

Above: The Jelly Mocha Au Lait

($4.85) is creamy, rich in flavor and

just the right amount of kick to keep

you awake.

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.

2 | D I N I N G O U T | O C T O B E R 3 - 9 , 2 0 1 0

ono, you know

A Sweet, Creamy Tale of Coffee, Tea,

Sam Bo Luong and Me

Authentic Vietnamese Cuisine

Open Everyday 10am-10pm / Exept Sun & Wed 10am-9pm2nd Pho of equal or lesser value expires 10/7/10

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Market City Shopping Center2919 Kapiolani Boulevard

GRAND OPENING SPECIAL

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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

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 5:30-9p

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

Dine early before Beauty & the Beast or Alegria

Special Dinner Seatings from 5:30pm to 9pm

Offer begins Monday, September, 27 thru

Saturday, October 30. Reserve your table today!

Picture shown may notreflect the 3 courseselections. Executive Chef Ron will create new selections without notice.

*

2 selections to choose from

2 selections to choose from

NewSpecials Daily

*

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hanges areunder way atMakinoChaya.

The popularrestaurant, which has broughtaffordable Japanese buffetdining to thousands of visitorsand locals alike, is expandingits dinner menu with anassortment of new seafooddishes at its Aloha Tower andAiea locations.

And while Chris Mitchell,general manager of opera-tions, doesn’t like to over-emphasize the changes,Makino Chaya simply doesn’tdo anything small. Mitchellrecently brought in 30,000pounds of Snow Crab legs and90,000 pounds of 6-ounceLobster Tails for MakinoChaya’s Aiea, Aloha Towerand soon-to-open Waikikirestaurants.

“Some people put a lot ofmoney into decoration. I putour money into the foodbecause that’s what keepsbringing people back,” saysMitchell.

In addition to the over-whelming number of crab andlobster, the four-year-oldrestaurant also is adding MisoButterfish, Smoked Salmon,Washington-Fresh Oysters,

Calamari Steak and bakedIndonesian Blue Soft ShellCrab to its dinner menu. Addthis to the usual collection ofsalad, sushi, sashimi, tempu-ra, shrimp cocktail, desserts,the restaurant’s famed bentosand just about anything elseyou can think of, and no oneleaves hungry.

Mitchell says the changesare part of the restaurant’songoing effort to improvefood quality and customerservice.

“All these changes means Iam spending more money onfood,” he says, “but I’d rathertake a small loss on the profitsand keep our customershappy.”

In addition to the menuchanges, repeat customersalso will notice a change instaff. Mitchell has brought inabout 20 employees fromJapan to enhance the serviceand food preparation.

“It is more of a traditionalJapanese food, especially inthe sushi stations,” he says.“These guys were good sushichefs in Japan.”

The food at Makino Chaya isnot reflective of any singleregion of Japan. Instead, therestaurant incorporates vari-ous regional styles along withthe input of owner Toru

Makino and executive chefJohn Arciaga.

“All of my kitchen staffbrings something to thetable,” Mitchell says. “Theirideas, their suggestions,everyone plays a big part inthe company.”

The down economy hasbeen hard on all businesses,especially restaurants thattraditionally operate on verysmall profit margins. To keepcustomers coming throughthe doors, Mitchell and hisstaff are always tweaking themenu while keeping an eyeout for value. Prices at Makinohaven’t changed since itopened.

“I try to change the menulittle by little so customerscome back to see what’s new,”says Mitchell. “I try to changethings every two to threemonths, but the high-qualityitems that people constantlycome back for I’m not touch-ing.”

Makittii, Makino’s newestrestaurant, is scheduled toopen Oct. 15 at the former siteof Perry’s Smorgy Restauranton the corner of Kuhio Avenueand Kanekapolei Street inWaikiki. The soon-to-openeatery has already created abuzz because of Makino’spartnership with Hello Kitty.

CC

1 Executive chef John Arciaga over-sees a cornucopia of fresh seafooditems, including Snow Crab legs, Uni,Lobster Tail, Salmon, Fried Oysters,Calamari Steak, Beef Teriyaki, GarlicShrimp and Ikura. 2 Makino employ-ee Tasiaeafe Sua with platefuls ofCalamari Steak, USDA Beef andLobster Tail. 3 Makino’s buffet con-

sists of more than 75 items. 4Employee Long Nguyen with two traysof Uni. 5 Sweet, traditional Japanesetreats line the counter at the dessertstation. 6 This signature paintinggreets customers at the sushi station.7 In Japanese sushi cuisine, the seaurchin is called “Uni.” 8 Those with apenchant for sweets often head over to

the dessert line following lunch or din-ner. 9 The selection at the sushi baris wide and varied. 10 EmployeeBranden Kishimoto holds a tray ofMiso Butterfish, one of the newestseafood items at Makino Chaya.

SSeeaa ooff PPoossssiibbiilliittiieessBaiting patrons with a Makino Chaya adds fresh

seafood items like Miso Butterfish, Smoked Salmon and Calamari Steak to its menu

Story by SStteevvee MMuurrrraayy | Photos by LLaawwrreennccee TTaabbuuddlloo

Makino ChayaWhere:• 1 Aloha Tower DriveCall: 585.6360

Where:• Westridge ShoppingCenter98-150 Kaonohi PlaceCall: 486.5100

Lunch Hours:Monday-Friday, 11:45 a.m.-1:30 p.m.; Saturdays, Sundays and holidays, 11:30 a.m.-2 p.m.

Dinner Hours:Monday-Thursday, 6-9 p.m.; Fridays, Saturdays, Sundays and holidays, 5:30-9 p.m.

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lite bites

Bella Mia Pizzeria Where: 2222 S. Beretania St.

