Category Archive

The official t-shirt design

The 6th Annual Waikiki Spam Jam was held this past Saturday from 4pm to 10pm on Kalakaua avenue, with streets closed off to traffic, block party style.

With Hawaii still holding the crown as the largest consumer of Hormel SPAM in the nation, it’s no wonder this infamous mystery meat is celebrated at such an epic scale as we see here.

Here I present a pictorial walkthrough of this year’s event!…

The Gordon Biersch booth

Gordon Biersch’s various SPAM-themed food items

Towards the end of the night, they were selling everything for just $2 each, so I bought a BBQ SPAM Slider to try…

Gordon Biersch BBQ Spam Slider: Guava Mango Chutney BBQ sauce, red onions, and SPAM in a sweet taro roll, $6 ($2 clearance price!). Was pretty good! They should have fried the SPAM more though (if at all; I think it was straight out of the can), as the BBQ sauce kinda’ overpowered the SPAM flavor as it was. But heck, for $2, it’s all good!

This has got to be one of the coolest ways to make use of SPAM can…

A SPAM tip can! Now when you finish reading my blog entries, you can kindly leave me a tip. Mahalo! lol

It’s a bird, it’s a plane, its… its..

It’s the Turkey SPAM MAN!

A SPAM JAM just wouldn’t be jammin’ without this…

I give that a “10 SPAM Musubi” Tasty Island rating! Witness the grill markings. Brilliant!

When you’re working on a SPAM Musubi assembly line, keeping the energy going with a couple cans of Red Bull can certainly help to keep things going!…

The Shack was in full force at this year’s event…

The Shack will soon be opening a location in the Waikiki Trade Center, next door to Zanzabar nightclub. Brendan, the owner, is that whacky guy in the back with the white visor.

The Shack was serving this very interesting SPAM burger…

The Shack’s SPAM Burger with Pom Frites (at least that’s what Brendan said it was) and 2 pickle wedges

You know what? That SPAM burger rocked! Good job, Shack!

Coconut Willy’s is a restaurant and bar with nightly live music, located in the Waikiki International Marketplace

Doraku Sushi booth

Giovanni Pastrami (from Lewers street) was offering two types of SPAM Pizza…

SPAM Pizza

Hawaiian” SPAM Pizza

The Giovanni Pastrami booth

As was the case last year, some of the food vendors didn’t include SPAM in their offerings, but mainly participated for the charitable cause and benefit of exposure. Here’s a “traditional” Greek Salad from the Leo’s Tavern booth…

Leo’s Tavern Greek Salad

and this beautiful tray of Baklava

Leo’s Tavern Baklava

The Simply Ono booth served up mostly traditional Hawaiian food and plate lunch fare…

I didn’t read the sign, but perhaps this Laulau has SPAM instead of pork in it?…

Simply Ono Laulau and Lomi Lomi Salmon plate

There were a a few non-food vendors, such as this Sarong and Pareo booth…

Hey, that pareo matches that girl’s blue hair!

Kapena was on stage providing the entertainment…

Kapena jams the SPAM Jam

There’s teddy bears, then there’s “SPAMMY” bears

SPAM logo golf tees, golf balls and a baseball

SPAM cookbook, pot holder and piggy, err, make that “SPAMMY” banks

That’s it. See you at next year’s SPAM JAM!

Related Links:
• Waikiki 2007 Spam Jam - The Tasty Island
• SpamJamHawaii.com

K’s Bento, $6 (fundraiser price)

Today our office made a bulk order of this bento from K’s Bento-Ya for a fundraiser held by a coworker’s friend. We paid $6 for it, but I think if you go there and get the same thing, it’s probably around $5.

There’s three generous pieces of Teriyaki fried chicken. The batter itself was excellent, almost tasting like Karaage chicken in style (due to the sweetness), but the boneless chicken underneath it was a bit overcooked and tough.

The hash patty was mostly mash-like potato, with very little corned beef in it. It was no better or worse than St. Louis Okazuya, yet either way, I’m still glad it was there for added variety.

The hot dog was just OK. At first bite, I thought it was a Vienna sausage due to the shape and texture, but after a few bites, it tasted, well, like a really cheap hot dog. lol

I really liked that egg-looking thing, which actually is made out of Tofu, with pieces of Kamaboko (fish cake) mixed in it. It had an almost custard-like texture, which indicates that it’s steam-cooked.

The two musubi were also just OK, and a gripe could be made for the lack of an Ume in the Nori Musubi. Gotta’ have da’ Ume, Aunty! As for the Maki Sushi, I’ve never been into this type, but the one here from from K’s was really good.. one of the best I’ve ever had of this genre.

Regardless of any of those shortcomings, I’d certainly welcome this Bento from K’s with open hands, chopsticks and mouth, if it were waiting for me on my beach towel after a long swim in the ocean. This type of bento tastes just as good at room temperature as it does piping hot, making it the perfect thing to pack for the beach!

Overall, we all gave it a unanimous 2 SPAM Musubi.

Bus’ em out, cuz!

K’s Bento-Ya
94-164 Awalau st. (Waipahu)
808-671-0160

Tasty Island Rating:

(2) Good. I’m glad I tried it. (Ono)

Related links:
K’s Bento-ya - Ono Kine Grindz review

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Recently, by highest recommendation from Diner “A”, I tried Zippy’s latest promotion at their take-out counter, the Teriyaki Meatloaf plate…

Zippy’s Teriyaki Meatloaf plate, $5.25

Wow. $5.25 for all that? Are you sure this is from Zippy’s? This dispels their “Jippo’s” nickname we normally give them. lol

Hey, this is ono!

