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August 24, 2014

Merits of marination

Marinades pull double duty in the kitchen: they tenderize and enhance flavor. For Sue Maiava, co-owner of Lili’s BBQ, “enhance” is the key word, and her marinade recipes do just that. They bring out meat’s goodness, without overpowering it. Maiava uses recipes gleaned from her previous 16 years of experience working in a local Korean…

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August 24, 2014

Hung Won wins over diners with new eats

If you haven’t paid a visit to Kaimuki’s Hung Won Seafood Restaurant in recent months, you are missing out on a totally new dining experience. The Chinese eatery is under new ownership, with new flavors to match. Co-owner and general manager Kevin Li, along with his cousin and two uncles, took over Hung Won in…

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August 24, 2014

A satisfying story for ‘Hardy’ appetites

Ever since I was a little girl, I’ve loved reading. My parents say I would disappear for entire days into our vast back yard with “just a book to keep me company.” But what they didn’t know is that I wasn’t with “just a book,” I was with characters, making my way through an endless…

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August 24, 2014

Aiea’s ‘Haven’ of local-style comfort

When Franz Shiro Matsuo, known affectionately as “Mistah Saimin,” first opened Shiro’s Saimin Haven in 1969 at Aiea Bowl, to share his wildly delicious comfort foods, Hawaii’s diners instantly took to his creative renditions of saimin and other island favorites. More than 40 years later, the late founder’s legacy lives on, as his family continues…

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August 24, 2014

Korean eats worth a million bucks

Delicious, hot and spicy kimchee dishes are standard Korean staples. But there’s also something offered at Yakiniku Million that’s so much cooler. It’s called Mool Naeng Myun, a chilled Korean soup made with beef broth, and features buckwheat (black) noodles, cucumber, turnip, apple, sliced beef and a boiled egg. Yakiniku Million serves this traditional dish…

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August 24, 2014 ,

Everything’s Better with Furikake

If you asked me to choose between sweet and savory, I would in turn ask you, “Would you have your mother pick her favorite child?” To inquire about such a thing is nonsense. Although, in the toughest of circumstances, savory ultimately wins. The biggest letdown for my palate is to anticipate something so aesthetically appealing,…

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August 17, 2014

Home-cooking in the kitchen

Since opening 13 years ago on University Avenue, Kit n Kitchen has built a loyal following of customers. Many of its patrons dine-in daily, and some eat there multiple times a day. The locally owned, family-friendly neighborhood restaurant offers a unique menu of Eurasian dishes. “My background is spaghetti and pizza, that is what I’m…

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August 17, 2014

Hungry like the wolf

Dangerous. Untamed. Terrifying. These are the first words that usually come to mind when the term “wolf” is heard. Yet, luckily for Honolulu diners, there is a new (and much more welcome) wolf in town. Delicious, decadent and most definitely a delight you run to, and not away from, “Il Lupino” (translated literally as “Little…

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August 17, 2014

It’s OK to get ‘curried’ away

Fragrant lemongrass, spicy chiles, salty shrimp paste and ginger’s citrusy cousin galangal are essential ingredients when it comes to authentic Thai cooking. Lucky for you, Royal Thai Garden brings those bold and vibrant tastes to the table. The flavors come together in Red Curry (with various protein options, $9.99 to $10.99). “It’s one of the…

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August 17, 2014

Taking freshness to the next level

Every morning at 4:30 a.m., restaurant owner and ahi wholesaler Sam Seo arrives at Hawaii Fish Auction Pier 38 to scope out fresh, supreme catches of the day. With more than 15 years of experience attending the auction, and 15 years as a wholesaler to the mainland and abroad, patrons can rest assured that Seo…

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