hawaii dining out 26 sep 2010
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S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0
O A H U ’ S A N S W E R T O YO U R A P P E T I T E
With the start of autumn
come cooler tempera-
tures and, hopefully, an
increase in showers. And
although we should be thanking
the heavens for pleasant weather
when those rainy days and nights
come around, doesn’t the very
thought of fall showers make you
want to curl up in bed or on the
couch with a mug of hot choco-
late or a bowl of rich tomato basil
soup?
While on my way to work last
week, I experienced the first early
morning downpour that I can
remember in quite a while. Wet
and cold, I made my way into an
air-conditioned office and all I
could think of was a steaming hot
plate of curry — the spicier, the
better. Luckily for me, this week’s
assignment was indeed curry,
and I quickly warmed up at the
mere thought of this tantalizing
meal, despite dealing with the
onset of a nasty cold.
C u r r y
traces its roots back to Southeast
Asia and India. It’s believed that
the first curry dish was prepared
and cooked more than 5,000
years ago, and has more recently
become one of the fastest grow-
ing food trends worldwide. Not
only is it delicious, but foods rich
in curry powder/paste are
packed with additional health
values as well, averting cell dam-
age and other chronic ailments.
Wanting to try it all — from
Indian, to Malaysian, to Thai, to
Japanese, and of course local
curry — I scurried (well, as fast
as a sick person is able to scurry)
around for the best “Ono, You
Know” curry in town. Guess
there’s no sign of showers in the
forecast at these following estab-
lishments, because their curry is
hot, hot, hot! Amazing!
Panya Bakery, Bistro & BarOwners Annie and Alice
Yeung are committed to provid-
ing their patrons with quality
comfort food and excep-
tional service. Located in
Ala Moana Center, Panya
is a chic and intimate
restaurant, bar and bakery
serving only the finest Euro-Asian
cuisine for breakfast, lunch and
dinner. What I love about Panya is
the friendly staff and the fact that
I know I will leave feeling content.
Everything on the menu is divine.
If you want to talk curry, Panya
has a wide range of curry dishes,
including Thai Style Green Curry
served with your choice of tofu,
chicken or shrimp ($12.95-
$15.95), Japanese Curry with
beef, shrimp, pork chop, karaage,
deep-fried shrimp, deep-fried
octopus or mixed vegetables
($12.95, each additional item
costs $1.95) and Yellow
Coconut Curry Chicken fea-
turing three chicken thighs,
Portuguese sausage and pota-
to ($13.95).
Operations manager Kiana
Huang says all three are popu-
lar picks among customers.
“We make everything from
scratch and we always use
the best-quality ingredients
for all our food,” she explains.
“Besides the fresh and quality
ingredients, our homemade
secret spice and soup base
make our curry unique.”
Don’t worry if you can’t
take the heat as all curries are
made to your liking, whether
they be mild, spicy or fiery
hot. And if spicy is what
you’re after, Thai curry is the
way to go. I love a variety of
toppings, so I usually opt for the
Japanese curry. But wait — I
haven’t revealed to you what I
believe to be the superlative
choice when it comes to curry at
Panya — the Panya House
Noodle Laksa ($13.95). Laksa is a
Malaysian-style noodle dish com-
plete with shrimp, fish cake,
aburage, bean sprouts, corn, aro-
matic herbs and served withrice
noodles and yellow noodles. The
2 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0
EDITORJo McGarry
Phone: 783.1060JMcGarry@
staradvertiser.com
SALES MANAGERSandi Sakaguchi
Phone: 342.8802
Fax: 529.4898
SSakaguchi@
staradvertiser.com
Dining OutDining Out is a weekly
advertising supplement published by theHonolulu Star-Advertiser.
ono, you know
– See page 14
Top Left: Despite battling a cold, theauthor finds comfort in Monsoon India’sChicken Briyani and Chicken Masala, andthe Vegetable Samosa appetizer. Above:Panya Bakery, Bistro & Bar’s Laksa($13.95), a Malaysian-style noodle dish.
Why starve a cold when you can
Feed on Curry?
FREE PARKING!2494 S. Beretania St.
“ALL YOU CAN EAT”LUNCH 10:30am-2:30pm .........$14.95DINNER 2:30am-10pm.............$21.95
50 Different Items to Choose From
• Kalbi • Sirloin Steak • Shrimp • Sashimi • Chicken • & More
50 Different Items to Choose From
11AM-2PM, 5-8:30PM • Closed Monday Lunch100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035
Includes: Rice, Miso Soup, Tsukemono & TeaNot to be combined with any other coupons.
•• Dine-In or Take-Out• Gift Certificates• Catering Available
SERVING THEBIGGEST ANDBEST SHRIMPTEMPURAIN TOWN!
JapaneseRestaurant
SEPTEMBER SPECIALFLOUNDERSTEAM Whole Fish 10 oz
with Ginger, ShitakeMushroom, Soy Sauce
OPAKAPAKASteam or Wafu
Style
$13.95
or
Dinner Daily from 5pm949 Kapahulu Avenue
732-7666FRESH�SIMPLE�AFFORDABLE�BYOB
Honolulu Design CenterOn Kapiolani between Pensacola & Piikoi St.
1250 Kapiolani Blvd. • t: 956-1250
W W W . S T A G E R E S T A U R A N T H A W A I I . C O M
Contemporary Asian American CuisineHonolulu Design Center • 2nd FloorFree covered parking
StageRestaurantHawai i . com Lunch Mon-Fri 11:30a-1:30pSpecial Dinner Mon-Sat 5-9p
29.95$29.95$ Choose from 2 specially prepared selections for the
first two courses and finish with our crowd pleasing
Stage Dessert Sampler.
First Course Vine Ripened Tomato Salad with Pesto Puree,
Goat Cheese, House Made Crouton,
Extra Virgin Olive Oil, Balsamic Reduction
Ahi Sashimi with Tofu, Red Radish, Shiso Leaf,
Wasabi, Katsuo Boshi, "Tsuyu" Sauce
Second Course Pan Roasted New Zealand King Salmon,
Island "Succotash", Whole Grain Mustard Butter Sauce,
Fennel Salad with Yuzu Olive Oil
Grilled New York Steak Roasted Mushrooms,
Herbed Mashed Potato Puree, Caramelized Onions,
Blue Cheese Crumble, Veal Demi Glace
Third Course Your table shares a fabulous
Stage Dessert Sampler
Executive Chef Ron de Guzman will showcase
different menu specials throughout October.
Come in and see how we have “refreshed”
Stage’s dinner menu with new Regular and Petite prices.
Call 808.237.5429 for reservations.
We look forward to serving you soon.
Convenient location with easy free covered parking.
Stage raises the curtain on exceptionally priced fine dining3 Course Chef’s Tasting Menu
$49.95with wine pairing
Complete 3 Course Dinnerat StageCall: 237.5429, reservations highly recommended
Executive Chef’s October Tasting Menu
Special Dinner Seatings from 5pm to 9pm
Offer begins Monday, September, 27 thru
Saturday, October 30. Reserve your table today!
Picture shown may not reflect the 3 course selections. Executive Chef Ron will create new selections without notice.*
2 selections to choose from
2 selections to choose from
NewSpecials Daily
D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 3
cover story
With its impressive book-linedwalls, wood paneling, antiquefurniture, Tiffany stained glass
ceiling and tuxedo-clad waiters, Hy’s SteakHouse appears to be the type of austereenvironment in which only gentlemen andtheir cigars are welcome.
Yet I’ve always found Hy’s to be one ofthe easiest and most comfortable restau-rants in Hawaii. That’s a credit to its seam-less service and the way the wait staffwork together like parts of a well-oiledmachine. But it also speaks highly to therestaurant’s unwavering consistency offood and almost-forgotten tableside prepa-rations of salads and desserts — all ofwhich make a trip to Hy’s something quiteunforgettable.
I recently sat down in the quiet warmthof the Broiler room, surrounded by booksand artwork, and chatted with longtime
general manager Robert Panter about thestaff, the style and the sense of historythat makes Hy’s one of Hawaii’s best-lovedrestaurants.
JM: As soon as one walks into Hy’s, onecan smell the kiawe wood smoke as it
seems to permeate the walls. What a reallywonderful restaurant environment this is.
RP: Yes. You know the history, ofcourse. Arthur Fishman, a Canadian, de-signed the original steak house andsourced the furniture and the mahogany
paneling , the wood molding, the chande-liers, everything you see. Most came fromPhiladelphia and Cleveland, but somecame from London, too. Can you imaginethe cost of doing something similar to-day? The glass cauldron where we cookthe steaks cost $27,000 when it was madedecades ago.
JM: I think that’s what is so specialabout coming here for dinner. Wherever itwas in the world, this restaurant would beimpressive. The fact that it’s in Hawaiimakes it so much more unusual.
Far Left: All steaks and seafood entreescome complete with vegetables, potatoes
or rice. Left: Steaks grilled over kiawewood are a feature of Hy’s.
4 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0
Photos courtesy of Hy’s Steak House
cover story
1
4 5 6
2 3
RP: Yes. People literally walk inhere for the first time and you seetheir jaws drop. It happens all thetime.
JM: I’m wondering whereyou’d sit and what you’d eat ifyou were coming for dinnertonight?
RP: I’d sit in the broiler room,against the wall, and I’d mostlikely have fresh oysters and aporterhouse. Or maybe I’d haveour filet, because it’s so good,and the tableside Caesar. It’s hardto choose really. There’s lobsterand scallops, and shrimp, andoysters, and fresh fish, all the dif-ferent steaks, lamb, chicken. I’dsay if you were coming for thefirst time you should have asteak, maybe the lobster bisque,oysters if you like them, and defi-nitely a flambé and tablesidesalad.
