Chris Mitchell, MakinoChaya’s general manager of operations, fills his platewith generous portions ofshrimp tempura and crab.

Food lovers are constantly beingdrawn to Makino Chaya becauseof its impressive all-you-can-eatbuffet and a la carte menu, thelatter of which features an alluringselection of seafood delights.See Page 4 | Leah Friel photo

Marvel at Aki’s modern Japanese cuisine | 7Pupus take the spotlight at Stage | 18

ALSO:Topping it all off with pesto | 2

AN EDITION OF

MARCH

24-30,

2013

Mention that one gloriousword, pesto, and my mouthalready begins to water.

Perhaps, I have an affinity for this specialsauce as I am part Italian, but there’s justsomething about this green stuff that’sjust so saucy!

Douse pesto on top of everything andit makes for one stellar meal. Pasta,steaks, sandwiches, you name it — when

paired with pesto, ordinary fare is ele-vated to a whole new level. So, what is itabout this Italian condiment that makesit so special? Well, pesto is a sauce thatoriginated in Genoa in Northern Italy, andits name is affiliated with the Geoneseword pesta, which means to pound or tocrush, referring to the original method ofpreparation. Today, pesto is ground, andtraditionally consists of crushed garlic,

basil and pine nuts blended with olive oil,Parmigiano Reggiano and Fiore Sardo(cheese made from sheep’s milk), but nomatter if it’s ground or pounded, pestodoes wonders.

This week, I visited the following Ono,You Know establishments for their takeon pesto, and while there are many varia-tions out there, one thing is certain, thisbeautiful basil creation always plays to su-perb taste.

Good to GrillPerfectly charred meats and seafood

entice me at Good to Grill, where the chefsmake magic, thanks to a kiawe-wood grilland an open kitchen.

“What we have here is upscale food atreasonable prices,” says director of restau-rant operations Patrick Comer.

And while the plate lunches are top-notch, so are the pizzas, pastas, sand-wiches and salads, not to mention the va-riety of ingredients that accent every dish.Drum roll, please, for pesto!

If you love pasta, which I absolutely do,you’ll fall hard for the restaurant’s CajunSalmon Pasta ($11.99), which features abed of linguine topped with a pesto sauce— immaculate in every sense of the word.

“Our pesto sauce is infused withmacadamia nuts. Pine nuts are usually

ono,youknow

Good to Grill Fendu Boulangerie Plumeria Beach House

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EDITORAlana Folen

Phone: 529-4854diningout@staradvertiser.com

SALES MANAGERSandi SakaguchiPhone: 342-8802

SSakaguchi@staradvertiser.com

SPECIAL SECTIONS EDITOR

Bill MossmanPhone: 529-4863

diningout@staradvertiser.com

Dining OutDining Out is a weekly advertising

supplement published by the Honolulu Star-Advertiser.

Visit us at dining.staradvertiser.com

– See page 16

By Alana Folen | Photos by Rachel Breit

Above: The editor is ready to satis-fy her appetite with Good to Grill’sCajun Salmon Pasta.

Left: Good to Grill’s Cajun SalmonPasta ($11.99)

Happy Hour 5 Specials

5 -7p Mon. thru Fri.Cocktails, Beers and

Great Appetizers

2nd Floor Honolulu

Design Center5pm to Closing Mon. thru Sat.

Honolulu Design CenterOn Kapiolani between Pensacola & Piikoi St.1250 Kapiolani Blvd. • t: 956-1250

Amuse Wine Bar and Cupola TheatreHonolulu Design Center • 2nd FloorFree covered parking

StageRestaurantHawai i . com Lunch Mon-Fri 11:30a-1:30pDinner Mon-Sat 5:30-8:30p

events@hdc-hawaii.com orcall 808.237.5475

Events and Partiesof any size and

budget, we’ll workwith you.

Scan for taste of Stage and to makereservationsinstantly.

$

Stage 6th Birthday Party Celebration!

2 for1 2 for1 Celebration at Dinner Performances OnlyMonday, April 8th thru Saturday, April 20th (Closed on Sunday, April 14)

April 8 thru April 20(Closed Sunday, April 14)Dinner seating start 5p to 9pThis event has “SOLD OUT” 5yrs in a row.

Offer is good on food selections in the dining room only.18% Pre-discount gratuity will be added to all discounted checks.No separate checks, please. May not be combined with any other offers or promotions.

Reservations requiredPlease Call: 808.237.5429for reservations and details

Dinner CelebrationEnjoy the Party!

D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3 | 3

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Makino Chaya’s lunchbuffet is available week-days from 11:45 a.m. to 1:30p.m. ($10.98 per person)and weekends from 11:30a.m. to 2 p.m. ($18.98 perperson). The dinner buffetis offered Monday throughThursday from 6:30 to 8:30p.m. ($25.98 per person),Fridays from 6 to 9 p.m.($25.98 per person), Satur-days from 5:30 to 9 p.m.($27.98 per person) andSundays from 5:30 to 8:30p.m. ($27.98 per person).

“One thing that a lot ofpeople don’t realize aboutMakino Chaya is the factthat we don’t cook every-thing at once,” says ChrisMitchell, general managerof operations. “We serve alot of food, but we cookas it goes. Shrimp tempurais something that we’reconstantly making. Wehave two kitchen staffstrictly working the deep-fryer.”

According to Mitchell,patrons come for theseafood first and foremost.In fact, Makino Chaya iscurrently in the midst ofCrab Fest and offers up aplethora of mouth-water-ing seafood options, in-cluding Dungeness crab,snow crab, king crab andsoft-shell crab (while sup-plies last).

“Available for dinner, cus-tomers who love seafoodcan’t resist this. King craband soft-shell crab have to

Westridge Shopping Center98-150 Kaonohi St., Aiea

486-5100

11:45 a.m.-1:30 p.m. Monday-Friday (lunch)11:30 a.m.-2 p.m. Saturday-Sunday (lunch)6:30-8:30 p.m. Monday-Thursday (dinner)

6-9 p.m. Fridays (dinner)5:30-9 p.m. Saturday (dinner)

5:30-8:30 Sunday (dinner)

makinochayahawaii.com

Relish a World of

STORY BY ALANA FOLEN • PHOTOS BY LEAH FRIEL

DINING OUT • COVER STORY • MAKINO CHAYA

When you’re hungry, access to an all-

you-can-eat buffet is phenomenal,

then add a reasonable price to the

equation, and you’re ready to stuff yourself to

your heart’s content. Makino Chaya in Aiea’s

Westridge Shopping Center dominates, as this

renowned Japanese Seafood establishment

boasts more than 100 items to feast on at the

buffet line or off the menu. »

Shrimp andVegetable Tempura

Makino Chaya’sCrab Fest favorites

»

»

be ordered off the menu,but Dungeness crab andsnow crab are part of thebuffet,” Mitchell states.

“We ordered 50,000pounds of crab in one con-tainer and we go throughabout 300 to 400 poundsa night,” he adds, notingthat snow crab seems tobe the most popularchoice.

“The question I’m askedmost often is what’s thedifference between lunchand dinner, and I alwaysanswer that the higher-quality items are alwaysserved at dinner. Lunch isjust as good, but a lot moresimple,” Mitchell says.

Makino Chaya caters toboth kamaaina and touristsalike with the ultimate goalof keeping its customershappy and satisfied with avariety of fare that won’tbreak the pocketbook. Mostrecently, the restaurantadded melt-in-your-mouthsashimi to its repertoire, with

uni, unagi, hamachi and ahiclaiming the top spots asproven favorites.

“Ahi is the most popular,and we go through threetimes more ahi than any-thing else,” Mitchell says.“Not only do diners havecomplete access to thebuffet line, but they alsocan order off the menu.”

Among the most highlyrecommended menu itemsare Miso Butterfish, KatsuCurry, and Curry and rice. Inaddition to that, MakinoChaya’s teppanyaki grillconstantly fires off morselsof meaty goodness at therequest of its customers.

“One thing you’ll noticeabout our restaurant is thateven though we’re catego-rized as a ‘Japaneseseafood establishment,’ weoffer various ethnically di-verse dishes that appeal tojust about everyone,”Mitchell explains. “OurSeafood Dynamite — amixture of lobster and crab

topped with cheese in acrab shell — is a hit, anddon't forget about thedesserts either!”

Any dessert enthusiastwill tell you that a meal isnot complete unless it endson the sweetest note. Enterthe famous ChocolatePyramid from JJ Bistro &French Pastry and icecream pies from RB’s IceCream Desserts to therestaurant’s dessert station.

RB’s ice cream pies (redvelvet, green tea, Kona cof-fee and mango flavors) aswell as JJ’s Chocolate Pyra-mid are priced at $1.99 perpiece. And if you dine onyour birthday, you’ll receivea free dessert courtesy ofMakino Chaya.

“Everyone is usually fullafter taking part in the all-you-can-eat buffet, so weallow our guests to taketheir dessert home with

them to enjoy later,”Mitchell says.

A hot spot for celebrat-ing special occasions,Mitchell adds that MakinoChaya already has beentaking reservations for up-coming graduation parties.The restaurant seats 350people comfortably, andreservations for larger par-ties are a must.

“We recently began tooffer catering services,which people have beenliking. However, we don’tdo on-site catering — you

have to come here andpick up the food. “We alsomake it a point to workwithin your budget,”Mitchell explains.

Visit makinochaya-hawaii.com to obtain ac-cess to coupons re-deemable at Makino Chaya,as Mitchell says the restau-rant does its best to giveits new and loyal cus-tomers the best deals.

“As long as we’re makingour locals happy, thenwe’re doing our job,” hesays with a smile.

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Ahi

RB’s Ice Cream Pies ($1.99 per piece)

»

»

Uni

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1 Island Summer Roll ($10)2 Stage Sashimi ($15)3 Warm Goat CheeseSalad ($12)4 Kona Lobster Bisque($10)5 Baked Mussels on aHalf Shell ($11)

Rachel Breit photos

Arestaurant’s food shouldmatch its décor. Or is itthe other way around?

Either way, the pairing ofambiance and food sends animportant message of uniformi-ty and careful thought. Thedesigners and chefs at Stagerestaurant in Honolulu DesignCenter have figured it out. Justlike the tables, lighting and art-work that accents the secondfloor eatery overlookingKapiolani Boulevard, the food ismodern, light, upscale yetapproachable. In other words,it's delicious,

Baked Mussels on the HalfShell ($11) are a great way tostart off whatever culinary direc-tion you choose from the mainmenu. The mussels are glazedwith a chili aioli and coated withpanko, thyme, parsley and oliveoil. Baked until golden brownand served on Big Island babyromaine lettuce, the dish is out-standing. The first upfront flavorone experiences comes from themussels themselves. This is fol-lowed by the lingering spicynotes of the herb crust and thevery slight tang of the aioli. Thecrunch of the herb crust alsoadds a textural change thatcomplements the soft mussels.Wonderful.

Lord knows I love a goodsoup. Now, I know how much Ilove the The Kona LobsterBisque ($10). This wonderfullycreamy soup begins with a lob-ster stock that is infused withcream, saffron and tomatopaste. From there, crème fraicheis added along with Big Islandhearts of palm, herb oil and but-ter-poached lobster. The resultis a light and creamy soup that

is fresh, slightlysweet and so wellbalanced that allthe individual fla-vors come through.It’s outstanding.

Fresh sashimi isone of the greatpleasures of appe-tizer dining. Rawbuttery fish, lightly

accompanied with salt, shoyu ora spring of fresh vegetable — itsdelicious simplicity at its best.Stage Sashimi ($15) is a goodexample. Not-so-thin slicedHamachi (Japanese YellowtailTuna) is topped with orange andwasabi tobiko, and a shoyugelee. The gelee is just fun andprovides a cool and liquidcounter to the crunchy and saltytobiko. Rolled and eaten as pre-sented, it’s a delight. Add inpieces of the radish salad withkaiware sprouts and a wasabiponzu sauce, and it just getsbetter.

