Monthly Archive

Kahai Street Kitchen - Grilled Teriyaki Skirt Steak, Pulehu Chicken
and Tossed Greens with Balsamic Dressing, $7 per person

Finding a consistently good caterer for company functions can be a challenge, especially when you’re on a tight budget. Fortunately we’ve come across a hidden gem over at Kahai Street Kitchen.

We’ve been so satisfied by several catered experiences from them in the past, that we went with “KSK” once again just this past week. It all started from early 2007 when we ordered their fantastic, broke da’ mout’ bento…

Kahai St. Kitchen’s bento includes (top to bottom): (1 pc.) Panko Shrimp, (2 pcs.) Spicey Fried Chicken Wings, (2 pcs.) Teriyaki Beef BBQ Short Ribs, (1 pc.) Herbed Mahimahi Dore style, (2 pcs.) Takuan, all served on a bed of shredded cabbage and white rice with a light sprinkle of Furikake. Wow!, $5.75. What a deal.

What really sets Kahai Street Kitchen’s catering service apart at this price point is owner Nao Iwata’s attention to detail. He delivers the entire meal to the office himself with pride and confidence, and he does his best to make sure it arrives in prime, ready-to-serve condition. All trays are sealed tightly both in plastic AND aluminum foil wrap to preserve ideal moisture, temperature and flavor at time of service.

Check it out…

Kahai Street Kitchen catering - Tossed Green Salad (from a past order)

Kahai Street Kitchen catering - Pulehu Chicken

Kahai Street Kitchen catering - Grilled Teriyaki Skirt Steak

Extra sauce

Another tray of grilled Teriyaki skirt steak from a past order, with extra Teriyaki sauce poured over it. Yum.

Kahai Street Kitchen catering - Dessert (from a past order)

Of course steamed rice was also included, which was also cooked to perfection - something sometimes overlooked. Ehem.

This all totaled out at approximately a meager $7 per person, making it an exceptional value, as was that bento, and all other orders from KSK.

Most importantly, Kahai Street Kitchen puts tender loving care into each and every dish.

Just look at it!…

The skirt steak was so moist and tender. Being this type of cut, it was slightly chewy, yet soft and easy. The teriyaki sauce complimented without overpowering it, which is important. Nice.

Both the chicken and steak had that smokey hibachi grilled flavor to them, with defined blackened sear markings. You can tell that they were tended to carefully, making sure every piece was grilled to perfection; not overdone, not undone.

The only thing I didn’t care for was the sauce on the chicken, which tasted like it had Hoisin in it. Bleck. No problem though; just scrape ‘em off and she go.

The tossed greens were fresh and crispy, accompanied by a tangy and spicy Balsamic Vinaigrette dressing.

Portioning was also perfect for our head count of just over 60 people, with adequately-enough, but not too much of any particular item, except the greens. We obviously have more T-Rexes than Brontosauruses.

While this particular order appears to be rather plain and simple, the end result was complete customer satisfaction, and another great execution on the part of KSK. In fact hardly anything was left in the trays after all was said, done and eaten. That says a lot. The carnivorous part of our office crew devoured every last bit of beef and chicken, and we all certainly savored everything, mostly quiet during the meal. The unspoken seal of approval.

For a great catered dining experience, Kahai Street Kitchen is highly recommended.

Kahai Street Kitchen
Plate Lunch and Catering
237 Kalihi Street (Kalihi and Kahai st., makai of Nimitz)
tel. 845-0320
fax, 842-4273
www.kahaistreet-kitchen.com

The Tasty Island rating:

(4) Excellent. Worth another visit or purchase. (Winnahz!)

For the kind gesture of sharing, here’s an unrelated photo I took last year during Don Ho’s Aloha ‘Oe celebration of life at Waikiki beach…

Brandi’s Lunch Wagon - Hamburger Steak Plate (click on image to enlarge)

Here’s another filler post, digging deep into the archives of the past.

Actually, “filling” may be an understatement! Because of the outrageous size of the two burger patties on this Hamburger Steak plate lunch, we nicknamed this lunch wagon properly known as Brandi’s, “Hockey Pucks”.

Just look at the scale of those gravy-smothered ground beef delights in comparison to those standard-sized scoops of rice. Outrageous! And they were thick like hockey pucks as well. Both of ‘em. How about adding a fried egg or two on it? Then we’d have to name it the “Godzilloco Moco”. Or, “The Angioplasty Plate”.

You’re probably going to either say “That’s so wrong”, or “Bring it on!”

Going back in memory, I remember all their plates practically required two hands to carry, which easily had to have weighed in over a pound each. Choke, CHOKE grindz. IIRC, they were also good enough in flavor that we returned for an encore or two. So gladly they didn’t get smacked across the ice (or sand on the beach in this case) like a hockey puck.

Brandi’s Lunch Wagon used to be located on an access road behind Office Max in Kaka’ako. This was perhaps approximately 8 years ago. If you know of this lunch wagon, leave a comment on their whereabouts, either past or present.

Imagine the impending “Kanakattack” after “pounding” this poundage of a Hamburger Steak plate. ZZZ ZZZ ZZZ ZZZ

Mention all-you-can-eat Japanese buffet and the likes of Todai and Makino Chaya immediately come to mind. Yet another popular, though inconspicuous place for this type of dining is Hanaki Restaurant, tucked way behind Manoa Marketplace in Manoa Valley.

We’ve dined here several times over the years, taking advantage of their free birthday meal promotion, where the person who’s birthday falls on that day eats free (must show valid ID) with the purchase of 2 or more paid meals.

While the selection isn’t as large or diverse as Todai or Makino Chaya, most of what you’d expect at a Japanese buffet are there, with the emphasis Hanaki being the sushi, and the Pièce de résistance… the shrimp tempura! We’ll see.

“Chef’s Specials” at the hot food station on this visit included teriyaki chicken, potato hash, grilled saba, shu mai, nishime, somen, soba, miso soup, fried rice, white rice and fried saimin noodles.

The sushi station included quite a variety of nigiri, maki and other more eclectic creations, ranging in style from the traditional to the contemporary.

There’s also a salad station that had all the usual vegetables and condiments, along with a Kamaboko salad and Mac salad. Yes, even a Japanese restaurant must serve Mac salad when in Hawaii. lol

Let’s take a look at some of the dishes that landed on our table…

Soba noodles with kombu, tofu and negi in a simple dashi broth

Miso soup

Nigiri Sushi

Plate of (counterclockwise from top): Nishime (in bowl), potato hash, eggplant tempura, zucchini and carrot tempura, shrimp tempura, various tsukemono and hamachi sashimi

These last three plates shown here are mostly the same things in different order and quantities, but there surely are other things to try at Hanaki not shown that may be more to your liking. Indeed.

