O A H U ’ S A N S W E R T O Y O U R A P P E T I T E

N O V E M B E R 2 1 - 2 7 , 2 0 1 0

The holidays are my

absolute favorite time of

year. The cooler weather,

the cozy and warm fall fashions

that I can finally dig out of my

closet (for Hawaii standards, of

course), family gatherings and

people exhibiting holiday cheer

— are all things I love about this

season! And I’m sure it won’t sur-

prise most of you that it’s most

definitely the festive cuisine that

tops my list.

I know many of you will proba-

bly be slaving away in the kitchen

come Thursday, cooking up all

your favorite Thanksgiving fix-

ings. And although meal prep can

be fun, it also can be a little over-

whelming.

Therefore, this week I’ve got

you covered with a go-to list for

all your Thanksgiving dessert

necessities that are prepared and

ready to eat — because I want

you all to have a moment to relax

and actually take the time to

appreciate and enjoy everything

you are grateful for.

So let me start: I’m thankful for

the following restaurants for serv-

ing up lovely holiday desserts

that are undoubtedly “Ono, You

Know” status. I’m also truly grate-

ful for all of you loyal readers who

enjoy and appreciate food just as

much as I do, and allow me to

rave about it each and every

week. Happy Thanksgiving!

JJ Bistro & French PastryIt is to JJ Luangkhot, executive

chef and owner of JJ’s Bistro &

French Pastry, that I offer my

compliments for the finest French

pastry delicacies that I’ve ever

laid my eyes — or more appropri-

ately my sweet tooth — on! For

more than 10 years, Luangkhot

and his team of experts have been

bringing a wide variety of exqui-

site European flavors to dessert

and pastry lovers like myself.

With 45 dessert items on the

menu, ranging from the Chocolate

Fruit Basket, Frou Frou au

Chocola, Chocolate Banana

Confit, Chocolate Lilikoi, Banana

Haupia and more, it’s quite evi-

dent that this is a chocoholic’s

paradise. In fact, JJ Bistro &

French Pastry is home of the

famous Chocolate Pyramid,

which infused with vast

amounts of chocolate, gives even

the grand Egyptian pyramids

some steep competition.

“Most desserts are French-

style, and we try to add a little bit

of a local flair to it,” Luangkhot

explains. “The French style focus-

es more on tarte and mousse and

we add things like lilikoi or haupia

for signature local accents.”

For Luangkhot, quality is sim-

ply everything. His culinary

career dates back to 1987 as a

pastry chef in New York City;

today, he personally designs his

own pastries by hand.

“Presentation is very important

here,” says Luangkhot, who

traces his roots to Laos. “When

you have something that has a

nice taste and also include top

presentation, you get something

that’s first class.”

And with Thanksgiving just

days away, JJ offers some incredi-

ble holiday selections, and heck,

why not start with dessert first?

The Pumpkin Cheesecake

($14.95), with chocolate crumb

topped with a dash of cinnamon,

is tempting to all taste buds. And

if you’re in the pursuit of the per-

fect pie, the Pumpkin Cheese Pie

($14.95) is the way to go.

These holiday desserts have

the perfect balance of flavor and

consistency — light in texture,

but rich in flavor. The pumpkin

spice is divine and officially puts

me in the holiday mood.

Orders for these Thanksgiving

treats keep coming in and are

leaving Luangkhot and his team

rather busy, and since we’re in the

season of giving, Luangkhot also

is presenting his loyal patrons

with a special deal. Starting

tomorrow and throughout

Thanksgiving, customers can pur-

chase JJ’s renowned cakes for $20

each (instead of $30), if you pur-

chase three. Take your pick of

Terimisu, Lilikoi, Chocolate cake

and Shortcake, just to name a few.

Also, be on the lookout for J2

Asian Fusion, set to open in

December, located adjacent to

JJ’s Bistro & French Pastry.

Luangkhot will feature an exten-

sive array of Eurasian cuisine.

JJ’s Bistro & French Pastry3447 Waialae Ave.

739-0993

La Palme D’or PatisserieLa Palme D’or Patisserie is

always ready for the holidays, and

owner Hiromi Tanaka knows just

what I need to celebrate the spirit

of the season.

I’m extremely grateful to

Tanaka, her staff and especially

head chef Akiko Kimura for creat-

ing consistently delicious and

savory treasures that look way

too beautiful to eat. Believe me, it

takes pure talent to do what they

do on a daily basis. Everything

here features a remarkable blend

and wide variety of French flavor

and Japanese craftsmanship that

leaves this chic patisserie ever-

bustling with customers.

In honor of Thanksgiving,

Tanaka is once again featuring the

famous Pumpkin Cheesecake by

slice for $4.10 or the entire cake

EDITORJo McGarryJMcGarry@

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 20

Above: The author prepares for theholiday season by indulging in one ofJJ Bistro & French Pastry’s sweetestsensations: the Chocolate Pyramid.

Giving thanks this season for all that’s

Sweet&Wonderful

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D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0 | 3

cover story

A t Pho Kitchen, a casualrestaurant servingVietnamese-influenceddishes, Sandy Lin makes

won-ton every day — by hand. Andwhile not traditionally a Vietnamesestaple, pork-filled wontons seem theperfect addition to her homemadebroth and the restaurant’s WontonPho. With a background and experi-ence in Chinese food and a love ofVietnamese cooking, Sandy and herhusband, Alex Chong, have created amenu that features Vietnamesefavorites such as spring and summerrolls, seafood pho, barbecue meat andchicken plates, and nine different ver-micelli noodle dishes that shoulddelight those who enjoy casual, ethnicfood served in an upbeat, welcomingenvironment.

I caught up with Chong and Linrecently, and asked them what’s beenthe secret to their success.

JM: You’ve only been open sinceJune, but you’re already becoming apopular stop for those who love momand pop restaurants, and good valuefood.

AC: Yes, we’re very happy. And soare our customers. It was our goal tocreate the kind of restaurant wherepeople would want to come backagain and again, especially for thepho.

JM: I’m wondering why you decidedon Vietnamese influenced food, whenyou could obviously have gone theChinese route?

AC: We wanted to do this becausewe go out to eat very often, and whenwe do, we tend to eat Vietnamesefood. I would always say to my wife“How can we make soup as good aspho, without using so much MSG?” Sowe tried.

JM: And succeeded, I think. What isthe secret to your broths?

SL: I make the broth by boiling thebeef and chicken bones for a long timeto make two different stocks. Thebones boil for approximately 15hours. This way we have a flavorfulbroth that is very, very good and that

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Above: Noodles, fresh vegetables, hand-made won ton and rich chicken stock all gointo making this hearty bowl of pho.

is the base for the pho.

AC: By making the broth from scratchand by keeping the ingredients fresh, like inour Tofu Pho with Vegetables, we havebeen able to almost eliminate the need forMSG. It makes the food much more healthy— and tasty. What has surprised us fromthe menu is that the tofu and vegetablesoup has become so popular. And we alsohave a Combination Special with rare steak,beef balls, tripe, brisket and soft tendon.

JM: And I can see that the wonton are afavorite. I love that you make these by handevery day. That makes such a huge differ-ence to a soup to have hand-made, freshdumplings. And it makes your pho kind ofdifferent. Not what people expect from atraditional Vietnamese soup.

AC: Yes, the wontons are 100 percenthand-made here — and people love them!

JM: Sandy, where did you learn to cook?

SL: My family history has always beenassociated with restaurants. Three of mybrothers work in Honolulu and haveopened restaurants, so we have a lot of his-tory here. Also, we love to eat. My husband

is very picky ( laughs), so he tries the foodand then I make more and we keep practic-ing and cooking. It’s enjoyable.

JM: There’s a lot of variety on your menu.There’s everything from Oxtail soup to porksandwiches.

It looks like you made the menu from thekinds of things you like to eat.

AC: Yes, our favorite foods are on themenu, especially the oxtail soup. And otherdishes too that are different, like the CrabPho and a pho that is inspired by my rootsin Jin Dao — with crispy won ton andseafood and different kinds of noodles.

JM: There’s a good selection for kidshere, too. That’s unusual in small, ethnicrestaurants.

SL: We think about kids a lot! We have a15-year-old and an 11-year-old so we’realways thinking of what they’d like to eatand where they like to eat. Many restau-rants don’t cater to kids, but we’re alwaysthinking what would kids like. We have noage barrier here (laughs). We welcomeeveryone.

JM: I hear your hot sauce is gaining such

a reputation that people want to buy it assoon as they taste it.

SL: Yes, it’s not too hot. A lot of our cus-tomers are older people who don’t like foodtoo hot and spicy. I use lemon grass andgarlic and cilantro and chili sauce. Mostpeople, when they try it, love it and what tobuy it. So we sell it here now.

JM: Vietnamese sandwiches are well-known in Honolulu. You have your own ver-sion here.

AC: Our sandwich is in theVietnamese style, but we use whatwould be called shreddedpork in Chinese. Thecooked pork is stir fried,then put into a crispybaguette with let-tuce, cucumber,Chinese pars-ley and adaikon andcarrot

pickle that’s homemade.

JM: The restaurant is small and thatmakes for a friendly, intimate dining space,but with your growing popularity you mighthave to move.

AC: We’re very happy with the size ofPho Kitchen (laughs). But we would like to

have a lot more of our restau-rants in different parts of

town.

cover story

Pho KitchenWhere:Market City Shopping Center,2919 Kapiolani Blvd,

Call:735.8488

1. Summer rolls and crispy springrolls are also on the menu at PhoKitchen.

2. Among the most popular soupson the menu is this tofu/vegetablesoup.

3. Vietnamese-style sandwiches —this one with tender pork — areserved on crunchy, fresh breadand packed with homemade car-rot and daikon salad.

4. Hand-made dumplings, meat-balls, and homemade soup stocksadd to the hearty goodness of thepho.

Below: The husband-and-wifeteam of Alex Chong and SandyLin run Pho Kitchen.

1 3 4

2

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Frog House Restaurant on KalakauaAvenue has long been regarded asone of the best places in Hawaii to

find traditional Korean “Seoul” food. A specialty straight from the Pojang-

macha (street restaurants) of SouthKorea is Soondae, a type of bloodsausage made by stuffing pig intestineswith various ingredients such as greenonion, ginger and garlic before steaming.

“You don’t have to be a pork-lover tolike it because it resembles little of whatpork tastes like,” says Jeannie Bae, whoco-owns Frog House with husband ChefGil-Sik Oh.Contact Sarah Pacheco at

diningout@staradvertiser.com

Discovering a bit of‘Seoul’ food at FrogHouse Restaurant

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– see page 19

Above: Soondae, withpig ears and intestines,costs $16.95 (regular).Left: Soondae stir-fried

($17.95) comes withenough food and flavor

to satisfy two diners.