JM: I love the tableside prepa-ration of the Caesar salad. It’s soold school and timeless. I’ve al-ways wondered how you man-aged to keep a consistency,especially in the salad, betweenall the different staff memberswho make it.
RP: It’s funny. We have to keepbringing them back to the recipe.Originally everyone learns thesame way, and then you find theyadapt the recipe somewhat. Sowe always ask the waiters tobring us back a small lettuce leafso that we can taste how they’redoing in order to make sure it’sstill the Hy’s recipe.
JM: Your waiters are fabulous.I have never once been here andhad to wait for anything, or had aproblem getting someone’s atten-tion.
RP: You mean you don’t haveto do the whole orangutan thingof waving your arms in the airtrying to get water?
JM: Exactly! The staff takescare of each other — at least, itseems that way.
RP: I’m glad to hear that be-cause they have so much to dobetween flambéing, tablesidepreparations and general service.We’ve all been together for a verylong time. Some 15 years, some20 years. Our bartender, Tad Lilly,has been here since before Day
One, and some of us are comingup on over 30 years. I think theystay because we try to be fair.We’re very much like a family.And I think our guests sense that.
JM: All the entrees come withpotatoes or rice and veggies, andyou have some classic dishesthat you rarely see anymore, likeChateaubriand,($47.95) BeefWellington ($43.95) and RoastRack of Lamb ($59.95).
RP: Yes, and the rack of lambnow comes in a half-rack, too, soa lot of people are enjoying that.The complete meal is somethingthat people really appreciate.
JM: You were the original finedining steak house, but nowthere are many steakhouses inWaikiki. What’s kept you competi-tive all these years?
RP: Well, most top restaurantsuse USDA prime beef, of course,but we cook ours over kiawewood and that makes a big differ-ence to the flavor. And I think it’salso because we have tablesideservice and entertainment fournights a week. Audy Kimura, forexample, has been here for more
than 20 years and we still have aproblem trying to fit in all thepeople who want to sit in his sec-tion.
JM: As for the glass cauldron,where patrons can watch chefZach Inouye grill steaks perfectlywith barely a look at them, howdoes he and the staff do that?
RP: (laughs) I know! How dothey do that? We get asked thatso much. The truth is, our guysare so good. We have a longtimeemployee, Danny Florino, whoworks alongside Zach and ourother kitchen staff, and Dannyhas been here such a long timethat he’s great at broiling. Theyhave to watch, season, turn andfeel for doneness, but I agree withyou — I don’t know how they doit so perfectly every time either!
JM: The wine list is surpris-ingly easy, too. You have glassesthat start at around $7. I alwaysfind that so reassuring, especiallyfor people who are intimidatedby impenetrable wine lists.
RP: You know, we just try tohave something so everyone iscomfortable. If you just want to
have a glass white zinfandel, thenyou can. But if you want OpusOne or a Shafer Cabernet withyour steak, then we have that,too.
JM: The thing that impressesme so much about coming here isthat you are tuxedo-clad, in an in-spiring environment, with book-lined walls, priceless antiques —there’s an original Tiffany glassceiling for goodness sake! — andyet you are neither stuffy norscary nor pretentious. You aregracious and warm and very wel-coming to everyone.
RP: Thank you. That’s cer-tainly what we talk about all thetime. How we can always wel-come people back.
D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 5
1 Bartender Tad Lily has been at Hy’ssince “before Day One.”
2 Oysters on the half shell ($16.95)and Oysters Rockefeller ($17.95) aretwo popular appetizers.
3 Alaskan King Crab legs ($62.95) areserved with lemon and drawn butter.
4 Filet mignon on the grill
5 New York Peppercorn Steak($40.95) is cooked to perfection.
6 Ahi sashimi, blackened ahi, scallopsand giant shrimp are all part of Hy’sextensive menu.
Hy’s Steak HouseWhere:2440 Kuhio Ave.
Call:922.5555
Website:hyshawaii.com
lite bites what we’re eating at ...
&Beyond
Expect to see an
increase in local
products at Zippy’s
this week as the restau-
rant chain and other busi-
nesses take part in the
second annual Eat Local
campaign, sponsored by
Kanu Hawaii.
The idea behind the
campaign is to increase
awareness of our precious
farming and fishing
resources, with Kanu
Hawaii issuing a challenge
to participants to eat
locally grown food for a
week. Among the partici-
pating stores are KTA
stores on the Neighbor
Islands, Foodland and
Sack N Save, and Eat Local
restaurant partners such
as Tango, Umeke Market
and, of course, Zippy’s.
You may not realize it,
but Zippy’s already has
established valuable
resources with island
farmers, including
Waimanalo’s famous Nalo
Greens.
Nalo Greens farmer and
owner Dean Okimoto
grows a salad mix for
Zippy’s that’s used with
fresh iceberg lettuce in the
restaurant’s house salads.
The Eat Local menu at
Zippy’s will include the
Loco Moco with Nalo
Greens ($7.25), which
includes local beef, local
eggs and a side order of
Nalo Greens.
Think you’d like to take
the challenge, but feel
challenged by the idea of
executing a local dinner
every night? Don’t worry.
Foodland has a weeklong
menu plan with a print-
able shopping list.
Now what’s your
excuse?
Panya Bakery is a
restaurant with
many personalities.
Dining Out happened to
drop in and meet diners
Heather Saffrey and Tessa
Gomes, who regularly stop
in at the popular Ala
Moana-based restaurant
for breakfast, lunch, dinner
and drinks at Panya’s bar.
We found them
supremely qualified to
recommend their favorite
dishes.
Tessa Gomes:
“I would say I come
every two weeks or so for
dinner, and this is my sec-
ond time for breakfast.
“At dinner, it’s very cool.
I love their appetizers and
their noodles. The
Portobello mushroom sand-
wich is great, and I rotate
between noodles and the
sandwiches. I've always
loved the pastries, too,
especially at breakfast.
They are small enough to
have one sweet and one
savory.
“If you come for dinner,
definitely have the mush-
room sandwich.”
Heather Saffrey:
“I started to come here
quite often and now I come
two to three times a week
for coffee. I love their
Vietnamese coffee.
“I never ventured into
the restaurant area until
one night I went to the bar
for a really great, infused-
vodka martini and I discov-
ered I love their bar.
“At lunch, my favorite
dish is the shrimp sand-
wich, but there’s great qual-
ity in every thing they do
here. The Vietnamese
chicken sandwich is great,
and the noodles are won-
derful.
“I’d say come for lunch
and then you can see what
else they have to offer.”
6 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0
The Eat LocalChallenge
When:Sept. 26-Oct. 2
Where:Zippy’s, Foodland,
town, Umeke Market
and other participating
restaurants and stores
Website:zippys.com/promo
tions/eatlocal.asp
Panya Bakery,Bistro and Bar
Where:1450 Ala Moana Blvd.
Ala Moana Center
Call:946.6388
Website:panyagroup.com
Below: From Nalo Farms inWaimanalo comes a specialsalad mix for Zippy's. TheZippy's greens are paired withan all-local loco moco duringEat Local awareness week.
Eat Local at
Zippy’s
Tessa Gomes and Heather Saffrey enjoying their time at Panya.
Panya Bakery
Waikiki Beach Marriott Resort & Spa • 2552 Kalakaua Avenue
Sansei and d.k. Steak HouseEnjoy a 4 course meal.
Entree to include 1-1/4 lb. Fresh Maine Lobster
At$39 per person
Go to our website at www.dkrestaurants.comto view Lobster Nite menus.
Text DK to 80850 for more special offers.
931-6280 931-6286Waikiki Beach Marriott Resort & Spa • 2552 Kalakaua Avenue
For more specials and offers, text DK to 80850 • FREE 3 hours SELF parking with validation.
SEVEN ALL NEWSASHIMI-STYLE CREATIONS!
Kama‘aina Early Bird Special onSundays & Mondays from 5:30pm-6pm
Open Nightly 5:30pm to 10pm(808) 931-6286
Waikiki Beach Marriot Resort & Spa
50% off All Food & SushiFirst Come First Serve Seating
1334 Young St.
593-2064
Hours:6PM to 10PMTUE to SUN(Monday Closed)
Authentic Japanese & Chinese Cuisine
Pre-GrandOpening
foodie fare
Shabu Shabu BangkokMany may not be aware of this lit-
tle-known fact, but when it comes to
shabu shabu, it’s all about the sauce.
The popular hot-pot cuisine origi-
nated in the Chinese winter dish,
shuan yan rou, which was later
imported to Japan in the 19th centu-
ry and eventually throughout Asia.
In Thailand, shabu shabu (or suki-
yaki, as it is called) has become one
of the country’s healthiest cuisines.
The reason is the true simplicity of
ingredients — fresh meats, seafood,
chicken, vegetables and noodles —
which are flash-cooked in a bath of
broth. No grease, no added fat, just
pure flavor highlighted when dipped
in sauces that range from tangy and
sweet to fire-hot.
Though it’s been open for a little
more than a month, Shabu Shabu
Bangkok and its five Thai-style dip-
ping sauces have already made quite
an impression with diners. The
restaurant’s house speciality is a Red
Bean Curd sauce, made from a red
bean base and mixed with garlic. The
four other sauces are a light, mild yet
very tasty Soy Sauce with garlic; a
spicy Cilantro Lime Sauce, made with
a dash of chili pepper; the Mild
Ginger Green Onion Sauce with just a
hint of citrus; and an extra-hot Thai-
style Tom Yum Sauce.