You can get summer rolls any-where. The ingredients are gen-erally universal as is the flavor.Island Summer Rolls ($10) are abit different. Hirabara babygreens, local tomatoes, Big Is-land hearts of palm, basil and acucumber mint relish are placed

into the soft rice wrapper,and topped with a spicyponzu sauce and orangesegments. If you haven’tyet combined sweet or-ange with fresh mint in yourown cooking, do it. The two

distinct flavors when combinedwith the plethora of fresh ingre-dients creates one of the mostflavorful and unique starter rollsI’ve ever tried. It’s also a tremen-dous palate cleanser, whichmakes it a perfect choice whenpairing with more bold-flavoreditems.

Speaking of salads, WarmGoat Cheese Salad ($12) isamazing. Marcona almonds,beets, Island tomatoes, cucum-ber and Waimanalo mini Thaibasil are topped with a wasabililikoi vinaigrette that by itselfwould be a delightful light dish.Add in the goat cheese that hasbeen herb crusted and fried, andyou have something truly spe-cial. The cucumbers are sweet,the tomatoes slightly citrusy andthe goat cheese is mild, creamyand easily the best I have evereaten. Wow.

STAGE RESTAURANT

WHERE 1250 Kapiolani Blvd.Honolulu

CALL237-5429

HOURS Lunch: Monday-Friday, 11:30 a.m.-1:30 p.m. Happy Hour: Monday-Friday,5:30-7:30 p.m.Dinner: Monday-Saturday, 5-11 p.m.Wine bar: Monday-Saturday, 5-11 p.m.

4

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Starters shine at Stage

941-4444

NIGHTLY 5:30 PM - 6:30 PMTeriyaki Chicken . . . . . . . . . . . . .$15.95Daily Fish . . . . . . . . . . . . . . . . . .$23.95Sukiyaki Steak . . . . . . . . . . . . . .$21.95Teriyaki Steak & Chicken Combo .$23.95

Kama‘aina & Military DiscountAvailable (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.

% OFFall items

mamaya

15Easter Special

492-1863Must present coupon. Cannot combine w/other specials. Exp. 3/28/13

1 FREE LUNCHfrom our Value Menu!

Dine in only. Must present coupon. 1 coupon per party. Cannot combine w/other offers or discounts. Exp 3/31/13.

Purchase 2 regular lunch entrees between 10am - 2pm and receive

23 S. Kamehameha Hwy, Wahiawa 10AM-9PM daily 621-4858

Japanese RestaurantAki, located on themauka side of the

block between Ala MoanaCenter and Walmart,opened its doors lastmonth offering delicious,modern Japanese cuisinein a welcoming, contem-porary setting.

As you walk in to therestaurant, to the rightthere’s a colorful floor-to-ceiling painting by MiroriImai that brings a cheerfulvibe to the place. The fur-niture is all brand-new fromJapan, and at the front ofthe restaurant is a semi-pri-vate partitioned area for atable of four.

The menu features a niceassortment of original yak-itori, nabe and teppanyakidishes, similar to what youwould find in Japan today.In fact, the restaurant’sowner has 17 other eateriesin Japan.

A great dish for some-one who wants to try a lit-tle bit of everything is theYakitori Assortment ($21)consisting of cow tongue,sausage, bacon asparagus,chicken thigh, chicken liver,chicken meatball, quailegg, chicken wing, porkbelly, shiitake mushroom,king mushroom andchicken gizzard; all served

grilled on separate skewers.Also popular is Tan Tan

Nabe ($18, minimum of twoorders required), which isa hot pot cooked at yourtable with pork belly,ground pork, mushroom,tofu, cabbage and greenonion, along with a saucemade from sesame seeds,Korean hot sauce and se-cret spices resulting in atasty flavor that is sweetand medium spicy.

For dessert, New YorkCheesecake ($9) is truly

amazing. Made with fresh,local lemons, and servedwith strawberries, blueber-ries and vanilla ice cream;it has just the perfectamount of sweetness toend your meal.

There’s also a full bar,along with bar seating to-ward the back of therestaurant. Happy Hour is

from 4:30 to 6 p.m. and9:30 p.m. to midnight with$3 pupu specials, and drinkspecials, including $3 for ashot of vodka or tequila;Kirin draft at $10 perpitcher or $3 per glass; andBud Light, Longboard orHeineken at $3 each.

There also is an early birddinner special from 4:30-6p.m. with dinner plates for$12 and nabe for $15 (min-imum two orders, choice ofSpicy, Chicken Meatball orTan Tan Nabe).

The restaurant seatsabout 60 people and park-ing is available at the frontof the eatery. Whetheryou’re dining with family,friends or just wanting tounwind with some goodfood and drinks alone,Japanese Restaurant Aki issure to leave you happy.

1 Tan Tan Nabe ($18)2 Yakitori Assortment ($21)3 Server Brysen Yuen withthe Yakitori Assortment4 New York Cheesecake($9)

Lawrence Tabudlo photos

Aki amazes with modern fare

D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3 | 7

JAPANESERESTAURANT AKI

WHERE 1427 Makaloa St.

CALL955-8528

HOURS Lunch: 11 a.m. to 2 p.m.Monday-Friday;Dinner: 4:30 p.m. to mid-night daily

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Reservations Recommended2440 Kuhio Ave.

922 5555www.hyshawaii.com

Receive acomplimentary

Hy’s Cheesecake & Keepsake Photo For Honoree

Celebrate Your BirthdayWith us and

�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

Celebrate Easter Sunday with family and an extensive breakfast buffet at Rainbow Lanai! The beautiful ocean-

front setting is the perfect backdrop for a true feast, featuring a wide selection of appetizers, salads, entrées

and decadent desserts that include: Assorted Pastries and Muffi ns, Yogurt, Fresh Fruit,

Assortment of Island Salads, Assorted Dim SumA selection of Cold Cuts and Cheeses

HOT SELECTIONSCoconut Crusted French Toast,

Poached Egg & Creamed Spinach Cocotte, Sausage & Egg Biscuits, Baked Ham,

Kim Chee Fried Rice

FROM THE OMELETTE STATIONHand-Made Omelettes with Fresh Ingredients

Adults $32Kids $18, ages 5-12 years (children under 5 are free)

Prices exclude sales tax and gratuity. Complimentary self-parking.

For more information, call

(808) 949-4321 ext. 48Reservations required only for parties of 8 or more.

Oceanfront, Ground Floor at Rainbow TowerHilton Hawaiian Village

Sunday, March 31 6am–12pm

Live Hawaiian Music

Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket

524-1628

Excludes Set Menus; Roast Pork, Roast Duck, Char Siu & otherspecials. 5%, 10% and lobster special not to be combinedwith any other offer/discounts/ specials. Expires 3/31/13.Must present coupon.

Credit Card Sale Only(With Coupon)

Hong Kong Dim Sum & Regular Menu Items

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

10% OFF(Charge) • 15% OFF(Cash)

Dim Sum & Reg. Menu Dine In Special!

5% OFF(Charge) •10% OFF(Cash)

10% OFF

Celebrating 11 Years!

Cash Sale Only (With Coupon)

5% OFF

Happy Day Chinese Restaurant3553 Waialae Avenue

738-8666Excludes Set Menu; Roast Pork, Roast Duck, Char Siu & other specials.

5%, 10% and lobster special are not to be combined with any otheroffer/discounts/specials. Expires 3/31/13. Must present coupon.

Eggs ‘n Things spicesup common break-fast staples to cre-

ate a montage of heartydesserts that will fill youup and satisfy your sweettooth. Known for its break-fast eats and family-friendly atmosphere, Eggs‘n Things will provideexcellent customer servicealong with treats that youwon’t soon forget. Freshingredients and extremelyreasonable prices makefor a great way to spend alazy afternoon filling upyour belly.

Indulge in Special FrenchToast ($12.95). Accordingto general manager EdwinOhta, the dish toppingschange daily, which meansyou’ll have to stop in everychance you get to seewhat’s cooking.

Special French Toast,available day and night, ismade up of three pieces ofsweet bread French toast,packed with sweet-ness and flavor.

Toppings canrange from freshfruit, to chocolatechips and rainbowsprinkles. And that’sall good in our book.

For the ice creamlover (and DiningOut knows there area lot of you outthere), take part inIce Cream Waffle($12.95, availableduring dinner only).You can choose be-tween a strawberry,pineapple or bananatopping in additionto locally mademacadamia nut ice

cream, whipped cream andchocolate syrup.

Cool meets warm in thisdish as the ice cream com-plements the nostalgictaste of the waffle.

For a more colorful ex-perience, Mini RainbowPancakes ($12.75, availableduring dinner only) is thebest choice. But don’t befooled, the pancakes aren’tmulti-colored. However, thesix silver-dollar pieces ofpancake are topped withdifferent toppings: blueber-

ries, chocolate chips, kiwi,pineapple, rainbow sprin-kles and strawberries.

And the toppings don’tjust adorn the top of thepancakes, under the bed ofwhipped cream lies moretoppings to enjoy. That wayyou’re never short on flavorand color.

With three locations onOahu, Eggs ‘n Thingsserves up great food thatcan be eaten in the morn-ing or after a savory meal.In fact, each dish is sohearty, we highly recom-mend that you share.

1 Banana Ice Cream Waffle($12.95)2 Mini Rainbow Pancakes($12.75)3 Special French Toast($12.95)

Leah Friel photos

Eggs-tremely sweet treats

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EGGS ‘N THINGS

WAIKIKI 343 Saratoga Road923-3447Daily, 6 a.m. to 2 p.m. and 5to 10 p.m.

PIIKOI451 Piikoi St.538-3447Sunday-Thursday, 6 a.m. to10 p.m.Friday and Saturday, 6 a.m.to midnight

EGGS ‘N THINGS WAIKIKIBEACH EGGSPRESS 2464 Kalakaua Ave.926-3447Daily, 6 a.m. to 2 p.m. and 4to 10 p.m.

eggsnthings.com

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EASTER BRUNCH MENUFresh Fruit, Tossed Salad,

Eggs Benedict, Portuguese

Sausage, Bacon, Ham,

Chicken Wings, Mahi Mahi Dore,

Snow Crab Legs, Baby Back Ribs,

Steamed Rice, Potatoes O’Brien,

Coffee, Iced Tea, Fruit Punch

Omelette, Waffle & Prime Rib Stations

Complimentary Bread Pudding

Adults - $31.95Children under 12 - $14.95Children under 5 - FreeNo coupons accepted.

Call early for reservations.

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

YakinikuSet Menu B

YAKINIKUMILLION

626 SHERIDAN ST. 596-0799

Serving Hawaii Since 1989

(behind Walmart)

New Hours Mon-Sat 5pm - 2am

Sun 5pm - 11pm$5295only

for 2 people

521-1688Shop A-1 (below Safeway Beretania)1234 South Beretania Sthiasianmix.com

OPEN DAILY 10:30am-8:30pm

Asian Mix

hiasianmix.com

Sipping a cocktailwhile watching thesunset in Waikiki is

one of the finer things inlife, and RumFire’s siz-zling ambiance (lovethose fire pits), fabulousocean view and creativecocktails can make it asublime experience.

Of course, drinks andfood go hand in hand, andRumFire’s creativity doesn’tstop at the bar. The nexttime you’re headed toWaikiki to wet your whistle,please your palate as wellwith a couple of meat-freeyet protein-rich dishes, thenjust sit back and enjoy.

