Executive chef Johnny Wong enjoys his tea with a

delicious spread of Royal Garden’s signature dishes.

Make a toast to the Chinese

New Year at Royal Garden

in Ala Moana Hotel, where

good fortune, happiness

and authentic fare are

always present.

See Page 4 | Leah Friel photo

The pizza really sizzles at Inferno’s | 6Make it a lunch date at Wolfgang’s Steakhouse | 16

ALSO:Viva Las Vegas

at Zippy’s | 8

AN EDITION OF

JAN.

20-26

2013

I taly is beckoning me. It’s been a cou-ple of years since I’ve been back tomy fatherland, but I think this year is

the perfect time to make that much an-ticipated journey back to Southern Eu-rope. What do I not love about Italia? Themoment I set foot in Rome, I feel right athome in this bustling city, and then takingin the beauty and charm of Positano, avillage and commune on the Amalfi coast,is breathtaking. The sights and sounds ofItaly awaken my senses, yet it’s the classiccuisine that feeds my soul. Italian fare ischaracterized by its extreme simplicityand ingredients that center around pre-mier quality and freshness.

Take prosciutto, for example, a dry-cured ham that is usually thinly sliced and

served to your liking. Prosciutto is madefrom either a pig's or wild boar's hind legor thigh, and the process of making thiscoveted meat can take anywhere fromnine months to two years, depending onthe size of the ham. It’s believed that themost renowned and expensive legs ofprosciutto come from central and north-ern Italy.

Such a simple food boasts a supremeflavor and is often served as an antipasto,on top of pizzas or in sandwiches. Thisweek, it was my pleasure to partake intrue Italian prosciutto at the followingOno, You Know establishments. The secretto a great prosciutto lies in the delicatesweetness and buttery texture of themeat, which is said to result from the re-

strained use of salt during thecuring process. Molto delizioso!

Il Lupino Trattoria & Wine Bar

Italian authenticity seeps fromevery crevice of Il Lupino Trattoria& Wine Bar at Royal HawaiianCenter in Waikiki. Behold a menuthat boasts an impressive arrayof delectable classics direct from Italia, in-cluding a nice selection of antipasti, soups,salads, brick oven-baked thin-crust pizza,pasta and more. Yet, what certainly woosany Il Lupino fan, in addition to the cuisine,is its atmosphere, which is relaxed and so-phisticated at the same time. The restau-rant features indoor and outdoor seating,an alfresco bar, open kitchen and asalumeria. As the first of its kind to bringthe Italian tradition of salumeria to the Is-lands, Il Lupino offers prosciutto, salamiand other cured meats as well as Italiancheeses carved fresh at the diner’s re-quest.

This being said, this premier Italianrestaurant opens the doors to many pro-sciutto possibilities. Straight from the deli,enjoy prosciutto in its purest form as itspresented to you on a platter and servedwith olives, and dabs of whole grain andDijon mustards for $6. Then opt for theantipasti Prosciutto di Parma ($13), inwhich the prosciutto is nicely comple-mented with slivers of sweet cantaloupe.

And you haven’t experienced the bestof Il Lupino without tasting the superlativepizza, especially Prosciutto Pizza ($16)topped with melt-in-your-mouth slices ofProsciutto di Parma, rucola, fresh tomatoand mozzarella shavings. Now, this is di-vine pizza!

If you’re still aching for more prosciuttoafter this, take a bite out of Prosciutto,

ono,youknow

Il Lupino Trattoria & Wine Bar Romano’s Macaroni Grill Kit n Kitchen

2 | D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3

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 18

ItalianBy Alana Folen | Photos by Leah Friel

Above: The editor lives it up with IlLupino’s Prosciutto Pizza ($16)

Left: Il Lupino’s prosciutto platterfrom the deli ($6)

Irresistibly

P R O S C I U T T O !

Who or what inspires you as achef/manager/owner? The fact thatcooking is equal parts of scienceand art. I like the magic of creatinga savory dish from ingredients youcan pick from your own garden,then making food come to life. It justmakes people happy.

If you could serve food to acelebrity, who would it be and why?What dish would you serve? AdrianPeterson of the Minnesota Vikings.

He’s just having an MVP-type ofyear, and I’d love to cook for him ourEgg White Veggie Omelet withBrown Rice to get him ready for theplayoffs!

What is your favorite dish on themenu? Why? Strawberry SourCream Crepes. Some people don’tlike the sourness of this dish, but Ijust love sweet and sour dishes.

Is there a dish that you create that’snot on your menu, but availableupon request? Chocolate HaupiaCrepes topped with Coconut Flakes.Those are so good when we have it.

3 | D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3

KITCHEN INSIDER

E s `n Thin s343 Saratoga Road, Honolulu923.3447Daily, 6 a.m.-2 p.m.; 5-10 p.m.

Name Tony Wallace

Title Head Cook/Kitchen Mana er of E s 'n Thin s

Trainin /education Serve Safe Certified,

20-plus years of experience

A lways wonder what goes on behind thescenes at your favorite restaurant? Well,much credit goes to the many chefs,

owners and managers who work diligently day inand day out to make sure Hawaii’s diners have atop-notch dining experience.

This week, Dining Out gets the inside scoopsfrom Eggs ‘n Things’ head cook and kitchenmanager Tony Wallace, who gives us a little tasteof Eggs ‘n Things and shares just what fuels hisculinary drive.

1 Tony Wallace. Photo courtesy of Eggs ‘n Things2 Vegatarian Omelette with Egg Whites. Leah Friel file photo

3 Sour Cream Blueberry Crepes $ 10.50. Leah Friel file photo

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YAKINIKUMILLION

626 SHERIDAN ST. SUN-THUR 11AM-MIDNIGHT/FRI-SAT 11AM-2AM 596-0799

Serving Hawaii Since 1989

(behind Walmart)

for Lunch 11am-2pm

$1595only

SPICY FRIED SMALLOctopus

$595DINE-IN

TAKE-OUT$6.95

• Oo-e Mool Naeng MyunBuckwheat Noodle in Cold Spicy Soup Topped with Cucumber, Meat Jun & Kalbi

• Book A KookDried Pollock Soup

• Sul Lung TangBeef & Tendon Soup

• Bi Bim BapMixed Rice with Veggies & Beef

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

10% OFFwith this coupon

Waimalu Shopping Center98-042 Kamehameha Hwy #3

Open daily 10am-7pm

Sandwich& DrinkHiSandwich& Drink

Real Fruit

Smoothies

Vietnamese Fast Food, Smoothies & Bubble Tea

Cannot combine w/ other discounts/specials. Exp. 1/24/13

�487-7372

4 | D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3

while there is always aplace for fusion fare,mixing the best of in-

digents and cooking stylesfrom vastly different lo-cales, you will not find it atRoyal Garden. No, whatyou will find and savor hereis the Hong Kong-style oftraditional Chinese dishes,such as Peking Duck.

The love of traditionalChinese cooking (and eat-ing) is what inspired ownerCalvin Wong, and hisbrother and head chefJohnny Wong to open therestaurant back in 1984,shortly after Johnny com-pleted culinary training inHong Kong.

Their concept quicklytook off. It wasn’t long be-fore their delicious, high-quality food won over thegeneral manager of AlaMoana Hotel, who after fre-quently dining at their for-mer location on KeaumokuStreet, offered them aspace in the popular hotel.

Dining Out sat downwith Wong to learn moreabout what makes RoyalGarden unique, whichdishes we should set oursights on and ways that wecan celebrate Chinese NewYear.

DO: With all the differentChinese restaurants here inHawaii, what makes RoyalGarden stand out fromothers?

Wong: Royal Garden of-fers authentic Chinese foodprepared Hong Kong style.

My brother, Chef JohnnyWong, was trained by awell-known, internationalchef from Hong Kong. TheHong Kong style is tradi-tional and authenticallyChinese — very differentfrom the local Chinesestyle.

DO: Speaking of tradi-tion, in what ways is RoyalGarden celebrating Chi-nese New Year?

Wong: There are manytraditional dishes for Chi-nese New Year, and gau, amochi rice cake and jai, a

vegetarian dish, are themost popular ones. All ofthese dishes will be avail-able during Chinese NewYear at Royal Garden.

DO: Please tell us a littleabout the menu. Whatdishes would you recom-mend to your customers?

Wong: First I would rec-ommend the BakedStuffed Top Shell withSeafood ($6.95 per piece).But for a different flavor Iwould suggest, the CrispyTofu Stuffed with ShrimpPaste ($11.95). We also

have a wide selection ofdim sum ($3.10 to $3.50) ifyou want a variety of fla-vors. Those looking to en-joy a special feast shouldorder the Peking Duck($50 usually, but 50 per-cent off with coupon gooduntil the end of Feb). Fortraditional New Year’s of-ferings go for gau and jai.

DO: Sounds like youhave quite a variety ofdishes to choose from. Forsomeone who has yet todine at Royal Garden, howwould you describe thedining concept?

Wong: A lot of the disheswe serve are unique toRoyal Garden and differentfrom most of the other Chi-nese restaurants — disheslike Baked Stuffed Top Shelland Crispy Tofu Stuffedwith Shrimp Paste. An-other specialty unique toour restaurant is Live Maine

STORY BY RACHEL BREIT AND ALANA FOLEN

PHOTOS BY LEAH FRIEL

DINING OUT ° COVER STORY ° ROYAL GARDEN

GAU ($8.95 SMALL,

$12.95 REGULAR)

PORK SIU MAI ($3.50)

NEW YEAR JAI ($13.95)

MANAGER JACKSON CHEN WITH GAU

Lobster Royal Garden Style,which is cooked withminced garlic, butter, shal-lots and a very rich chickenbroth. We also serve thisdish with e-mein upon re-quest.

DO: We’d like to know alittle bit about the historyof your restaurant. Whendid Royal Garden open itsdoors and how did the ideafor the restaurant comeabout?

Wong: Royal Gardenopened almost 30 yearsago, in 1984. We firstopened on KeeaumokuStreet with my brotherJohnny, shortly after hecompleted training withhis teacher. The reasonwe opened the restaurantis because cooking is mybrother’s passion, and hewanted to have his ownrestaurant. I also am pas-sionate about food, botheating and cooking it,too. We quickly built upour reputation as soon aswe opened our doors. Alot of well-known localpeople would come toour restaurant and havevery good complimentsfor us, including the gen-eral manager of AlaMoana Hotel. He was aregular who enjoyed ourfood so much that heasked if I was interestedin opening a Chineserestaurant in his hotel. Hehad moved PlantationCafe from the third floorto the ground floor sothere was an availablespace. We took his offerand here we are.

DO: What are some of

the restaurant's most pop-ular dishes?

