S E P T E M B E R 1 2 - 1 8 , 2 0 1 0

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

ono, you know

Last June, I traveled for

the first time to Seoul,

Korea, and was impressed

by the rich culture and vast

city life that I was quickly

immersed in. I mingled with

the locals, visited historic

palaces and experienced a

shopper’s paradise at

Myeong-dong and

Namdaemun Market, and

literally signed my life away

while visiting the DMZ

(demilitarized zone) sepa-

rating North and South

Korea. And while each

experience was exceptional

in its own right, it was the

exquisite cuisine

that stood out the

most. No surprise

there! Being the

foodie that I am, I

looked forward to

each and every meal

and fell deeper in

love with Korean

barbecue.

Kalbi, or Korean-

style marinated ribs,

has always been one

of my favorites, and

after having tasted

some of the best kalbi

directly from the

source in Seoul, I was eager

to compare it to the kalbi

selections here at home. I

wound up visiting the fol-

lowing restaurants and,

guess what? You really

don’t have to travel all the

way to Korea to feast on

some of the finest “Ono,

You Know” kalbi in the

world.

So allow me to guide

your nose to some amazing

restaurants located outside

your door.

The best thing about this

legendary Waikiki eatery is

that it’s open at all hours.

With a vast menu selection,

you can get what you want

when you want it. So when

that kalbi craving hits at 3

a.m., Wailana Coffee House

has got you covered. Its

Kalbi Fried Rice ($11.95)

comes with three pieces of

mouth-watering ribs, a

scoop of fried rice, mixed

veggies and unlimited

access to the all-you-can-

eat salad bar.

“We marinate the kalbi a

day in advance in our spe-

cial sauce with lemon, gar-

lic, shoyu, ginger and

sesame seed oil,” says gen-

eral manager Kenton Tom.

The result: Meat so ten-

der and juicy, it will leave

you begging for more. The

flavor of the sesame seed

oil and shoyu mixed with

special seasonings is a

heavenly combination, and

you can be sure that you’ll

be picking every last piece

of meat off the bone. The

char siu fried rice, consist-

ing of egg, char siu, green

peas, onions, carrots, oys-

ter sauce and shoyu, com-

plements the dish perfect-

ly. You also can substitute

the fried rice for baked

potato, rice or French fries.

“It’s a popular item here

and people mostly order it

for lunch or dinner, but you

can order it any time of the

day,” Tom adds. If a hearty

meal is what you’re after,

look no farther than this

famous coffee shop, which

has been a local favorite

since 1969.

Wailana Coffee House 1860 Ala Moana Blvd.

955.1764

Having opened its doors

in 1989, Million Restaurant

is a family business owned

and operated by Chang

Hyun Park and Angela Park.

Known for its high quality

kalbi delights and other

Korean favorites, I can

undoubtedly say that there

are more than a million rea-

sons why both tourists and

residents flock to this local

hangout to satisfy

their appetites. As

you walk through

the doors you are

greeted by the

aroma of boiling hot

stews and piping

hot meat on the grill

— with all this

enveloping your

senses — you know

you’ve come to the

right place.

“The kalbi can be

grilled in the

kitchen or outside

on the yakiniku

tables,” Angela Park

explains. “For the

kalbi soups, the kal-

bi is cooked and the broth

is made by cooking the big

bone kalbi pieces for two

hours. The marinade is the

usual shoyu teriyaki-type

sauce, but we make our

own variation of it. It’s our

own secret sauce we’ve

made.” Patrons can choose

from a bevy of selections

like the BBQ Kalbi Plate

($11), BBQ Kalbi and one

Million Restaurant

Wailana Coffee House

2 | D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0

finestWhere to go for the in

Korean-style ribs

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 publishedby the Honolulu Star-Advertiser.

– See page 16

Top Right: Angela Park pre-pares kalbi for grilling on theyakiniku tables at MillionRestaurant. Right: The KalbiFried Rice plate ($11.95)comes with fried rice, mixedvegetables, salad and, ofcourse, onolicious ribs.

The author’s pursuitof perfect kalbi tookher to several loca-tions, includingWailana CoffeeHouse.

by Alana Folen | Photos by Leah Friel

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Three years on, you’d be hard-pressed to think of Waikiki’smost elegant dining room as any-thing other than a steak housewith gracious style, unrivaledambience and breathtakingbeachside views. The change inthe kitchen, under Uyehara’sguidance, has helped theBeachhouse garner a well-deserved reputation for fine foodand high-quality ingredients.

Uyehara is a local chef whotrained at the prestigiousCulinary Institute in New Yorkand who finds comfort in classicdishes infused with local flair.His French Onion soup — a rich,shimmering, double consomméredolent with sweet Maui onions,topped with toasted baguetteslices and melting gruyerecheese — is a perfect example ofhis ability to elevate simple dish-

es to lofty heights. I don’t believethere is a better example of thissoup in Hawaii, although by nowUyehara is tired of my ongoingenthusiasm for the dish.

“I think that one will follow mearound forever,” he says, smiling.

There are, of course, moresophisticated appetizers on theBeachhouse menu: BlackenedAhi ($14), Steak Tartare ($15),and an impressive Raw Bar ($42)for two that features king crab,lobster tail, sashimi, tigerprawns and Northwest oysters.Still, there’s nothing that speaks

as simply to the timelessness ofEuropean cuisine or showcasesUyehara’s understated masteryof classics than this soup.

Beachhouse is primarily asteak house, where the beefcomes from an Amish communi-ty farm in Pennsylvania.

“We searched the country forthe best beef we could find,”says Uyehara of the artisanraised Moyer beef, “and this isit.”