RumFire refers to itsmenu as “local comfortfood” meant for sharing,and its local version ofhummus stands out as awinner in Garlic and Kala-mata Olive Crisps with

Edamame Hummus ($12).If you’re not familiar withhummus, a savory staplein the Middle East, it tradi-tionally consists of pureedchickpeas, tahini (sesameseed paste), garlic, lemonjuice and olive oil, butthere are myriad versionsof and additions to this ba-sic recipe. RumFire’s gen-

erous serving of the cool,creamy concoction pairsperfectly with the garlickyflatbread crisps, and theolives add just the rightbalance of flavors.

Keeping with theedamame theme but bor-rowing from a different re-gion of the world, Rum-Fire’s Flash Stir FryEdamame ($8) features thewhole pods sauteed withIndonesian satay sauce andsesame seeds. You popthem into your mouth, then… well, you know the drillwith edamame. They're justfun to eat.

So order up someedamame and a cool cock-tail — Sunset Mai Tai, any-one? — and settle into thegood life at RumFire.

Contact Terri Hefner at diningout@staradvertiser.com

D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3 | 9

VO veg’noutwith

Terri Hefner

RUMFIRE

WHERE Sheraton Waikiki Hotel2255 Kalakaua Ave.

CALL922-4422

HOURS 11 a.m.-midnight weekdays11 a.m.-12:30 p.m. Fridaysand Saturdays

Garlic and KalamataOlive Crisps withEdamame Hummus($12) and RumFire’sFlash Stir FryEdamame ($8)

Photo courtesy ofRumFire

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

Hyatt Regency Resort & Spa - Street Level 2424 Kalakaua Ave., Ewa Tower

Chicken Salad w/Oriental Dressing4 TYPES OF DIM SUM

(BBQ Pork, Chive Dumpling,Pork Hash, Seafood Dumpling)

Beef & BroccoliKalua Short Ribs

Stir-Fried Assorted VegetablesMinute Chicken Fried Noodle

DESSERT: Almond Float

$10.95 per person10 person minimum

SUN-THURS 6:30AM-10PMFRI-SAT 6:30AM-11PM

593-2800515 WARD AVE.

ISLAND BREAKFAST(mini) 1-egg, 1-scoop rice, sm. portion meat

$5Only

Entire Menu

Available

ASAHI BREAKFAST

BREAKFAST

SPECIAL(6:30-10am)

EARLY BIRD

1 egg, choice of fish, miso soup & 2 scoop rice

(DAILY 6:30-11am)

$899

$799

Braised Short Rib Loco Moco

Loco Moco Burger

Our famous short ribs“Loco Moco” style!

Wagyu Beef, Fried Egg, Hickory Bacon,Homemade Gravy& Crispy Onions!

ROYAL HAWAIIAN CENTERVALIDATED PARKING

WOLFGANGSSTEAKHOUSE.NET

808.922.3600

EASTER BRUNCH $35

BRUNCH COCKTAIL CHAMPAGNE, MIMOSA, BLOODY MARY OR BELLINI

APPETIZER SOUP OF THE DAY, CHOPPED SALAD, CAESAR SALAD OR MELON & BERRIES

ENTRÉE WOLFGANG’S EGGS BENEDICT, FRENCH TOAST,OMELETTE, CLASSIC SIRLOIN BURGER, RIGATONI

BOLOGNESE, OR PETIT FILET MIGNON WITH AU POIVRE

OR MUSHROOM SAUCE* (*ADDITIONAL $10)

BEVERAGECOFFEE, DECAF OR TEA

HappyEas t e r

SUNDAYMARCH 31

11AM - 3PM

BOUNTY SEVEN SEAS

Friday & Saturday 5:30 – 9:30 pm

For Reservations

739-8760

AT

THE KAHALA HOTEL & RESORT

www.kahalaresort.com

YASAAASSofthe

SEAFOOD BUFFET

Step Up to the Plate Anyt ime Ca fewith Alana Folen

A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: PORK CHOP RISOTTO ($13.95)

The foundation for thisdish is the risotto,which Wong prefersover rice. “The risottois imported from Italy,so it’s the best there is.Risotto has a chewytexture about it andeasily soaks up all theflavors,” she says.

The risotto is simmered in a light tomatobroth and accompanied by freshvegetables, including red and green bellpeppers, onion and button mushrooms.Diced morsels of boneless pork loin alsoare mixed into the risotto for additionalflair, and Wong discloses meltedParmesan cheese as a special ingredient.

The meat lover was the inspirationbehind this dish. According toWong, the majority of risotto dishesat the establishment featureschicken and vegetables. She felt theneed to add on a meatier, heartieroption to the risotto portion of themenu. “I’m glad I did becausepeople love the pork chops. This isa best-seller.”

Eclectic in its fare, Anytime Cafe in Market City ShoppingCenter effortlessy melds an exquisite blend of Eastmeets West with its renowned Eurasian cuisine. Having

opened its doors in February 2010, this most-coveted restau-rant is owned by the husband-and-wife team of Ken andCindy Wong, who always strive to give their customers thebest.

Pork Chop Risotto is a favorite at this Hong Kong-style cafe,and has gained quite a following since it made its debut onthe menu a year ago.

ANYTIME CAFEMonday-Friday, 10 a.m.-midnight,

Saturdays, 8 a.m.-midnight,Sundays, 8 a.m.-10 p.m.

Market City Shopping Center2919 Kapiolani Blvd. #218,

Honolulu735-3888

Boneless pork chops adda lot of savory to the

dish, as they aremarinated overnight witha dash of salt, bean curd

sauce, cornstarch, fivespice powder, minced

garlic and a hint ofginger. Once the flavor is

perfected, the meat ispan-fried and baked.

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Photos by Leah Friel

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KITCHEN INSIDER

Who or what inspires you as achef/manager/owner? Peoplecelebrate their greatest momentswith food and beverage, and asa manager, I help create memo-ries and experiences for thosepeople. It could be a wedding,anniversary, even a first date; it isa great feeling to help them cel-ebrate. There is a lot of work be-hind the scenes, but when youwalk through the dining roomand see everyone smiling andlaughing, you know you are do-ing a good job.

What’s your most popular dish?The entire menu is great, but Iwould have to say Lamb Shankand Pork Chop are what every-one enjoys for an entrée. How-ever, we also have many patronswho come in for conversationwith a glass of wine and BakedBrie.

Is there a dish that you create that’snot on your menu, but availableupon request? We change ourmenu from time to time, so yes, weoften get customers who are famil-

iar with some of our older menuitems, and if we have the ingredi-ents in house, we love to accom-modate. Is there one particular dishthat we create? I cannot say thereis. There are many dishes, and Chef

does a great job with all themenus, as well as accommodat-ing to everyone’s wants andneeds.

What is the biggest complimentyou’ve ever received as achef/manager/owner? It is notabout me, really. Usually guestswant to speak to the managerabout what’s not going so well. Onthe other hand, every once in awhile a guest feels the need to callme over to tell me how wonderfultheir experience was, how greatthe food and service was, and thateveryone who approached thetable was wonderful. Those are thebest compliments. It lets me knoweveryone is doing their job, includ-ing myself.

If you could serve food to acelebrity, who would it be andwhy? What dish would youserve? I would have to say Jes-

sica Alba, simply because she isgorgeous. As for the food, I wouldkeep it very simple with some fruitand cheese, and choose my favoritebottle of red wine.

BRASSERIE DU VIN

1115 Bethel St., Honolulu | 545-1115Monday-Saturday, 11:30 a.m. to 4 p.m.(lunch), 4 to 10 p.m. (dinner)

Ever wonder what goes on behind the scenes at your favorite restau-rant? Well, much credit goes to the many chefs, owners and man-agers who work diligently day in and day out to make sure Hawaii’s

diners have a top-notch dining experience.This week, Dining Out gets the inside scoops from Brasserie Du Vin

general manager Dominick Pisciotta, who gives us a little taste ofBrasserie Du Vin and shares just what fuels his culinary drive.

Photo courtesy ofBrasserie Du Vin

Roasted Pork ChopLeah Friel file photo

10% OFF

Senior/Military Discounts Available Mon.-Thurs. Cannot be combined with other offers. Exp. 3/28/13

Stadium Mall 4510 Salt Lake Blvd. 486-3311

Entire MenuAll-You-Can-EatBuffet includes hot entree bar.

LunchDaily 11am-3pm $1495DinnerSun-Thurs 5pm-9pmFri/Sat 5pm-10pm

$2495

with coupon, valid Mon-Thurs

BYOB

BIRTHDAY SPECIAL50% OFF Birthday MealMust be on exact birthday, ID required

HAWAIIAN & FILIPINO FOOD

LUNCH OR DINNERbuy 1 entree, RECEIVE 2ND at

50% OFF2nd plate must be of equal of lesser value. Offer not valid with other offers/discounts. Must present coupon. EXPIRES 3.28.13

MON-SAT 6:30AM - 8PM • SUN 6:30AM - 5PM1310 PALI HWY. • 521-5552

Open Daily Happy Hour 9 -11pm

at PACIFICA HONOLULU TOWER

Combination Appetizer Platter Kataifi & Macadamia Nut Encrusted

Salad

Tangerine Vinaigrette

Dessert, Please Select One

Valet parking or Self parking on street after 6pm

1009 Kapiolani Blvd.www.chefchai.com 585-0011

$60per person

Entrée, Please Select One

Special Easter Menu Sunday, March 31

Service daily from 3:00pm to 5:30pm

COMPLIMENTARY PARKING

2199 Kalia Rd. Honolulu /www.halekulani.com

A Tradition at Halekulani...

Renewed~ Fine Tea Selection

~ Freshly Baked Signature Scones

~ Exquisite Tea Sandwiches

~ Delicate Pastries

Afternoon TeaIN THE VERANDA

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...dining out ...

inside F E A T U R E. . . . . . . . . . . . . . . . . . . .

For more than twodecades, Sushi Kinghas occupied its

throne as the go-to placefor traditional, authenticJapanese cuisine —whether it’s for lunch, din-ner or late-night cravings.

Since opening its doorsin 1992 at the convenientSouth King Street locationjust east of University Av-enue, Sushi King has con-tinued to add popular fa-vorites to its menu. All thechefs at the eatery bringexperience from working inJapan to each dish pre-pared for their local cus-tomers, and the friendly,knowledgeable staff com-pletes the dining experi-ence.

“Consistency in the foodand our staff are key; wereally haven’t changedmuch,” says Shu-LeeKondo, Sushi King’s ownerand manager.

Customers have grownfond of Sushi Deluxe

($22.95), a beautifullyarranged platter featuring10 pieces of sushi — includ-ing maguro, hamachi,salmon, shrimp, white fish,cooked egg and squid —along with an ahi and cu-cumber roll. Requests con-tinue to roll in for ChirashiDeluxe ($24.95), which fea-tures fresh seafood such asmaguro, hamachi, salmon,tako, cooked shrimp,salmon eggs as well ascooked mushroom andsweetened gourd atop abed of sushi rice.

“The Sushi Deluxe andChirashi Deluxe are two ofour most popular items,”Kondo explains.

Sushi King also hasadded new menu itemsthat are growing in popu-larity, including Fresh KonaAbalone ($12.50, dinneronly) prepared cooked orsashimi-style, and KareiKaraage ($14.50, served atdinner, but available atlunch with advance notice),

a deep-fried flounderserved with ponzu sauceand grated radish with chili.Diners also may choosefrom new pupu-style offer-ings such as BaconWrapped Enoki Mush-rooms, Ebi Mayo with ChiliSauce and Bacon WrappedAsparagus ($5.50 each fortwo skewers, available fordinner).