Wong: Peking Duck($50, whole) is by far thefavorite. Other special fa-vorites are Baked Rock SaltRanch Chicken ($45) andLive Maine Lobster RoyalGarden Style.

DO: These favorites allsound wonderful, but if weare looking for somethingnew to try, what itemswould you point us to?

Wong: The new itemswe have on the menu areShort Rib with choice ofblack pepper sauce or bellpepper with black beansauce. We also have a newVegetable Stir Fry withminced garlic, which is avery famous and populardish from Taiwan. This is aspecial dish that no otherrestaurant serves becausewe have a special requestwith our local supplier.

DO: Besides your deli-cious traditional offeringsand new menu items, whatis the common thing thatpeople love about RoyalGarden?

Wong: We always keepup our standard and quality.We order only good qualityfood, which we know drivesfood cost up, but the satis-faction of our customers ismore important.

DO: What kind of acrowd does your restau-rant draw?

Wong: We have both lo-cals and tourists, but mostof our business is from ourlocal repeat clients.

DO: Who is the main

chef at Royal Garden? Wong: Johnny Wong is

the chef and my brother.Both of us have been work-ing together for more than30 years. One thing I wouldlike to mention is Johnnyenjoys his work, so he is al-ways coming up with newdishes. I think this is veryimportant for a profes-sional chef and somethingthat shows he is very dedi-cated to his craft andpleasing customers.

DO: Besides your en-trees, do you offer any ap-petizers?

Wong: Yes, we do. Ourfamous appetizers areCrispy Tofu Stuffed withShrimp Paste ($11.95),Baked Stuffed Top Shell($6.95 per piece), DeepFried Butterfly Shrimp($19.95) and DrunkenRanch Chicken with Jelly-fish ($16.95).

DO: What can we lookforward to from Royal Gar-den in the future?

Wong: We will try ourbest to serve our cus-tomers, and we have con-fidence that they will keepcoming back as long as wecan give them good qualityfood and service.

DO: How would you de-scribe the atmosphere anddining environment atRoyal Garden?

Wong: We have five pri-vate rooms, which can ac-commodate anywherefrom 10 to 50 people. Theatmosphere is relaxed andcomfortable. There are or-chids around, and the placeis clean and spacious.

D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3 | 5

CRISPY TOFUSTUFFED WITHSHRIMP PASTE($11.95)

BAKED STUFFED TOP SHELL WITH SEAFOOD ($6.95 PER PIECE)

PEKING DUCK($50, WHOLE)

ALA MOANA HOTEL410 ATKINSON DRIVE,

HONOLULU942.7788

LUNCH: MONDAY-FRIDAY, 11A.M.-2 P.M.; SATURDAY AND

SUNDAY, 10 A.M.-2 P.M.DINNER: DAILY, 5:30-9:30 P.M.

1 Pepperoni, Bacon andOnion ($14)2 White Garlic Clam ($16) 3 White Truffle ($16)

Leah Friel photos

Kyle Okumoto loves pizza,so much so that he quithis sheet metal construc-

tion job to open Inferno’s WoodFire Pizza at Ward Centre.

With no culinary background,Okumoto would make pizzafrom scratch at home for hisfriends to try, and eventuallybought a wood oven whichcooks the pizza in just 90 sec-onds and gives a hint of kiawewood-smoked flavor to it.

People seemed to like it, andabout two years ago he set up apizza truck along with a portableoven and tent in a parking lot inKalihi. The response was over-whelmingly positive, and Oku-moto could hardly keep up with

the orders.Last July, the mobile pizze-

ria found a permanent homein Ward Centre. Each pizza ishand-crafted and preparedwith the finest, fresh top-pings, and baked in an 800-degree kiawe wood fire oven.The menu features 16 differ-ent types of pizza guaran-teed to satisfy any appetite.You also can create your ownpizza by choosing your owntoppings.

Among the favorites areWhite Truffle ($16) with freshmozzarella, crimini mush-rooms, garlic and white truf-fle oil; and Pepperoni, Baconand Onion ($14) with baconbits, pepperoni and Mauionions. If you love garlic andseafood, you have to tryWhite Garlic Clam ($16) withfresh mozzarella, mincedclams, fresh mushrooms, gar-

lic, oregano, olive oil and a houseseasoning (Okumoto also notesthat it’s really good with an-chovies, $2 extra).

“We use flour from Italy, andthe dough is made fresh everyday,” says Okumoto, a 1994 grad-uate of Roosevelt High School.“We also try to use as manyfresh, local ingredients as we can.And we have our own brewerywith eight orginal beers on tap.”

There also are a variety of sal-ads and appetizers, includingjalapeno peppers, chicken wings,mozzarella sticks and potatoskins. Enjoy live music on Fridayand Sunday evenings, and happyhour from 4 to 7 p.m. daily with$3 draft beers and specialtydrinks. The restaurant can seatabout 50 people, and the backarea of the restaurant can be re-served for private parties.

6 | D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3

INFERNO’S WOODFIRE PIZZA

WHERE Ward Centre (Second Floor, next to Ryan’s)1200 Ala Moana Blvd.

CALL375.1200

HOURS 11 a.m. to 9 p.m. daily

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Authentic Korean Cuisine

10%OFFOur Whole Menu!

825 Keeaumoku St. #111 Open Daily 10am - 4am

CHOGAJIB KOREAN RESTAURANT

744-3440

BYOBMust present coupon.

Exp 1/31/13

Mon-Sat10am - 8pm • Sun10am - 5pm • 1310 Pali Hwy • 521-5552

Hawaiian & Filipino Food

20%OFFEntire Menu

Offer not valid with other offers/discounts.Must present coupon. Exp. 1/24/13 MW

NEWLY RENOVATED

NOW SERVING BREAKFAST!

20% OFFEntire Menuwith coupon

Daily 10am - 9:30pm

20% OFFEntire Menuwith coupon

Daily 10am - 9:30pmExp: 1/24/13Exp: 1/24/13

735-4152

NEWMANAGEMENT

Market City Shopping CenterNear Foodland

1 Furikake Ahi ($6.95), SalmonPlate ($7.95) and Garlic Shrimp($6.95)2 Lobster ($9.95)3 GilbertSakaguchi, Jr. withGarlic Shrimp

Rachel Breit photos

BLUE WATER SHRIMP& SEAFOOD

WHERE 1006 Kapahulu Ave., Honolulu

CALL688.8891

HOURS Open daily, Breakfast 7-11 a.m.Lunch/Dinner 11 a.m.-10 p.m.

The way things are going,it’s getting nearly impos-sible to get an ordinary

burger from a food truck. That’snot a criticism. The evolution ofmobile restaurants and themenus they feature has turnedonce basic fare into gourmetfood to go. Blue Water Shrimp& Seafood is such an example.

Located on Kapahulu Avenue,a block mauka from Leonard’sBakery, the simple looking vehi-cle is turning out food thatseems to run counter to its out-side appearance. A good exam-ple of this is Garlic Shrimp($6.95).

Lightly floured, the shrimpsare sauteed with Blue Water’sfamous, and secret, garlic buttersauce, roasted garlic, white wine,seafood stock, cream and lemonjuice until they are perfectlydone, creamy and wonderfullyjuicy. Butterflying the shrimpwith the shell remaining main-tains moisture while providingpukas for the flavorful ingredi-ents to mingle and hide.

Another underpriced dish thatoverwhelms with flavor is theSalmon Plate ($7.95). A big rea-son for this appetizer’s success

is the simpleness of its prepara-tion. It all comes down to salt,pepper, fresh caught fish and thecorrect serving temperature.Blue Water serves its salmonmedium rare, which is just howit should be done. The fish has a

light crisp on the exterior, isfall apart tender and has afresh, mild flavor that is a re-sult of its simple and quickcooking technique.

Keeping with the fish, Fu-rikake Ahi ($6.95) is anothertender and appealing appe-tizer. Sashimi-grade ahi islightly marinated in ashoyu/wasabi bath, coatedon one side with the fu-rikake mixture and quicklyseared to a buttery medium

rare. The exterior is nearly black-ened, while the interior remainsuntouched. Not only does thiscombination make for great fla-vor, but also adds an importanttextural change that is the hall-mark of most great recipes.

Finally, Blue Water offers lob-ster ($9.95). Yep, roadside diningnow includes one of the ocean’sgreat delicacies. Unlike manyrestaurants that bake or boil itslobster, Blue Water coats its 8ounce lobster tails with salt, pep-per and paprika before searingit in white wine, garlic butter,seafood stock and lemon. Whatcomes out is a lightly crisp, butvery tender lobster tail that con-tinues to up the ante for foodtruck dining.

The truck that transports you to the sea

D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3 | 7

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3008 Waialae Ave. 259-7100

5-6p & 9pm-midnightHAPPY HOUR

RESTAURANT & PUPU BAR

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

LUNCH, DINNER & LATE NITEMUSHROOMHAMBURGERSTEAK

6-PC.GYOZA

6-PC. GYOZAONLY $2

with coupon and purchase

of regular entree.

Offer not valid with other

offers/discounts.

Exp. 1/24/13.

www.eggsnthings.com

Today thru Wed, Jan 23we’re offering

Fresh Blackberry Pancakes, Waffles, Crepes & French Toast

Korean Hibiscus BBQ

4 PIECESwith purchase of regular plate

2 PIECESwith purchase of mini plate

*Cannot be combined with any other offers. Expires 1/31/13.

✁

*

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

FREE MANDOO

Las Vegas has beencalled the ninthHawaiian island, and

locals flock to Nevada for ataste of what Sin City hasto offer, whether it be gam-bling, shows or buffets.

Zippy’s understands thefascination locals have withLas Vegas, and is proud toannounce its Las VegasGiveaway, which coincideswith its value offers.

With any purchase at oneof Zippy’s various locationsaround Oahu, as well as onein Kahului, Maui, customerswill receive an entry blankfor a chance to win one of25 grand prize trips for twofrom Honolulu to Las Vegason Vacation Hawaii’s newwide-body 767 airplanes,with accommodations atCalifornia Hotel.

“We’ve had an ongoingrelationship with them (Va-cations Hawaii), and ourcustomers just love Vegas,”says Zippy’s marketingmanager Jeanine Mamiya-Kalahiki, who also notesthat Vacations Hawaiiserves Zippy’s famous chilion the flights to Vegas.“Vacations Hawaii is a localcompany, too, and very re-liable. So we thought thepairing was perfect.”

If you’re not sure what toeat when making a pur-chase for your Las Vegasentry blank, Dining Out hascompiled a short list oftasty choices.

With the unpredictablerainy weather that has beenhitting the Islands, Zippy’shas great soups to choosefrom to soothe your souland warm your body.