Call: 941.4400


Pizzeria offers the verybest in Italian foodW

e fell in love with chef Joey

Gonzales when he opened the orig-

inal Bella Mia last year. Well, tech-

nically, we fell in love with his meatballs,

pasta sauce and huge portions of excellent

comfort food like baked ziti and eggplant

rollitini.

Gonzales is staying in the kitchen at the

11th Avenue Bella Mia, but his pizza partner

and sous chef, Jimmy Suli, along with Suli’s

brother Dean are eager to make a second

Bella Mia on South Beretania Street the next

hot spot for Italian food.

The picture-perfect, casual dining spot,

with red-checkered tablecloths and fresh

white and green paint, offers the very best

in Italian-American food, with a menu that

copies the original Bella Mia in almost every

detail.

Look for hot subs (the Meatball

Parmigiana — $8.95 — is a monster of fla-

vor, oozing sauce and juicy meatballs), and

oven-baked pastas like the marvelously

comforting Baked Ziti ($9.95), Lasagna

($10.95) and Cannelloni ($9.95).

Go for the pizza — prices start at $12.95

for a 10-inch pie — and stay for the show.

The open kitchen affords a great view of the

busy life of a pizza chef. Something that

Jimmy Suli is happy to share.

“I think it’s like an art form to watch

somebody making great pizza,” says Suli.

“You’re not just making something with

your hands, you’re creating something that

people love.”

Spinach Alfredo ($12.95) or Meat Lovers

with pepperoni, beef, bacon, sausage and

ham ($12.95) are proof of that.

Eat in, take out or call for delivery infor-

mation.

Top: Dean Suli joins

brother Jimmy in the

kitchen of the new

Bella Mia. “It’s like

an art, making pizza,”

says Jimmy, “and it’s

fun for people to

watch.” Middle: The

Spaghetti and

Meatballs plate

($9.95) is smothered

in rich, hearty tomato

sauce, and most like-

ly better than Mom

used to make.

Bottom: Red- and

white-checkered

tablecloths and cool breezes

blowing through the casual

restaurant make Bella Mia on

South Beretania Street an ideal

spot for a casual lunch or an inex-

pensive family dinner.

Royal Hawaiian Shopping Center, 3rd Floor

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At Hot Pot Shabu

S h a b u

Restaurant on

Keeaumoku Street,

owner Bill Trang is

determined to bring the

varied flavors of Asia to

this busy city corner. He

opened his first restau-

rant, Green Papaya,

more than 10 years ago,

and since then he’s ded-

icated himself to listen-

ing to what customers want.

“People have so many favorite

dishes,” says Trang, “Over the years

it’s been hard to say which are the

most popular. So many dishes are

popular at Green Papaya.” Over the

past 10 years or more, what’s struck

him most is that variety is the spice

his customers crave.

“It’s obvious to me that people

want a lot of choices nowadays, and

so I want to offer them a wide variety

of dishes in one place.”

So Green Papaya has been joined

by Hot Pot Shabu Shabu and Trang

has plans to incorporate the menu

from his neighboring Spicy Kim

Chee Korean restaurant, too.

Shabu Shabu is the newest of his

restaurant ventures, and one that he

feels will be a hit with customers.

“There are lots of choices with our

nine different broths and vegetable

and meat plates,” he

says. “Before we

used to make soup

and serve it, but now

people make their

own soup and enjoy

it more.” Vegetables,

meats, seafood and

noodles are priced

individually and kept

in a large refrigerator

inside the Hot Pot

dining room.

Currently, there’s a “50 percent off

second entrees” offer running at the

restaurant to encourage new guests

to try shabu shabu.

One menu serves both Green

Papaya and Hot Pot Shabu Shabu,

while Spicy Kim Chee has a separate

entrance in the same building on

Keeaumoku Street and a different

menu. It shouldn’t be too long

before Trang brings his idea of a

complete multi-Asian restaurant to

life.

“Pretty soon we will have all the

flavors together and be able to give

people a taste of Vietnamese, Thai,

spicy Korean food — any kind of

heat level they like.”

ask joeat this

Choices abound at Hot Pot


JoasK

?Jo,

What do you tip if you’re at

a bar, or at a buffet?

I know a fancy restaurant

is 20 percent or more, but

what about an inexpensive

buffet? Am I supposed to

leave 20 percent of the bill to

the waitress when she does-

n’t really serve me? What

about at the bar where I’m

having dinner from the

restaurant menu, but being

served by the bartender?

Confused Tipper

Waikiki

Confused,

First of all, you’re not sup-

posed to leave anything.

You leave a gratuity in

appreciation of good serv-

ice, although truthfully,

many of us leave tips that

we don’t feel are deserved. I

sometimes leave tips just

because I don’t want wait

staff thinking badly about

me, when the truth is they

should be questioning their

own choice of occupation,

not my apparent frugality.

But the question is about

tipping and not about who

among us is brave enough

to leave a restaurant with-

out tipping.

At a buffet, where the

price of the meal may be

$25, you should leave the

person who serves you

water and takes away your

plates a tip of about 10 per-

cent. At a bar, you generally

tip the bartender a dollar

per drink, but if you’re run-

ning up a tab, ordering food

and basically being treated

as if you were sitting at a

table, then go ahead an tip

the bartender for all the

extra work 20 percent is

usually fair.

Professionalism, courtesy

and excellent service is

what you’re tipping — and

you don’t have to be in a

fine dining restaurant to find

those qualities.

Have a food orwine question? Ask Jo by e-mailing:

jmc [email protected] tune in to Table Talk

every Saturday at

10 a.m. on KHVH

830 AM.

Above: Green Papaya and Hot Pot Shabu Shabuowner Bill Trang Right: Tofu, fresh vegetables andnoodles are all offered a la carte to accompany achoice of nine different broths. Below: A widevariety of seafood and meat, including shrimp, fishballs, white fish, steak and chicken are offered.

