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Vegan fare that’s non-vegan approved

No doubt, the opening of Greens & Vines two years ago was a dream come true for many vegans here. However, it also has become a favorite for countless non-vegans. Locally owned and operated, the upscale, raw, vegan gourmet restaurant is conveniently located at 909 Kapiolani Blvd. (across from Neal Blaisdell Center), and offers lunch…

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A Sprouting of Tomato Temptations

You say “tomayto,” I say “tomahto” … Call it whatever you want, the fact of the matter is that tomatoes are wonderful! Just the other day my friends and I were having a serious discussion about food. The topic: Foods we can eat every single day, and never tire of. Such a simple, yet passionate…

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August 31, 2014

Nourishing the soul with nabe

In Japanese culture, partaking in the hot pot style of cooking known as nabe is like carving out a bit of one’s day to spend with family and friends while sharing in a single nourishing pot of warmth — the kind of warmth that not only comes from savory broths simmering away, but also from…

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August 31, 2014

Menu variety still rules at Sekiya’s

Sekiya’s Restaurant and Delicatessen has been serving up local-style Japanese eats since it opened in 1935. And for the families of many of those original customers, Sekiya’s is still a family favorite. “We’ve got people who have come in for four or five generations,” explains David Morihara, whose grandparents founded the restaurant and who is…

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August 31, 2014

Where bon appetit means wining, dining

Pairing great food with the right wine takes skill and talent, resulting in a harmonious culinary masterpiece. At Brasserie Du Vin in Downtown Honolulu, the food not only tastes good, it’s created with wine in mind. “What we do special here is we make the food and the wine go together,” says general manager David…

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August 31, 2014

Flavors that are ready to mingle

There are no mixed messages here. Asian Mix is the destination for high quality Asian fare that’s ready in a jiff. Its owner, the ever cheerful and amiable Daniel Leung, shares three of his customers’ favorites. Though the eatery is host to a variety of dishes, Roast Duck Hong Kong Style ($12, half) is a…

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August 31, 2014

Semantics snafu

When I first moved to Hawaii back in 2006, I wasn’t too hip with the local lingo (I still have nightmares of confusing the Hawaiian saying for brother with female underwear, ya’ll). I’m also painfully clear in my recollection of the very first time I was invited via email to go with some new friends…

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August 31, 2014 ,

It’s Always Better with Peanut Butter

Good old-fashioned peanut butter sandwiches were my saving grace during my awkward phases in elementary, middle school and high school years. They even got me through four years of college, when bouts of hunger and laziness would get the best of me. Although my college days are long gone, my obsession with peanut butter is…

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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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