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What’s for Lunch?

April 27, 2014

Some like it hot

Slide into one of Million Restaurant’s comfy red and tan vinyl booths (some boast a view right into the kitchen) and you’ll soon learn what keeps customers coming back. It’s a setting as intimate and familiar as a living room. Traditional Korean dishes served by friendly staff like manager Diana Paik are in tune with…

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Noontime Noodles

Noodle enthusiasts have long turned to Chinese cuisine for their fill of the stringy food. How long exactly? Scientific evidence indicates nothing short of 4,000 years. Archeologists’ discovery of ancient noodles preserved in a sealed bowl in northwestern China suggest Asia, not Italy, as the birthplace of the dish. The delicate process required to make…

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April 13, 2014

The Street for Kahai and Mighty Eats

Don’t let Kahai Street Kitchen’s humble interior fool you. One look at the menu and it’s obvious there’s a gem here. The six-year-old eatery (also known as KSK) specializes in catering and also gives lunch-goers a new spin on their familiar favorites. “We change the menu every so often to keep customers interested,” says chef…

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April 6, 2014

Saimin is Always on the Mind

It’s easy to take for granted the unique gastronomy of the Islands. For locals, it’s simply the local kind grinds we’ve grown up eating. Say the word “saimin” to Mainlanders and they might try to correct you: “Don’t you mean ramen?” While the noodle soup does give a nod to Japanese ramen, it also has…

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March 30, 2014

Sandwich Fillings Find a Golden ‘Layer’

Buttery, flaky croissants that crunch when you bite them then yield to rich, soft chewiness are the best, n’est-ce pas? Just the thought of the French bakery staple is enough to send taste buds floating down the River Seine. Luckily, you don’t have to travel far for a bite of golden goodness. Ala Moana’s Patisserie…

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March 16, 2014

Scuttle Over for a Seafood Feast

Raging Crab is bringing a taste of the South down even farther to Hawaii, which is actually the most southern state geographically. After noticing a lack of Cajun-style seafood eateries in Hawaii and running into her friends by coincidence in those types of establishments during her own travels on the Mainland, co-owner J.C. Moto Chow…

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The Happy Meal Destination

For many, Happy Days Chinese Restaurant is a home away from home. Customers drive as far as Mililani and Pearl City to the Kaimuki eatery for the familiar fare. “Customers tell us we are like family,” says owner Lisa Lum. In addition to the warm welcome, customers can expect “good food at a good price,”…

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High on the ‘Peking’ Order

Peking duck is one bird Chinese chefs get persnickety about, and for good reason. Prized for its crisp, thin skin, the duck requires careful preparation to achieve its golden gleam. Anticipating a craving? Call Royal Garden Chinese Restaurant to place your order at least one day in advance. The restaurant serves the duck straight from…

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February 23, 2014

A Picture-perfect Dining Experience

In photography it’s called the decisive moment — that fraction of a second when the photographer squeezes the shutter and captures magic. Right then, a photograph is born. For a hungry person, stumbling into a restaurant in the midst of a full-on hypoglycemic stupor, arriving at the decisive moment of what to eat while goggling…

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February 16, 2014

These Lau Laus Bring Bundles of Joy

If there’s one thing the owners of People’s Cafe are adamant about, it’s that everything they serve is made right in their kitchen. “We don’t buy it from Costco,” explains co-owner Conrad Valdriz. Save for the poi and some condiments, you can thank chef and other co-owner Tomas Ventura for making the Hawaii classics and…

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