Yauatcha Waikiki has introduced a vegetarian prix fixe meal.

Chef Ho Chee Boon’s menu: hot and sour soup, mushroom cheung fun, tofu claypot, vegetable fried rice, baby bok choy stir-fry, plus dim sum of bamboo, chive flower, morels and vegetable Shanghai dumpling. A chef’s choice of dessert completes the meal.

Cost is $68 per person, with a two-person minimum. The restaurant is in the International Market Place. Call 739-9318.

SPLASH BAR FEATURES HOKULE‘A CREW

Crew members from the voyaging canoe Hokule‘a will be the guests of honor at the Splash Bar at the Sheraton Princess Kaiulani on Friday.

From 4 to 5:30 p.m. navigators, crew and leaders of the Polynesian Voyaging Society will lead interactive demonstrations in star compass readings, nautical knot tying and other seafaring tasks.

A talk-story session follows.

Both activities are free.

The Splash Bar joins the celebration with a new Hokule‘a-inspired cocktail of rum, hibiscus syrup and calamansi.

Appetizer specials through the evening will include teriyaki chicken, flank steak and teri-chicken burgers.

The event is part of the quarterly “Aloha Friday at Splash Bar,” which merges cultural presentations with food and drink.

Call 922-5811.

NATIONAL SPOTLIGHT FOR LOCAL EATERIES

A must-read publication for the American restaurant industry has shined a spotlight on a handful of Honolulu restaurants in a feature called “Trending Tables.”

Nation’s Restaurant News wrote up Chuck Bussler and Robynne Maii’s Fete on Hotel Street, for offerings such as kalbi-marinated flank steak with warabi and bean sprout fried rice.

The publication referred to Ed Kenney’s Mud Hen Water in Kaimuki as a “worldly favorite” for merging Asian influences with cuisines of Spain, Egypt and other far-flung locales. The restaurant’s grilled octopus with inamona dukkah (roasted kukui nuts in an Egyptian nut and spice blend) was among dishes noted.

Artizen by MW, created by MW Restaurant, serves breakfast and lunch specializing in bento boxes and sandwiches, like its “mixed plate sandwich.” Another popular option is mochi- crusted opah.

Bread & Butter restaurant on Kapiolani Boulevard earned praise for chef Arnaldo “Masa” Gushiken’s double-braised oxtail with smoked mashed potatoes.

Piggy Smalls in Ward Village, the “sequel” to The Pig & the Lady in Chinatown, was the final restaurant profiled, noted for chef Brandon Lee’s Pho-strami, or pho-spiced, smoked beef pastrami, presented banh mi style.

MAUI RESORT BEGINS NEW MONTHLY SERIES

“In the Spirit … of Vodka & Potatoes” kicks off a new monthly event at Mauka Makai at the Westin Nanea Ocean Villas on Maui.

This series, called “In the Spirit,” features local products and produce in food-cocktail pairings.

The first event runs 6:30 to 9 p.m. Monday, with “spud-inspired” dishes such as braised Makaweli beef tongue, hamachi cured with vodka and ginger, and Maui venison sweet potato fritters. Cost is $65. Call 662-6370 or visit westinnanea.com/maukamakai.

PIEOLOGY NOW OFFERS CHOICE OF THICK CRUST

Pieology Pizzeria has introduced a PieRise Thick Crust, billed as best able to handle all the toppings and sauces that can be ordered for the shops’ made-to-order pizzas.

The thick-crust choice with unlimited toppings is $11.95, which includes a free side salad through Aug. 31.

The new crust is the fourth crust choice on the menu. Pieology also offers its original crust, plus whole wheat and gluten-free options. Pieology has locations in the Aina Haina Shopping Center and at 151 Hekili St. in Kailua.

Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.