Eat for a ‘Hy-Er’ Cause During Special DinnerColumns Foodie Fare
November 24, 2013
Story By: Christina O Connor | Photos by: Leah Friel
Noted for its quality meats and romantic ambiance, Hy’s Steakhouse also has a hand in community outreach. This Tuesday (Nov. 26) Hy’s Steak-house offers a special menu to benefit relief efforts in the Philippines. The Haiyan Relief Dinner features a set menu comprised of three courses all that give a nod to Filipino fare.
“Since its for the Haiyan relief effort and our chef is Filipino, we wanted to do a Philippines-inspired menu,” says vice president and general manager Bob Panter.
Not only is it a chance to see Hy’s cook up a completely different type of food than its usual Continental cuisine, but it’s also a chance to contribute to the relief effort simply by eating good food.
“We thought that the community would like the chance to contribute to this cause,” Panter says. “These people need a lot of help. And we have always had a lot of Filipino workers at Hy’s, so it seemed obvious.”
Options for the first course include the Beef Vegetable Lumpia with Garlic Vinaigrette and Sweet Chili Sauce. Featuring beef and vegetables in a delicate shell, this is Hy’s take on a classic Filipino dish. Another option includes the Pako Fern Salad, which features red and yellow grape tomatoes, sliced red onion and mixed seaweed all accented with a ponzu patis dressing. The final option for the first course is the Scallop Egg Drop Soup, which also has bamboo shoots, marunggay leaves and green onion.
Next up is the entree course, which also comes with three choices. These include the Adobo Bone-In Short Ribs (Osso Bucco Style), which is served with white rice, grilled okra and sweet chili pepper, and the Pan Seared Monchong in Calamansi Butter. The third entree item is the Surf and Turf, which features 5 ounces of USDA certified prime filet mignon and sauteed shrimp with coconut milk sauce.
Dessert options include Filipino favorite Halo Halo, a sweet, creamy mixture of sweet beans, flan, palm fruit, sweet ube, coconut gel, banana and ube ice cream. Other desserts include the Leche Flan and Haagen-Dazs Vanilla Ice Cream or Sorbet.
The Haiyan Relief Dinner is $75 per person, which includes tax and tip. Seating is available throughout the evening, but hurry in, as the menu is only available to the first 100 guests.
On the Side
Now a staple of Waikiki fine dining, Hy’s Steakhouse got its start in Calgary, Canada in the 1960s when Hy Aisenstat opened the first of what would become a string of restaurants. The Waikiki location opened in 1976 and has been a popular choice among locals and tourists alike.
With Hy’s legacy, there are certain things that have remained the same throughout all of those years, like its popular table-side preparation of dishes that include Caesar Salad. But that consistency doesn’t mean things are stagnant at Hy’s. In fact, the restaurant currently is in the process of a revamp.
“We plan on having a totally new look to our upstairs dining room,” explains vice president and general manager Bob Panter, adding that the upgrade should be complete by late April.
The renovations also will allow for a small private room in the back that can host parties of up to 30 guests.
Contact Christina O’Connor at email@example.com
Hy’s Steak House
Waikiki Park Heights
2440 Kuhio Ave., Waikiki
Monday-Friday, Dinner from 5:30 p.m.
Saturday-Sunday, Dinner from 5 p.m.
9:45 p.m. last seating