The meatloaf itself has that classic sort of spongee “mystery meat” thing goin’ on, yet very “beefy”, and Zippy’s, a place I must say have perfected the art of brown and teriyaki gravy, does this meatloaf proud with the latter, drizzled generously over the star attraction, which is also smothered with sauteed white onions and green onion for garnish.

The savory-sweet Teriyaki gravy is a fantastic enhancement, and it takes the meatloaf in a whole nother direction, compared to the standard brown gravy, or ketchup, or whatever else you put on yours.

I wonder how Shiitake mushrooms would along with those sauteed onions on top? Hmmm.

Anyhow, this Teriyaki Meatloaf is a winner. Good job, Jippo’s, err, I mean, Zippy’s!

Zippy’s
www.Zippys.com

Teriyaki Meatloaf plate, $5.25 (take-out)
The Tasty Island rating:

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

Yesterday for lunch our gang had the “ono’s” for some grilled grindz, so we headed on over to Bob’s Bar-B-Que at the corner of Waikamilo Road and Dillingham Boulevard in Kalihi.

Bob’s often packs a major working-class crowd during the 12 O’clock lunch hour, with most parking stalls taken, so lucky we arrived before the rush and got in and out quickly.

This may appear to be your typical old-school plate lunch stand, but what really sets Bob’s apart isn’t how it looks, but how it SMELLS! As in billows of barbecue smoke wafting out from the exhaust vent, which immediately hit you once you’re in the lot, tempting to draw you in.

So let’s see what they got!

I love when there’s numbered pictures to refer to on a menu board. Every take-out restaurant should get into this practice. Makes deciding and ordering so much easier!

And that’s just their featured items. Behind the window is the main menu board that includes much more, including breakfast. There’s everything from Saimin, to baked beans, to their famous Chocolate Malts. I’ll run through a little more on that later.

Diner “E”, our official Kalihi Eats tour conductor, decided on his usual: the combo plate, this time the (#21) Kalbi Shortribs Combo…

Diner “A” went for the (#6) Mix Plate…

I also was in full “T-Rex mode” and went for the New York Steak…

There’s an area on the right side to sit down and eat….

The area view and property itself isn’t gonna’ attain 5-star status anytime soon, but it serves a functional purpose and is quite good at it. We had to scoot back to the office, so we ordered take-out.

Well, as is usually (or more like always) the case, the menu pictures were much prettier than what was actually served. But hey, this is take-out, not Roy’s or John Dominis, so our only concern was da’ flavah!

Diner “A”’s order: Plate #6 - Mixed Plate: Kalbi, Teri Beef, Teri Chicken, $7.35 (click view full size image)

Here’s a macro shot of that stack of a barbecue dream…

Flame-grilled Teriyaki Beef, Kalbi Shortribs, and Teriyaki Chicken

Witness the moist teriyaki and kalbi glaze, accentuated by those “papa’a” sear markings for the maximum boost in flavor. You just KNOW this is somethin’ ono! And it was all very moist, tender and cooked to perfection.

And when I said flamin’ grill, it was really flamin’…

Here we have Diner “E”’s dish…

Diner “E”’s order: Plate #21 - Kalbi Shortribs Combo with Fried Shrimp/Scallop, $7.60

What impressed me as much as that most excellent Kalbi (which they shared a piece for me to try), was how well the golden crispy shrimp went along with it. You’d think these two heavy-hitters would clash, but they actually go really well together. The shrimp aren’t very big, but the batter makes up for it in volume and clean, crispness…

Looking for excellent barbecued surf ‘n turf on a budget, look no further than Bob’s combo plates. This is the one to order.

Diner “E” also ordered a side of their Giant Fries…

#26 - Giant Fries, $2.75

I LOVE thick-cut fries like this. These are similar to the seasoned wedges at KFC, very tender and moist inside, with a mildly-spiced, crispy thin batter sealing the deal. This and one of their burgers would be fantastic. It also complimented my order quite well.

Speaking of which, here’s my plate..

Diner “P”s order: New York Steak, $7.30

OK, this place is all about grillin’ and BBQ, so you’d think they’d ace a steak, right? Nope. Compared to the other two plates my partners in crime enjoyed, my New York Steak here was rather disappointing. Shucks.

Just looking at it, doesn’t it almost look like it came out of a frying pan, and not off a grill? Where’s the cross-hatched sear markings? Also, the finely chopped garlic, salt and pepper seasoning tasted a bit bitter, thanks to the garlic being burnt by the open flame on the grill.

For presentation, and to check on its doneness, I cut it into bite size pieces, here…

New York Steak

That looks better, but what I think made this order fall short was that this cut of New York Strip tasted and had the texture of a previously-frozen steak, which, if was the case, robbed it of flavor and moisture. Thankfully it was still tender and cooked medium-rare as ordered, but still. While I won’t say it was bad, it wasn’t as great as I had hoped it would be. While I’m not expecting prime beef for just $7.30, just the fact that it was called “New York Steak” at a “Bar-B-Que” joint had my expectations high. Blazin’ Steaks got them beat here.

The front counter had a bin of condiments, including a bottle labeled “steak sauce”. Hoping it was A-1 (my favorite!), it turned out to be just shoyu mixed with Worcestershire sauce. Bleh.

Of course all the orders came with 2 scoops rice and mac’ salad. The mac salad was really good. Creamy, with a just grated carrots and chopped parsley.