And while the steaks are suc-culent, of high quality andcooked by a team that thankfullyknows the difference betweenrare and ruined, you should lookbeyond the steak on the menu tofind delicious dishes such asKurobuta Pork Shank ($28),Hawaiian Style Half Chicken($28) and Australian LambChops ($38).

Regular guests to the

Above: The rack of lamb, which offerssix highly seasoned chops, is sure tobecome a signature dish at theBeachhouse. Above: Chef RodneyUyehara’s revisions to the restaurant’smenu have been inspired. Right: TheRaw Bar ($42) features such coolappetizers as king crab, lobster tail,sashimi, tiger prawns and Northwestoysters.

– See page 4

D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0 | 3

cover story

When the Beachhouse at the Moana wastransformed from Sunday BrunchCentral into an elegant steak house,

there were those who thought the ambitioustransition might not work. Changing not just aroom but a staff and a style of cooking, too, wasnot an easy task. Good thing Rodney Uyeharawas in charge of the minor yet required culi-nary revolution.

Vistas, Menu ChangesSoaking in the

Beachhouseat theStory & Photos by Jo McGarry

Beachhouse may be familiar with the

names of some of these dishes, but

expect to find a few alterations next

time you go. Uyehara is reluctant to

say he’s changed the menu.

“The hardest part about changing

a menu is that guests all have their

own favorites and they get upset

when you take things away,”

explains Uyehara, laughing at the

thought of a customer revolt in the

dining room. “So I don’t really take

the dishes off anymore; I just change

them up.”

The menu changes include tender

short ribs from the Big Island, and

organic and free-range chicken.

There’s also a new preparation of

the catch of the day, too, as the dish

comes to the table steaming in a

parchment paper packet and releas-

es a bouquet of aromatic herbs as

the wrapping is cut to reveal tender,

fresh Island fish.

But the standout dish on the

revised Beachhouse menu, and the

one that I predict will become a sig-

nature, is Uyehara’s newest prepara-

tion of lamb. The former menu

offered three double lamb chops

served with a hoisin and garlic mari-

nade. The new version features a

whole rack that’s grilled then sliced

into six individual, juicy, highly sea-

soned chops, served with a season-

al fruit chutney. The “less is more”

dish showcases Uyehara’s under-

stated style, and the lamb is near

perfect when cooked medium rare.

For those who worry slightly

about the wine list at fine dining

restaurants, Beachhouse offers one

of the most balanced, all-encom-

passing lists in Honolulu. From the

chewy, jammy, black fruit of the

Turley “Cedar Man” Howell

Mountain 2007 Zinfandel ($80) and

Fred Scherrer’s wonderful Sonoma

Coast 2006 Pinot Noir ($85) to the

utterly gorgeous Trevor Jones

“Virgin” Chardonnay ($45), there’s

an eclectic list with something to

suit neophytes and oenophiles —

including a surprisingly good Gruet

Methode Champenoise from New

Mexico that delights as an aperitif

for just $36.

At night, the light, breezy dining

room sparkles. Among billowing

white curtains, soft, cushioned ban-

quettes and the sounds of waves

lapping against the shore, there is

an effortless and unrivaled elegance

to the room. With its lovingly

restored original hardwood floors,

pastel hues and architecturally

grand windows, the view from

Beachhouse is impressive — both

inside and out.

More than just a steak house

Beach house at the MoanaWhere:2365 Kalakaua Avenue, Honolulu

Call:923.2861

Website:beachhousewaikiki.com

Top: Short ribs from the Big Island — per-

fect with a glass of the Beachhouse’s own

label Cabernet. Right: The entrance to the

outdoor terrace and the Beachhouse bar.

4 | D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0

cover story

– From page 3

Oops, here it isWe goofed up in last week’s issue

of Dining Out, noting that Ton Ton

Ramen was located at Waipahu

Shopping Center. In fact, the popu-

lar eatery is based at Waipahu Town

Center. We regret that error, but

stand by our word that Ton Ton has

some of the tastiest ramen around.

Mele ‘Ailana with MaunaluaSunday is sunnier with Maunalua on our stage.Appearing for two Sundays, Sept. 12 and 19, 6to 9 pm, is the award-winning group featuringthe beautiful voices and music of BobbyModerow Jr., Kahi Kaonohi and Richard Gideon.Maunalua also performs at our Sept. 17 AlohaFriday Luncheon Show, 11 am to 1 pm, alongwith Manoa DNA and Kupaoa

Kani Ka Pila DatebookSept. 14, 6 pm: Beach 5Sept. 17, 11 am: Aloha Friday Luncheon ShowSept. 17 & 24: Primo Aloha Ale NightsSept. 18 & 25, 6 pm: VaihiSept. 21, 6 pm: HiikuaSept. 24, 4 pm: Mele SongwriterLive Hawaiian entertainment daily, 6 to 9 pm.

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

LIVE

HAWAIIANMUSIC OASIS

HONOLULU DES IGN CENTER

ON KAPIOLANI BETWEEN PENSACOLA & PIIKOI ST.