Hot Pot Shabu ShabuWhere:629 Keeaumoku St., Honolulu

Call:953.2340

Prepared by Renown

Executive ChefDAVID YAMAMOTO

237 KALIHI ST.(Corner of Kahai and Kalihi)

ph 845-0320fax 842-4273

kahaistreet-kitchen.com

DINE IN – TAKE-OUTCatering from casual to exquisite events

Signature dishes offered as

Daily Specials

Soft Shell Crab AlfredoRicotta Stuffed

ChickenMini Okinawan Sweet Potato

& Kalua Pork Cakes Dinner Daily from 5pm949 Kapahulu Avenue

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Fresh Broiled Salmon with Mediterranean Sauces, Basmati Rice, Pita Bread and Greek Salad.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!

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IHOPRestaurants Where:1850 Ala Moana Blvd.Call: 949.4467

Where:2211 Kuhio Ave.Call: 921.2400

Where:98-1258 Kaahumanu St.Call: 486.4467

Where:46-056 Kamehameha Hwy.Call: 235-4467

Website:ihop.com

W ith the strugglesfacing manyrestaurants this

year, it’s more common tosee an increase in pricesthan a drop. Not so atIHOP, where changes tothe menu have includednew lunch and dinneroptions offering a widevariety of choices, andresulted in a decrease inprices.

“We have listened to customersand to what they want,” says IHOP

Hawaiipresident Sarah Espino. “Andwe feel that we’ve respondedto many of their demands.”

Espino is IHOP’s exclusivefranchise developer for thestate of Hawaii. She nowowns four locations onOahu, one on the Big Island,and has plans for severalmore. But instead of beingcaught up in the day-to-day man-agement of the store, she takestime to listen to what customersreally want.

“People are very vocal aboutwhat they want — and don’t want— to eat,” she says. “We knowthat they want options. For exam-

ple, we know that our guests wantedlighter lunches, so we’ve created a newmenu to address that.”

Part of the new-look menu offers a“Take Two” combo, in which guestschoose two items from a menu thatincludes salads, seasonal fresh fruit,

soupsand half sandwiches of turkey, pot roastmelt or double BLT.

“The ‘Take Two’ combos at lunch arebecoming really popular,” says Espino.“Guests can take two of anything — twosalads, two soups, two half sandwiches,or soup and salad, soup and sandwich.There are a lot of combinations.”

Another new item on the revampedIHOP menu is a signature burger that’ssure to gain some immediate fans.

The Bacon ‘n’ Beef Burger doesn’tsound that different from many otherbacon cheeseburgers, until you realize

that at IHOP, hickory-


Right: IHOP is still best known for breakfast,particularly its signature big, fluffy pancakes.Here, the blueberry pancakes are picture-per-fect.

Right: IHOP employees standready to assist diners.


smoked bacon is actuallyground into the beef. Theresulting meat makes a moist,juicy burger with a distinctlysmoked taste in every bite.

“We think that our burgerwill be a big hit,” says Espino. The burgers areavailable from breakfast through dinner,which means that you can start your day witha Bacon ‘n’ Beef Bacon and Egg Cheeseburger(bacon burger topped with Cheddar cheese,crispy bacon and an egg), and end the daywith a Monster Bacon ‘n’ Beef Cheeseburger(two juicy bacon ‘n’ beef patties withAmerican and Provolone cheese on a RomanoParmesan bun with lettuce, tomato and redonion.)

“This is one way to show people that we domore than breakfast,” Espino says, “and that

we have a lot of affordable meals.”Healthy eaters will be pleased to find clear-

ly defined choices on the menu for those wholike to know the calorie count of their break-fast lunch or dinner.

“We’ve always had healthy options, butnow we are offering more dishes that are 600calories or less with our Simple and Fit menu,”

shesays.

There are even tips on themenu to help you make healthi-er choices — hold the butter,ask for egg substitutes or sugar-free syrup, and ask for dressingsand sauces on the side.

“It’s all about listening to whatpeople want,” Espino says.

And amid the new menu items, signaturedishes and lower-calorie offerings, perhapsthe most welcome change to the menu is the

price reduction. Despite a nationwide increase

in food prices, IHOP has signifi-cantly reduced the price ondozens of menu items. “Acrossthe country, people are finding ithard, so reducing the price ofsome of our most popular dishesis a response to what peopleneed,” she says.

IHOP’s considerable buyingpower was increased last yearwith the acquisition of

Applebee’s, and a corporatedecision was made to reduceprices nationwide.

“It’s good that we can use thebuying power of IHOP to passon reductions to customers,”Espino says.

So, that Country Fried Steak with eggs, pan-cakes, hash browns and O.J. that used to costyou $21.99 is now just $16.28. The T-BoneSteak with eggs and pancakes was $20.99, butnow goes for $18.49. And Sirloin Steak Tipswith grilled onions andmushrooms, eggs and

pancakes has been reduced from$18.99 to $14.99.

With new burgers, reducedprices and healthy optionsthroughout the day, there’snever been a better time torevisit IHOP.

“People will be surprised tosee what we have tooffer,” says Espino.“We’re not justabout breakfastanymore.”

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Above: New lunch and dinner items include lighter dishes, and casual entrees like these chicken quesadillas.

Right: The Bacon 'n' Beef Cheeseburger is new to theIHOP menu. Ground beef and bacon are mixed togeth-er and then made into juicy patties. So far, response tothe smoky, meaty burger has been great.

Right: IHOP Hawaii president Sarah Espinoand a plateful of blueberry pancakes.

FukuyaDelicatessen & Catering

Fukuya Delicatessen andCatering has been a land-mark in the Moiliili commu-nity for more than 75 years.