“There are other shabu shabu
places that have all different kinds of
sauces,” says manage Theresa Youn.
“We focus on five really good sauces.”
Try any of the sauces with the meat
and vegetable combo platters.
Seafood Combo Platters cost $19.95
each and come with a selection of
scallops, clams, calamari, fish,
shrimp, shrimp wonton and fish and
shrimp cakes. Meat Combo platters
are $17.95 each and offer an assort-
ment of beef, chicken, pork, beef
balls, pork balls and pork wonton.
For vegetarians, there is a Vegetable
Combo Platter for $14.95 that
includes spinach, watercress, choy
sum, kabocha (japanese pumpkin),
carrots, broccoli, zucchini, baby
corn, tofu and mushrooms.
Choose from four broths — chick-
en, beef, vegetarian and Tom Yum, a
Thai lemongrass soup with ginger —
to cook your ingredients and enjoy.
Cost is $2 per person with free refills.
“What we’re trying to advertise is
that shabu shabu cuisine has been
around for a while. It is healthy, good,
affordable and fun to have everyone
around to cook together,” Youn says.
Shabu Shabu Bangkok also offers
ala carte dishes and welcomes BYOB,
with at $2 corkage fee.
Shabu Shabu Bangkok949 Kapahulu Ave.
732.7666Parking available behind restaurant and on street
Open 5-10 p.m. daily
Patisserie La Palme D’OrWhether for breakfast, lunch, din-
ner or all three meals of the day, there
are times when you just feel like eat-
ing dessert first. At La Palme D’Or,
you can freely indulge in chocolatey
pastries, rich roll cakes, creamy
panna cotta and tropical fruit tarts all
day long.
The restaurant, located within Ala
Moana Center, only uses the freshest
ingredients in its French-inspired cre-
ations, made from scratch every day
from sugar, butter and flour from Japan
to ensure you get nothing but a mouth-
ful of flavor and quality in each bite.
And what better excuse to indulge
those pastry fantasies than at a spe-
cial occasion like a birthday or wed-
ding celebration?
All it takes is some sponge cake
and whipping cream for the chefs at
La Palme D’Or to craft any design for
the guest of honor. According to
sales/store manager Hiromi Okura,
the most popular cake is a delicate
yet moist strawberry shortcake, filled
with fresh strawberries and fluffy
whipped cream made using a specific
heavy cream to “create a very
smooth-mouth feel.”
Or choose from a selection of exot-
ic cake flavors (think chocolate-green
tea cake or a tropical cheesecake),
fruit fillings and hand-crafted garnish-
es to make a one-of-a-kind creation.
Birthday cakes come in round,
square and heart shapes and range in
size from small (6 inches) to large (12-
16 inches). Wedding cakes range in
size from single to three-tiers, but
custom orders for any size and tier
number can be accommodated.
Prices start at $50 for birthday cakes,
$100 for wedding, and go up depend-
ing on size and detail.
Call at least two weeks in advance to
place your order, one month for elabo-
rate designs, and if possible bring a
picture of your ideas. Whole cakes
also are available daily and can be per-
sonalized last-minute with the addi-
tion of a customized chocolate plaque.
“The chefs create each cake with
pride and care,” says Okura. “We
hope that we can be a part of making
someone’s day an extra special day!”
La Palme D’Or also can cater the
fete with items from behind the
store’s showcase. In addition to more
than 20 varieties of pastry, there are
homemade croissant sandwiches for
those with more of a savory tooth.
Patisserie La Palme D’Or1450 Ala Moana Blvd.
941.6161lapalmedor-usa.com
Ample free parking available at AlaMoana Center | Open 9 a.m.-9 p.m.
Monday-Saturday,9 a.m.-7 p.m. Sunday
D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 7
Satisfying cravings for shabu shabu, sweetsBy Sarah Pacheco
Top Left: The Meat Combo Platter of beef,
chicken, pork, beef meatballs and pork
wonton at Shabu Shabu Bangkok. Top
Right: A fun-inspired chocolate cake with
raspberries at Patisserie La Palme D’Or.
My, My, My, it’s Mailani! Returning to our Sunday spotlight through Oct 10,6-9 pm, is singer-songwriter Mailani, whosebeautiful voice and original songs have endearedher to fans everywhere. Mailani grew up inKailua as part of a musical family and is a self-taught musician. Hawaii’s reigning FemaleVocalist of the Year is not to be missed!
Kani Ka Pila DatebookMon 6 pm: Sean Na’auaoTue 6 pm: Weldon KekauohaTue 6:30 pm: Call the Coach. Greg McMackinWed 6 pm: Cyril PahinuiThu 6 pm: Kawika Kahiapo & Del BeazleyFri 6 pm: KaukahiSat 6 pm: Manoa DNA Sun 6 pm: Mailani
Located poolside at theOutrigger Reef on the Beach2169 Kalia Road, Honolulu,HI 96815 ph. 808.924.4990
Kamaaina rates from$139 per night.
Free valet parking11am-3pm with purchase.
1.800.OUTRIGGERoutriggerreef.com
We �HAWAIIAN
MUSIC
1137 11th Ave., Kaimuki (in back of Big City Diner)Open Everyday from 11am-9pmBYOB (No corkage fee)
737-5678737-5678
Chef straight from Baja Mexico!
inside feature
Words & Photos by Jo McGarry
The first thing I ask Irene Woo, thechef/owner of Korean restaurant OrineSarangchae, is not how the business got
its name. Nor do I ask her about her ability tosashimi live fish and serve it within minutes ofleaving the tanks outside her kitchen. I don’teven ask about her incredible two tofu hot potor her addictive grilled black hog belly.
The first thing I want to know is, is she anartist?
“Yes, I am,” she says, smiling. “I am an artistand a poet.”
It doesn’t take long to realize you’re in thepresence of someone who appreciates beautywhen visiting Orine Sarangchae. Order thevegetable basket that comes as part of signa-ture-set menus and you’ll be treated to a stun-ning visual feast. In place of theusual plateful of herbs and let-tuce leaves that accompanygrilled meats, Woo’s garden bas-ket is an artfully arrangedvibrant collection of greens,many of them grown in her owngarden.
“These are spring bok choy,”she explains, tenderly moving alettuce leaf to better view thesmall, light-green, curly leavesnestled between red leaf let-tuce, fresh cilantro, greenonions, cabbage and basil.
The artistic influence iseverywhere in this tiny, hiddengem off Keeaumoku Street — in its delicatelights spun around the courtyard banyantree; in its minimalist décor; and in its quietorder of the menu and the organic beauty ofa lovingly arranged salad basket. You won’tfind bi bim bap and fried mandoo on Woo’smenu, but you will find squid and ahi poke,oysters on the half shell,live crab hot pot, spicypork, fresh-from-the tankfish and live lobster. Youmight even agree that
you’ve found the city's finest Korean food.Certainly the kim chee should be a starting
point for those who think themselves experts. Woo makes several kinds of kim chee —
including a private stash that she makes forthose customers “in the know.” It’s strong,potent, and those who seriously love kim cheeswear by it. I was almost immediately addict-ed to the remarkable freshness and lightnessof Woo’s “starter” kim chee — flash-pickledwon bok that keeps its crunch in a lightly pick-led preserve of daikon and chili pepper.
Woo describes her style of food as “to-sok,”(she spelled the word for me, but admittedshe was unsure if it was correct), a form offarm-to-table cuisine that relies heavily oninherited recipes and a continuing respect for
ancestors. A rough translation means “landinheritance,” and you need only sip a bowl ofboiling Mui Naengmyeon ($12.50) or sup herPork Belly Tofu Stew ($6.99) to taste a rareauthenticity that may very well have startedhundreds of years ago.
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Top Left: A mixed barbecue plate of kalbi, chicken and beef for lunch,comes with banchang and rice. Also pictured is the specialty garden basket— a signature of the restaurant's set menus. Far Left: Naengmyeon comes
with seasoned skate, or with a broth made with fresh octopus. It's one of therestaurant's most addictive and refreshing dishes. "Koreans think of it like
shave ice," says Donny Woo, the owner’s son. Left: Soondubu is made withtwo different types of tofu to give a variety of texture and taste. Above: Irene
Woo, with her son, Donny.
ArtThe ofThe
Irene Woo, Orine Sarangchae’sowner, is both an artist and poet.
She’s also a very talented chef,serving up some of the city’s
finest Korean food
inside feature
The menu offers an incredible variety offood, all cooked by Woo alone. From thedivinely spiced Mung Bean Korean Pancake($4.99), to a locally influenced Mixed Platethat’s big enough for two ($9.50), to the sig-nature multi-course Sarangchae Special($99.50) that features kurobuta pork belly —a fresh vegetable basket, stir-fried spicyoctopus beef rib that easily feeds three orfour — the food of Orine Sarangchae offers arare glimpse into a world outside our localKorean comfort zone.
Yes, you’ll find Barbecue Chicken ($17.50),Fried Mandoo ($5.99) and excellent Kalbi($9.95), but go with a sense of adventure andan appetite and explore the Stir Fried LiveLobster ($34.50), Winter Kimchi Wick Saba($23.95), Pork Belly with Red Pepper PasteStew ($15.95) or multi-course menus ofassorted grilled beef, shrimp and tonguemeant for groups of four or more.