Zippy’s Oxtail StyleTurkey Neck Soup ($5.59,fast food; $6.59, restau-rant) is the perfect alter-native to the traditionalOxtail soup.

Each cut of turkey neckis simmered in a tastybroth similar to the famousOxtail Soup and is topped

with choi sum and Chineseparsley, and served withyour choice of white orbrown rice. Ginger also isserved upon request.

Oxtail Style Turkey NeckSoup, great for Hawaii’s“winter” weather,” was in-troduced in 2009 and sincethen has been a big hit with

customers, and the restau-rant is excited to bring itback again for a limitedtime — until Feb. 3 from10:30 a.m. to 9:30 p.m.,while supplies last.

If you’re more into theclassics Zippy’s has to offer,then Zip Min ($8.95, restau-rant only) is the perfect so-lution. This signature fa-vorite is served with saiminnoodles, wun tun, breadedshrimp, choi sum, fish cake,dried seaweed, egg, sweet

pork and green onions.There’s no wonder it’s a

longtime favorite since it’spacked with delicious in-gredients that have beenproven winners with locals.

Meat lovers rejoice at thesound of Pork Saimin($9.25, restaurant only). Thesignature saimin noodles

are topped with generousamounts of roast pork andsweet pork, and is gar-nished with fish cake, choisum, egg and green onions.

A trifecta of happinessawaits you with theSpaghetti and ChickenMixed Plate ($6.29, fastfood; $7.29, restaurant).Zippy’s spaghetti is toppedwith your choice of meatsauce or Zippy’s chili andis served with fried chicken,garlic bread and macaroni

salad. This combination has“comfort food” written allover it.

This dish also is availableuntil Feb. 3, 24 hours daily.

For those wishing to eathealthier at the start of2013, Zippy’s hasn’t for-gotten about you. In fact,it puts in extra effort to

make dishes that appealnot only to your NewYear’s resolution but alsoto your palate.

The new Golden ChickenOrange Salad ($9.95, restau-rant only) features Zippy’ssignature sliced goldencrispy chicken on a bed of’Nalo greens, mandarin or-ange wedges, red onions,

bacon bits, croutons and afruit vinaigrette dressing.

According to Mamiya-Kalahiki, this dish is perfect forthose wanting to add somesubstance to their salad.

If you’re cutting out meatfrom your diet completely,then Mandarin OrangeSalad ($6.95, restaurantonly) fits the bill. ’Nalogreens are tossed withmandarin orange wedges,sliced almonds and driedcranberries, served withfruit vinaigrette dressing.

So, at the start of thenew year, if you have Vegason your mind, rememberthat Zippy’s has the perfectway for you to score a freetrip, as well as yummygrinds.

8 | D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3

ZIPPY’S RESTAURANT

1725 S. King St., Honolulu (and various locations) | 973.0877 | Open 24 hours, seven days a weekzippys.com | NOTE: Prices are slightly higher at Zippy’s Kahului

Story by Nicole Kato | Photos by Lawrence Tabudlo

ZIPPY’S RESTAURANT

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1 Cook Brent Kamiya withSpaghetti & Chicken MixedPlate and server Nora Kentwith Zippy’s Oxtail StyleTurkey Neck Soup2 Zip Min ($8.95 restaurantonly) 3 Golden Chicken OrangeSalad ($9.95 restaurant only)and Mandarin Orange Salad($6.95 restaurant only) 4 Zippy’s Oxtail Style TurkeyNeck Soup ($5.59, fast food;$6.59, restaurant), Spaghetti &Chicken Mixed Plate ($6.29fast food; $7.29, restaurant)

4

Hifum

i Res

taura

nt

D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3 | 9

XtraHelping

Go yahoo for wafu! Enjoy thewafu preparation at a discount fora limited time during the WafuSpecial ($9.95) at Hifumi. Choosefrom a variety of options includingahi and tofu to be served up hotand sizzling with grilled onions,garlic and sake-soaked soy sauce.The special also includes misosoup, tsukemono and rice on theside. Check out the ad on Page 24for more details. Hifumi Restaurantis located in Chinese Cultural Plazaat 100 N. Beretania St. For moreinformation and hours of opera-tion, call 536.3035.

Elise Ching. Nathalie Walker file photo

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.

Coupon Required • One Per PartyExp. 1/31/13

735.1122 1137 11th ave

✃

Private Party Menu Available for All Groups

Belly Dancing (1st & 3rd Sunday)

FREE Appetizer

CELEBRATE THIS VALENTINE’S DAY

WITH A SPECIAL 3-COURSE MENU FOR $95.THURSDAY, FEBRUARY 14TH.

MAKE YOUR RESERVATION TODAY.

949-4321(ext. 43)

HiltonHawaiianVillage.com/Dining

First Glance: Poached Chilled Ahi, Bib Lettuce Salad, Baked Goose Point Oysters, or Big Island Sweet Shrimp

True Romance: Riesling Poached Opah, Coffee Dusted Filet Mignon, Poached Lobster Tail, Tuscan Veal Chop or Honey Sesame Glazed Goose

Sweet Endings: Strawberry Short Cake Bread Pudding or Waialua Chocolate Raspberry Mousse

®

5:00 pm – 9:00 pm

ODORIKOJapanese restaurant

visit us at odorikohawaii.com

Lunch . . . . . . . . . . . . . . . . . . 11am–5pmDinner. . . . . . 5pm–12am (Midnight)

808-923-7368King’s VillageShopping Center2400 Koa Ave.

QUEEN SET($14.95)

(picture shown)

KING SET($16.95)

Only 7.50

Happy Hourfrom 4pm-6pm and 10pm-12am

50% off any sizeDraft Beer!

10% off your food only(not combinable with other offers/specials/discounts/kama‘aina rates)

“Committed devotion to serving authentic Japanese taste & hospitality”Celebrating 40 years!

Kama‘aina Lunch& Take Out Menu

Early Bird SPECIAL

All offers expire 1/31/13.

Bring or mention this Ad to receive

As its name implies,Five Star InternationalBuffet presents din-

ers with la creme de la cremeof all-you-can-eat diningexperiences on Oahu. As thefourth in a chain of eateriesoriginating in Hokkaido,Japan in 2003, the RoyalHawaiian Center localemarks the business’ firstventure outside of Japan,giving Hawaii patrons theopportunity to enjoy itsunique spread of exquisite,worldly flavors.

In addition to an array ofinternationally inspired eats,head chef Yasushi Kawai hascome to the Islands fromHokkaido as well, helping FiveStar’s menu rise to success injust one year.

“We try to exceed the cus-tomers’ expectations,” saysKawai, who blends Japanese,French and Italian flavorsamong others on his buffetline. Since being in Hawaii, hehas experimented with pop-ular regional cuisines, addingFilipino touches here and Ko-rean flavors there for an extradose of local spice.

Patrons may enjoy the

restaurant’s lunch buffet ($19)from 11 a.m. to 2 p.m. and itsdinner buffet ($48) from 5 to10 p.m. daily.

The evening spread fea-tures everything from primerib and fresh crab to misobutterfish, sushi and tempura.Kawai and his staff also loveto switch up the menu regu-larly so that there is alwayssomething new to try. Forstarters, he suggests his coldVichyssoise Soup made withpotatoes and leeks. Kawai

uses fresh papaya halves asbowls, which lends to a won-derful contrast of flavors andsome local flair.

Diners also are encouragedto dive into a bounty of grilledLobster Tail, which is slatheredwith lemon butter sauce be-fore it is grilled to perfection.Occasionally the chef willswitch things up by serving itwith a smooth French bear-naise sauce as well.

Believe it or not, thesedishes make up just a smallcorner of the gourmet worldFive Star International Buffethas to offer. It’s time to putyour exploration cap on!

1 Seared Scallopswith Miso (part of thebuffet)2 Vichyssoise Soup(part of the buffet)3 Lobster Tail (part of the buffet)

Rachel Breit photos

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FIVE STAR INTERNATIONALBUFFET

WHERE Royal Hawaiian Center(third level of Building C) 2201 Kalakaua Ave., Waikiki

CALL380.9300

HOURS 11 a.m.-2 p.m., Lunch buffet2-5 p.m., Happy hour5-10 p.m., Dinner buffet

What’s greatabout Koreancuisine is … well,

just about everything. Butwhat turns on veggielovers is the healthy vari-ety of chilled pickled veg-etables called ban chanthat accompanies eachmeal.

At Korean Hibiscus BBQin Kaimuki, you can just re-move the meat from themeal, making life for vege-tarians a whole lot easier.

"We can eliminate themeat from the dish andwe can substitute tofu,"assures owner RaymondKodani.

That opens up the menuquite a bit, with mouthwa-tering results (although Ko-dani recommends thatthose who don’t eat meatavoid the soups, since theyare all prepared with beefbroth).

The Vegetable Plate($7.50) requires no substi-tutions, but making upyour mind could be a chal-lenge. Customers pick fourcold vegetable creationsfrom more than a dozenchoices, including mungbean sprouts, head cab-bage, spicy kimchee, choisum, chop chae (sweet po-tato noodles, carrots, cab-

bage with shoyu andsesame oil), cucumber,broccoli, wakame (sea-weed, which in Korea is be-lieved to cleanse theblood) and many more.Most of the vegetables areblanched and seasonedwith salt and oil. Twoscoops of hapa rice (halfwhite, half brown) com-plete the plate. Not doing

carbs? You can choose fivevegetables for the sameprice. Small appetite? Amini costs $4.75, with twovegetables and one scoopof rice.

If a rice bowl does it foryou, then try Bi Bim Bap($8.50). Five vegetables areserved on a bed of rice,typically with beef and egg,but tofu can be substitutedwith delicious results.

Noodle fans may preferBi Bim Kook Su ($8), inwhich somen noodles aremixed with pickled daikon,cucumber and more — andagain, tofu replaces thebeef beautifully. The sauceis seasoned a bit spicy yetslightly sweet. Like it hot?You can request it as mildor spicy as you want. Bam!

Contact Terri Hefner at diningout@staradvertiser.com

1 Bi Bim Bap($8.50)2 Vegetable Plate($7.50)3 Owner ShirleyKodani with Bi BimKook Soo ($8)

Lawrence Tabudlo photos

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VO veg’noutwith

Terri Hefner

KOREAN HIBISCUS BBQ

WHERE 3221 Waialae Ave.,Honolulu

CALL734.8232

HOURS Monday-Saturday, 10 a.m.-8:30 p.m.Sunday, 10 a.m.-7 p.m.

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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

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...dining out ...

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

N estled in downtown Honoluluacross from the historic HawaiiTheatre, Brasserie Du Vin offers

a casual, rustic environment modeled afterthe inviting cafes and bistros foundthroughout the French countryside.