Diner “E” also liked his side order of house-made Kim Chee, which he said was flavorful and on the mild side, which he prefers over the really hot stuff. He said they used to include the Kim Chee with the Kalbi combo, but now it’s a side order.

Next time I’m getting the combo plate. That Kalbi is up there with the best I’ve ever had. That, along with those golden crispy panko-crusted shrimp is a winner.

I’ll go over a few items on the take-out menu that stand out…

How about The Big Kahuna, which is a breakfast plate that includes 3 eggs (any style), choice of ham, bacon, links, corned beef hash, Portuguese or Vienna sausage, with 2 scoops rice, 2 slices of toast and 2 pancakes. All that for $6.25. OMG!

Whatever you do, don’t tell the doctor about that one. Actually, don’t even tell doc you eat at Bob’s. It’s our “little” secret. lol

Then there’s the Giant Burger for $3.40, OR, how’s this? The FAT BOY BURGER, which is a Teri Burger with fried egg on it. Whoah!

Other feature barbecue plates included Baby Back Pork Ribs, Polish Sausage (with Bob’s Baked Beans), Hamburger Steak, Loco Moco, Grilled Saba and BBQ Pork Chops, and that’s still just half of it.

Bob’s Bar-B-Que also offers Picnic Packs which include equal portions of Kalbi Shortribs, Teriyaki Beef and Teriyaki or Hibachi Chicken in packs based on people count, which amounts to $5.50 per person.

Bob’s also does catering, including all their favorites and then some. It’s quite a list, and looks pretty much within the ballpark on prices.

Here you can see they’re on the opposite corner of those Golden Arch guys…

Bob’s Bar-B-Que is located at 1366 Dillingham Blvd., on the opposing corner of McDonald’s and Midas.

Bob’s Bar-B-Que
1366 Dillingham Blvd (at Waikamilo Rd.)
Tel. 808-842-3663
Fax. 808-842-3662
6am to 10pm Monday-Thursday, 6am to 11pm Friday & Saturday, 7am to 10pm Sunday.

The Tasty Island Rating:

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

Note: This is a combined rating of Diner “A”’s mixed plate, which he gave 4 SPAM Musubi, Diner “E”’s plate, which was given 3 SPAM Musubi, and my plate, which was given 1 SPAM Musubi.

Related links:
• Bob’s Bar-B-Que - ‘Ono Kine Grindz review
• Bob’s Bar-B-Que features tasty grinds at low prices - Honolulu Advertiser review

When it comes to the back-to-basics, simple-is-best approach to Okazuya-style grindz, St. Louis Delicatessen is where it’s at.

This classic Okazuya shop, located at the corner of Waialae and 3rd avenue, across the St. Louis-Chaminade campus, has been here for decades and is still owned and operated by the same local Okinawan family.

Their signature Chowfun noodles are the foundation to their keep-it-simple approach, and above (or more often underneath) everything else, is THE item to order here.

Full serving Chowfun noodles, $2.00

The simplest execution of ever-so-slightly flavored Chowfun noodles (Hula brand we think), julienned carrots and string beans. That’s it. The flavoring is difficult to detect what exactly they’ve got in there. It doesn’t taste like oyster sauce, but perhaps a combination of chicken stock and/or dashi, and maybe perhaps just dash of shoyu. It’s just on the verge of tasting outright plain, yet there’s “something” in it that’s their secret. That verge-of-being-plain flavor is what makes them the perfect compliment with all the savory items that go with it.

Continuing this simple-is-best approach are all the “goodies” to complete the meal…

Pomai’s custom “oda”, $6.75

Here above on this custom order of mine we have: (top to bottom) vegetable tempura, shrimp tempura, potato tempura, nori musubi, nishime, fried chicken, potato hash and luncheon meat, over a bed of their signature chowfun noodles.

Diner “E”’s order…

Diner “E”’s custom “oda”, $6.70

Shown above on Diner “E”’s plate is: (top to bottom) vegetable tempura, nishime, long rice, cone sushi (aburage), potato hash and fried chicken, over a half serving of chowfun noodles.

Diner “A”’s order…

Diner “A”’s order: Plate B, $6.50

Diner “A”’s order shown above includes: (top to bottom) cone sushi (aburage), musubi (plain), potato tempura, fried chicken, luncheon meat, shrimp tempura, over a half serving of their signature chowfun noodles.

Just look at how much Okazuya grindz you get for under $7! Unless you’re really, really hungry, I swear any one of these plates could easily feed two, possibly even three adults. My eyes were certainly bigger than my stomach on my particular order, as it kept me busy nibbling away at that over a four hour period just to rebuild my appetite and finish it.

I already explained their signature chowfun noodles, so now let’s into detail on the rest of the items here.

First we must clarify on the tempura selections here. As you notice the, the batter isn’t your traditional Japanese style that’s delicate and flaky, but more “local style”, having a more glutenous and chewy texture to it. This applies to the vegetable and shrimp tempura.

Going back to simple again, the vegetable tempura is just carrots and string beans; the same thing used in the chowfun. But the combination works beautifully. I love this tempura! The shrimp size in that tempura is kinda’ small, but the flavor of it sure does permeate throughout the thick, glutenous batter its encapsulated in.

The potato “tempura” is the most interesting here, as it’s essentially a traditional Okinawan Andagi, with a thin sliver of sweet potato (not the purple Okinawan type) in the middle of it…

Potato “Andagi” Tempura

What’s interesting is how the flavor of this thin piece of sweet potato really punches through in that slightly sweet, chewy, nicely crusted Andagi “shell”.

