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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
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
Hamakua Mushrooms “Fungal Jungle”: (left to right) Alii™, Shimeji and Kea Hon Shimeji
This past week Marukai had an assortment of exotic Hamakua Mushrooms on sale. 4 oz. trays of Alii™, Shimeji, Gray Oyster and Kea Hon Shimjeji™ were $1.89 each, and the 8 oz. “Fungal Jungle” variety tray for $4.47.
I love mushrooms. So I thought about a few recipes that I might use to incorporate these exotic beauties that would really showcase their flavor. At first I was going to simply saute them in garlic butter and wine and serve them with a grilled rib eye steak. Then I thought about making a swiss ‘n ’shroom burger.
But the star of those two dishes is the beef, and I wanted the focus to be on the mushrooms. So I decided to go with a this most delicious pasta recipe I got from my girlfriend who used to work for Wolfgang Puck a while ago. The perfect choice for this.
First let’s take a closer look at each mushroom…
Alii™ Oyster (Pleurotus eryngii)
Kea Hon Shimeji™ (Hypsizygus marmoreus)
Shimeji (Hypsizygus marmoreus)
Hamakua Mushrooms “Fungal Jungle”
Here’s a look at the cross-section…
Left to right: Alii™ Oyster, Kea Hon Shimeji™ & Shimeji
So let’s get cookin’!
Hamakua Mushroom & Asparagus Penne Pasta
Ingredients:
• 1 eight oz. tray Hamakua Mushrooms (any variety, but not Shiitake), sliced into cross section strips
• 1 bunch fresh Asparagus, cut into 1-1/2″ pieces cut on the bias (at angle)
• 1/2 of a white or Maui onion, sliced semi-thin
• 3 cloves garlic, minced
• 1 tbsp. fresh thyme, chopped fine (substitute dry if fresh not available; of course fresh is better)
• 1 tbsp. fresh oregano, chopped fine (same as above)
• Kosher salt & fresh cracked pepper
• 1 cup chicken stock
• 2 tbsp. butter
• 2 tbsp. olive oil (or EVOO)
• Parmesiano Reggiano, freshly grated (the grated packaged type works fine, but none of that stuff in that green container!)
• 1 package dry penne pasta
Begin by cooking the penne pasta in rapid boiling water according to package directions. When it’s finished, remove from heat, drain water and set aside.
While the pasta is cooking, put the asparagus, mushrooms, onions, garlic, thyme and oregano in a large pan or wok with a little olive oil on medium high heat and saute for 1-2 minutes.
Here you can see the ingredients before they’re cooked through
Now add the chicken stock and dab of butter and cook until stock is reduced to half. When the asparagus and mushrooms are el dente, add the cooked penne and gently combine everything together. Sprinkle a generous amount of the grated Parmesian cheese on top and incorporate it in until it’s melted evenly throughout the dish.
Here the cheese has just been added, but needs to melt through
Finish by adding salt and fresh cracked pepper to taste. If desired, add more grated Parmesian on your plated dish.
Enjoy!
Hamakua Mushroom & Asparagus Penne Pasta
This recipe is absolutely fantastic. You gotta’ try it. The asparagus truly compliments the meaty flavor and texture of the mushrooms, and the Penne acts as a vehicle that brings it all together. You could serve this as a side dish along with a pork chop, steak or fish, or enjoy it just the way it is as a healthy one dish meal. Delicioso!
I’d say the Alii™ Oyster was my favorite of the three here, mainly because of the shear size, which was, well, just “meatier”. The skinnier Shimeji varieties did offer an interesting texture to the pasta dish because of their shape. Some were so skinny that I left them whole instead of slicing them in half length-wise. All of them had a slight chew to them which was nice. And all had a similar flavor profile that had a bit more character than a white, but not too bold or “woody” like a Shiitake.
Hamakua mushrooms are also available at our local Costco and select Supermarkets. If you’re a mushroom fan, pick these up. They’re excellent!