“I’m sure customers willenjoy these new items,”Kondo says. “I look at it asif I was the customer: ‘Am Ihappy with this productand the price?’ They’re allitems that I enjoy.”

New menu items areborn via requests fromcustomers, and Kondo andher skilled staff do theirbest to bring the sugges-tions to fruition. On thesame note, loyal customersasked for live entertain-ment, and Sushi King re-sponded by offering livemusic every Tuesday from7:30 to 9:30 p.m.

Story by Kyle GaldeiraPhotos by Rachel Breit

Top Sushi Deluxe ($22.95)

Above Fresh Kona Abalone($12.50)

Right Chef Yutaka Mitake

Customers also asked forbutterfish, and thanks tothe demand, Sushi Kingnow offers a Broiled MisoGlazed Butterfish ($9.50 ala carte), which also can beincluded as a combinationmeal item.

“There’s a lot of loyaltyhere, and our repeat cus-tomers often give us lotsof suggestions to workwith,” Kondo says. “Weplan on adding more menuitems as soon as our skilledchefs continue to createthem.”

The idea of instituting aspecial lunch and “mid-night” menu came toKondo after she went to apopular local eatery lateone evening and observedcustomers enjoying localcomfort food. The line to

get in to the establishmentwas sprawling out thedoor, and she decided tomirror the concept and of-fer the late-night menu toappease her customers,many of whom work in therestaurant industry andcome to unwind after atough shift.

Sushi King offers a hostof special items availableat lunch, from 11:30 a.m. to2 p.m. and again from10:30 p.m. to closing, de-signed to provide stellarselections at a great value.The eatery features specialplatters for $11.45 each thatinclude rice, salad, soupand a choice of CaliforniaRoll (six pieces), ConeSushi (three pieces) orSpicy Tuna (six pieces, lim-ited availability). The pop-

ular platters are availablein Chicken Teriyaki, BeefTeriyaki, Shrimp and Veg-etable Tempura, Calamariand Vegetable Tempura,Salmon Katsu, Eel Teriyakiand Ahi Cutlet.

The special menu alsofeatures “Curry Rice” com-bination plates, which in-clude salad, house soupand pickles, and a heartyportion of rice covered in asavory curry for $11.45. Thespecial dishes include mainchoices of Ahi Katsu,Chicken Katsu, Pork Katsu,Salmon Katsu, OysterKatsu or Ebi Fry. Addition-ally, one may order ChirashiSpecial ($15.95), the afore-mentioned assortment offresh fish and rice.

The special menu also in-cludes a selection of re-

freshing pau hana bever-ages available after 10:30p.m. Customers maychoose from Budweiser,Coors Light or non-alco-holic beers for $3, smallbottles of Sapporo for $4and large bottles of eitherSapporo or Kirin for $5.75apiece.

Additionally, a new pupumenu was created recentlyto enhance the late-nightdining experience. From7:30 p.m., customers maychoose selected items for$4.50 apiece, includingArabiki Sausage, ChickenKaraage, Ebi-chili Mayo,Edamame and Yakitori.

Kirin Draft also is on specialwith $3.50 pints and $12pitchers.

Sushi King is adept athandling large takeout or-ders, and even can assistwith off-site catering, in-cluding preparation andcreation of fresh sushi andtempura items.

...dining out ...

inside F E A T U R E. . . . . . . . . . . . . . . . . . . .

Above Bacon WrappedEnoki and Ebi Mayo with

Chili Sauce ($5.50 for twopieces)

Right Chirashi Deluxe($24.95)

Far Right Karei Karaage($14.50)

2700 S. King St.,Honolulu

947-2836

Open daily, 11:30 a.m.to 2 p.m. (lunch), 5:30p.m. to 2 a.m. (dinner),closes at 10 p.m.Tuesdays.

SushiKingHI.com,and on Facebookat Sushi KingRestaurant

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a

s

sg

of

w

When People’s Café tem-porarily closed its doorslast year, some customers

were reeling, unsure where theywould go for their fix of Hawaiianfood. Luckily, it reopened lastSeptember, after taking a few monthsto complete a number of renovations.Customers can find new décor, which

includes a brightly painted diningroom and new lights. Another changesince reopening is the addition ofbreakfast to the menu. People’s Cafénow serves breakfast daily until 10a.m.

“We serve Filipino and Hawaiianfood. And it is really homemade style,”explains co-owner and chef Tomas

Ventura, adding that all the foodis made in-house.

If it is Filipino favorites thatyou’re after, Ventura says thatCrispy Pata ($14.60) and PorkGuisantes ($9.50, $6.50 for a mini)are top sellers.

Crispy Pata is a giant pork legthat has been boiled for up to fourhours to create tenderness andthen deep-fried. Customers likethe dish so much that, despite itsimpressive size, some can eat thewhole thing on their own, accord-ing to Ventura.

Pork Guisantes is a colorful dishwith green and red bell peppers,onions and beets. “It is a popular Fil-ipino dish,” Ventura explains.

People’s Café on Pali Highway has beenserving up local food for more than 70years. Current co-owner Tomas

Ventura says that many of the older customers remember comingto the restaurant during their youth. Ventura himself has a long his-tory with the eatery — he has been working at People’s Café sincehe was 17.

“The owner before us, he hired me as a part-time cook,” Venturaexplains. “And from here, I learned everything from the original owner.”

Working under the previous owner, Ventura learned to cookand has been honing his culinary skills ever since. Many of therecipes have remained the same throughout the years. There is,however, one significant change across the board; Ventura doesnot use any MSG.

“All the food we serve here has no MSG,” he confirms.Another big change over the years has been the addition of

Filipino food to the menu.After reopening its doors last September since completing ren-

ovations, People’s Café welcomes a new co-owner, ConradValdriz. He has been involved in the food industry for years, previ-ously running a chocolatemacadamia nut factory, asausage factory and vari-ous restaurants.

“I have known (Tomas)for a long time,” Valdrizexplains. “And I used tocome and eat here.

“The customers whocome here, we knowalmost everybody,” hesays.

New customers neednot be intimidated bysuch a cohesive group.The staff at People’s Café is so friendly and inviting that you’ll feelright at home the minute you step in the door.

TH

ES

IDE

PEOPLE’S CAFE1310 Pali Hwy., Honolulu521-5552

Monday–Saturday, 6:30 a.m. to 8 p.m.Sunday, 6:30 a.m. to 5 p.m.

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with Christina O’Connor

ON

Left Crispy Pata ($14.60)Above Garlic Shrimp ($9.50)

Rachel Breit photos

Pleasing For All People’s Palates

Waston Ventura with Pork Guisantes

Other menu options include Garlic Shrimp ($9.50),a dish that features large, flavorful local shrimp com-plemented with garlic.

Local favorites include dishes such as Oxtail Soup($10.50), which is swimming with cabbage andparsley.

More changes are on the way for People’s Café.“We are planning to change the menu again in

May,” Ventura says. “We are going to put new itemslike Garlic Chicken and Pipikauloa Short Ribs Style.”

He estimates that the menu expansion will includesix to eight new items. And with the renovations thatrecently took place, People’s Café now has a fryer —so customers can expect the addition of more friedgoods to the menu.

Ventura derives culinary inspiration from a varietyof sources — from sampling other fare to discussingfood with friends and customers.

“I go out to eat with my family, and I look to seewhat is popular,” he explains.

Contact Christina O’Connor at diningout@staradvertiser.com

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BY RACHEL BREIT

“It’s got a little crunchiness, butthis thick, sweetened sauce …”Steven Matsuno, executive

general manager of SeafoodVillage, couldn’t even finish his sen-tence. He was overtaken by a bite ofthe Kalua Short Ribs ($18.95) hewas describing. “The sauce is sweetand tangy,” he continues. “The shortribs are fried crunchy and thensautéed in this special sauce.Basically it’s a sweet and sour saucewith honey added.” That’s the win-ning formula for bite-sized morselsthat beg to be eaten with your fin-gers and salivated over.

“They are very popular.” Matsuno’sdeclaration seems to state the obvi-ous. Martin Yan is to be thanked par-tially for the success of the dish.

“Our chefs go back to Hong Kongevery once and a while, and we haverelationships with some celebritychefs that we collaborate with.” Yan,most notably famous for hisaward-winning cooking show,Yan Can Cook, is one of thosechefs.

“Chinese food automati-cally lends itself to eating withfamily and friends,” says Mat-suno.

Seafood Village is the per-fect place to gather friendsand family for a special oc-casion, but you don’t alwaysneed one. Right now,Seafood Village is offering aKamaaina Lunch Party Menufrom 11 a.m. to 2 p.m. for parties of10 or more. And at $10.95 per per-son, you can’t go wrong, especiallysince Kalua Short Ribs are includedon the menu.

Another dish that’s a catch is Tea

Leaves Smoked Jumbo “Kahuku”Prawns ($23.95). Fresh from theNorth Shore and presented in athatched bamboo basket thatharkens back to old-style fishing,the prawns are cooked in their skinsto lock in the flavor. Slices of garlic

cloves and what looks likenori accompany the prawns.

“That’s a tea leaf!” Matsunoexplains. Fresh oolong tealeaves are deep-fried to re-lease their aromas; theprawns are sautéed intothem. The leaves are crispyand salty (like green potatochips) and the prawns burstwith local flavor.

“This isn’t your grandma’s Waikikianymore,” says Matsuno, referringto all of Waikiki’s new attractions.“It’s a great opportunity to comecheck out Waikiki again.” AndSeafood Village is the right place tostop for a bite (or two) to eat.

SEAFOOD VILLAGE

WHERE Hyatt Regency Waikiki2420 Kalakaua Ave.

CALL 971-1818

HOURS Daily, 11 a.m.-2 p.m. (lunch);5-10 p.m. (dinner)

WEB Seafoodvillagehawaii.com

Jaws drop for Seafood Villagechewonthis

Above Oxtail Soup ($10.50)Below Pork Guisantes ($9.50, $6.50 for a mini)

Tea Leaves SmokedJumbo “Kahuku”Prawns ($23.95) andKalua short ribs($18.95) Below Live crabs

Rachel Breit photos

found in traditional pesto. The basil weuse in the pesto also is local,” says JesseNicholson, general manager of Good toGrill.

Thoroughly delicious, the pesto packsa punch. Though some might say pesto isan acquired taste, the blending of crushedgarlic, fresh basil, macadamia nuts andolive oil, to name a few, can bring a forti-fied amount of flavor to any dish.

A favorite of local boy and professionalfootball player Chad Owens, CajunSalmon Pasta is finished off with a slab ofCajun-style salmon, flavored with themost zesty of spices and two pieces ofgarlic bread.

“Good” is an understatement at Goodto Grill.

Good to GrillSafeway Center Kapahulu

888 Kapahulu Ave.734-7345

Fendu BoulangerieFendu Boulangerie’s recipe for success

centers around owner and chef Niel Koep’sraw talent, skill and an eternal passion forthe craft. Located in Manoa Marketplace,Fendu Boulangerie is the No. 1 spot forbaked goods, pastries, breads, desserts,sandwiches, pizzas and paninis. And it’sno surprise that Koep is pesto savvy, ashe incorporates this must-have ingredientinto the eatery’s Fendu Breakfast Panini($7.50) and Basil Pesto Chicken Panini($8.50) — both highly sought-after items.

According to Koep, Fendu BreakfastPanini is a winning combination of eggs,basil pesto, shallots, fresh mozzarellacheese and morsels of Proscuitto deParma ham. Then, Basil Pesto ChickenPanini ($8.50) encompasses chicken ten-derloins sauteed with Hawaiian salt andblack pepper, grilled on rustic bread withbacon, mayonnaise, tomato, shallots andgoat cheese.

