Going Wild for Peking duck
Friday - July 25, 2008
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A bite-sized look at food events in Honolulu.
Homemade Peking Duck at Wild Ginger.
Brothers-in-law Ben Cheng and Paul Ke opened their casual restaurant Wild Ginger because they wanted to cook the kind of food they eat at home. Paul was born in Malaysia to restaurant-owner parents and was exposed to a variety of styles and Asian-influenced cuisine as a child.
“I built my cooking style around the kinds of food that I was used to eating, and I use my own style to influence some change,” he says of the Thai, Vietnamese, Chinese and Malaysian flavors.
New dishes on the menu are added as the two grow more confident of their customers’ tastes, and this month, Peking duck with homemade buns is new to the menu.
“We added some additional Chinese dishes,” says Ben, “and the one that’s getting most attention is the Peking duck. We prepare the ducks ourselves, and the buns are homemade, too.” A whole Peking duck costs $32; half is $17.
“The reaction from our customers has been great, so we’re really confident about our newest dishes,” says an enthusiastic Ben.
Top-selling entrees at Wild Ginger include chicken with a sambal sauce, filleted red snapper and house green salad, along with a dozen or so different homemade sauces.
Open for lunch and dinner.
Wild Ginger
3441 Waialae Ave. Honolulu
738-1168
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Don Ho’s Offers $10 Entrees.
Don Ho’s Island Grill and its new executive chef Robert Denis are introducing the “Turn Back the Clock Menu.” All items on this menu are $10 all day, every day from 10 a.m. to 9 p.m. (excluding Sunday brunch). Don Ho’s offers a range of reasonably priced dishes on its regular menu and an all-you-can-eat Sunday brunch with waterside dining and views across the harbor at Aloha Tower.
Dishes on the $10 menu include: Paniolo Pork Roast, Herb-Crusted Chicken with spinach mushroom risotto, Furikake Mahimahi, Beef Tenderloin Teriyaki Skewers served with steamed rice and macaroni salad, and Pasta Primavera - vegetables tossed with pasta in a marinara sauce and topped with a grilled Portabello mushroom.
Don Ho’s Island Grill Aloha Tower Marketplace
1 Aloha Tower Drive validated parking
528-0807
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A Sommergold Season at Gordon Biersch.
Dave Saccamanno, executive chef at Gordon Biersch, has created some new summer dishes to accompany the restaurant’s microbrewed summer beers.
His Sommergold menu features dishes that pair well with the microbrewery’s popular Sommergold Kolsch - a pale ale with a touch of fruitiness. Saccamanno’s new menu includes a Shrimp and Crab Tower appetizer, with fresh avocado, crab meat, tomato and poached shrimp ($10.95). Entrée selections include a juicy Prime Burger with Gordon Biersch’s signature garlic fries ( $12.50) and Garlic Filet Mignon brushed with garlic-infused oil, served with a savory Marzën mushroom demi-glaze and roasted garlic mashed potatoes ($26.50). For lighter fare, there’s Herb Roasted Half Chicken or Grilled Vegetable Pasta with tomato basil wine sauce.
Gordon Biersch Brewery Restaurant
1 Aloha Tower Dr # 1123
599-4877
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India Café Wins ‘Most Flavorful, Vegetarian’ Award.
Spicy food proves to be a favorite with local diners as popular Indian restaurant India Café scooped the “Most Flavorful, Vegetarian” award at the recent Flavors of Honolulu. The winning combination plate, as voted by thousands of local foodies, included the restaurant’s spicy eggplant.
“We had long lines the entire weekend at our booth,” says India Café owner Jiva Segaran, “and all the comments were really positive.”
At India Café there are easy options for those looking for an interesting way to add more vegetables and protein to their diet and for those looking to pursue vegetarian options.
“Our food is pretty healthy,” says Jiva of dishes that include Okra Vegetable Curry ($8.95), Coconut Cabbage ($7.95) and Chana Masala ($8.95). But there’s plenty for meat lovers on the menu, too, including a fairly spicy Lamb Sambal ($9.95 for half) that showcases extremely tender lamb in a spicy chili sauce, and an excellent chicken curry.
But beware: India Café‘s award-winning spicy eggplant is not for the faint of heart. While most dishes come with an extremely mild spice base, the spicy eggplant does not. “It comes with a warning,” admits Jiva.
“It is really hot, and we warn people - even if they’re Indian - we tell them it’s ridiculously spicy.”
India Café 1016 Kapahulu Ave.
Kilohana Square
737-4600
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Lily Koi Karaoke.
There’s still time to enter Lily Koi Lounge’s inaugural karaoke contest: The final qualifying round is Wednesday, July 30, with finals to be held on Aug. 6, 13 and 20. Six contestants are chosen each Wednesday, with winners competing for cash prizes of $500 cash and $300 in gift certificates. Would-be karaoke stars can pick up an application form at Lily Koi Restaurant Monday through Thursday after 3:30 p.m., or Friday, Saturday and Sunday after 10:30 a.m. Votes are cast by audience members (so bring along a bunch of friends) and each contestant receives a $25 Lily Koi Restaurant gift certificate and T-shirt.
Lily Koi Lounge is located within the Westridge Shopping Center in Aiea and is open for lunch and dinner.
98-150 Kaonohi St # 2
Aiea
486-8488
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Donato and Philippe Swap Roles for Wine Dinners.
When `Elua Restaurant first opened, diners must have wondered whether Chefs Donato Loperfido and Philippe Padovani could work together in the same kitchen. The restaurant’s continued success has proven that they can, and now they come together in an unexpected collaboration for `Elua’s wine dinner series.
The unexpected occurs when Chef Donato, the Italian chef, creates the main dish for the Burgundy wine dinner and Chef Philippe, the French chef, creates the appetizer for the Piemonte wine dinner. The chefs decided to collaborate on these regional wine dinners to celebrate `Elua receiving the Wine Spectator Magazine Award of Excellence for 2008.
Each wine dinner features a four-course dinner paired with wines from a winery or a selected region.
Thursday, July 31 and Friday, Aug. 1 - Burgundy Wine Dinner: This should be a dinner to remember - food paired with Burgundies from Robert Chadderdon Selections. Robert Chadderdon Selections is a noted importer of Burgundies. Chef Philippe starts the evening with his rich Seafood Bisque, paired with Jean-Pierre Auvigne’s Saint-Veran “Les Chenes.” He follows this with a Creamy Polenta with Portobello Mushroom finished with a mushroom and shallot jus. This dish is accompanied by Bruno Colin’s Chassagne-Montrachet Rouge, a rare Pinot Noir from a village known for Chardonnay. Chef Donato takes the stage with his entrée, seared duck breast in a bing cherry sauce. Bruno Colin’s Santenay Rouge is the perfect wine for this dish. Chef Philippe finishes the evening with a special dessert.
All of the wines for the evening are from Fine Wine Imports. Cost of the dinner is $75 for four courses, including three 2-ounce glasses of wine.
‘Elua Restaurant and Wine Bar
1341 Kapiolani Blvd.
Reservations: 955-3582
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