Along with the sushi, the star attraction here is the Shrimp tempura, and it’s always been fantastic on past visits. But this time they were over-battered. Most of us ended up pulling and scraping off some of the excess deep-fried bits, as the shrimp became lost in it. The excessive batter also made it a bit greasy. It still had that light, flaky, delicate, crispy golden texture that Hanaki is good at - just too much of it this time.

Thankfully the shrimp itself were a fairly decent size (can’t give you a “U” figure) and were flavorful and sweet. Another slight disappointment was the unavailability of grated daikon for the tempura dipping sauce. Gladly again, the sauce itself was good enough to still work on its own.

The buttery fresh Hamachi sashimi was by far my favorite. Easy to please, ain’t I? I could have just piled a gigantic mountain of sashimi on a plate along with a bowl of wasabi and shoyu and lived happily ever after for that day, but surely not without getting “stink eye” from other diners and scoldings from the owner. lol

The Nigiri sushi was decent. It tasted like they had been sitting on the serving trays for a while, but were still acceptable. Otherwise, if you prefer it being absolutely fresh and made-to-order, a sushi chef is on duty behind the counter to serve you. I’ll try that next time.

The “sleeper” was the miso soup, which had a surprising depth to it. Sometimes this side dish basic is overlooked and is just passable “big deal Miso soup, wow-whoopie”, but theirs had some TLC that went into it. Condiments were the usual cubed tofu and green onion. If only there were Asari clams!
I didn’t grab any Maki or other types of sushi, or much else of the “hot” items, but those who did enjoyed it, finishing whatever was on the plate.

For dessert, there’s various flavors of Jello, and a “snow bowl” station…

Rainbow-flavored “Snow Bowl”

Similar to shave ice, obviously not as finely shaved.

I’m not sure what the capacity is of the place is - it’s neither big nor small - but it does get packed. Here’s the main dining area…

Surprisingly on this Wednesday visit at noon it was quite empty.

Aside of that Shrimp Tempura batter “issue”, everyone enjoyed the meal. Nothing really stood out as being exceptional, yet nothing was really bad either. Again, the sashimi on this visit was my favorite. Overall, a good selection of Japanese favorites at a competitive All-you-can-eat buffet price of $15.99 for lunch. Plus the birthday girl ate free.

Hanaki Restaurant
Manoa Marketplace (behind Safeway)
2756 Woodlawn Dr
Honolulu, HI 96822
(80 988-1551

The Tasty Island Rating:

(2) Very Good.

Related Links:
• Hanaki Offers Solution to Potluck Problems

Teri Chicken plate, $6.50

Two weeks ago we sampled the grinds at Concessions Surf & Snacks over at the Ewa end of Ala Moana Beach Park. The plate lunches there were so good, it only left us wondering in curiosity if there was something even better on the “other side”.

Enter, or more like walk up to Surf & Snack Diamond Head at the - yes - Diamond Head end of Ala Moana Beach Park.

What’s important to note about this particular concession stand is that it’s located on the busier end of the park, nearest Magic Island, where many folks are out on the grass having a picnic, or just cruisin’ the parking lot. Even on this visit on a lazy Thursday at noon, there were considerably more customers than “Concessions” on the Ewa end at the same time and day two weeks ago.

Here’s the place…

Surf and Snacks Diamond Head at Ala Moana Beach Park

The pond is located just behind on the right side, and Magic Island is right across the street…

Ala Moana Beach and Magic Island

What a view. Now let’s get to the grindz.

Diner “E” ordered a Chicken Katsu/Roast Pork mixed plate…

Chicken Katsu/Roast Pork mix, $7.25

The chicken katsu was very good. Moist and tender inside, with a golden brown n’ delicious, crispy panko crust. What was odd was the sauce, which tasted like a Chinese sweet and sour sauce, similar to what’s used for Sweet and Sour Shrimp. But you know what? I liked it! This must might be the new wonder sauce for Katsu.

The Roast Pork was a let down though. The pork itself was cooked nice and tender, but the gravy - the most important part - lacked depth and character.

Which was also the case with my Loco Moco…

Loco Moco, $6.50

Looks fantastic, but again the gravy was a deal-breaker. It just tasted watered down, which it was indeed a bit thin in texture. The burger patty, while having a nicely seared crust, still wasn’t anything special. Also, the rice was soggy, and the mac salad another so-so deal; it didn’t have that desirable creaminess. At least the two sunnyside-up eggs were done perfectly, with the yolks still runny, just the way I like it. So props to that.
The best of the bunch was the Teri Chicken plate that Diner “A” ordered…

Teri Chicken plate, $6.50

And still it wasn’t perfect, yet. The chicken arrived at the table raw on the inside, so Diner “A” had to take it back. Good thing we sat nearby on the surrounding tables to eat. That would have been a hassle had we gone somewhere farther on the beach to eat. So they cooked it all the way, and added another large piece to boot.

Now that it was done right, this boneless, skin-on barbecued teriyaki chicken rocked! The absolutely delicious teriyaki sauce packed a punch, and had enough moisture to coat the outside. The best part was the seared and slightly “papa’a” skin that gave it that hibachi-grilled, smoked flavor. Even though they went back on the grill, they were still very moist and tender. Winner.

There were two guys doing kitchen duty and a girl at the front counter, so staffing wasn’t an issue like it was over at the Ewa “Concessions”.

Got a birthday coming up? Give them “Beach Bucks” Gift Certificates!…

Interesting. Gotta’ say, that would be quite a unique gift. lol Actually, I think this may not be valid, or there may be stipulations, as, according to the girl working at Concessions Surf & Snack on the Ewa end, they’re no longer operated by the same owner and are separate entities now.

Here’s the front window…

The sign in the center promotes Shave Ice, running $3.00. Sounds reasonable enough for frozen water, transformed and covered in syrup.

Here’s the menu…

Click on it to expand the entire menu

Their hours of operation are 8:30am to 5:30pm daily.

We sat on the red table to the left…

Nice lookin’ logo…

Surf & Snack Diamond Head
Concession - Lunch Wagon - Catering
Located at the Diamond Head end of Ala Moana Beach Park, across Magic Island
Hours of operation: 8:30am to 5:30pm daily
The Tasty Island rating:

(1) Average. (She Go)

*With note: The Teri Chicken deserves 3 SPAM Musubi.

Related Links:
• Concessions Surf and Snacks at Ala Moana Beach Park

Or as they say it, “Kalua Pork Goes Mexican.” How about “Luau goes Fiesta”?

However you wanna’ word it, Taco Bell Hawaii recently introduced three new promotional items on the menu: Kalua Pork Soft Taco, Kalua Pork Quesadilla and Kalua Pork Grilled Stuft Burrito. Of course “available for a limited time only”.

I’m a sucker for experimental stuff like this, where corporate food chains take popular local delicacies and come up with interesting “fusion” creations in hopes of coming out a hit. So when I seen the TV commercial recently, it immediately put me into “gotta try that” mode.