“The pesto consists of bits of garlic,macadamia nut, fresh basil, Hawaiian salt,Parmesan Reggiano cheese and olive oil,”

Koep explains, adding that the basil is local. With one bite, you’ll notice a burst of

fresh basil flavor that plays into the paninijust right.

Fendu BoulangerieManoa Marketplace

2752 Woodlawn Drive, #5119988-4310

Plumeria Beach HousePamper your palate with a dining ad-

venture unlike any you’ve ever experi-enced before. Kahala Hotel & Resort’sPlumeria Beach House is a tranquil para-dise amid an upscale, yet casual, open-airatmosphere. Open for breakfast, lunchand dinner, guests may choose from in-door and outdoor seating, while soakingin an unparalleled view and service withaloha.

Known for its variety of buffets, suchas its brunch buffet and curry buffets,Plumeria Beach House also presents anexpanded a la carte menu, which featuresisland-inspired creations, such as BakedCaesar Salad. The name alone suggests a

simple salad for those with small ap-petites. But don’t be so quick to judge.Priced at $19, Baked Caesar Salad is notyour ordinary Caesar, because placedatop a plate of fresh greens are grilledshrimp and scallops tossed with amacadamia pesto and dressing.

I’ve devoured my fair share of Caesarsalads throughout my lifetime, but nonelike this — the pesto is what really sets itapart, as it brings a rich and hearty tasteand texture to the dish that wins me overbite after bite.

Still in the mood for pesto? How aboutdigging into a burger that’s good for you?Plumeria Beach House’s Veggie LoversGarden Burger ($18) is a feast topped withgrilled portobello mushroom, meltedSwiss cheese, ’Nalo greens, balsamicdressing, Kula tomato and pesto tomatopaired with a tempting side of smokedpaprika seasoned fries.

Plumeria Beach HouseKahala Hotel & Resort

5000 Kahala Ave.739-8760

ono,youknow

– From page 2

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Left Plumeria Beach House’s Baked Caesar Salad($19). Leah Friel photo

Above Fendu Boulangerie’s Basil Pesto ChickenPanini ($8.50). Nathalie Walker file photo

Right Fendu Boulangerie’s Fendu Breakfast Panini($7.50). Leah Friel file photo

BY JAIMIE KIM

Located in the West side ofthe Island in Kapolei, HoHo Chinese Cuisine boasts

more than 30 items on both itslunch and dinner buffet menus,at more than reasonable prices.Lunch is only $9.95, while din-ner is $16.95 Monday-Thursday,and $18.95 Friday-Sunday.

Before you jump in, keep inmind two items off the lunchmenu you’ll want to make roomfor: Crispy Chicken Wings and,Salt and Pepper Shrimp.

“Those are two of the bestthings for lunch,” shares generalmanager James Ching.

Both dishes are deep-fried, en-

suring a “crunch” when you bitein. Five-spice seasoning is used toprovide rich flavors in the chicken.And don’t be deceived by itsname — the shrimp isn’t seasonedwith your ordinary salt and pep-per. Instead, the restaurant useshot chili pepper and sea salt.

Another item off the menu thatwill leave you feeling refreshed isCold Ginger Onion Chicken. Afterthe chicken is steamed, it iscooled down and served with aginger-onion sauce.

Of course, it being a buffet,those aren’t the only items tochoose from. Also included is anoriental salad bar, a pupu section(with items such as egg rolls andwon ton), a starch section that

includes fried rice and noodles,and desserts to end your feast.

In the afternoon betweenlunch (served from 10:30 a.m. to2:30 p.m.) and dinner (servedfrom 5 to 9 p.m.), the buffetcloses. However, if you’re stilllooking to get a fix of the restau-rant’s Cantonese-style cooking,items can still be chosen fromthe a la carte menu.

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eatthis

HO HO CHINESE CUISINE

WHERE 590 Farrington Hwy.,Kapolei

CALL 692-9880

HOURS (Dine-in) 10:30 a.m. to 9p.m. Sunday through Thursday,and 10:30 a.m. to 10 p.m. Fridayand Saturday; the lunch buffet isavailable from 10:30 a.m. to 2:30p.m. daily; dinner buffet from 5 to9 p.m. daily

Surfers know the Hawaiian scale of wave measurement: theactual wave height is almost twice as what’s quoted. At Tsunami,it’s no different. The flavors are maximized. “Before, we used tooffer bar-style food,” Rick Shibasaki, manager of Tsunamiexplains. “Now we have a much more refined menu.” With chefWade Ueoka at the helm of the menu, the restaurant is dishingup Hawaiian regional cuisine with a twist. The eatery experi-ments with fresh, local produce and meticulously prepares eachdish to bring out the unique flavors, such as Tonkatsu ($16),which is slow-roasted before frying and served with braised cab-bage and a mustard katsu sauce. Hours are Monday-Friday, 4:30p.m. to 2 a.m., Saturday 6 p.m. to 2 a.m., closed Sunday. Formore information, call 596-0700.

XtraHelping

Tsunami

Hearty eats at Ho Ho Chinese Cuisine

Tonkatsu ($16). Lawrence Tabudlo filephoto

Left Crispy ChickenWings. Leah Friel filephoto

Below Salt andPepper Shrimp.Nathalie Walker filephoto

Korean Hibiscus BBQ

Kaimuki Shopping Center 734-8232(Lower Level) Formerly in Aina Haina Shopping Center

with each Bulgogi Pokum or

Regular/Combo Plate.

This coupon offer not valid with other specials or discounts. Valid thru 04/30/2013. Limit 5 coupons per order.

Bulgogi Pokum – Marinated beef ribeye stir-fried with sweet potato noodles, round onion, carrots and green onion. Served on a bed of “Hapa-rice” (brown & white rice) and your choice of (4) vegetables, 13 varieties to choose from

FOURFREE MANDOO

OPEN EASTER SUNDAY

Happy Hours Early Bird Specials 4:30 PM – 6:00 PM9:30 PM – 12:00 AM

Kirin Draft $3 glass / $10 pitcher Longboard & Heineken $3 Bud Light $3

4:30 PM – 6:00 PMTwo-Choice Dinner PlateDaily Salad, Miso Soup & Rice

Nabe (Minimum 2 orders )

Loco Moco

choice of Spicy, Chicken Meatballor Tan Tan Nabe

(2) Main Dishes to choose: Grilled Salmon, Mackerel, Chicken Karaage, Croquette,

Curry & Today’s Special

Lunch 11am-2pm M-F • Dinner 4:30pm-Midnight Daily 1427 Makaloa St. • 955-8528

10$

15$

12$

1137 11th Ave

1 8 | D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3

In May 1988 when Pearl RidgeElementary School teacher Mrs.Kohara announced to her sixth

grade class everyone would be enter-ing Tony Roma’s statewide drawingcontest, one shy but bright studentreluctantly obliged.

“I never liked to draw,” explainsDawn Tsue.

One month later, the restaurantchose her delightful rendition of itsmenu as the winnerand little Dawn won aset of brand new en-cyclopedias.

Twenty-five yearslater, management atTony Roma’s set outto track down and re-connect with Tsue.When they did, theydiscovered she wasnow a wife and proudmother of two youngchildren. Nevertheless,Tsue remains thesame humble, reserved person shewas as a student.

“I still don’t like to draw, but the con-test is a nice memory to have,” saysTsue. “My kids think it’s pretty cool.”

Tony Roma’s may not be an artschool, but the restaurant does encour-age diners to appreciate the arts, edu-cation and community while also pro-moting a family-friendly atmosphere.

“It has been great to witness all thesupport that has come from one con-test winner,” says Lennon de Leon,general manager of Tony Roma’s. “Wedefinitely want to start the contestsup again one day soon.”

Although the contest may now belong behind her, Tsue is sure her rela-tionship with Tony Roma’s will con-tinue to thrive.

“I like coming here because the foodis great, especially the baby back ribs,”says Tsue. “My husband and I recentlycame here for our anniversary, and ourkids love the food as well.”

Tony Roma’s hopes to continue itssearch for four more art contest win-ners from previous years. In the mean-time, those with a penchant for artshould keep up the good work. TonyRoma’s could be coming to a schoolnear you.

FOLL

OW YOUR ART

BY MICHELLE LEE

TONY ROMA’S

WHERE 98-150 Kaonohi St., Aiea

CALL 487-9911

HOURS Monday-Thursday, 11 a.m. to 10 p.m.and Friday-Saturday 11 a.m. to 11 p.m.

Chef Jean-Pierre Choy, at left, with Dawn, Kameron, Kennadie and Jon Tsue,and WDI director of operations Hawaii, Lawrence Chun. Tony Grillo photos

St. Louis Ribs (Special, two for $39)

Right Wolfgang's Crabcake($22.95)Below Executive chefJames Donahue

Rachel Breit photos

You don’t have to travel all the way to New York toenjoy an authentic steakhouse. In fact, atWolfgang’s Steakhouse on the third floor of Royal

Hawaiian Center, everything from prime USDA BlackAngus meat to an elegant decor scheme is exactly asyou’d find it at any of founder Wolfgang Zwiener’s foursteakhouses in the Big Apple. It’s just that in Waikiki — youcan chomp away on a sumptuous filet while gazing out ofexpansive windows that overlook breezy Kalakaua Avenuewith its tall, rustling palms.

Ever since Zwiener opened his Waikiki location in 2009,patrons have been awed by thoughtfully prepared andcarefully executed meals of supreme quality.

A beautiful example is Porterhouse steak for two($104.95).

“It’s a specific cut from the short loin,” says executivechef James Donahue, who grew up on the Winward sideand traveled to NYC for three months to learn the estab-lishment’s culinary secrets. “It has to measure at least twoinches outward from the bone to the end of the filet.”

This 32-ounce piece of exquisite meat — often hand se-lected by Zwiener himself — then goes through a renowneddry-aging process, in which it is kept in a chilled 35-36 de-gree room for 28 days.

“We age on site,” explains Donahue. “We really want toseal the meat so all the flavor stays inside, and it intensifiesthe flavor even more.”

The resultingbeef dons a gor-geous marbleiza-tion, which hintsat its flawless fla-vor. No fancyseasoning orelaborate mari-nades areneeded, just thetrue essence ofthe beef, which is

best highlighted with a straightforward charand broil. Once it’s brought to your table, siz-zling in its own juices, you’ll truly understandthe meaning of tenderness and juiciness.

The steakhouse’s appetizer menu also is fullof sophisticated eats. Wolfgang’s Salad ($16.95)features generous chunks of bacon mixed withshrimp, roasted red peppers, green stringbeans, onions and tomatoes in a red wine vinai-grette.

Then there’s Wolfgang’s Crabcake ($22.95),prepared with jumbo lump crab meat as wellas mixed greens and house-made tarter on theside.

For unbeatable New-York style fine dining,head to Wolfgang’s.

WOLFGANG’SSTEAKHOUSE

WHERE Royal Hawaiian Center,Building C, Level 32301 Kalakaua Ave.

CALL922-3600

HOURS Sunday-Thursday, 11 a.m.-10:30 p.m.Friday-Saturday,11 a.m.-11:30 p.m.

WEB wolfgangssteakhouse.net

D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3 | 1 9

@tablesideAsahi Grill

tableside

Local, island-style fare bursting with Asian flair is the foundation of the menuat Asahi Grill. While the famous oxtail soup is the most popular of the localeats — with its fall-off-the-bone meat and flavorful broth — there is some-

thing on the menu for everyone. Shrimp Tempura, Butterfish, Curry, Soft ShellCrab Salad and Loco Moco are tasty items to pick from, just to name a few. Thenext time you need a fixing of local must-haves, be sure to visit Asahi Grill onWard Avenue — there is a lot to fill up on. For information, call 593-2800.