In addition to a full indoor bar and seat-ing area, the restaurant features a quietoutdoor patio decorated to resemble aquaint French setting, in which diners canescape the hustle and bustle of the cityjust steps away.

“It’s very comfortable and quaint, anddiners can get lots of small plates toshare,” says manager Miki Lee. “We doeverything from appetizers, soups, saladsto full on entrees and desserts. We tendto be French, but not strictly. We wantour food and wine to be accessible — youdon’t have to speak another language to

order from the menu.”Wine also takes center stage at the

eatery, as diners can enjoy one of morethan 225 selections at Brasserie Du Vineither by the glass or bottle. The restau-rant was recognized with Wine Specta-tor’s magazine’s Award of Excellence ineach of the six years it’s been open, andevery Tuesday night from 6 p.m. to clos-ing, customers enjoy 50 percent off allwine bottles except for French Cham-pagnes.

Diners can indulge in the restaurant’sfull lunch menu, which is available from11:30 a.m. to 4 p.m. Lee notes that the ma-jority of other restaurants tend to scaledown the menu or stop service during thebreak between the lunch and dinnerrushes, but that is not the case atBrasserie Du Vin. Customers also may uti-

lize the complimentary WiFi internet —the perfect tool when getting work doneand enjoying a bite to eat.

“If you find yourself out later, and wantto come in for a bite to eat after gettingsome work done, you can come here soyou don’t have to settle for fast food,” Leeexplains. “It’s comfortable, people comehere and hook up to the internet to getsome work done while still enjoying a nicelunch.”

Customers rave about Brasserie Du Vin’sBaked Brie ($16), a rich combination ofthe tasty cheese served warm, stuffed withpecans and dried cranberries, wrapped ingolden puff pastry and topped with Dr.Kliks’ Manoa honey. Those searching forseafood can dig into Baked Scallops onthe Half Shell ($12) as the mouth-wateringmorsels are bathed in a roasted red pep-

per aioli and topped with Kahuku corn,apple-smoked bacon and Parmesan shav-ings.

Caprese Salad ($12) offers another scin-tillating start to one’s lunch, as fresh moz-zarella and vine-ripened Hauula tomatoes

BRASSERIE DU VIN

WHERE 1115 Bethel St., Honolulu

CALL545.1115

HOURS Monday through Saturday, 11:30 a.m. to 4p.m. (lunch), 4 to 10 p.m. (dinner)

www.BrasserieDuVin.com

Story by Kyle Galdeira | Photos by Leah Friel

Right: Chef Marco Elder with Pan-Roasted JidoriChicken Breast ($19) Inset: Baked Brie ($16)

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are topped with basil, olive tapenade andextra virgin olive oil to tie all the flavors to-gether.

A wide flavor profile resides in Pan-Roasted Jidori Chicken Breast ($19), whichis served with ratatouille and a lavender bal-samic reduction that also makes a perfectdipping sauce for the freshly-made Frenchbread. For those looking for a vegetarianlunch option, Brasserie Du Vin’s Grilled Por-tobello ($11) does the trick as the large, ten-der mushroom is stacked with caramelizedonions, melted mozzarella, tomato, arugula,avocado and sauce vert on a freshly-bakedcroissant. Every Monday, additional vege-tarian lunch and dinner specials are avail-able.

And, after indulging in the flavorful lunchlineup, many diners choose to complete themeal by indulging in the restaurant’s Choco-late Soufflé ($10, $13 a la mode). The rich,airy creation is sure to steal the attention ofdiners as they jostle for each light and fluffybite.

“A lot of my inspirations include earthy,darker and richer flavor profiles,” explainschef Marco Elder, who worked his way upthrough a small fine-dining restaurant inMaine before supplementing his repertoirewith culinary training from the Art Instituteof Colorado. “I do bring a lot of Latin Amer-ican flavor profiles and I use multipleFrench cooking techniques and meld thosetogether.”

Elder has been a part of Brasserie Du Vin’sheart of the house staff for five years andwas elevated to lead the kitchen roughly ayear and a half ago. The skilled culinary artisttantalizes diners’ taste buds with a wide ar-ray of French-style soups made fresh daily,including Clam Saffron Chowder ($4 for acup, $6 for a bowl).

“We have a great Happy hour, and it’s agreat way to check us out,” Elder says. “Oneof our signature items, Baked Brie, is alsoon our Happy Hour menu, and it’s a goodway to get introduced to what we do here.And, our soups are always winners here.”

Brasserie Du Vin offers happy hour from 4to 6 p.m., during which diners can enjoy drinkspecials and a special food menu. To find outabout other special events and happenings,log on to www.BrasserieDuVin.com and signup for the restaurant’s e-newsletter.

Baked Scallops on the Half Shell ($12)

Grilled Portobello ($11)

Caprese Salad ($12)

Chocolate Souffle ($10, $13 a la mode)

...dining out ...

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

All-you-can-eat buffetsare simply heaven forall us food lovers liv-

ing in Hawaii, and MakinoChaya offers up a greatspread for lunch and dinner.But, no spread would becomplete without a heartyhelping of desserts to endthe perfect meal.

As if the overgenerous

dessert bar wasn’t enough,there also is a chocolate foun-tain, which means you candrench whatever sweet treatyou choose in the evensweeter flowing chocolate.

Keiki love chocolate foun-tains, and Dining Out believesthere’s a child in all of us wholoves chocolate on every-thing!

Most desserts at the restau-rant are from JJ Bistro &French Pastry, so you knowthey’re good and made withthe best quality of ingredients.

Fresh Crepes are made toorder and can be filled withsuch delights such as choco-late, strawberries and bananas(and don’t forget the whippedcream and ice cream withrainbow sprinkles).

JJ Bistro & French Pastry’sbite-sized minis adorn thetable and come in great fla-vors like decadent chocolate,green tea, red velvet,passion fruit, mango,

blueberry cheesecake,tiramisu and Kona coffee.

If the gnawing in your bellyis telling you it wants choco-late, then Chocolate Pyramid(chocolate mousse cake) is amust-have.

“They can buy it for $1.99,but if it’s their birthday it’sfree,” says Makino Chayapresident Jo Makino. “Theycan choose one of JJ’sChocolate Pyramids, or theycan get a wedge of the RB’sIce Cream Pie.”

There also are RB Ice

Cream Pie desserts thatcome in assorted flavors tosuit any craving (mango, redvelvet, green tea and Konacoffee).

For almost 10 years, MakinoChaya in Westridge ShoppingCenter has offered great eatsat affordable prices to peopleall over the island.

Pair indulgent seafood withlocal favorites and add a littledessert at the end, and you’llbe a happy camper for daysto come.

MAKINO CHAYA

WHERE Westridge Shopping Center98-150 Kaonohi St. #218, Aiea

CALL 486.5100

HOURS Lunch: Monday-Friday, 11:45 a.m.-1:30 p.m.Saturday-Sunday, 11:30 a.m.-2 p.m.Dinner: Monday-Thursday, 6:30-8:30 p.m.Fridays, 6-9 p.m.Saturday-Sunday, 5:30-9 p.m.

Makino’s bit ofsomething sweet

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1 RB’s Ice Cream Pie desserts(mango, red velvet, green tea,Kona coffee)2 JJ Bistro & French Pastry’ssignature desserts and freshcrepes made-to-order3 Chocolate fountain

Lawrence Tabudlo photos

BY JAIMIE KIM

One of the bestthings about fami-ly-style restau-

rants is being able to sam-ple a little bit of every-thing. Such is the casewith Lobster King, wherethe open dining room andcircular tables with ampleseating welcome anyonelooking to fix their seafoodcravings.

“We are a Hong Kong-style Chinese restaurant,”

shares owner June Kim.“It’s a good family restau-rant and the prices are al-ways reasonable.”

For the next two weeks,or while supplies last, Lob-ster King will offer a Dun-geness Crab Special for

only $25.95 (usuallypriced at $31.95; mustpresent coupon). The

restaurant has avariety of sauces

it can be pre-pared with, in-cluding blackbean, and but-ter and garlic.Kim, however,

recommends ask-

ing for it to be preparedthe way she enjoys it:deep-fried with salt andpepper.

“It’s my favorite, and it’sgood because it’s not asmessy,” she shares.

Something else the en-tire family can enjoy: FreshLive Mussels from Seattle($19.95). Like many of therestaurant’s other dishes,the mussels can be pre-pared in any sauce.

“The meat is really ten-der and sweet,” says Kim.

If you’re in the mood forsomething with a kick, askfor it to be prepared with aKorean-style spicy soup,which Kim says is definitelyon the spicy side.

Another favorite Kim rec-ommends: Oyster Sashimi($16.95 for eight-10 pieces).You won’t have to worryabout not having enoughfor anyone either, as theseoysters are bigger than theaverage ones served.

Stop in for lunch andenjoy a variety of lunchspecials with prices start-ing at $5.99, or head in forthe restaurant’s happyhour, 10 a.m.-3 p.m. daily.

LOBSTER KING

WHERE 1380 S. King St., Honolulu

CALL944.8288

HOURS Open daily, 11 a.m.-3 a.m.

1 Fresh Live Mussels from Seattle ($19.95)2 Young Kim with Dungeness Crab Special($25.95)3 Osyter Sashimi ($16.95)

Rachel Breit photos

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eatthis

For a fresh start to yourweek, head over to AnytimeCafé and celebrate GreenMondays with a 10 percentdiscount on all vegetariandishes. With so much tochoose from on AnytimeCafé’s menu, it can be hard tomake a decision, but onGreen Mondays, the choice issimple. A meatless dish is theway to go; it’s an easy andeffective way to reduce yourcarbon footprint and improveyour health. The 10 percentdiscount is just the icing onthe cake. Anytime Café islocated in Market CityShopping Center at 2919Kapiolani Blvd. #218. Formore information and hoursof operation, call 735.3888.

Anytim

e Caf

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XtraHelp

ing

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Cheese Ravioli ($12.95) Leah Friel file photo

Spaghettini with Mushrooms and Garlic ($8.95)Nathalie Walker file photo

Caprese Spaghetti ($9.50) Lawrence Tabudlo file photo

As lunchtime approaches atWolfgang’s Steakhouse, thetables quickly fill up — and

soon, the room is filled with rich aro-mas of some of the highest qualitymeat you can find in the Islands. Therestaurant is located on the third floorof Royal Hawaiian Center, and cus-tomers can enjoy an elegant fine din-ing experience while overlookingKalakaua Avenue.

To get a taste of what Wolfgang’shas to offer, try the Porterhouse ForTwo ($104.95), which is one menu itemthat has been particularly popular withcustomers.