Photos by Lawrence Tabudlo

THANKSGIVINGTURKEY TO-GO

TURKEY ONLY(1) 12-14 lb. turkey (1) quart sausage &

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turkey gravy

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TURKEY PACKAGE(1) 12-14 lb. turkey,(1) quarts sausage &

sage stuffing, (2) quarts homemade turkey gravy (2) quarts regular or roasted

garlic mashed potato(1) whole apple or pumpkin pie

$159 + tax

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841-0931kam shoppingcenter

open 6am dailykennyshawaii.com

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”.

November DailyLunch Specials

$8.50Now taking reservations

for Lunch & Dinner

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Ready made Bentos available daily

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Closed Sundays

GIFT CERTIFICATES AVAILABLE

Medallion of Ahi Sashimi, Uni Emulsion

Chilled Timbale of Ama Ebi,Avocado & Uni

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Kabayaki Glazed Black Cod & Unagi

Green Tea Ice Cream$80

Limited Reservations40% Off bottles of wine or no corkage fee

3660 Waialae Ave. • 737-1177O N T H E R I S E

www.3660.com

Wednesday, December 16:30 pm

Uni+Unagi = ”Umami”This Month’s Special Dinner

Come hungry. Leave happy.

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D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0 | 7

inside feature

Arrison Iwahiro doesn’tget too excited when youmention that he’s a rare

breed who’s completely dedicat-ed to continuing family tradition.

“I think it’s too much work,especially for the next genera-tion,” he explains with a laugh.“It’s hard to get the kids to want tokeep this kind of family business-es going.”

In many ways, Fukuya is some-thing of a local treasure. With aunique blend of individual deliitems, bento boxes, sushi plattersand a thriving catering business,the Fukuya Deli offers a taste ofHawaii that spans more than 70years.

Iwahiro was always around thebusiness and learned the trade inthe kitchen with his grandparents.

In the oldd a y s ,I w a h i r o ’ sgreat-grand-mother andg r a n d p a r -ents would

cook in the early morning and close upshop just after lunch when everythingwas gone. “They just cooked what theyhad and when it was gone, it was gone,”he says. Helping out was part of the dailylife for the family.

“I remember we’d fold boxes and get alot of the lunches ready for all the wed-dings we used to cater,” he recalls. Someof those same recipes his great-grand-parents used are unchanged from 1939.

“The recipes for the namasu, chowfunn, miso butterfish and our sushi,those have stayed the same. The otherproducts have changed a little over theyears depending on the ingredients wecan get, but the change is very slight,”he says.

“Our shoyu chicken and beef teriyakiARE the same as back when. With thetempura, we use more modern machin-ery now because hand-frying takes for-ever, but they’re subtle changes.”

Today, Fukuya has a larger deli selec-tion and is able to cater large eventssuch as funerals, graduations and familygatherings.

“Everything from one deli portion tocatering for 15 to a funeral for hundreds

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Left: Arrison Iwahiro leads Fukuya’s, which has become atreasure of sorts in local dining. Far left: Fukuya special-ties include homemade cookies and mochi. Top left:

Sushi platters (this one’s the small kind) are available forpreorder. Above right: Mixed bento plates make for a col-orful breakfast or lunch.

Story &Photos by

Jo McGaRry

inside feature

— even a couple thousand — wedo them all today,” he says.

At the deli counter in the earlymorning, from Wednesdaythrough Sunday, you’re likely tofind a lively bunch. On onerecent morning, I chatted with acustomer eagerly awaiting abatch of nori chicken, andanother craving the taste ofFukuya’s chocolate brownies.“That nori chicken,” says onedeli patron, “you gotta try it tobelieve it. It’s unreal.” Other cus-tomers in line agree that gettingto Fukuya early is amust if you wantto try

the nori chicken before it’s gone. The nori chicken, a Fukuya

original, is a boneless chickenthigh that’s marinated, thencoated in batter, wrapped in noriand then deep fried. One biteguarantees you’ll be comingback for more.

Everyone has a favorite dishat Fukuya. Fat, tasty chow funn,crisp fried chicken, beef teriyaki,shiso musubi and a selection ofsalads such as signature potatosalad or chicken salad make fora colorful display. Anotherfavorite deli item is the specialtyrolls. There are those who swear

Fukuya’s fried chicken isthe best, and otherswho crave the tender

shoyu pork. The delimenu reads like a

history of localfood in Hawaii— a snapshotof the wayfusion cook-

ing began, in bentoboxes packed withnamasu, chow fun,shoyu chicken, beef

teriyaki, fried akule, potatohash, fried chicken and shrimptempura.

Deli items are pricedbetween 80 cents and $2 forspecialties such as friedhash, tofu fish burgers,furikake musubi and shoyupork.

If you’re tailgating forthese last few UH games,Fukuya is a popular stop asspecialty rolls such as beefteriyaki roll, chicken rollsand hot dog rolls, wrappedlike California rolls ,make fora great football snack.

And if you’re looking tocater office parties or familygatherings this holiday sea-son, Fukuya has platters ofsushi, trays of mochi and acatering menu that starts atjust $15.75 per person,alongside New Year’s mochi— an annual Fukuya special.

“Between the holidays,

catering and UH football,we’re real busy,” saysIwahiro. “It’s probably bet-ter if people call ahead andlet us know what theywant.”

D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0 | 9

Below: A bento box with tempura shrimp and along line of deli choices. Right: Deliciousalmond cookies wait in jars. Bottom: A fukuyaplate: sushi , shoyu pork, namasu, shrimp tem-

pura, hot dog, chow mein, musubi. Bottom right: Fukuya mochi is soft, floury andsweet.

Fukuya Deliand Catering

Where:2710 S. King St.HonoluluCall: 946.2073 Website:www.fukuyadeli.com

If you’re planning a holiday party in

West Oahu, the staff of Ho Ho Chinese

Cuisine would like you to know that

they can help.

Not only do they offer an extensive

menu of party trays, but they also pro-

vide free delivery in the Kapolei-Ewa-

Kunia-Waipahu area for orders of $100 or

more, with one day’s notice.

“We want our customers to know that

we aren’t just a buffet-style restaurant,”

says manager Crystal Chan. “We wel-

come those parties.”

The Kapolei restaurant,

w h i c h

o p e n e d

for busi-

ness in

2004,

includes 50 popular dishes in five differ-

ent sizes on its catering menu.

Selections include favorites such as

beef broccoli, orange chicken,

boneless barbecued ribs, char siu

chow fun, crispy gau gee, shrimp

Canton and Ho Ho’s famous crispy

chicken wings. For every $50 cus-

tomers spend on party trays, Ho

Ho will include a free order of

shrimp with walnuts (a $12.95

value).

Not surprisingly, Ho Ho has

become a popular venue for cele-

brations of every kind. The restau-

rant seats about 150 people, and a

covered lanai can seat another 50.

With a week’s notice, a small park-

ing lot by the main entrance can be roped

off for tents and tables, adding capacity

for an additional 150 guests.

Chan says customers often praise the

affordability of parties at the restaurant.

“Many compare our price to that of the

hotels, and it’s very different. Room

rental and food are priced separate-

ly at hotels. Here, the facility is

included.”

With just a glance at the menus

here, it’s easy to see that Ho Ho

aims to please everybody, from the

factory worker seeking a quick and

hearty morning meal to the largest

parties of hungry diners. “Our take-

out side is open at 5:45 every day

except Sunday, when we open at 8,”

says Chan. “Most of our morning cus-

tomers work in the industrial parks, and

they come before they start work.”

The take-out window is popular with

dim sum lovers, who keep coming back

for favorites like baked manapua filled

with char siu, lup cheong, and ham and

cheese; big pork hash dumplings, half

moon shrimp dumplings, and rice cakes.

Prices range from 70 cents for half

moons and pork hash, to $1.25 for

steamed items and $1.35 for baked

items. Also available for morning take-

out are “simple kitchen cooking” dishes,

as Chan

calls them: fried noodles, chow

fun, fried rice.

A value combo pack menu, designed

for office workers, features options like

kau yuk (pot roast pork), beef broccoli,

oyster chicken with noodles and other

favorites. Each take-out combo is priced

at just $4.95 and comes with a scoop of

mac salad and steamed rice.

When the portions in Ho Ho’s stan-

dard entrées proved to be too large for

solo diners, Ho Ho began offering the set

meal menu, with dishes ranging from

$7.75 to $9.95. Options include mini por-

tions of favorites such as chicken with

black bean sauce ($8.50) sweet and sour

pork ($8.50) or shrimp Canton ($9.95).

All sets include char siu fried rice, beef

and broccoli noodles, or Chinese chick-

en salad, depending on the order, and

three crispy gau gee.

And then there’s the buffet! Dishes

may vary, but often include favorites

such as orange chicken, sweet and sour

pork, kau yuk, ginger chicken, roast

pork, and egg fu yung. The lunch buffet

($8.95 Monday-Friday; $10.95 Saturday-

Sunday) regularly features

shrimp, mussels, sushi, and

steamed fish. Each Monday

through Thursday, the dinner buf-

fet ($14.95) includes fried

Dungeness crab with salt, pepper

and garlic; the weekend buffet

($17.95) also includes steamed

snow crab. The restaurant is

presently offering a “buy six, get

one free” special: Six adults may

enjoy the expanded weekend buffet

for the price of five meals.

This year, Ho Ho will once again

offer a Thanksgiving menu, with a

12- to 15-pound roast turkey, a small

party tray of char siu chow mein, 20

pieces of crispy gau gee and a 9-inch

fresh-baked custard pie. At $79.95, the

feast will feed eight-10 hungry pilgrims.

Orders must be placed by 6 p.m. Nov. 23,

and may be picked up between 6 a.m and

6:30 p.m. on Thanksgiving day.

Left: Ho Ho Chinese Cuisine is staffed withfriendly professionals. Above: The chow mein

and beef broccoli dishes are popular orders.

order of the day

Ho Ho ChineseCuisineWhere:The Marketplace at Kapolei,

590 Farrington Hwy.

Call:692.9880

Kapolei-based Chineserestaurant is a popular venue for celebrations

Story by Caroline Wright

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Sam Choy’s AnnualThanksgiving BrunchWhere: Hours:500 N. Nimitz Hwy. 8:30 a.m.–2 p.m.