Remember McDonald’s Haupia and Taro Pie? Must have worked because both items returned to the menu.

For the most part, Taco Bell’s extensive menu is really a lesson in 1001 different ways to assemble and name something else using the same ingredients. lol

Finally now with the introduction of Kalua Pork, we have an opportunity to remove the “mystery” out of the meat that is their conventional all-purpose seasoned ground “beef” (is it really just that?) filling.

And there is some sense of reassurance with this Kalua Pork, as you may notice it states on the poster that it’s supplied by popular local meat packing company, May’s, famous for their teriyaki beef burger patties and other marinated meats. The commercially-sold Kalua Pig brand most common in the local supermarkets is Keoki’s, and I wasn’t even aware May’s had a Kalua Pork product, until now.

To get this fix, I took a stroll down Kalakaua avenue last night and visited the Taco Bell/Pizza Hut located at the basement of the Waikiki Shopping Plaza.

Your typical Taco Bell/Pizza Hut take-out counter…

Not that I can eat all of it in one sitting, still, I decided to get all three at once in order to do a side-by-side comparison.

First up we have the Kalua Pork Soft Taco…

Kalua Pork Soft Taco, $1.89

Good deal. Let’s look what’s inside…

Chunky tomato salsa, shredded lettuce and May’s Kalua Pork. Check. Let’s have a bite…

Ono! So far I’m diggin’ it. The crispy lettuce, cool, slightly acidic chunky Tomato Salsa along with the defined smoky flavor of the Kalua Pork matches quite well. The Kalua Pork was a little too lean, dry and chopped up for my liking, but for fast food, what can you expect. I think that chunky salsa is supposed to resemble Lomi Lomi Salmon, which it does in texture, but certainly not in flavor without the salted salmon. Overall as a package, this works.

Next up we have the Kalua Pork Quesadilla…

Taco Bell Hawaii Kalua Pork Quesadilla, $2.99

Again a good deal. Let’s look what we have in here…

Here the simplicity of just hot, melted cheddar and jack? cheeses melting over and through the smoky Kalua Pork really packs a flavor punch. That, along with the soft, toasted crust of the tortilla makes this one mighty tasty Quesadilla.

While Taco Bell’s OEM tangy and spicy Taco sauce helps introduce an extra dimension of moisture and kick, I really think if they offered something sweet like, say Mango Salsa, it would really compliment the pork. That, along with a generous dollop of sour cream on top would be perfect.

Same for the Taco. That chunky tomato salsa is good, but Mango Salsa, or any fruit-based salsa would be great in that. Pork and fruit go hand-in-hand.

Finally we have the largest of the three, the Kalua Pork Grilled Stuft Burrito…

Taco Bell Hawaii Kalua Pork Grilled Stuft Burrito, $3.79

This thing is huge. I’d say easily a half-pounder. Here you see the “grilled” tortilla wrapper…

Let’s have a bite…

Notice the ratio of “stuft” Spanish rice to Kalua Pig, in which the flavor of the starchy, slightly spicy rice comprises the bulk of it, while the Kalua Pork is more of a subtle add-on. I think this one needs a little recipe tweaking. Perhaps if they simply made this the wrapped up version of the Kalua Pork Soft Taco, with just a little of the rice and the addition of sour cream, that might work better.

Whew, I’m “stuft”, yet glad I got that off my chest. Next time you’re in town and run into a Taco Bell, give one of these a try. I recommend the Kalua Pork Soft Taco and Kalua Pork Quesadilla. Very good. With either one, ask them to add sour cream. It would be worth the extra 25 cents, and that would really kick ‘em up a notch. Bam! lol

All that’s missing in this equation is POI!

The reason I repeatedly insist on Mango Salsa and sour cream is because of this most excellent example of Kalua Pork Quesadillas I had recently at a local pub…

Kalua Pig Quesadillas with Sour Cream and Mango Salsa, $4

These were da’ bomb! Notice the cross-hatch grill markings, which not only look good, but offers a more balanced toasted flavor vs. the broader flat top method like its done at Taco Bell. That, along with the very moist and tender Kalua Pig, most fantastic sweet and spicy Mango salsa and creamy coolness of the sour cream is such a winner here. Taco Bell should look into implementing one of these grid/grate type of griddles.

And of course this isn’t anything new, as apparently Hawaii celebrity chef Russell Siu and Roy Yamaguchi already have fancier gourmet offerings of the dish.

Speaking of Kalua Pig, check out our neighbor’s pet pig named -yes - Kalua! I kid you not. That’s sick, yet cute at the same time. lol

Here’s Kalua at about 9 months old…

And here’s Kalua currently at about 1-1/2 years old…

Whoah! Yes, that’s the same pig. I don’t know if that dove in front really shows in scale just how HUGE he is now, but we estimate he currently weighs easily over 200 pounds. Yet he’s a gentle giant. The boy loves sweets. Especially fruits like bananas and especially chocolate. Goes nuts for chocolate, belting out loud squeals of jubilation whenever he even just smells the stuff. Like most pigs, he’s also very intelligent. His name may be Kalua, but he’s certainly not destined for the Imu!

Lastly, while we’re on Taco Bell, check out this hilarious logo spin-off I Illustrated a while ago…

Here you can order the “Tako Supreme”, which comes with extra Ogo.

www.TacoBellHawaii.com

Kachan’s home-made “ichiban” Choux Creme “Creme Puff” with fresh Strawberry and Kiwi Fruit

Going through my photo archives, I came across this set of absolutely awesome Choux Creme or “Creme Puff” pastries brought for us as Omiyage on Halloween this past year. Notice the Halloween-themed colors represented by the candy sprinkles. This being one of several holiday occasions throughout the years that we’ve been so fortunate to receive them.

And as they always are, these gems are the immaculate work of “Kachan”, a family friend of ours from Japan now living here, who over the years out of her home kitchen has absolutely perfected this delicate French pastry to a science and art.

The puff pastry “shell” here has that airy lightness to it, with a perfectly-crisped texture contrast provided by the baked-brown outer crust. The light-yet-rich, vanilla-flavored creme filling is so cool, smooth, and, well… creamy!

Size-wise, they’re a bit too large to pop each one whole, but with effort or a large mouth you probably could. Otherwise about two or three savoring bites will do it, which while doing so, you must be strategic in your “angle of attack” so the creme filling doesn’t ooze out, which can be a bit of a challenge, yet kinda’ fun and certainly a tasty reward.

While the chocolate shell and various other toppings are nice, what really kicks these up are the application of fresh strawberries and Kiwi fruit as shown on the left two, where the acidity and further dimension of texture those afford make eating these almost a spiritual moment. Seriously, they’re that good.