“It offers the best of both worlds,”general manager William Nickersonsays. “It offers the sirloin, as well as the

filet. It comes to the table siz-zling at 1,600 degrees.”

The sizzling 32-ouncePorterhouse certainly is an im-pressive sight, and smell — andthe flavor of the juicy, tendersteak lives up to its appearance.It is prime, dry-aged beef thathas been aged for 28 days.

Wolfgang’s currently is of-fering one special not on themenu that you don’t want to

miss out on: the Seafood Platter($29.95 for two; price goes up per per-son after that), which features colossalshrimp, lobster and jumbo lump crabmeat.

“It’s a great way to start off any din-ner,” Nickerson says.

While Wolfgang’s certainly offers afine-dining experience, customers ona budget will be happy to know thatthe restaurant also serves up lunchspecials for $10, which were introducedlast year.

“These lunch specials allow peopleto come down to Wolfgang’s and getintroduced to the restaurant,” Nicker-son says.

One of these is the Lunch SpecialBurger ($10), a half-pound hamburgerwith french fries and onion rings.

Lunch specials also include theTropical Chopped Salad ($10), whichis an artful blend of peas, carrots,hearts of palm, avocado, feta cheese,red and green bell peppers mangoesand strawberries — all served over

Before opening a restaurant that wouldsoon spawn a successful chain,Wolfgang Zwiener, the founder of

Wolfgang’s Steakhouse, was set to retire. After 40 years as headwaiter at the famed Peter Luger Steakhouse in New York, Zwieneralmost left the restaurant industry. But people began encouraginghim to open his own restaurant instead of retiring. Taking with himPeter Luger’s tradition of high-quality meats, Zwiener opened upthe first Wolfgang’s Steakhouse on Park Avenue.

According to William Nickerson, general manager of the Waikikirestaurant, things at the Park Avenue location went well from thestart. But when The New York Times published an article about therestaurant’s origins — and how the waiter is the boss — thingsreally took off.

“And pretty much from that day on, the restaurant was doing400 dinners a night,” Nickerson says.

Zwiener soon expanded his venture to include additional loca-tions in New York, as well as Beverly Hills — and then opened theWaikiki restaurant. More recently, Wolfgang’s has opened up a cou-ple more restaurants in New York.

“What separates us from otherrestaurants here in Hawaii is howoften we do our dry aging,”Nickerson says. “Once a week, Iorder prime beef from MasterPurveyors … And they buy the bestmeat from the Midwest.”

Nickerson explains that the meatwill be dry aged for 28 days once itreaches the restaurant.

“What is so unique about thedry-aging process is that it createscondensed marbling because ofthe evaporation,” Nickerson says.“Also … it makes for a nice, palat-able, soft meat, and it imparts anice, earthy flavor to the meat aswell.”

TH

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Wolfgang’s SteakhouseRoyal Hawaiian Center2301 Kalakaua Ave.

922.3600

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

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with Christina O’Connor

ON

William Nickerson

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mixed greens.And in its habit of offering great deals, Wolfgang’s

has a Valentine’s Day Special coming up. The specialcosts $99.95 for two, and will include a choice of ap-petizer (Caesar salad, mixed greens or lobster bisque,entree (Porterhouse for Two), a choice of sides(creamed spinach or mashed potatoes), and a choco-late cake with vanilla ice cream and raspberry saucefor dessert. The special will be offered Feb. 14 only.

Contact Christina O’Connor at diningout@staradvertiser.com

BY ALANA FOLEN

February is creeping up on usand that means its time towelcome in the new year

once again — Chinese New Year,that is. Chinese New Yearis Feb. 10, and Hee HingRestaurant in Kapahulualready is raising the baras far as its menu is con-cerned.

According to restaurantowner James Lee, patronscan look forward to a slewof contemporary additions(which are now available)to the eatery’s already di-verse menu.

“We have incorporatedTaiwanese and Shang-hainese dishes that we’revery excited about. A fewof these dishes took muchexperimentation until weperfected it,” says Lee.

Shanghai Juicy PorkBuns (eight pieces for$6.95) is one of thosemust-try items that Leespeaks of. Traditionallyfrom Shanghai and Wuxi,Shanghai Juicy Pork Bunsfeature minced porkwrapped with a thin,smooth flour wrapper, which ispinched at the top prior to steam-ing.

“The outer skin of the bun has acircular cascade of ripples aroundthe crown,” Lee explains. “Aftersteaming, the bun becomes filledwith soup, which is released fromthe pork filling.”

Presented in a basket, these bunsare served with vinegar and gingerfor dipping.

Red Braised Beef Noodle ($8.95)is a Taiwanese-inspired entree thatalso is new to the menu, A deliciousnoodle soup, this entree consists ofred braised beef, bok choy and thinnoodles swimming in a rich beefbroth topped with Chinese sauer-kraut and green onions. Delicious inevery sense of the word, Lee saysthe beef shank and beef brisket arebraised in their own stock and sim-

mered for six hours until tender.“These dishes are perfect for Chi-

nese New Year, and Hee Hing willbe celebrating from Feb. 7 to 14,”he states.

Diners can ring in the new year

with the restaurant’s Special Year ofthe Snake Dinner Menu ($299, feeds10 people), which presents a bountyof dishes including Salt Baked RoastChicken, Roast Pork Belly withSteamed Buns, New Year’s “Bountyof the Sea” Soup, Traditional StuffedDuck, Maine Lobster, Jai and more.Add gau into the mix for $12 more.

Come Feb. 9 and 10 from 5 to8:30 p.m. Hee Hing will showcaseits Chinese New Year’s Dinner Buffet

($28.95 for adults, $27.95for seniors and $14.95 forkeiki ages 4-12), completewith an international saladstation, appetizer station,Black Pepper Prime Rib,Roast Pork, crab legs andmore. A lion dance is set totake place at 6:30 p.m. onboth days.

In addition, Chinese NewYear’s Dim Sum BrunchBuffet ($23.95 for adults,$22.95 for seniors and$11.95 for keiki ages 4-12)will be held from 10 a.m. to2 p.m. Feb. 10, with a liondance at noon. The brunchoffers Hee Hing classicssuch as dim sum, char siu,steamed fish, jai, peppersalt shrimp and desserts.

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HEE HINGRESTAURANT

WHERE 449 Kapahulu Ave.,Honolulu

CALL 735.5544

HOURS Daily, 10:30 a.m.-9:30 p.m.

WEBSITE heehinghawaii.com

ABOVE Shanghai JuicyPork Buns (eightpieces for $6.95)RIGHT Red BraisedBeef Noodle ($8.95)

Leah Friel photos

chewonthis

1 Lunch SpecialBurger ($10)2 Tropical ChoppedSalad ($10) 3 Seafood Platter($29.95 for two)4 Porterhouse forTwo ($104.95)

Leah Friel photos

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Mozzarella and Tomatoes Panini. Pricedat $12, you can be sure this panini willleave you satisfied.

It’s always the right time for a taste ofperfection at Il Lupino Trattoria & Wine Bar.

Il Lupino Trattoria & Wine BarRoyal Hawaiian Center,

Bldg. B, Level 12233 Kalakaua Ave., Suite 110

922.3400

Romano’s Macaroni GrillHome of some of the best Tuscan-in-

spired Italian cuisine, Romano’s MacaroniGrill, located at Ala Moana Center’sHookipa Terrace, is a family favorite thatcaptivates diners with its exciting atmos-phere and top-of-the-line service.

Gigantic portions are signature here, sobe sure to come hungry. With so much tochoose from, including lasagna, pizza andflatbread or fresh pasta, selecting an en-

tree can be somewhat of a challenge.However, being that I simply fall head-over-heels for every aspect of Italian cui-sine makes this task rather simple.

Fully aware of my pursuit for prosciutto,chef Nawai Kekoolani created one of Mac-aroni Grill’s most popular salads — WarmSpinach and Shrimp Salad ($22). Whilethe name doesn’t give much away, thisrefreshing salad features fresh spinachsauteed with fennel and roasted garlic,and chef Nawai adds a hint of lemon juiceand fresh sea salt for some added flavor.Prosciutto crisps, a slice of prosciutto,seared scallops and black tiger shrimpround out the dish, which is finally toppedoff with pine nuts and a sprinkle of Parme-san cheese. Notice that this salad is sansdressing, and for good reason.

“There are so many flavors to this dishthat there’s really no need for any dress-ing,” Kekoolani says. “Prosciutto is cured,so the naturally sweet and salty flavor of

the meat helps to enhance the dish.” Make memories at Macaroni Grill, where

quality Italian ingredients shine throughand opera singers add to the experience.Viva Italia!

Romano’s Macaroni GrillAla Moana Center, Hookipa Terrace

1450 Ala Moana Blvd., Suite 4240356.8300

Kit n KitchenOnce again I find myself back at one of

my most beloved eateries — Kit n Kitchen.I just can’t get enough of this place, as Kitn Kitchen owners and husband-and-wifeteam of Kit and May Yiu have perfectedthe art of blending European fare withAsian cuisine — both of which are verywell respected in the culinary world. Mayserves as executive chef here and pos-sesses such a talent in the kitchen. Every-thing she whips up from scratch is beyond

appealing and makes me want to devoureverything in sight. Topping my list, in fact,is Kit n Kitchen’s Prosciutto Salad Pizza($12.95), which features the restaurant’sfamous prosciutto salad nestled on ahand-rolled, thin and crispy crust with acreamy sauce. This pizza is obviously astep up from the Prosciutto Salad, but it’sthis salad that brings the pizza’s robustflavors to life. Priced at $9.95, ProsciuttoSalad spotlights tender pieces of pro-sciutto and a poached egg atop crisp babymixed greens tossed with just the rightamount of balsamic vinegar. Deliciouslyhealthy!

Without a doubt, Kit n Kitchen keepsup with your appetite.

.

Kit n KitchenVarsity Center

1010 University Ave.942.7622

ono,youknow

– From page 2

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Kit n Kitchen’s Prosciutto Salad Pizza ($12.95)

Il Lupino’s Prosciutto, Mozzarella

and Tomatoes Panini ($12)

Romano’s Macaroni Grill’s Warm

Spinach and Shrimp Salad ($22)

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@tablesideHo Ho Chinese Cuisine

If you need to satsify a hunger for Chinese fare, head straight toKapolei for the all-you-can-eat buffet at Ho Ho Chinese Cuisine.Enjoy a variety of options such as dim sum and Salmon with

Black Bean Sauce, and then get back in line for some more. This isthe perfect place for family and friends to enjoy each other’s com-

pany and partake in the many different offerings of traditional andlocal dishes. For hours and more information, call 692.9880.

tableside

1 | (first row) Florida Ganir, LV Ramos, Beny Ramos, (second row) Edith Acupido and Fe Sy

2 | Perrie Barcina, Pete Barcina, Edith Barcina, Trevor Howick and Ellie Howick 3 | Clifford Kawasaki, Terry

Itadani and Kalani Asam 4 | Jasmine Sharpe, Kathlyn Tsuruda, Byron Tsuruda, Chris Sharpe, Grace Sharpe

and Tosha Sharpe

Left: Armando Bauzonwith Salmon with Black

Bean Sauce Below: Salmon with

Black Bean Sauce servedduring the Dim Sum

Seafood Lunch BuffetRight: Fresh dim sum and

manapua available at 6a.m. daily.

