Seafood Village Chinese Cuisine

Digest Step Up to the Plate

October 19, 2014

Story By: Alana Folen | Photos by: Anthony Consillio

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TAKE A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: Diced Pork Loin with House Black Pepper Sauce ($18.95)

Nestled in Hyatt Regency Waikiki Resort and Spa’s Ewa Tower, Seafood Village Chinese Cuisine caters to the appetites of those who adore traditional Hong Kong-style fare. The restaurant boasts elegant decor, and its spacious dining rooms are equipped for large parties or intimate gatherings. Though best known for its under-the-sea creations, Seafood Village doesn’t disappoint with Diced Pork Loin with House Black Pepper Sauce.

The preparation of this dish begins with precise marinating of the pork. Perfect amounts of shoyu, black pepper and salt are massaged into the meat, making for an already flavorful starting point.

Anything wok-fried is delicious, and chef Ho chooses this cooking method for this exact reason. As the morsels of pork sizzle, chef adds more black pepper and shoyu, along with rice wine and garlic for superlative taste.

“We invite kamaaina to come and try Diced Pork Loin. With proof of ID, kamaaina receive 20 percent off the lunch menu and 15 percent off dinner,” says manager Yao Ming Guan.

The tender morsels of pork are presented on a bed of cooked broccoli, which Guan says adds dimension and color to the dish.

“This is a new dish that was added to the menu just last month. I tasted something similar to this in Hong Kong, and I asked our chef to recreate it. He also put his own personal twist on it,” says Guan, when asked about the inspiration for the dish.