If you can, go between 10 a.m. and 3 p.m.,when lunch specials offer an inexpensivetaste of dishes like kalbi, rib eye, saba, friedmandoo, noodles, soups and the wonderfulbanchan that accompanies every order. Forunder $10, you can taste dozens of dishesand peruse the menu for an evening return,where specialty dishes like fresh-from-the-tank hirame may soon be the talk of thetown. Woo’s son, Donny, a young man whoseems naturally disposed to serious conver-sation, breaks into an unbridled burst ofenthusiasm when talking about his mother’spreparation of hirame. “It’s made fresh,” hesays, of the signature dish. “Sometimes it’s
stillbreathing when it’s on the plate.”
Those who know Woo from a previousincarnation (Ducky’s in Manoa) won’t needto be convinced of her talent, and I offer sin-cere apologies to those whoenjoy the splendid calm ofthis special place for expos-ing your secret to the mass-es.
Chewing on mung beanpancake and sippingnaengmyeon, I ask Woo why,after closing Ducky’s andentering a period of quietsemi-retirement, she choseto venture to a parking lotnear Keeaumoku Street tobegin a massive renovationand start all over again.
“I love it,” she confesses.“I quit the restaurant (busi-ness) once before, but I kepton making food for my fami-ly and my friends anyway. Ijust can’t stop.’
Lucky us.
Left: A colorfultable, set beneath abanyan tree.Noodles, mung beanpancake and ban-chang are enoughfor an inexpensiveand artistically pre-sented feast.
Top Right: At night, pupu-style dishes start at $4.99
with pancakes and mandoo. Grilled dishes includeseasoned kalbi, spicy pork
and a combination fomeats for $19.50.
Sarangchae special feastsfor two, three or four
include pork belly, spicyoctopus, live harami, squid,
shrimp, tongue and bone-less beef ribs. Prices for
group specials start at$85.95 and include the
hand-grown garden veg-etable basket. Bottom
Right: Soft, crunchy, freshand light kim chee. Therealso is a private stash of
“serious” kim chee forthose who ask.
D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 9
Matter
Orine SarangchaeWhere:905-A Keeaumoku St.
Call:955.0646
tableside
@@tablesideHong Kong-style dim sum
and other favorites arealways on the menu at
Nice Day Chinese SeafoodRestaurant. Open for lunchand dinner, Nice Day is reason-ably priced, with most dishesfalling within the $11-$30 pricerange. Try the Cantonese bar-becue pork buns, baked charsiu bao or the taro dumpling,wu gok. Yummy! Call 524.1628.
Above: Customers Tien Pham and Ping Liang select fresh dim sum from a cart at Nice Day ChineseSeafood Restaurant, located at 1425 Liliha St.
Inset: One of Nice Day’s most-requested dishes: roasted duck.
1 | Cecilia Alailima, Catherine Kenjo, Fay Gibson and Lei Lafaele 2 | Lori Faleafine, Val Hashimoto,Doreen Tanoue, Pat Calles, Gerri Baker and Amy Nagayama 3 | Ken and Donna Hayashida, withAudrey and Walter Kawaa 4 | Tony and Marie Hoke 5 | The color red greets customers as they
enter the seafood restaurant 6 | Lisa Lum and Sam Chan
Nice Day
5
6
Photos by Lawrence Tabudlo
4
1
2
31 0 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0
on the menu
Good brew, tasty dishesmake for fine comboO
ctober has long
been associated
with beer and food.
The world’s largest beer
festival, “Oktoberfest,”
takes place in Munich
over a 16- to 18-day peri-
od, concluding in early
October, and is celebrated
around the globe as brew-
ers toast the excellence of
German beer making.
At Sam Choy’s, brewer
Dave Campbell has a
menu that features some
of his top-selling beers,
paired with dishes creat-
ed by chef Aurelio Garcia.
“Chef Aurelio Garcia
and I work together to
pair five different courses
with beers,” Campbell
says. “We offer guests
appetizers, soup, salad,
an entrée and dessert,
and each one is paired
with a brew.
“Chef and I go through
ideas and find the best
pairings for the beers. For
example, an IPA (India
Pale Ale) goes really well
with spicy foods like
South East Asian food or
Indian cuisine.
“The foods at Sam
Choy’s lend themselves
well to the flavors of the
beer, and people really
seem to enjoy the beer
dinners,” he adds.
To find out more, visit
samchoys.com.
Brewer’s DinnerWhen: Thursday, Oct. 21,.6 to 9 p.m
Appetizer:Ehu-braised Shortrib Nachos
Soup:• Cream of Kahuku Corn with
Blue Crab Meat and Garlic
Croutons
~Ehu Ale~
Salad:Steamed Ginger Chicken
Breast with Citrus Vinaigrette
on Asian Mixed Greens
~Aloha Lager~
Entrée:Sam’s Asian Paella
with Seafood and Portuguese
Sausage
~IPA~
Dessert:Chocolate Sampler
~Aloha Dark~
Cost:$45 per person.
Reservations: 545.7979
Above: Dave Campbellof Sam Choy’s BigAloha Brewery. Below: A sampler ofbeers paired with agood-sized portion ofribs.
D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 1 1
beachhousewaikiki.com • 921-4600
Complimentary valet parking.
A fi ne steak.A fi ne experience.
A
cutabove
the rest.
wagyunew york strip,
14 ounces
This Australian, kobe-style beef
is farm raised with meticulous care.
It is exquisitely marbled and
extraordinary in texture.
Masterfully grilled to draw
out its remarkable flavors,
this steak provides a juicy,
tender and absolutely satisfying
treat for your palate.
The popular tgif is now in the Honolulu Star-Advertiser.
Check out the entertainment insert every Fridayto help plan your weekend.
eat this
Camellia’s an ideal spotfor Korean favoritesWhile the lines of raw
meats, seafood anddozens of vegetable
dishes at Yakiniku CamelliaBuffet are impressive andgive diners almost limitless
access to Korean favorites,what’s truly impressive is theamount of work that goesinto preparing the extensivebuffets for both lunch anddinner.
Lunch offers dozensof house-made special-ties for just $14.95,including kalbi and bul-gogi, several varietiesof kim chee and spe-cialty soups, alongsidesix different types ofmeat, shrimp, squidand sashimi.
At night, a dinner buffet isoffered for $21.95 and theselection of dishes increasesto 50 items. Among the housespecialties are marinatedchicken, pork, bulgogi, kalbi,sirloin steak, sashimi, pokeand a Korean favorite, abo-masum (cow intestine), thatis boiled and then marinatedin a secret sauce.
With ample free parking,(and some say the best kalbiin town), Yakiniku CamelliaBuffet is an ideal spot for seri-ous diners.
1 2 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0
YakinikuCamellia BuffetWhere:2494 S. Beretania St.
Call:944.0449
Far Left: Shrimp, poke andsashimi are among the 50 dif-ferent offerings on the nightlybuffet at Yakiniku Camellia.Near Left: Meats, fish, chickenand kalbi are all part of the all-you-can-eat Korean buffet.
449 KAPAHULU AVE., STE. 101735-5544
WWW.HEEHINGHAWAII.COM
Chinaman’s Hat Duck WrapRainbow Seafood Soup
Chicken with Oyster SaucePepper Salt Shrimp
Mongolian BeefSteamed Flounder Filet with Lemon Shoyu
Szechuan Long Beans with XO SauceSteamed Rice
$149 Table of Ten* (Reg. $199)$79 Table of Five* (Reg. $99)
ANNIVERSARY HONG KONGDIM SUM SPECIAL
20% off all dim sum*10:30 am to 11 am
0ffer expires October 15, 2010
Add: Two Whole Maine 16 oz Lobsters for $25**
*Limited to one table; additional tables $169; no menu substitutions
**Available with special menu only;offer expires Oct. 15, 2010
CELEBRATES ITS 47THANNIVERSARY
ENTERSPECIAL DRAWING FOR
ANNIVERSARY GIFT CERTIFICATES
September 25 thru October 15
Mon-Fri: 6:00 - 10:00 pmSat, Sun: 5:30 - 10:00 pm
• Wine Spectator Award-Winning Wine List
• Live Entertainment
• Valet Parking
Proper Attire Required
Reservations Recommended2440 Kuhio Ave.
922 5555www.hyshawaii.com
Receive acomplimentary
Hy’s Cheesecake & Keepsake Photo For Honoree
�
Celebrate Your BirthdayWith us and
FREE GYOZA(3 pieces)
with purchase ofany regular orders.
2pm - 6pm
677-5388 94-050 Farrington Hwy. • Waipahu, HI 96797
ton tonramenF I N E R A M E N H O U S E
The Best Soft Rib Ramen in Hawaii! “NO MSG”
Ribs are slowly cooked over 8 hours until tender and juicy,original Japanese Style. Ramen is served in garlic shoyu
base with traditional half cooked egg. You must try it!
Breakfast • Lunch • Happy Hour • DinnerAla Moana Center • Mall Level / Mauka (Next to Victoria’s Secret)
946-6388
WAFFLESServed with one waffle, cream & fresh seasonal fruits
$8.95(Served at breakfast only)
Side order available with any breakfast entrée order $4.95
Light & fluffy texture cheesecake with a layer of fresh island mango jelly
inside & graham cracker crust.
MANGO CHEESECAKE
Bistro • Bakery • Bar
$4.95Dine-in $5.95
ON ON at McCullyEast Honolulu
NOWFind Menus and $5 Coupon
Online at www.ononhawaii.comCall or Fax 946-8833
1110 McCully St. • 946-8833(Corner of McCully & Young St.)
Open Daily 10:30am - 9:30pm
Aina Haina Shopping Center373-1303 or 373-4632
Open Daily 10:30am - 9pm
Chinese Restaurant
$189Lunch Plate Special $5.95 $6.95
Take Out Dine In10 Different Plates to Choose From for Only
Special Dinner for 10was $239
2919 Kapiolani Blvd.Market City Shpg Cntr
735-3888Mon - Fri 10 am to 12 mid
Sat 8 am - 12 mid • Sun 8 am - 10 pm
*Take out only, w/coupon;not to be combined with anyother offer. Expires 9/30/10.
