PakePorkChop

Aloha, Suzy! Balut is well within the range of what I am looking for. I'm still trying to find Glossyp to arrange a get-together. Thanks, David, for the suggestion. I'm looking for food well beyond shrimp, such as goat organs, fish maw, and the like.

I'm asking for suggestions about unusual food in Hawaii and where such food is available. This food may be along the lines of Andrew Zimmern's "Bizarre Foods" or something less adventurous, but still unusual.

If you are going to be in Chinatown, Indigo Eurasian Cuisine offers a wonderful martini feature from Tuesday to Friday, 4 pm to 7 pm. All martinis are $3.50, including super-premium (compare $8 Waikiki, $14 New York), and he provides a COMPLIMENTARY appetizer buffet. You need to get there @ 4:30 pm, as a complimentary buffet runs out quickly. Right next door is EPIC Restaurant, with reduced drink prices and appetizer prices.

This is a link to an article that discusses okazuya in Hawaii: http://www.hawaii.rr.com/leisure/reviews/a...ooanokazuya.htm The article opens up like this: "One of the distinctive food services in Hawaii is the okazuya. Originating in Japan, okazuya are shops that sell prepared dishes to accompany the rice in a meal. The development and character of these shops in our islands mirrors our economic history. In the late nineteenth century, Hawaii's primary industries were the cultivation and processing of sugar and pineapple. These large agricultural operations required the importation of many laborers to work in the fields. Between 1868 and 1894, over 40,000 Japanese were brought to work in Hawaiian plantations, the vast majority of them single men. Their sustenance was rice, with vegetable and protein dishes, "okazu", serving as condiments for the staple food.1 Most laborers, however, did not have families to provide such meals. Rudimentary okazuya, "side-dish shops", were set up to provide quick and inexpensive food. With a range of appetites and income among the workers, food items were sold by the piece.2 As the Japanese moved from rural plantations to urban areas, the okazuya followed to serve a different need. A rising standard of living required both men and women to work, leaving little time to prepare morning and midday meals. Walking to the bus stop or working place, one could easily obtain food at a neighborhood okazuya. Today, finding an okazuya and a parking space to go inside is usually difficult; they are no longer the most inexpensive and convenient means of obtaining carryout food. Their primary function is to provide individually customized meals of specialty items. These dishes are derived from various ethnic cuisines, with home-cooked tastes. As food is still sold by the piece, discriminating diners can literally "have it your way".3"

Thanks for all your suggestions and referrals! In regard to getting together, email me at anthonychang@hawaii.rr.com and we will find a venue and a date.

Aloha, Suzy! I knew that I could count on you! Quick questions: Why is Donato's bread no longer available to you? Why are you not a fan of chiabatta? On a separate note, glossyp and I agree that we are long overdue for an egullet "chew the fat" session. We know that you are way over there in Mililani. Is there any date, time, and place that is more convenient for you than others?

No one is responding so I will have to resort to a Bobby Flay throw-down here. Both Antonio's Pizza and La Pizza Rina use Italian rolls from Daily Bread Bakery on King Street. Does that not suggest that this is the best Italian roll in Hawaii? For ciabatta, Patisserie. St. Germain's is a little dry. While we're at it, best French bread is at St. Germain, followed by Bale. The crust of the French bread at Daily Bread is a little gummy. Agree? Disagree? Chew. Discuss.

I'm looking for airy ciabatta and nice hardy crusts.

You may be able to find Ted's pies in the refrigerated sections of supermarkets and outlets such as Long's, etc. Otherwise, look for regional specialties: http://starbulletin.com/2000/08/30/features/story1.html

I am widely known to boe addicted to fatty meats. I will spare you the details. Nevertheless, I have minded other, more healthful cuisines. From my perspective, the vegetarian glory of Hawaii is its fruits. The summer bounty now includes the lychee family, including rambutan and loong an. Kamiya Papaya and Apple bananas are other luxuries. Coconut and Macadamia nut items are also hot, especially combined with Hawaiian chocolate. Then there is Hawaiian Kona Coffee beans, combined in various mixes with Hawaiian Vanilla, Hawaiian Chocolate, and the like. If your group was not averse to dairy products, a very wicked ice cream could be concocted. If dairy was not permitted, there would be a number of items yet possible.

Ted's Bakery. period. You can go to the bakery or find outlets at various markets or restaurants. Do not accept less.

