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Sea to table, food court-style

Who can resist the aromas of garlic, tender clams and grilled bread slathered with garlic butter? At Blue Water Shrimp & Seafood Market in the Ala Moana Center food court, Bowl of Fresh Clams with Garlic Bread ($11.95), simmered with diced tomatoes and capers, delivers with over a dozen clams. “It’s one of the few…

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Hung Won and its delicious secrets

The menu at Hung Won Seafood Restaurant is impressive: It’s stocked with nearly 140 items that incorporate beef, seafood, chicken and tofu. Plus, there’s also a selection of rice and noodle dishes that are crucial to any Chinese eatery. If that doesn’t sound familiar, there’s a good reason for that: Hung Won has been around…

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April 27, 2015

The mother of all meals

If you’re still looking for a special spot to take Mom to this Mother’s Day, why not try something a little different than the standard buffets and go for an intimate and handcrafted dining experience? Sakura Terrace on King Street provides just that, and has been doing so since it opened in Novem-ber 2011. The…

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April 27, 2015

A modern spin on Japanese fare

Since opening February 28, Rijo Restaurant at Harbor Court (in the former Palomino space) continues to grow in popularity, especially with the Downtown business crowd during lunch. The spacious restaurant overlooking Honolulu Harbor serves contemporary Japanese cuisine created by chef Yoichi Saito. “It’s more modern. We’re taking Japanese flavors and putting a twist to it,”…

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Broke da Mout’ Hawaiian Plates

No matter where in the world life takes me, I’ll always be a local girl at heart. Though I’ve been to many exotic places around the world, Hawaii is my home. The Islands are a very special place, one that’s immersed in the aloha spirit and a culture centered on ohana. And the food? Especially…

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April 19, 2015

Exquisite works of edible art

In my opinion (and I think most people would agree), the Japanese have mastered the art of presentation. But it’s not just the packaging that’s impressive, it’s also the quality of the actual product. Let’s face it: If it’s made in Japan, you know it’s going to be good. Thankfully, you don’t have to leave…

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Keeping it all in the family

In every ohana-run restaurant, each team player holds an important role in making sure the mom-and-pop business runs smoothly. This can be seen on a daily basis at Golden Palace Seafood Restaurant, where members of the Lam family work with other staffers in both the front and back of the house to ensure diners are…

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April 19, 2015

Happiness in Nabeya Maido’s hot pot

If you haven’t heard of Nabeya Maido, you need to pick up your “coconut wireless,” as general manager Kevin Suehiro says. Suehiro originally is from the Islands, but spent 13 years running a bar in Japan. Once you see what the Market City Shopping Center establishment is all about, you’ll know why people are talking….

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April 19, 2015

Mahi mahi is a prized catch at Wailana

When Wailana Coffee House general manager Kenton Tom goes fishing, what he always hopes to land is a mahi mahi at the end of his hook. The fish’s large, moist flakes and delicate, sweet flavor make the effort of nabbing one well worth it. The Hawaiians named them “very strong” for good reason. As soon…

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April 19, 2015 ,

Pigging Out on Kalua Pork

What represents Hawaii’s carnivorous culture more than kalua pork? Nothing. That’s right, kalua pork, which primarily is unique to the Islands, is spreading across the nation as a must-have source of protein. The word “kalua” is a Hawaiian word that refers to cooking in an underground oven or imu. Traditionally, a whole pig seasoned with…

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