For a convenient retrospective, let’s look at some creme puffs we’ve covered in the past…

Beard Papa’s vanilla, chocolate and strawberry Creme Puffs (sans powdered sugar… booo!), $1.50 each

Liliha Bakery’s Coco Puffs with Shantilly topping (left) and Creme puffs with chocolate topping (right), $.80 each

Kachan’s Strawberry & Kiwi Fruit Choux Creme

Shoyu Chicken plate, $5.05

Ever heard of a plate lunch stand with drive-thru service? No? Then enter Richie’s Drive Inn, where you can literally drive in, then quickly drive out with your plate lunch! Best of all, not only is it done fast, but it’s done right.

Although we didn’t order it on this visit, one of the most popular items at Richie’s is the Chili Dog plate, which not long ago was just $3.80. Now it’s still a wallet-friendly $4.81, which includes a heaping serving of Richie’s awesome Chili (better than Zippy’s, IMO), 2 hot dogs (yes, two!), 2 scoops rice, mac salad and a medium drink. What a deal!

In the first photo, Diner “E” ordered the Shoyu Chicken plate, which he gave me a sample to try. Excellent. Very tender and flavorful.

Diner “A” ordered the Combination plate…

Combination plate, $6.25

The combination plate includes teriyaki beef, breaded chicken and mahimahi, with 2 scoops rice and mac salad, plus tartar sauce for the fish. Diner “A” loved it. Again tender and very flavorful, with the breading crispy and light.

What must be noted is their use of the more “traditional” paper plate and cardboard box serving containers. This, in comparison to everyone nowadays using those flavor-robbing styrofoam clamshell containers. For some reason, paper plates seem to give the food on it more character. At least me and Diner “E” thinks so. Even better if it’s the old school Chinette plate lined with wax paper, and food wrapped with butcher paper and rubber-banded shut. The Kewalo lunch wagon classic! Anyway…

I went “light” and tried Richie’s Deluxe Burger…

Richie’s Deluxe Burger, $1.95

This was just OK. The thin double patties could have been seared more. Sauce was your typical local style mayo-mustard mix. Price is right, that’s for sure.

As is all the items on Richie’s menu…

Click on image to expand

Look at that. A Chili plate is just $3.36. Pork Long Rice with Laulau (wow!) only $6.72. 2 eggs, choice of meat and starch for just $3.61. Incredible!

Hard-working Honolulu folks come here in droves during lunch hour and take advantage of their quick drive-thru plate lunch service…

There were cars wrapped around the building when we arrived. We usually go inside to order…

See the guy laying down in back? He’s got a case of “Kanak’ Attack. lol!

You can have Kanak’ Attack too, with supah’ ono grindz at a great price, and quick service at Richie’s Drive Inn!

Richie’s Drive Inn
1178 N. King Street
tel. 808-842-4004

(located across the post office, near Waikamilo home road and Farrington High School)

Related links:
• Richie’s Drive Inn - ‘Ono Kine Grindz review

The Tasty Island rating:

(4) Excellent. Worth another visit or purchase. (Winnahz!)

Plato Con Taquitos

Dixie Grill had a good thing going at the highly visible and often very crowded Ward location. So when restauranteur Bill Wary, who also owns Auntie Pasto’s decided to try this new concept we have here as Tio’s Garage & Taco Station, it seemed a bit surprising. Why? To compete with Compadres and Wahoo’s just a block away? According to our server on this visit, his wife is the mastermind behind it.

Well, this ‘New Mex’ concept has some serious popularity shoes to fill here, so let’s check it out.

As you see, they’ve retained the movie theater sign from the former Dixie Grill, using catchy phrases to draw attention. Here it reads “WARNING: RITAS MAY MAKE YOU SMILE”.

There’s an outside seating area on the Halekauwela st. side of the establishment…

And here’s the bar area and doorway to the kitchen inside…

The main dining area…

Our party of five were seated in a partitioned, more private area located at the Mauka end of the place…

When we arrived at 11:30am on a Monday a few weeks ago, the place was mostly empty except us. Is this a sign? With that, service was prompt and friendly.

Like most Mexican restaurants, we were immediately served complimentary tortilla chips and salsa…

Complimentary “bottomless” tortilla chips and salsa

They were generous with this, providing two baskets and salsa dishes so each end of the table had their own, and refilling it soon after we gorged through it.

As far as taste, texture, etc., these were just OK. The chips were served at room temperature; not warm, but at least they were crisp. The salsa had a fine consistency with a pronounced Cilantro and cumin? or chili powder flavor, or some spice that slightly stood out. Otherwise a mild-flavored salsa.

So what’s on the menu? Enter ‘New Mex’. The theme here as described says: ‘New Mex’ varies from traditional Mexican, Tex-Mex and Cal-Mex cooking. However, many New Mexican dishes are similar to Mexican and Tex-Mex dishes, such as enchilatas and burritos. ‘New Mex’ emphasises the use of green chile and red chile, depending on the ripeness when the chile is picked. Compared to neighboring styles, green chile is perhaps the defining ingredient of New Mexican food. Heavier use of Cilantro and relaxed use of cumin and tomatillas is important.

OK, we’ll keep that in mind.

So let’s order. Diner “A” chose the Traditional Stacked Enchilatas…

Traditional Stack Enchiladas - Three corn tortillas layered with shredded beef (and/or cheese and/or chicken) with traditional green (or red) chile sauce, melted cheese, topped with (or without) fried egg. Served with beand & rice, $10.50

Diner “AC” went with the Burrito De Fajita…

Burrito De Fajita - A large flour tortilla filled with tender marinaded slices of top sirloin (or tender breast of chicken) with jack cheese, sauteed bell pepper & onions. Served with guacamole & sour cream, $12

Diner “C” ordered the Spinach & Artichoke Enchilada…

Spinach & Artichoke Enchilada - Two corn tortillas filled with grilled artichoke hearts, a souffle of spinach & diced onion, topped with green chile sauce and melted cheese. Served with rice and beans, $12.50

Diner “E” and yours truly ordered the Plato Con Taquitos…

Plato Con Taquitos - Four rolled corn tortillas filled with tinga beef (or chicken), deep-fried. Topped with Chipotle cream and a side of Jalapeno jelly. Served with beans and rice, $8.75.

Diner “E” also ordered a side of Grilled Corn-on-the-Cob…

Grilled Corn-on-the Cob - With cilantro butter, $3.00

And how was all that? We all were unanimously unimpressed. This so-called ‘New Mex’ concept seems lost. All our plates seemed a mixture of trying too hard at not trying hard enough.

The beans had absolutely NO flavor. Poi has more flavor than these beans. Adding salt barely helped, and although there were bits of bacon in it, for some reason you couldn’t even taste that. The rice was also nothing to write home or here about. A slight spice to it, but still lacking character.

Out of everyone on the table, diner “C” was the most satisfied with her Spinach & Artichoke Enchilada dish, which I can’t explain because I didn’t try it personally. Note her rice is green. It is greener on the “other side”. lol

Diner “AC” only could finish half of her massive Burrito De Fajita.