Lawrence Tabudlo photos

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Maple Garden/Yen King941-6641

www.MapleGardenHawaii.com

Reservations Recommended*Free parking available at First Hawaiian Bank

KUNG HEIFAT CHOY

Buffet Dinner$21.95

Table of 10$298.00

Special 10-Course Menu

Lion DanceFeb 10 @ 6pm

1110 McCully St (corner of McCully & Young)OPEN DAILY 10:30AM-9:30PM

Call 946-8833 or 230-6886

Good Thru1/31/13

with any regularpriced entree

$99for 10people

CHOICE OF: Ginger Onion • Black Bean Sauce • Salt & Pepper

$1099Whole Lobster Special Party Menu

Includes2 lbs

Lobster

15%OFFTake-Out Orders

Our Brothsare made from

scratchwith no MSG!

Mon: 5-10pm | Tues-Fri: 11am-2:30pm/5-10pmSat: 11am-10pm | Sun: 11am-9pm

2080 S. King Street(past McCully St.)

(808) 947-5919

Try ourSamma-Men(noodles in thick broth)

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

PER PERSONReservations RequiredAla carte menu not available

Thursday, Feb. 14 • 5:30-9:00pm

O N T H E R I S E

A special four-course menu will be offered for this occasion

Crispy Garlic Scallion PrawnsHoney Chili Aioli

Braised Pork BellyNatural Jus

Greek SaladChopped Romaine, Vine Ripened Tomatoes,

Olives, Feta Cheese, Lemon Vinaigrette

Fresh Catch of the DayTruffled Blue Crab &

Fire Roasted Vegetable CaponataFire Roasted Tenderloin of Beef

Mixed Mushroom Jus

Dark Truffle TartFresh Strawberries

$75$75

111 N. King St. near Maunakea

Chinese Chicken SaladHam & Scallop Soup • Peking Duck Meat

Walnut Shrimp • Crispy Skin ChickenGinger & Onion Steamed Sea Bass

Boneless Chicken Cake Noodle• Rice • Jai

Chef’s Dessert of Day

Jai & Gauavailable forChinese New

Year

FREEJAI with

Party Menu!

Dim SumServed 7am Daily

$198Take-out Orders

Welcomed

WAIMALU98-020 Kam Hwy.488-8824

WAIPAHU94-256 Waipahu Depot St.

676-2088

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

689-0999www.shirossaimin.com

Dear Hearts,Some people work to accumulatewealth and live comfortably.Others have a passion for their job.and receive their rewards intrinsically.Whatever the case, it is important to rememberthat we work to live and not vice versa.Take the time to enjoy the little thingsAnd the opportunitythat good health brings.Mahalo,Bryce “Saimin Jr”

Ala Moana Center

Tel: 947-8818

NEW YEAR SPECIAL$438 for table of 10• Steamed Scallop in half shell • Imitation Shark Fin Soup w/Crab Meat

• Lobster w/ Garlic & Butter Sauce

• Sautéed Shrimp & Scallop with Honey Glazed Walnuts

• Steamed Whole Fish with Scallion & Soy Sauce

• Smoked Chrysanthemum Chicken

• Braised Shiitake Mushrooms w/ Vegetable

• New Year Good Luck “Jai”• Sticky Rice w/Preserved Meats

in a Lotus Wrap• Mochi Balls in Sweet Ginger Broth

$318 for table of 10• Cold Cut Appetizer Platter• Crab Meat & Fish

maw Soup• Peking Duck with Home

made Buns • Steamed Whole Fish with

Scallion & Soy Sauce • Sautéed Peking Duck Meat

with onions & peppers• Sautéed Shrimp & Scallopwith Honey Glazed Walnut• Baby Pak Choy w/Crab Meat

& Carrot Sauce• New Year Good Luck “Jai” • Seafood Fried Rice w/Garlic • Mochi Balls in Sweet

Ginger Broth

50%OFF

with coupon

Buy 1 Plate, Get the 2nd

1006 Kapahulu Ave.(Corner of Kaimuki Ave/Kapahulu Ave)

Open Daily 7am-10pm • 688-8891

2nd entree of equal or lesser value. Cannot combine w/ other discounts/offers.

Exp. 1/24/13.

Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket

524-1628

Excludes Set Menus; Roast Pork, Roast Duck, CharSiu & other specials. 5%, 10% and lobster specialnot to be combined with any other offer/discounts/specials. Expires 1/31/13. 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 1/31/13. Must present coupon.

Lobster $1299with purchase of Full Price EntreeValid 5-10:30pm

Lobster$1299

with purchase of Full Price EntreeValid 5-10:30pm

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 Boulangerie2752 Woodlawn Dr. Manoa Marketplace 988-4310

Larry’s Bakery4369 Lawehana St. (across Target in Salt Lake)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

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

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

BUFFET

2 0 | D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3

LUNCH:

DINNER:

Mon-Fri $9.95Sat-Sun $11.95Mon-Thurs $17.95Fri-Sun $19.95

Kapolei Marketplace590 Farrington Hwy 692-9880

Dim SumTake-Out Mon-Sat 6:00am • Sunday 8:00amDine-In Daily 10:00am-9:00pm

SEAFOOD BUFFET STARTING AT $9.95

of the Month

Try our newPineapple Snack Cake

& Morning Roll!

Try our newPineapple Snack Cake

& Morning Roll!Prices may vary at locations.

$6.29FastFood

$5.59FastFood

Restaurant Price: Spaghetti & Chicken Mixed Plate $7.29, Turkey Neck Soup $6.59. Prices may vary at locations. Must be a Hawaii resident 21 years of age or older to enter giveaway. Offer valid from 1/2/13 - 2/3/13. No purchase necessary, other restrictions may apply. For complete rules and information see stores or visit www.zippys.com

Got Vegas on your mind? Get Vacations-Hawaii on the line!

ENTERTO WIN

TRIPS FORTWO TO

Enjoy the comfort of our NEW wide body 767 aircraft!Your reliable and direct connection to Vegas - PH: 591-4777 or BoydVacationsHawaii.com

Spaghetti & ChickenMixed Plate Available Daily

Turkey Neck SoupAvailable 10:30am - 9:30pm Daily

Senior/Military Discounts Available Mon.-Thurs.Cannot be combined with other offers. Exp. 1/24/13.

Stadium Mall 4510 Salt Lake Blvd. 486-3311

10% OFFEntire MenuAll-You-Can-EatBuffet includes hotentree bar.

GRAND OPENING SPECIAL

Lunch$1495

Dinner$2495

with coupon

BYOB

Daily 11am-3pm Daily 5pm-10pm

One coupon per order. Cannot be combined with other offers. Expires 1/31/13

Pearl Cityby Wal-Mart455-6805

Kahala Mall738-5696

(KOZO)

Moiliili 951-5696

(KOZO)

Keeaumokuby Wal-Mart946-5696

(KOZO)

Pearlridge483-6805

52 pcs.(Makisushi 24pcs/ Hosomaki 24 pcs/

Inari 4pcs)

Coupon Required.Exp: 1/24/13.

Open Daily 8am - 6:30pm1637 Kapiolani Blvd.

(Across from Pan Am Bldg.)www.tropical-tribe.com

366-8226

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

D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3 | 2 1

SERVING LUNCH & DINNER • TAKE-OUT AVAILABLE

Proud recipient of:

KONA (808) 327-6776

KUKUI GROVE (808) 632-2450

LAHAINA (808) 661-0333

MAUI MALL (808) 873-7776

OAHU:ALA MOANA 942-9102

AINA HAINA 373-4033

EWA TOWN CENTER 683-1003

KANEOHE 247-9595

KAPAHULU 735-7700

KAPOLEI 674-4227

WAIAU 485-0227

WAIKELE 678-3180

WARD CENTER 591-5600

OUTER ISLANDS:

www.genkisushiusa.com

TEMAKI: In Japanese, te means hand, maki refersto any type of sushi roll incorporating nori, Temakiis a hand-rolled sushi, as it is prepared and eatenwith the hands rather than chopsticks.

MAKI SUSHI or makizushi: maki refers to any typeof sushi roll incorporating nori, is rolled into acircle/tube with a sushi mat and then cut into circles.Sushi refers to the specially prepared rice dish.

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

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

Open Daily 11am - 9pmwww.infernospizzahawaii.com

• Pepperoni or Cheese Pizza• Small Salad• (2) Soft Drinks

*Offer not valid with other offers/discounts. Expires 1/24/13

Reg. $19

✁

Voted Best Thai in Hawaii

Walking distance from all Waikiki Hotels

SERVING HAWAII SINCE 1977...

tel. 951-9355tel. 951-9355

THAI CUISINETHAI CUISINE

15% OFF Take OutCoupon required. Not combinablewith other offers. Expires 1/24/13

2028 Kuhio Avenue Dinner 5:00pm - Closing

www.keosthaicuisine.com

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

941-6161

Ala Moana Sidewalk SaleJanuary 18-20, 2013

Original HomemadeIced Chocolate Drink

$3.95

521-1688Shop A-1 (below Safeway Beretania) OPEN DAILY 10:30am-8:30pm

Special Valid Sun 1/20 thru Sat 1/26

SPICY!SPICY!

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

ON ON At McCully1110 McCully St.(Corner of McCully & Young)946-8833 or 230-8866

Nice Day Chinese Seafood RestaurantLiliha Square, 524-1628

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

FAMILY DINING

Himalayan Kitchen1137 11th Ave.735-1122

JJ Bistro & French Pastry3447 Waialae Ave.739-0993

2 2 | D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3

98-150 Kaonohi St. • Tel: 486-5100

Not combinable with other discounts. 55 or older w/ coupon & ID. No onlineor photo-copied coupons. One coupon per person. Discounts off regularadult price. Excluding Holidays. Expires 1/25/13.

