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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Thin slices of beef brisket are placed on the grill at Gen Korean BBQ House. Small dishes of namul — kim chee and pickled vegetables — surround the grill.

Lots of sizzle for your buck at new yakiniku spot

Updated on  March 21, 2017 at 7:13 pm

Lots of sizzle for your buck at new yakiniku spot

Updated on  March 21, 2017 at 7:13 pm

Crave Videos

Back in the Day

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                This purse contains a delicious chocolate buttermilk cake with coconut meringue buttercream frosting.

Impressive purse cake a gift of time and talent

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                This purse contains a delicious chocolate buttermilk cake with coconut meringue buttercream frosting.

Updated on  February 14, 2017 at 9:35 pm
Berin Nakamura of Makiki is a man of many talents. Read More

Barfly

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Christian Self, owner of Bevy, crafts and pours new cocktails for his staff during a staff training session.

Storytelling helps bartenders connect with customers

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Christian Self, owner of Bevy, crafts and pours new cocktails for his staff during a staff training session.

Updated on  March 7, 2017 at 5:19 pm
Bevy owner Christian Self carries the torch for mixology at the corner of Auahi and Keawe streets, where there’s a story for nearly every drink on the menu. Read More

By Request

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Chef Ronald Thomas Minezes’ chicken tikka masala is served with a cauliflower-and-potato side dish.

Patience is a staple of Indian cooking

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Chef Ronald Thomas Minezes’ chicken tikka masala is served with a cauliflower-and-potato side dish.

Updated on  March 21, 2017 at 7:11 pm
Yes, the ingredients are key, technique is important and the spices — many spices — are crucial to Indian cooking. But the prime component: “To cook Indian, it takes a lot of patience,” says chef Ronald Thomas Minezes. Read More

By the Glass

COURTESY MAUIWINE
                                The winery currently has six grape varieties planted: syrah, malbec and grenache grapes for red wine and viognier, chenin blanc and gewurztraminer for white.

Offerings from MauiWine as good as they are local

COURTESY MAUIWINE
                                The winery currently has six grape varieties planted: syrah, malbec and grenache grapes for red wine and viognier, chenin blanc and gewurztraminer for white.

Updated on  February 28, 2017 at 4:44 pm
One of the banners being waved in our local food and wine industry is to buy local, and rightfully so. Read More

Citizen Critic

Bagels are for lunch, too
 
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works - lettuce, tomato, sprouts onions, mayo and mustard - on a choice of New York style bagel. Their creations are huge and my freshly baked banana walnut bagel definitely made the sandwich.

Cindy Fukunaga, Moanalua

Bagels are for lunch, too

Bagels are for lunch, too
 
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works - lettuce, tomato, sprouts onions, mayo and mustard - on a choice of New York style bagel. Their creations are huge and my freshly baked banana walnut bagel definitely made the sandwich.

Cindy Fukunaga, Moanalua

Updated on  October 18, 2016 at 6:43 pm
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works — lettuce, tomato, sprouts, onions, mayoand mustard — on a choice of New York-style bagel. Read More

Cravings

COURTESY CROPSTICKS CO.
                                A chopstick rest breaks off the bottom of a pair of Cropsticks, made of sustainable bamboo.

New take on ancient utensil

COURTESY CROPSTICKS CO.
                                A chopstick rest breaks off the bottom of a pair of Cropsticks, made of sustainable bamboo.

Updated on  March 24, 2017 at 4:12 pm
Cropsticks are disposable bamboo chopsticks with a built-in, break-off rest conceived by Moanalua High School graduate Mylen Yamamoto while on a flight to Asia in 2015. Read More

Does it Work?

DENNIS ODA / DODA@STARADVERTISER.COM
                                The OXO Good Grips 3 Blade Hand-Held Spiralizer is a compact version of the company’s countertop tool. The gadget produced fettuccinelike strands of beet, left, ribbon curls of carrot and spaghetti spirals of radish.

Hand-held device does job of bigger spiralizer

DENNIS ODA / DODA@STARADVERTISER.COM
                                The OXO Good Grips 3 Blade Hand-Held Spiralizer is a compact version of the company’s countertop tool. The gadget produced fettuccinelike strands of beet, left, ribbon curls of carrot and spaghetti spirals of radish.

Updated on  March 14, 2017 at 6:04 pm
As no-carb diets grew more popular, so did spiralizers, because they gave people a substitute for spaghetti and fettuccine. Read More

Electric Kitchen

Try cooking with different fats

Alternative fats are coming out of hiding and stirring the appetites of curious cooks. Read More
Updated on  March 21, 2017 at 4:52 pm

Farmers Markets

Farmers Markets

If you run a farmers market and want it listed here, email joshiro@staradvertiser.com. Read More
Updated on  March 14, 2017 at 5:23 pm

Grab and Go

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The tempura roll is among Teishoku’s most popular dishes.

Butterfish is best at Teishoku

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The tempura roll is among Teishoku’s most popular dishes.

Updated on  February 28, 2017 at 4:42 pm
Teishoku restaurant in Kapalama serves traditional Japanese dishes including curry, ramen, sushi, sashimi, nigiri and local favorites including poke bowls, as well as teishoku-style meals served with salad, appetizers, rice and miso soup. Read More

If I Can, You Can

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Freshly made sausages patties sizzle in the skillet.

Uncased sausages spread out flavors

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Freshly made sausages patties sizzle in the skillet.