The fried chicken is pretty much just your basic recipe, very crisp and crunchy on the outside, tender and moist inside. Simple. This goes great with that nori musubi.

Speaking of musubi, this is also another basic that St. Louis Okazuya excels at. The musubi has great integrity, and doesn’t fall apart like some other places’ musubi have a tendency of doing. The nori version (compared to the plain) has a piece of seedless Ume inside. That alone is worth the extra 10 cents.

The Nishime is another winner here. The broth has a deeply simmered dashi flavor, and the daikon, kombu and carrots are all tender and just soaking in the “onoliciousness” of that broth (hey, new word!).

The luncheon meat is the “institutional type” (not SPAM) found in that white square can, simply fried up. This also goes great with the nori musubi.

The potato hash is more potato than corned beef, and a bit loose (falls apart), so there’s better out there, but still, it works.

Diner “E” loves their long rice (a regular item for him), which is he says is also a simple recipe (he’s guessing) of shoyu, sugar, with the noodles cooked in chicken stock. Sounds good to me.

That pretty much covers our favorites at St. Louis Deli. I’d say the ultimate way to enjoy this type of food is to go buy your plates, then head on over to a beach park, either Ala Moana or up Diamond Head-Kahala side. Go for a swim to build up your hunger, then head back on the sand and dig into your St. Louis Okazuya lunch plate. The filling starch and salty, savory meats just hits da’ spot, along with the ambience of salty air and blue ocean just hits da’ spot. Das’ da’ best’est’est’est!

Here’s the menu*…

*Current as of this writing.

The front of the shop…

St. Louis Delicatessen shop front

Truly a hidden gem! The inside of the shop is very cramped, with only enough standing space for about 6 people max.. I arrived to pick up this order at around 10:30am, which when I walked in, there were only 2 people inside. Within minutes of me standing there, a line had already built leading out the door. Folks, as hidden as this place is, they are very popular, so don’t underestimate anything! And with most Okazuya shops, when food items run out, it’s out. That’s it. No more. Arimasen. So I’d recommend going early for best selection. At least before noon.

Located next door (to the left) of St. Louis Drive In on the corner of Waialae and 3rd avenue…

Remember, don’t get confused with St. Louis Drive In, or that sign. St. Louis Delicatessen is an unaffiliated business that’s NEXT DOOR!

So if you want Okazuya style grindz that’s fundamentally simple, yet absolutely delicious, at an unbeatable value, check out St. Louis Delicatessen.

St. Louis Delicatessen
3147 Waialae avenue
Tel. 732-0955
Hours: Tuesday - Saturday, 8am - 1:30pm (closed Sundays and Mondays)

The Tasty Island Rating:

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

BBQ Mixed Plate from Yummy’s, $7.50

Actually grindz had from several different days.

The BBQ mixed plate above is from Yummy’s Korean BBQ, located at the entrance of Don Quijote on Kaheka street, near Ala Moana. Yummy’s has locations all over Oahu.

This plate was indeed quite yummy. There was so much on the plate, I actually split and shared it with my girlfriend. The chicken especially had great char-grilled flavor, moist and tender, and the Korean BBQ sauce they use is excellent. One thing I always love about Korean restaurants - and Yummy’s is no exception - is the assortment of pickled vegetables to choose. The kombu and cucumber selection here tasted kinda’ like Namasu.

As you see, they share space with Bale Sandwich.

Next on the table…

Mini Bento from St. Louis Drive In, $4.50

Not to be confused with St. Louis Delicatessen (the Okazuya) located next door (different owners). I actually drove here yesterday to grab a Chow Fun and Tempura Okazuya plate next door at the Deli, but they were closed, and I was bummed. A sign on the front said they’ll be returning April 8th. Probably went to Vegas.

St. Louis Drive In has so many menu items, it’s mind boggling. I should have ordered the “Japanese Plate”, which includes Sashimi. That would have hit the spot.

St. Louis Drive In. The wood door to the left is the entrance to St. Louis Delicatessen, who were closed on this day. Shucks.

Located at the Makai-Diamond Head side of 3rd and Waialae avenue

Next up…

Corned Beef Sandwich combo from Zippy’s, $4.70

I can’t call them “Jippy’s” with this deal. They’ve amazingly underpriced themselves here with this massive Corned Beef Sandwich combo, which includes fries and a drink. This isn’t any canned or packaged stuff, but the real deal, piled with thick slices of freshly boiled corned beef and cabbage, laid upon an onion roll bun buttered with mayonnaise.

This is actually diner “E”’s dish, as he proudly holds it up here after taking a few bites…

“Hurry up and take the damned picture… I wanna’ eat!”

This is a special that occurs only one day out of the month, so you need to check their website when exactly it will be available again. As you see, he gave this a solid 3 SPAM Musubi (very good) rating.

Finally…

Supreme Pizza from Costco, $1.99

Another one of Diner “E”’s grinds of the day. What can I say? It’s a buck-ninety-nine. It’s pizza. It’s “Costco huge”.

Personally I don’t care for the crust on Costco’s pizza, finding it to be “spongee”. Neither do I like their sauce. On the cheap, I’ll take Little Caesar’s over them any day. Of course if it’s free I’ll eat it. lol

Looking at the prices here, I think I need to rename this site “Honolulu Cheap Eats”. DDL would love that!

