Asahi Grill

Digest Step Up to the Plate

June 29, 2014

Story By: Alana Folen | Photos by: Nathalie Walker

TAKE A LOOK AT THIS WEEK’S HOUSE SPECIAL: ADOBO FRIED RICE ($8.75)

Asahi Grill on Ward Avenue offers island-style grinds at your fingertips. We’re talkin’ local favorites done right! The majority of the restaurant staff have worked for the eatery for years, and the chefs have perfected the recipes down to a T.

Restaurant manager Victoria Sayno speaks highly of Asahi Grill’s Fried Rice, be it the original Fried Rice, Kim Chee Fried Rice or Adobo Fried Rice. Adobo Fried Rice was introduced to patrons not too long ago, and Sayno says it has quickly taken over the No. 1 spot in sales.

Pork adobo is the star of the dish. It’s made with chef Clifford Doctolera’s homemade recipe. Sayno says the key to preparing the best adobo is to capture a balance of shoyu and vinegar. “The meat is so tender, and our cooks prepare the adobo separately prior to wok-frying it with the fried rice,” she says.

“Scrambled egg usually is mixed into the fried rice, but if the customer wants, we can place the egg (any style) atop the rice instead,” says manager Victoria Sayno.

Imagine just how good this dish is. Is your mouth watering in anticipation of flavor? Asahi Grill’s fried rice is already a winner without the added morsels of pork adobo. Fluffy grains of rice are wok-fried with chopped pieces of Portuguese sausage.

Notes of onion, pepper, bay leaf and garlic add the finishing touches. Bring on a kanak attack!

The restaurant is conveniently open from 6:30 a.m. and stays open late, and breakfast is served until 11 a.m. Asahi Grill also offers catering, takeout orders and free parking.

Asahi Grill

515 Ward Ave.
593-2800
Sunday-Thursday, 6:30 a.m.-10 p.m.
Friday-Saturday, 6:30 a.m.-11 p.m.

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