1250 KAPIOLANI BLVD. • T: 956-1250

FURNITURE SHOWROOM HOURS:

MON. - SAT. 10AM - 9PM & SUN. 10AM - 6PM

H O N O L U L U D E S I G N C E N T E R . C O M

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 CuisineSecond Floor Honolulu Design Center

Culinary Performances DailyReserved Seating: 808.237.5429

Lunch Mon-Fri 11:30a-1:30pDinner Mon-Sat 6-8:30p

OvationAmuse Bouche Lunetta “Prosecco Brut”, Italy, N.V. (4oz)

First Course Hamachi Sashimi with Misoyaki, Daikon Oroshi

Tamano Hikari Junmai Dai Ginjo, Kyoto, Japan (3 oz)

Second Course Kona Lobster, Kahuku Corn, Hamakua Alii Mushrooms, Scallion Hollandaise Sauce

Chateau Pouilly “Pouilly-Fuisse”, France, 2006 (3oz)

Third Course Pan Roasted New Zealand King Salmon, Braised Spinach, Tsukudani Sauce

Patz & Hall “Sonoma Coast” Pinot Noir, Sonoma County, 2008 (3oz)

Fourth Course Grilled Beef Tenderloin, Herb and Goat Cheese Polenta, Roasted Mushrooms,

Red Wine Veal Demi Glace

Duckhorn Cabernet Sauvignon, Napa Valley, 2006 (3oz)

Fifth Course Valrhona White Chocolate-Mascarpone Terrine,

Coconut Milk Sorbet,Vanilla Bean Roasted Pear,

Honey Powder, Candied Pecans

J.J. Prum “Graacher Himmelreich”

Auslese, Germany, 2007 (3oz)

$70 dinner only $105 dinner with pairings

Call 808.237.5429 for reservations.

We look forward to serving you soon.

Convenient location withfree parking.

Stage presents a 5 Course, Wine Dinner Performance

Friday, September 24, 2010

Musicians, comedians, anyone…

Come showcase your talents to your family

and friends during Amuse Wine Bar’s monthly

“Open Mic” series, hosted by Alex Oasay.

Bring your instrument and sign up to

perform at the open mic premiere.

Contact Tony Castillo at

tcastillo@hdc-hawaii.com

5pm to Closing Mon. thru Sat. 2nd Floor Honolulu Design Center

OPENMIC7:30-9:30p every2nd Tuesdaystarting Sept.14th

W I N E D I N N E R

5pm to Closing Mon. thru Sat. 2nd Floor Honolulu Design Center

MTWTF 5-7p $5 Cocktails & Beer Happy HourMTWTF 5-7p $5 Happy Appetizer HourMW 5-8p $50 Wine Card for just $30WTF 5-9:30p Live Music, No Cover Tues 5-10p Military discount with ID

$50 Wine Card for just $3025% Off Appetizers

MTWTFS 8a-5p Military Sun 8a-4p discount at

20% Off Crema Coffee Shop only

D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0 | 5

In case it may have slipped yourmind, it’s National GrandparentsDay today. At Wailana Coffee

House, however, the owners andemployees haven’t forgotten asthey’re ready to welcome all gener-ations in a celebration of family andgood value food.

Located on the corner of AlaMoana Boulevard and Ena Road(directly opposite HiltonHawaiian Village), the coffeehouse is known for exceptionalvalue — particularly during spe-cial events — 24-hour breakfastsand an all-you-can-eat salad barthat accompanies every entrée.

“All of the holidays are verypopular,” says co-owner and gen-eral manager Kenton Tom, “butGrandparents Day is a really spe-cial day here. Our restaurant isvery family friendly and we have anice, relaxed atmosphere.”

And while that ambiance ishard to beat, it’s even more diffi-cult to find prices that offer bettervalue. At Wailana, a GrandparentsDay special menu features com-plete meals that include saladbar, corn on the cob and achoice of baked or mashedpotatoes, french fries, rice ordinner rolls. Dessert,coffee, tea or a softdrink also arei n c l u d e d .Featured specialmeals includeRoasted TomTurkey withSmoked Ham —a gargantuan plateof house-roastedturkey with Wailana’sown macadamia nutstuffing, old-fashionedgiblet gravy and cran-berry sauce for just$12.25.

A Prime Rib Roast din-ner complete with au jus

and creamed horseradish sauceis priced at $16.95, while thePoached Salmon Florentine costs$13.95.

“One of the reasons we see a lotof regular customers and a lot of

families is definitelythe value of ourmeals,” Tom says.

“And we’re knownas a place

where peo-ple can get

local foodlike oxtailsoup, friedrice, kalbiand teri

chicken, anda lot ofAmerican-styledishes likeNew Yorksteak, sand-wiches andfried chicken.There’s some-thing for

everyone here.” The oxtail soup is the kind of

dish that has regulars beating apath to the coffee house door.

Every Thursday for 20 years,bowls of steaming hot oxtailsoup, complete with peanut,cilantro and rice on the side,emerge from the kitchen andmake their way to the waitingtables of devoted customers.

“It’s certainly one of our mostpopular dishes,” Tom says.

But don’t be fooled into think-ing that every dish has remainedunchanged on the menu thesepast decades. The Wailana crewis proud of the fact that therestaurant’s menu has changedwith the times.

“We’ve always updated themenu,” says Tom. “We listen towhat customers want and towhat they like, and over the yearswe’ve adapted the menu to suitour customers and their chang-ing tastes.”

There’s a catch of the day, for

example, that’s served in differentways, and there are three dailyspecials that change seasonally.

“A lot of the dishes on the menuare quite new,” says Tom ofhibachi grilled chicken, shrimpkebabs and fresh opakapaka.

And just as a visit to Wailanawouldn’t be complete without atrip to the salad bar, or a chanceto have Eggs Benedict at mid-night, there’s no ignoring therestaurant’s famous homemademeatloaf — the one with the 82-

word description. The recipe wasdeveloped in 1969 and, as youmight expect, is something of afamily secret. “Our meatloaf is dif-ferent,” says Tom, smiling. “Andpeople do seem to like it.”

Wailana Coffee HouseGrandparents Day Specials willbe served from 11 a.m. to mid-night.