(reg. $8.95 each)
Also availableWon Ton Noodles • Pasta • Risotto
Burgers • Sandwiches • Salads
Build your own 10” pizza
with unlimited toppings.
recipe
Preparation:
• Combine 2.5 tablespoons
chopped dill, sugar, salt and
lemon zest in mixing bowl and
set aside.
• In a flat pan, coat salmon
evenly on both sides with sea-
soning to cure fish. Let sit
overnight or for at least four
hours.
• Remove coated seasoning
thoroughly from salmon, then
slice salmon about an inch wide
and 4-5 inches long. Set aside.
• In a mixing bowl, combine all
crab mousse ingredients togeth-
er and mix evenly. Make sure
there are no leftover lumps
from cream cheese.
• Lay down a piece of salmon,
then add about one-half table-
spoon of crab mousse and roll
it over like a cigar. Garnish with
black tobiko caviar and fresh
dill. Repeat until you run out of
fish pieces.
Tip: you may serve this roulade
on slices of cucumber or on
crackers. It makes a perfect
party appetizer.
Gravlax Salmon Roulade with Crab MousseGarnished Tobiko Caviar & Fresh DillServes 10
D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 1 3
by Chef Chai Chaowasaree
Ingredients:
• 1 filet of salmon, about 3
pounds. Skin and remove
pin bones
• 3 tablespoons chopped fresh
dill
• 6 tablespoons sugar
• 3 tablespoons salt
• 2 tablespoons grated lemon
zest
Ingredients for crab mousse:
• 1/2 pound crab meat
• 2/3 cup cream cheese
• 1/2 cup mayonnaise
• 1 tablespoon chopped celery
• 1 tablespoon chopped onion
• 1 tablespoon chopped chive,
tube
• 1/2 tablespoon lemon juice
• salt and pepper, to taste
• Tobiko caviar and fresh dill,
for garnish
Breaking Surf, Breathtaking Sunsets, and Unbelievable Ocean Front Dining at Reasonable Prices.
Breakfast7 a.m. - 11 a.m.
Dinner5 p.m. - 10 p.m.
Free ParkingSubject to Availability
For Reservations:923-2277 Locally Operated in the Outrigger Reef Hotel
2169 Kalia Road
The Hale Koa welcomes all active duty and retired military, Reserve/National Guard members and dependents, current or retired
Department of Defense civilians and sponsored guests.
Tickets On Sale NowFor information and Tickets please call 955-0555 or visit us online at www.halekoa.com
Oktoberfestt 20100 iss Wunderbar!HALE KOA HOTEL
Banyan Tree Brauhaus • September 29 – October 3 • Admission $10Authentic German Food & Beverages available for purchase
Live Traditional Oktoberfest Band • Dance Contests, Prizes and Giveaways
Open 7 days a week - Dinner 5pm-10pmSunday Brunch Buffet 11:30am-2:30pm
Discovery Bay (across Ilikai) • 1778 Ala Moana Blvd., Ste 213www.MonsoonIndiaOahu.com • 941-5111
10% OFFKama’aina &
Military DiscountEveryday
BYOB (no corkage)
ono, you know
curry soup base is luxurious in flavor andspice making it the best cure for any cold,allergy or sinus congestion.
“Our recipe is very authentic. When ourMalaysian and Singaporean customers eatthis, they feel like they’re at home,” AnnieYeung says. A food venture to Panya isincomplete without indulging oneself inthe Laksa.
Panya Bakery, Bistro & BarAla Moana Center
946.6388
Monsoon IndiaOpen for dinner, Monsoon India is
bursting with a storm of flavors, vibrantcolors and exotic Indian cuisine. Co-owner and chef Bigyan Kakshapati isoriginally from Nepal, and has called thekitchen his home for the past sevenyears.
“This restaurant used to be Bombay,and we just took this restaurant overabout a month ago. We also have loca-tions on Kauai and Maui,” Kakshapatisays. “I try to introduce authentic Indiancuisine wherever I go.”
Being that I haven’t had authenticIndian food in years, I was looking for-ward to the abundance of flavors andthoroughly enjoyed watching Kakshapatiprepare a feast for photographer LeahFriel and me. He even gave us a brief culi-nary history lesson.
“In earlier times there were no refriger-ators in India, so many people addedspices to preserve the food. Indian foodis typically spiced, but it’s not necessari-ly hot,” he explains.
Curry is a common term used in Indiafor any food entree with a sauce, and isusually prepared with seasonings such asginger, garlic, onion and tomato, andspices like turmeric, pepper corn, aniseseeds, cardamom, cinnamon and more.The special curries of Monsoon India areclassified into six major categories: curry(a blend of spices with a puree of tomato,onion and garlic sauce), Vindaloo (aGoan specialty curry with hot spicescooked with potatoes), Kadhai (a lightgravy of sauteed onions, tomatoes andbell peppers with spices), Koorma (currymade with onion and cream sauce withcashews and raisins), Masala (tomato andcream based sauce with a blend of herbsand spices) and Saag (chopped spinachcooked with a blend of spices). You canpersonalize each dish with vegetables,chicken, lamb, fish, shrimp, scallops orcrab, with prices ranging from $15 to $24.
I sunk my teeth into Chicken Masala
($19), Chicken Briyani ($17.95) andChicken Malai Kabab ($19.95), chickenbreast marinated with cheese, yogurt,cashew, cream and black cumin thencooked to perfection in clay oven — andan appetizer of Vegetable Samosa ($5.95),a lightly browned turnover stuffed with aspiced potato and pea filling. You can
order Biriyanis consisting of Basmati ricecooked with spices and saffron and servedwith Raita or Tandoori breads like Naan($2.95), a soft and fluffy leavened breadwith butter to accompany any curry dish.
Monsoon India1778 Ala Moana Blvd.
780.8172
The WillowsNirvana for the hungry awaits here at
one of my favorite buffet restaurants. With
a rotating selection of local favorites, fromsalads to your favorite Hawaiian grindslike kalua pig and poi, to a carving stationfeaturing Garlic & Hawaiian Salt-crustedPrime Rib, what’s not to love about TheWillows? But it’s the Original WillowsCurry that has undoubtedly made a namefor itself throughout the years.
“It’s probably the most recognizabledish that we serve — we serve chickenand shrimp curry,” says executive chef JayMatsukawa. “Our curry is a Willows tradi-tion because it’s been the same originalrecipe from when the restaurant firstopened.” The curry is on the sweeter side,with just the right amount of zesty spice,and is the perfect blend of coconut milk,curry powder, sugar and chicken stock.Buffet guests also can add condimentssuch as roasted peanuts, green onions,
coconut shavings, raisins and mango chut-ney to their curry for something a little dif-ferent. Don’t forget to pile on the rice and,for a treat so tempting, drizzle somesavory curry over fried haupia. The dinnerbuffet is offered daily for $34.95. The lunchbuffet is open Monday-Friday for $19.95.Banquet rooms also are available.
The Willows901 Hausten St.
952.9200
Bangkok ChefThere’s something about Thai cui-
sine that gets me every time. Maybe it’sthe bounty of fresh ingredients, the zestof the spices or the creamy texture ofthe coconut milk intermixed with thetasty curry that has me drooling. Thisassignment wouldn’t be complete if Ididn’t hit up my all-time favorite spot forThai curry. Mild, medium or spicy, youcan find it all here.
“All curry is usually made mediumspicy — if you want it more spicy, youcan always add on more chili powder,”says co-owner Mary Su. The PanangPork Curry, a favorite among Thainatives, is a medium spicy dish andincludes sliced pork loin, potato, kaffirlime leaves, peanut and fresh basilserved in panang curry sauce andcoconut milk. The Red Chicken Curryalso is an option for those who desire abit of heat. I have a high-tolerance forspicy foods, so the Thai Green Currywith sticky rice or brown rice continuesto be my go-to choice at Bangkok Chef,along with a lychee drink if I need a bit ofa sugar kick. If you prefer somethingmild, try the Yellow Chicken Curry. Allcurry dishes cost $5.70.
Bangkok Chef 2995 E. Manoa Road
(and other Nuuanu location)988.0212
1 4 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0
1
3 4
2
1 Bangkok Chef’s Thai Green Curry withsticky white or brown rice is pure delight. 2The Original Willows Curry dish is a traditionalentree and dates back to when the restaurant
first opened. 3 Monsoon India chef BigyanKakashapati fires up the grill for one of severalcurry dishes. 4 The author is feeling muchbetter after downing a bowl of Laksa at Panya.
