New Book Blends Hawaii Recipes, Culinary Nostalgia

foodtowritehomeRestauranteur Bill Tobin, co-owner of Tiki’s Grill & Bar in Honolulu, has released a new book, “Food To Write Home About: Hawaii,” describing it as a “love story about the food and people of the place he has come to call home for the last 26 years.”

The book chronicles Tobin’s culinary journey as told to award-winning travel writer Brian Berusch, and includes recipes from 21 Hawaii chefs, from up-and-coming talent to legends like Alan Wong, Roy Yamaguchi, and Chef Mavro.

Tobin moved to Hawaii from a small farming town in Nebraska to attend college, and quickly fell in love with the people and culture, making it his home and starting a family.

Presented in a unique format, the 176-page tome melds photos by Olivier Koning with correspondences from a loving son to his mother. Readers follow Tobin as he tastes his way through paradise and evolves his palate, just as a life in the restaurant world unfolds before him. Readers will experience what it means to embrace new flavors and allow them to inspire.

As the story progresses, the conversation inevitably veers toward the innovative chefs who are turning the perception of “Hawaiian cuisine” on its head. Leaving “Asian fusion” fare in the dust, this new crop of globally savvy culinary talent is utilizing local ingredients to create a completely new category of Hawaiian cuisine.

Tobin reflects on the ingredients and dishes that transported him from the farmlands of Nebraska to Honolulu, and Brian Berusch gets inside the kitchens (and minds) of Hawaii’s top chefs. What’s revealed in the book blends nostalgia and comfort with groundbreaking dishes—each of which is detailed in recipe format.

Food To Write Home About includes a wide range of chefs from the State of Hawaii, starting with some of the most recognized forefathers of Hawaiian Regional Cuisine. Also included are a number of second and third generation chefs who trained under these notable chefs, now having branched out on their own and incorporating global practices and techniques.

Some additional chefs included in the book include: Ed Kenny, Andrew Le, Lee Ann Wong, Chris Kajioka and more.

Food To Write Home About is currently available for pre-order on Amazon.com or can be purchased at Tiki’s Grill & Bar. It will be available in additional retail outlets on the island of Oahu. You can visit FoodToWriteHomeAbout.com/ to purchase as well.

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Moku Kitchen Brings ‘Upcountry Downtown’ to Kakaako

upcountry-downtownCreating an “upcountry downtown” vibe, Moku Kitchen will blend the best of both worlds as the latest addition to SALT. Handcrafted Restaurants LLC offers a new kind of dining experience for Honolulu foodies. Inspired by Chef Peter Merriman’s passion for made-from-scratch cooking using locally sourced ingredients, the new restaurant will open its doors to patrons at SALT on Wednesday, October 19, 2016.

“Moku Kitchen incorporates the rich heritage of farming and ranching in Hawaiʻi into contemporary cuisine, blending the past with the present, which complements the vision of our developing business community perfectly,” said Kelley Nakano, General Manager of SALT. “SALT is proud to be an avenue for both innovative and creative representations of urban Hawaiʻi that at the same time honors the traditions of our past, and we are excited to have Moku Kitchen as the newest addition to our thriving community.”

Having achieved an immense amount of success with the establishment of the much loved Monkeypod Kitchen—which has locations in Ko‘olina, Oʻahu and Wailea, Maui—Moku Kitchen will continue in the tradition of making everything from scratch. The concept for the new restaurant is simple, but refreshing: Bring “Upcountry Downtown”—using fresh, locally-sourced ingredients. The unique, chef-driven concept features a visible kiawe wood burning pizza oven, an exposed expo rotisserie roaster, and a menu of flavorful dishes and local favorites such as Saimin and Dry Mein that everyone will enjoy. Additionally, Moku Kitchen offers 36 craft beers on tap served at 29 degrees, and is home to an incredible keg wine systems, with 12 biodynamic and sustainable wines available on tap.

With over 7,000 square feet of open space, both indoor and outdoor seating, a daily offering of live music, and a breathtaking mural by Pow! Wow! Hawaiʻi’s own Kamea Hadar in the backdrop—Moku Kitchen is a place where food connoisseurs can come together to sample mouthwatering dishes in a dynamic setting. Standout menu items include Rotisserie Roasted Duck with Ginger and Shoyu, Ma‘o Organic Farms Kale Salad, a Pulled-Pork Sandwich with Homemade BBQ Sauce, and a wide selection of kiawe wood fired pizzas.

