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Kit n Kitchen

Digest Kitchen Insider

August 12, 2012

Story By: Dining Out Team |

Owner Kit Yiu

Ever wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience.

This week, Dining Out got the inside scoops from Kit n Kitchen’s owner Kit Yiu, who gave us a little taste of Kit n Kitchen and shared just what fuels his culinary drive.

Name: Kit Yiu
Title: Owner of Kit n Kitchen
Training/Education: Twenty years in Euro-Asian cuisine, trained in Japan, Europe and the U.S.

Who or what inspires you as a chef/manager/owner?

My passion for food and traveling inspires me. I have been traveling and training in different countries, and that gives me a solid foundation when it comes to cooking. By combining the bold character of European cuisine and lightness of Asian cuisine, I create a fusion of Euro-Asian-style dishes.

If you could serve food to a celebrity, who would it be and why? What dish would you serve?

Michael Symon, because he is the symbol of the food industry. I believe he can inspire me. I’ll serve him our very popular Red Wine Ox Tail Stew.

What is your favorite dish on the menu? Why?

Anything with our signature and very own blend of chimichurri sauce. The sauce pairs perfectly with Rib-eye Steak and Bone-in Pork Chop fresh from the grill.

Is there a dish that you create that’s not on your menu, but available upon request?

We have many dishes that are not on the regular menu, but on a “Back-Stage” menu. On this menu we create many dishes upon customer request, such as foie gras, caviar, and the most popular item is Spicy Chilli Crab Singapore Style.

Kit n Kitchen

1010 University Ave. B-3, Honolulu
942.7622
Monday-Friday, 10 a.m.-2 p.m. and 5 p.m.-midnight
Saturday and Sunday, 8 a.m.-2 p.m. and 5 p.m.-midnight

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