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    Tai Pan's new look, with nearly double the space.

TAI PAN EXPANDS: With nearly double the numbers of tables from 10 to 19, you’d think it would be good news for fans of the Chinese Cultural Plaza dim sum restaurant. But that’s not the case. Even with double the space, tables are full and diners are still subjected to the hungry stares of dozens waiting in line to get in to nibble on dim sum and look fun rolls. Call 599-8899 for more details …

EAT FOR CHARITY: Finance Factors is hosting its 15th annual Charity Breakfast Fundraiser 6:30 to 9 a.m. July 30 to benefit Making Ends Meet, a nonprofit organization assisting individuals experiencing hardship to maintain financial independence. Employees will serve 1,000 breakfasts of Kukui Brand Portuguese sausage, scrambled eggs and rice, for $5, at 1164 Bishop St. For tickets, call Angie Hassett at 522-2000. Donations also will be accepted …

‘UGLY DUCKLINGS’ BLOSSOM: Vino is hosting a tasting of 2006 Costa de Oro Wines at 6 p.m. Wednesday from the much-maligned "ugly duckling" 2006 vintage, which was panned by most critics. Master sommelier Chuck Furuya says that while he’s never one to go with the herd, this is not intended to be gimmicky or for the sake of being different.

"It really is because we think these four Costa de Oro wines are superb, in fact even better than the much -ballyhooed ’07s and ’08s," he said. "The wines are much more ethereal, earth-driven and lighter on their feet without compromising class, intricacy and transparency." The lineup: Chardonnay "Gold Coast Vineyard," Pinot Noir "Gold Coast Vineyard," Pinot Noir "Oro Rojo" and Pinot Noir "Dijon Clones." The cost is $32 per person, not including tax or gratuity. E-mail to reserve …

JULY AT HIROSHI : Chef Hiroshi Fukui features a new "locally grown" four-course menu each month, on Sundays and Mondays only.

This month’s menu features a first course of Maui Cattle beef teriyaki sushi; second course of Kona Cold Lobster Tail sous vide with squid ink pasta, Brussels sprouts, red jalapeno, beurre blanc and white truffle oil; main course of peppercorn-crusted ahi steak with Ho Farm’s long beans, Big Island heart of palm with foie gras ponzu demi and pasta; and sweet course of Hawaiian vanilla bean panna cotta, fresh fruit and mango sorbet. The cost is $35 per person, not including tax and gratuity. Call 533-4476.

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