A Flamboyant Finish That Really Sizzles
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Kit n Kitchen’s menu has been well received for the numerous dishes that adorn its pages, and there also is an array of desserts to choose from.
The best part about the restaurant’s great selection of desserts is that Kit n Kitchen is open until midnight daily. This means you can satisfy your sweet tooth late into the night.
The restaurant’s Creme Brulee ($4.95) is the perfect ending to any meal.
“It’s all homemade, and we created a lighter one that’s still tasty,” explains owner Kit Yiu. “Some creme brulee is kind of heavy.”
Yiu explains that the creme brulee is served a la carte and also is available with the four-course meal.
Sun Tan Banana ($4.95; add ice cream for $1.50) puts a new spin on bananas foster and features crispy banana with whipped cream.
“We had this for more than 12 years,” Yiu says. “Everybody loves it. It’s crispy on the outside, and it’s not too heavy.”
He says it’s a popular dish because it’s refreshing, yet crunchy, and it goes well with vanilla ice cream.
Crepes Suzette ($6.95) features flambe crepes with caramelized sugar, zests of orange and Grand Marnier.
“It’s a new hit now,” Yiu says. “Once a customer tries it they have to come back and order it. They always leave room for Crepes Suzette.
“We light the Grand Marnier in front of customers, so it burns off the alcohol, and it gives flavor to the crepes.”
Kit n Kitchen also prepares a homemade syrup for this dish, made with orange, sugar and butter.
Other crepes on the establishment’s dessert menu include Banana Crepes ($6.95), Strawberry Crepes ($6.95), Sweet Peanut ($6.95), Crepes Tiramisu ($7.95) and Princess Chocolate ($7.95).
And if you aren’t in the mood for crepes, don’t fear! Kit n Kitchen also has Ice Cream Sundae ($4.95), Molokai French Toast ($6.95), Belgian Waffle Sundae ($6.95), and NY Cheese Cake ($4.50), among others.
“Dessert is always a good ending to anything on our menu,” Yiu says.
Kit n Kitchen
1010 University Ave., Honolulu
Daily, 11 a.m.-2 p.m. (lunch), 5 p.m.-midnight (dinner) Saturday-Sunday, 8-11 a.m. (breakfast)