The secret to the deli’ssuccess is its commitmentto the food. Fukuya contin-ues to dish out the“okazuya” local-stylefavorites it started with —Mochiko Chicken, ShrimpTempura, Potato MacSalad, Hash Patties andMiso Butterfish, just toname a few — and uses thefreshest ingredients avail-able.

“We try our best to getthe best product for thebest price,” says manager

Errison Iwahiro.That translates to plenty

of delicious food at afford-able prices for customers

There are four pre-madebento boxes starting at$6.60 available at the delicounter featuring some ofthe most popular items onthe menu. Or you canBYOB, build your ownbento, and choose from awide assortment of itemslike Shoyu Chicken, ChowFunn, Spring Rolls, HotDog, Baked Ahi and SpamMusubi. Prices range fromless than $1 to $5 per serv-ing.

Fukuya also caters. Frombaby’s first birthday to a50th wedding anniversary,Fukuya’s catering menuoffers something for all

occasions and tastes. Iwahiro says the Variety

Sushi Tray is great for allsorts of festive gatherings.For $2.25 per person,you’ll get an assortment ofNori Maki, Veggie Sushi,Cone Sushi, Egg Maki,Teppo Sushi and InariSushi. Other suggesteditems include Namasu,Noodles, Ham, BeefTeriyaki, Shrimp Cantonand Furikake Mahi, butthere also are other offer-ings like Yaki Tofu withMiso, Shirae, Somen Salad,Kalua Pig, Teri Meatballsand assorted Tempura toselect from.

Catering servicerequires a minimum of 15people per order, anddelivery and set-up servic-es also are available.

Fukuya Delicatessen &Catering

2710 S. King St.946.2073

fukuyadeli.com

Limited customer park-ing available

Open 6 a.m.-2 p.m.Wednesday-Sunday

A CateredExperience

A Catered Experience istalking turkey — Thanks-giving turkey, that is.

It may be only October,but the catering companyis already featuring itsmouthwatering CateringThanksgiving SpecialOffer, which comes stuffedwith all the holidayfavorites along with a fewspecial delights thePilgrims wish they had ontheir menu.

The complete Oven-

Roasted Hot TurkeyPackage is a traditionalfeast that includes a fullyroasted, ready-to-eat 8-10pound Turkey, 4 pounds ofcreamy Mashed Potatoes,4 pounds Poultry Gravy, 3pounds homemadeStuffing, 1 pound sweet-and-tangy CranberryRelish, one dozen DinnerRolls and a Pumpkin Piefresh from Napoleon’sBakery. The turkey comeshot from of the oven, andsimply reheating instruc-tions for the gravy, stuffingand mash potatoes areincluded in the package.

The meal can sate thehunger of approximatelyeight people and costsjust $84.95.

For those with a bigohana (or maybe justsome big appetites), order

five packages or more andreceive a gift certificatefrom A Catered Experienceequal to 10 percent of thetotal purchase.

Or order more food. TheThanksgiving DinnerOrder Form also offersMaki Sushi Roll ($4),Napoleon’s Bakery pies($7.50 each), 2 poundsMashed Potatoes ($5.50),2 pounds Poultry Gravy($5.50), 3 pounds Stuffing($7.50), 1 poundP i n e a p p l e / C r a n b e r r yRelish ($3) and 2 poundsChicken Nishime ($12).

Call A CateredExperience today for anorder form, as supplies arelimited and sell out fast.Mail-in orders must bereceived by Nov. 11, andno cancellations areaccepted after Nov. 18.

A Catered Experience

94-1068 Ka Uka Blvd.677.7744

acateredexperience.com

Free parking availableOpen 8 a.m.-5 p.m. daily

FoodieFAREbySarah Pacheco

Catering okazuya favorites, Thanksgiving dinner

Far Left: Fukuya customerscan mix and match okazuyafavorites like shoyu chicken,potato hash and chow funnLeft: Among the cateringmenu must-haves are shrimptempura, mochiko chicken andnoodles Above: A CateredExperience’s Thanksgivingpackage comes complete withall the trimmin’s

1 0 | D I N I N G O U T | O C T O B E R 3 - 9 , 2 0 1 0

‘Aussie & Saucy’ pairs stellarwine with five-course menu

D I N I N G O U T | O C T O B E R 3 - 9 , 2 0 1 0 | 1 1

on the menu

Azure Restaurant will

showcase the culi-

nary talents of exec-

utive chef Jon Matsubara

as he heads down under for

an “Aussie & Saucy” food

and wine pairing, Oct. 14 at

6 p.m.

Matsubara will be part-

nering with Old Bridge

Cellar pacific region repre-

sentative Steve Fisher to

create a five-course menu

paired with Australian

wines from vineyards locat-

ed in various down-under

regions. The wines are cur-

rently unavailable in

Hawaii.

The exclusive menu will

be offered in an intimate

setting of 28 limited seats,

available by reservations

only. Cost is $125 per per-

son.

Conducting a walkabout,

Fisher will explain each

wine’s place of origin and

taste characteristic

throughout the evening.

“We are creating a cozy

environment so attendees

are able to engage in-depth

conversations with a wine

expert who is knowledge-

able, specifically, in

Australian wines as Steve

Fisher,” said Jim Weisiger,

general manager.

