First-Class, Decadent FareChew On This Digest
November 4, 2012
Story By: Alana Folen | Photos by: Leah Friel
A fusion of French and Laotian cuisine is intertwined into succulent works of art at JJ Bistro & French Pastry in the heart of Kaimuki on Waialae Avenue. Owner and chef JJ Luangkhot first opened the restaurant in Aiea in 1995, before making the move to Waialae four years later.
Luangkhot’s signature Chocolate Pyramid is a mainstay on the menu, and you’re depriving your sweet tooth if you haven’t yet had a bite. Yet, it’s also Luangkhot’s rich and flavorful entrees that captivate the crowd.
“Signature Baked Rack of Lamb Wellington ($18.95) is our No. 1 seller,” Luangkhot says of this dish that’s available for lunch and dinner.
Luangkhot’s masterpiece features two New Zealand lamb chops marinated with rosemary, and salt and pepper, and wrapped in a flaky puff pastry dough. It’s then finished off with a black pepper cream sauce garnished with sweet peas and red bell peppers.
“The lamb is so flavorful and moist that it really shouldn’t be masked by other flavors. However, the rosemary reduces that aroma of the lamb that some people don’t care for,” Luangkhot explains.
Starting today and through the month of November, Luangkhot also will highlight Tristan Lobster Cheese Ravioli ($12.95 lobster meat, $18.95 lobster tail), which presents patrons with a quarter-pound Tristan lobster tail paired with spinach and cheese ravioli dressed in a mascarpone cheese herbal sauce and adorned with pieces of zucchini, bell peppers and carrots.
“Tristan lobster is the tastiest lobster in the world,” Luangkhot says. “It’s found in the deep, cold waters between South Africa and Argentina.
“With this entree, we really want to bring out the mascarpone flavor, which is creamy and sweet.”
JJ’s Bistro & French Pastry
3447 Waialae Ave., Honolulu
Monday-Saturday, 9 a.m-9 p.m.
Sundays, 11:30 a.m.-9 p.m.