The restaurant’s regular menuis available 24 hours daily, exceptTuesdays.

at

There’sEveryone

SomethingWailana

6 | D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0

Wailana CoffeeHouse and Cocktail LoungeWhere:On the corner at 1860 Ala Moana Blvd./Directly across from Hilton Hawaiian Village

Hours:Open 24 hours, six days a week. Serving full breakfast menu 24 hours.

Call:955.1764

Notes:Validated parking, entrance to covered parking is off Ena Road.

Top: Oxtail soup has been served onThursdays for more than 20 years.Middle: Daily specials come as com-plete meals, and include baked pota-toes, veggies and pasta. Above left:Wailana’s Fried Chicken is a popularentree. Far left: Waitress Julie Acostaserves a hot bowl of oxtail soup.

Story & Photos by Jo McGarry

for

inside feature

what we’re eating at ...

The Willows is celebrating 11

years of business under new

management with a one-night

celebration. A variety of food sta-

tions will be available throughout

the restaurants as well as beer, wine

and spirit stations. Scrips for food

are $4, and there is a $5 cover

charge. Raffle tickets will be handed

out at the entrance for a Vacations

Hawaii Las Vegas getaway for two or

“Dinner at The Willows” for a year.

The celebration is on Monday, Sept.

13, from 5:30 to 10 p.m.

Entertainment will be provided

by Kahua from 6-9 p.m.

Food Stations will include:

• Trio of appetizers, $4

(Hummus on crostini, seared ahi

on won ton, tomato basil skewer)

• Chocolate and peanut butter

bread pudding w/caramel anglaise,

$3

• Vegetable Lasagna, $4

• Oven-Roasted Beef Tenderloin

with Aged Balsamic Jus, $5.

Served with steamed garlic mashed

potatoes

• Salad trio, $4

• Greek salad, smoked salmon, and

spinach, long bean and shrimp

• Bacon-wrapped Shrimp with

Lobster Reduction, $5.

Served with garlic mashed pota-

toes

• Truffled Misoyaki Salmon with

steamed white rice, $4

• Pepper-crusted Pork Loin with

kabayaki glaze, $4.

Served with petite musubi

You may be familiar

with Longhi’s and its

lunch and dinner

menu, but did you know

the restaurant opens for

breakfast as well?

We stopped by early one

morning and asked Toddi

Nakagawa and Flavia

Erickson what they’d rec-

ommend for breakfast.

Toddi Nakagawa:

“I like Longhi’s for break-

fast because they open early

and have such a nice atmos-

phere and a great view.

“The food is so good, but I

have to admit to always eat-

ing the same thing -— the

regular Eggs Benedict and

the freshly squeezed orange

juice. It’s a great place to

come for business meetings

— especially early in the

morning. I work at the Ala

Moana Pacific Center and

it’s so convenient for work.

It’s relaxing, the views are

wonderful and the food is

great.”

Flavia Erickson:

“I used to work in Hawaii

and I would come here with

Toddi, so now I’m back on

vacation and we decided to

come here for breakfast. I

love the omelets, but today I

had something different and

ordered the banana pan-

cakes.

“They are amazing. The

banana is actually inside

the pancakes. The syrup is

really good and I was so sur-

prised to find the pancakes

full of bananas — and not

just sliced and put on top.

It’s more like having a

banana pie for breakfast.”

D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0 | 7

Longhi’sRestaurant Where:Ala Moana Center

Call:947.9899

Website:longhi.com

Longhi’sToddi Nakagawa and Flavia Erickson.

eat this

‘Bargain Wines for Lean Times II’

Where:There also will be aseparate Wine TastingRoom for a $25 pur-chase. Twenty-four dif-ferent wines may bepurchased at retaillocations for $15.99 orless. The price includescover charge and 10 2-ounce tastings.

Info:For reservations to theWine Tasting Room,call The Willows at952.9200

Website:willowshawaii.com

Bottom Left: Bacon-wrapped Shrimp

with Lobster Reduction ($5). BottomRight: Truffled Misoyaki salmon with

steamed white rice ($4). Lawrence

Tabudlo photos

Toasting The Willowswith Food, Wine Fete

Featured Event:

PRIZE GIVEAWAYSVacations Hawaii

LAS VEGASGetaway for 2

WINE TASTING:$25 includes TEN (10) 2oz. Tastings. FREE cover charge to AnniversaryCelebration with reservation.

Entertainment by Kahua

“Bargain Wines for Lean Times II”

includes 1 raffle ticket for a chance to win prize giveaways

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

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!

94-673 Kupuohi Street, Waipahu, Hawaii 96797

From a quick bite to a sweet treat, get satisfied with these delicious options:

Kunia Shopping CenterThree levels of food, fun and fashion!

There’s an outstand-

ing assembly of tal-

ent at Halekulani

next weekend, as profes-

sional bartenders and

mixologists from around

the country come togeth-

er as part of Halekulani’s

Connoisseur series.

The Art of the Cocktail

showcases the talents of

industry legend Dale

DeGroff, universally

acknowledged as the

world’s premier mixolo-

gist.

DeGroff heads a panel

discussion on The

Evolution of the Cocktail,

and respected author

(and Mario Batali’s part-

ner on Iron Chef America)

Tony Abou-Ganim demon-

strates making classic

cocktails at home.

Hawaii’s very own Julie

Reiner will lead an after-

noon tasting inspired by

island flavors.

Chandra Lam, director

of Mixology for Southern

Wines and Spirits of

Hawaii, will be on hand to

discuss Hawaii’s unique

place in the cocktail

world, as the group hosts

a series of cocktail par-

ties and mixers through-

out the weekend.

lite bites

Ad Control fill

MixologistsConverge onHalekulani

When/Where: Saturday,

Sept. 18, at Halekulani,

2199 Kalia Road, Waikiki

The Evolution

of The Cocktail

Who: Julie Reiner, Dale

DeGroff, Simon Ford,

Tony Abou-Ganim.