Hamakua Mushrooms “Fungal Jungle” variety tray: Alii™, Shimeji and Kea Hon Shimeji, $4.47 sale price.
Related Links:
• Hamakua Mushrooms - “Hawaii’s Gourmet Fungal Jungle”
• Gourmet Mushroom Farm Sprouts from Koa’s Sawdust
• Mushroom Farmer Grows Into Job
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!!!
Photos in this entry are courtesy of Dave Choo. Mahalo!
Washington Place - TheGovernor’s Mansion in Honolulu, Hawaii
Last night we attended a very special 75th birthday celebration for (aunty) Nalani Kele, my Godmother and very close friend to my mother. This was actually a surprise party, put together by her loving husband, Jesse. She had been lead to believe it would be a semi-private affair at Roy’s Restaurant in Hawaii Kai, only to be overwhelmed and practically speechless when walking into this gala event greeting her at Washington Place, the Governor’s Mansion for the State of Hawaii.
The Grand Lanai was the entryway to a night of celebration, where cocktails and pupus were served throughout the early part of the evening…
Washington Place - Grand Lanai (shown after everyone moved to the main dining area)
As with most events held at Washington Place, tonight’s was catered. In this case by celebrity Chef Alan Wong, who I had spotted on premises early in the evening. With that, the food began with three absolutely delicious pupu (appetizer) dishes offered primarily in the lanai area…
Ahi Tempura Skewers (pupu) by Chef Alan Wong
Sashimi-grade (raw) Ahi, wrapped in Nori then deep-fried in a Tempura batter, served with a creamy wasabi-sesame sauce.
The ahi was buttery-smooth, complimented by the robust flavor of the nori and a light crunch of the tempura crust, while the wasabi-sesame sauce wasn’t overpowering or too “wasabi-ish”. God could have created this dish. It’s that perfect.
Kalua Pig & Guacamole Wontons (pupu) by Chef Alan Wong
Don’t quote me on the names and ingredient descriptions of any of these appetizers, as we didn’t have a printed menu for this portion of the evening, nor did I ask our server what they were. Just going by my own observation, which I think I’m pretty spot on.
Anyhow, that Kalua Pig Wonton pupu was also absolutely ONO. The smoky and moist Kalua Pig (which had an Imu-like taste), combined with the dollup of light Guacamole over the crispy, lightly-salted wonton wedge was excellent. The cilantro garnish also really helped accentuate the guac’ on top. I might just make this dish for a future potluck. Seems easy enough to make, and certainly a crowd-pleaser.
Chicken Satay (pupu) by Chef Alan Wong
Grilled boneless chicken with eggplant, served with a Thai Peanut Sauce. This was perhaps the most “standard” of the three. I’m not a chicken or a Peanut sauce fan, so I won’t say I liked it, but others I was with did and went through several of them.
Speaking of which, the supply of these three pupu dishes seemed endless. Servers kept coming back to everyone with refilled plates of them offering 3rds, 4ths and 5ths rounds. Hey now, we gotta’ save some room dinner!
Along with great pupus and drinks, we were entertained with traditional Hawaiian music by this nice-sounding trio…
After cocktail hour, the dinner proceeded onto the main lawn…
Washington Place - Main Lawn
Before everyone ate, a pule (prayer, spoken in Hawaiian) was offered to give thanks.
Chef Alan Wong’s first course was an eye-pleasing precursor of a fantastic dinner ahead…
Whole Tomato Salad, Li Hing Mui Ume Dressing presented by Chef Alan Wong
The tomato tasted liked it could have been a Kamuela, which was blanched (still pretty much raw inside) and peeled, sliced in about 3/4″ thick cross sections and plated intact. At first glance, I thought there may have been some kind of “surprise” stuffed inside the tomato, but that’s all there was; a whole tomato. It’s plated over a thinly-sliced fan of fresh cucumbers and surrounded with that, yes, you read right, Li Hing Mui Ume Dressing and Thai Basil garnish. The sauce tastes like an aioli with the Li Hing Mui (powder) and Ume juice combined in it. Let me say, this dressing is absolutely tasty and quite exotic.. nothing like I’ve ever had before. The only complaint was that it was a bit too overpowering. Scale back on the Li Hing Mui powder and it’ll be perfect. Otherwise fantastic… I want the recipe!