O A H U ’ S A N S W E R T O YO U R A P P E T I T E
Manager Michelle Scala
and operations manager
David Shigaishi
Last week’s issue of Dining Outincorrectly identified the operationsmanager of Ocean House. He is David Nagaishi. DO regrets the error.
oh, btw
– From page 2
580 Nimitz Hwy.
545-7979
September 27 thru October 10Octoberfest SpecialsSausage Sampler Platter
House Cured Salmon GravlaxHearty Beef & Barley SoupGrilled Ahi Nicoise Salad
German Sausage SandwichCrispy Roast Pork ShankMahi Mahi Saute with
MushroomsSam’s German Plate
Grilled bratwurst, roast pork, sauerkraut,warm potato salad, homemade spatzel
Roast Pork Plate mushroom gravy and garlic mashed potatoSam’s Style Wiener Schnitzel Pounded veal cutlet, capers, baked apples,
homemade spatzelHouse Baked Apple Strudel
Try our new Aloha Dark Lager …roasty, smooth and light
Just a great brew!Succulent, slow roasted, 18 oz
PRIME RIBServed with all the trimmings, baked
potatoes & corn O’Brien$19.95 Prime Rib Mondays
HawaiianLuau Dinner
$1495
Teriyaki Striploin Steak
$1395
Hibachi Chicken& Shrimp Kebobs
$1395
These dinners include baked ormashed potato, french fries or rice,corn on the cob, & haupia pudding.
All of the above dinners include our“All You Can Eat” Salad Bar &Coffee, Tea or Soft DrinkPortuguese Sweet Bread Combo
$925
1860 Ala Moana Blvd. • Validated ParkingOpen 24 Hours 955-1764
Friday & SaturdaySeptember 24 & 25, 2010
11A.M. till Midnight
930 McCully St. • 951-0511 / 951-0611 • PRIVATE PARTY ROOM• CONVENIENT PARKING
*DISCOUNT EXCLUDES ALCOHOLICBEVERAGES WITH THIS AD. EXP. 9/30/10.
KOREAN CUISINE• LUNCH $14.95 10:30 AM - 2:30 PM• DINNER $21.95 3 PM -10 PM
Including: Kal Bi, Sirloin, Chicken,Spicy Pork, Sashimi
Try our Signature Dish….The Royal Platter – Serves 24 Lamb Chops, 8 Garlic Shrimp, Greek Salad, Greek Fries, Hummus, Pita Bread, Baklava.BYOB (no corkage fee)3040 Waialae Ave (corner of St. Louis & Waialae) 734-0404
Open daily 11am-10pm • take-out and catering available
www.thefatgreek.net
Waikiki & Ala Moana FoodCourt LocationsComing Soon!
SHABU SHABU Restaurant VIETNAMESE & VEGETARIAN CUISINE
942-50081518 Makaloa St. (across Walmart)
Open 7 days 11am-11pm
Healthy & Fresh Ingredients BYOB (no corkage fee)
953-2340 629 Keeaumoku St. (across Walmart)
Mon-Sat 10am-11pm • Sun 10am-10pm
Exp. 10/30/10
ALL DISHES
10% OFFSHABU SHABU SPECIALBroth Buy 1 get 2nd at
50% OFFALL plate choices
15% OFFExp. 10/30/10
KIDS EAT FREE
MONDAY & TUESDAY
*KIDS - Ages 2 to 7 years old.
*1 Child per Adult
FREE ENTREE ON YOUR B-DAY!
*BIRTHDAY PERSON w/ Valid ID &
*2 ADULT (guests) to qualify.
*FREE ENTREE (up to $19 value).
941-2835 • 1936 S. King St.Local Japanese Style DiningDinner 5-Midnight • Late Pupus 10-2am
Chicken Breast Mul-Naeng-Myun
596-0799Since 1989
626 SHERIDAN ST. (backside of Walmart)NEW HOURS: MON-SUN 11AM-12 MIDNIGHT
YAKINIKUMILLION
11AM-3PM | $8.50 include taxFeatured Items Available Only At Million
Chicken Breast Bi Bim Naeng-Myun�
�
Korean Cuisine
Enter 1st driveway on right
OrineSarangchae
KEE
AU
MO
KU
ST LIONA ST
RYCROFT ST
AH
AN
A S
T
KA
HEK
A S
T
LUNCHSPECIALSDaily 10-3
$5.99startingfrom
905-A Keeaumoku St. • 955-0646(BYOB - no corkage fee)Open Everyday 10am-Midnight
WHERE TO DINE
Symbol KeyBreakfast
Lunch
Dinner
After Midnight
Alcohol served
Online
Catering
Atlantis Seafood & Steak2284 Kalakaua Avenue
922-6868
d.k Steakhouse2552 Kalakaua Ave.,
Waikiki Marriott Beach Hotel
931-6280
Yakiniku Camellia Buffet2494 S. Beretania St.
944-0449
Makino ChayaAloha Tower Mkt place 585-6360
Westridge Mall 486-5100
Camellia Buffet930 McCully St.
951-0511/0611
La Palme D’orAla Moana Center - Mall Level
Mountain side, next to Shirokiya
941-6161
Napoleon’s BakeryLocated inside of Zippy’s
Willows, The901 Hausten St.
952-9200
AMERICAN
BUFFET
BAKERY
Koko CafeHale Koa Hotel, 2055 Kalia Road
955-0555
Call for eligibility details.
949-4321
Anytime CafeMarket City Shopping Center
2919 Kapiolani Blvd
735-3888
CAFE
Delicatessen & Catering
From Bentos toBanquets &
Picnics to Potlucks…
946-2073 • 2710 South King St.www.fukuyadeli.com
We have a menu for you!
Deli Hours: Wed-Sun 6am-2pmAfter hours catering available
D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 1 5
Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket
524-1628
Excludes set menus; Roast Pork, Roast Duck, CharSiu & other specials. Not to be combined with any
other offer. Expires 10/15/10.
Credit Card Sale Only(With Coupon)
Hong Kong Dim Sum &Regular Menu Items
Dim Sum Take Out Special! 8am-11:30am
15% OFF(Charge) • 25% OFF(Cash)
Dim Sum & Reg. Menu Dine In Special!
10% OFF(Charge) •15% OFF(Cash)
15% OFF Roast Pork, Roast Duck & Char Siu
15% OFF
Celebrating 10Years!
Cash Sale Only (With Coupon)
10% OFF
Happy Day Chinese Restaurant3553 Waialae Avenue
738-8666
Must present couponExpires 10/15/10
Excludes set menu; Not to combined with any other offers.
Choose from • Broiled Sanma • Broiled Saba • Fried Oyster • Ebi Fry• Saba Nitsuke • Chicken Katsu • Aji Fry • Karaage • Pork Ginger • Sizzling Hamburger Steak • Tempura • Tonkatsu and many more!
1-Choice Teishoku & Ala Carte menu also available
Dinner Menu2 Choice
Teishoku Combo$16.75
Dinner Menu2 Choice
Teishoku Combo$16.75
Served with rice,miso soup, two side dishes, and pickles.
Now taking reservations for Lunch & Dinner
Served with rice,miso soup, two side dishes, and pickles.
Now taking reservations for Lunch & Dinner
1345 S. King Street
Corner of S. King St.
& Sheridan St.
Close to Ala Moana
Shpg Cntr & Wal Mart
TEL.942-4848www.fujio-food.com
Ready made Bentos available daily
Japanese Home Style Restaurant“Hinone Mizunone”
Please enjoy the KAMADAKIGOHAN
cooked completely by “Ogama”.
Lunch 11 am - 5 pm; Dinner 5 pm - 9 pmClosed Sundays
Come hungry. Leave happy.ALA MOANA BLVD. • KUHIO AVEPEARL CITY • KANEOHE • HILO
Ala Moana (Free Parking)
• Lower Prices • New Menu Items
- Blueberry Pancakes- Bacon Beef Burgerand Much, Much More!
Specials not valid on Holidays. Advance Reservations required, please call 971-1818.Valet Parking Only.SeafoodvillageHyatt.com Ask about our Kama‘aina Discount
Hyatt Regency Resort& Spa -Street Level•2424 Kalakaua Ave., #102
$10.95 per person(10 people minimum)
• Oriental Chicken Salad
• 4 types of Dim Sum (Siu Mai, HalfMoon, Seaweed Spring Roll,Manapua)
• Szechuan Style Pork w/Garlic Sauce
• General Tso’s Favorite Chicken
• Beef and Broccoli
• Seafood Fried Noodle
• Dessert - Almond Float
• Chicken Salad with Oriental Dressing
• Crispy Bacon Seafood Combo Wrap
• Dungeness Crab - Country Style
• Honey Glazed Walnut Shrimp
• General Tso’s Favorite Chicken
• Seasonal Chinese Green Vegetable
• House Fried Rice
• Dessert: Mango Pudding
$24.95 per person(4 people minimum)
LUNCH SPECIAL$8.95Japanese
Set Lunch
Monday-SundayLUNCH 10:30AM-2:30PM • DINNER 5PM-11PM
Also Available Curry, Steak & Pasta
3579 Waialae Avenue737-8820
*Not to be combined with any other specials.Must present coupon to recieve discount.Excludes beverages. Expires 10/15/10.
NOMSG
present a valid local ID for offer. cannot becombined with any other specials or coupons.2nd entree must be of equal or lesser value.some restrictions apply. Expires 10-17-2010
WHERE TO DINECATERERS
CHINESEMandalay (The)1055 Alakea St.
525-8585
Maple Garden/Yen King909 Isenberg St.
941-6641
A Catered Experience94-1068 Ka Uka Blvd.
677-7744
Happy Day Chinese Restuarant3553 Waialae Ave.
738-8666
Nice Day Chinese Seafood RestaurantLiliha Square524-1628
Seafood VillageHyatt Regency Resort & SpaStreet Level, 2424 Kalakaua Ave, #102971-1818
Hee Hing Restaurant 449 Kapahulu Ave.
735-5544
FAMILY DINING
BibasHale Koa Hotel, 2055 Kalia Road
955-0555
Call for eligibility details.
Angelo Pietro Honolulu1585 Kapiolani Blvd. #10
941-0555
Golden Palace SeafoodRestaurant111 N. King St.