When: 11 a.m.-noon

Gin: The Noblest Spirit

of Them All?

Who: Noted mixologist

Simon Ford gives a his-

torical overview of his

favorite spirit. Cocktails by

Julie Reiner.

When: 12:15–1:15 p.m.

Tequila: The Trea-

sured Agave Distillate

Who: Dale DeGroff and

Tony Abou-Ganim.

When: 1:30-3 p.m.

Reservations required

Call: 931.5040

Website: halekulani.com

Seminars and Classes include:

Right: Dale DeGroff, theworld’s premier mixologist. Farright: Chandra Lam, director ofMixology for Southern Winesand Spirits of Hawaii. Top right:Some of the country’s finest bar-tenders will be mixing it up atthe Halekulani this week.

8 | D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0

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).

449 KAPAHULU AVE., STE. 101735-5544

WWW.HEEHINGHAWAII.COM

Seafood Prime Rib BuffetSlow roasted prime rib, roast suckling pig, char siu porktenderloin, sashimi, snow crablegs, fresh fish poke, tako

poke, over 25 salads and appetizers, Hawaiian luaubuffet, delicious Chinese entees and much, much more!$27 adults $26 seniors $14 keikis 3 to 12

Served from 4 pm to 9 pm

CELEBRATE THE MOON FESTIVALSeptember 18 thru September 23

Peking DuckImperial Scallop SoupChicken Oyster Sauce

Roasted Garlic Dungeness CrabAsparagus Speared with Prawns

Chinese Broccoli with Minced FlounderMongolian Pork Chop

Braised E Mein with Shredded DuckSteamed Rice

Fresh Baked Mooncake$229 Table of Ten (Reg. $252)

Let Us Do the CookingMandarin Potsticker • Lemon ChickenChinese Chicken Salad • Beef w/Ong

Choy • Wok Grilled Prawns • Ma Po Tofu • Steamed Rice$49 for four (reg $59) Available daily until 6:30 pm

This coupon required. Expires September 25, 2010

Fresh Baked Hee HingMOON CAKES

Now until September 22, 2010

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

Ala Moana (Free Parking)

$4.99Starting from

808-529-4700 • staradvertiser.com

is Oahu’s Answer to Your AppetiteLook for it in the Star-Advertiser-Every Friday in tgif-Pull-out section every SundayCall Sandi Sakaguchi to advertise: 342-8802

foodie fare

When you arrive at

Green Papaya and

Hot Pot Shabu

Shabu, conveniently locat-

ed across from Walgreens

and kitty-corner to

Walmart on Keeaumoku

Street, the smell of barbe-

cue and the promise of a

delicious, hearty meal wel-

comes you even before you

step inside the dual restau-

rant space.

Once you do cross the

threshold into either

eatery, the promise seems

fulfilled with one glance at the color-

ful, photo-filled menus.

The only dilemma is, which item to

choose?

At newly opened Hot Pot, cus-

tomers don’t have to limit their deci-

sions — or their portions — if they

dine shabu shabu. The idea is simple:

Order a broth, pick out some fixings,

and cook it all to your liking at the

table.

The combination possibilities are

endless. To start, the menu features

nine different broths made from

either a chicken or beef base that is

cooked for 24 hours so that the fla-

vors are richly infused. Most people

start with the Original Shabu Shabu

broth, but if you like things spicier

there is a Vietnamese Spicy Shabu

Shabu, Indian Curry Shabu Shabu,

Thai Spicy Shabu Shabu, Kimchee

Shabu Shabu and 4 King Shabu

Shabu. Other interesting flavors

include Bean Curd, Volcano

Pineapple and Vegetarian.

Each bowl of broth is $4.95, and

right now there is a special where if

you buy one, you get the second half

off.

The more soup the better, because

there are dozens of meat, seafood,

vegetable and noodle items to enrich

to your meal. There are more than 30

different meat and seafood options

alone, and generous helpings at that.

Some tasty examples of what’s in

store include chicken breast, beef

tenderloin, lamb steak, pork, sea bass

fillet, baby octopus and shrimp. Each

meat plate is $4.95, and seafood is

$6.50.

Add in heaping platters of mixed

vegetables ($2.95), noodles ($1.75)

and mixed mushrooms ($2.95) and

you have the beginnings of a satisfy-

ing meal.

“We like to say that this is for fami-

ly and friends to enjoy together,” says

owner Bill Trang. “It’s good to have

lots of people to share, and most peo-

ple like shabu shabu at dinner.”

Trang opened Hot Pot Shabu

Shabu about three months ago to

offer loyal Green Papaya customers

something new. He

and wife Heidi started

the casual Vietnamese

cafe 15 years ago, and

in honor of many pros-

perous years, every-

thing on the Green

Papaya menu is 10

percent off through

the end of the month.

That gives eaters

the chance to sample

from the vast and

quite-thick menu of

Fried Noodles, Fried

Rice, Thai Soup

($9.95), King Pho

($8.95) and barbecue.

There also is a Family

Style a la Carte section

for larger parties.

But what Green

Papaya is best known for

is its wide selection of

meatless dishes, includ-

ing Spring Rolls with

Shiitake Mushrooms,

Taro and Carrots ($8.95);

Long Rice Tofu Soup

($7.95); Green Papaya

Salad with Fried Garlic

Tofu ($8.95); Spicy

Lemon Grass Tofu with

Rice Noodles ($9.50);

and Yellow Curry with

Tofu, Sweet Potato and

Taro ($9.95).

