Party central and late eats
Friday - May 16, 2008
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A bite-sized look at food events around town.
Wah Kung Graduation and May Specials.
If there’s a restaurant that knows how to throw a party, it’s Wah Kung Chinese restaurant in Mapunapuna. For more than 30 years, this incredibly popular restaurant has been home to family celebrations and graduation parties. A wide range of menu options help parents or party planners stay within their budget, and Wah Kung’s co-owner, Celine Gum, has had decades of experience in helping choose the perfect dishes for the right occasion.
May menus at Wah Kung include a multi-course menu for 10 for $149. Dishes include scallop soup, roast duck with plum sauce, crispy chicken, shrimp with garlic sauce, eggplant with Szechwan sauce, salt with pepper fish filet, beef with broccoli on cake noodle, rice and hot tea. For $20 more, the menu adds honey walnut shrimp, tenderloin steak with bell peppers and lobster tail with black bean sauce.
Regulars love the noodles, soups and specialty dishes that include flavorful clams with black bean sauce, roast duck with plum sauce, scallop soup, minute chicken on cake noodles and Chinese chicken salad.
Wah Kung
1151 Mapunapuna St.
(former 99 Ranch Mauka Side )
833-0880
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Migawon - Open Till 5 a.m.
Hungry for a warming bowl of beef rib soup at midnight, or a plate of chicken bulgogi at 3 a.m.? Migawon Korean Restaurant is probably the place to keep in mind. The restaurant on Kapiolani Boulevard is open from 10 a.m. until 5 a.m. The long hours ensure a diverse customer base, including many shift workers happy to unwind with authentic Korean yakiniku.
“We have a lot of people who come early morning time when they’ve finished their work,” says owner Min Suk Ahn.
Migawon is unique in its use of charcoal at its yakiniku tables, and the restaurant employs state-of-the-art filters to ensure a smoke-free environment for diners.
“We have the only charcoal grill in Hawaii, ” says Min Suk, “which makes the food taste better.”
Popular dishes on the Migawon menu include bulgogi (beef ribeye marinated in traditional soy sauce) and pork bulgogi (pork meat marinated in a hot and spicy sauce) along with stone pot rice, which crisps and browns as it sits in its stone container.
Korean pancakes and hand-made cold noodles in soup are signature dishes, along with Migawon’s secret sauce. “Our kalbi sauce is made with sesame oil, garlic and secret ingredients,” says Min Suk. “It’s very popular with our customers.”
Migawon Korean Restaurant
1726 Kapiolani Blvd.
947-5454
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3660 On the Rise Chef ‘s Table.
Russell Siu, executive chef/owner of 3660 On the Rise, and Chef de Cuisine Lydell Leong have garnered a reputation for hosting private parties within the banquet rooms at the Waialae Avenue restaurant. With seasonal menus and dishes created to accompany fine wines, the two often create dishes never seen on the regular restaurant menu. Now, once a month, guests can sample the fine cuisine of these talented chefs - and take advantage of a 40 percent discount pricing on the wine list.
“By discounting the wine, it gives people an opportunity to try wines that are made more affordable for the evening,” says Siu.
This month’s dinner features seafood ravioli, slow-baked wakame-crusted wild salmon with ikura, crispy quail and seared foie gras, scallopine of veal Oscar and a dessert course of chocolate roulade with chocolate sorbet and raspberries.
The complete dinner is $75 per person. And if all those courses tempt your palate, then feel free to bring a couple of your own bottles of wine to try with the various courses. There’s no corkage fee for the Chef’s Table dinner.
Chef’s Table
Friday, May 16
3660 On the Rise
3660 Waialae Ave.
737-1177
www.3660.com
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