Rachel Breit photos

Above: Victoria Sayno with Soft Shell Crab Salad Inset Top: Soft Shell Crab Salad ($11.50)Inset Bottom: Our "Famous" Oxtail Soup (Regular $13.95, Small $11.95)

1 | Diane, Carol and Earl Nakashima 2 | Kyle and Craig Tagawa 3 | Derek Peterson and Joyce Charles

4 | Mildred and Kay Hokama 5 | Jason Domingo and Chris Jones 6 | Chie Imamura and Eri Kawaguchi

6

4

1

2

5

3

2 0 | D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3

Happy Easter...$36

(Sunday, March 31, 2013)Order in Advance

(Mountain side, next to Shirokiya)941-6161

Crab ClawsMusselsClamsShrimp

Raw Oysters

Call 922-6868for Reservations & Information

2284 Kalakaua Ave.

Open 7 Days from 11am-10pm

Dinner 5pm - 10pmat the old Waikiki III Theatres

Parking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.

www.atlantisseafoodsteak.com

Seafood Boat

$39.95

HAPPY EASTER

MITSU-KENHome of the Famous Garlic Chicken

Come visit us at our

NEW LOCATION2300 N. King Street

(across New City Nissan)

Tues-Sat 5am-1pm/Sun-Mon Closed 848-5573

We havePARKING!

801 Dillingham Blvd.(next to Costco Iwilei)

Honolulu Hawaii 96817

Waipahu Shopping Plaza94-300 Farrington Hwy., Suite F-1

Waipahu, Hawaii 96797

Easter SpecialSeafood Halabos

Open on Easter Sunday

955-17641860 Ala Moana Blvd

Open 24 HoursValidated Parking

Prime Rib Roast $1695

SeafoodContinental

$1475

Roast Turkey w/Smoked Ham

$1395

DINNERS INCLUDE“ALL YOU CAN EAT” SALAD BAR,

Corn on the Cob, Coconut Cake and MORE!

Eggs BenedictRoyal $1050

Breakfast served 24 Hours

11AM - MidnightSunday, March 31, 2013

841-0931Kam Shopping Center

Open 6am Daily

Easter Specialstoday thru Easter (3/31)

Honey Mustard Glazed HamServed with yams and rice

$13.95Shrimp Curry Omelette

Served with potato lasagna$14.95

Coupon must be surrendered at time of purchase.One discounted item per coupon. Not valid onprevious purchases or with other offers.Exp. 3/31/13.

88 Piikoi St., Honolulu593-1200 • kissatencafe.com

with any purchase

1⁄2OFF1⁄2OFF One IceCream ParlorItem

One IceCream ParlorItem

with any purchase

BYOB

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com

922-5511

RESTAURANT

SUNTORY

WHERE TO DINE

Symbol KeyBreakfast

Lunch

Dinner

After Midnight

Alcohol Served

Online

Catering

Atlantis Seafood & Steak2284 Kalakaua Avenue922-6868

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

Napoleon’s BakeryLocated inside of Zippy’s

AMERICAN

BAKERYFendu BoulangerieManoa Marketplace2752 Woodlawn Dr. 988-4310

Larry’s Bakery(across Target in Salt Lake)4369 Lawehana St. 422-0059

Eggs n’ Things Ala Moana451 Piikoi St538-EGGS (3447)

Eggs n’ Things Saratoga343 Saratoga Road923-EGGS (3447)

Waikiki Beach Eggspress2464 Kalakaua Ave(Aston Waikiki Circle)926-EGGS (3447)

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

Camellia Buffet930 McCully St.951-0511 • 951-0611

BUFFET

Celebrate EasterAll Day at Il Lupino

Breakfast 7AM-12PMBrunch Menu to 3PM

Lunch 12-5PMDinner* 5-10:30PM

*Dinner specials include Grilled LambChops, Braised Short Ribs, a Vegetable

Risotto, Stuffed Calamari & more.REGULAR MENU ALSO AVAILABLE.

ROYAL HAWAIIAN CENTER

VALIDATED PARKING

WWW.ILLUPINO.COM • 808.922.3400

735-5544449 KAPAHULU AVE., STE 101

www.HeeHingHawaii.com

www.HeeHingHawaii.com

MARCH SEAFOOD SPECIALS

EASTER CELEBRATION AT HEE HINGSUNDAY, MARCH 31, 2013

Live Maine Lobster $14.95* (reg. $35)

*with purchase of an entree Live Dungeness Crab

$25 (reg. $37.50)Steamed Fresh Oysters

Black Bean Sauce $15 (6 pieces)

EASTER SUNDAY BRUNCH BUFFETSunday, March 31; 9 am to 2:00 pm

International Assortment of Salads, Ahi Poke,Hawaiian Luau, Hong Kong Dim Sum BarRoast Leg of Lamb, Peppered Roast Beef

Carving, Roast Pork, Favorite ChineseEntrees and Desserts including fresh baked

cakes & pies, almond float and more$23.95 Adults $22.95 Seniors $11.95 Keikis 4 to 12

EASTER SUNDAY SPECIAL MENUPeking Duck, Golden Mushroom Scallop Soup,

Garlic Butter Maine Lobster, Chicken andShrimp Asparagus, Black Pepper Beef Short-ribs, Hunan Tofu on Spinach, Sweet and SourWhole Fresh Fish, Braised E Mein with Duck

Steamed Rice, Mango Tapioca$279 Table of 10

$1 OFFAny Breadpurchases over $4

Must present coupon • exp. 3/28/13

DAILY BREAD SPECIALSMONDAY Ciabatta TUESDAY Rustic Kalamata Olive Bread WEDNESDAY Sundried Tomato CheesebreadTHURSDAY Foccacia DereccoFRIDAY Walnut RaisinSATURDAY Hamakua Farms Mushroom BreadSUNDAY Buckwheat Fig

“All Natural no added chemicals”

988-43102752 Woodlawn Dr. • Manoa Marketplace

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

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

A fi ne steak. A fi ne experience.

tender moments

of bliss.

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

exceptionally textured and uniquely tender.

Kissaten88 Piikoi St.593-1200

WHERE TO DINE

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

Anytime CafeMarket City Shopping Center2919 Kapiolani Blvd735-3888

Canton Seafood Restaurant923 Keeaumoku St.955-3388

Five Star International BuffetRoyal Hawaiian Center, Bldg C, Level 3.380-9300

Hee Hing Restaurant 449 Kapahulu Ave. 735-5544

Golden Palace Seafood Restaurant111 N. King St.521-8268

Ho Ho Chinese Cuisine 590 Farrington Hwy.692-9880

CATERERS

Makino Chaya98-150 Kaonohi St. 486-5100

CHINESE

Jade Dynasty Seafood Restaurant Ala Moana Center •1450 Ala Moana Blvd. 4th Floor - Ho’okipa Terrace947-8818

Happy Day Chinese Restaurant3553 Waialae Ave.738-8666

Yakiniku Camellia BuffetStadium Mall4510 Salt Lake Blvd.486-3311

CAFE

Lung Fung Chinese Restaurant5724 Kalanianaole Hwy.377-5566

Little Village Noodle House1113 Smith St.545-3008

PEARLRIDGE98-150 Kaonohi St.

808.487.9911

WAIKIKI1972 Kalakaua Ave.

808.942.2121

www.tonyromas.com

2$39

(Savings of $19)

TONY ROMA’S RIBSAND GRILLED SHRIMP

Dine in only. Must present this coupon. Not to be combined with any other promo/discount/offer.

Expires 4/30/2013.

for

INCLUDES 1/2 LOAF OF ONION RINGS.

D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3 | 2 1

Open Easter SundayMarch 31st

Call In Your Orders Today!

Pearlridge (Phase II) . . . .483-6805Moiliili . . . . . . . . . . . . . . . .951-5696 (KOZO)Kahala Mall . . . . . . . . .738-5696 (KOZO)Pearl City by Wal-Mart . . .455-6805Keeaumoku by Wal-Mart . .946-5696 (KOZO)

WWW.KOZOSUSHIHAWAII.COM

Ward Center(next to Ryan’s Grill) 375-1200

Open Daily 11am - 9pmwww.infernospizzahawaii.com

Pepperoni or Cheese Pizza Small Salad (2) Soft Drinks

11am-4pm

*Offer not valid with other offers/ discounts. Expires 3/28/13

Reg. $19

Easter Seafood & Dim Sum BrunchSunday, March 31, 2013

Over 40 items to choose from...Crab Legs, Shrimp, Roasted Duck,

Dim Sum & more!

Jade DynastySeafood RestaurantAla Moana Center 947-8818

Large Saimin with Vegetables

20% OFF**Some exclusions may apply. Exp. 3/31/13

Must present coupon upon ordering.One coupon per table.

BUY ONE PIZZA50% OFF

739-5000

PIZZA IS OUR BUSINESS

Offer expires 3/31/13.Not valid with other offers/discounts.

Open Daily 11am-Midnight1006 Kapahulu Avenue

(Corner of Kaimuki/Kapahulu Ave.)

FREE DELIVERY Kaimuki, Diamond Head, Waikiki, Makiki/University

receivesecond at

NOW OPEN!5% OFF BREAKFAST & LUNCH10% OFF DINNERWith valid ID. Times vary by location. Not valid on take-out or retail items. Not valid with any other offer or promotion.

Original Loco Moco

www.eggsnthings.

Ala Moana451 Piikoi St538-EGGS

Saratoga343 Saratoga Ave

923-EGGS

Eggspress2464 Kalakaua Ave

926-EGGS

Corned Beef Hash Loco Moco

www.eggsnthings.com

Morals are social and personal guidelines. It is what guides us to do right and refrain from wrong. A strong set of morals builds character. Only putting yourself out there in life’s different situations can you be “in the other person’s shoes” and feel something that cannot be taught.

Sincerely,

www.shirossaimin.com

WAIMALU98-020 Kam Hwy.488-8824

WAIPAHU94-256 Waipahu Depot St.

676-2088

EWA BEACH SHOP. CTR.91-919 Fort Weaver Rd.

689-0999

Dear Hearts,

Bryce “Saimin Jr”

678-8058New Items

678-8058

808 Yong’s BBQNow Serving Breakfast All Day808 Yong’s BBQNow Serving Breakfast All Day

$1 OFFMINI FAMILY PACK

WHERE TO DINE

Henry Loui’s2850 Paa St.833-3728

Good To Grill888 Kapahulu Ave.734-7345

Seafood VillageStreet Level, 2424 Kalakaua Ave., #102971-1818

Big City DinerKailua 263-8880Kaimuki 738-8855Pearlridge East 487-8188Waipio 678-8868Ward Center 591-8891

Mandalay (The)1055 Alakea St.525-8585

Maple Garden909 Isenberg Street941-6641

Asian Mix1234 South Beretania St.521-1688

Asahi Grill Ward515 Ward Ave.593-2800

Nice Day Chinese Seafood RestaurantLiliha Square, 524-1628

Royal Garden Chinese RestaurantAla Moana Hotel, 3rd Floor410 Atkinson Drive942-7788

FAMILY DINING808 Yong’s BBQ94-216 Farrington Hwy #B1-4678-8058

Himalayan Kitchen1137 11th Ave.735-1122

BAR & LOUNGE

15% OFFFOOD & DRINKS

$3.00 BEER

1272 SOUTH KING ST. | 596-0700M-F 4:30pm - 2am, | Sat. 6pm - 2am | Sun Closed

4:30pm-8:30pm with this coupon | exp. 3/31/13Beer and Nuts - Beer Braised Pork Belly.