The Aussie & Saucy

menu and select wines

include:

Vegemite“Sammy”• Maracaibo

“Grand Cru”

Chocolate, Fleur de

Sel, and Olive Oil

Wine Pairing:2001 Penley Estate

Sparkling Wine

Coonawarra

�Shrimp on the Barbie• Black Tiger

Prawn, Anchovy

and Marrow Butter

• Sweet Corn,

Tahitian Citrus and

Azure Estate Chili

Pepper

Wine Pairing:2004 Brokenwood Oakey

Creek Vineyard Semillon

Hunter Valley

�King Salmon “Toro”Kiawe, Green Apple,

Horseradish, Rosemary

Wine Pairing: 2007

Leeuwin Estate “Prelude

Vineyards” Chardonnay

Margaret River

�Duo of GameMaple Farms Venison, Taro-

Brandy Puree, Cranberry

Gastrique

Wine Pairing: 2007

D’arenberg “The Derelict

Vineyard” Grenache

McLaren Vale

�Mount Meadows Lamb ChopAbalone Mushroom and

Italian Black Truffle Sauce

Wine Pairing: 2007 Jasper

Hill “Occam’s Razor”

Shiraz

Heathcote

�Fantasy of ChocolateVariety of gourmet choco-

lates

For reservations or more

information, contact the

Starwood dining desk at

921-4600 or e-mail

tdrc.hawaii@starwoodho

tels.com. Four-hour com-

plimentary self or valet

parking is available with

validation.

Above: Azure executive chefjon Matsubara Jon MatsubaraLeft: Creative cutting-edgedishes (like the watermelonpopcorn shown at left) are onthe menu at Azure during“Aussie & Saucy” night.

OCTOBER SPECIALDinner for 10

$151Diced Winter Melon Soup

Crispy ChickenSmoked Tea Duck

Walnut ShrimpSteamed Fish Fillet

Braised Shoyu Pork ThighCrispy String BeansHouse Cake Noodle

Maple Garden /Yen King909 Isenberg Street • 941-6641

www.MapleGardenHawaii.com

10%OFFAla Carte Menu

or Buffet*

(*Up to 20 People)

10%OFF

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

Discover the flavorful cultures of Hawai‘i as we celebrate

century old traditions through modern Hawaiian cuisine.

It took us over acentury to prepare

for dinner.Introducing Plantation Nights

at Kai Market

921-4600 | sh er aton wa i k i k i .comfr ee pa r k ing

Discounts available for Kama‘aina and Kupuna (seniors).

ono, you know

1 4

2 3

tasted this drink in 2008 while celebrat-ing a birthday with friends, and it wasone of those moments when after takingthat first sip, the savory taste waslodged in my memory forever. Whetheryou want to refer to it as a dessert orafter-dinner drink, Spanish Coffee ispure decadence.

Owner Kit Yiu says it’s a highlyrequested item on the menu andalthough it’s usually made with alcohol— Kalua and whiskey, to be exact — anon-alcoholic option can easily be pre-pared. Being that I was on the clock, Irequested the virgin Spanish Coffee,and it was utterly divine. This savorydrink consists of iced coffee with home-made syrup topped with a scoop ofvanilla ice cream, whipped cream andchocolate syrup. Black coffee is notexactly my cup or tea — or my cup ofcoffee, rather — but I’ll take a chilledglass of Spanish Coffee any day.

Kit n Kitchen

1010 University Ave. Varsity Center942.7622

11th Ave. Mexitlan GrillLately Chef Francisco Dominguez

has been busy in the kitchen cooking upmouth-watering authentic Mexican cui-sine for diners jonesing for a taste ofMexico. Although the establishment isfairly new, Dominguez says businesshas been on a steady incline in recentweeks. With 18 years of culinary experi-ence to boot, it’s Dominguez’s passionto produce high-quality food at anaffordable price.

“Everyone has been coming in for theSupreme Chile Relleno ($16.95),” heexclaims. Excited to have me try it, thechef quickly cooked up the freshly bat-tered poblano chile stuffed with shred-ded beef and smothered with freshlymade salsa, cilantro, sour cream andcheese, served with Mexi rice andbeans.

And while the Chile Relleno may besuperb, there’s no doubting the chefwhen he says, “Everything tastes betterwith Horchata!” he exclaims. Oh boy, hecouldn’t be more right about that.

Horchata ($3) is made of rice, milk,condensed milk, evaporated milk andcinnamon. It’s a standard of Mexico andother Latin-American countries. To me,Horchata is reminiscent of eggnog withits creaminess and flavorful spices, onlynot as rich. You can be happy to knowthat it won’t leave you feeling full.However, Horchata can be helpful withdiluting the spiciness of any dish if needbe. So go ahead, do the cha, cha, cha forHorchata. It’s totally worth it!

11th Ave. Mexitlan Grill1137 11th Ave. (11th Ave. Atrium)

737.5678

Pho KitchenNew to Market City Shopping Center,

Pho Kitchen serves diners a healthy

option providing the best in Vietnamesecomfort food. Yet, owners Sandy Linand Alex Chong rave about the Chinesedessert drink Sam Bo Luong ($3.95).Unique to their restaurant, this drinkcontains Job’s tears, dried longan, reddates, lotus seeds, gelatin and thinlysliced seaweed mixed with water, sugar,coconut milk and crushed ice. Visuallyappealing, Sam Bo Luong is sweet in theinitial sip, then with each sip thereafteryou begin to taste the unique flavors ofeach item, which Lin says is beneficialto your health.

“I always sleep well after I drink SamBo Luong,” she says, adding that it aidsin cleansing your system. I must admit,it is an acquired taste if you’re notfamiliar with the ingredients, butrefreshing nonetheless.

Pho KitchenMarket City Shopping Center

2919 Kapiolani Blvd.735-8488


1 Kit and May Yiu from Kit NKitchen put the finishing toucheson the non-alcoholic version ofthe popular Spanish Coffee drink($3.95), with a scoop of vanillaice cream.

