New Items Soon to Hit JJ Bistro’s Menu

Chef JJ Luangkhot has been delighting local foodies for years with his fresh French-meets-Laotian-inspired dishes. Not to disappoint, the award-winning pastry chef and restaurateur recently has expanded his menu of savory and sweet creations with the introduction of three new items.

“We started serving these dishes a few months ago, and so far they have been doing really good and everyone liked them,” explains Luangkhot. “They’re not on the menu yet, but we thought we should let people know they will be soon.”

The first of the trio is a Manila Clam Black Ink Pasta ($12.95). Tiny steamed Manila clams and vegetables rest atop black noodles, which get their color from squid ink used in the dough. The ink also gives the pasta a pleasantly unexpected unique flavor.

“We also use a special white sauce made with an Italian seasoning,” Luangkhot notes. “I also add a little dried chili to make the sauce a bit more flavorful.”

Those seeking something a bit heartier will delight in the Baked Cheese Ravioli with Crab ($12.95), a truly comforting dish made with homemade ravioli, creamy tomato sauce, crab meat and a gooey blend of five different cheeses.

“It is similar to a baked lasagna, but instead of a plain lasagna, we add more cheese on top,” Luangkhot says.

And what would a stop at JJ’s Bistro be without dessert? New to the already-impressive lineup of indulgences is a Chocolate Souffle ($7.95), a light, airy cloud of deliciousness made with only the finest Belgian dark chocolate, eggs and finished with a dusting of powdered sugar.

“The souffle is my specialty dessert from back 20-plus years,” says Luangkhot, who began his career as a pastry chef under the tutelage of patissier Jean Marc Burillier at the renowned Maxim’s in New York.

“We are known for our desserts … so I tried to bring back my experiences from New York to Hawaii.”

On the Side

JJ’s Bistro & French Pastry possesses all the charm of a street-side European cafe, with patrons regularly dropping in for a quick nosh paired with relaxed conversation.

Hoping to add to this feeling of being on an overseas holiday, Chef JJ Luangkhot started serving “Afternoon Tea at Le Cacao Bistro” earlier this month at his Waialae eatery.

“There are very few places (in Hawaii) that provide afternoon tea,” says Luangkhot. “We just want to have another signature destination for Hawaii.”

For the set price of $14.95 per person, diners will be treated to a spread that includes Crab Rangoon, Mini Croissant Sandwich, Smoked Salmon, Ham and Cheese Quiche and Scone, as well as choice of dessert — either an assortment of French macaroons or a medley of scone, tart de citrus, red velvet and le cafe.

“It is more like a tasting menu,” notes the pastry chef. “For eight pieces per person … this is perfect for people to have different, but simple dishes.”

Enjoy the finger food with a freshly brewed pot of tea. Flavor choices for the kettle are Earl Grey, Chamomile, Green Tea, English Breakfast or Mango Peach, Chef JJ’s personal favorite.

“It is something a little bit tropical,” he says with a smile. “Or, if they want coffee, we have a special coffee they can order for $2 more,” Luangkhot quickly adds.

Already in high demand by customers, “Afternoon Tea at Le Cacao Bistro” begins at 11 a.m. and is available until 5 p.m. daily.

“Hopefully,” Luangkhot says, “this will become a destination for someone who really does not want to have a very heavy meal for lunch.”

JJ’s Bistro & French Pastry

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