Diner “A”’s only complaint was that he ordered his egg “Huevos” over-easy with yolk cooked through, which you’d think with the place being slow, they’d get the order right, but they ended up serving it sunnyside up. He didn’t bother to send it back, opting to just eat around the yolk.

On my Platos Con Taquitos order, I requested 2 chicken and 2 beef. The chicken version was moist and tender, but the beef was dry. Also, the deep-fried tortilla was too crispy-hard, not really complimenting the texture, but interfering it. Kinda’ like using a kettle-cooked potato chip for dipping. Know what I mean? It’s saving grace was the Jalapeno jelly, which added a nice sweet and zesty contrast to the cruncy tortilla shell and meaty filling. This dish could be great with a little tweaking.

Diner “E” chose all beef for his four Taquitos, which as I said above was dry, so he was the most disappointed of all of us with his dish. As for the grilled corn-on-the-cob, whatever this “Cilantro butter” is all about, he didn’t notice it.

While I like to give restaurants the benefit of the doubt based on timing and logistics (who’s cooking, how busy, etc.) on first visits, first impressions still count. While the service, ambiance, prices and portions at Tio’s were satisfactory, the food itself just barely made par for the course, with the likes of ‘Tex Mex’ Compadres and even Taco Bell easily beating this ‘New Mex’ thing they’ve got going on at Tio’s. If things don’t work out, I’d recommend Bill go back and fire up the barbecue pit and re-open the place as the “New Dixie Grill”.
With that, I’ll generously give Tio’s…

The Tasty Island Rating:

(1) Average

Tio’s Garage & Taco Station
404 Ward Avenue
Honolulu, Hawaii 96814
808-596-8359
www.TiosGarage.com

Concessions Surf and Snacks - Chili Rice Bowl, $3.25

The popular surf spot off Ala Moana beach known as “Concessions” is called that for the simply obvious reason that it’s lined up straight off the concession stand on the Ewa end of the park. So how about the concession stand itself? What get for grind?

Well, upon Diner “E”’s suggestion, we decided to check it out!

There are actually two concession stands at Ala Moana Beach. The one we visited today located on the Ewa end of the park is named Concessions Surf and Snacks…

Concessions Surf and Snacks @ Ala Moana Beach Park, Honolulu, Hawaii

The menu selection is actually quite impressive. One would expect an operation located at a beach park kept more simple, but this place has a quite a variety to offer. Take a look for yourself at a snapshot of the menu board here…

Click on image to view the entire menu

The plate lunch prices are right on par with those found anywhere else around town, which is pretty good considering the convenience for park and beach goers. The add-ons like side orders, snacks and drinks can run up the bill a bit, but isn’t that the case at most concession stands?

Diner “A” chose the Chicken Katsu regular plate…

Concessions Surf and Snacks - Chicken Katsu (Cutlet) plate, $6.50

Wow, that’s a Katsu-fest! Obviously portions are generous, as this plate could easily feed two light-eating adults. Which it did. Diner “A” could only eat about two-thirds of it before throwing in the towel. I happily obliged to help him finish the rest! And I ‘m happy to report this katsu was cooked perfectly. The panko crust was light, delicate, with just enough crisp to it, while the chicken was well cooked, yet still moist and tender, just the way it should be. The sauce was your typical local style adaptation of Ketchup, Worcestershire and sugar. While this ain’t no Bull Dog, the sauce provided here works. The lady working the place was also kind enough to give him a second container of sauce, as it surely needed it in order to accompany all that katsu for dippin’.

The mac salad was just so-so. The rice was also a bit soggy, but it worked. Taking all that into consideration, Diner “A” gives this Chicken Katsu plate a solid 3 Spam Musubi.

Diner “E” chose the Hamburger Steak and Teriyaki Beef mixed plate…

Concessions Surf and Snacks - Hamburger Steak & Teri’ Beef Mixed Plate, $7.50

The grade? Diner “E” gives this a solid 4 Spam Musubi. He notes the gravy was excellent in every way. Deep, rich and meaty. The single, house-made burger had a nice char grilled flavor, and so did the Teriyaki beef, which he also notes was tender. He only wished the Teri’ beef had been marinaded more, or at least had a bit more sauce on it. Otherwise very good. There were visible grill markings on the underside, which indicates they got some flame grillin’ goin’ on that kitchen. Nice! While he still thinks Meg’s is slightly better, this is a formidable contender.

I wanted something a bit smaller, so I went with the Chili Rice Bowl…

Concessions Surf and Snacks - Chili Rice Bowl, $3.25

I was hoping this would be some “sleeper” place for the stuff that would amaze and “Chilify” me, but it ended up a bit disappointing. It tasted like an underseasoned version of the packaged “McCormick’s just add ground beef, beans, tomato sauce and water” stuff. It definitely needed more salt, which was available at the front window. At least it filled me up and didn’t break the bank at just $3.25. Of course, anything would taste awesome after a day out surfing or swimming, even this.

Concessions Surf and Snacks - Service Window

What must be pointed out is that on this visit, the poor gal working there was the ONLY person working there. She took the orders and did the cooking, and confessed this was the first time she ever had to do cooking duty, as the regular cook was out due to what else? A surfing injury! How convenient! lol

Well, considering this was a solo operation here, she did a “SPAM-tastic” job preparing those two plate lunches. Of course I wouldn’t order the Chili again, but I’d certainly return to try other plate lunch items, or perhaps one of the burgers.

On the Diamond Head end of Ala Moana Beach park is Surf and Snack Diamond Head…

Surf and Snack Diamond Head concession stand at Ala Moana Beach Park (near Magic Island)

Here’s a snap shot of their menu…

Click on image to view the entire menu

As you see, they have even more to offer at similar prices. According the the gal working at Concessions Surf and Snacks on the Ewa end, the two used to have the same owner, but now they’re independently operated. Regarldess of that, their menus remain quite similar.

So surf, den’ go grind at Concessions at Ala Moana Beach Park!

Concessions Surf and Snacks
Ala Moana Beach Park - Ewa side (near the Tennis Courts)
Hours: 11am to 4pm Monday-Friday
10am to ? Saturday & Sunday

Related Links:
• Concesssions Surf and Snacks MySpace profile

The Tasty Island Rating:

(3) Very Good. Considerable of another visit or purchase. (Supah’ Ono!)

Meadow Gold Low Fat Yogurt: Papaya, Pineapple, Lychee & Haupia, 66 cents each, sale price

I’m not sure if these are new flavors from Meadow Gold, but they sure stood out on the shelf at Marukai this past week as I passed by. Perhaps just colorful new labeling? Dunno. Meadow Gold Hawaii’s (LaniMoo.com) website lists the entire line-up, but it says nothing about it being new. This must be a product line exclusive to Hawaii, because Meadow Gold’s national website doesn’t include it.