SENIOR SPECIAL! 55+

30% OFFLUNCH & DINNER

98-150 Kaonohi St. • Tel: 486-5100

ONLY ONE TYPE OF COUPON PER PARTY

*MENU AND PRICES SUBJECT TO CHANGE *DINNER MENU ONLY

BIRTHDAY SPECIAL!FREE BIRTHDAY MEAL FOR ANY AGEWith Family & Group LUNCH & DINNER 20% OFF

Must have minimum party of 4. Coupon valid on actual birthday, ID required. Not com-binable with other discounts. Discounts off regular adult price. No online or photo-copiedcoupons. Must purchase beverage. Expires 1/25/13.

ONLY ONE TYPE OF COUPON PER PARTY

923 KEEAUMOKU ST.955-3388Best Cantonese Cuisine

OPEN DAILY:10am — midnight

With purchase of an entrée. Not to be combined with any other offer or special. Limited Time.

SUMMER SPECIALS!

Ja Jiang Mein

$6.99 $6.99

Starting from $5.99 Lunch & Late Night Specials

Won Ton Mein

Crispy Gau Gee Mein

$6.99with Kim Chee or Onions

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

KAILUA*1020 Keolu Dr.

230-2300Thurs-Sun 11am-2pm

Daily 5pm-9pm

KAIMUKI*3040 Waialae Ave.

734-0404Daily 11am-10pm

ALA MOANA CENTERMakai Market949-2120

Daily 11am-10pm

WAIKIKI1831 Ala Moana Blvd. #201

941-3444Daily 11am-10pm

Try our newest menu item…

TAVERNA SHRIMP PASTALarge shrimp on a bed of pasta with fresh tomato,garlic & feta

BYOB*NO CORKAGE

Dungeness CrabSpecial

FreshSeafood Daily!

$25.95Your choice of:• Butter Garlic• Ginger & Onion• Black Bean• Salt & Pepper• Steamed

w/coupon. Not valid with other specials/discounts.Offer expires 1/27/13. Reg $30.95

1380 S. KING ST. 11am - 3am DAILY • Call for Reservations today!

$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

905 Keeaumoku StreetOPEN Daily 5pm - 2am

FREE With any food purchase. Dine-in only. Cannot be

combined with other offers. Limit 1 coupon per party.

Expires 1/31/13.

(808) 951-1004

Kim Chee Fried Rice or Kim Chee Pancake

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

WHERE TO DINE

Kit N Kitchen1010 University Avenue942-7622

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

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. • 942-2121AIEA 98-150 Kaonohi St. • 487-9911

Wailana Coffee House1860 Ala Moana Blvd.955-1764

Kenny’s Hawaiian BBQRoyal Hawaiian Shopping Center, 2nd floor922-3333

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

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

Zippy’s Call the one nearest you

Max’s Of Manila94-300 Farrington Hwy

801 Dillingham Blvd.951-6297

FILIPINO

D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3 | 2 3

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

*DISCOUNT EXCLUDES ALL BEVERAGES WITHTHIS AD. EXP. 1/31/13.

KOREAN CUISINE• LUNCH $17.95 10:30 AM - 2:30 PM• DINNER $25.95 2:30 PM -10 PM

KAL BI, SIRLOIN, CHICKEN,SPICY PORK, FRESH SHRIMP

$1 OFFAny Breadpurchases over $4

Must present coupon • exp. 1/24/13

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

Chicken with Corn SoupFried Crispy Whole Chicken

Walnut ShrimpSalt & Pepper Pork Chop w/ Tofu

Steamed Fish Filet 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. Dine-In Only.Cannot combine with other discounts or specials

Special New Year Menu$138 for 10 people

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

WHOLE LOBSTER $12.95WHOLE LOBSTER $12.95(reg $18.00)(reg $18.00)

Best “Japanese Style”Shabu Shabu in Hawaii

Mon-Sat 11am-2pm (last call 1:30pm)Dinner Nightly 5pm-10pm (last call 9:30pm)Validated Parking • 1221 Kapiolani Blvd. • 597-1655

Shabu Shabu or any Sukiyaki Setfeaturing our special sukiyaki sauce. Exp. 1/24/13

Shabu Shabu or any Sukiyaki Setfeaturing our special sukiyaki sauce. Exp. 1/24/13

OPEN TUE-SUN LUNCH 11AM-2PM, DINNER 5-8:30PM • Closed Monday Lunch & Dinner100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035

Choice of:Ahi • Pork • Salmon • TofuChicken • Seabass *Cannot be combined with other specials/discounts. Offer valid thru 1/24/13.

Served on a hot sizzling plate with grilled onions,drenched in a fresh garlic based soy sauce, mixedwith sake. Served with Miso Soup, Tsukemono & Rice.

WAFU SPECIALSelected Dishes!

$9.95Fresh Island

MULLET still

available

HONOLULU • 589-2299510 Piikoi St.

AIEA • 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**

5 delicious samplesof traditional Brazilian dishes

Sorry, we cannot accept Hot Deals or any other discounts/coupons at this event.

Regular menu, beer &

cocktails alsoavailable

Reservations

Recommended$15 per

personSunday, Jan. 20th

5-7pm

Breakfast • LunchCatering • Okazu

1223 N. School St.

848-5573

Home of the Famous Garlic ChickenMITSU-KEN

Tues-Sat 5:00am-1:00pmSun-Mon Closed

AT ALA MOANA HOTEL, 3rd Floor410 ATKINSON DRIVE

942-7788

Chinese New Year Menu$450 per table

1. Royal Garden Roast Menu Combination

2. Dried Oyster Served In LettuceWrapped

3. Bird’s Nest Soup w/Crab Meat4. Peking Duck5. Steamed Island Fish w/Ginger &

Green Onion6. Live Maine Lobster Royal Garden Style7. Baked Rock Salt Ranch Chicken8. Shredded Duck Meat w/E-Mein9. Mochi Ball In Red Bean Soup

$330 per table1. Deep Fried Seafood Roll2. Shrimp w/Glazed Honey Walnuts3. Steamed Chicken Soup

w/Mushroom & Virginia Ham4. Steamed Dried Oyster Roll

w/Seaweed5. Crispy Roast Chicken w/Red

Preserved Bean Curd Sauce6. Braised Sea Cucumber w/Black

Mushroom7. Sauteed Fish Fillet w/Vegetable8. Fried Rice In Lotus Leaf9. Mochi Ball In Red Bean SoupAbove menu is limited to 3 tables and cannot combine with any specials anddiscounts. Limited time only. Expires 2/18/13. Please order one day in advance.

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

WHERE TO DINE

Wolfgang’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

FINE DINING

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

People’s Cafe1310 Pali Hwy521-5552

Il LupinoRoyal Hawaiian Center922-3400

ITALIAN

HAWAIIAN

Fifty Three By The Sea53 Ahui Street536-5353

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

The Fat GreekKaimuki - 3040 Waialae Ave.734-0404Ala Moana - Makai Market949-2120Waikiki - 1831 Ala Moana Blvd941-3444Kailua - 1020 Keolu Dr230-2300

GREEK

People’s Cafe1310 Pali Hwy521-5552

Hawaiian &Filipino Food

Hawaiian &Filipino Food

Stage Restaurant1250 Kapiolani Blvd.237-5429

2 4 | D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3

841-0931Kam Shopping Center

Open 6am Daily

Available for a limited time thru

January 2013

2 breakfast & 2 dinner dishes featured weekly

Specials may be different than dishes shown.

Try our specially priced featureddishes-of-the-week, during

our early bird hours only.

EARLY BIRD SPECIALSMonday thru Thursday

Breakfast 6-7am • Dinner 2-6pm

NOWSERVING!

Offer valid on dine-in orders only. Must present coupon. Cannot be combined with other offers or coupons. Exp 1/31/13

WESTRIDGE SHOPPING CENTER • 488-4900(Next to Makino Chaya) 98-150 Kaonohi St., Aiea

Mon-Sat 10am-10pm • Sun 10am-8pm

facebook.com/phomylienhawaii

Military w/ID receive 10% OFF

$7.99 each3 dishes to choose from

735-38882919 Kapiolani Blvd.

Market City Shpg Cntr• • • • • • •

M - F 10am -12midnightSAT 8am -12midnight

SUN 8am -10pm

Imported Noodles OPEN 'til Midnight

(Monday thru Saturday)

Fresh spinach pasta tossed in our house marinarasauce and topped with baked swai fish seasonedwith a special sauce with onions, olives and capers.

TRY OUR NEW ITEMS!

GREENMONDAYS10%OFF

ALLVEGETARIAN

DISHESExpires 1/31/13

Won Ton Noodles • Pasta • Risotto • Burgers • Sandwiches • Pizza • Salads • Soups

Fresh squid ink pasta tossed with calamari rings and our house marinara sauce

Spinach Linguine w/ Swai Fish $16.95

Squid Ink Linguine w/ Calamari $16.95

735-5544449 KAPAHULU AVE., STE 101

www.HeeHingHawaii.com

Sunday, Feb. 10, 201310am to 2pm; Lion Dance at 12 noon

Adults $23.95 • Seniors $22.95Keikis (4 to 12) $11.95

www.HeeHingHawaii.com

CELEBRATE THE YEAR OF THE SNAKENOW SERVING!

CHINESE NEW YEAR’S DIM SUM BRUNCH BUFFET

CHINESE NEW YEAR’S DINNER BUFFET

STEAMED JUICY PORK BUNSAND TAIWAN SPICY BEEF NOODLE

Sat, Feb. 9, & Sun, Feb. 105pm to 8:30pm • Lion Dance at 6pm

Adults $28.95 • Seniors $27.95Keikis (4 to 12) $14.95

SPECIAL YEAR OF THE SNAKE MENUIncluding New Year’s Bounty of Sea Soup

& New Year’s Jai and more.$299 Table of Ten

www.samchoyhawaii.com

Nightly 5pm to 6:30pm$3.00 pint of ourAloha Beer

50% OFFPupus

Available in the bar area only.

Happy Hour

Prime RibWednesdays

16oz. Prime Ribwith Stuffed Baked Potato

$20.95580 Nimitz Hwy.

545-7979

Like us on Facebook forSpecial Deals & Offers

10% OFF✁

WITH COUPONEXPIRES 1/25/13. WHILE SUPPLIES LAST. Lilikoi Chocolate Pineapple Mac Nut

LOAF CAKES

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

OPEN Mon - Fri 6AM - 1PMSat 6AM - 12PM

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.