Oodles of Vegetarian Chow Fun noodles

Mention Chow Fun noodles to anyone who grew up in Hawaii, and chances are what immediately comes to mind is the “Manapua Man”, or an Okazuya. For the latter, my pick for “best Chow Fun” goes to Matsumoto’s on Gulick, and the “keep it simple” approach to perfection at St. Louis Delicatessen on Waialae.

Chow Fun is another of those seemingly simple dishes, yet it can also be ambiguously complex, with so many interpretations, and no “local standard”. It’s easy to mess up it up by overdoing it and adding too many ingredients, where it ends up “lost”.

Recently a new member on a discussion board I frequent shared a recipe for her “Vegetarian Chow Fun”, which had me intrigued to try, since she mentioned she used to operate an Okazuya shop herself.

I’m assuming it’s called “vegetarian” due to the lack of chicken, charsiu or luncheon meat in it, which is most often what Chow Fun is prepared with here in the islands. But what had me most curious was the use of Hijiki, which I’ve never cooked with before.

So I went for it. Here’s the recipe…

—————————————————————–

Vegetarian Chow Fun Noodles
by kani-lehua
Serves 4

Ingredients:
• 1 package dried chow fun noodles (Hula brand)
• Shiitake mushrooms (don’t forget to soak them first, julienned)
• Carrots and onions, julienned
• Green onions, chopped (for garnish)
• Broccoli and zucchini, cut into bite size pieces
• 1 can water chestnuts (the ones already sliced)
• Hijiki (dried black looking seaweed, soak in water to rehydrate)
• Oil for stir frying
• Sesame oil for drizzling when everthing is pau cooked.
• Grated ginger and garlic (according to taste)
• 2T shoyu (i guess you could sub bragg’s amino acids, but i don’t know)
• 1T vegetarian style oyster sauce (if no more, use regular)

Boil noodles until al dente. You have to keep checking on them. app. 9 minutes. rinse in cold water and drain. Cut noodles in half and set aside.

In a large skillet or wok, saute the garlic and ginger (do not burn) for app. 1-2 minutes in the oil. add the shoyu or bragg’s and oyster sauce. mix until well blended.

Stir fry all the veggies until al dente. Add the cooled noodles and heat through. Drizzle with sesame oil (don’t over do it) and then toss in the hijiki at the end.

—————————————————————–

What’s obviously the most important factor in this recipe is the type of Chow Fun noodles, as in this case is called for HULA BRAND…

Hula Brand Chow Funn, purchased recently at Tropic Fish & Vegetable Center on GOB clearance for just 50 cents a bag!

Interestingly, when uncooked and dry, these noodles appear “pasty” and delicate, but once they begin to cook in the water, they really tighten-up and become resilient. I think that has something to do with the Potassium Carbonate in it. I’d go as far saying you could make a darned tasty Fetuccini Alfredo out of this.

What’s nice about this package is that it includes 4 individual servings bundled up separately, which should come in handy for restaurant service.

Here’s the cooked Chow Fun (Funn), perfectly al dente…

So while that’s set aside, you saute all the veggies…

When these are all cooked, throw the cooked Chow Fun into the pan with it, combine and finish the dish according to the instructions in the recipe above.

I actually rushed this job, not paying particular attention to how I cut the veggies, as you can tell. As far as the quantity of veggies, it’s really up to you. For that one package of Chow Funn, I used half a Zucchini, 1 large carrot, and about 8 medium-sized Shiitake mushrooms. I also only used only about 1/3 of the can of sliced water chestnuts, as any more than that looked like it would have been too much.

I must note, sometimes the noodles may be sticky or dry from sitting, so when I added them in, I also sprinkled some water and a drizzle of extra cooking oil to “loosen” it up. That worked. I also had to readjust by adding a little more Oyster Sauce.

Speaking of Oyster sauce, that’s another key ingredient here, as that’s the main “flavorizer”. In this preparation, I used Shirakiku brand Premium Oyster Sauce, which was fantastic. Others swear by the Lee Kum Kee brand. Up to you.

I added very very little Sesame oil at the end, as the stuff can be overpowering. But what little was added gave it that “nuttyness” that helped punch out the flavor of the Shiitake mushrooms.

That first photo shows the finished dish in the pan, all done and ready to serve.

Note that I also added Beni Shoga on the right side (red stuff), which goes well with anything savory.

What does bring savoriness to the table here is of course the Shiitake mushrooms, but also the Oyster sauce, along with the way the garlic, ginger and onions are sauteed in the oil before everything goes in.

The Hijiki added a “seafood” like element to it, along with it’s crunchy texture, yet I added just enough, but not too much where it may have been overpowering. You have to be careful how much you add in.

As for the “vegetarian” part, most carnivores would be hard-pressed to find anything “not meaty” about this dish. It doesn’t miss the chicken, char siu or luncheon meat at all.

Now the devil on my right shoulder knocks on my brain and says, “Wait a minute? No meat you say? Well, let’s add some on top of it, Okazuya style!”
So I added a cooked Teriyaki Winner on top. This kine..

I swear, these are one of the BEST hot dogs on the market. I’m not really a huge Teriyaki fan, and I try not to eat too many hot dogs for health reasons, but for what it’s worth, this one has that perfect balance of savory-sweet going on, with hint of shoyu-laced depth that’s unlike any other hot dog I’ve ever had. Knowing how popular Teriyaki is in Hawaii, If Costco sold these at their concession, they’d probably move containers full of the stuff.