2 The author appearing quitecontent at Kit N Kitchen whilesipping on Spanish Coffee.

3 The Horchata at 11th Ave.Mexitlan Grill is a standard drinkin many Latin-American countries.

4 The dessert drink Sam BoLuong ($3.95) is unusual inappearance and taste, but benefi-cial to your health.

recipe

Crispy Seafood DumplingIngredients:

• 8 spring roll wrappers• 4 medium-size shrimp,

finely chopped• 2 scallops, finely chopped• 1/2 cup crab meat• 1/2 whole egg, beaten

• 2 tablespoons chopped green onions• 1/4 tablespoon garlic powder• 1/4 tablespoon onion powder• pinch of paprika • pinch of pepper and Aloha Shoyu, totaste• 2 cups vegetable oil, for deep-frying thedumpling

Preparation

• Combine shrimp, crab meat and scallopwith beaten egg, garlic powder, onionpowder, paprika, green onions, pepperand shoyu sauce until all the ingredientsare combined.• Scoop in one-half tablespoon of the mix-ture and wrap with spring roll skin.

Repeat with all the wrappers.• Pre-heat oil to 320 degrees and fry thedumpling about 2 minutes, or until goldencrisp. Set aside.• When ready to serve the soup, add abig dot of whipped cream and top withfried seafood.

At The Fat Greek onWaialae Avenue, thefood is Mediterranean,

the portions are large and theprices are affordable.

We stopped by andasked Gerry and DeeCarvin what they’d recom-mend.

Dee Carvin:

“We haven’t been here in

some time, but I really like

it. I like Mediterranean

food, but my husband does-

n’t like it as much, so I pret-

ty much have to spend two

or three weeks talking him

into it before we come. He

enjoys it when he gets here.

Today I’m having the

lemon soup — I loved it! —

and the mussels. I also like

the gyros and the specials.

Truthfully, I haven’t ever

had anything here I haven’t

liked. It’s all very good. And

we like the ambience, and

the fact that it’s a BYOB

restaurant with no corkage

fee.”

Gerry Carvin:

“Today I’m having the

Shawarma (lamb and beef

mixed with spices, onions

and parsley, served with

pita bread, tzatziki sauce

and house salad), but the

mussels look really good.

Candidly, today we knew

we wanted to come here or

go next door and we decid-

ed to come here and save

the other restaurant for

later because we haven’t

been here in some time. If

you were to describe this

place as a lanai on St.

Louis Heights you might

hear a groan from people,

but it’s really surprisingly

pleasant. I can highly rec-

ommend it, and I’d say that

the food is very good. In

fact, I wish I’d ordered the

mussels today. They look

very good.”


Butternut Squash & Lobster Bisquewith Crispy Seafood DumplingServes 10by Chef Chai Chaowasaree

Ingredients:• 4 cups diced butternut squash• 2 cups lobster stock (can substitute

vegetable or chicken stock)• 1 tablespoon vegetable oil• 1/2 tablespoon chopped garlic• 2 tablespoons chopped onion• 2 tablespoons chopped celery• 2 bay leaves• 2 sprigs fresh thyme • 1 cup heavy cream• pinch pepper

• salt, to taste (some lobster/chicken stock may already be salty)

Preparation

• In a soup pot with medium heat, add vegetableoil, celery and onion. Sauté for a minute, then addgarlic and sauté for 30 seconds. • Add butternut squash and chicken stock andcook until the squash is soft, about 15-20 minutesdepending on the heat.• Add heavy cream, salt and pepper and puree in ablender until the soup is smooth.

The Fat Greek

Where:

3040 Waialae Ave.

Call:734.0404

what we’re eating at...

Gerry and Dee Carvin stop in at The Fat Greek on Waialae Avenue to enjoysome of the best in Mediterranean food.

The Fat Greek

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

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�

�

For a Special Show in Honor of

Fire Prevention Week5 pm Exhibit, Kalia Room

• Games, Activities,and Contests

• Goodies for the Keiki• Meet Sparky the Fire Dog

6 pm Dinner & Show, Banyan Tree Showroom

For tickets call 955-0555or online

www.halekoa.com

Wednesday, October 6JOIN SPARKY &

THE FEDERAL FIREDEPARTMENT

CELEBRATING 35 YEARS OF SERVICE TO OUR HEROES

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

Discovery Bay (across Ilikai) • 1778 Ala Moana Blvd., Ste 213BYOB (no corkage) • www.MonsoonIndiaOahu.com • 941-5111

10%OFF

KAMA’AINA &MILITARY DISCOUNT EVERYDAY

*VALID MON-THU WITH AD. Not to be combined with any other offer. Expires 10/14/10.

Mon-Sat 9am to 7:30pm; Sun 9:30am to 6pm • 1111 McCully Street • 947-5411

choose from Garlic Chicken or Chicken Katsu

(served daily)Mochiko Chicken

(Wednesday Only), or Karaage Chicken (Friday Only)

$5.95Chicken & Sushi

Bentostarting

from

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

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

Korean Cuisine

Enter 1st driveway on right

OrineSarangchae

KEE

AU

MO

KU

ST LIONA ST

RYCROFT ST

AH

AN

A S

T

KA

HEK

A S

T

LUNCHSPECIALSDaily 10-3

$5.99startingfrom

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

Soju$4.99exp 10/31/10

803 Kam Hwy • 455-5888Pearl City

Lunch Daily11-2pmDinner5-9pm

(must present ad)EXPIRES 10/31/10

10%OFFLunch & Dinner

OctoberSpecial

All To Go Orders

Thai Cuisine

Catering & Party Rooms Available


SPECIAL GUEST APPEARANCESUNDAY ................................... Melveen Leed & friends

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

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

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

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

Buy onedinner entree,

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

Expires 10/12/10.