Stop by either restaurant for a meal

that promises to be a winner.

Green Papaya629 Keeaumoku St.

Hot Pot Shabu Shabu627 Keeaumoku St.

953.2340Parking available in back lotOpen 11 a.m.-10:30 p.m. daily

Hot Pot, Green Papaya: A Winning ComboBy Sarah Pacheco

?ask jo

JoasK

Dear Jo, My problem is that I

don’t care for meat that ispink. If I order well done,I end up with a piece ofgristle or a lump of char-coal. How can I go out to arestaurant, order a nicelycooked steak, get the samequality as everyone else atthe table (the rare eaters)?

Hungry for a GoodSteak

Dear Hungry for a Good

Steak,

Years ago I visited

many three- and four-star

European restaurants

with a good friend who

would always ordered his

steak “Very well done. No.

Blood. At All.” But that

was Europe, where Mad

Cow disease scared din-

ers out of eating rare

meat and sent steak

prices soaring. In

America, our waiters and

chefs hold a very differ-

ent view of a diner who

asks to have his top

quality steak “over-

cooked.”

But you’re paying the

check, so you have a

good argument that you

should eat what you

like.

Good chefs (well, the

nice, patient kind, at

least) will happily but-

terfly a steak because it

takes less time to cook

so you avoid the char

and the gristle. I could

tell you to insist that

the chef cook your steak

just the way you like it,

but here’s the reality: In

most restaurants, chefs

don’t care to cook

meats past the point of

no return. Why would

they? They got into the

business because they

love food, not because

they want to ruin it.

Here’s how one highly

respected chef comment-

ed on the topic: “We try

to cook it medium for

them,” he says, “but if it

comes back — we just

leave it on the grill and

forget about it!”

So, your chances of

finding a chef who likes

to overcook steak? Rare.

My best advice is to

order fish at the steak

house and cook steak at

home.

Happy Eating!

Have a food orwine question? Ask Jo by e-mailing: jmcgarry@staradvertiser.comor tune in to Table Talk

every Saturday at 10 a.m.

on KHVH 830 AM.

D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0 | 9

Top: Spring Rolls withShiitake Mushrooms, Taroand Carrots ($8.95).Right: Owner Bill Trangoffers customers a varietyof dishes at his restau-rants, Hot Pot ShabuShabu and Green Papaya.Leah Friel photos

�Oyster & Matsutake Chawan Mushi

Matsutake Broth with Rock Shrimp

Soy Sake Glazed ButterfishMatsutake Mushroom Soy Dashi Nage

Kurobuta Pork Tofu withMatsutake Mushrooms

Fire Roasted Filet of BeefMatsutake Mushroom Ragout

Crepe with Chocolate GanacheOrange Scented Vanilla Bean Ice Cream

$9040% off all bottles of wine or no corkage�

737-1177

This Month’s Featured DinnerMATSUTAKEMANIA

Wednesday, Sept. 22 6:30pm

3660 Waialae Ave.www.3660.com

ON THE RISE

tableside

@@tablesideMillion Restaurant

6

345

1

21 0 | D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0

When it comes to the best in Ko-rean food, Million Restaurant,a family-run operation since

1989, is quite simply one in a million.With its tasty Korean-style platelunches, steaming hot noodle soupsand uniquely prepared meat jun dish,Million Restaurant will undoubtedlycontinue to be a popular place for food-ies to gather. Call 596.0799.

Above: Caroline Kim and co-owner Kyung Sook Park, standing outside Million Restaurant, located at 626 Sheridan St. Inset: One of the more popular dishes, the Gop Chang

Chi-ke-Regular Beef Intestine Stew ($15).

1 | Brittany Asatani, Kimberly Man, Caroline Kim and Collen Uechi 2 | Kyung Sook Park with bul-go-ki (beef),

beef brisket, beef tongue and sliced pork belly — served with garlic, special sauce and kimchi. 3 | Scrumptious

pieces of fried man doo 4 | Keola Kajiwara, Sara Pottenger, with Vince and Lisa Tabudlo 5 | Larry

Nguyen, with Tony, Tommy and Thuy Do 6 | Amy Han, Jordan Sun and Eric Han

Photos by Lawrence Tabudlo

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

Come try our most popular combinationSARANGCHAE SPECIAL #2

Enter 2nd driveway on right

OrineSarangchae

KEE

AU

MO

KU

ST LIONA ST

RYCROFT ST

AH

AN

A S

T

KA

HEK

A S

T LUNCHSPECIALS $7.95starting

from

905-A Keeaumoku St. • 955-0646Open Everyday 10am-12am

(BYOB - no corkage fee)

For a Special Show in Honor ofFire Prevention Week

5 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

Authenticc Vietnamesee Cuisine

Openn Everydayy 10am-10pmm // Exeptt Sunn && Wedd 10am-9pm2nd Pho of equal or lesser value w/ad. expires 9/16/10

ALL PHOBUY ONE, GET ONE

Markett Cityy Shoppingg Center29199 Kapiolanii Boulevard

GRAND OPENING SPECIAL

50% OFF

735-8488

��

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

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

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

HAPPY HOUR TACOS!HAPPY HOUR TACOS!

