Eating around Oahu
February 14-19, 2010
As I pack for my Valentine’s Day getaway to Hawaii, I daydream about the taste of Hawaiian-grown fruits and vegetables - mangos, papayas, lichee, mangosteens, pineapples, avocados, anything that is grown in Oahu and is fresh…and fresh fish chosen from the Fish Auction perhaps, and will there be moi? - o what delights await me?
The best Lunar New Year Day celebration for me started in Oahu, Hawaii. I flew in on the evening on the first day of the Year of the Tiger and it was also Valentine’s Day.
Upon arrival at the Honolulu Airport around 8:00 p.m. I was ready to do something I have not done in Hawaii for many years: drive a car. I dared not tell my wonderful hosts that I am the reason for many “bad Chinese driver jokes.” The best is all I will do, face the challenge!
The spiffy BUDGET RENTAL Pontiac was easy to navigate and it helped to have a local GPS which did not keep sneering the annoying “re-calculating” or “at your earliest convenience make a U-turn.” Why? Directions from and to the Waikiki area are fairly simple even for someone like me. Here, just get on a road, go straight. I only got “lost” once within the confines of the rental car area, but that’s another silly story…what counts is that I got to my destination safely without hurting others.
OHANA BEACHCOMBER WAIKIKI
2300 Kalakaua Av.
808-922-4646
www.waikikibeachcomber.com
The drive was pleasant with many fellow tourists on the road. That meant no one was speeding = less stress. The parking at the Beachcomber was challenging because the place was packed so patience is the key on busy nights. Kudos to OHANA Beachcomber for its efficient valet service and friendly, helpful front desk team. My lei swayed and danced to the beat of my happy heart. After unpacking I thrust myself back on the busy street, hungry and excited. Kalakaua Street was brimming with tourists, street vendors and artists peddled their wares, high-spirited musicians entertained to the delight of smiling audiences, while cameras snapped at colorfully attired human “robots.”
Eats:
RAMEN EZOGIKU
2146 Kalakaua
808 926-8616
What a deal - $7.95 for a piping hot bowl of miso ramen with char sil (roast pork.) The place looks like it has been around for 50 years - a non-descript U-shaped counter and a scattering of tables, filled with mostly locals. I met Steve and Ryan, who live just a few minutes from the restaurant but had checked into a hotel for a “staycation” for a few days. I thought, “what a wonderful way to boost tourism.”
View from my room
Rest: My beautiful room on the 25th floor of the Ohana Beachcomer Waikiki has gorgeous city and ocean views. It is centrally located and holds many memories for me of the first times my daughter Tina and I visited Honolulu. We have stayed at the Beachcomber, and now I see it again, with a lovely renovation accomplished in 2008. Even with the buzz of the main street and with the popular Jimmy Buffet’s 400-seat restaurant downstairs, I was able to relax in my room and got a good night’s sleep.
Notes: the OHANA Beachcomber Waikiki is also home to a spectacular Magic of Polynesia show that features illusionist John Hirokawa. I saw this show a few years ago and highly recommend it. The hotel is right next to MACY’s and the open-air International Market Place, and across the street from the Royal Hawaiian Center for shopping and dining.
OUTRIGGER REEF ON THE BEACH
2169 Kalia Rd
808-923-3111
www.outriggerreef-onthebeach.com
twitter: @OutriggerReef
Eats:
Breakfast at the Outrigger Reef’s Ocean House. I started my excellent day waking to gorgeous views of the beach and ocean. I met up with good friend Nancy for breakfast, starting with a glass of guava juice, and a Hawaiian frittata. She had a tropical fruit parfait and gave me updates on what is going on in Oahu. Ocean House’s friendly Manager David Nagaishi dropped by our table for a short visit. I was energized - “what’s next!?”
healthy tropical fruit parfait
I checked out of the OHANA Beachcomer Waikiki and frowned at the prospect of a long haul to the North Shore. The weather was gorgeous, so I did not stay cranky for long. Destination: Turtle Bay Resort. As I look back, it was a very nice and leisurely drive. Traffic was slow on primarily two-lane roads. Best of all, there were many tourists. I was thankful because no one had reasons to cuss at my driving or honk at me for going too slow. I was happy to be driving like a turtle swimming in the bay.
The North Shore is a favorite getaway for Honolulu residents as well as visitors. It is less than a two hours drive from Waikiki and is sought after for its many beautiful beaches and surf spots. The community is called Hale’iwa, and I look forward to returning so I can explore more of this area.
www.northshoreoahu.org/
I have visited Oahu at least 30 times and my feeble excuse for not liking to drive was dissipated as soon as I arrived at the Turtle Bay Resort.
TURTLE BAY RESORT
57-091 Kamehameha Hwy, Kahuku, HI 96731
808-293-6000
TurtleBayResort.com
twitter: @TurtleBayResort
Wow! The drive into the Turtle Bay Resort was a welcome site for sore eyes. Even though the GPS “told me” that my destination was coming up to the right, the Resort was actually to the left…but I saw the sign and made my U-turn into the huge driveway. I checked into a gorgeous and spacious ocean front room, happy to see generous amenities: complimentary wireless internet access, unlimited local telephone calls, and a daily newspaper.