NATHAN AWEAUOct. 8 only

JERRY SANTOSEvery Monday

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

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

PIANIST TERRY TOMPERFORMS EVERY THURSDAY

6PM TO 9PM

September 25 thru October 15

Smoked Ham Shank

$1450

Bratwurst$1250

Smoked Pork Chops

$1395

Served with: Sauerkraut,German potato salad &Barvarian red cabbage

Breakfast Special: Crispypotato pancakes, bratwurst, &2 large eggs, any style.$975

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

Friday & SaturdayOctober 8 & 9, 201011 A.M. - Midnight

WHERE TO DINECATERERS

CHINESEMandalay (The)1055 Alakea St.

525-8585

Maple Garden/Yen King909 Isenberg St.

941-6641

Kahai Street Kitchen237 Kalihi Street,

845-0320

A Catered Experience94-1068 Ka Uka Blvd.

677-7744Happy Day Chinese Restuarant3553 Waialae Ave.

738-8666

Nice Day Chinese Seafood RestaurantLiliha Square

524-1628

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

971-1818

Hee Hing Restaurant 449 Kapahulu Ave.

735-5544

FAMILY DINING

BibasHale Koa Hotel, 2055 Kalia Road

955-0555

Call for eligibility details.

Angelo Pietro Honolulu1585 Kapiolani Blvd. #10

941-0555

Golden Palace SeafoodRestaurant111 N. King St.

521-8268

Don Ho’s Island GrillAloha Tower Marketplace

528-0807

Duck Yun820 W. Hind Dr.

Aina Haina Shopping Center

373-1303 or 373-4632

On On at McCully1110 McCully St.

946-8833ON ONat McCully

Try Our Famous OXTAIL SOUP!Customer Favorites:

Saimin • BBQ Stick • Ahi NitsukeCorned Beef Hash TempuraMarinated Fried Chicken

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.

�

ke n n y s h a wa i i . c o m

841-0931Kam Shopping Center

Open 6am Daily

841-3733Catering

922-3333Hawaiian BBQ

Royal Haw’n Shp’g Ctr

FOR A LIMITED TIME ONLY*Selected Menu Items are Posted at Restaurant

Offer not valid for Catering or Hawaiian BBQCannot be combined with any other discounts. Expires 10/31/10

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 In(10 Different Plates 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 10/15/10.

(reg. $8.95 each)

Also availableWon Ton Noodles • Pasta • Risotto

Burgers • Sandwiches • Salads

Build your own 10” pizza

with unlimited toppings.

1450 Ala Moana Blvd. Suite 4240, Honolulu, HI 96814 | 808.356.8300

201 Waikoloa Beach Drive, Waikoloa, HI 96738 | 808.443.5515

Fresh. Simple. Authentic.


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!

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

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

Oyster Jam VI

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

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

Wines/Beer

Pre-sale bonus expires 10/10/10$4 free for each $20

Join us at our 6th annualCarnival Style Event

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

www.3660.com

DOMESTICBEER ALL DAY

$2

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

Alsoo Availablee Curry,, Steakk && Pasta

3579 Waialae Avenue737-8820

WHERE TO DINE

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.

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

Kit N Kitchen1010 University Avenue

942-7622

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

924-4990

Kenny’s Restaurant1620 N. School St.

841-0931

Kenny’s Express2nd Floor

Royal Hawaiian Shopping Center

922-9333

Panya Bistro • Bakery • BarAla Moana Center

Mauka - Mall Level

946-6388

Ranch House, The449 Kapahulu Avenue, 2nd Floor

737-4461

FINE DINING

Two Half Slabs of St. Louis RibsIncludes Soup of the Day. Dine in only.Must present this coupon.Not to be combined with any other promo/ discount/special. Expires 10/31/10.

OCTOBER SPECIAL

Savings of $9!

AIEA/PEARLRIDGE98-150 Kaonohi St. • 487-9911

WAIKIKI1972 Kalakaua Ave. • 942-2121

www.tonyromas.comParking Available

Lunch Specials available Mon-Fri

11am to 4pm

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

Kam Shopping Center1620 North School St. C-2

Tel. No. 808-845-0388

Valid w/ coupon only.Cannot be combined w/ other coupons or offers.

One coupon per person. Exp. 10/24/10

Any Combos

50% OFF


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.

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!

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 DINE

GREEKThe Fat Greek3040 Waialae Ave.734-0404

JAPANESEHifumi Japanese RestaurantChinese Cultural Plaza

536-3035

Kobe Japanese Steak House1841 Ala Moana Blvd.

941-4444

Kozo SushiKahala Mall 738-KOZO

Keeaumoku 946-KOZO

Moiliili 951-KOZO

Pearlridge 483-6805

Pearl City 455-6805

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

98-150 Kaonohi St. 486-5100

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

Hinone Mizunone1345 South King St.

942-4848

Red Cafe1334 Young St.

593-2064

ITALIANBella Mia Italian1137 11th Avenue

737-1937

Bella Mia Pizzeria2222 S. Beretania St.

941-4400

Kochi1936 South King St.

941-2835

Top of WaikikiWaikiki Business Plaza

2270 Kalakaua Ave.

923-3877

Stage Restaurant1250 Kapiolani Blvd.

237-5429

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

*DISCOUNT EXCLUDES ALCOHOLICBEVERAGES WITH THIS AD. EXP. 10/31/10.

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

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 10/31/10

FREE BIRTHDAY MEALFOR ANY AGE

Not combinable with other discounts. 65 or older w/Coupon & ID.No online or photo-copied coupons.One coupon per person. Discounts off regular adult price. Expires 10/31/10

SENIOR SPECIAL30% OFF50% OFF

Lunch Dinner


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

Most Delicious Thai Food in Town!

Coming Soon to900 N. Nimitz Hwy

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

Immensely Popular Plate Lunch For $5.70

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

#25ShrimpSalad

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

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)

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.