Now the second course…
Ginger Crusted Onaga presented by Chef Alan Wong
The Onaga fillet was flavorful and moist, coated with a ginger and green onion mixture and finished on top with by a light, crisp and golden panko-based crust over a what looked like Enoki mushrooms and corn. The ginger cream aioli sauce was swirled with what may be a green-onion infused peanut oil and lemon grass garnish, which rounded out the dish perfectly. Just this and I would have been content.
Still to come is the third course…
Soy Braised “Kalbi” with White Rice presented by Chef Alan Wong
My oh my. These two large morsels of delight were like “buttah”. At the first bite, you immediately identify them as being Kalbi style, further reinforced by a nicely seared, grill-like exterior.
Soy Braised “Kalbi” - cutaway view
The cube-shaped boneless beef cut was very interesting, and a wonderful twist from the usual Korean style bone-in short ribs. My guess is that they take large cuts of choice grade tri-tip or sirloin and cube them first, then slow braise them in a soy-based liquid, then sear just the tops individually just before service and finish plating with their own “Kalbi” sauce, which itself was fantastic. They added the same ginger cream sauce from the fish dish to this dish mainly for color, although it did add an interesting complimentary flavor to the overall dish. It was served simply with with a formed stack of white rice and steamed vegetables. If I ever get to talk to Chef Wong, I’m asking him how to make this one!
Rounding out this wonderful dinner is the final fourth course…
Molten Chocolate Cake with Vanilla Ice Cream presented by Chef Alan Wong
This was almost as good as the Chocolate Souffle at Roy’s, which probably the only limitation being here was that they had to prepare this dish out of a temporary kitchen under a tent on the premises. Notice my ice cream had melted, as first of all, the temperature outside was rather warm, and secondly, my plate had been sitting for about 5 minutes before I took that shot. I was so full from the first three course, I barely finished this.
What a delicious dinner. Compliments to the servers and the talented kitchen of Chef Alan Wong.
Nalani had her own Polynesian Revue in Las Vegas from 1965 to 1981 during a time when this style of cultural dance and music had little exposure. Her show covered the entire pacific from post-world war II American, to the Filipino Tinikiling bamboo dance, to Tahitian, and of course Hula. Since then she has befriended many famous Hawaii entertainers, including Mahi Beamer, got his start at her Vegas show. Her birthday this evening included many of her long time friends in the industry, including Jimmy Borges, who did double duty as MC and singer, Robert Cazimero and his halau, and also the original dancers from Nalani’s Las Vegas show. Just awesome.
Here she is just arriving for the party last night…
Nalani Kele at her 75th Birthday at Washington Place, August 1, 2007
She’s still as gorgeous as ever.
Here they are on stage at last night’s celebration…
Nalani joins her friends on stage, Jimmy Borges, MC of the evening, and Abigail “Kekau” Kawananakoa
Nalani’s Las Vegas Polynesian Revue Promotional Portrait. Beautiful!
A montage of photos from her vegas Stardust show, including one with her beloved friend and co-performer of the show, Mahi Beamer (bottom center)
Following are static displays of the various costumes she wore at her Las Vegas Polynesian Review…
Everyone had a wonderful time. Great food, great people, at probably one of the most distinguished venues in Hawaii one can attend. Most importantly, the birthday girl, Aunty Nalani enjoyed herself entirely, as was evident by her laughter and smile of joy throughout the evening. It was truly a magical evening.