The devil made me do it…

I think I’ll name this one “Da’ Hana-koko-lele” Okazuya plate

Hey, this was somethin’ yum! There’s almost this “surf ‘n turf” thing going on with the combination of the Hijiki and the savory-sweet hot dog. I’d take out the Shiitake mushrooms next time though, if I’m gonna’ “carnivorize” this Chow Fun, as that, combined with the porky wiener was a little too “meaty”. Still ono though.

Back to the original recipe, this Vegetarian Chow Fun recipe, as is, turned out to be a winner. It’s relatively cheap and easy to make, and best of all, it can be served as a delicious, satisfying, nutritionally balanced, guilt-free (if you resist the hotdog!), all-in-one meal.

Mahalo kani-lehua for sharing it!

Tropic Fish & Vegetable Center closed their retail outlet yesterday, March 31, 2008, to focus on their Wholesale distribution division, DBA Tropic Fish Hawaii

The headline in today’s Honolulu Star Bulletin read “Aloha Means Goodbye”, covering the epic final day of passenger flights for Aloha Airlines yesterday, March 31, 2008, ending an era of 62 years of inter-island service in Hawaii that began in 1946.

What you might also want to be aware of is that Tropic Fish & Vegetable Center in Ward Farmer’s Market also shut their doors yesterday for good, after being in business there for over 56 years.

While “aloha” does mean “goodbye”, fortunately for Tropic it also means “hello”.

Goodbye retail, hello wholesale. According to Hawaii Business Magazine, the family owners of Tropic Fish & Vegetable Center are closing their retail operation to restructure and focus on their more lucrative wholesale produce and seafood distribution division. They will be partnering with the parent company of Hilo Fish Company to form what will be named Tropic Fish Hawaii, effective today.

Kiyoshi and Katherine Tanoue opened Tropic Fish & Vegetable Center in 1951 as a small retail market, at a time when Farmer’s Market was just part of an obscure industrial warehouse cluster between “backroads” Auahi and Queen street. From these humble beginnings, they would slowly progress into becoming one of Hawaii’s top 250 businesses in the state.

This was taken just this past month, where the cracked seed station has already been removed from the countertop on the left, as well as many of the gandola shelving for the grocery items on the right.

Along with locally-supplied, reasonably-priced fresh island produce and seafood (as well as freezers-full of older stuff), it was a full-fledged mom ‘n pop convenience mini-mart, with everything from American to Asian groceries, snacks, cracked seed, beverages and liquor, to fresh-made sandwiches, musubi and bento lunches.

One of many ono and very affordable bento lunches from Tropics

An aunt of mine who used to operate a Hawaiian food catering business, relied on Tropics as a primary resource for specialty produce such as Luau leaves, taro root and sweet potato, where they could order in bulk quantities at discounted rates. They also often supplied fresh-caught island crab, tako and various types of fish needed for the menu.

Limu Kohu (shown), fresh Akule, Opelu, Menpachi, Monchong and many other hard-to-find locally-caught seafoods were often available Tropics

Haili’s and Marukai still have 2 more years on their lease contract at Ward before any development changes are due to happen to the building they’re currently in. When that does happen, both Haili’s and Marukai employees have told me their plans are (hopefully) to relocate within a nearby area. Thank goodness.

As seen in this 2006 photo, now that Tropics is gone, all that will continue to remain today, of what was once a bustling farmer’s market in every sense of the word, are Marukai, Lin’s and Haili’s. Sharing a small corner space of Haili’s is Stanley’s Chicken Market.

They say change is inevitable, and it’s wonderful to hear Tropic has been able to reinvent themselves and go in new directions. Yet it’s also difficult to say goodbye to the “good ole days”. While it’s almost surreal to have “Aloha Airlines” and “good ole days” in one sentence or paragraph about a bygone era, unless something drastically happens soon, such will be the case. More than surreal, it’s absolutely heartbreaking.

Now that Tropic Fish & Vegetable Center is gone, Haili’s Hawaiian Foods must carry the torch as the last of the original tenants dating back to the “good ole days” at Ward Farmer’s Market.

P.S. To all the ohana of Aloha Airlines, my prayers and thoughts are with you.
God Bless.

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…

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

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!)

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!)

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.

L&L Hawaiian Barbecue Iwilei - Fried Mahi Mahi plate, $6.95

A new L&L “Hawaiian Barbecue” restaurant recently opened in the business area surrounding the bustling Costco membership megamarket anchor tenant in Iwilei, adjacent to Dole Cannery.

I must admit to having a bitter, jaded taste about L&L after trying several newer locations around town over the years recently and finding their food mostly generic and lacking in character. Part of the problem is that most of them use a flat top griddle (basically a frying “pan”) to cook their food vs. an open-flame gas grill, which essentially makes their claim “Hawaiian Barbecue” almost a heresy.

But it can’t be that bad, right? Many rave about them, and surely each franchisee puts their own twist - if not slight - on what they serve. At least we hope. So what the heck, we decided to try this new one that recently opened by the Iwilei Costco.

Here’s Iwilei Costco…

Just east across the parking lot from this vantage point is L&L Hawaiian Barbecue, next to Quiznos Sub and Hawaiian Furniture & Lamp Company…

L&L will be holding a “Green Corned Beef Musubi Eating Contest” at Kahala Mall on March 15, 2008…

They were asking customers to enter. I never got around to find out what exactly is a “Green Corned Beef”. What the?

Here’s the front counter and menu board…

The place was certainly well-staffed, indicating they’re very busy. When we arrived this past Friday just before noon, they were steady, but no lines.

So what to order? Let’s look!

All I can say is goodbye to the $5 plate lunch. Market prices at restaurants, not only here at L&L, but all across the island have risen considerably over the past few years, thanks to inflated real estate and energy costs.