SALT is an exciting development brought to life by the eclectic and diverse community of retail shops, cafes, bars, and restaurants that thrive in this innovative epicenter. Every tenant is specifically curated, and contributes immensely to this flourishing new neighborhood that is reinvigorating Honolulu. Moku Kitchen—along with other business owners, residents, artists and creatives at SALT is helping to reclaim urban Hawaii through innovation and imagination, and all of O‘ahu is invited to come experience “Upcountry Downtown” in the heart of Kaka‘ako. For more information on Moku Kitchen, please visit: www.mokukitchen.com, on Facebook at Facebook.com/MokuKitchen, or on Instagram @MokuKitchen.

About SALT

Named after the pa‘akai (Hawaiian for “salt”) ponds that once dotted the low-lying wetlands of this area, SALT is Honolulu’s innovative epicenter for local culture, food, shopping, and events. Comprising 85,000 square feet of a dynamic mixture of local small business and national brands, SALT is an urban city block designed for exploration and engagement for retail, restaurants, and services. This groundbreaking gathering place in the heart of Kaka‘ako is where new makers and new ideas converge.

Owned by Kamehameha Schools, revenues generated from SALT fund educational opportunities for more than 48,000 learners and caregivers annually through three campuses on the O‘ahu, Maui, and Hawai‘i island; 30 preschools statewide, literacy instruction and support in more than 200 public school classrooms; financial and educational support for 17 Hawaiian-focused public charter schools; and collaborations with 50 additional organizations throughout the state. www.saltatkakaako.com

About Handcrafted Restaurants LLC

A partnership between Hawai‘i Regional Cuisine founding Chef Peter Merriman and Restaurateur Bill Terry, Handcrafted Restaurants LLC is a multi-concept restaurant company that is dedicated to operating world-class, full-service restaurants in premiere cities and resorts. Handcrafted Restaurants LLC celebrates the craft of food, drink and merrimaking while integrating itself into local communities by supporting local farmers and fishermen, creating new jobs, and keeping impact on the environment as minimal as possible. Handcrafted Restaurants LLC seeks to develop connections between residents, guests, the land, and one another by focusing on locally sourced ingredients, sustainable business practices, and socially conscious values.

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Stripsteak Waikiki unveils Aloha Lunch menu

Stripsteak-Waikiki-Lobster-Tacos-David Murphey.jpg

Stripsteak Waikiki has launched a new, Aloha Lunch menu with special prix fixe options featuring fresh seafood and locally-sourced ingredients accompanying Michael Mina’s contemporary steakhouse cuisine. The Aloha Lunch starts at $37.50 per person (excluding tax and gratuity) and highlights a selection of healthy and light starters paired with popular entrées where guests are able to choose one appetizer and one main dish.

Light bites featured in the prix fixe offerings include local favorites such as, “Instant Bacon” with kurobuta pork belly, tempura oyster and black pepper soy-glaze, Chilled Lobster Tacos with Maui gold pineapple, avocado cream and red bell peppers; and Thai Calamari Ceviche with green papaya, carrots, crushed peanuts and “leche de tigre.”

Popular main entrée selections featured in the Aloha Lunch special include Michael’s Ahi Tuna Tartare with kale salad, Asian pear, toasted pine nuts, sesame and mint; Free-Range Chicken with Okinawan potatoes, baby spinach and Hau‘ula tomato-curry sauce; and the Stripsteak Burger with caramelized Maui onions, Nueske’s bacon, American cheese and a side of Michael Mina’s duck fat fries.

Guests also have the option of ordering á la carte selections including an assortment of fresh seafood flown in daily including shellfish, sushi and sashimi. From the broiler, options featured on the lunch menu include hearty cuts of Moyer Farms Steaks served with fries and Citrus Grilled Fish served with quinoa pilaf. Lunch libations are mixed daily into unique concoctions including the bartender’s special selection served in a Lunch Punch.

Located on the International Market Place’s Third-Level Grand Lanai at 2330 Kalākaua Avenue, lunch is offered daily from 11:30 a.m. to 2:30 p.m. with expansive indoor and outdoor seating ideally suited for business lunches. Kama‘āina are eligible for a 10% discount until the end of November with proof of residency. Reservations are highly recommended. Validated valet and self-parking is available at the International Market Place.

Stripsteak Waikiki opened on Aug. 25 and the Aloha Lunch special is the precursor to the restaurant’s participation in this year’s Restaurant Week Hawai‘i from Nov. 14-20, with more details to be released later this fall. Daily lunch service is followed by afternoon pau hana, available at the bar from 2:30 p.m. to 5:30 p.m.