I strolled around the property and stopped in Lei Lei’s by the golf course for a lunch of seared ahi/Caesar salad. I sat at the bar with the oceanfront view and smelled the fresh air unlike air anywhere else in the world… ahh, Hawaii. Click click on chopsticks to nibble on the ahi resting on a bed of lightly seasoned Caesar greens.
View from my room
Turtle Bay Resort is very unique. It rests on a peninsula and offers views from all 450 rooms. The current owners put in over $70 million for renovation on 880 acres of land, practically rebuilding it from the bottom bottom up starting in 2001. According to Keoki Wallace, Director of Public Relations and man of all trades, the entire Waikiki and two additional golf courses can be placed into the Turtle Bay Resort land. That’s huge.
Eats:
Dinner at OLA, at the Turtle Bay Resort - I was sorry to learn at the last minute that Chef Fred D’Angelo was on vacation, but Keoki Wallace would be my dining companion instead. I believe that when one door closes, another opens. We became quick friends over martinis and dinner, sitting outside “on the beach,” shuffling my feet in the sand.
Keoki shared many wonderful stories about the resort as well as of shows and movies filmed there, most notably LOST, BACHELOR, FORGETTING SARAH MARSHALL and a show currently in production: SOUL SURFER. I met a very friendly and charming Brandscombe Richmond, star of RENEGADE and the host of GOOD MORNING HAWAII.
Keoki and I were delighted to start our dinner with “straight-from-the-sea Poke,” adorned with sea asparagus, chopped cabbage, seaweed, onions. The sea asparagus is produced locally and is a treat - it is tasty, a bit crunchy, tastes seaworthy and sort of pops in your mouth.
Poke and martinis go well together
We shared a Seafood Dinner for two including mussels, grilled prawns, lobster tail, beautiful grilled sea scallops, fingerling potatoes, tomatoes, squash. Almost all restaurants in the area use only local or organic ingredients, including Waialua coffee and chocolate.
Sumptuous Seafood Platter for Two
Tour: The next morning Keoki gave me a golf cart tour of LOST home base and other areas of filming, such as the endless growing Banyan tree that is LOST’S “Smoke Monster’s residence; it was very exciting to see and encourages me to get the DVDs and start watching the show which is now in its last season. Nevertheless, it was fun to get privileged information and a look at the LOST’s runabouts.
Fun: Keoki put me on a real horse at the Stables at Turtle Bay after I muttered that I’ve never been on any horses except merry-go-rounds. The Stables offer lessons and guided horseback riding tours on the Kawela Bay trails near the resort. This was very much outside of my comfort zone. My granddaughters, Maggie, 6, and Stella, 3, and I enjoy visiting horses at corrals and they have gone for pony rides, so it was about time that their Pau Pau followed suit…sort of. I got on a horse for the first time in my life. My horse back riding experience lasted longer than my cameo role on the BACHELOR TV show last month, and “kayaking” on the Big Island last year: by a matter of seconds. Mission accomplished. Think I’m ready for Rodeo School.
Eats:
Romy’s Kahuku Prawns & Shrimp Hut
56-781 Kamehameha Hwy, Kahuku, HI
(808) 232-2202
Romy and my platter of Prawns and Shrimp, ole!
There are several fresh prawn and shrimp huts, right along the road. I was guided to ROMY’S PRAWN AND SHRIMP HUT, which was way too much fun. Romy and wife Terry run the place with along with their adult daughter. Terry and her team are busy in the very tiny kitchen and you must take a number and wait to be called. It is very clear (note sign on hut) that they do NOT want to be considered a fast-food operation. Every order is cooked fresh so you may have to wait 20 minutes. Romy’s “dining room” is comprised of picnic tables under a big tent, and with sinks and paper towels to wash your hands…that comes in handy, for sure.
The pile of prawns and shrimp top off a choice of white or brown rice and vegetables. It is an unforgettable experience - eat the prawns with or without shells, so ono. You are not done until your fingers are worn out from peeling prawns and you are exhausted from such a fun lunch…drink a Coke!
More Eats:
21 Degrees North
57-091 Kamehameha Hwy at the TURTLE BAY RESORT
808/293-8811
www.turtlebayresort.com
I had the pleasure of dining with the Executive Chef Hector Morales. It is worth the drive to North Shore just to experience Chef Hector’s Pacific Rim cuisine, always changing depending on what is available. Chef and I were seated at a corner table and the first thing I observed was that diners dress up for dinner, a sign of respect for the chef, dining companions, restaurant and food. It was nice to see no shorts, t-shirts, or ultra-casual wear.
Chef Hector strikes a whimsical pose with his salad of Kahuku Shrimp, Avocado and Hearts of Palm, Pupukea Greens, Passion Fruit Vinaigrette
The best way to order is to go the “chef’s special” five-course dinner - try a little of everything and leave the table full and happy. Chef is friendly, laid back, and eager to talk food. Our dinner was like a symphony. We had a series of starters, most memorable were the Sauteed Foie Gras with Vanilla Pineapple and Roasted Pearl Onions; and the Kahuku Shrimp salad shown above.
