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skchai

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Everything posted by skchai

  1. So sad, but;s that nature of the restaurant business. The vegan bentos offered Well bento filled a unique niche in the city's restaurant offerings - they will be missed.
  2. skchai

    Pho in Oahu

    Hmm . . . Pho is an intensely personal thing, and different people may have deeply held but diametrically opposed beliefs about the "musts" and "nevers" for decent pho. That being said, I'm sorry to say that there isn't any one place in Honolulu that is generally considered to stand up above the rest in serving a superior pho. There are plenty of places with "pho" in their names, but . . . One pho specializer downtown that seem to be popular with both local and Vietnamese patrons is Pho 97, but unfortunately I don't get downtown that often and haven't had a chance yet to try it. . .
  3. As you can see, this has kind of ground to a halt. Sorry! I will try to resume in that near future (that's what they all say), but in the meantime (and even afterwards) you'd be in good shape if you check out Reid's excellent link and archive posts on `Ono Kine Grindz.
  4. 3-pun Cooking TV Show has a lot of recipes on its site, though it probably doesn't qualify for what you consider to be "serious" cooking! Dancyu magazine's site has some recipes that are presumably analogous to Epicurious, but are fairly small in number. So for fairly high-end recipes, as far as I know, I think Tsuji Acad. is probably your best bet. . .
  5. I had heard that as well. It seems that she is going to go back to Korea to travel around and study the regional cuisines before moving on and deciding what she will do next. The restaurant will definitely be missed, in part because it covered two areas of Korean cuisine - Southwestern and health food that are pretty unique here. And also because she was a great cook. Here's hoping that once she's done with her travels she comes back here again!
  6. Uh. . . didn't mean to make anyone quiver. . . Thanks for the link to the Andy Raskin piece in NPR. His friend Masa is quite a character. . . does a great job of making you want to "challenge". But a 40-minute wait! Also, come to think of it, it probably wouldn't be open for dinner, so maybe somewhere else would be better. . .
  7. Here's an article in the S-B with a recipe for Kahala Hilton's lavosh, though I'm not certain it's the original one. But the chronology sounds about right. Kanemitsu bakery on Molokai is also famous for their lavosh along with their other trademark item, Molokai Bread.
  8. Decent parking kind of rules out downtown or Waikiki for that matter. A number of the Korean restaurants, notably Sorabol and Shillawon are set up with private rooms for business lunches at about the price range you're mentioning. Maple Garden in Moili`ili is a popular place for the UH crowd and has a private room, though this might need to be booked well in advance. I think (?) Gyotaku has a private room. . .
  9. Sorry, can't find a recipe, but it would probably be possible to recreate the curry by adapting recipes for "raj-style" curry served at British Officer's clubs throughout colonial India, and was the original inspiration for local-style curry. The main thing here is the fact that (1) a anglo-curry sauce can be made from "Madras" curry powder, meat stock and roux, (2) accompaniments of raisins, Major Grey chutney, chopped coconut, chopped bacon, hard-boiled eggs, bananas, etc. are essential. The main innovations of the local-style curry are the substitution of coconut milk for meat stock in th
  10. "Hawaiian" Sweet Bread is a local adaptation of the Portuguese "Pao Doce" that was brought over by plantation laborers from the Azores and Madeira during the late 19th and early 20th centuries. It was originally popularized by the "King's Bakery" which was located on near the corner of King St. and McCully in Honolulu - so I think the original name of the bread had more to do with the street than any pretensions to royalty (the Hawaiian Ali`i at any rate would probably not have recognized sweet bread, much less eaten much of it). Pretty soon sweet bread became so entrenched in the local foo
  11. I guess it depends on what "level" of restaurant you are looking for, and what level of transportation you have available. If you have around 4 hours time - practically the entire city center of Honolulu is available to you for ~$25 each way and 30 minutes or less ride time as long as the traffic isn't too bad (which it shouldn't be on Sunday). In which case an Alan Wong's or Chef Mavros is not out of the question - though a reservation would be pretty essential. None of the local restaurants require jacket and tie, as far as I know, though trousers and button-down shirt would be expec
  12. Thanks for mentioning this, and for uploading the relevant information for the meeting to your site. This meeting really deserves a large turnout, and is a novel, perhaps unique, attempt to bring together the various stakeholders for sustainable ag in Hawai`i under one open sky, along an explicit teaching component to it as well. You're right that there isn't really any info out there about this. If found this short announcement at the CTAHR website, but nothing else. So you're doing a real service by making this available. For those unfamiliar with the Wai`anae Community Re-Developme
  13. skchai