For more information, please visit STRIPSTEAKWaikiki.com, Facebook.com/STRIPSTEAKRestaurant and @STRIPSTEAKHI on Instagram and Twitter.

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Hawaii Restaurant 2016 ‘Hall of Fame’ Inductees Named

hawaii-restaurant-association-cover-photoThe Hawaii Restaurant Association is hosting its 10th annual Hall of Fame induction ceremony on Monday.

The inductees are select individuals who have “demonstrated dedication and commitment to the growth of the restaurant and food service industry in Hawaii, contributed to the enhancement of its quality and image, and demonstrated service through outreach.”

The Hall of Fame was the brainchild of then director Gail Ann Chew. Current Hall of Fame program chair Anne Lee said:

The Hall of Fame was to honor all of the old time restaurants. In the past, when you thought of Hawaii and food, you would always remember certain restaurants that you had gone to frequently.  How can anyone forget local institutions like Columbia Inn, Flamingos, Kings Bakery, Wo Fat, Hamura Saimin, Manago Hotel, Tip Top, and the list goes on and on, or people like Lyle and Grace Guslander and so many more people who shaped Hawaii’s culinary landscape.

Many of these iconic restaurants are no longer here, this Hall of Fame was created to remember and honor the pioneers that have paved the way for many in our industry today.  September 19th, 2016  marks a decade of honoring these leaders.

The event will feature a “Chefs of Aloha Dine-Around,” emceed by Kanoa Leahey and guest presenters Chef Alan Wong and Honolulu Magazine Food Editor Catherine Toth-Fox.

Proceeds will benefit the HRA Scholarship Program at the University of Hawaii Community Colleges.

The 2016 Hall of Fame Inductees:

OAHU

  • Mark Shishido – Wine Director Alan Wong’s
  • Dr. John Morton – VP for UH Community Colleges
  • Edward Doty – Eagle Distributors/JMD Beverages
  • Alicia and Raymond Kam – Alicia’s Market
  • Mel and Lynn Tanioka – Tanioka’s Seafood and Catering
  • David Nagaishi – Ocean House, Pounders at PCC (Deceased)
  • Jacqueline Lau – Roy’s Hawaii

KAUAI

  • Bob and Christine French – Brennecke’s Beach Broiler

MAUI

  • Aaron Placourakis – President / CEO Tri Star Restaurant Group, JAS Restaurants & AMP Restaurants, LTD.

HAWAII ISLAND

  • Debra Ching Maiava and Ric Maiava – Ken’s House of Pancakes

LEGACY MEMBERS

  • Zippy’s (FCH Enterprises) – 50th Year Anniversary
  • Aloha Shoyu – 70th year Anniversary

The “Dine Around” will feature chefs from the past nine years:

  • 2016 – Chef Mark Noguchi – MISSION Social Hall & Café
  • 2015 – Chef Freddie Billena – Pōmaika’i Ballrooms
  • 2014 – Chef James Aptakin – MAC 24/7
  • 2014 – Chef Ken Mackenzie – Tommy Bahama
  • 2014 – Chef Marc Anthony Freiberg – Mariposa
  • 2013 – Chef Jesse Cruz – Lucky Belly and Livestock Tavern
  • 2013 – Chef Cyrus Goo – Café Laufer
  • 2012 – Chef Long – Prima
  • 2011 – Chef Roger Dikon – Regency Culinary Services and HRC founding chef
  • 2010 – Chef Goran Streng – Tango Contemporary Café
  • 2009 – Chef Matt Young – Hula Grill
  • 2009 – Chef Keith Kong – Duke’s Waikiki
  • 2008 – Chef Chai Chaowasaree – Chef Chai’s
  • 2007 – Chef Russell Siu – 3660 on the Rise / Kaka’ako kitchen

About The Hawaii Restaurant Association

The Hawaii Restaurant Association (HRA) is a 501(c)(6) non-profit trade organization, together with the National Restaurant Association and the National Restaurant Association Educational Foundation, is dedicated to representing, educating and promoting the restaurant, food service, hospitality and tourism industries. The HRA provides access to the support and resources that industry professionals need to maintain a thriving business and serves as a contributing member of the unique and diverse restaurant community here in Hawaii.

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Aloha Tower to Host Friday Night Farmers’ Market

hfb-2The Hawaii Farm Bureau Federation and Hawaii Pacific University have joined forces to develop Honolulu’s newest Farmers’ Market, opening on Friday, August 5, 2016 at the Aloha Tower Marketplace. Running from 4:00 to 7:00 p.m., the market will continue every Friday night at the waterfront location.

