Go Hog Wild for New Menu Items
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At Asahi Grill, where some recipes have not changed in 20 years, you can bet you’ll get your fix of comfort food. But sometimes a little change is in order. Manager Victoria Sayno welcomes you to try a taste of the new crave-worthy fare. “New year, new dishes,” she exclaims.
Adobo Fried Rice ($8.50) is worth getting out of bed for, but come lunchtime it’ll still be on the menu waiting for you. “Adobo is a traditional dish in the Philippines made with vinegar-shoyu sauce,” says Sayno. “Boil, boil, boil,” is the name of the game in achieving the right consistency for the pork, she says.
Just thinking of the tangy and rich fall-apart pork adobo sends taste buds in a tizzy — paired with Kapiolani Coffee Shop’s classic fried rice (complete with minced Portuguese sausage and green onion), it’s a dream combo. The fried rice includes a fluffy scrambled egg mixed in and hunks of meat generously spread throughout the rice.
Another dish that will have you in hog heaven is Kalua Pork and Cabbage ($9.50). The juicy pork exudes a smoky flavor; the cabbage is a happy medium between tender and crunchy. Asahi Grill’s chef Clifford Doctolera uses his own recipe to make the sauce.
“He says it’s a secret,” Sayno shares. Brown or white rice is served on the side with tossed or creamy mac salad flecked with parsley.
Plan to order ramen or something of the like? Then go gaga for gyoza. “It’s a good combination,” says Sayno. Crispy dumplings stuffed with minced meat, cabbage and carrots come in orders of four pieces ($3) or six ($4) with a meal.
Whether you stick to your usual (oxtail soup, loco moco, kalbi, etc.) or try something new, at Asahi Grill you’ll take comfort in a yummy dish in a homey setting. To make you feel even more at home, know that as a customer you’ll be held in high esteem. “We love our customers so much,” says Sayno. “On behalf of all the staff, we thank you and look forward to seeing you into the new year.”
515 Ward Ave.
Sunday-Thursday, 6:30 a.m.-10 p.m.
Friday-Saturday, 6:30 a.m.-11 p.m.