sk, I have raised the same question among my local Pinoy contacts and have received a variety of answers. I pass these on to you without confirmation. First, I am told that the predominant origin of Filipino immigrants here in Hawaii is Ilocos Norte, a relatively rural area that is the northernmost province on the western shore of Luzon Island. That would put Ilocos Norte a long way from Manila. Kaoshiung on the island of Taiwan would be equidistant. It is characterized by agriculture and cottage industries. As you know, regional cooking styles in rural agrarian districts can be quite distinct and persons accustomed to those styles have greater reluctance to develop new tastes. "We know what we like" Thus, it should not be surprising that the vast majority of Filipino restaurants established in Hawaii have Ilocano tastes and flavors, home cooking if you will. With this in mind, many Ilocano Filipinos in Hawaii tell me that they do not go to Filipino restaurants because "my mom (or grandmom) makes better food at home." Contrast this with the Chinese situation in Hawaii. We have long since departed from the time where rural immigrant home cooking was the substantial offering of Chinese restaurants in Hawaii (although we still retain some nostalgic alternatives). Today's Chinese restaurants boast stoves with three times the heating capacity of Western stoves, producing food with "the breath of the wok" that is difficult or impossible to replicate at home. The food is a blend of Cantonese, Macanese, Hong Kong, Hakka, and Sichuan dishes. Perhaps this is why local Ilocanos tell me that they go to Chinese restaurants when they celebrate birthdays, weddings, etc. As for non-Filipinos, the rural agrarian Ilocano style presents a lot of braised vegetables and meats (with, shall I say, less usual cuts prominently featured). You and I come out of a robust eating tradition that revels in such delicacies. However, consider the words of Andy Bumatai: "I love Japanese food. Everything is so artful, ingredients are placed just so. It looks so beautiflul, you don't want to eat it. With Filipino food, on the other hand, it looks like somebody has already eaten it." Have you been to the Maunakea Marketplace Food Court? There are a number of Ilocano food stalls and also one stall with Pangasinan cooking and another with Cebuano (Visayan) cooking. Lots of interesting dishes!

I've been to the Plumeria Beach House and was disappointed by the presentation and food. Two examples. For the sashimi (raw fish), they put two little pieces on individual dishes rather than arrange the fish in platters. The cost-saving device is very apparent and, to my mind, quite off-putting. To arrange an individual serving of sashimi to my liking, I would need to empty many small dishes into my plate instead of using tongs to select the number of pieces that I want. This may seem somewhat esoteric to those of you who are not sashimi enthusiasts, but believe me, the cost-cutting aspect is very clear. The second observation is that the hot entree selection for that day featured New York steak, individually cut and prepared to your preference. They accomplish this by preparing a New York roast and grilling the meat to your order, if necessary. Fair enough. For a $28 buffet, however, you expect the meat to have some tenderness. It did not. On the other hand, I have always had a marvelous experience at the Halekulani, including Orchids. Don't forget to visit the interesting shops, including the only Vera Wang boutique in the whole wide world.

I went by on Tuesday but Hakkei is closed on Tuesday, so it would be wise to call beforehand (808) 944-6688 and make sure that it is open. It's web page indicates that it is open for lunch from 11:30 am - 2 pm, and for dinner 5:30 pm - 11:00 pm (but orders are stopped 1/2 hour and 1 hour before closing, respectively, so don't depend on late seating). http://www.hakkei-honolulu.com/index.html The theme is Japanese comfort food: rice cooked in a ceramic kamado, yielding a crispy layer called okoge; homemade tsukemono, miso soup with ingredients changing daily, nimono, and oden. The rice is ready for service at lunch at noon and 1 pm (all these different time slots!). Lunch sets are $15.20 and $18. Dinner sets are $35, $40, $50, and $60. You may also order ala carte. I can't tell you much more because the menu that I was given is written in the Japanese language! How much more authentic can you be?

I weep for the future........... ← I'm sorry, I seem to have missed something. How did any reference to Cheesecake Factory get into this thread? Was the Factory an awardee? I just don't see it...

Digging up this old thread and felt like it was deja vu! We just posted our article on the 2006 Hale Aina's and it's easy to see that things haven't changed much. 2006 Hale Aina Awards - Change in Date, No Significant Change in Results ← I believe that one aspect of this pattern is summariized in a footnote in one of my articles. "Much as fashion trends change, so do our culinary fascinations. Twenty years ago, most of Hawaii's fine restaurants were offering "Continental" menus and there was no "Mediterranean" category to be found. Today, "Continental" restaurants are still a part of the Hawaiian culinary landscape, but most restaurants offering Northern European cooking, including Lyonaise French, have struggled to survive. However, it's been more than a decade since Mediterranean cuisine became such a large part of the American culinary landscape, but its popularity hasn't faded. Indeed, those French chefs that have achieved individual success in Hawaii appear to be oriented to the "Mediterranean" style of cooking. For instance, Yves Garnier, chef de cuisine at the Halekulani Hotel, earned his Michelin stars cooking along the Cote d'Azure and calls his cooking "cuisine du soleil" (cuisine of the sun). Garnier is inspired by the bright flavors of the south of France and makes extensive use of Hawai'i ingredients. George Mavrothalassitis, who preceded Garnier at the Halekulani, is from Marseilles, on the south coast of France. A James Beard award nominee this year, he is a founding member of Hawaii Regional Cuisine Award-winning chef Philippe Padovani offers French Mediterranean cuisine "with an island flair." He is from Provence. Another founder of Hawaii Regional Cuisine, Jean-Marie Josselin, is the owner of A Pacific Café. Although he is not from the Mediterranean region, he has a passion for brilliant flavor combinations from that area. Similarly, many resort restaurants trumpet their presentation of Mediterranean cooking. Azul, the signature restaurant at the JM Marriot Ko Olina Resort and Spa in Kapolei, put Honolulu Advertiser restaurant reviewer Matthew Gray in a swoon of ecstasy with its southern flavors. Similar restaurants include: Bali Hai, Hanalei Bay Resort at Princeville (five-star); Bay Terrace, Mauna Lani Bay Hotel and Bungalows; Bistro Molokini, Grand Wailea Resort, "with Hawaiian flavors"; Edward's Restaurant, Kanaloa Resort at Kona, Keauhou; Ihilani, Manele Bay Hotel, Lanai City; Ls Cascata, Princeville Hotel; Plantation House Restaurant, Kapalua Resort; The Cove, Turtle Bay Resort, Kahuku; and The Gardenia, Kapalua Bay Hotel and Ocean Villas. As to other restaurants around the state with "Mediterranean" menus, here are a few: Aaron's, atop the Ala Moana Hotel; Gordon Biersch Brewery Restaurant at Aloha Tower; Palomino Euro Bistro, with a commanding view of Honolulu Harbor; Pavilion Café at the Honolulu Academy of Arts; Sarento's, on the 30th floor of the Ilikai Hotel; Sarento's on the Beach, Kihei, Maui." Light, bright, sunny flavors utilizing fresh local products with the tastes of our soil. I suggest that the swift acceptance of Sweet Basil's "Neo-Thai" approach is consistent with that analysis. Hiroshi's is another aspect of that preference. Glad to see that you are on the scene and acting as our eyes, ears, and gullet! Happy Holidays! Envyly Yours, The Pake Chef