The new market brings together the expertise of the Hawaii Farm Bureau, creators of Honolulu’s finest Farmers’ Markets, and the unique location of the historic Aloha Tower Marketplace.

“This is a great location for us,” said Brian Miyamoto, Executive Director of the Hawaii Farm Bureau Federation. “It’s extremely convenient for Downtown workers and for the residents of the areas condos, who haven’t had such convenient access to our markets in the past. And because it’s in the late afternoon and early evening, our shoppers will have a chance to stop and enjoy the sunset at Aloha Tower, which is spectacular.”

Stephanie Blakeman, Director of Promotions and Marketing at the Aloha Tower Marketplace, is also excited to offer the community a new experience. “This is something we’ve been thinking about since we re-opened the Aloha Tower Marketplace last August,” Blakeman said. “It’s a great way to invite the community down to the Tower and experience what we have always intended to be a community gathering place. It also gives our students extremely convenient access to the best produce and local products available. The fact that we get to work with the Farm Bureau and support Hawaii agriculture is a nice bonus.”

This newest location adopts the character of a night market, which are growing in popularity across the nation. The Aloha Tower Night Market will feature an assortment of offerings from the Farm Bureau’s top providers. Produce and prepared foods, eat-it-there or take-it-home, the Aloha Tower Night Market will provide a new place to gather, explore, and rediscover the contribution of Hawaii’s farmers and purveyors.

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About the Hawaii Farm Bureau:

The Hawaii Farm Bureau (HFB) was founded in 1948 and is a statewide nonprofit organization nearly 2,000 farm families united for the purpose of analyzing problems and formulating action to ensure the future of agriculture thereby promoting the well-being of farming and the State’s economy. HFB serves as Hawaii’s voice of agriculture to protect, advocate and advance the social, economic and educational interest of our Hawaii’s diverse agricultural community.

About Hawaii Pacific University:

Hawaii Pacific University (HPU) is Hawaii’s leading independent, non-profit university. With its core campus in the heart of Honolulu’s business district, and campuses at Makapuu Point, Kaneohe, and Oahu military bases, HPU offers students a distinct blend of small class sizes, hands-on learning opportunities, and global perspectives, with more than 60 undergraduate and graduate programs for those seeking an educational adventure in the center of the Pacific Rim.

Photos courtesy Hawaii Farm Bureau.

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Hello Kitty Cafe Truck Coming to Hawaii

delete-helloThis Summer, the hugely popular Hello Kitty Cafe Truck will be crossing the Pacific Ocean to make its first-ever visit to Hawaii.

The special three-day appearance will take place from Friday, June 17 through Sunday, June 19 at Ala Moana Center in Honolulu. The “mobile vehicle of cuteness and sweets” will serve goodies from 10 a.m. to 9 p.m. daily to Hello Kitty fans of all ages.

Treats on board the Hello Kitty Cafe Truck will include a macaron box set with one surprise Sanrio character macaron inside, a delicious three-piece Hello Kitty cookie set in adorable packaging, a four-pack of mini cakes, and a pink bow-shaped water bottle. In addition to the goodies, a Hello Kitty Cafe mug, a supercute pink Hello Kitty Cafe T-shirt and the pop icon’s signature bow headband will also be available to purchase.

The Hello Kitty Cafe Truck will be stationed in front of the Sanrio store, making it easy for fans to continue their experience by stopping by the retail location.

The Hello Kitty Cafe Truck is the first-of-its-kind food service venture for Sanrio in the U.S. The cafe truck made its first official debut at Hello Kitty Con in October 2014 and has been rolling up to festivals & events ever since, spreading Sanrio’s message of happiness, friendship and fun while offering yummy goodies to Hello Kitty fans and foodies.

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12 Isle Eateries Among Top 100 Outdoor Dining Spots

delete_thumb_600Hot on the heels of yesterday’s “Top 100 Places to Eat” list from Yelp comes the “100 Best Al Fresco Dining Restaurants” from OpenTable. For this list, ranking eateries where you dine outdoors, a dozen Hawaii restaurants made the cut.

“These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 20,000 restaurants in all 50 states and the District of Columbia,” notes OpenTable in its report. “The complete list features winning restaurants in 19 states and Washington, D.C., and … the scenic state of California claims almost half the number of winning restaurants with 44, followed by Florida with 13, Hawaii with 12, and Arizona with eight.”

