Where spicy food is kicked into high gearA La Carte Columns
July 3, 2016
Story By: Kyle Galdeira | Photos by: BODIE COLLINS
While he is skilled in the ways of Kung Fu, Gary Tu — the chef and owner of Spicy Pavilion — also knows the right moves in the kitchen when it comes to showcasing his culinary expertise.
The craftsman of cuisine opened Spicy Pavilion with wife Wendy Cheng and daughter Qi Tu three months ago, and local diners are quickly becoming fans of the chef’s “home cooking,” which first caught on in the family’s restaurants in California.
Conveniently located in downtown Honolulu’s bustling Chinatown district, Spicy Pavilion is situated on the Ewa end of Chinatown Cultural Plaza.
Spicy Garlic Fried Chicken Wings ($10.99 for four large wings) has become a customer favorite and is infused with zesty garlic and chilies along with fresh green onions.
“We strive to offer great taste in our dishes, while also providing a clean environment to enjoy your food in,” Cheng explains.
She also recommends Griddle-cooked Shrimp ($17.99), which includes fresh vegetables and a special house-made sauce, all prepared in a mini wok. Like other dishes at Spicy Pavilion, items can be crafted with a heat/spice level ranging from one to five and are cooked to order without MSG.
“So many customers like their food prepared really, really spicy and we can do that for them,” Cheng says. “Some of our customers have found their favorite dishes and come back every week.”
Takeout and catering orders are welcomed, and Cheng explains that customers may also call ahead to inquire about potentially special-ordering specific dishes based on one’s taste and diet. Validated parking is also available within the Cultural Plaza.
Chinatown Cultural Plaza
100 N. Beretania St., Ste. 113, Chinatown
Tuesday-Sunday, 11 a.m.-3 p.m. and 5-9 p.m.; closed Mondays