Well, except for the Pineapple, these other flavors are all new to me, so I decided to pick up a few and give them a try.

Of course what sold me was the fact that real fruit is used - no candy-like, artificial flavoring stuff here.

Let’s take a look at how it appears when you first open it…

Meadow Gold Papaya Lowfat Yogurt, 66 cents each, sale price.

As the label says “fruit on bottom”, so you must stir it well to incorporate with the plain, sweetened yogurt on top.

So here I’ve dug up some of the pureed Papaya fruit on the bottom…

And here, I’ve thoroughly mixed the papaya puree into the yogurt…

So how is it? The consistency is a bit thin, which I’m not sure if it’s because where I had them in my refrigerator (top shelf), or if that’s just how it is. Almost “soupy”. This would probably work great as the liquid component in making a smoothie.

As for the fruit, It seems the Papaya is pureed into a cornstarch-based sauce. There’s very small, sparse chunks of actual fruit that is somewhat convincing, but it’s still more sauce-like. In fact, they could probably market that alone as a condiment for ice cream and other desserts. Hey, good idea!

The first few bites tastes somewhat like you’re eating genuine Papaya-flavored yogurt, but after your palate acclimates to it, it tastes more like “some kinda’ fruit”, sweetened yogurt. Speaking of which, the balance of sweet-to-acidic/tart strikes a good balance. I’m pretty sure kids would have no qualms eating this without protest.

Here’s the Haupia flavor, thoroughly mixed…

This Haupia flavor is somethin’ good. Yum. Because of the yogurt’s gelatinous texture, it has a strong resemblance to the actual Haupia dessert. The only difference of course is that tang accent. There aren’t any chunks of coconut, but more like thickened tiny globs of a coconut-flavored “something”. As the ingredients indicate, there’s COCONUT MILK in it. Not COCONUT. I’d say of all four in this taste test, this Haupia is my favorite.

Next up we have the fully mixed Lychee flavor…

As you can see, there’s a nice chunk of Lychee meat on the spoon. Unfortunately, overall it didn’t scream “LYCHEE” in taste. Perhaps this is because they also put Pineapple and pear juice in it, which seems to have complicated the flavor. Too bad. I love lychee, but this one didn’t convince me enough. Next.

Finally we have Pineapple..

Of course, Pineapple is a bold flavor, and this one shouted loud and proud “I’M PINEAPPLE YOGURT!” lol Very good.

Now you did see I had a coconut-based Haupia flavor above, right? And you know what Coconut + Pineapple =’s, right? PINA COLADA!

Yes Dr. FrankenYogurtStein has combined half a container of the Pineapple with half a container of the Haupia and whipped up a PINA COLADA YOGURT! How does this custom-flavored concoction taste? Awesome! Shoots, I just might add a jigger of rum in there! lol

Here are all the flavors available from Meadow Gold Hawaii’s lowfat yogurt product line: Plain, Strawberry, Cherry, Peach, Blueberry, Pineapple, Passion Orange, Mango, Papaya, Lychee, Haupia, Strawberry Banana, Strawberry Kiwi, Vanilla, Green Apple, Watermelon and Guava.

If you see them in the market, give a few flavors a try. Now it’s off to let Meadow Gold in on this Pina Colada idea!

Related Links:
• LaniMoo.com

Pan Seared Kona Kampachi - Topped with Shoyu, Ginger Vinaigrette, Citrus Beurre Blanc and Jasmine Rice, $29

With an open air view of Waikiki Beach, casual, yet romantic, elegant dining, and fantastic Island cuisine on the menu, we headed on over for a sunset dinner at the Ocean House Restaurant.

This here is actually our second visit within just a few months, as we enjoyed it so much the first time, we came back for an encore!

The plantation home decor and open air atmosphere feels casual, cozy and romantic. The latter thanks to the beachfront location and quiet mood afforded by the guests. No “shoutfests” here.

They’re situated just steps from Waikiki beach, providing unobstructed panoramic views…

Like any oceanfront dining experience, it’s best to be seated during sunset…

View of Waikiki sunset from our beach front table

With location and atmosphere so far scoring 100%, let’s get to the food!

The selections on the appetizer menu titled “Pupu Specialties” include Island Style Sashimi ($13), Grilled Zucchini and Eggplant Crostini ($9), Baked Seafood Dynamite ($12), Ahi and Maui Onion Tartare ($11), Escargot in Puff Pastry ($10), Coconut Lobster Skewers ($13), Seared Pepper Sea Scallops ($10) and Spare Ribs Kahala ($10).

This time around I chose the Escargot in Puff Pastry…

Escargot in Puff Pastry - Sauteed in garlic butter, mushrooms and melted brie cheese, $10

This was an interesting twist on the dish, especially if you’re used to the drawn butter, served-in-the-shell version. Aside of it being a bit salty by nature, the melted, buttery brie cheese really punched out the earthy tones of the Escargot and mushrooms. What really made this dish exceptional was that flaky puff pastry “bun”, which added such a fantastic texture contrast. I just wish there were more of it to sop-up all that buttery, cheesy goodness.

Sopping up sauces actually is all covered, as you’re provided with their complimentary, house-made Sourdough bread…

Complimentary Sourdough Bread and Butter

Served hot out of the oven, their Sourdough bread is chewy on the inside, hard and crusty on the outside, with that distinctive sourdough flavor and fantastic overall execution. This is excellent bread. In fact, easy to get stuffed on if you’re not careful!

Back to the Pupus, the first time here, we ordered the Spare Ribs Kahala, which were also fantastic. They’re served drenched in a “Maui Gold Pineapple Barbecue Sauce”, which basically a sweet and sour sauce. They’re fall-off-the-bones tender and have a nice, smokey, grilled flavor.

Our neighboring table ordered the Coconut Lobster Skewers…

Coconut Lobster Skewers, $13

We thought about ordering that, but since we already had a seafood dish in mind for an entree, went with the Escargot instead.

My girlfriend doesn’t care for Escargot (Ha ha… more for me!), so this time around she went the Maui Onion and Tomato Salad…

Maui Onion & Tomato Salad - Mesclun Greens, Gorgonzola Cheese and Balsamic Vinaigrette, $7

This dish is all about simplicity using the highest quality, freshest ingredients. One thing you can’t fool anyone by, is substituting a Maui Onion with any other onion. There’s no denying that sweet, smooth flavor, rather mild “bite” and soft texture. Being a prominent component of this dish, served in two massive slices, it’s gotta’ be right. These were right. “Maui Onion right”. That, along with the slight acidity of the tomatoes and Balsamic Vinaigrette - the dressing a triumph itself - is so delicious. That could have been the dish alone, yet adding to the party were those fresh Mesclun greens, pungent Gorgonzola and light and crispy fried noodle topping for added texture that rounded it all out, completing all layers in a fantastic, simple way.