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

922-4233

Central, in Waikiki Shopping Plaza,

922-4702

West in Ala Moana Cntr-Hookipa Terrace

945-3443

KOREANFrog House Restaurant1604 Kalakaua Ave.

951-9370

Yakiniku Million626 Sheridan St.596-0799

Ton Ton Ramen 95-050 Farrington Hwy,

Waipahu

677-5388

Orine Sarang Chae905-A Keeaumoku St.955-0646Sushi Company

1111 McCully Street

947-5411

Sumo Ramen Kaneohe 234-6868

Kapolei 693-8808

Market City 737-1868

Kamehameha Shp Cntr 848-8186

Pearl Highlands Cntr 456-80802

99 Ranch Mapunapuna 833-3139

Sushi Ichiban3579 Waialae Ave.

737-8820

Sekiya’s Restaurant &Delicatessen2746 Kaimuki Avenue

732-1656

Restaurant SuntoryRoyal Hawaiian

Shpg Cntr 3rd Flr.

922-5511

Sansei Seafood RestaurantWaikiki Beach Marriott Resort

2552 Kalakaua Ave,

931-6286

11AM-2PM, 5-8:30PM • Closed Monday Lunch100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035

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

• Dine-In or Take-Out• Gift Certificates• Catering Available

SERVING THEBIGGEST ANDBEST SHRIMPTEMPURAIN TOWN!

JapaneseRestaurant

SPECIALFLOUNDER

Steam Whole Fish 10 ozwith Ginger, Shitake

Mushroom, Soy Sauce

OPAKAPAKASteam or Wafu

Style

$13.95

or

941-4400Pizza, Stromboli, Hot Subs, Pastas, Oven Baked Pastas & More!

Expires 10/10/10

2222 S. Beretania St. • Sun-Thur 11am-9pm • Fri-Sat 11am-Midnight

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

One coupon per order. Cannot be combined with other offers.Expires 10/31/10

Keeaumokuby Wal-Mart946-5696

(KOZO)


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.

WHERE TO DINE

Green Papaya629 Keeaumoku St.

953-2340

Shabu Shabu Bankok“Thai Style” Hot Pot

949 Kapahulu Ave.

732-7666

Souvaly Thai Cuisine803 Kam Hwy.

455-5888

Bangkok Chef1627 Nuuanu Ave.

585-8839

2955 E. Manoa Rd.,

988-0212

Pho Kitchen2919 Kapiolani Blvd.

735-8488

Yogen Fruz1102 Fort Street Mall

Windward Mall

Hot Pot Shabu Shabu1518 Makaloa St.

942-50083660 on the Rise 3660 Waialae Ave.

PACIFIC RIM

The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel

923-2277

Fukuya Delicatessen & Catering2710 S. King St.

946-2073

11th Avenue Mexitlan Grill1137 11th Avenue, Kaimuki

(11th Avenue Atrium)

737-5678

El Charro Mexicano Aiea Restaurant99-115 Aiea Heights Drive

488-9727

MEXICAN

OKAZUYA SHABU SHABU

THAI

VIETNAMESE

YOGURT

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

FREE PARKING!2494 S. Beretania St.

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

50 Different Items to Choose From

• Kalbi • Sirloin Steak • Shrimp • Sashimi • Chicken • & More

50 Different Items to Choose From

$499Fast Food,Breakfast

Hours Only

$569Fast Food

50¢from each

Vic Pacsold will be

donatedto the

50¢from each

Vic Pacssold will beessold will be

donatedtoo t theh

Restaurant Price $9.08. Some restrictionsmay apply. Offer valid 0ct.1 - Nov.30, 2010.

$$$$ 69Chili Frank PlateChili Frank PlateChili Frank Plate

Restaurant price $6.69 for Chili Frank Plate. $5.99 for Portuguese Sausage or Spam Omelette. Offers good October 1 - 31, 2010. Offer not valid with any other promotional offers, coupons, and discount cards. While supplies last. Other restrictions may apply.

tkk PkFhhhiChChhililili FF k Pll t$$$$$99

Spam orPortuguese Sausage

Omelette


Omelette


Omelette

Featuring Shane’s All-Star Favorites:Chicken Katsu, Spam,Portuguese Sausage& Teriyaki Beef!

www.shanevictorino.orgwww.shanevictorino.org

Chocolate Peanut Butter Cake

Peanut Butter Cream Pie

Peanut Butter Roll

Peanut ButterGourmet Cupcake

Peanut Butter & JellyUltimate Donut

Peanut Butter Cream Puff

Peanut Butter & GuavaJam Coffee Cake Square

Peanut Butter Mahina Pie

Flavor of the Month

Peanut Butter

Chocolate Peanut Butter Cake


tableside

@@tableside

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Above: The sign outside of Bangkok Chef in Nuuanu tells customers all they need to know aboutthe restaurant’s quality of Thai food. Inset: The Fried Long Rice w/Pork plate is one of the more

popular dishes.

1 | Luzette Carter and Don Fasone 2 | Nilou and Sean Gibson, with Cortney Gusick 3 | A statue inside the

restaurant 4 | Allison Yue, with Amy and Eric Ebesu 5 | Patricia Antonio and Joe Samante

Bangkok Chef

With locations in Nuuanu and Manoa,Bangkok Chef has long been satisfyingcustomers’ taste buds with a tasty Thai

cuisine that emphasizes vegetables, herbs andspices. Main course favorites include the spicyThai Green Curry, the refreshing Basil Shrimp andthe always delicious Cashew Nut Chicken. Therestaurant is open from 10:30 a.m. to 9 p.m. Mon-day through Saturday, and noon to 8 p.m. Sunday.Call 585-8839 (Nuuanu) and 988-0212 (Manoa).

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Photos by Lawrence Tabudlo

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Hawaii Dining Out 3 October 2010

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