Weekly Eater Premium http://www.staradvertiser.com/featurespremium/weeklyeaterpremium RSS Feed for Weekly Eater Premium en-us Wed, 22 May 2013 11:30:00 GMT Hunan Cuisine perks up isle Chinese food scene http://www.staradvertiser.com/featurespremium/weeklyeaterpremium/20130522_Hunan_Cuisine_perks_up_isle_Chinese_food_scene.html Some people crave the food they grew up eating. Not me. Familiarity doesn't breed contempt, but it does breed a certain amount of indifference. Cafe Cooland offers all styles of dessert http://www.staradvertiser.com/featurespremium/weeklyeaterpremium/20130515_Cafe_Cooland_offers_all_styles_of_dessert.html Korean restaurants have a reputation for not serving dessert, so if you happen to be dining in the “Korea­moku” vicinity and need a bit of post-meal refreshment, just walk over to Cafe Cooland. No longer tied to the steak, Atkinson Grill worth a visit http://www.staradvertiser.com/featurespremium/weeklyeaterpremium/20130508_No_longer_tied_to_the_steak_Atkinson_Grill_worth_a_visit_.html From the beginning, Blazin' Steaks' Atkinson Center location diverged from the brand's simple formula of serving up basic grilled steak, chicken and fish with rice and a simple salad. Seafood is abundant and flavorful at Kyung’s http://www.staradvertiser.com/featurespremium/weeklyeaterpremium/20130501_Seafood_is_abundant_and_flavorful_at_Kyungs.html Kyung Cha thought she was ready to retire when she sold her Keeaumoku Street seafood business. But, thankfully for her fans, retirement didn't last long. Local flavors dot menu of new Turtle Bay site http://www.staradvertiser.com/featurespremium/weeklyeaterpremium/20130424_Local_flavors_dot_menu_of_new_Turtle_Bay_site.html With the opening of North Shore Kula Grille at the Turtle Bay Resort, the sustainable, Hawaiian regional movement veers even more specific with an attempt to focus on produce procured from the North Shore, though generously augmented with ingredients from Maui to Hawaii island. Healthier fare mixes with old faves at Chai’s http://www.staradvertiser.com/featurespremium/weeklyeaterpremium/20130417_Healthier_fare_mixes_with_old_faves_at_Chais.html Creating a healthful kitchen seems to come easily to a generation of up-and-coming chefs raised on quinoa and açai, but crossing over to greener platters represents a big step for one of Hawaii’s premier chefs. Enjoy variety and ambience at pricey Sunday brunch http://www.staradvertiser.com/featurespremium/weeklyeaterpremium/20130410_Enjoy_variety_and_ambience_at_pricey_Sunday_brunch.html The Royal Hawaiian Hotel has never been known for Sunday brunch, having ceded the territory to the Moana Surfrider and Halekulani. But that has changed. Rinka sushi great but novelty fare is a hit or miss http://www.staradvertiser.com/featurespremium/weeklyeaterpremium/20130403_Rinka_sushi_great_but_novelty_fare_is_a_hit_or_miss.html The hottest restaurant among the Japanese-speaking set is Rinka, where you can't get in without a reservation, and even then, a twosome is likely to end up at the sushi bar, lest they take up valuable real estate at a four-top. Cafe offers victuals, but tea is its thing http://www.staradvertiser.com/featurespremium/weeklyeaterpremium/20130327_Cafe_offers_victuals_but_tea_is_its_thing.html Growing up in a Chinese household, tea was a birthright for Ervin Gong, so it makes sense to find him running an online tea business and tea cafe today. But, it was far from a linear experience. Catch a wave http://www.staradvertiser.com/featurespremium/weeklyeaterpremium/20130320_Catch_a_wave.html There comes a time in a young chef's life when he yearns to leave a comfortable nest to realize his capabilities. In the past a chef, backed by family and/or deep-pocketed investors, simply opened a restaurant. That was the expected path.