737-5678737-5678

Choose from 7 different meats

D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0 | 1 1

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

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

SPECIAL GUEST APPEARANCE

BROTHERSCAZIMERO

Sept. 15, 22, & 29

SUNDAY ................................... Melveen LeedMONDAY ................................. Jerry Santos & HulaTUESDAY ................................. Robert Cazimero & Hula THURSDAY.............................. Sista RobiFRIDAY ..................................... Makaha SonsSATURDAY .............................. Hoku Zuttermeister

Buy onedinner entree,

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

Expires 9/21/10. BRUCEE SHIMABUKURUSept. 17 only

Bringing you the finest in Japaneseinfluenced French pastries. Over 35

different varieties of delicious,ultra fine pastries in Hawaii. Ala Moana Center-Mall Level,

Mountain side, next to Shirokiyawww.lapalmedor-usa.com

941-6161

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

580 Nimitz Hwy 545-7979

580 Nimitz Hwy.

545-7979

ENJOY BREAKFAST!50% off second entrée with

purchase of one breakfast entrée*9 am to 10:30 am daily

ENJOY LUNCH!50% off second entrée with

purchase of one lunch entrée*10:30 am to 11:30 am

ENJOY DINNER!50% off second entrée with

purchase of an dinner entrée*5 pm to 6 pm

ENJOY HAPPY HOUR!50% off second appetizer with

purchase of an appetizer*5 pm to 6 pm

ENJOY SUNDAY BRUNCH BUFFET!Complimentary champagne or mimosa

with adult buffet*discount will be applied to lowest

price entrée or appetizer; offer cannot be combined with any other promotional offer;

celebration ends on September 25, 2010.

11A.M till Midnight

Roast Turkeyw/ Smoked Ham

$1225

Prime Rib Roast$1695

Salmon Florentine$1395

COMPLETE Dinner includes:"All You Can Eat" Salad Bar, Corn on the

Cob, Chocolate Mint Cake and more!

Eggs BenedictRoyal

$950

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

Sunday, Sept. 12, 2010

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

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

SERVING THEBIGGEST AND BESTSHRIMP TEMPURA

IN TOWN!

SEPTEMBERSPECIAL

Choice of Two Entrées:• Shrimp & Vegetable Tempura • Tonkatsu • Chicken Katsu • Chicken, Beef or Pork Teriyaki • Chicken Karaage • Unagi (add $1 more to meal price)• Salmon, Ahi or Mahi Mahi

(Plain Grilled, Lightly Salted, Teriyaki)Includes Rice, Miso Soup,Toss Salad & Tea

Lunch.............$10.95Dinner ...........$11.95

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

Japanese Restaurant

SEPTEMBERSPECIAL

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

1 2 | D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0

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

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 9/30/10.

Credit Card Sale Only(With Coupon)

Hong Kong Dim Sum &Regular Menu Items

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

15% OFF(Charge) • 25% OFF(Cash)

Dim Sum & Reg. Menu Dine In Special!

10% OFF(Charge) •15% OFF(Cash)

15% OFF Roast Pork, Roast Duck & Char Siu

15% OFF

Celebrating 10Years!

Cash Sale Only (With Coupon)

10% OFF

Happy Day Chinese Restaurant3553 Waialae Avenue

738-8666

Must present couponExpires 9/30/10

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

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”.

September DailyLunch Specials

$8.50Now taking reservations

for Lunch & Dinner

September DailyLunch Specials

$8.50Now taking reservations

for Lunch & Dinner

MO Oyako Style Donburi w/ Pork

TU Skewered Ahi Katsu Teishoku

WE Cold Chicken w/ Sesame Sauce Teishoku

TH Salmon Tempura Donburi

FR Ebi Fried Teishoku

SA Salmon Kama Teishoku

Ready made Bentos available daily

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

LUNCH SPECIAL$8.95Japanese

Set Lunch

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

Alsoo Availablee Curry,, Steakk && Pasta

3579 Waialae Avenue737-8820

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

Excludes beverages. Expires Sept. 30, 2010.

NOMSG

GRAND OPENINGSHABU SHABU Restaurant

942-5008 Healthy & Fresh Ingredients

BYOB (no corkage fee)

Exp. 9/30/10

BROTH50% OFF

ALL PLATE CHOICES

15% OFF

Shabu Shabu Special

1518 Makaloa St. (across Walmart) • Open 7 days, 11am-11pm

BUY 1 GET 2ND AT

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

Expires 9/15/10

Keeaumokuby Wal-Mart946-5696

(KOZO)

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

Ranch House, The449 Kapahulu Avenue, 2nd Floor

737-4461

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

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

D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0 | 1 3

15% Off Any Purchase*

Times Coffee Shop

Koolau Center47-388 Hui Iwa St.

247-2200*Must be $20.00 or more. One coupon per visit. Must present ad.

Not combinable with other offers. EXPIRES 12/31/10WWW.KOOLAUCENTER.COM

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

*DISCOUNT EXCLUDES ALCOHOLICBEVERAGES WITH THIS AD. EXP. 9/23/10.

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

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

6266 SHERIDANN ST.. (backside of Walmart)NEWW HOURS:: MON-SUNN 11AM-122 MIDNIGHT

YAKINIKUMILLION

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

Chicken Breast Bi Bim Naeng-Myun�

�Breakfast • Lunch • Happy Hour • Dinner

Ala Moana Center • Mall Level / Mauka (Next to Victoria’s Secret)

946-6388

WAFFLESServed with 2 pc waffles, cream & fresh seasonal fruits

$7.50(Served at breakfast only)

Side order available with any breakfast entrée order $3.00Price for September 2010 promo only

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

WHERE TO DINEFINE DINING

Top of WaikikiWaikiki Business Plaza

2270 Kalakaua Ave.

923-3877

GREEK

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

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

Sushi Ichiban3579 Waialae Ave.737-8820

Hinone Mizunone1345 South King St.

942-4848

Kochi1936 South King St.