Bao Buns, Boiled Peanut Pesto

2 2 | D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3

LUNCH 11 am - 2 pmHAPPY HOUR 2 pm - 5 pm • Ala CarteDINNER 5 pm - 10 pmValidated Parking

Royal Hawaiian Ctr. | Bldg C, Level 3 380-9300 FiveStarWaikiki.com

KAMA‘AINA, MILITARY & SENIORS % OFF

Dinner Buffet15

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. Excluding Holidays. Expires 3/29/13.

SENIOR SPECIAL! 65+

20% OFFLUNCH & DINNER

ONLY ONE TYPE OF COUPON PER PARTY

98 51*Menu and Prices Subject to Change *Dinner Menu Only

BIRTHDAY SPECIAL!FREE BIRTHDAY MEAL FOR ANY AGEWith Family & Group LUNCH & DINNER20% OFF

ONLY ONE TYPE OF COUPON PER PARTY

Must have minimum 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. Must purchase beverage. Expires 3/29/13.

www.3660.com3660 Waialae Ave. • 737-1177

O N T H E R I S E

Easter Egg HuntSunday, March 24 - Thursday, April 4

Present this adMarch 24 through April 4,

At the end of dinner you can choosefrom a basket of eggs to see what

your “golden egg” brings you.*Valid in main dining room only.

Offer good for immediate redemption.Not Valid on Easter Sunday.

One egg per table.

You have a chance to win:

• Up to 20% off yourfood bill

• Gift Cards valued at$15, $20, or $25

• A free dessert

$15.95 Complete Dinner

$11.45 Complete Lunch& after 10:30 p.m.

EARLY BIRD SPECIAL

947-2836Open 7 Days • 2700 So. King St.

Sapporo & Kirin (large) $5.75after 10:30pm

New Hours 5:30 - 6:45pm

OUTRIGGER REEF ON THE BEACH | 2169 KALIA RD. | 923–2277 | VALET PARKINGOCEAN FRONT DINING

Join the Ocean House in

Celebrating Our 10thAnniversary

—We are celebrating —

Our 10th AnniversaryFor a

SPECIAL BREAKFAST AND DINNER

OFFERVisit our website

www.oceanhousewaikiki.com

HAWAII’S NEWEST Korean Yakiniku Experience

Dine-in only. Limit 1 free Cold Noodle per coupon/party. Must present coupon. Cannot combine w/other discounts or specials. Exp 3/28/13Hawaii

1726 Kapiolani Blvd (across Convention Center) FREE parkingon Kalauokalani Way Sun-Thurs 11AM-1AM ~ Fri-Sat 11AM-2AM 941-6678

Birthday& GroupParties

Welcome!

Naeng Myun (Cold Noodle) with purchase of our new Mixed Combo Yakiniku Set

Happy Hour9:30pm-Close

Receive a

FREE

Premium Quality Beef & Pork

WHERE TO DINE

Kit N Kitchen1010 University Avenue942-7622

Molly’s BBQ & SeafoodWAHIAWA23 S. Kamehameha Hwy.621-4858

Pagoda1525 Rycroft St.948-8356

Restaurant Epic 1131 Nuuanu Ave.587-7877

Shiro’s Saimin HavenWAIMALU98-020 Kam Hwy. • 488-8824

WAIPAHU94-256 Waipahu Depot St. • 676-2088

EWA BEACH SHOPPING CENTER 91-919 Fort Weaver Rd. • 689-0999

Shore Bird RestaurantOutrigger Reef on the Beach922-2887

Tony Roma’sWAIKIKI1972 Kalakaua Ave. • 942-2121AIEA98-150 Kaonohi St. • 487-9911

Wailana Coffee House1860 Ala Moana Blvd.955-1764 Kenny’s Hawaiian BBQ

Royal Hawaiian Shopping Center, 2nd floor922-3333

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

Zippy’s Call the one nearest you

JJ Bistro & French Pastry3447 Waialae Ave.739-0993

New Eagle Cafe1130 N. Nimitz Hwy.545-2233

D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3 | 2 3

New Hours of Operation:Breakfast Service: Daily 6:30am-1:00pm Lunch Service: Monday-Friday 11:00am-2:00pmBrunch Buffet: Sunday 10:00am-2:00pmDinner Buffet: Friday-Sunday 5:00pm-9:30pmDinner Service: Nightly 5:00pm-9:30pm

*For information/reservations callPagoda Restaurant at 948-8356

or go to our website at:Pagodahawaii.com

A new twist on an old favorite

HAPPY HOUR DAILYfrom 3:30-6:30PM

Pagoda Floating Restaurantwould like to invite you to our Happy Hour from3:30pm-6:30pm with refreshing Drink Specials and mouthwatering Appetizers.

Seafood Linguinew/Tarragon Cream Sauce

589-2299510 Piikoi St.

484-222298-150 Kaonohi St.

TWO GREAT LOCATIONS!

Piikoi St. 2-6pm & 9:30-close

Aiea 4-6pm & 9:30-close

HAPPY HOURKobe Beef

Shabu Shabu$1695 **while

supplies last**

OPEN EASTER SUNDAY!

3447 Waialae Avenue J JFRENCHPASTRY .COMCALL 739-0993

Additional

FREE DESSERTWith purchase of 4-course meal

at $24.70. Free Chocolate Pyramid with any 4-Course meal

$29.95 and higher.

Come and Celebrate Easter & our 14th AnniversaryCome and Celebrate Easter & our 14th Anniversary

OpenEaster

Sunday!

Today thru April 15th!Today thru April 15th!

Sunday, March 31, 2013DIM SUM BRUNCH BUFFET

featuring… a variety of Hong Kong Style Dim Sum

Adults $21.99 • Senior (60+) $17.99 • Children (3-12) $13.99

• Salt & Pepper Shrimp • Pork Hash • Chicken Dumpling• Shrimp w/Nori Roll • Deep Fried Shrimp Dumpling

• Mochi Rice in Lotus Leaf • Spareribs • Tofu w/ Watercress Salad • Tripe w/Ginger Sauce

• Chicken Feet • Taro Puff • Egg Flower Soup• Haupia Gelatin Cake • Fresh Fruit• and much more!

SEATINGS: 10:30AM & 12:30PM525-8585Monday-Sunday

10:30am to 9:00pm

1055 Alakea StreetFREE PARKING

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

www.themandalayhawaii.com

LUNCH, DINNER & LATE NIGHTTRY OUR

DESSERTS!

WAFU STEAK

3008 Waialae Ave.

5-6p & 9pm- midnightHAPPY HOUR

259-7100

DINNER Tues-Sun 5p-Midnight Closed MondayLUNCH Tues-Sun 11am-2pm

RESTAURANT & PUPU BAR

BrasserieHALF OFF BOTTLES EVERY TUESDAY

Elegant, Informal Dining

1115 Bethel Streetwww.brasserieduvin.com

Sample Du Vin’s Award WinningWine List at Half Off

Great for Groups and Celebrations6pm to closing

Reserve List and French Champagne not included

545-1115951-0511/951-0611

* MUST PRESENT COUPON TO RECEIVE SPECIAL DISCOUNT. SPECIAL VALID ONLY ON ADULT PRICES. EXP. 3/31/13.

SUPER SPECIAL

KOREAN CUISINE

$17.95 10:30 AM -2:30 PM

$25.952:30 PM -10:00 PM

$22.95

$12.95

923 KEEAUMOKU ST.955-3388Best Cantonese Cuisine

OPEN DAILY: 10am — midnight

SUMMER SPECIALS!$5.99LUNCH SPECIALS

Includes Soup

$7.99DINNER SPECIALS

Try ourMiso-Tan Ramen

with a side of Gyoza!

Our Brothsare made from

scratchwith no MSG!Mon: 5-10pm | Tues-Fri: 11am-2:30pm/5-10pm

Sat: 11am-10pm | Sun: 11am-9pm

2080 S. King Street(past McCully St.)

(808) 947-5919

Hoku’sThe Kahala Hotel & Resort, Lobby Level5000 Kahala Ave.739-8760

WHERE TO DINEWolfgang’s SteakhouseRoyal Hawaiian Shopping Center, Bldg C, Level 32301 Kalakaua Ave.922-3600

Hy’s Steak House2440 Kuhio Ave.922-5555

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

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

Plumeria Beach HouseThe Kahala Hotel & Resort, Beach Level5000 Kahala Ave.739-8760

People’s Cafe1310 Pali Hwy521-5552Hawaiian &

Filipino Food Stage Restaurant1250 Kapiolani Blvd.237-5429

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

Max’s Of ManilaWAIPAHU94-300 Farrington Hwy

HONOLULU801 Dillingham Blvd.951-6297

FILIPINO FINE DININGFifty Three By The Sea53 Ahui Street536-5353

HAWAIIAN

INDIAN

People’s Cafe1310 Pali Hwy521-5552Hawaiian &

Filipino Food

2 4 | D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3

4369 Lawehana St. (across Target in Salt Lake) |

www.larrysbakery.com or find us on OPEN Mon - Fri 6AM - 1PM

Sat 6AM - 12PM

AT ALA MOANA HOTEL 410 ATKINSON DRIVE 942-7788

Stuffed Top Shell With Seafood

Reg. $45

Baked Rock Salt Ranch Chicken

50% OFF

Reg. $6.95

Must present coupon, Dine-In only. Cannot be combined with any other offer

or special. One discount per dish per table. Both items must be ordered at least a day

in advance. Expires March 31, 2013

Shrimp Bisque Soup or House Green SaladLobster Risotto -

~OR~Ribeye Steak -

Cream Brulee

EASTER SPECIALMarch 29 - April 1, 2013

OPEN TIL MIDNIGHT!

$2195

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

Waimalu Shopping Center98-042 Kamehameha Hwy #3

Open daily 10am-9pm

Sandwich& DrinkHiSandwich& Drink

Vietnamese Fast Food,

Smoothies & Bubble Tea

Not combinable with other offers/discounts. Valid w/ coupon thru 3/28/13

487-7372Military receive 10% off w/ valid ID

10% OFFENTIRE BILL

Like us on Facebook

Mon–Fri 8am–9pm Sat–Sun 6am–9pm

COMPLIMENTARY SOUP or HOUSE SALAD, BEVERAGE & DESSERT

WITH PURCHASE OF DINE-IN LUNCH OR DINNER ENTRÉE! Original Coupon required, photocopies not accepted.

One Coupon/Entrée/Person. Exp. 3/28/13.

1130 N. NIMITZ HWY. www.neweaglecafehawaii.com

ph: 545-2233

Hours of Operation

WHERE TO DINE

Hifumi Japanese RestaurantChinese Cultural Plaza100 N. Beretania St.536-3035

IchirikiAIEA98-150 Kaonohi St.484-2222HONOLULU510 Piikoi St.589-2299

Romanos Macaroni GrillAla Moana CenterHookipa Terrace 356-8300

Genki SushiAina Haina 373-4033Ala Moana 942-9102Ewa Town Center 683-1003Kaneohe 247-9595Kapahulu 735-7700Kapolei Commons 674-4227Waiau 485-0227Waikele Center 678-3180Ward Center 591-5600

Chinpei Ramen2080 S. King Street947-5919

Taormina-Sicilian Cuisine227 Lewers St. 926-5050

Gyu-KakuWINDWARD MALL46-056 Kamehameha Hwy F1922-5511

KAPIOLANI - 1221 Kapiolani Blvd., #105589-2989

WAIKIKI - 307 Lewers St.926-2989

Japanese Restaurant Aki1427 Makaloa St.955-8528

JAPANESE

MamayaPearl Kai Shopping Center98-199 Kamehameha Hwy, #A-7B492-1863

Il LupinoRoyal Hawaiian Center922-3400

ITALIAN

Inferno’s Wood Fire PizzaWard Center (Next to Ryan’s Grill)1200 Ala Moana Blvd. 375-1200

Monday thru Friday 4:30pm-6:30pm

HAPPY HOUR MENU

1131 Nu‘uanu Ave. 587-7877 Reservations RecommendedValidated Parking Available

restaurantepichawaii.com

startingfrom$4

F E A T U R E D B E E R S

AuthenticIndian Cuisine. UNDER NEW

MANAGEMENT/OWNER SINCE MAY 2012CALL:

941-5111

FREEAPPETIZERWITH PURCHASE

OF 2 ENTRÉELunch only. 2 Appetizers Max for a party of 4 or more.