For more information, please visit:
Macadamia Nut Crusted Monchong with Main Lobster Cream Sauce
Roy’s, by Hawaii regional cuisine celebrity chef Roy Yamaguchi opened the latest in their worldwide stable of fine dining restaurants in the new heartbeat of Waikiki. The establishment opened several months ago, located at the makai end of Outrigger’s new Outrigger Beach Walk, on the corner of Lewers and Kalia Road, across the street from the Halekulani Hotel.
Roy’s Waikiki main entrance, located on the makai end of Lewers St. and Kalia Rd, across the street from the Halekulani Hotel
The patio at the entrance includes the reservations and greeting counter, followed by an outside bar area. As you enter inside, you’re greeted by a seating area with a large screen TV that looks to be multi-functional as either seating for the outside bar or as a seating area while you wait for your table…
Roy’s Waikiki seating/waiting/inside bar entrance area
A multi-tiered industrial wine chiller dominates a short hallway which leads to the main dining room inside…
As you enter the main dining area, you’ll immediately notice the lively open kitchen which also includes a small sushi bar on the entrance end…
Roy’s Waikiki open kitchen and sushi bar
Because this was a birthday celebration for my girlfriend, I requested a more private booth area, which they kindly provided, located on the back right end of the main dining area. Here’s a view of where we were sitting, looking towards the main dining area…
Roy’s Waikiki main dining area
Notice the Gyotaku style fish art on the wall across the way. The lighting was dim, yet ambient enough to see your food. Our booth had a recessed light fixture pointing towards the back of our table, which made it perfect for me to get good photos of our food. Speaking of photos, the staff was very cool about picture taking (I asked permission), as many in the restaurant were snapping away at themselves and the various artwork decorating the room. Overall the ambiance is elegant without being pretentious. Just like the Roy’s in Hawaii Kai, it’s quite LOUD, with many speaking at regular to sub-shouting levels, which doesn’t bother us, but might annoy others. This seems partially due just to how busy the restaurant is, which on our July 3rd visit (holiday the next day), the house was PACKED. In fact, just after I took that photo above, that round table on the right had just been seated (full). It was a 100% capacity night.
Establishments get booked full capacity for a reason, and like most restaurants should be, Roy’s is all about the FOOD. so let’s get to that!
Upon reading the Mock Dinner at Roy’s review over at Hawaii Diner.com, I had an idea what to expect on the menu. The Waikiki menu includes sushi dishes such as Trio of Yellowfin Ahi, Main Lobster California Roll. Sample items such as Roy’s Classic Dim Sum Canoe for Two: baby back ribs, blackened ahi, spring rolls, shrimp stixx & crab cake. Entrees include dishes such as Honey Mustard & Garlic Beef Short Ribs, Kaffir Butter Grilled Island Fish and Peppercorn Grilled Filet Mignon with a Truffle Madeira Sauce. Sumptuous desserts and a wide selection of wines to choose by glass or bottle. Those items mentioned were just a few of many more to choose on their full menu.
Upon being seated, we’re immediately given water, a request for drinks and given a complimentary bowl of seasoned Edamame (boiled Soy Beans). I must say, whatever seasoning (furikake and/or chili flakes?) they had on them besides salt, they sure were tasty!
Complimentary Edamame (seasoned soy beans)
To keep it simple - and thankfully it was on the menu - we both ordered Roy’s Three-Course “Hawaiian Fusion” Prix Fixe selection at $39.5o per person.