Diner “A”decided to go with the fried Mahi Mahi plate…

L&L Hawaiian Barbecue Iwilei - Fried Mahi Mahi plate, $6.95

L&L Hawaiian Barbecue Iwilei - Fried Mahi Mahi plate, cross cut

Diner “A” gave me a piece to try and, I must say, this was ono! Uh no, it’s Mahimahi, but it’s ono! Very moist and tender, while the batter was delicately-crunchy and nicely seasoned. The simplified tartar sauce served with it had a nice twang-slash-tang to it. I’d like to order this next time, substituting the rice for fries to make for one great, value-priced fish ‘n chips!

What’s with the fish? The first thing that comes to mind when you mention L&L Drive Inn is massive servings of beef and chicken, right?

Well like Diner “A”, I’m watching my “girlish figure” (lol!), so I too chose fish and went with the “Healthier Choice” Garlic Ahi…

L&L Hawaiian Barbecue Iwilei - “Healthier Choice” Garlic Ahi plate, $6.50

As you see, it’s a steak-cut piece of Ahi, simply sautéed with finely chopped garlic, salt and pepper. It’s served over a basic tossed green salad, brown rice and kidney beans; the last one I didn’t expect, as it’s not listed or pictured on the menu.

There certainly was an abundant amount of greens in this plate…

So much so, that they gave me two packets of Italian dressing. And it needed it. The only gripe was that the kidney beans tasted like (actually, I’m pretty sure) it came straight out of a can, with no seasoning or further preparation whatsoever. So I’m guess it was intended to be incorporated into the salad, which is what I did. That worked.

The Garlic Ahi was a bit overcooked for my taste, but otherwise flavorful thanks to the garlic seasoning.

As a whole, for $6.50, a satisfying and filling meal.

While this new L&L location isn’t any redemption of my gripes mentioned earlier, it does fit well within the area with what it has to offer.

So next time a $1.50 hot dog and drink at Costco doesn’t quite cut it, meat, rice and more are just a few parking stalls away.

Related Links:
www.HawaiianBarbecue.com

City Square in Kapalama, originally a GEM department store, has become a bustling strip mall with a variety of businesses, including a pet shop (in the space where Shiro’s Saimin stand used to be), a flower shop and, where Grocery Outlet was formerly located, a discount used furniture warehouse store.

What actually is its current anchor tenant and partial-namesake is Honolulu City Hall, a government office where folks from all over the island come to get their Hawaii state driver license, take care of DMV matters and other City & County affairs.

When hunger strikes, there’s also an interesting variety of eateries to choose from. So this past week, me and my two coworkers went here to seek out whatever it is we felt hungry for.

Diner “A” had the “ono’s” for a bento, so he went with a Garlic Chicken and Teriyaki Beef mini bento from Sugoi Bento and Catering just a few doors mauka of Young’s Fish Market…

Sugoi Bento & Catering: Garlic Chicken and Teriyaki Beef Mini Bento, $5.35

He loved the Garlic Chicken, but wasn’t very fond of the Teri’ Beef.

Sugoi Bento has a substantial selection of local favorites on the menu, including breakfast, ala carte dishes, bentos, noodles, salads, plate lunches, and even their own bottled signature bottled sauces. I’m most curious about that Ahi Loco Moco. There’s also a Teri Loco Moco. Very interesting.

Diner “E” checked out Young’s Fish Market where he chose a Pastele and Turkey Tails plate…

Young’s Fish Market: Pastele (Puerto Rican) and Turkey Tails. Includes 2 scoops rice and mac’ salad, $7.00.

Well OK, that doesn’t make for a pretty presentation in a photo, but Diner “E” said that Pastele was excellent. And he ALWAYS orders those juicy Turkey Tails at Young’s, which is one of his favorites.

As you may know, Young’s Fish Market is one of Honolulu’s most reputable purveyors of Hawaiian Food, serving up what is arguably the BEST Lau Lau in the state. They have Hawaiian combo plates that range from $8 to $15.

Or you can get all the good stuff ala carte: Laulau, Kalua Pig, Pipikaula, Salted Butterfish, Salted Salmon, Chicken Long Rice, Tripe Stew, Squid Luau, Pua’a Na’au Lu’au, Beef Stew, Pasteles, Butterfish & Watercress, Raw Crab, Inamona, Dried Aku, Dried Opae, Dried Ahi, Poke, Haupia, Kulolo, Sweet Potato, Char Siu, Roast Pork, Turkey Tails, Boiled Peanuts, Smoked Marlin, Portuguese Sausage, Chili Pepper Water and Sashimi platters. Hungry yet?

I chose Korean and went with a Fish Jun plate from Chong’s Bar-B-Q…

Chong’s Bar-B-Q: Fish Jun plate, $6.50

Chong’s has a rather cozy dining room where you’re served restaurant style, or you can order take-out like I did here. The typical Korean menu is all here, including Kal Bi, Bi Bim Bap, Meat Jun and everything else, all including your choice of 4 Korean style pickled vegetables from the wide selection available at the front counter. I especially loved their simmered Shoyu Potatoes. Winner.

The fish jun batter was tasty and more on the crispy side, which was different, but the fish inside, which I’m guessing was something cheap like Pollock, was rather bland and sliced too thin. Still, the portions were generous, all the vegetables sides were excellent and the price very reasonable. If I worked closer to City Square, I’d certainly make this place a regular stop.