    La Toque

    In his early career, Frank's trademark dish was his rösti with caviar – is this still on the menu?
  14. PPC, I think you're right about oxtail stew - I haven't seen it anywhere. Bea's Drive In! Makes me think about Jolly Roger, Chunky's, and now KC's. All the local-style drive-in landmarks that have gone to meet their maker. . . But getting back to your question, it was not oxtail stew but I though I saw stewed oxtail (as in red-cooked style) at the okazu section of Shirokiya the other day. That might not satisfy the cravings, but. . . Ms. Meliss, having lived in Tucson for a few years, I emphathize with your remarks about good Mexican. There are a few good places that serve either decent t
  15. Ogo looks interesting - but the one thing I notice about all the Hawaii-style restaurants in Japan is that the food is so "neatly" prepared compared to what you get in Hawaii. The spam musubi is kawaii-zed to the max compared to the big lump you get here. BTW, Ogo in Hawaiian is "limu loa". Because it's crunchy, it's often used in poke dishes. Plain ol' "limu" (seaweed) usually refers to ogo, and the term ogo is often used here too. . .
  16. Kristin, Sorry I didn't catch this thread the first time! The Nagoya Yummy's is an "official" branch of the PBHK empire. It had been mentioned that they were planning to branch out to Japan, but I don't know why they decided upon Nagoya instead of the Kantou area. I believe they have their sights on the mainland US too, but definitely not in Korea! Kua`aina has two locations in Hawaii - besides the original in Haleiwa, there is another in the Victoria Ward shops near Ward Center/Warehouse. Those shops are going to be razed and another multi-tower thing is going up as part of the Kaka`ako
  17. Regarding Kashmiri Cuisine - it is actually quite "creamy" in the sense of using milk products for thickening. Of the seven dishes for the "wazwan" (traditional banquet), only two - rista (meatballs in onion sauce) and tabak maaz (pan-fried lamb ribs) do not contain milk, cream, or yogurt. I agree about the difficulty of talking about the difference between Indian cuisine and that of its neighbors. India is a subcontinent - it embodies a range of cuisines as diverse as that found in all of Europe. So comparison between it and its neighbors is somewhat less intractible if you compare a low
  18. Welcome, Ms. Meliss. Yes, Tasaka Guri-guri is still there at Maui Mall. Reid posted a recipe for guri-guri on Ono Kind Grindz a while ago. Regarding the gravyburger . . . yes I'd like to know too what kind of gravy. I guess it would have to be loco moco brown gravy, or else it would be kind of a wet teriburger. But kimcheeburger rules, in my opinion.
  19. It's been a . . . while, but I'm still clipping away. Maybe I can claim I'm being more, uh, selective. . . Chicken Alice, By Betty Shimabukuro . . . is Found! Patent Protection Vital to Firms, By Catherine E. Toth Honolulu Cookie Co. Cream puff from Japan packs in crowds, by Betty Shimabukuro Chef Barney Brown coming home to lend a hand, by Wanda A. Adams Inspiration behind SF's "Betelnut" returns home to open restaurant New restaurants in Honolulu and on Maui Mochi 'diamonds' are everyone's way to salute Girls Day, by Zenaida Serrano Recipe Fiends, by Betty Shimabukuro Corned beef musubi a b
  20. As PPC said, there can be a huge variation in opinions on Thai Food depending on the criteria you are applying - "authentic", "local-style", "Thai-influenced upscale", etc. Certainly the granddaddy of Thai restaurants in Hawai`i is Keo's Thai Cuisine / Mekong. We had a thread on it a while back. The food is (or defined) "local-style" Thai, and to a certain extent defined Thai restaurant food throughout the U.S., since the owner, Keo Sananikone 's, cookbook was as far as I know the first nationally-distributed Thai restaurant cookbook in the U.S. Keo is actually of Laotian descent, but whet
  21. Dean - thanks so much for your reports and pictures from your recent voyage across restaurants. Makes me feel like picking the whole family up and going to New Orleans again!
  22. Beard Papa's Cream Puffs http://www.muginoho.com/beard_papa/ http://www.muginohousa.com/ Shirokiya Department Store http://www.shirokiya.com/ O.K., this has been a real long hiatus, but finally here's something again. And only a few weeks after the fact, which is pretty damn quick for someone like me. So you guys who stood in line foreverto buy exactly 5 (five) double-crusted cream puffs can look back in nostalgia. This Beard Papa cream puff has apparently become kind of a cult thing in New York, and apparently some similar, on a smaller scale is happening in Honolulu, as this story by
  23. skchai

    Bắc Nam

    Thanks, PPC - posting a report can be the beginning of a learning experiences. And thanks, Guppymo (if you're still there) for the info on the Bahn Bột Lọc. I'll have to ask the Bắc Nam folks what their covering recipe is next time I'm there.
  24. Thanks for the report on your trip - Vivremanger. Your rating of Fukui's place will increase the buzz, and I'm sure you're right that the prices will probably no remain low for so long. No doubt he'll soon be entering the rarefied layer of local chefs with cookbooks, endorsements, etc. But it's well-deserved. Glad you had a good time here - and thanks for the advice on the Poi Bowl. Given the location in the Food Court, people pass by there everyday without realizing that it would be possible to get excellent Hawaiian food there. Mahalo!
  25. You really have the inside information PPC! Whatever convolutions might exist in his personal life, Yamada was probably the foremost person in the state promoting Okinawan cuisine as something to be taken seriously. For whatever reasons, while locals of Okinawan descent dominated the Honolulu restauant industry for much of the 20th century, there really hasn't been a concerted effort to promote Okinawan food, other than in a few dishes that appear on otherwise local-Japanese menus. Even if he was not Okinawan-born, Yamada really raised its visibility, and Kariyushi / Hatsuneya will be miss
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