521-8268
Don Ho’s Island GrillAloha Tower Marketplace 528-0807
Hot Pot Shabu Shabu1518 Makaloa St.
942-5008
Duck Yun820 W. Hind Dr.
Aina Haina Shopping Center
373-1303 or 373-4632
On On at McCully1110 McCully St.946-8833
ON ONat McCully
Oyster Jam VI
Sunday, October 1712:00 pm - 2:00 pm
• Assorted Oysters from United States,Canada, & New Zealand
• Gumbo• Soy Sake Wild Salmon, Nalo Greens• Prime Rib Hoagie• Fish Fry, Tartar Sauce and Coleslaw• Fried Calamari• Romaine Salad w/Chicken• Dessert Selection• Wines/Champagne/Beer
Discounted pre-sale tickets available until 10/10.
Call for more Information
Join us at our 6th annualCarnival Style Event
3660 Waialae Ave. • 737-1177O N T H E R I S E
www.3660.com
Restaurant Row • 500 Ala Moana Blvd. • 808.533.4476Visit our website at www.dkrestaurants.com
for details on all of our upcoming events.
DON’T MISS IT!Chef Hiroshi Fukui’s Contemporary Kaiseki Dinner
Tuesday, October 5
NINE COURSES ALL NEW DISHES .... $75Call now for reservations.
1 6 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0
AUTHENTIC KOREAN DISHESFeaturing
Black Goat Pot Stew & Pork Bone with Potato SoupLunch Specials & Plates
starting at $5.99
1604 Kalakaua Ave • 951-9370Mon–Sat: 11 am - 2 am • Sun: 11 am - 10 pm
AUTHENTIC KOREAN DISHES
$228Chicken Salad with Jelly Fish
Imperial Scallop Soup
Peking Duck with Bun
Salt & Pepper Shrimp
Seafood w/Vegetables in Taro Basket
Steamed Fish Fillets w/Ginger Scallion
Black Mushroom with Baby Pak Choy
Steamed Rice, Dessert
1055 Alakea St.525-8585
Special Price for Table of 10
Free Parking Mon- Fri after 5pm & All Day Sat & Sun
www.themandalayhawaii.comMon - Sun 10:30am to 9:00pm
Excluding all coupons and other discounts. Dine-in only.
Hawaii’s Original Garden Restaurant952-9200 www.willowshawaii.com
Mon - Fri Lunch $19.95 . . $14.95Saturday Lunch $24.95 . . $19.95Sunday Brunch $34.95 . . $29.95Daily Dinner $34.95 . . $29.95Please present coupon. Not valid in banquet rooms. One coupon per table.
Cannot be combined with other coupons or discounts.
Discounted Prices!
Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.
With Family Group 20% OFF
BIRTHDAY SPECIAL
Must have minimum party of 4.One Birthday coupon per party of 4.Coupon valid on actual birthday, ID required. Not combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons.Expires 10/3/10
FREE BIRTHDAY MEALFOR ANY AGE
1 Coupon per group. Must have vaild ID.Not Combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons. Expires 10/3/10.
LUNCH 10% OFFDINNER 20% OFF
KAMA‘AINA SPECIAL!
WHERE TO DINEFAMILY DINING
IHOPWaikiki - 1850 Ala Moana Blvd • 949-4467
Waikiki - Kuhio & Lewers • 921-2400
Pearl City - Times Sq. SC • 486-4467
Kaneohe - Windward Mall • 235-4467
Hilo - Prince Kuhio Plaza • 959-2600
Wailana Coffee House1860 Ala Moana Blvd.
955-1764
Zippy’sCall the one nearest you.
FINE DINING
Hy’s Steak House2440 Kuhio Ave.
922-5555
Chai’s Island BistroAloha Tower Market Pl.585-0011
Sam Choy’s BLC580 N. Nimitz Hwy.
545-7979
Top of WaikikiWaikiki Business Plaza
2270 Kalakaua Ave.
923-3877
Stage Restaurant1250 Kapiolani Blvd.
237-5429
Kit N Kitchen1010 University Avenue
942-7622
Kani Ka Pila Grille2169 Kalia Rd, Outrigger Reef on the Beach
924-4990
Kenny’s Restaurant1620 N. School St.
841-0931
Kenny’s Express2nd Floor
Royal Hawaiian Shopping Center
922-9333
Panya Bistro • Bakery • BarAla Moana Center
Mauka - Mall Level
946-6388
Ranch House, The449 Kapahulu Avenue, 2nd Floor
737-4461
D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 1 7
WhereMornings
AreBreathtaking
at the Colony Surf
Announcing Michel’s 1st SundayChampagne Brunch Every Month!
New Menu Changes Monthly!
PLEASE CALL FOR RESERVATIONS
�Hot Jazz Harpist Shareen, experience the gentle crashing waves,pure ocean breezes and awesome beauty of Hawaii.
…Only at Michel ’s~ FREE VALET PARKING ~ ENTERTAINMENT NIGHTLY ~
2895 Kalakaua Ave. • 923-6552 • www.michelshawaii.com
FOR BANQUETS & PRIVATE PARTIES CALL 728-3463
See YouSundayOctober
3rd!
Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.at the old Waikiki III TheatresParking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.
www.atlantisseafoodsteak.com 922-6868
Early Bird Special
Only$12.95
Add $3.00 for Complete Mealwhich includes soup or salad, ice cream11 am - 7 pm
All Day for Locals with IDSpecials not valid on Holidays
Chinese Chicken SaladScallop Soup • 2 Live Maine Lobsters
Sweet & Sour Fish Filet Peking Duck w/Bun • Whole Crispy Chicken
Taro Basket Seafood ComboChicken Cake Noodle • Rice & Dessert
$149$149Special Menu
for10
111N. King St. near Maunakea7am-10pm
521-8268
ALL DIM SUM$1.897AM-2PM
PartyRooms
for up to450
No credit cardsaccepted for special menu
941-4444
NIGHTLY 5:30 PM - 6:30 PMTeriyaki Chicken . . . . . . . . . . . . .$15.95Daily Fish . . . . . . . . . . . . . . . . . .$23.95Sukiyaki Steak . . . . . . . . . . . . . .$20.95Teriyaki Steak & Chicken Combo . .$21.95Kama‘aina & Military Discount
Available (with proper ID)
1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village
Dinner served from 5:30 nightly. Valet parkingavailable. Not valid with any other offer.
Authentic Vietnamese Cuisine
Open Everyday 10am-10pm / Exept Sun & Wed 10am-9pm2nd Pho of equal or lesser value expires 9/30/10
ALL PHOBUY ONE, GET ONE
Market City Shopping Center2919 Kapiolani Boulevard
GRAND OPENING SPECIAL
50% OFF
735-8488
One coupon per order. Cannot be combined with other offers.
Expires 10/15/10
Keeaumokuby Wal-Mart946-5696
(KOZO)
WHERE TO DINEGREEK
The Fat Greek3040 Waialae Ave.734-0404
JAPANESEHifumi Japanese RestaurantChinese Cultural Plaza
536-3035
Kobe Japanese Steak House1841 Ala Moana Blvd.
941-4444
Kozo SushiKahala Mall 738-KOZO
Keeaumoku 946-KOZO
Moiliili 951-KOZO
Pearlridge 483-6805
Pearl City 455-6805
Makino Chaya1 Aloha Tower Dr. 2nd Flr. 585-6360
98-150 Kaonohi St. 486-5100
INDIANMonsoon IndiaDiscovery Bay (across Ilikai)1778 Ala Moana Blvd., Ste 213941-5112
Restaurant SuntoryRoyal Hawaiian Shpg Cntr 3rd Flr.
922-5511
Sansei Seafood RestaurantWaikiki Beach Marriott Resort
2552 Kalakaua Ave,
931-6286
Sushi Company 1111 McCully Street947-5411
Sumo Ramen Kaneohe 234-6868Kapolei 693-8808Market City 737-1868Kamehameha Shp Cntr 848-8186Pearl Highlands Cntr 456-8080299 Ranch Mapunapuna 833-3139
Sushi Ichiban3579 Waialae Ave.737-8820
Hinone Mizunone1345 South King St.
942-4848
Red Cafe1334 Young St.
593-2064ITALIANBella Mia1137 11th Avenue
737-1937
Kochi1936 South King St.
941-2835
EL HARRO MEXICANOAIEA RESTAURANT
GRAND OPENING SPECIAL
20%OFF20%OFFAIEA SHOPPING CTR.
99-115 AIEA HEIGHTS DR.NEXT TO AIEA BOWL
PH:488-9727
MONDAY-THURSDAY11am-10pm
FRI & SAT 10am-11pmSUNDAY 11am-8pm
ENTIRE MENU WITH THIS COUPONLimit one coupon per party. Cannot be combined
with other offers. Exp. 10/15/10
Since 2002
OPEN 7 DAYS A WEEK: 11:30AM - 9:00PM201 Hamakua Drive • Kailua (808) 261-3033
www.noborukailua.com
LUNCH,DINNER,
TAKE-OUT
NOBORUSAKE CLASS
Includes 8 different grades of sake tasting,sake ingredient, The process of sake making,How to read labels on the sake bottles, Thedifference of Hot sake and Cold sake, etc.
Instructor: Julie Yoshioka - certified sakespecialist of SSI of Japan.
Seatings are limited, please,make a reservation ASAP.
LUNCH,DINNER,
TAKE-OUT
OCT. 21ST, THURS. 6:30-8:30 pm
1 8 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0
Most Delicious Thai Food in Town!