Cost:• $29.95 per person

• $15.95 children 5–12 years old

Call:Reservations are

recommended at 545.7979

on the menu

Top Left, Above: At Sam Choy’s, executive chef AurelioGarcia shows what the perfect turkey looks like. Top Right:Alex Ly shows off a tray of island ham cooked Sam Choy’sstyle.

Those familiar with the sumptuous Sunday

brunch that’s a weekend feature at Sam

Choy’s will already be expecting great

things from the annual Thanksgiving buffet.

“It’s really a great selection of holiday food,”

says Sam Choy’s executive chef Aurelio Garcia.

“It has everything that people like to eat during

the holidays, including roast turkey, glazed ham

and prime rib.”

Garcia is no stranger to roasting the perfect

turkey. He’s cooked thousands in his career,

and he treats the big birds with a casual

respect. “It’s easy to keep them moist,” he says

of his magnificent 20-pound-plus turkeys. “You

just cook them slowly to keep in the moisture.”

Featured dishes on the menu for

Thanksgiving at Sam Choy’s include a cold sta-

tion of salads, a seafood bar with lomi lomi

salmon, shrimp, poke and sashimi. Entrees

include Ehu Ale Braised Short Ribs, Baked

Salmon with Crabmeat, Steamed Snow Crab

Legs, Honey Glazed Ham, Turkey, Garlic

Roasted Chicken, and Garlic Roasted Prime Rib

Au Jus with Horseradish.

A dessert station features pumpkin pie, car-

rot cake, custard pie, brownies, banana bread

pudding, apple cobbler, cookies, a chocolate

fountain and an ice cream station.

And no, we don’t know where you’ll find the

room to put it all either.

Sam Choy’shas holidayfeast for all

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Breaking Surf, Breathtaking Sunsets, and Unbelievable Ocean Front Dining at Reasonable Prices.

www.oceanhousewaikiki.com

Breakfast7 a.m. - 11 a.m.

Dinner5 p.m. - 10 p.m.

Valet ParkingSubject to Availability

For Reservations:923-2277 Locally Operated in the Outrigger Reef Hotel

2169 Kalia Road

FOLLOW US ON:

HALE KOA INVITES YOU TO ENJOY…

Special Holiday Events

Festive Dining

Free Concertsthroughout December

Call 955-9676 or visit www.halekoa.com

The Hale Koa Hotel welcomes all active and retired military, Reserve/National Guard members and dependents, current and retired Department of Defense civilians, and sponsored guests.

CELEBRATING 35 YEARS

Special Holiday Events

Festive Dining

Free Concertsthroughout December

HALE KOA INVITES YOU TO ENJOY…

lite bites

Darren Demaya knows a thing

or two about cooking the per-

fect turkey. He’ll roast almost

200 of them this week, each of them

perfectly moist and juicy.

“It’s pretty simple once you’ve

done it a few times,” says the ami-

able chef responsible for some

remarkably good food at Kai

Market. “We have to cook so many

turkeys that we have to have a

game plan.”

Those choosing Kai Market for

Thanksgiving this year should be

impressed by the quantity of locally

grown produce on the all-you-can

eat menu.

Kai Market is a shining example of

Sheraton Hawaii’s commitment to

local farmers and fishermen, and

the bounty of its buffet is highlight-

ed this week with fall produce and

some inspired locally influenced

dishes.

“We’re featuring kabocha on the

fall menu this month,” says Demaya,

“so our guests will have the oppor-

tunity to sample a variety of dishes

using the pumpkin in

four different ways

kabocha mashed

potatoes, kabocha

pumpkin pie, kabocha

cheesecake and cur-

ried kabocha salad.”

On the Thanksgiving

buffet menu at Kai

Market — in addition

to perfectly roasted

turkey — you’ll find

prime rib, fresh fish,

oysters, and a Dole

pineapple and rum

raisin Lehua honey-rubbed country-

style bone-in ham. For dinner,

there’s Chinese salt and pepper

Kahuku prawns, pan-fried Hawaiian

sea bass with Thai lobster curry

sacue, wok black bean and ginger-

flavored Manila clams, slow-braised

Brussels sprouts with maple-

smoked bacon and onions, drunken

and roasted Maple Farms whole

duck and herb-marinated, slow-

roasted free range turkey with cran-

berry kumquat jam.

Thanksgiving Day Brunch Kai Market Where:Sheraton Waikiki

When:Thursday, Nov. 25

Hours:10:30 a.m.–3 p.m. (last seating at 2:30)

Cost:$55 for adults, $15 for children. Kids 5 andunder eat free.

Top Far Left: Darren Demaya, the executive chef atKai Market. Top Left: Not your ordinary pumpkin pieas desserts at Kai Market include kabocha cheese-cake and kabocha pie. Above: An impressive arrayof locally inspired and locally grown food is on themenu at Kai Market this week.

Kai Market serves upa locally grown menu

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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 11/30/10

FREE BIRTHDAY MEALFOR ANY AGE

Not combinable with other discounts. 65 or older w/Coupon & ID.No online or photo-copied coupons.One coupon per person. Discounts off regular adult price. Expires 11/30/10

SENIOR SPECIAL30% OFF50% OFF

Lunch Dinner

Waikiki Beach Marriott Resort & Spa• 2552 Kalakaua Avenue

Join us at Sansei and d.k Steakhouse for some “Gobble Gobble” themed specials,

to view our entire Thanksgiving specialsvisit www.dkrestaurants.com

FREE 3 Hours SELF parkingwith validation.

For more specials and offers, text DK to 80850 FREE 3 hours SELF parking with validation.

Sansei will be offering our kama‘ainaEarly Bird Special 25% Off all food

and sushi when ordered by 6pm.First come first serve seating.

931-6280 931-6286

Thursday, November 25, 2010

Waikiki Beach Marriott Resort & Spa • 2552 Kalakaua Avenue

N O V E M B E R 2 1 - 2 7 , 2 0 1 0

holiday special

Call: 922.6868

Hours:Daily, 11 a.m.-4 p.m.(lunch); 5-10 p.m.(dinner).

Sides:One dish that cus-tomers seem to reallylove is the SeafoodLovers Special($59.95), a heartydish that begins witha salad and the Pa-cific Sampler, andcultimates with a 1-pound lobster withVegetable du Jour,dinner rolls, rice orpotato, and dessert.

Prime Rib and Turkey Dinner //$19.95

Treat yourself to a fabulousnight out on the town by din-ing at Atlantis Steak &Seafood restaurant. Locatedat the old Waikiki III Theatre,the restaurant is offering itsThanksgiving special: PrimeRib and Turkey Dinner. Or,diners may try the 1-pound

Roasted Rib Eye Garlic Steak($24.95), a special that’s beingoffered through the end of theyear. If you’re in the mood forsomething from the sea, tastethe restaurant’s ahi, ono,opakapaka, onaga — or what-ever else Honolulu’s fishingfleet brings in.

ATLANTISSTEAK&SEAFOOD

2284 Kalakaua Ave., #201 // Waikiki

Call: 735.5544

Hours:Thursday, Nov. 25, 9:30 a.m.-2 p.m.(brunch); 4-9 p.m.(dinner).

Sides:Hee Hing also offersa Turkey to Go Pack-age ($99) that serveseight-10 people. Thepackage includes a10- to 12-poundCarved or WholeTurkey, Lup CheongChestnut Stuffing,Giblet Gravy andGon Lau Chow MeinNoodles. Preordersrequired; pickupNov. 24 or 25.

‘Island Tradition’ Thanksgiving buffets //

Hee Hing Restaurant isoffering customers scrump-tious meals for brunch anddinner on Thanksgiving Day.The Turkey, Dim Sum, LuauBrunch Buffet includesRoast Tom Turkey, Roast Pig,Dim Sum, Poke and dessertsfor adults ($22), seniors

($21) and kids 5-12 ($11).The Turkey, Prime Rib,Seafood Dinner Buffet comeswith Roast Turkey, SlowRoast Prime Rib, Crab Legsand an assortment ofdesserts for adults ($27),seniors ($26) and children 5-12 ($13.50).

HEEHINGRESTAURANT449 Kapahulu Ave., Ste. 101 // Kapahulu

Call: 739.0993

Hours:Monday-Saturday, 9 a.m.-9 p.m.; Sunday, 11:30 a.m.-9 p.m.

Sides:Known simply as JJ,Chef Jinjie PraseuthLuangkhot has beenbringing fine Frenchcuisine to Hawaiisince 1995. Ten yearslater, JJ decided toinfuse Laotian cui-sine with Frenchcooking techniquesto his Kaimuki pastryshop. The result hasbeen a simply exqui-site menu.

Tiramisu, Lilikoi, Red Velvet cakes //$60

The Euro-Asian cafeknown as JJ Bistro & FrenchPastry whips up some of thebest rice noodle and pot piedishes around town. But it’sthe restaurant’s desserts,which include its signaturechocolate raspberry pyra-mid cake, that are undeni-

ably must-tries forThanksgiving. Choose fromamong three eight-inch cakes— Tiramisu, Lilikoi or RedVelvet — and pay just $60.Or, select among several 9-inch pies — Pumpkin,Banana Cream and Key Lime— and pay just $14.95.

JJ BISTRO&FRENCHPASTRY3447 Waialae Ave. // Kaimuki

Call: 921.4600

Hours:Thursday, Nov. 25, 10:30 a.m.-3 p.m.(brunch); 5-9:30 p.m.(dinner).

Sides:If you’re looking for abrunch to enjoy onThanksgiving Day,Kai Market’s got youcovered as well.Adults pay $55,while children be-tween the ages of 6and 12 pay $15. Kidsunder 5 eat free.

Plantation Nights Thanksgiving Dinner //$59/$15

Since opening last year,Kai Market has treated itscustomers to the bestHawaii has to offer with freshproduce and local ingredi-ents. Multi-ethnic cuisinesare plentiful at this restau-rant — particularly with KaiMarket’s family-friendly

Plantation NightsThanksgiving Dinner Table,billed as “A ThanksgivingFeast Inspired by Flavorsand Traditions.” The mealcosts $59 for adults and $15for kids 6-12. Children under5 eat free, provided it’s onechild per paying adult.

KAIMARKET2255 Kalakaua Ave. (Sheraton Waikiki) // Waikiki

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holiday special

Call: 924.4990

Hours:Daily, 6:30-10 a.m. (break-fast); 11 a.m.-10 p.m.(lunch/dinner).

Sides:While Kani Ka PilaGrille serves up someof the best dishesaround, it also pro-vides the finest inHawaiian music en-tertainment. Amongthe weekly perform-ers are WeldonKekauoha (pictured)and Cyril Pahinui;the groups includeKaukahi and ManoaDNA.