WHERE TO DINE

Kobe Japanese Steak House1841 Ala Moana Blvd.941-4444

Hifumi Japanese RestaurantChinese Cultural Plaza536-3035

IchirikiAIEA98-150 Kaonohi St.484-2222

HONOLULU510 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

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

Odoriko Japanese Restaurant2400 Koa Ave.923-7368

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

Sakura Restaurant3008 Waialae Ave259-7100

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

D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3 | 2 5

“Malaysian Laksa”House Noodle

and PanyaIced Fruit Tea

Contemporary Dining

ALA MOANA CENTERMALL LEVEL, MAUKA

NEXT TO VICTORIA’S SECRET946-6388

HAPPY 2013!!

593-2800SUN-THURS 6:30AM-10PM • FRI-SAT 6:30AM-11PM

515 WARD AVE.

@ WARD

SO ONO!

$9.95STEAMED FISH FILLETw/2 scoops rice

Try Our Marinated Fried Chicken!“Marinated in a Light Teri

Sauce then Deep Fried.Very Tasty!”

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

www.SekiyasRestaurant.com 2012

2746 Kaimuki Ave

732-1656ACROSS KAIMUKI H.S.

SEKIYA’S RESTAURANT& DELICATESSEN

Serving Hawaii for 77 Years!

Sauteed Mahi withLobster Sauce

Steak & ShrimpChicken Alfredo Pasta

Call 922-6868for Reservations & Information

2284 Kalakaua Ave.Open 7 Days from 11am-10pm

Lunch 11am - 4pmDinner 5pm - 10pm

at the old Waikiki III TheatresParking available at the Pro-Park locationSeaside Ave. Pay $2 at the Restaurant.

www.atlantisseafoodsteak.com

$12.95Early Bird Special Only

We Deliver!*Additional fees apply.

Need delicious dishes? Simply select the items you want and have us deliver them hot!

We Deliver!677-7744CALL FOR DETAILS!

WWW.ACATEREDEXPERIENCE.COM

Sunday, February 10, 2013

DIM SUM BRUNCH BUFFET

featuring… a variety of Hong Kong Style Dim Sum

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

• Pork Hash • Chicken Dumpling • Shrimp w/Nori Roll• Deep Fried Shrimp Dumpling • Mochi Rice in Lotus Leaf

• Tripe w/Ginger Sauce • Chicken Feet • Jai• Taro Puff • Egg Flower Soup • Haupia Gelatin Cake

• Fresh Fruit • Gau • and much more!

525-8585Monday-Sunday

10:30am to 9:00pm

1055 Alakea StreetFREE PARKING

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

www.themandalayhawaii.com

Lion Dance during Dinner

SEATINGS: 10:30AM & 12:30PM

an Island Speciality Served every Thursday at

1860 Ala Moana Blvd. Validated Parking955-1764 Open 24 Hours

WHERE TO DINETanaka 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

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

Sekiya’s Restaurant & Delicatessen2746 Kaimuki Avenue732-1656

Sushi Company 1111 McCully Street 947-5411

Yakiniku Million626 Sheridan St.596-0799

Chogajib Korean Restaurant825 Keeaumoku St. #111744-3440

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

Korean Hibiscus BBQKaimuki Shopping Center3221 Waialae Avenue734-8282

Mitsu-Ken1223 N. School Street848-5573

OKAZUYAYakiniku Don-Day 905 Keeaumoku St.951-1004

RESTAURANT & PUPU BAR

Violet’s GrillKapalama Shopping Center1210 Dillingham Blvd # 8841-8535

OKINAWAN

3660 on the Rise 3660 Waialae Ave.737-1177

PACIFIC RIM

Must present coupon. Cannot combine w/other specials. Exp. 1/29/13 MW

492-1863

2 6 | D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3

ROYAL HAWAIIAN CENTER

VALIDATED PARKING

WWW.ILLUPINO.COM • 808.922.3400

FEB 7th, 5PM & 11PMA FUN MIXER FOR SINGLES

Fun Speed-Dating Sessions • Great Pupu& Drink Specials • Games & Prizes

FEB 14th, 5-10:30PMVALENTINE’S DAY DINNERAppetizer, Entree & Dessert Specials

Each Couple will Receive Belgian Milk Chocolate Hearts as Our Gift

REGULAR MENU ALSO AVAILABLE.

Happy Valentine�s

Day

Buy One EntréeGet the Second

50% OFF**Some exclusions may apply. Exp.1/31/13

Okinawan • JapaneseSteak • SeafoodLocal Favorites

801 Dillingham Blvd.(next to Costco Iwilei)

Honolulu Hawaii 96817

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

Waipahu, Hawaii 96797

Cuisine of the Philippines

www.maxschicken.com 951-MAXS (6297)

Choice of Soup:Nilagang BakaSinigang na BaboySinigang na Hipon

Pair it with:Lumpiang ShanghaiChopsueyChicken SisigSizzling Tofu

Includes: (4) scoops of rice &(4) Pepsi softdrinks

All Bottles and Glasses of Wine

7 am - 10 pm

KAILUA 263-8880

KAIMUKI 738-8855

PEARLRIDGE EAST 487-8188

WAIPIO 678-8868

WARD CENTER 591-8891

www.bigcitydinerhawaii.com

Find us onFacebook & Twitter

The Original

50% OFF!50% OFF!

Bistro &FrenchPastry

3447 Waialae Ave

jjfrenchpastry.com

JJ’s Seafood FestivalJJ Has a “Tail” For You…

No LimitWhile Supplies Last!

LOBSTERTAIL

$14.95 for One

$34.95 for Three739-0993

Dine-In or Take-Out!

Regular MenuStill Available

Happy Hour 4:30-6:30pm Mon-Fri Only!

12oz. Teri-Ribeye Steak,Furikake Rice Musubi, Steamed Choy Sum

$11.99S P E C I A LLIMITED TIME ONLY

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

restaurantepichawaii.com

•

Must present coupon. 1 per person, per visit, Dine In only. Cannot be combined with any other offer or coupons. Expires 1/27/13

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com

922-5511

RESTAURANT

SUNTORY

WHERE TO DINE

Keo’s Thai Cuisine2028 Kuhio Ave.951-9355

Shabu Shabu House1221 Kapiolani Blvd597-1655

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

Tropical Tribe(across Pan Am Bldg)1637 Kapiolani Blvd.366-8226

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

VIETNAMESELobster King1380 S. King St.944-8288

Adega Portuguese1138 Smith Street566-5909

PORTUGUESE

SEAFOODThai Issan CuisineMarket City Shopping Center2919 Kapiolani Blvd.736-4152

SWEETS

SHABU SHABU

THAI

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

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

Bring your camera and take a photowith the Pro Bowl MVP Trophy and the 2013 Pro Bowl Cheerleaders!!!

JAN 22, 1PM Enjoy our $10 LunchSpecials or Regular Menu and Welcome

the Cheerleaders & Trophy to Wolfgang’s!

JAN 23-26, 11AM-10PMTrophy Photo Ops All Week Long! FREE!

THE OFFICIAL HOME OF THE PRO BOWL

TROPHY JAN. 22-26

ROYAL HAWAIIAN CENTERVALIDATED PARKING

WOLFGANGSSTEAKHOUSE.NET

808.922.3600

D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3 | 2 7

With a slew of tasty, aromaticdishes at its disposal, Thai Is-san Cuisine has customers

clamoring for the authentic Thai andLaotian cuisine. The restaurant hasresided in its Market City ShoppingCenter location for nearly a year, andcustomers continue coming back formore.

The vast assortment of dishes drawsinspiration from the cooking of Issan —the northeast region of Thailand forwhich the eatery is named — andneighboring Laos.

“It’s the same thing as ifyou were cooking and eat-ing at home with your fam-ily,” says Dokkeo Phom-machanh, owner of ThaiIssan Cuisine. “The fam-ily-style atmosphere re-ally brings out thecooking of Thailandand Laos.”

While Thai foodis known for theheat created by awealth of peppersand spices, Phom-machanh explainsthat diners canchoose to order fa-vorite dishes to their

liking, whether it be mild or extremelyhot and spicy. She also recommends ahost of noodle dishes, and options withyellow curry, which she explains is pre-pared differently from most restaurantsin that it is thicker and more flavorful.

“Most of the people that come in toeat ask for the Laotian-style dishes,”Phommachanh says. “Laotian styledishes are very spicy and tasty. You canreally tell the difference.”

One iconic dish available at Thai IssanCuisine is known appropriately as “King

of Chili.” Pad Gar Pao ($8.95) is bestdescribed as a “Thai Loco Moco,”and includes a choice of chicken,pork or beef stir-fried with sweet

basil, bell peppers and onionsserved over a bed of rice and

topped with an over-easy egg.Seafood also takes centerstage at Thai Issan Cuisine,including Kahuku Shrimp($11.25). The dish featuresa plateful of jumbo islandshrimp prepared in a siz-zling wok with bell pep-pers, onions and basil,

which are thensautéed in a chili andoyster sauce. Similarly,Pad Ped Hoi ($10.95),

also known as “Spicy

Clams,” serves up freshManila clams tossedwith bell peppers,onions and basil in awok with zesty chilioyster sauce.

All the senses areappeased byFlounder withFresh Garlic Sauce($16.95), whichserves up a wholedeep-fried floun-der and its buttery white meat on a bedof fresh vegetables, and an aromaticgarlic and chili sauce. Diners can easilypick the moist fish right off the bone,and upon dipping it in the scintillatingsauce, enjoy the distinct flavors presentin each bite.

Thai Issan Cuisine also offers an as-sortment of daily lunch specials servedMonday through Friday from 10 a.m. to3 p.m. The specials, many of which fea-ture the restaurant’s stellar curry, comewith a choice of white or brown rice,tossed salad with house Thai dressingand a soft drink. While the specials arelisted on the menu as being served atlimited times, Phommachanh notes thatshe will prepare them for diners any-time throughout the week.

“If customers ask, we can make the

specials for them anytime, not just forlunch” she explains. “We do that forthem, and they can choose any currythey want — not just the one selectedfor that day. It’s very flexible. They caneven order the specials on Saturdayand Sunday, and I will make it for them.”

In addition to the dine-in selectionsat Thai Issan Cuisine, takeout and cater-ing orders are welcomed.

orderoftheday

THAI ISSAN CUISINE

WHERE: Market City Shopping Center,2929 Kapiolani Blvd. #213, Honolulu CALL: 735.4152HOURS: Open daily, 10 a.m. to 10 p.m.

2 8 | D I N I N G O U T | J A N . 2 0 - 2 6 , 2 0 1 3

Flounder with Fresh Garlic Sauce ($16.95)

Owner Dokkeo Phommachanh with Flounder with Fresh Garlic Sauce

STORY BY KYLE GALDEIRA • PHOTOS BY LAWRENCE TABUDLO

Kahuku Shrimp($11.25)Pad Gar Pao

(King of Chili)

($8.95)

Pad Ped Hoi (Spicy

Clam) ($10.95)