941-2835

ITALIANBella Mia1137 11th Avenue

737-1937

1 4 | D I N I N G O U T | S E P T E M B E R 1 2 - 1 8 , 2 0 1 0

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.

$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.

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)

Tiramisu Torte

Café LatteCheesecake

6” Sugar-Free CoffeeDelite Cake

Mocha Roll

Coffee GourmetCupcake

Mocha Almond FudgeUltimate Donut

Coffee Mahina Pie

Flavor of the Month

Coffee

Tiramisu Torte

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.

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 9/19/10

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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 Hotel923-2277

Green Papaya629 Keeaumoku St.

953-2340

VIETNAMESE

Souvaly Thai Cuisine803 Kam Hwy.

455-5888

THAIBangkok Chef1627 Nuuanu Ave. 585-88392955 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

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additional choice of barbecuechicken, meat juhn, bul go gi beefor fish juhn plate ($11), or a threechoice combo meal of kalbi, BulGo Gi beef and chicken ($13). Forthe ultimate dining experience,get the family or a group offriends together and feastyakiniku-style. For $19, the BBQKing Kalbi on a sizzling platter isa great pick and includes lettucewraps and a specialty salad foronly $5 more. If you’re cravingkalbi in its truest form, opt for theNon-marinated kalbi with lettuceand salad as well ($24). I highlyrecommend wrapping a fewpieces of kalbi along with somekimchi or vegetables of choice ina piece of lettuce for a zesty andfresh Korean treat. Not only is itono, but it’s healthy, too. Otherpopular kalbi items offered hereinclude the Kalbi Stone Pot mixedwith vegetables, otherwiseknown as Bi Bim Bap ($13) andthe Kalbi Soup (regular $10, large$15). Non-spicy and spicy optionsare available. In addition to rice,each dish comes with deliciousseaweed soup and a set of sixside-dish appetizers. If you orderthe kalbi as a yakiniku dish or asa sizzling platter, you’ll also be

treated to Million’s specialtysauce seasoned lettuce salad, let-tuce wraps, and miso paste andgarlic. If you can take the heat,you can even request somejalapeño peppers on the house!

Million Restaurant626 Sheridan St.

596.0799

For the past 25 years, thisyakiniku-style restaurant, locatedon McCully Street, has been offer-ing locals a top-notch all-you-can-eat Korean buffet. Need I saymore? Imagine all the kalbi, BulGo Gi, chicken, spicy pork, kim-chi, taegu and rice you could everwant right at your fingertips.With more than 50 items tochoose from, ranging from maindishes to sides, you’d bettercome ready to grind! As one ofmy favorite buffets, I always workup an appetite at least a coupledays prior to dining here becausethere’s just so much to take in(digestively speaking). Andalthough you have to cook yourown food tabletop — it’s allworth it. The kalbi is juicy andsavory in flavor as it’s marinatedfor 24 hours in a rich concoctionof shoyu, sugar, garlic, ginger anda plethora of other secret ingredi-ents. The Beef Rib-Eye is not oneto pass up either, along with thesirloin steak and the variousselections of kimchi made in-house. Lunch buffet costs $14.95and the dinner buffet is $21.95.

Camellia Buffet930 McCully St.

951.0511

Ono for some fabulousKorean food at an afford-able price? The Frog HouseRestaurant serves up greatportions of some of thebest Korean cuisine intown. Whether you’re inthe mood for a plate lunchor traditional yakiniku flair,owner Jeannie Oh saysthey do it all.

“We have the yakinikuoption that people lovebecause they can maketheir own lettuce wraps,but locals really preferordering the plate — espe-cially the Kal-bi plate,” shesays.

“It’s really good and it’s apretty popular item.”

Kal-bi served yakiniku-style ($24.95) consists oftwo ribs marinatedovernight in a tasty sauce ofshoyu, sugar, garlic, sesame seedoil, ginger and more. Cook it up toyour liking and enjoy the eightside dishes included with themeal.

“The sides differ from day today and we have three differentkinds of kimchi,” Oh explains.

However, if cooking is not your

forte, the chefs here will gladly doit for you when you order the Kal-bi lunch plate ($8.95) or dinnerplate ($13.95). The lunch platecomes with six different sidedishes, while dinner comes withseven. Rice also is included withevery meal.

Frog House Restaurant1604 Kalakaua Ave.

951.8370

Frog House RestaurantCamellia Buffet

Pansit Noodles, Filipino-style Noodles by Chef Chai Chaowasaree

Preparation:• Soak the bihon noodles for 10 minutes tosoften• In a non-stick sauté pan, add vegetable oil,onions and garlic; cook for one minute.• Add shrimp and cook for another minute;add chicken broth, shredded chicken breastand all vegetables until cooked.• Mix in bihon noodles and add soy sauce.Cook for about 5 minutes or until the noo-dles are soft.• Season with salt and pepper to taste, andgarnish with calamansi or lemon on the side.

– From page 2

ono, you know

Ingredients:• 1/2 pack pancit bihon noodles• 1/2 pound shrimp, peeled anddeveined • 1 cooked chicken breast,shredded• 2 cups chicken broth • 1/4 cabbage, sliced into strips• 1 onion, peeled and sliced• 3 cloves garlic, crushed andminced

• 1/3 cup scallions, cut intopieces• 1 carrot, sliced into strips• 2 tablespoons cooking oil• 3/4 cup diced celery• 3 tablespoons soy sauce• 2 tablespoons oyster sauce• Salt and pepper, to taste• 5 pieces of calamansi or 1lemon, sliced

Above: The all-you-can-eat Koreanbuffet at Camellia Buffet comes withkimchi and kalbi. Right: The kalbiserved yakiniku style comes with vari-ous side dishes at the Frog House.

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