Traditional Oven Roasted Turkey //$15.95

Need a place to go for theholidays? Try Kani Ka PilaGrille this Thanksgiving, andfeast on its featured dish:Traditional Oven RoastedTurkey. The meal comes withLink Sausage, Apple-PecanStuffing, Cranberry Sauce,Sweet Yam Mashed Potatoes

and Basil-Thyme Gravy. Foran additional charge, dinersalso may try the grille’sPumpkin Soup ($4.95), Pecanand Pear Salad ($6.95),Pumpkin Pie ($4.95) or PecanPie ($4.95). Either way,you’re definitely leaving therestaurant satisfied.

KANIKAPILAGRILLE2169 Kalia Road (Outrigger Reef on the Beach) // Waikiki

Call: 941.4444

Hours:Open daily, 5-10:30 p.m.(lounge); 5:30-10p.m. (teppanyakirooms)

Sides:Kobe recently intro-duced pupus to itslounge menu, includ-ing Togarashi Fries($5), Mini Sukiyahi($5), Garlic FriedRice ($5) and GarlicPork Chops ($12).But the lounge’s sushibar remains and con-tinues to serve up fa-vorites such as theDynamite (above).

Steak and Shrimp //$34.95

This Thanksgiving, enjoyone of Kobe Japanese SteakHouse’s most popular dishes— the Steak and Shrimpmeal. A complete dinnercomes with a teppan shrimpappetizer, a shabu-shabusoup (clear beef broth), tep-pan vegetables (mush-

rooms, onions, zucchini)rice, bean sprouts and tea.Diners may also choosesides such as California Roll($9), Spicy Tuna Roll($11.50), assorted sushi plat-ters ($15.95-$23.95), anddesserts such as RainbowSherbet ($3.25). Delicious!

KOBESTEAKHOUSE1841 Ala Moana Blvd.// Waikiki

Call: 941.6161

Hours:Monday-Saturday, 9 a.m.-9 p.m.; Sunday, 9 a.m.-7 p.m.

Sides:Sweets rule at LaPalme D’Or, particu-larly cakes. Birthdaycakes are made in allshapes and sizes (6inches, small; 12- to16-inch cakes, large)and start at about$50. Wedding cakesgenerally range fromsingle to three tiers,with prices starting at$100.

Pumpkin Cheesecake //$28

Thanksgiving desserts aredelicious — and plentiful — atLa Palme D’Or. One of thesweet offerings is PumpkinCheesecake, a light and moistdessert wrapped in hazelnutand almond cookie crust withCinnamon creme on top.Beyond this dessert, featured

items include Pumpkin Tart($18), pumpkin custard bakedin a homemade, flaky tarteshell; Pumpkin Pudding($3.60), a dreamy delight withwhipped cream; and MiniCaramel Tarte ($3.55), whichcomes packed withmacadamia and almonds.

LAPALMED’OR1450 Ala Moana Blvd., #2204 // Honolulu

Website:www.napoleonsbakery.com

Hours:Most locations open24 hours. Itemsavailable while sup-plies last.

Sides:Priding itself in mak-ing Hawaii a bitsweeter since 1983,Napoleon’s Bakeryoffers more than justpumpkin dessertsthis holiday season.Check out favoritessuch as Dobash,Chantilly and Hau-pia cakes, as well asits Banana Loaf.Yummy!

Pumpkin — Napoleon’s Flavor of the Month //

Make some great additionsto your Thanksgiving meal byincluding desserts fromNapoleon’s Bakery. Thepumpkin lineup is quiteimpressive: PumpkinCheesecake ($15.95), Sugar-free Pumpkin Delight Cake($12.75), Pumpkin Crunch Pie

($9.60), Pumpkin Chiffon Pie($8.70), Pumpkin SpiceCupcake ($2.55) and PumpkinCofee Cake Square ($1.55).Items are available at all loca-tions, except in Kahului, Maui.Prices also are slightly higherat the Ala Moana andPearlridge locations.

NAPOLEON’SBAKERYVarious locations around Oahu

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holiday special

Call: 597.8880 and946.6388

Hours:Monday-Friday, 7 a.m.-3 p.m. (cater-ing service); andMonday-Saturday,7:30 a.m.-10:30p.m.; Sunday, 8 a.m.-8 p.m. (full-service)

Sides:Besides sweets, Pa-nya offers some of thefinest pupus anddrinks for just $5during Happy Hour— open all day onSundays and Mon-days, and 4-6 p.m.and 9-10:30 p.m.Tuesday- Saturday.

Pumpkin pies, cheesecake //$ $14 and up

While Panya is com-pletely sold out of itsThanksgiving Meal-to-Gopackages, the bakery-bistro still has a wealth ofsweet treats available,including many of thepumpkin variety. Favoritesinclude Pumpkin Pie ($14),

Pumpkin Custard Pie ($16)and Custard Pie ($16).Another must-try isPanya’s Pumpkin Crunch($16 for 6-by-6; $26 for 8-by-8) and the New YorkPumpkin Cheesecake($45), which is new to thebakery’s menu.

PANYABISTRO&BAR711 Queen St. and Ala Moana Center // Kakaako

Call: 921.4600

Hours:Thursday, Nov. 25, 5-8 p.m.

Sides:The Royal HawaiianHotel offers ka-maaina and visitorsseveral places to dinein, including the SurfLanai Restaurant.The outdoor beach-side cafe providesboth breakfast andlunch, with the spe-cialty being main-land cuisine withtropical accents.

Thanksgiving Day Dinner Buffet //$88/$57

Make Thanksgiving memo-rable by stopping in at TheRoyal Hawaiian for a scrump-tious dinner in the famousMonarch Room. The buffetfeatures a delicious spread ofroasted free-range turkey,sushi and raw bar, as well asprime rib and fresh seafood

entrees. Once the maincourse is done, grab some ofthe most delectable dessertsthe Islands have to offer —i.e., Sweet Potato and StoneFruit Brule tarts — andenjoy. Adults pay $88, whilechildren between 6 and 12years of age pay $57.

THEROYALHAWAIIAN2259 Kalakaua Ave. // Waikiki

Call: 949.4321

Hours:Open daily, 7-10 a.m. (breakfast); 11 a.m.-10 p.m.(lunch, dinner)

Sides:Aside from its won-derful breakfast,lunch and dinnermenus, Tropic’s of-fers a variety ofdesserts, includingCoconut MangoCake, GingerScented LilikoiCreme Brulee andKona Coffee Mascar-pone Cheesecake —each of which costs$9.50.

Tropics Roasted Turkey //$47

Tropics Bar & Grill pam-pers its patrons with theever-popular TropicsRoasted Turkey meal, whichcomes with Roast Turkey,Portuguese Sausage BreadStuffing, Yukon MashedPotatoes, Fall VegetablesGiblet Gravy and Homemade

Cranberry Relish. Sidesinclude Roasted KahukuCorn and Smoked BaconBisque, Wild Baby Arugulaand Waimanalo Farms GreenSalad. Desserts are PumpkinCheesecake topped with sea-sonal berries and WhippedAnglaise Cream.

TROPIC’SBAR&GRILL2005 Kalia Road // Waikiki

Call: 973.0880

Hours:Thanksgiving spe-cials are served fromTuesday, Nov. 23through Thursday,Nov. 25, 10:30 a.m.-9:30 p.m.

Sides:Zippy’s offers WholeTurkey and HalfTurkey as part of itsMeals To Go pack-ages. The WholeTurkey ($71.95) andHalf Turkey ($37.95)packages should bepreordered andpicked up Nov. 24 or25.

Roast Turkey Plate //$9.55 (restaurant), $8.30 (fast-food)

With more than two dozenlocations around Oahu,Zippy’s will undoubtedlyhave an available seat foryou and the family thisThanksgiving. Take advan-tage of the restaurant’sRoast Turkey Plate, whichcomes with poultry gravy,

and is served with hot veg-etables, stuffing, cranberrysauce, and a choice of pota-toes, french fries, or white orbrown rice. Also available:Baked Ham ($8.20/$7.15),Roast Turkey/Baked HamCombo ($11.20/$9.75) orStuffed Opakapaka ($14.95).

ZIPPY’SRESTAURANTSVarious locations around Oahu

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ask joeat this

It might sound like a

cheeseburger topped

with bacon, but you

really have to taste the

new Bacon ‘n’ Beef Burger

at IHOP to see what all the

fuss is about. Hickory-

smoked bacon ground

into beef to become part

of the patty gives this

burger a distinctly smoky

taste. Moist, juicy and

with the taste of bacon in

every bite, the burger has

become an instant hit on

the newly revised IHOP

menu.

And for those who really

love bacon, the new IHOP

burger means there are plenty

of ways to double up your

bacon intake. The burgers are

available from breakfast

through dinner, so you can

start the day with a Bacon ‘n’

Beef Bacon and Egg

Cheeseburger (bacon burger

topped with Cheddar cheese,

crispy bacon and an egg), or

stop by late night for a

Monster Bacon ‘n’ Beef

Cheeseburger (two juicy

bacon and beef patties with

American and Provolone

cheese on a Romano

Parmesan bun with lettuce,

tomato and red onion.)

IHOP has lowered its prices

on some dishes, lowered the

calorie count on others and

added more than 20 new items

to its menu. With new sand-

wich combinations and daily

lunch specials, IHOP is out to

prove that it’s not just about

breakfast anymore.

IHOPWhere:Aqua Palms Hotel,

1850 Ala Moana Blvd.

Call:949.4467

Notes:Additional locations in

Kaneohe, Pearl City, Hilo

and Waikiki

Above: The Bacon ‘n’ Beef

Burger at IHOP is moist and

juicy, with a distinct smoky

taste.

D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0 | 1 7

IHOP’ss Burgerr Hitss thee Spot

?For enthusiastic home cooks,

Thanksgiving is one of the most chal-

lenging yet satisfying meals of the

year. A Rockwellian table filled with

perfectly roasted bird and traditional

side dishes is a triumph for the enthu-

siastic culinary student.

But when you take a closer look, of

the more than 45 million birds that will

be cooked this coming Thursday,

many will be far from perfect.

Here’s a quick guide to help make

your Thanksgiving morning stress-free:

•• Defrostt thee turkeyy onn Mondayy Seriously. Every year I get calls to

my radio show asking about the possi-

bility of cooking a frozen bird. Write it

on the calendar. Send yourself a text.

