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TAKE A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: SEAFOOD PAN ROAST ($28 DINNER)
A feast from the sea, this dish wows diners with a symphony of scallops, prawns, crab, calamari, mussels, clams and the catch of the day. Chef sautees the seafood separately to guarantee perfection in both texture and taste.
For foodies and vino aficionados, HASR Bistro is a home away from home, as this North Pauahi Street restaurant boasts similarity to a Napa Valley country-style bistro. Co-owner, restaurateur and wine purveyor Terry Kakazu holds an all-access pass to highly allocated wines from across the globe, and co-owner and executive chef Rodney Uyehara is dedicated to presenting clientele with European-American fare that reigns supreme.
Seafood Pan Roast is an ideal entree for the seafood lover, who falls head-over heels for hearty cuisine rich in flavor and abundance.
“Palace Station Hotel and Casino in Las Vegas serves a great pan roast combo. It’s my favorite. Chef Rodney did a great job coming up with his own rendition of that dish,” Kakazu says.
Kakazu recommends pairing the dish with Yuzu Amoi (a yuzu-infused sake) or a medium-sweet riesling. It’s a perfect combination.
Fresh herbs, including cilantro, basil, thyme, oregano, tarragon and Italian parsley are sprinkled on Seafood Pan Roast. Herbs are Uyehara’s signature element and are always incorporated into his dishes.
Seafood morsels lay atop a bed of Jasmine rice smothered in chili saffron tomato cream broth composed of heavy whipping cream, fresh and stewed tomatoes, along with a hint of saffron. The broth, as is, is pure decadence for the palate, but Kakazu prefers to kick it up a notch with a hint of Tabasco Sauce to tickle the tongue. “The vinegar taste of the Tabasco complements the broth,” she says.
31 N. Pauahi St., Honolulu
Monday-Saturday, 10:30 a.m.-2:30 p.m (Lunch)
Tuesday-Saturday, 2:30-4:30 p.m. (Happy Hour)
Tuesday-Saturday, 5-10 p.m. (Dinner, Last Seating 9:30 p.m.)