Other salads on the menu included the Ocean House Salad ($7), Classic Caesar ($ and Sonoma Goat Cheese Salad ($11).

Now for the entree. As mentioned earlier, we both had fish in mind, but my girlfriend changed her mind last-minute and went with the “Hawaiian Salt” Slow-Roasted Prime Rib Au Jus from their “Electric Imu”…

“Hawaiian Salt” Slow Roasted Prime Rib Au Jus - Light Cut - $24

She requested that they “Pulehu” it for an added char-grilled flavor boost, which they did as you can see by the sear marks. According to the menu it’s served with Garlic Mashed Potatoes, but she opted for rice. True local girl. lol

Of course I had to sample a bite “for research purposes”, and must say, you KNOW this is PRIME beef. Medium-rare, yet tender enough to cut with my fork. Honestly. It could have actually used a little more Hawaiian Salt, but the herb seasonings was nice. Certainly highly recommended for any Prime Rib connoisseur.

As seen earlier, I ordered the Pan Seared Kona Kampachi…

Pan Seared Kona Kampachi - Topped with Shoyu, Ginger Vinaigrette, Citrus Beurre Blanc and Jasmine Rice, $29

This is actually the same dish my girlfriend ordered on our first visit here. I loved it so much, I ordered it this time! The Shoyu and Ginger Vinaigrette pack a powerful punch to the seared skin-side crust, protecting a delicate and moist white-fleshed, mild-flavored meat that I’d say falls somewhere between Ono and Mahimahi as the best way to describe it. It would be a crime to overcook this fish (or any fish for that matter), and fortunately the Ocean House kitchen are masters at this craft, making this the third plate we’ve had from them that continues to reflect perfection. The rice and asparagus weren’t anything to write home or here about, but at least to say it was cooked properly, and worked well as a back-up band to a fantastic lead singer in that Kampachi. Overall, awesome!
On our first visit, I ordered Parmesan Crusted Opah Picatta, which was served with caper wine lemon butter sauce and Maui onion mashed potatoes for $27. That was also awesome. Awesome, awesome, awesome. I’d easily order that again as well.

Other Hawaiian fresh fish entrees include Grilled Salmon ($26), Crab-Stuffed Mahi Mahi ($27), Hapu’upu’u ($2 and Garlic Ahi Steak ($26).

Other menu items include everything from chicken, steaks, and stir fry, to Shrimp Scampi and Bouillabaisse.

To view a snap-shot of the entire main menu click here and here.

This second visit was actually to celebrate my birthday, to which a chocolate cake dessert was kindly brought to our table, compliments of the house…

Chocolate Cake

Big mahalo to Ocean House GM David Nagaishi, who was so kind to us on both our visits. Being a restaurant in a hotel, he said it’s always refreshing to see locals come in and enjoy. He spent time talking with us about the place and just life in general. Really nice guy. Our server and staff was also very attentive, keeping our water filled, table cleared and skillfully monitoring when we needed or didn’t need anything.

Our tab came out to about $90 (before tip) which included everything, including 1 round of drinks. Thankfully, because of the location and the excellence in all aspects of our experience here, the price of admission is well worth it.

They’re obviously doing something right at Ocean House Restaurant. So much so that we can’t wait to find another reason to celebrate here and try more items on the menu!

Of course, none of the write-up or photos in this post, or any other post doing justice to the real deal of being there.

So if you’re looking for a romantic and elegant, yet casual dining experience to share with someone, with excellent Pacific Rim Cuisine, and a priceless view of Waikiki beach, consider a sunset dinner at the Ocean House.

Ocean House Entrance (Linked image shows a collection of paintings depicting ancient polynesian canoes, on display at the front desk of the Outrigger Reef Hotel)

Ocean House Restaurant
Outrigger Reef Hotel
2169 Kalia Road (next to Halekulani, at the makai end of Lewers)
$5 valet parking
808-923-2277

The Tasty Island Rating:

Excellent. Worth another visit or purchase. (Winnahz!)

Related Links:
• Ocean House Serves Savory Seafood in Idyllic Setting - Honolulu Star Bulletin
• Romantic Setting Awaits Islanders - Honolulu Advertiser

Dave Choo explains the menu at New Uptown Fountain to ‘No Reservations’ host Anthony Bourdain

Post Edit 3.07.08: Since by now the show has already aired, and folks have made comments under this post, let’s recap the show right here…

‘No Reservations’ Hawaii episode segment summary:

Bailey’s Aloha Shirts
Tony starts his visit by going shopping for an Aloha Shirt at Bailey’s Aloha Shirts on Kapahulu Avenue, near Waikiki. Owner David Bailey provides some insight on the history and current trends of this island wear. Tony sorts through a number of shirts on the racks, most of which are over-the-top “touristy” designs, including the collectible one he chooses which he was told was priced at $2000, but ended up being $3000 on the price tag.

Puka Dog Waikiki
Tony and friend, Ted Stemple head over to Puka Dog in the Waikiki International Marketplace.

Ono Hawaiian Food
Tony meets with Chef Colin Nishida of Side Street Inn for lunch at Ono Hawaiian Foods on Kapahulu Ave. in Honolulu. Dishes they sample include Laulau with Pork and Butterfish (including a quick demo’ on how it’s put together), Lomi Lomi Salmon, Pipikaula, Salt Meat & Watercress, Kalua Pig and Poi. Contrary to those who say Poi “sucks”, Tony acclaims “It’s great!”

The Side Street Inn
Chef/owner Colin Nishida once again hosts Tony at his famous hole-in-the-wall hotspot, talking the night away over drinks and pupus with fellow local celebrity chefs Alan Wong, Fred DeAngelo, Donato Loperfido and Russell Siu, Nalo Farms’ Dean Okimoto, Star Bulletin columnist Betty Shimabukuro and Master Sommelier Chuck Furuya. Dishes on the table included Gizzards, Portuguese Sausage, SSI’s famous Island Pan-Fried Pork Chops, Pulehu Rib Eye Steak with Hamakua Mushrooms & Maui Onions, Steamed Moi with Hoisin Sauce and Opihi (which he refers to as “Baby Abalone”). Of course with Tony’s favorite green bottle close at hand.

Oahu’s North Shore
Tony meets with big wave surfer Darrick Doerner for a tandem Jet Ski ride out from Haleiwa boat harbor, where they head out to Waimea Bay, which on this particular day was flat as pond. Then they stop by surf legend Peter Cole’s home for a chat over surf culture while enjoying some backyard grinds, which included Poke, Sashimi and grilled Ahi.

New Uptown Fountain
Hawaii Business Magazine food columnist Dave Choo meets with Tony for lunch at New Uptown Fountain in Kalihi. The mission here being to demystify Hawaii’s love of SPAM. Dishes served include a SPAM Musubi made with fried rice, a SPAM omelet served over rice and smothered with curry sauce and Kim Chee, SPAM Saimin, along with just about every other dish New Uptown Fountain has on their menu. In the end, SPAM has made it into Tony’s heart, notably by the SPAM Musubi, which said he really loved.