Coming Soon to900 N. Nimtz Hwy
1627 Nuuanu Ave 585-88392955 E. Manoa Rd 988-0212Call for take out www.bangkokchefexpress.com
Immensely Popular Plate Lunch For $5.70
Mon-Sat 10:30am-9pm; Sun 12n-8pm
SPECIAL GUEST APPEARANCESUNDAY ................................... Melveen Leed
MONDAY ................................. Jerry Santos & Hula
TUESDAY ................................. Robert Cazimero & Hula
WEDNESDAY ......................... Brothers Cazimero
THURSDAY.............................. Sista Robi
Buy onedinner entree,
receive 2nd entree50% OFFvalid Sun, Mon & Tue with ad
Expires 10/5/10.
HOKU ZUTTERMEISTEROct. 1, 15 & 22
DANNY COUCHEvery Sat
FREE VALET PARKING • www.chefchai.com • Call 585-0011
Homemade Croissant Sandwiches, TunaSalad or BLT (Bacon, Lettuce, Tomato)
Made fresh daily every morningAvailable from 9am (while supplies last )
Ala Moana Center-Mall Level, Mountain side, next to Shirokiya
www.lapalmedor-usa.com
941-6161$395$395
each
RESTAURANTSUNTORY
30th Anniversary
30% OFF Dinner Menu
Royal Hawaiian Shopping Center, 3rd Floorrestaurantsuntory.com • 922-5511
* Valid from September 12-30, 2010Must present coupon during time of purchase
Loco Moco with Nalo GreensOur Loco Moco just got better with Local Beef
and Island Fresh Eggs!Also served with Nalo Greens.
$7.25Fast Food
“Promoting locally grown and harvested products.”
FIRST PLACE
Voted Best Loco Mocoby Star Advertiser.
Restaurant price: $8.40. Kahului prices slightly higher. Not valid with any other promotional offers, coupons or discount cards. While supplies last. No substitutions allowed.
September 26 - October 2
Price is slightly higher at Zippy’s Kahului.
Available from September 24 – October 3
11:00am-9:30pmDine-in restaurant only
Two German style sausages served on a bed of braised sauerkraut accompanied with a warm German Potato Salad.
l d b
$9.50
WHERE TO DINEJAPANESE
Tanaka of TokyoEast, in King's Village, 922-4233
Central, in Waikiki Shopping Plaza,
922-4702
West in Ala Moana Cntr-
Hookipa Terrace 945-3443
KOREANFrog House Restaurant1604 Kalakaua Ave.
951-9370
3660 on the Rise 3660 Waialae Ave.Yakiniku Million
626 Sheridan St.596-0799
PACIFIC RIM
The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel
923-2277Green Papaya629 Keeaumoku St.
953-2340
VIETNAMESE
Shabu Shabu Bankok“Thai Style” Hot Pot
949 Kapahulu Ave.
732-7666
Souvaly Thai Cuisine803 Kam Hwy.
455-5888
THAIBangkok Chef1627 Nuuanu Ave. 585-8839
2955 E. Manoa Rd., 988-0212
Ton Ton Ramen 95-050 Farrington Hwy, Waipahu 677-5388
YOGURT
Pho Kitchen2919 Kapiolani Blvd.
735-8488
Yogen Fruz1102 Fort Street Mall
Windward Mall
Orine Sarang Chae905-A Keeaumoku St.955-0646
MEXICAN11th Avenue Mexitlan Grill1137 11th Avenue, Kaimuki(11th Avenue Atrium)737-5678
OKAZUYAFukuya Delicatessen & Catering2710 S. King St.946-2073
D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0 | 1 9
tableside
@@tableside
56
Above: Musicians Roland and Robert Cazimero are regular performers at Chai’s Island Bistro.Inset: Kataifi and Macadamia Nut Crusted Jumbo Black Tiger Prawns.
1 | Ron and Kathleen Iwao, with Lari and Roger Yasui 2 | George Kaahanui and Jamie Napuunoa-Beppu
3 | Jim and Debbie Olsson, sitting, with Zina Valencia and Sandy Pomazal 4 | Judy and Wayne Turnbow, with
Larry and Karen Cook 5 | The entrance to Chai’s Island Bistro at Aloha Tower Marketplace 6 | Joshua,
Kendall, Noah and Winnie Lum 7 | Joni Shiraishi, Linda Yadao and Elaine Legnelius.
2 0 | D I N I N G O U T | S E P T E M B E R 2 6 - O C T O B E R 2 , 2 0 1 0
Chai’s Island Bistro
Chai’s Island Bistro at Aloha Tower Market-place has long offered patrons award-win-ning Pacific Rim cuisine coupled with the
best in nightly entertainment. From such en-trees as Grilled Atlantic King Salmon with Truf-fle Madeira Sauce to Crispy Whole Snapper, chefand owner Chai Chaowasaree provides hisguests with a rewarding dining experience. Forreservations, call 585.0011.
7
Photos by Leah Friel
4 3
2
1
Lookk Good,, Feell Great!
AFTER
Aaron from Honolulu lost 80.8 lbs in 6 months
without surgery!
850 W. Hind #117 • 373-8002 • IHWW.com
Free Consultation� Non-surgical medical weight loss� Appetite suppressants when appropriate
Award Winning OPTIFAST™ Provider
Before
Dental Implants to replace missing teeth or addretention to loose dentures have become the “HolyGrail” in Dentistry. Gone are the days when soundadjacent teeth are “cut down” to make a bridge toreplace a missing tooth or teeth. Unfortunately if itwas your “back tooth” a bridge could not be made.
Dental Implants are titanium screws that can replaceone or more missing teeth. A minimum of 4appointments over a period of 3-6 months is all that isneeded for a tooth to be replaced. Usually, an hourappointment is all that is required to place the dentalimplant, about the time it takes for a crown to beprepared. Pain and discomfort is minimal and usually lessthan that of having a tooth extracted.
Getting more retention forloose Dentures is anothertreatment with dental implantsthat provides great satisfactionto denture wearers. A minimumof two implants is all that isneeded in most cases to attach“snap in”their present denture.
At Dental Implants Hawaii we take pride in findingthe dental implant solutions for your missing teeth.Comfort, Affordability, Function, and Esthetics are ourutmost concern. Dental Implants Hawaii is located inthe Kaimuki Shopping Center, 3221 Waialae Avenue,Ste. #376, above Longs Drugs. Contact Kaimuki CenterFor Dentistry (808) 737-9032. We do dentistry too!
By Philip K. B. Tom, DDS, Inc.Dental Implants HawaiiKaimuki Center for Dentistry
UNTREATED MISSING TOOTH
• Unattractive Appearance
• Loss of Chewing Function
• Accelerated Bone Loss
TRADITIONAL CROWN& BRIDGE
• Attractive Appearance
• Cuts Down Healthy Teeth
• Bone Loss Under Bridge
IMPLANT WITHA CROWN
• Attractive Appearance
• Full Chewing Function
• Prevent Bone Loss
COMPARE TRADITIONAL CROWN & BRIDGE TO IMPLANT WITH A CROWN
DENTAL IMPLANTS: For Missing Teeth & Loose Dentures
COMPLIMENTARYIMPLANT CONSULT
& PANORAMIC X-RAY3221 Waialae Ave.,
Suite #376(808) 737-9032 Ex
pire
s De
cem
ber 3
1,20
10
Christopher Lee, D.D.S.University of PittsburghUniversity of Missouri-KCUniversity of WashingtonPunahou Graduate
www.Keikismiles.com
Specializing in quality dental care for infants, children, & adolescents.• Honest, Gentle & Friendly Staff• New State of the Art
Equipment, New Office• Member of American
Academy of Pediatric Dentistry• Validated Parking
Children’sDental
AssociatesNow
AcceptingNew
Patients
Interstate Building1314 S. King St., Suite #618
Kunia Shopping Ctr.Suite C103596-9889 680-0097•
Todd Asato, D.D.S.Brookdale UniversityUniversity of Missouri-KCUniversity of WashingtonPunahou Graduate
1600 Kapiolani Blvd. #808 (Pan Am Bldg) Honolulu, HI 96814
Vein & Skin Centerof Hawaii
808.735.8346www.hawaiivein.com
September Special
Latisse® Special 10% off SmartLipo™ SmartDerm™ Fractional CO2 Laser
Buy 2 cases and get 1 free
Check our page on Facebook
(Offer expires 09/30/10)
BO PEEP’S SHEEPSKIN WAREHOUSE LLC305 Keawe St (Next To Old COMP USA) Honolulu • 523-1115
OPEN 10AM - 5:30PM • CLOSED WED & SUNwww.sheepskinwarehouse.com
You Deserve CoolComfortable Sheepskin!Giving You Relief from:• Bed Sores • Excessive Perspiration • Tender Pressure Points• Insomnia & more!
$40 OFF ANY MEDICAL SHEEPSKINFree Statewide Delivery Expires 10/9/10
For missing teeth loose denturesCommitment to Excellence
And Affordability
Ph. 737-9032dentalimplantshi.com
Kaimuki Center For Dentistry
Dr. Philip K.B.Tom,DDS, Inc.
Dr. Russell K.Tasaka,DMD
CALL 593-21371296 S. Beretania St. (at Times Supermarket)www.ohanahearingcare.com
Ohana Hearing CareSince 1966
Lowest PricesGuaranteed!
INTRODUCING THE CLEAREST SOUND EVERCall for a Free demonstration. You won’t believe your ears.
THE WORLD’S SMALLEST DIGITAL HEARING AID.
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Invisible!
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MidWeek September 29, 2010 31
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