Put it on your iPad: “Take turkey out offreezer three days before cooking.”

•• Don’tt relyy onn thee pop-upp It might seem like the perfect way to

know when the big bird is done, but if

you rely on that little plastic pop-up,

your turkey is most likely way over-

cooked. Think about it: A tiny piece of

plastic stuck into a completely frozen

piece of meat, then heated to 350

degrees for three hours or more. How

reliable can that be?

Get yourself a working kitchen ther-

mometer. It’s a worthy investment.

•• Cookk thee stuffingg outsidee off thebirdd

There’s really no accurate way to

cook a bird and stuffing at the same

time. By the time your stuffing is heat-

ed to the kind of temperature you

need to kill any lingering bacteria from

the raw turkey, the breast meat will be

overdone and the legs on their way to

drying out. Cook the stuffing separate-

ly, letting bird and stuffing meet for

the first time at the dinner table.

Happyy Eating!!

JoasKHavee aa foodd orr winee question?Ask Jo by e-mailing: jmcc garry@staradvertiser.comor tune in to Table Talk every Saturday at 10 a.m.on KHVH 830 AM.

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 Nov. 30, 2010.

WWW.HEEHINGHAWAII.COM449 KAPAHULU AVE., STE. 101 • 735-5544

TURKEY, DIM SUM, LUAU BRUNCH BUFFET

Roast tom turkey, roast pig, dim sum, salads,pokes, appetizers, Hawaiian luau, Chinese

entrees, delicious Desserts and much, much more!

$22 adults $21 seniors $11 kids 5 to 12Served from 9:30 am to 2:00 pm

TURKEY, PRIME RIB, SEAFOOD DINNER BUFFET

Roast turkey, slow roast prime rib, crablegs, sashimi, Hawaiian luau, Chinese

entrees, international salads, pokes,seafood station, fresh clams, pepper salt

shrimp, delicious desserts and much,much more!

$27 adults $26 seniors $13.50 kids 5 to 12

TURKEY TO GO PACKAGE10lb - 12lb Carved or Whole Turkey, Whole

Cranberry Sauce, Lup Cheong ChestnutStuffing, Giblet Gravy, Gon Lau Chow Mein

Noodles, Garlic Broccoli & Baby Corn, Crisp Kau Chee Appetizer, Fresh Baked Pumpkin Pie$99* for 8 to 10 people

“An Island Tradition”THANKSGIVING BUFFETS

Thursday, Nov. 25, 2010

• Pick up Wednesday, Nov. 24 or Thursday, Nov. 25• Limited quantities. Preorder and prepayment required

1131 Nu‘uanu Ave. • 587-7877Reservations recommended • Validated Parking Available

Course 1 Roasted PumpkinCream Soup

Course 2Apple Salad Cranberry, Balsamic Vinaigrette

Course 3 (Choice of One)Fried Tender Young TurkeyApple Sausage Bread Stuffing, Cranberry, Coconut Milk Yam Bake, Pan Gravy

orSlow Roasted Angus Prime RibRoasted Rosemary Potato Wedge, Sauteed Baby Spinach, Demi

orKing Salmon &U-10 Sea Scallop DuoKabocha Mash, Asparagus, Soy Caramel, Kabayaki

Course 4Pumpkin Cheese CakeTopped with Candied Walnut

4 Course Prix Fix Menu5pm - 9:30pm

Sun-Thu 10:30am-10:30pm; Fri/Sat 10:30am-Midnite

1113 Smith St. 545-3008 Free Parking

To Compliment Your Holiday Feaston

Take Home an AwardWinning Meal and

Receive a$25 Gift Certificate

for every takeout orderof $100 or more

Pre-order is recommended:Valid only on Nov. 24 & 25, 2010

November 24th & Thanksgiving Day

Ilima Award WinnerMahalo for your Generous Support

what we’re eating at...

At Sumo Ramen, there’s a huge

variety of noodles, curry and

local favorites such as gyoza.

We asked loyal customers Mikki

Tsuchida and Carrie-Ann Ching what

they’d recommend from the extensive

menu.

Carrie-Annn Ching:“I came today for the chicken katsu

curry; it’s my favorite thing at Sumo’s, butso many things are good here. We comehere as much as we can. We would comefive times a week, but I guess we comeabout two or three times a week.

“The food is good and the customerservice is awesome if you eat in therestaurant. Everybody who works here(Market City) is so nice. There’s so much

variety on the menu, and it’s differentfrom a lot of other places.

“It’s a 10 out of 10! I think everybodyshould come and try it.”

Mikki:“I eat the mochiko chicken curry usual-

ly when I come. It’s pretty rare to find it;not a lot of other places have it.

“It’s so good. The curry sauce makesthe mochiko chicken taste so good.

“And the gyoza are really, really good,too. I’d recommend them to anyone.

“It’s casual, it’s not expensive and it’svery well-priced.

“And we really like how nice everyoneis here. They treat you really well whenyou come. That’s one of the reasons wecome back so often.”

Above: Carrie-Ann Ching and Mikki Tsuchida are regular cus-

tomers at the Market City location of Sumo Ramen.

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Sumoo Ramen

Sumoo Ramenn Where:2919 Kapiolani Blvd.,

Market City Shopping

Center

Call:737.1868

Hours:Monday-Saturday,

10:30 a.m.-10 p.m.;

Sunday,

10:30 a.m.-9 p.m.

Open 7 days a week - Dinner 5pm-10pmSunday Brunch Buffet 11:30am-2:30pm

BYOBDiscovery Bay (across Ilikai)

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

941-5111

ThanksgivingSpecial

Dine-in special for Thanksgiving

with Chef’s Baked Turkey

prepared with a secret blend

of spices served with basmati

rice, french fries, western style

salad and rice pudding.

$16.95Lunch 12pm-2pm

Dinner: 5pm-10pm

Parking along left side of Bldg and right side of bldgall stalls except 1-10

1018 McCully St. • 942-00126:30am-9pm Mon-Thr

6:30am-4pm Sun6:30am-11pm Fri & Sat

Lounge: M-W till MidnightTH-SA till 2am

www.zapcafelounge.com

NOW OPENFOR BREAKFAST

7 Days A WeekFrom 6:30AM

beachhousewaikiki.com • 921-4600

Complimentary valet parking.

Price does not include tax and gratuity. Prices, hours, and menu items are subject to change.

Have a

deliciouslymerry

christmas.

christmas daybrunch buffet

saturday,december 25, 2010

9:00am ~ 1:30pm

adult, $95*

children, $55*

(12 years old and under)

Featuring Strip Loin of Beef with

Horseradish Cream and Thyme

Cabernet Jus, Roasted Tom Turkey

with Traditional Macadamia Nut

& Water chestnut Dressing,

Fire-Grilled Atlantic Salmon Filet

with Sweet Pepper Cilantro Confetti

& Yuzu Kosho Scented Nage,

and much more.

The popular tgif is now in the Honolulu Star-Advertiser.

Check out the entertainment insert every Fridayto help plan your weekend.

w

w

w

L ocal foodies for years have

lauded Frog House Restaurant

for its authentic Korean dishes

served at extremely reasonable prices. The

menagerie of delicacies include bulgogi, fried udon,

steamed fish and yakinikus, not to mention pigs’

ears and black goat for those with a slightly more

adventurous taste. Lunch specials start from $5.99

to $8.95, making it easy to sample a few new flavors

or enjoy plate after plate of your favorite speciality.

Husband-wife team Gil-Sik Oh and Jeannie Bae

took over ownership of the restaurant back in April of

this year, but Frog House fans don’t need to worry

about anything changing on the menu. Both Oh and

Bae are originally from South Korea, so they know

their stuff about what real Korean cuisine should be.

Oh moved to Hawaii 10 years ago and is head chef

at the restaurant, meaning he’s the one cooking up

all the different soups, stews, noodles and appetizers that

have garnered raved revues over the past seven months.

Bae, who came to Hawaii in 1985, is in charge of running

the business side of the restaurant, but you’ll also find her

at the front of the house serving eager, hungry patrons.

In their rare spare time, the two enjoy teeing off on the

greens for a round of golf; however, according to Bae, “ever

since we open the business we are only focused on running

the restaurant.”

And fans of the Frog House name can rest assured that

won’t be going anywhere either.

“Our restaurant name translates as Toad House, not Frog

House, as ‘toad’ is supposed to bring you a fortune, that’s

what Korean folks believe,” says Bae. “I don’t know why

they translate in different ways, but I just carried (the

name) on.”

foodie fare

Above: Owners Gil-Sik Oh and Jeannie Bae provide authentic Koreandishes for their customers.

D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0 | 1 9

ONTHES

IDE

According to Bae, when the

Soondae is steamed the juices of

the stuffings infuse the casing,

making a wonderful medley of

tastes that meld perfectly togeth-

er in your mouth.

Soondae can be prepared in

multitude of ways, so much so

that the town Sillim-dong has

many restaurants dedicated sole-

ly to the dish.

Right now at Frog House the

regular Soondae costs $16.95 and

the stir-fried variety costs

$17.95. Both versions come

loaded with enough food and fla-

vor to feed two, and Bae suggests

enjoying the dish in the true

Pojang-macha manner by pairing

it with a beer or Soju (Korean

vodka).

Those who prefer their meal

with a little extra Korean spice

can enjoy the Soondae Soup for

$12.95.

All variations of Soondae can

be found on Frog House’s every-

day menu as well, but the special

prices end today.

Frog House Restaurant1604 Kalakaua Ave.

951.9370

Free parking available on-siteOpen 11 a.m.-2 a.m. Monday-Saturday; 11 a.m.-10 p.m. Sunday

– From page 6

Above: Soondae Soup ($12.95) is perfectfor those who enjoy a bit of spice in theirmeals.

Hawaiian Music’s Always on Our MenuMade your dining reservations for Thanksgivingyet? We’ve got a choice of delicious entreesincluding traditional Oven Roasted Turkey with allthe trimmings. But the best part of the meal onNov. 25 will be the music on stage from 6 to 9 pm.It features Kawika Kahiapo (pictured). Waikikinever sounded so good.

Who’s Jammin’ in Our BackyardOur Musical Ohana:

Sat: Manoa DNASun: Mailani

Mon: Sean NaauaoTue: Weldon Kekauoha

Wed: Cyril PahinuiThu: Kawika Kahiapo

Fri: Kaukahi

Special Engagement:Sat, Nov. 27: Vaihi

All performances 6-9 pm. No cover.