La Mariana Sailing Club
Tony joins Lloyd Kandell of the musical group Don Tiki for a trip back in time at one of the most famous last-remaining Tiki-themed restaurants in Hawaii over at La Mariana Sailing Club. Here he samples exotic drinks including the Zombie and the Scorpion.

Backyard Paina with Lanai and Friends in Kalihi
Island Rhythms Morning DJ Lanai invites Tony for a local-style backyard party, along with live Hawaiian music and hula. Dishes served included Steamed Onaga with Lup Cheong and Mayonnaise, Poi, Beef Luau, Ahi Poke, Tako Poke and Palusami.

Royal Gardens, Big Island
Author RJ Hillhouse joins Tony for a visit to Jack Thompson’s Garden House Bed & Breakfast in Royal Gardens, the only home still occupied in this remote subdivision now mostly covered by recent lava flows. They discuss the madness of living in the path of an active volcano over a baked chicken, macaroni salad and rice plate lunch.

Paradise Cove Luau
Tony battles his apprehensions of the cliche tourist experience by doing just that at Paradise Cove Luau.

***********************************************

Make the time or set your DVR, because tonight, March 3, 2008 is the much-anticipated Hawaii episode of “No Reservations” with Anthony Bourdain!

It will air on The Travel Channel (Oceanic cable channel 58 or 325 digital) at 8pm Hawaii Standard Time, with encore repeats immediately following at 9pm, and once more at 12am.

I’ve got word that Dave Choo will have a viewing party tonight at his home. Most likely others who’ll also be featured on tonight’s show will be having viewing parties of their own. In fact, I just got off the phone with someone (I think it was Colin) at Side Street Inn, and he said they’re having one as well, and they’re all booked.

Honestly, I’m very excited and can’t wait to see it! After doing so, I’ll follow this post with a full review, including my thoughts on the show.

To bring you back to speed on what this is all about, following is the original story I posted back in December…

***********************************************

‘No Reservations’ SPAMS it Up in Kalihi

Dave Choo enjoys a SPAM lunch with Anthony Bourdain

Anthony “Bad Boy” Bourdain and crew were in the islands a week ago taping a Hawaii episode for his hit Travel Channel show, “No Reservations”. With that nickname inserted in quotes, I need not re-explain what’s already known about him. See the next link if you don’t.

According to a story publshed a few days ago by the Star Bulletin, his itinerary here included:
• Side Street Inn
• New Uptown Fountain (SPAM files)
• Paradise Cove Luau
• Lewer’s Lounge
• Bailey’s Antiques (where he bought a $2,500 Aloha shirt!)
• Jack Thompson’s B&B (Big Island)
• Lava-Side Inn (Royal Gardens on the Big Island)

Dave Choo, editor-at-large for Hawaii Business Magazine, was one of the lucky few chosen to host a segment, which he recommended they visit Uptown Fountain in Kalihi. According to Dave, the focus of this particular segment was on Hawaii’s love of SPAM. How ironic this happens on the day I had just posted (see previous entry) a ‘SPAM Musubi Showndown’. This is a perfect follow-up!

‘No Reservations’ arrives in Kalihi, a.k.a, “God’s Country”. 12.07.07.

The show begins… roll ‘em!

Dave explains the menu items to Tony

Items ordered at New Uptown Fountain included, yes, a SPAM Musubi, which Dave said Tony really enjoyed. They were also served the house special: SPAM Omelet over 2 scoops of rice, with curry poured over and topped with Kim Chee. Whoah!

Dave noted how professional and polite Tony was; actually almost “geekish” at first impression. But as soon as the camera was on, his bad boy persona came right out. He joked the entire time and even posed for pictures and signed autographs for folks. Very cool.

In Dave’s new blog, he mentions that Anthony also did the following while here:
• The north shore of Oahu for a barbecue with big wave surfers (cool!)
• Puka Dog (Kauai?)
• Ono Hawaiian Food (Oahu)

One thing they missed that really should have been covered was a segment on lunch wagons. Say from Tsukenjo’s and grind ‘em at Ala Moana Beach Park.

Dave and Tony share some Hot Monkey Love

I’m really looking forward to the finished product when it airs on the Travel Channel in 2008. Aside of that Paradise Cove Luau visit, hopefully as a whole it won’t be just another “touristy” travelogue, but a real-life look at hardcore “local style” Hawaii cuisine and lifestyle, as told through the eyes and stomach of a hardcore kinda’ guy. As a fan and regular ‘No Reservations’ viewer, I’m willing to bet it will be, how can I say?… bad *beeping* @ss!

For an absolutely brilliant, fully-detailed report of Anthony Bordain’s visit to New Uptown Fountain, check out Dave’s new blog, Choo On This!!!

Other related links:
• Bourdain’s “No Reservations” Hawaii airs March 3! - Kam Family Blog
• Thoughts on ‘No Reservations: Hawaii’ - Jason Genegabus’ Star Bulletin blog

Matters of Taste - “The Reuben”: Corned beef, Swiss cheese, sauerkraut, &1000 island dressing on toasted rye bread, $7.75

This is the first of what will become many more installments titled “Grindz of the Day”. A random brief of simply what myself and/or those around me have enjoyed eating for the day, with, or without going into details about the establishment or preparation method at hand. The creed being “Have Food. Have Camera. Have Keyboard. Will Blog It.”

Pictured above is “The Reuben” that Diner “E” sampled yesterday from Matters of Taste in Gentry Pacific Design Center on Nimitz highway, located just inside the main entrance. While he enjoyed it, he felt the price was a bit steep and stands by Kenny’s as having the best Reuben yet.

Lately for me, Friday’s have been all about fish, so I went with the Mahimahi plate from Zippy’s…

Zippy’s - Mahimahi plate (fries instead of rice), $7.00

Notice how I substituted fries instead of rice, which you can do by request at no extra charge. I do this to convert it from a plate lunch into a unique version of Fish ‘N Chips. Cool, huh?

It was very moist, tender and flavorful. Only thing I didn’t care for was that the panko crust was too crunchy and thick, which kinda’ defeated the delicate texture of the Mahi’.

It includes two packets of Kraft brand Tartar sauce, which is inferior to house-made sauce, but it works.. Actually, I’d much rather have Cocktail sauce, with that tomato-based Horseradish kick.

I’m also not a fan of shoe-string fries like those Zippy’s serves, but at least they’re cooked and seasoned perfectly and not overdone, which many places often do with this kind of cut.

Lastly, I opted for the tossed greens instead of Mac’ to offset the all that deep-fried goodness and keep the health factor in check. At least psychologically it feels so.