I'm sorry to report that Kookie, the cook at Club New Pattaya, has gone back to Thailand. Two weeks ago. For good. There is a sign up at the bar that announces a new cook, but I have not had an opportunity to taste the food. Perhaps Larry G. could enlighten us?

I went to Hakkei today and it still has not opened. I don't know what the delay is but the posted sign says that they will alert the public through advertisements in the daily newspapers.

I'm puzzled, because there are many beef, pork, chicken, and duck dishes available in Chinese venues. The Koreans have several attractive dishes available with beef, chicken and pork. What is it about japanese cuisine that does not attract your husband?

Another Northern Chinese restaurant bites the dust! King Tsin, on its comeback try, could not succeed where Yuen's Garden and Golden Crown had failed before. The Beretenia location will now house a Mexican restaurant. However, a branch of the popular Hong Kong noodle house, Mini Garden, has opened close by and has received very good reviews. The Moiliili area remains a very competitive market, with Golden Dynasty, Kirin, Maple Garden, Mini Garden, Golden Eagle, On On, McCully Chop Suey, and perhaps Fook Yuen vying for supremacy in what is characterized as "Japanese" neighborhood.

Any reviews of "Sweet Basil" on Maunakea Street? The place has been packed since it opened. I tried the lunch buffet and it was a nice sampling of various curries, soups, salads, rices, and the like. My companion had the oxtail pho and cleaned up the whole bowl, an unusual result for him. What really impressed me was the condiment trolley, a collection of four different blends of chiles, oils, fish sauces, and other substances. The vapors were staggering! I had a tiny sampling of one chile concoction and could not recover for several minutes! The closest experience that I have had to that was the Indian/Malaysian spicing at India Cafe. Hot, hot, hot! Of course, you don't have to add anything at all to your dish if you don't want to, but for the Chiliheads this is a definetely a place to match up against the rest.

Kariyushi/Hatsuneya will be replaced by Hakkei (Honolulu). Hakkei is an onsen ryokan (hotspring inn) located in the town of Yubaru, Okayama Prefecture, Japan. The inn is famous for a menu that features 50 regional vegetables from nearby farms. National Japanese newspapers and travel agencies have scored the food a perfect five stars. Hakkei's Executive Chef, Seiya Masahara, challenged Iron Chef Morimoto on the popular television show and won by a score of four to zero. His apprentice, Kouji Kuwa, will be opening the Honolulu branch of Hakkei offering Japanese comfort food. The featured dish will be Oden, a dish with turnips, pumpkin, radish, tofu, eggs, aburage, mochi, and fish cake simmered in a flavorful broth.. Manager Masao Kawamura estimates that Hakkei (Honolulu) will be opening by the end of August 2005. As usual, we're depending on you, SK, for the ultimate taste report! (btw, SK, I'll be joining you on-campus, teaching ES 331, "Chinese in Hawaii") http://www.hakkei-honolulu.com/html/eng_hospitality.html http://www.hakkei-honolulu.com/

Well, SK, this restaurant was included in the right column. I had lunch there yesterday (panchan came out just like your picture) and heard about the planned sale of the business. Those of you who want to eat interesting Korean food need to get down there before Mom Shin moves on.

← Well, I'm not getting it here. Too many postings without messages, but I'll get it. This is a big question. Very difficult to answer. For instance, certain high-end beef products, high-quality fish, and rare sake are available only at Marukai. You need to create a table of vegetable, seafood, protein, and specialty product to answer your question. Prime Harris beef; American Wagyu flatiron steak; kurobuta pork. Donut peach. Suzie, you may as well set up an on-line where-to-get-it service.