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

CELEBRATE

MAKAHIKI

With Us

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

ono, you know

for $28. It’s exquisitely decorated

and will surely add to your

Thanksgiving spread. This

cheesecake is baked to perfec-

tion, filled with zesty pumpkin

puree and spices. It’s topped with

a light cinnamon crème and

decked out with an almond and

hazelnut cookie crust.

Cheesecake and pumpkin pie —

both on their own — are my weak-

nesses. Combine the two, howev-

er, and it’s love.

Chef Akiko also continues to

whip up her Pumpkin Pudding

($3.60), featuring a pumpkin cus-

tard topped with a whipped

cream pumpkin puree. Smooth

and sweet, it really is the perfect

way to end a gigantic feast of

turkey, ham and all the fixings.

Definitely save room for the

Pumpkin Tarte ($18) and the Mini

Caramel Tarte ($3.55). Made espe-

cially in celebration of Turkey

Day, the pumpkin tarte consists of

La Palme D’or’s delicious pump-

kin custard baked in their home-

made flaky tarte shell, topped

with whipped cream.

As for the Mini Caramel Tarte

($3.55), if you’re a caramel afi-

cionado, you won’t be able to

resist. Just imagine, bittersweet

caramel packed with walnuts,

macadamia nuts, pistachio nuts

and almonds. And

they’re small, too, so

go ahead and have

two!

Tanaka and her

staff are already gear-

ing up for Christmas,

so get your

T h a n k s g i v i n g

favorites while

they’re still available.

.

La Palme D’orPatisserie

Ala Moana Center1450 Ala Moana

Blvd.941.6161

Panya Bakery & ExpressEast meets west at Panya

Bakery, Bistro & Bar and owners

Annie and Alice Yeung do it all.

They opened the first Panya

location at McCully Shopping

Center back in 1997. Today, with

a Bakery & Express on Queen

Street and a Bistro & Bar at Ala

Moana Center, Panya has consis-

tently been serving customers

high-quality fusion cuisine.

And throughout the years

they’ve also proven themselves

when it comes to Thanksgiving

dinner.

“Thanksgiving meals are

increasingly popular, and we’re

getting more and more return

customers because they’re hot,

fresh and ready to eat,” says

Annie, who’s been serving these

hearty meals for the past six

years. The meal feeds six people

and consists of tossed salad,

pupus, dessert and, of course,

your choice of turkey or ham.

But here’s the catch: The meals

are sold out, hence the populari-

ty. However, there is good news

in store: Panya’s popular

desserts are still readily avail-

able for you to indulge in.

Ranked among top holiday

desserts are the Pumpkin Pie

($14), Pumpkin Custard Pie

($16), Custard Pie ($16) Pumpkin

Crunch ($16 for

6-by-6; $26 for 8-

by-8) and the newly featured

New York Pumpkin Cheesecake

($45).

“Pumpkin Custard is quite

popular, and our pumpkin

crunch is always a good item,”

Annie states, adding, “Our pies

are less oily, light and not overly

sweet — just like our normal

pastries. It’s part of our consis-

tent style.”

The Pumpkin Crunch is one of

my personal favorites with its

denser pumpkin pie filling with a

cookie-like crunch base filled

with chunks of walnut. And to

complete this heavenly creation,

it’s topped with a light cream

cheese, as not to overpower the

flavor and spice of the pumpkin.

Panya Bakery & Express711 Queen St. (and Ala Moana

Center location)597.8880

Contact Alana Folen at diningout@staradvertiser.com

1 Complete your holiday spread with thefamous Pumpkin Cheesecake from LaPalme D’or Patisserie.

2 JJ’s Pumpkin Cheese Pie and PumpkinCheesecake will leave you wanting morewith each and every bite.

3 Feast upon Panya’s New York PumpkinCheesecake and Pumpkin Crunch.They’re divine!

– From page 2

2 0 | D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0

1 2 3

737-5678737-5678

Chef straight from Baja Mexico!

1137 11th Ave., KaimukiOpen Everydayfrom 11am-9pmBYOB (No corkage fee)

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

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�

�

OPENING NOVEMBER 16TH!

SHIROKIYA’SHOLIDAY GOURMET GIFT CORNERSFind the perfect gift for every taste!Noodles, Mushrooms, Tea Sets, Sauces and Seasonings, Japanese-style Jelly Sweets, Cookies and Rice Crackers,Pickled and Prepared Vegetables,Seasoned Seaweed,and so much more!

All beautifully packaged

for holiday gift-giving.

recipe

Chai’s Style RabbitPan-seared Breast of Rabbit Roulade and Braised Rabbit Leg Serves 2-4 peopleby Chef Chai Chaowasaree

Ingredients for Braised Rabbit• 1 whole rabbit, 2 pounds

• 1 tablespoon flour, to dust rabbit

• 3 tablespoons vegetable oil

• 4 cloves garlic

• 1 cup diced onion

• 1/2 cup diced celery

• 1 cup diced carrot

• 1 whole tomato, cut in half

• 3 bay leaves

• 1/2 tablespoon whole black pep-

per

• 1 stem thyme

• 1 cup red wine

• 1 cup veal stock

• 2 cups chicken stock

• Salt and pepper, to taste.

Preparation:• Clean and cut rabbit, separate

legs and breast. (Save breast for

later.) Dust rabbit legs with flour.

• In a stockpot, add vegetable oil

and cook rabbit legs for about a

minute on each side.

• Add garlic and onion cook for a

minute to sweat the onion; add

celery and carrot and cook for

another minute.

• Add red wine, veal stock, chick-

en stock. Bring to a boil, then add

tomato.

• Wrap bay leaves, thyme and

whole black pepper in cheesecloth

and add to the pot. Bring to a boil.

• Make sure to remove all scum

then simmer for an hour or until

the meat is tender. You also may

put in the oven at 350 degrees for

1/2 hour.

• Remove cheesecloth bag, and

separate the meat. With the hand

mixer, puree vegetables in the

stock until sauce is smooth. Set

aside.

Ingredients for Rabbit Roulade: • 2 pieces rabbit breast

• 2 pieces caul fat, big enough to

wrap meat

• 2 carrot sticks, same length as

breast, about 1/4-inch thick

• 2 spears large asparagus

• 1 whole egg

• 1 cup panko (Japanese Bread

Crumb)

• salt and pepper, to taste

• 1 cup mashed potato

Preparation: • Precook carrot and asparagus by

boiling in hot water for a minute,

then shock with ice-cold water to

stop them from cooking and keep

the original color. Set aside.

• Season breast with salt and pep-

per and spread like a thin sheet.

Plate carrot and asparagus from

one side to the other and roll

meat over like a spring roll. Wrap

with caul fat.

• Coat rabbit with beaten egg and

Panko, and then fry until golden

crispy. Cut to 4-5 small medallions

• Put mashed potato on the plate

and lean rabbit legs against the

potato. Plate the breast next to leg

and pour around rabbit jus.

Garnish with a stem of fresh

thyme or rosemary.

D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0 | 2 1

Where:One Aloha Tower Drive

Call: 585.0011

Website:chaisislandbistro.com

SHABU SHABU Restaurant

942-50081518 Makaloa St. (across Walmart)

Open 7 days 11am-11pm

Healthy & Fresh Ingredients

BYOB (no corkage fee)

Try a HealthyTHANKSGIVING

DINNER

20% OFFSHABU SHABUValid Nov. 17-24, 2010

FREE GYOZA(3 pieces)

with purchase of any regular orders2pm - 6pm

WE DO NOTUSE MSG ONALL MENU!

677-5388 94-050 Farrington Hwy. • Waipahu, HI 96797

ton tonramenF I N E R A M E N H O U S E

BLACK SESAME TAN TAN RAMENHomemade black sesame paste. All natural. Tenderchar siu, half cooked egg & green vegetable. Newstyle in Hawaii, Healthy, less oil & No MSG. (Long-

term consumption of black sesame seedsbeautifies the scalp and hair as well as the skin.)

Dinner Daily from 5pm949 Kapahulu Avenue

(corner of Kapahulu and Kaimuki Ave.)

732-7666F R E S H � S I M P L E � A F F O R D A B L E � B Y O B

*Not to be combined with any other offers. Must present coupon.Expires 12/31/10

FREE PARKING!2494 S. Beretania St.

LUNCH 10:30am-2:30pm .........$14.95DINNER 2:30pm-10pm.............$21.95

NOW SERVING

SUSHI(dinner only)

50 Different Items to Choose From

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

Michel’s . . . After DarkOffering a Special 3 Course Menu for $45.00 plus a complimentary glass of wine!

Monday thru Saturday onlyReservations 8pm & later on mentioning this ad.

To be combined only with passion. Expires 11/30/10

at the Colony Surf

www.michelshawaii.com | 923-6552 | 2895 Kalakaua Ave.FREE VALET PARKING

CALL FOR BANQUETS, RECEPTIONS & PARTIES 728-3463

Chilled Antipasto Pasta Salad Sweet Dinner Rolls

Yukon Potato Au GratinRoast Garlic and Pepper GravyWhole Cranberry SauceTraditional StuffingHerb Crusted Roast Turkey

Traditional Pumpkin or Custard Pie

Call Willows to place your order today.Reservations 952-9200 • www.willowshawaii.com 901 Hausten St.

Hawaii’s Original Garden Restaurant Since 1944

$102.95 Serves4-6 people

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

Ho Ho Chinese Cuisine590 Farrington Hwy

692-9880

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

Makino ChayaAloha Tower Mkt place 585-6360

Westridge Mall 486-5100

AMERICAN BUFFETBAKERY

Panya711 Queen St. 597-8880

1111 Bishop St. #4 536-8363

Ala Moana Center 946-6388

Royal Hawaiian Center 791-2969

Makitti2380 Kuhio Ave.

923-2260

Fendu Boulangerie2752 Woodlawn Dr.

Manoa Marketplace

988-4310

Tropics Bar & Grill2005 Kalia Road

Hilton Hawaiian Village (Ali‘i Tower)

949-4321

Open Daily7 am - 9 pm

888 N. Nimitz Hwy. #103

524-2020

T O P O F T H E I L I K A I

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.

EL HARRO MEXICANOAIEA RESTAURANT

Mon-Thurs 11am-9pm

Fri & Sat 11am-10pm

Sunday 11am-8pm

BYOB - no corkage fee

Limit one coupon per party. Cannot be combined with other offers.Exp. 11/30/10

10%OFF10%OFFAiea Shopping Center99-115 Aiea Heights Dr.

