One In A MillionA La Carte Columns
September 27, 2015
Story By: Christina O Connor |
As manager Mike Lee — son of one of the founders — explains, his grandmother hails from a countryside town in Korea that’s noted for its food.
“My grandma came from there, so she brought a lot of know-how and recipes here,” Lee says.
It might be a simple dish, but Million’s Chicken Soup ($9.95 lunch; $11.95 dinner) also is a poplar item. The restaurant’s version of the classic comes stocked with half of a whole chicken, radish, green onion and long-rice noodles.
COOL AS A CUCUMBER
In addition to yakiniku, prepared dishes that you can find at Million include Cucumber Buckwheat Noodle Soup and Kalbi Combo ($21), which features chopped cucumbers sauteed in a spicy sauce and resting atop noodles in a chilled soup. It’s all capped off with half of a boiled egg. The broth, Lee explains, is a Million Restaurant specialty. The kalbi, meanwhile, is marinated in a teriyaki-style sauce and served on a bed of onions on a sizzling platter. Lee explains that the Million team chose to offer these two items alongside each other because combining the two is a common trend in Korea.
626 Sheridan St., Honolulu
Monday-Thursday, 11 a.m.-11 p.m.; Friday-Sunday, 11 a.m.-midnight