Updated on  March 21, 2017 at 10:30 pm
What’s not to love about sausages? They’re hearty, flavorful and come in such variety they satisfy all palates. Read More

Local Moco

COURTESY MUTUAL PUBLISHING
                                Grant Sato’s bitter melon salad.

Goya Gomae (Bitter Melon Salad with Ground Sesame Seeds)

COURTESY MUTUAL PUBLISHING
                                Grant Sato’s bitter melon salad.

Updated on  March 24, 2017 at 4:38 pm
Chef Grant Sato features this savory salad, a popular side dish in Okinawan bars, in “An Okinawan Kitchen,” part of the “Hawaii Cooks” series. Read More

My Favorite Things

COURTESY LORENE ONO
                                Trivets are $10 for the 7-1/2-inch size and $5 for the 6-inch at Hawaii’s Plantation Village. Mug-size coasters are two for $5.

Treasured trivet

COURTESY LORENE ONO
                                Trivets are $10 for the 7-1/2-inch size and $5 for the 6-inch at Hawaii’s Plantation Village. Mug-size coasters are two for $5.

Updated on  August 9, 2016 at 5:37 pm
I bought this bottle-cap trivet in 2007 from the gift shop at Hawaii’s Plantation Village, where I am a docent. I couldn’t believe that people still made these things, admired the workmanship and essentially saw it as an art piece. Read More

On Tap in Hawaii

Tart beers offer citrusy perfection for hot weather

Over the past few years, sour beers have grown in popularity. Read More
Updated on  March 14, 2017 at 4:27 pm

Should I Eat This?

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Susie Pyo, owner of Aloha Lounge in Kaimuki, tastes her Korean “beondegi” (silkworm larvae) dish in Aloha Lounge’s kitchen. Below, beondegi are sold in cans. For a video of Craig tasting the dish go to staradvertiser.com.

Silkworm larvae a tad bland

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Susie Pyo, owner of Aloha Lounge in Kaimuki, tastes her Korean “beondegi” (silkworm larvae) dish in Aloha Lounge’s kitchen. Below, beondegi are sold in cans. For a video of Craig tasting the dish go to staradvertiser.com.

Updated on  November 30, 2016 at 5:23 am
Food shouldn’t be scary. When I started writing this column eight months ago, I looked at it as a way to share food and learn about other cultures, even if the food might be different from what most of us are used to. Read More

Spirited Conversations

CRAIG T. KOJIMA / CKOJIMA@STARAVERTISER.COM
                                The Happy Buddha.

Bring on the ’bucha

CRAIG T. KOJIMA / CKOJIMA@STARAVERTISER.COM
                                The Happy Buddha.

Updated on  March 21, 2017 at 4:38 pm
Tart, effervescent and refreshing, kombucha is the probiotic drink that is giving coconut water a run for its money. Read More

TheBuzz

COURTESY RUTH’S CHRIS STEAK HOUSE
                                A bone-in, 40-ounce USDA Prime Tomahawk-cut rib-eye steak is among the specialties at Ruth’s Chris Steak House.

Ruth’s Chris ventures to Kauai

COURTESY RUTH’S CHRIS STEAK HOUSE
                                A bone-in, 40-ounce USDA Prime Tomahawk-cut rib-eye steak is among the specialties at Ruth’s Chris Steak House.

Updated on  March 24, 2017 at 4:23 pm
Ruth’s Chris Steak House will open its sixth isle location at Kauai’s The Shops at Kukui‘ula in the fall, as Hawaii restaurateur Randy Schoch expands his domain. Read More

The Little Foodie

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                A mix of vegetables tossed with Italian sausage make up an easy weeknight dinner.

Sheet pan eases meal prep

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                A mix of vegetables tossed with Italian sausage make up an easy weeknight dinner.

Updated on  February 21, 2017 at 3:56 pm
A hundred variations of foods could make up the sheet pan dinner. Read More

The Weekly Eater

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Thin slices of beef brisket are placed on the grill at Gen Korean BBQ House. Small dishes of namul — kim chee and pickled vegetables — surround the grill.

Lots of sizzle for your buck at new yakiniku spot

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Thin slices of beef brisket are placed on the grill at Gen Korean BBQ House. Small dishes of namul — kim chee and pickled vegetables — surround the grill.

Updated on  March 21, 2017 at 7:13 pm
Gen Korean BBQ House just moved into the cavernous former Tsukiji Fish Market space at Ala Moana Center’s Ho‘okipa Terrace with an all-you-can-eat yakiniku concept. Read More

Quickbites

CRAIG T. KOJIMA / FEB. 16
                                Chef Colin Hazama hosts Epicurean Journeys at the Royal Hawaiian hotel.

Royal Hawaiian launches this year’s Epicurean Journeys

CRAIG T. KOJIMA / FEB. 16
                                Chef Colin Hazama hosts Epicurean Journeys at the Royal Hawaiian hotel.

Updated on  March 22, 2017 at 9:09 pm
Each quarter, the Royal Hawaiian hotel presents Epicurean Journey, a two-day event featuring a wine dinner followed by a cooking demonstration and lunch the next day. Read More

Recipe Box

COURTESY GLENDA CHUNG HINCHEY
                                Pre-cut frozen vegetables and peeled shrimp make this dish exceptionally easy.

Gigi’s Shrimp-Broccoli Stir-fry

COURTESY GLENDA CHUNG HINCHEY
                                Pre-cut frozen vegetables and peeled shrimp make this dish exceptionally easy.

Updated on  January 24, 2017 at 5:51 pm
Glenda Chung Hinchey put together this recipe for an easy shrimp stir-fry using frozen vegetables and shrimp. Read More