Next to Aiea Bowl

488-9727

ENTIRE MENU WITH THIS COUPON

Crispy Tacos

98-761 Oihana Place, Aiea • Ph: 486-3500

RESTAURANT& 19TH PUKA

www.igesrestaurant.com

Adults Seniors (60+) Kids (5-11)$19 $13$26Call early for Reservations 486-3500

Join us for a

Thanksgiving Day Dinner BuffetThursday, November 25, 2010

4pm –9pm • Last seating at 8pm

FEATURING: ROAST TURKEY, FARMER JOHN HAM,SEAFOOD CASSEROLE, SHOYU PORK, PRIME RIB CARVING STATION,

SALADS & DESSERTS PLUS A LOT MORE! INCLUDES SELF SERVE SOFT DRINKS, COFFEE & TEAS.

Live Music by Guitarist/Vocalist Derek Lee (4:30–6:30pm) & Jon Basebase (6:45–Closing)

2 2 | D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0

590 Farrington Hwy

692-9880

$79.95 ThanksgivingTurkey Package

ONE FREEADULT BUFFET

with every 5 Adult Buffet purchase. Valid Friday-Sunday.Not to be combined with any other offer.

Maximum of 10 free Dinners; Restrictions apply. Expires 12/15/10

• 1 12-15 lb. Roast Turkey• 1 Party Tray Gon Lo Mein• 20 pcs Crispy

Gau Gee• Turkey Gravy• 1 Fresh Baked

9” Custard Pie

Chinese Restaurant

Find menus and $5 coupon at www.ononhawaii.com

Seafood Scallop Egg SoupChinese Chicken SaladPeking Duck with Bun

Abalone with Choi SumSteamed Sea Bass with Ginger Onion

Honey Walnut ShrimpMinute Chicken Cake Noodle

Steamed RiceFREE Crispy Gau Gee!

Gift Certificates Available

Special Economy Menu for 10$159 (2 table limit)

Call for details and reservations.

1110 McCully St. • 946-8833(Corner of McCully & Young St.)

ON ON at McCully New HolidayMenu for 10

$228

Prepared by Renown

Executive ChefDAVID YAMAMOTO

237 KALIHI ST.(Corner of Kahai and Kalihi)

ph 845-0320fax 842-4273

kahaistreet-kitchen.com

DINE IN – TAKE-OUTCatering from casual to exquisite events

Signature dishes offered as

Daily Specials

Soft Shell Crab AlfredoRicotta Stuffed

ChickenMini Okinawan Sweet Potato

& Kalua Pork Cakes

DINNER BUFFETSitting at 5pm & 7:30pm

$27.99 Adults$24.99 Senior 60+

$17.99 Children 3-12Featuring Roasted Pig, SnowCrab Legs, Shrimp Cocktail,Turkey w/Chinese Stuffing,

Ham, Yams & Cranberry Sauce,and Much More!

DIM SUMBRUNCH BUFFET

Sitting at 10:30am & 12:30pm

$19.99 Adults$17.99 Senior 60+

$13.99 Children 3-12Featuring Hong Kong Style

Dim Sum, Soups, Salads, Stir FriedEntrees & Desserts

1055 Alakea St. • 525-8585

THANKSGIVING DAYThursday, November 25, 2010

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

www.themandalayhawaii.comMon - Sun 10:30am to 9:00pm

Excluding all coupons and otherdiscounts. Dine-in only.

Delicious Desserts$35.95 Adults

$18.95 Kids (5-12yrs) $5.95 Kids ($5.95 4-5yrs)

BRUNCH BUFFETNovember 25, 2010 8am-2pm

Cold StationCook-To-Order Omelet Station

Carving Station: Garlic Roast Prime Rib of Beef and Guava Glazed Ham

Great Entrée: Roast Tom Turkey, Upcountry Stuffing, Seafood Black

Bean Sauce, Garlic & Rosemary Chicken, Ehu Ale Braised Short-Ribs, Baked Salmon w/Crabmeat,

Assorted Breakfast Meats, Steamed Snow Crab Legs, Autumn Vegetable Stir Fry, and much, much more!

Delicious Deserts$29.95 Adults $15.95 Kids (5-12yrs)

$4.95 Kids (4-5yrs) PRIME RIB

TURKEY DINNER BUFFETCold Station

Carving Station: Garlic Roasted Prime Ribwith Au Jus and Guava Glazed Ham

Great Entrée: Roast Tom Turkey, Upcountry Stuffing, Seafood Newburg, Salmon Dynamite, Garlic & Rosemary Chicken, Steamed Snow Crab Legs,

Autumn Vegetable Stir Fry, and much, much more!

580 Nimitz Hwy.545-7979

| |

|

1860 Ala Moana Blvd. • Validated ParkingOpen 24 Hours 955-1764

ThanksgivingTurkey w/Ham

$1295

The AmericanN.Y. Steak

$1625

Seafood Continental

$1395

Thursday, November 25, 2010

11A.M. till MidnightComplete Dinners Served

Thursday, November 25, 2010

Dinner include: All-You-Can-EatSalad Bar, Corn on the Cob, PumpkinPie & more!

BREAKFAST SPECIALEggs Benedict Royal

$975

WHERE TO DINECATERERS

CHINESE

Mandalay (The)1055 Alakea St.525-8585

Maple Garden/Yen King909 Isenberg St.941-6641

Kahai Street Kitchen237 Kalihi Street,845-0320

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

Happy Day Chinese Restaurant3553 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

Golden Palace SeafoodRestaurant111 N. King St.521-8268

Duck Yun820 W. Hind Dr.Aina Haina Shopping Center373-1303 or 373-4632

On On at McCully1110 McCully St.946-8833

ON ONat McCully

Koko CafeHale Koa Hotel,2055 Kalia Road955-0555Call for eligibility details.949-4321

Anytime CafeMarket City Shopping Center2919 Kapiolani Blvd735-3888

CAFE

Zap Cafe & Lounge1018 McCully St.942-0012

Golden Duck1221 S. King St. • 597-80884230 Waialae Ave., Kahala • 737-7188

CATERING HOTLINE783-7901

www.theCateringHotline.com

Relax and Enjoy Thanksgivingwith your Family & Friends!

ThanksgivingTurkey Package

One 14-16 lb. Fresh Whole Roasted Turkey • Country Style Herb Stuffing • Homemade TurkeyGravy • Ranch Style Mashed Potatoes • Oven Roasted Mixed Vegetables • Sweet Potatoes

• Corn Coblets • Whole Berry Cranberry Sauce • Homemade Pumpkin Bread (1 Loaf)

Call 783-7901Limited Quantities.

All orders must be placed in advance and paid for at time of ordering. Pick up at Piikoi location on

Thanksgiving Day from 10am - 3pm

$12999

Hot &Ready to

Serve

D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0 | 2 3

THANKSGIVING SPECIAL!NOVEMBER 25-28, 2010

Fried Dumpling SaladCream of Pumpkin SoupRib Eye Steak:8oz. pan fried with peppercorn sauce. Served with mashedpotato, stuffing and vegetables.

Turkey Breast:Lightly breaded, sauteed with mushrooms in marsala remi glazesauce. Served with mashed potato, stuffing and vegetables.

Chef’s Selection Dessert$19.95

MARKET CITY SHOPPING CENTER

2919 Kapiolani Blvd.

Mon - Fri 10 am to 12 mid • Sat 8 am - 12 mid • Sun 8 am - 10 pm735-3888

CALL FOR RESERVATIONS

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 11/30/10.

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 11/30/10

Excludes set menu; Not to combined with any other offers.

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 LocationComing Soon

Ala Moana Food Court Open Now

Delicatessen & Catering

Orderr Now foryour Holiday Partiesfor Home or Office

946-2073 • 2710 South King St.www.fukuyadeli.com

Deli Hours: Wed-Sun 6am-2pmAfter hours catering available

WHERE TO DINE

I Love Country Cafe451 Piikoi St.

4725 Bougainville Dr.

783-7901

Wailana Coffee House1860 Ala Moana Blvd.

955-1764

Zippy’sCall the one nearest you.

Max’s Of Manila94-300 Farrington Hwy

801 Dillingham Blvd.

951-6297

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 FINE DINING

FILIPINO

Tanaka Saimin888 N. Nimitz Hwy #103

524-2020

FAMILY DINING

BibasHale Koa Hotel, 2055 Kalia Road

955-0555

Call for eligibility details.

Angelo Pietro Honolulu1585 Kapiolani Blvd. #10

941-0555

Bali Steak and SeafoodHilton Hawaiian Village (Rainbow Tower)

2005 Kalia Road

949-4321

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

JJ Bistro & French Pastry3447 Waialae Ave.

739-0993

803 Kam Hwy • 455-5888OPEN THANKSGIVING DAY 11am-2pm

Pearl City

Lunch Daily11-2pmDinner5-9pm

(must present ad)EXPIRES 11/30/10

10%OFFLunch & Dinner

NovemberSpecial

All To Go Orders

Thai Cuisine

Catering & Party Rooms Available

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com922-5511

RESTAURANT

SUNTORY

Specials not valid on Holidays. Advance Reservations required, please call 971-1818. $3 self park validation 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)

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

WWW.KOZOSUSHIHAWAII.NET

Open Thanksgiving DayCall In Your Orders Today!

AIEA/PEARLRIDGE98-150 Kaonohi St. • 487-9911

WAIKIKI1972 Kalakaua Ave. • 942-2121

Parking Available • www.tonyromas.com

Receive a bonus $15 Romabucksfor every $50 in gift card purchases

Not to be combined with any other promo/discount/special. Romabucks are redeemable Jan. 3rd - Mar. 28th, 2011 Romabucks can be redeemed only where the gift cards were purchased. Guest must show original gift card purchase receipt when redeemed.

2 4 | D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0

SPECIAL GUEST APPEARANCESUNDAY ................................... Melveen Leed

MONDAY ................................. Jerry Santos & Hula

TUESDAY ................................. Robert Cazimero & Hula

THURSDAY.............................. CLOSED

SATURDAY .............................. Danny Couch

Buy onedinner entree,

receive 2nd entree50% OFFvalid Sun, Mon & Tue with ad

Expires 11/30/10.

FREE VALET PARKING • www.chefchai.com • Call 585-0011

BRUCE SHIMABUKURONov. 26 Only

BROTHERS CAZIMEROEvery Wednesday

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

*DISCOUNT EXCLUDES ALCOHOLIC BEVERAGES WITH

THIS AD. EXP. 11/30/10.

KOREAN CUISINE• LUNCH $14.95 10:30 AM - 2:30 PM• DINNER $21.95 3 PM -10 PMIncluding: Kal Bi, Sirloin, Chicken,

Spicy Pork, Sashimi

DINNER BUFFETEVERY SATURDAY

& SUNDAY

585-95455-9PM $1695

Free validated parking at Wet Okole.