100 Best Al Fresco Dining Restaurants in America 2016 – Hawaii

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Hawaii Home to 10 of ‘Top 100 Places to Eat’

delete-yelpThe Aloha State is home to ten of the ‘Top 100 Places to Eat‘ according to Yelp’s annual survey of “food greatness.” The 2016 list, unlike the list from last year (based primarily on a restaurant’s performance in recent years),looks at performance since the founding of Yelp in 2004.

The top-ranked Hawaii restaurants are:

10. Marukame Udon, Honolulu, HI

14. Ono Seafood, Honolulu, HI

15. Da Poke Shack, Kailua-Kona, HI

35. Mama’s Fish House Restaurant, Paia, HI

56. Lahaina Grill, Lahaina, HI

63. Helena’s Hawaiian Food, Honolulu, HI

76. Musubi Cafe Iyasume, Honolulu, HI

84. Shark Pit Maui, Lahaina, HI

89. Umeke’s, Kailua-Kona, HI

92. Leoda’s Kitchen and Pie Shop, Lahaina, HI

“Businesses from across the country were compared using a ranking that looks at both the ratings and the number of reviews while accounting for quality, popularity, and statistical fluctuations,” Yelp explains. “To localize the list, only reviews written by users whose profiles list their home location as within the reviewed businesses’ country were factored into the ranking.”

See the complete list here:

Yelp’s Top 100 Places to Eat in the US for 2016: Fast Track to a Food Coma

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Kona Brewing Co. to break ground on new sustainable brewery

kbcKona Brewing Co. will break ground on its new 100,000-barrel Big Island brewery and canning facility tomorrow. The company, Hawaii’s longest-running craft brewery, is commemorating the event with a limited-release pale ale based on the original recipe for its first beer produced 22 years ago.

The groundbreaking at the 2.6-acre site in Kailua-Kona will include a traditional Hawaiian blessing ceremony and unveil the first architectural rendering of the new brewery. More than 100 guests have RSVP’d to the event at Pawai Place, just steps away from the current pub and brewery. Construction is scheduled to begin in late summer of this year.

“The groundbreaking marks the start of an exciting new chapter in Kona Brewing’s history, and I am extremely grateful to our colleagues, our customers and our friends and families who make up the Big Island Community who have enabled us to get to where we are today,” remarked Cameron Healy, who co-founded Kona Brewing with his son Spoon Khalsa in 1994. “Little did we know when we started Kona Brewing Co. 22 years ago that legions of craft beer drinkers from around the world would fall in love with our island-infused beers.”

“We wouldn’t be celebrating this incredible milestone if it weren’t for the Kona Brewing Co. ‘ohana, and we look forward to continuing to support them as they have supported us over the years,” he added.

To mark the groundbreaking, Kona Brewing worked with John “Kit” Kittrege, the brewery’s first brew master, to develop a new beer based on the original recipe for Fire Rock Pale Ale, the brewery’s first production beer.

First Rock Pale Ale is a hop-forward, malty ale that pays homage to the beer that paved the way for Kona Brewing Co.’s success and liquid adoration. First Rock (ABV 6%, IBU 65) features Pale 2 Row Premium, Caramel 80 and Honey malts, along with Northern Brewer, Cascade and Columbia hops. First Rock will be poured at the groundbreaking and will be available until supplies last at the Kona Pub & Brewery.

Kona Brewing is investing $20 million to build the state-of-the-art high-efficiency brewery and canning facility that reinforces its long-running commitment to environmental stewardship and sustainability. The 30,000 square-foot facility will feature the latest innovations in renewable energy and water conservation, enabling Kona Brewing Co. to preserve Hawaii’s natural resources.

Kona Brewing partnered with PurposeEnergy, a water treatment and renewable energy company, to design an on-site Resource Recovery Center. The Center allows the brewery to recycle organic brewing byproducts in order to produce its own electricity, heat and clean water. The facility will also feature a brewing system manufactured by IDD Process & Packaging, an industry leading supplier of brewing systems and equipment, that helps conserve grain and water. Additionally, solar photovoltaic systems will be installed that can generate 50 percent of the brewery’s energy needs.

The brewery will have the capacity to produce up to 100,000 barrels of beer per year, which will allow for increased draft production and package offerings in Hawaii. The new canning operation will enable Kona Brewing to expand its canned beer selections beyond Longboard Island Lager and Big Wave Golden Ale and into a wide array of specialty and seasonal beers.

