Korean Fusion Favorites

Step into Red House for a unique dining experience. Recently opened about seven months ago, this hip and modern restaurant, located on Keeaumoku Street in Honolulu, is hard to miss. And once you dine here, it’ll be even harder to forget.

Taking pride in Korean fusion, the interior of Red House is very modern, and full of red and white decor. And let’s not forget the continuous K-pop music videos projected onto the white walls!

This week, Red House owner Justin Chun is featuring five dishes from its menu: Cold and Spicy Noodle ($7.99 for lunch and $9.99 for dinner), Kimchi Noodle ($8.99), Kimchi Katsu Don ($9.99) and Kimchi Cheese Bob ($9.99 for lunch and $12.99 for dinner).

Cold and Spicy Noodles also are known as Nayngyeon or kimchi noodle. Both are made with buckwheat noodle, the cold noodle is made with a sour cold broth and the spicy noodle is made with Red House’s spicy sauce. “Especially in the summertime, since it’s so hot, this dish is really refreshing because it’s cold, and that’s why a lot of customers have it,” explains manager Daniel Suh.

Kimchi Noodle is white noodle mixed with homemade kimchi and spicy sauce. This dish is described as both “sweet and sour,” by owner Justin Chun.

Kimchi Katsu Don, which is only served at lunch, has flavors similar to kimchi stew and is similar to Japanese Katsu Don, but with kimchi. “Our Kimchi Katsu Don is very popular because it’s still new. It just came out a couple of weeks ago,” says Suh. “Our katsu is really popular, and our Katsu Don features rice topped with kimchi, katsu and egg,” he adds.

Last but not least, Kimchi Cheese Bob offers kimchi fried rice with mozzarella cheese.

Red House is open Sunday through Thursday from 11 a.m. to 10 p.m., and Friday and Saturday from 11 a.m. to midnight. Lunch specials are offered from 11 a.m. to 4 p.m. Have a meal at Red House and experience the modern and one-of-a-kind atmosphere that it offers.

Red House in Honolulu

835 Keeaumoku St., Honolulu
944.0088
Sunday-Thursday, 11 a.m.-10 p.m.
Friday and Saturday, 11 a.m.-midnight

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