Hawaii Restaurants

Ali Carte

Where Local Flavors Reign Supreme

Story By Ali Resich Photos By Nathalie Walker

June 10 - 16, 2012

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No matter what Shane Yang is cooking up at his Curry King eateries, he always keeps local flavors in mind. After opening the original castle of curry at Ward Warehouse last September, Yang recently expanded his market to include a second location at Chinese Cultural Plaza in Chinatown.

Customers have been coming back for second helpings of classic and healthy Japanese curry made entirely from natural ingredients, as well as bowls of sizzling Paitan Ramen. And those aren’t the only enticing options in the restaurant’s repertoire of flavorful dishes locals love to embrace.

Yang’s Sauteed Garlic Butter Salmon ($7.25) consists of fresh Atlantic salmon pan-fried with a simple combination of butter, salt, pepper and a splash of lemon that lets the sauteed garlic — in all its effusive glory — stand out. “Hawaii loves garlic,” says Yang with a smile. The savory fish is complete with Japanese pickled vegetables and rice.

The owner also recommends trying his Pork Yakisoba (fried noodles) priced at $6.25. “I use a lot of local flavors and make a lot of local Japanese dishes,” Yang says. These noodles are filled with fresh vegetables, cabbage, bean sprouts and teriyaki sauce. What gives them their great flavor, though, is the addition of pork belly that’s been marinated in soy sauce and spices. “The fried noodles have always been really popular,” says Yang.

Enjoy any of the curry aficionado’s dishes during lunch at the Cultural Plaza, or for lunch and dinner at Ward. Either way, it’s time to get your local flavor on.

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