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The Mandalay

Digest Step Up to the Plate

June 9, 2013

Story By: Alana Folen | Photos by: Lawrence Tabudlo


Committed to exceptional Cantonese fare, The Mandalay, located on Alakea Street, sure knows how to celebrate special occasions by whipping up feasts fit for hearty appetites. In fact, the restaurant boasts two stories, seating 320 people comfortably, and to top it all off, it features quite the spread of mouthwatering dishes.

Mixed Seafood with Curry in Pumpkin is a restaurant specialty and, according to owner Linda Chan, is a unique take on your traditional curry favorite.

“This dish serves 10 people and is great for dinner parties. It must be ordered at least three hours ahead of time,” Chan confirms.

A whole pumpkin is the foundation of this dish. Impressive in presentation, the seeds are removed and it’s steamed for 30 minutes so that the thick, bright orange pulp is tender and ready to enjoy. “The cooked pulp is similar to squash, but even better,” Chan says.

“Our cook wanted to create a seafood curry for the health conscious, and this was the result. We use no MSG. The curry has been on the menu for about six months.”

A decadent seafood curry is served in the hallowed pumpkin and features morsels of shrimp, scallops and fish fillet.

Fresh vegetables, including round onions, carrots, celery, broccoli and green bell peppers, add color and flair to the dish.

The yellow curry is robust in flavor, consisting up coconut milk, curry powder and cornstarch for thickening, and accented with minced garlic, chili, basil, pepper, sesame seed oil and chicken powder.

The curry is mild, but can be made spicier upon request. Chan says this dish pairs best with steamed rice.

The Mandalay

1055 Alakea St., Honolulu
Daily, 10:30 a.m.-8 p.m.

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