Exp. 3/31/13

Validated Parking Discovery Bay (Across Ilikai)

LUNCH: Wednesday - Sunday 12-2:30pmDINNER: 5pm - 10pm Daily

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

Catering Available

BYOBNo Corkage

D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3 | 2 5

The pulse of paradise. | www.staradvertiser.com

For questions related to yourHonolulu Star-Advertiser subscription

CALL

538-NEWS(6397)Request a vacation stop • Make a paymentBilling or delivery questions • Start a new subscription

KAILUA 263-8880KAIMUKI 738-8855

PEARLRIDGE EAST 487-8188WAIPIO 678-8868

WARD CENTER 591-8891www.bigcitydinerhawaii.com

Find us onFacebook & Twitter Apple Cobbler Ala Mode 7.49

Sunday, March 31st

Shrimp & REAL Crab Frittata 12.99BREAKFAST:

Fish Piccata 14.99BRUNCH:

U.S.D.A. Choice Prime Rib 25.99DINNER:

KAPOLEI MARKETPLACE590 Farrington Hwy692-9880

ALL-YOU-CAN-EATSEAFOOD BUFFET

PRIVATE PARTIESavailable for

20-300 people

Call for details

Starting at $9 .95 Mon-Fri $9.95 Sat-Sun $11.95

Mon-Thurs $16.95 Fri-Sun $18.95

LUNCH:

DINNER:

(Next to Makino Chaya) 98-150 Kaonohi St., Aiea

Try Our Tasty HASH TEMPURA!

The Best Hash Tempuraon the Island!

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

www.SekiyasRestaurant.com

SEKIYA’S RESTAURANT& DELICATESSEN

2746 Kaimuki Ave732-1656

ACROSS KAIMUKI H.S. 2012

Serving Hawaii for 77 Years!

KOKUAPAC

$8.08 FastFood

M A R C HM A R C HM A R C H

25¢ from everyKokua Pac

sold will bedonated to HUGS.

11112222

3333

SPAGHETTI WITHGARLIC BREAD Available

DAILYBREAKFASTBENTO

AvailableBreakfast hours only,11pm - 10:30am

Spaghetti with Garlic Bread, $6.99 Restaurant, Kokua Pac $9.30 Restaurant. Prices slightly higher at Zippy’s Kahului. Offer valid from March 1 - 31, 2013 (Spaghetti with Garlic Bread & Breakfast Bento), March 1-April 30, 2013 (Kokua Pac) at all Zippy’s locations. Not valid with any other promotional offers, coupons or discount cards. Sorry, no substitutions. While supplies last. Other restrictions may apply.

5.995.995.995.99Fast food

3.70each

Fast foodONLY

3.70each

Fast foodONLY

3.70each

Fast foodONLY

3.70each

Fast foodONLY

WHERE TO DINE

Tanaka of TokyoEAST, in King’s Village 922-4233CENTRAL, in Waikiki Shopping Plaza922-4702WEST, in Ala Moana Cntr-Hookipa Terrace945-3443

KOREAN

Sushi King2700 S. King St. 947-2836

Sekiya’s Restaurant & Delicatessen2746 Kaimuki Avenue732-1656

Sushi Company 1111 McCully Street 947-5411

Yakiniku Million626 Sheridan St.596-0799

Korean Hibiscus BBQKaimuki Shopping Center3221 Waialae Avenue734-8282

Yakiniku Don-Day 905 Keeaumoku St.951-1004

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

Odoriko Japanese Restaurant2400 Koa Ave.923-7368

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

Sakura Restaurant3008 Waialae Ave259-7100

678 Hawaii (Kang Ho Dong Baekejeong)1726 Kapiolani Blvd.941-6678

Kobe Japanese Steak House1841 Ala Moana Blvd.941-4444

Sumo Ramen Kaneohe 234-6868Kapolei 693-8808Market City 737-1868Kamehameha Shp Cntr 848-8186Pearl Highlands Cntr 456-808299 Ranch Mapunapuna 833-3139

2 6 | D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3

SERVING LUNCH & DINNER TAKE-OUT AVAILABLE

Proud recipient of:

OAHU: OUTER ISLANDS:Kona · (808) 327-6776Kukui Grove · (808) 632-2450Lahaina · (808) 661-0333Maui Mall · (808) 873-7776

Ala Moana · 942-9102Aina Haina · 373-4033Ewa Town Center · 683-1003Kaneohe · 247-9595Kapahulu · 735-7700Kapolei · 674-4227Waiau · 485-0227Waikele · 678-3180Ward Center · 591-5600

Open Easter Sunday

111 N. King St. near Maunakea

Chinese Chicken Salad

Chicken with Corn SoupFried Crispy Whole Chicken

Honey Walnut ShrimpSalt & Pepper Pork Chop w/ Tofu

Steamed Fish Fillet w/ Ginger OnionShanghai Cabbage w/ Meat Sauce

Beef Noodle w/ VeggiesSteamed Rice

377-5555 or 377-5566Lungfunghawaii.com • Open Daily 11am-9pm5724 Kalanianaole Hwy • Niu Valley Shopping Ctr.LOTS OF FREE PARKING | Dine-in/Take-out available daily.

*with 1 reg. priced entree.Cannot combine with other discounts or specials

$138 for 10 people

Dine-in/Take-out available.Cannot combine with other discounts or specials

(reg $13.95)(reg $13.95)

Special Menu

Honey Walnut Shrimp

Honey Walnut Shrimp

$7.95*$7.95*

Best “Japanese Style”Shabu Shabu in Hawaii

Mon-Sat 11am-2pm (last call 1:30pm)Dinner Nightly 5pm-10pm (last call 9:30pm)

597-1655

Shabu Shabu or any Sukiyaki Setfeaturing our special sukiyaki sauce. Exp. 3/28/13

Shabu Shabu or any Sukiyaki Setfeaturing our special sukiyaki sauce. Exp. 3/28/13

www.ruthschrishawaii.com

Restaurant Row500 Ala Moana Blvd.

808.599.3860

Waikiki Beach Walk226 Lewers St. 808.440.7910

make the family

happy with a steak this

easter

EASTER SUNDAYMARCH 31, 2013

Enjoy our full Ala Carte

Dinner Menu and

a Tantalizing Selection

of Chef’s Specials

WHERE TO DINE

Shabu Shabu House1221 Kapiolani Blvd597-1655

The Ocean House RestaurantOutrigger Reef On The Beach2169 Kalia Rd. 923-2277

SHOR American Seafood GrillHyatt Regency Waikiki Beach2424 Kalakaua Ave.923-1234 ext. 59

Blue Water Shrimp & Seafood 1006 Kapahulu Ave.688-8891

Pho My Lien98-150 Kaonohi St. 488-4900

VIETNAMESESEAFOOD

SHABU SHABU

Hi Sandwich & DrinkWaimalu Shopping Center98-042 Kamehameha Hwy #3487-7372

Pho Five-0Waimalu Shopping Center98-042 Kamehameha Hwy487-5091

3660 on the Rise 3660 Waialae Ave.737-1177

PACIFIC RIM

Mitsu-Ken2300 N. King Street848-5573

OKAZUYA

Violets GrillKapalama Shopping Center1210 Dillingham Blvd # 8841-8535

OKINAWAN

MEXICANWahoo’s Fish TacoKahala • 4614 Kilauea Ave.732-9229Ward • 940 Auahi St.591-1646

Chef ChaiPacifica Honolulu Tower1009 Kapiolani Blvd. 585-0011

BRUNCH BUFFETSunday, March 31, 2013

9am - 2pm

Prince Court at the Hawaii Prince Hotel & Golf Club100 Holomoana St., Honolulu, HI 96815

For Reservations, Call 944-4494

$54 Adult | $27 Children

Menu and price subject to change without notice.May not be combined with any other promotion or discount.

www.PrinceResortsHawaii.com

D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3 | 2 7

s the international food market continues tothrive in Hawaii, the world becomes smallerand smaller with thousands of differentappetites intermingling on a daily basis.

Recently, a cluster of Indian restaurants by the name ofMonsoon India, with its rich flavors and unbeatableservice, has taken the Islands by storm.

Monsoon India first opened in Kihei, Maui, approximatelythree years ago. Shortly after, the restaurant expandedinto the heart of Waikiki about one year be-fore the chain’s third opening in Lahaina, Maui.

“As Indian cuisine rapidly gains favor in theWestern world, we hope to expand even fur-ther,” says Monsoon India co-owner ImranKhan. “Our dishes are strong enough to war-rant compliments from those traveling frommajor cities around the world and even India.”

The restaurant’s employees are all knowl-edgeable and skilled in the area of authenticIndian cooking.

“We are the only Indian restaurant in all ofHawaii that has a chef with more than 20years’ experience who is actually from NewDelhi in India,” says Khan. “Food and cookinghave been an integral part of our culture sincechildhood, a passion that started by watchingour own mothers cook for the family.”

Additionally, Monsoon India relies on freshingredients, innovative cooking techniquesand careful attention to timing to ensure adelectable dining experience.

“We use all fresh produce from local farmers that isnever frozen,” explains Khan. “Our most popular meat,lamb, also is never frozen and comes exclusively fromNew Zealand.”

Popular dishes include Lamb Boti Kebabs ($24.95).The kebabs as well as other meat dishes are cooked in atraditional, Indian-style clay oven, which sustains signifi-cantly hotter temperatures than a regular oven or grill.

“Using a clay pot puts us at a huge advantage, because

the meat comes out so much more tender,” says Khan.“We marinate all food overnight so that the spices candissolve completely into the meat and vegetables, al-lowing for better cooking.”

Another signature dish is Chicken Kadhai ($18.95), asavory symphony of tender chicken with sautéed onions,

tomatoes and bell peppers. When it comesto spices, Monsoon India believes that lessis more if applied carefully.

“Indian cooking is all about the timingand not just about the spices,” explainsKhan. “Using fewer spices with accuratetiming results in much better taste andquality of food.”

Vegetable dishes also are an importantpart of the menu, such as Baingan Bharta($18.95), which incorporates roasted egg-plant with spiced tomatoes and onions. Ad-ditionally, the restaurant features an impres-sive array of homemade desserts, such asGulab Jamun ($5.95), a sweet confectionof deep-fried doughnuts in a honey sauce.

Monsoon India is BYOB and carries nocorkage fee. The staff encourages thosewho are interested to visit the downstairsliquor store, which sells an impressive vari-ety of wines and beers, including variousbrands of Indian beer.

orderoftheday

Story by Michelle LeePhotos by Rachel Breit

2 8 | D I N I N G O U T | M A R C H 2 4 - 3 0 , 2 0 1 3

WHERE 1778 Ala Moana Blvd, Suite 213

CALL941-5111

HOURS Open for lunchWednesday–Sunday, noonto 2 p.m. and dinner daily, 5to 10 p.m.

Chicken Kadhai($17.95, includes rice)

Roasted Eggplant ($15.95,includes rice) and Naan ($2.95)

Gulab Jamun ($5.95)

Monsoon India’s dining room