Kona Brewing is leasing the land for its brewery from the Queen Lili‘uokalani Trust, a private charitable trust founded in 1909 to serve native Hawaiian children. The brewer plans to work with local construction companies, suppliers and vendors. Once the brewery is operational, it plans to hire additional employees to expand the current pub. The brewery is scheduled to open in 2018.

“The Kona Brewing team is beyond excited to start brewing in the new state-of-the-art facility, which will give us the flexibility to produce more innovative, small-batch beers, while increasing our production capability to satisfy the demand for favorites such as Big Wave and Longboard Lager across the Islands,” explained Sandi Shriver, head of brewing operations for Kona Brewing. “We’re taking Liquid Aloha to the next level, and I’m extremely proud to be part of a team that is a leader in efficiency and sustainability and cares so much about the environment.

About Kona Brewing

Kona Brewing Company was started in Kailua-Kona on Hawaii’s Big Island in the spring of 1994 by father and son team Cameron Healy and Spoon Khalsa, who had a dream to create fresh, local island brews made with spirit, passion and quality. Today, Kona is Hawaii’s largest and favorite craft brewery, known for top-selling flagship beers Longboard Island Lager and Big Wave Golden Ale and award-winning innovative small-batch beers available across the Islands. The Hawaii born and Hawaii-based craft brewery prides itself on brewing the freshest beer of exceptional quality, closest to market. This helps to minimize its carbon footprint by reducing shipping of raw materials, finished beer and packaging materials.

Kona Brewing has become one of the top craft beer brands in the world, while remaining steadfastly committed to its home market through a strong focus on innovation, sustainability and community outreach. For the second year in a row, the company sold more than 1 million cases of Liquid Aloha in the Islands. Kona Brewing Co. is part of Craft Brew Alliance (NASDAQ: BREW), a leading craft brewing company.

Facebook: Facebook.com/KonaBrewingCo

Twitter: Twitter.com/KonaBrewingCo

Instagram: Instagram/KonaBrewingCo

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Bombay Palace Brings Pakistani Cuisine to Hawaii

bombay-palaceBombay Palace, which opened late last year in the former Monsoon India space in the Discovery Bay Center, augmented its menu by introducing a few new dishes from the home country of owner Imran Khan and his chef, Gul “Kenny” Khan.

The restaurant, which specializes in kebabs and northern Indian dishes such as Vindaloo, Korma, Kadhai, Saag, and coconut curries, also showcases authentic Pakistani dishes not readily found in the islands. However, the restaurant does focus on using ingredients purchased locally so they are the freshest.

The menu at Bombay Palace is replete with northern Indian Halal dishes popular with locals such as Tandoori chicken made in their own clay oven, Butter Chicken, Lamb Rogan Josh (tender lamb in a home-made yogurt sauce), Fish Tikka, Baingan Bartha (tandoor-roasted eggplant cooked with tomatoes and onions), along with a variety of naan, paratha, and biryani.

However, the restaurant has also decided to specialize in kebabs—rack of lamb, lamb Boti (boneless pieces of lamb), minced lamb, and chicken, all made fresh to order on a sizzling platter. To throw in a new twist, they decided to include a few Pakistani menu items, such as the Chicken Handi/Kadhai (“handi” refers to something made in a clay cooking vessel), which takes tender chicken cooked in a tomato-based sauce with onions, bell peppers, and spices.

Other dishes from Pakistan include Dhaniya Chicken of Ghosht, a stew made with fresh cilantro, onion, a touch of tomato, and spices and Chicken Reshmi Kebab boasting a creamier marinade than the other kebabs. Most entrees are affordably priced from about $15 to $22.

“Being from Pakistan, it is difficult to find authentic dishes as well as Indian meals that we would traditionally enjoy at our home, so we thought we would prepare them for everyone to enjoy, since Hawaii is now our home,” says Imran Khan, owner of Bombay Palace. “Having been here for only a few years, we found that good kebabs are hard to find, so we decided to also focus on serving a good variety of skewered dishes.”

Bombay Palace is located at the Discovery Bay Center, 1778 Ala Moana Blvd., Space 213.

Four hour parking is available for $1 with validation. The restaurant is open for lunch from 11:45 a.m. to 2:30 p.m., and for dinner from 5:00 p.m. to 10:00 p.m. daily, 365 days a year. For more information and reservations, call (808) 941-5111 or visit www.bombayhawaii.com. For media inquiries, please contact Sean M. Morris at (808) 781-8888.

 

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