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Warm Up to Million Cuisine

By Jaimie Kim Photos By Lawrence Tabudlo
December 15, 2013

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Walk into Million Restaurant and you’ll be wide eyed in delightful anticipation of what’s to come — an array of mouthwatering Korean cuisine.

Don’t let the sheer amount of possibilities overwhelm you. In these situations, I always embrace the opportunity to try as many dishes as I wish, because indulgences should be enjoyed, not rationed.

The restaurant has been open since 1989, so know that your appetite is in good hands.

To help get you started, the restaurant offers a variety of appetizers — this in addition to the homemade banchan (side dishes) you’ll also receive.

Chicken Wing ($6.95, five pieces) and Spicy Chicken Wing ($7.95, five pieces) are both marinated and then deep-fried, resulting in a crispy exterior that gives way to tender meat. The spicy sauce that tops Spicy Chicken Wing is initially sweet before the heat sets in.

“We make our own sauce,” says manager Diana Paik of the sweet and spicy treat.

A unique option for an adventurous soul, Pigs Feet and Jelly Fish mixed with Mustard Sauce ($16.95, small; $23.95, large) is a journey of new flavors and textures. Slices of steamed pigs feet are layered with lettuce and other vegetables, and is topped with thinly sliced jelly fish and apple.

If you’ve never tried jelly fish or pigs feet before, both flavors are extremely light with slightly chewy textures. A mustard-based dressing accompanies the dish and is slightly tangy, but refreshing.

Steamed Short Ribs ($23.95) or kalbi are marinated and steamed, and served in a stone pot. For those who can’t get enough heat, a spicy version also is available.

Night owls should be sure to stop in for specials that begin at 10 p.m. and run until the restaurant closes at 2 a.m. Monday-Saturday. These late-night specials include Bulgogi with Noodles in Hot Pot ($11.95) and other popular items such as Kimchee Fried Rice ($8.95).

Catering options also are available upon request.

Million Restaurant

626 Sheridan St., Honolulu
596-0799
Monday-Saturday, 5 p.m.-2 a.m.
Sunday, 5-11 p.m