Another popular local eatery here is Kapiolani Coffee Shop, who are known for their ono Oxtail Soup, Pig’s Feet Soup and Kim Chee Fried Rice. They also have hot cakes and eggs breakfasts, sandwiches, burgers, dogs, and plate lunches in a comfortable coffee shop environment.

So next time you need to renew your driver’s license, car registration or transfer a title and the stomach begins to growl, ono grinds are just a few doorsteps away!

Related Links:
• Sugoi Bento & Catering
• Kapiolani Coffee Shop at Kam Bowl (Ono Kine Grindz review)
• Chong’s Bar-B-Q (Yelp.com review thread)

Or more specifically, the “brown gravy” at Rainbow Drive In.

About a year or so ago, The Food Network’s “Secret Life of…” show with Jim O’Connor featured a segment on Rainbow Drive In, putting a spotlight on their Loco Moco plate, which the owner said was one of their most popular items. So if this was broadcasted on national television, it’s gotta’ be great, right?

First, I’ll admit I don’t eat plate lunches too often (I need to keep my “girlish” figure ya’ know! lol), which is why I’m not a “regular” at places like this, but this past weekend I was looking for something filling for lunch, so we stopped by Rainbow Drive In where I decided to give this touted Loco Moco plate a try for the first time.

Rainbow Drive In Loco Moco, $5.75

Unfortunately, the brown gravy, which is the essence of this dish, was just such a deal-breaker. What is up with that chili flavoring in it? It tastes like they add chili powder or the chili gravy itself into the same pot as the brown gravy, giving it this odd combination that doesn’t match at all. If you look at its color, it even has a reddish hue to it, which sort of validates my assumption of what’s in it. Overall it was bland, lacking in depth and character and, simply put, just weird.

Under that were two over-easy eggs, which I would have prefered sunny side up (they didn’t ask), but that’s OK. At least these were done perfectly, with the yolk still runny, just how I like it.

Digging deeper, we get to the two hamburger patties, which were just OK. Nothing that would win any hamburger steak plate competition. It looked and tasted prefab. Not house-made. Also, it was cooked on a flat top griddle, not flame grilled, which the latter could have really helped improve the weirdness of that gravy on top.

Of course under all that was the standard two scoops of rice.

The second disappointment was the Mac Salad. The macaroni itself was way overcooked and soggy, making it taste and feel like I was eating a spoonful of straight mayonnaise. I took one bite and that was all I could stomach.

In fact, I could barely eat half the plate until I finally couldn’t take anymore of that weird gravy and tossed the rest.

The last really good Loco Moco I had was at Big City Diner at Ward. Now those guys know how to grill burgers and brew brown gravy! Still, I’ll never forget the Loco Moco at Country Kitchen (now closed) way out in Kaa’awa next to 7-11. Absolutely was da’ best’s’est!

While I won’t call it a pot of gold, I will say there was a really ono plate of Teriyaki Beef at the end of this Rainbow. So there is hope!

Rainbow Drive In Teriyaki Beef Plate, $5.75

My girlfriend ordered this plate, and fortunately had enough to share with me. The teri’ beef was flavorful, tender and moist, seared on the edges, and the teriyaki marinade was just right - not oversoaked, which is often the case with teriyaki beef. You could really taste the ginger, which I love in how that compliments the beef. It’s served over shredded Iceberg lettuce, which brings a nice balance to the dish. Unfortunately, this plate was also served with that horrid Mac salad, which would be more aptly named “Ball of Mayo”.

Getting back to that Loco Moco gravy, I don’t think that was a mistake either. It must be their standard brown gravy recipe, because my girlfriend ordered a veal cutlet plate with gravy from there before and it had that same weird chili flavor in it.

Perhaps the cook or owner thought so highly of their Chili, which is also a popular item at Rainbow’s, that they figured they’d include some of that flavor in the “brown” gravy. Dunno.

IMO, the brown gravy on a Loco Moco should be hearty, meaty and deep. Where you can taste the browned bits of beef used to flavor it. Ya’ know? Most of all, it certainly shouldn’t taste like chili or curry! Shoots, I’m happy with the packaged brown gravy mix in the supermarkets. That’s good stuff!

As far the Mac Salad, this could have just been a blunder for that day, which happens at almost ALL restaurants. This might just be that one time the cooks forgot about the macaroni boiling in the water and overcooked it. At least I HOPE that was the case.

As far as the establishment itself, it’s truly a Kapahulu avenue old timer landmark, with all the ambience of a local style plate lunch stand.

It’s also conveniently located within walking distance to Waikiki beach, making it a popular stop for hungry tourists, surfers and sunbathers.

They also have souvenirs that would make great gifts especially for Hawaii expats…

Rainbow’s is certainly doing something right, because the place is always packed. I know, as I drive past there almost daily. As mentioned earlier, I don’t eat plate lunches that often, and surely there are other items on Rainbow’s menu yet for me to try that I’d really like, such as I did with the Teriyaki Beef.

I normally don’t post about food I didn’t enjoy, but I had to get this off my chest. And of course I have to be honest; I’m not gonna’ say it’s good if it’s not. Yet, contrary to my experience, plenty of folks over YELP! rave about the Loco Moco.

If you’ve had a Loco Moco at Rainbow’s Drive In, tell us your thoughts on it. Or if you have a favorite dish you like from there, please leave a comment and let us know.

What others have said:

• Ono Kine Grindz - Rainbow Drive In
• Yelp! - Rainbow Drive In

Hot on the heels, err, make that bowl of yesterday’s Gyudon, I present to you my very own creation here in what