The first course to this “Hawaiian Fusion” dinner is “Roy’s Hawaiian Fusion Sampler”…
Roy’s Hawaiian Fusion Sampler - Blackened Ahi, Szechuan Baby Back Rib & Chinatown Chicken Spring Roll
One bite of this “triple treat of heaven on a plate”, and we knew were in for one AMAZING dinner. That generous portion of seared rare Ahi just melts in your mouth, combined by that just delicious cream sauce (which I couldn’t figure out) was probably the best twist of eating raw ahi I’ve ever experienced. Not tasted. Experienced. That Szechuan baby back pork rib was just as amazing. Fall-off-the-bone tender, flavorful, with a nicely seared grilled crust and that Szechuan flavoring, which was similar to Charsiu. I could eat a whole RACK of these babies. The chicken spring was crispy and mild, leaving the flavoring up to the bold sauce it came with. Overall, nice. The sum of this appetizer and all its parts? Incredible.
For the main dish (2nd course) you can choose either the Macadamia Nut Crusted Whitefish, the Slow Braised and Broiled Short Ribs of Beef or the Hibachi Style Grilled Salmon.
In my order of the Macadamia Nut Crusted Whitefish, which featured today was Monchong (my favorite!), you can see how wonderfully moist this rather uncommon fish is….
Macadamia Nut Crusted Monchong
The cook prepared the Monchong perfectly, just under medium. The Main Lobster Cream Sauce complimented it beautifully. It was a bit complex, but remained a “back-up singer” to the star instead attempting to take lead vocals. The Macadamia Nut crust was a nice texture contrast to the soft and moist Monchong, flavorful without overpowering the delicate fish. Tender spears of Asparagus, baby potatoes and chopped scallion rounds this absolutely fabulous dish out.
She opted for the braised beef…
Slow Braised and Broiled Short Ribs of Beef (shown sliced open to reveal its tenderness)
This includes a generous portion of “no knife needed” tender slow-braised beef, set atop a cooked potato and tender pieces of zucchini (shown with the green skin) in a hearty demi-glace reduction sauce. Without meaning to subtract from the level this is at, let’s just say this is like the “Ultimate Pot Roast”. Excellent, excellent.
Will we have room for dessert? It’s part of the dinner, so we’ll try!
Knowing it was my guest’s birthday, they provided a complimentary “Birthday Parfait”…
Complimentary Birthday Parfait
How nice of them! This was unexpected. The parfait was nicely chilled with swirls of yogurt, candied Macadamia Nuts, sliced strawberry and mint leaf garnish. It was delicious!
For the actual dessert (3rd course), she opted for “Roy’s Melting Hot Chocolate Souffle’”…
Roy’s Melting Hot Chocolate Souffle’
Melting chocolate is the word… hot too!
The chocolate souffle’ is accompanied with a scoop of home-made style ground vanilla bean ice cream.
I opted for the Macadamia Nut Tart…
Macadamia Nut Tart
“Ooey, gooey, caramely and macadamia nut crunchety”, with the contrast of the cold home-made style vanilla ice cream. Yummmmmmmmmmmy!
For drinks, she ordered a Lava Flow (her favorite) and I tried one of Roy’s Private Reserve Beers…
Roy’s Private Reserve Beer
This ale beer is brewed by Hilo’s Mehana Brewing Company. It reminded alot of Kona Brewing Company’s standard ale.. a bit bitter, without biting too much, with a balanced body and head to it.
Along with that the complimentary birthday parfait, they also had a birthday party hat awaiting on our table..
Above the beautiful ambiance and absolutely incredible dinner, the service was over and beyond all expectations. Our server, Melanie was very courteous and friendly, knew the menu well, and was attentive, yet not overdoing it and making us feel “hovered over”. Every staff member walking around the restaurant acknowledged us with a smile and greeting as if we were VIPs. Speaking of which, the staff looks mostly in their younger 20’s, good looking and well trained in working at a Roy’s restaurant and meeting guests expectations. Kudos to everyone working that night.
Our dinner at Roy’s Waikiki was absolutely stellar on every level, giving them a unique rating here at Tasty Island that’s never been seen before…
10 SPAM MUSUBI!
Da’ Best! (highest recommendation)
Roy’s Waikiki
808-923-7697
www.RoysRestaurant.com
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