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Jus' Desserts
Jus' Desserts

The Sweetest Local Delights

By Nicole Kato Photos By Nathalie Walker
January 13, 2013

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The Bumbucha boat in Sam Choy’s Breakfast, Lunch & Crab describes the restaurant perfectly — big helpings of delicious food. And in the more than 15 years of its existence, the restaurant puts out dishes that keep locals happy and satisfied, and that’s no different for its desserts.

With hearty portions that Sam Choy’s offers, it’s hard to imagine leaving that little extra room for dessert. But the establishment has a great assortment of desserts that will leave your mouth watering.

Sam Choy’s Apple Cobbler ($6.95) boasts an extra helping of sugary goodness with a scoop of vanilla ice cream on top. General manager Jeffrey Gaspar says the dessert contains glazed apples with a crumble sugar-sweet crust on top that’s perfectly heated to combine with the cool effects of the ice cream.

Wahiawa Pineapple Cheesecake ($6.95) is one of Sam’s signature desserts that uses locally grown pineapple from Wahiawa. “And it comes with a sort of cookie crust on the bottom,” adds Gaspar. This tasty treat also is topped with whipped cream and a strawberry slice. Unlike normal cheese-cakes, Wahiawa Pineapple Cheesecake is lighter, but still packs that flavorful punch that pineapple has to offer.

Keeping with the local trend, Crispy “Island-Grown” Banana Lumpia ($6.95) uses locally grown bananas in this deep-fried classic. From the time your server walks over to your table and presents this island favorite, you’ll be able to take in the aroma of perfectly heated banana. The extra drizzle of chocolate sauce and vanilla ice cream only adds to the flavors and texture.

Apple Cobbler, Wahiawa Pineapple Cheesecake and Crispy “Island-Grown” Banana Lumpia are just three wonderful desserts that adorn Sam Choy’s menu. And after tasting any of these after-dinner delights you’ll be coming back for more.

Sam Choy’s Breakfast, Lunch & Crab

580 N. Nimitz Hwy., Honolulu
545.7979
Breakfast and lunch: Tuesday-Friday, 7 a.m.-2 p.m.; Saturday and Sunday, 8 a.m.-2 p.m.
Dinner: Sunday-Thursday, 5-9 p.m.; Friday and Saturday, 5-10 p.m.