327 Keawe St.

Thanksgiving SeasonalSpecial Delights

Pumpkin Cheesecake $28.00Pumpkin Tarte $18.00

Pumpkin Pudding $3.60Mini Caramel Tarte $3.55(Place your order by 11/21, Sunday)

Ala Moana Center-Mall Level, Mountain side, next to Shirokiya

www.lapalmedor-usa.com

941-6161

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

JapaneseRestaurant

2pc. SHRIMP AND4pc. VEGETABLE TEMPURAWITH HOT OR COLD UDON

OR SOBA & 4pc. GYOZA

$7.50Add rice for $1.00 • Not to be combined with any other coupons • Limited time only

536-3035

Christmass Cookiee Giftt Box

Ala Moana 946-6388597-8880

Large gift box- (20pcs)Pre-order $23 Reg. Retail $26

Panya’s popular Gingerbread & assorted homemade cookies “all individual sealed packed” in our gift box finished with a holiday touch.

Reg. price includes the Panya large shoppingbag. (Pre-order price add $1 for the bag)

Small gift box – (10 pcs)Pre-order $12 Reg. Retail $15

Pre- order deadline Dec 5th for the special price and schedule for later pick-up.

WHERE TO DINE

GREEKThe 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

INDIANMonsoon IndiaDiscovery Bay (across Ilikai)

1778 Ala Moana Blvd., Ste 213

941-5112

Hinone Mizunone1345 South King St.

942-4848

ITALIANBella Mia Italian1137 11th Avenue

737-1937

Bella Mia Pizzeria2222 S. Beretania St.

941-4400

Kochi1936 South King St.

941-2835

Top of WaikikiWaikiki Business Plaza

2270 Kalakaua Ave.

923-3877

Stage Restaurant1250 Kapiolani Blvd.

237-5429

Chai’s Island BistroAloha Tower Market Pl.

585-0011

Hy’s Steak House2440 Kuhio Ave.

922-5555

Ruth’s Chris Steak HouseRestaurant Row

599-3860

Waikiki Beach Walk

440-7910

Sam Choy’s BLC580 N. Nimitz Hwy.

545-7979

Z PizzaWard Centre Auahi St. Shops

1200 Ala Moana Blvd.

596-0066

THANKSGIVING DAY SPECIAL!

FREE 1 DOZENCRISPY WONTONS

WITH PURCHASE OF ANY SIZEPARTY TRAY

4230 Waialae Ave., Kahala 1221 S. King St.737-7188 • 737-7288 597-8088

MON-THUR 10AM-10PM/FRI-SUN 10AM-11PM 10:30AM-11PM EVERYDAY

(Minute Chicken Cake Noodle, Beef Broccoli, Chinese Chicken Salad, Gon Lo Mein, ETC.)Call & Place Your Order

*with purchase of any entree & this ad.Valid between 4:30pm-6:30pm;

Dine-in only; Not to be combined with any other offer.

Expires 12/31/10.

Open Daily11am - 3am

1785 S. King St.947-6065

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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

801 Dillingham (next to Costco)

94-300 Farrington Hwy, Waipahu (next to Savers)

951-MAXS (6297)

THANKSGIVINGBRUNCH BUFFETTHURSDAY, NOVEMBER 25

10:00 AM TO 3:00 PMADULTS: $23.95CHILDREN (10 AND UNDER) $12.95CALL TO MAKE YOUR RESERVATION

Since 1945

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

TLUNCH

SPECIALSDaily 10-3

$5.99startingfrom

905-A Keeaumoku St. • 955-0646Open Everyday 10am -2am

Try Our Ono Ahi Nitsuke!Customer Favorites:

Marinated Fried ChickenBBQ Stick • Saimin

Corned Beef Hash TempuraOxtail Soup

SEKIYA’S RESTAURANT& DELICATESSEN

Serving Hawaii for 75 Years!

2746 Kaimuki Ave732-1656

ACROSS KAIMUKI H.S.GIFT CARDS AVAILABLE

Try Our Ono Ahi Nitsuke!

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

WHERE TO DINE

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

Yakiniku Million626 Sheridan St.

596-0799

Ton Ton Ramen 95-050 Farrington Hwy, Waipahu

677-5388

Orine Sarang Chae905-A Keeaumoku St.

955-0646

Sushi Company 1111 McCully Street

947-5411

Sumo Ramen Kaneohe 234-6868

Kapolei 693-8808

Market City 737-1868

Kamehameha Shp Cntr 848-8186

Pearl Highlands Cntr 456-80802

99 Ranch Mapunapuna 833-3139

Sushi Ichiban3579 Waialae Ave.

737-8820

Sekiya’s Restaurant &Delicatessen2746 Kaimuki Avenue

732-1656

Restaurant SuntoryRoyal Hawaiian

Shpg Cntr 3rd Flr.

922-5511

Sansei Seafood RestaurantWaikiki Beach Marriott Resort

2552 Kalakaua Ave,

931-6286

Richo3008 Waialae Ave.

734-2222

Makino Chaya1 Aloha Tower Dr. 2nd Flr.

585-6360

98-150 Kaonohi St.

486-5100

Red Cafe1334 Young St.

593-2064

RECEIVE A$6 DISCOUNTon a Second Dinner

OR A$3 DISCOUNTwhen Dining AloneMust present coupon (No take outs)

Not valid with any other discount offers. Expires 12/2/10

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

Authentic Vietnamese Cuisine

Open Everyday 10am-10pm / Except Sun & Wed 10am-9pm2nd Pho of equal or lesser value expires 11/24/10

ALL PHOBUY ONE, GET ONE

2919 Kapiolani Boulevard • Market City Shopping Center

50% OFF

Open 10-4Thanksgiving Day

Open 10-4Thanksgiving Day

735-8488

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

1 lb. Roasted Rib Eye Garlic Steak$24.95Till the end of the year.

Thanksgiving Special:Prime Rib and Turkey Dinner

only $19.95

Good on Thanksgiving Day only

Celebrate the Holidays!

Reservations (808)946-3355

Gift Cards Available

Three (8”) Cakes for $60(reg. $90)

Choose from:Tiramisu, Lilikoi, Red Velvet & More!

9” Pies $14.95 EachChoose from:

Pumpkin CheeseBanana Cream • Key Lime

(All pies need to be ordered in advance.)

4 Course Meal $24.70

GIFT CERTIFICATES AVAILABLE3447 Waialae Avenue • 739-0993 • jjfrenchpastry.com

Now Taking

Reservations

2 6 | D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0

Most Delicious Thai Food in Town!

Coming Soon to900 N. Nimitz 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

#3Fried

ChickenWings

WHERE TO DINE

Green Papaya629 Keeaumoku St.

953-2340

Shabu Shabu Bangkok“Thai Style” Hot Pot

949 Kapahulu Ave.

732-7666

Souvaly Thai Cuisine803 Kam Hwy.

455-5888

Bangkok Chef1627 Nuuanu Ave.

585-8839

2955 E. Manoa Rd.,

988-0212

Pho Kitchen2919 Kapiolani Blvd.

735-8488

Yogen Fruz1102 Fort Street Mall

Windward Mall

Hot Pot Shabu Shabu1518 Makaloa St.

942-5008

Blue Ocean Thai327 Keawe St.

585-9545

3660 on the Rise 3660 Waialae Ave.

737-1177

PACIFIC RIM

The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel

923-2277

Fukuya Delicatessen & Catering2710 S. King St.

946-2073

11th Avenue Mexitlan Grill1137 11th Avenue, Kaimuki

(11th Avenue Atrium)

737-5678

El Charro Mexicano Aiea Restaurant99-115 Aiea Heights Drive

488-9727

MEXICAN

OKAZUYA SHABU SHABU

THAI

VIETNAMESE

YOGURT

LUNCH & AFTERNOON TEA10:30 am-4:00 pm

Mon-Fri $14.98 • Sat & Sun $18.98

DINNER5:30-9:30 pm

Mon-Thurs $32.98 • Fri, Sat, & Sun $33.98

Ala Wai Blvd.

Kuhio Ave

Wa

ilin

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Ka

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FoodPantry

Tel: 808-923-22602380 Kuhio Ave. • www.makittii.com

© 1976, 2010 Sanrio Co. Ltd.

$2/2 hr. parking Miramar at WaikikiMon-Fri 5:30pm-9:30pm

Sat & Sun all day

with valid I.D.

for each person

Birthday Photo

withHELLO KITTY

*Reservation parties only

50% OFFBirthday MealMinimum party of 4 adultsincludes 1 Birthday person*Must have valid ID on actual BirthdayFREE Sanrio Gift

on your Birthday*Reservation parties only*Must have valid photo ID

Royal Hawai ian Center, Bldg C, Level 3

808.922.3600 • wol fgangssteakhouse.net

Thursday, November 25th

Caesar Salad • Lobster Bisque

Roast Turkey •Gourmet Stuffing •Homemade Gravy

Mashed Potatoes • Cranberry Sauce •Green Beans

& Carrots • Homemade Pumpkin Cheesecake

Lunch or Dinner $49.95

3 Hours Free Parking • Res. 922.3600 or opentable.com

Happy Thanksgiving!

D I N I N G O U T | N O V E M B E R 2 1 - 2 7 , 2 0 1 0 | 2 7

tableside

@@tableside

5

Above: General manager Jimmy Suli tosses dough while preparing a pizza order. Inset: The 10-inch Supreme pizza ($12.95), which includes pepperoni, mushrooms, onions, sausages and black

olives, is a customer favorite.

1 | David and Kevin Eastman 2 | Pepper and cheese shakers, along with a menu, are just some items you

might find on a table at Bella Mia. 3 | Sean and Reiko Flannagan 4 | Lee Chuck and Lloyd Tark 5 | The

Stromboli ($10.95) comes with sausage, pepperoni, peppers, onions, mushrooms, black olives, mushrooms and

mozzarella cheese. 6 | Chris, Anthony, Christopher and Barbara Natale.

Bella Mia Pizzeria

6

Photos by Leah Friel

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2

3

1

When you’re in the mood for Ital-ian cooking, Bella Mia Pizzeriaon South Beretania Street is an

excellent choice. With a menu reflectingItalian classic dishes as Baked Ziti($9.95) and Manicotti ($9.95), appetizerssuch as Fried Calimari ($8.95), and made-to-order pizza rolls as Calzone ($10.95),Bella Mia is buonissima! Call 941.4400.