I favor California wines and chose one of my favorites, Cakebread Chardonnay, Napa Valley. I typically prefer that fresh fish go , but thenaked with no crust; however, the Crab Crusted Hawaiian Sea Bass with a Cannellini Bean Cassoulet got my vote, as well as the Braised Kona Lobster and Wagyu New York Strip Loin. We chose another favorite California wine to go with our entrees: Chateau Montelena Cabernet, Napa Valley.
All the produce served at Twenty One North is 100% organic, and Chef Hector insists on using organic ingredients as much as possible. He invited me to visit his friends the next day, Al and Joan Santoro. The Santoros, east coast transplants, own and operate the POAMOHO ORGANIC PRODUCE, in Waialua on the North Shore. 
The Santoros took a 7-acre lot and developed it into a certified organic tropical fruit orchard. Avocado tree with itty bitty baby avocados, so cute: 
They grow big, and are creamy and delicious: 
After a perfect introduction to the Turtle Bay Resort and area, I drive carefully back to the Waikiki-area and check into the Kahana Hotel and Resort. Within a few minutes after dropping off my suitcases, long-time public relations friend Teddi Anderson picked me up for lunch at the famous “sushi nazi’s” restaurant, SASABU, 1417 South King St., 808 947 3800. Reservations only, no walk-ins. Sushi master/owner Seiji Kumagawa is not formidable at all, but he can look ultra-serious. He is a man dedicated to his craft to present the best sushi experience for his customers. I was also determined to get a smile from him as I was told by a regular customer that he never cracks a smile. I was determined to get him to smile and managed this shot, hurray! 
Master Sushi Chef Seiji Kumagawa flashes a grin
There is no menu at Sasabune. Chef prepares what he wants, and that has to be understood before you sit in front of him at the sushi bar. The fish come from as far as Japan (red snapper, hamachi) , New Zealand (salmon), and Canada (albacore) while others are from Baja (blue fin tuna), Vancouver (oysters), North Carolina (white halibut), Boston (sea scallops), Spain (negi Toro tartarte, superb signature offering) and baby squid (California.)
I would recommend SUSHI SASABUNE to anyone looking for the best sushi in Honolulu. Be sure to sit at the sushi bar and as the handle on their restaurant name says: “Trust Me!”
Royal Hawaiian Resort
2259 Kalakaua Av
808 923-7311
royal-hawaiian.com
Twitter: @starwoodhawaii
Eats: AZURE inside the gorgeous ROYAL HAWAIIAN with friends Rebecca and Candice left me speechless. The Royal Hawaiian Resort is one of my favorite hotels in Waikiki, the “grande dame,” the “pink palace,” remodeled into even more beauty, grace and elegance.
Our AZURE table was indoors-oceanfront, we just had to look outside to see other diners enjoying our views. Candice wanted us to try many items - I believe she ordered the whole menu. We shared Ocean Salad: kona lobster, prawns, big island abalone, scallop, tobiko caviar, avocado & tarragon vinaigrette; Azure Sashimi: hawaiian yellowtail ahi, kona amber jack, avocado & watermelon radish salad, ginger vinaigrette, papadum crisp, Baby Back Ribs: kona coffee bbq-sauce, sweet corn & edamame succotash, kiawe smoke; and declared a favorite: Sake Steamed Manila Clams: enoki mushrooms, virginia ham, meyer lemon gremolata. 
Before the first courses arrived at the table, Candice asked “what do you want for your entree?” Ai yah!
AZURE’s menu is sure to please; however, I was drawn to the “Best of Today’s Local Market,” as I have been to the famous Honolulu Fish Auction twice and I know the fish must be world-class. Whatever the guest chooses, the server helps with suggestions on how it can be prepared, either high heat roasted or Chef’s Special Island Preparation. To tell you the truth, you can’t go wrong either way.
Above: Gals out to dinner- Rebecca, Shirley and Candice with their Blackberry or I-phones
Side dishes that were eye-poppers were the Kahuku Corn and Hamakua Mushrooms and the Sake Braised Big Island Spinach with garlic chips: 
More Eats:
TOWN
3435 Waialae Av
Honolulu, HI 96816-2659
townkaimuki.com
Another culinary treat in Honolulu, TOWN is a cozy and welcoming cafe. Owner Ed Kenney and Chef David Caldiero’s menu is set on an old-typewriter font, with new-style local and organic as much as possible. The food is solid, service is relaxed and friendly. It’s a great place to hang out with friends, entertain out-of-town family and guests or come mingle with locals. Prices are reasonable.
Rebecca and I had the hand cut pasta, fennel sausage, hamakua mushrooms,tomato which was delicious - the fresh hamakua mushrooms are large Chinese-style ‘wood ears’ that diners see in Hot and Sour Soup and Mushu Pork. Sonja ordered a yummy swordfish with local vegetables. The hand cut pasta dish deserves another look-see: 
I would eat this any day!
Fun:
A visit to Hawaiian Chips Co.
www.hawaiianchipcompany.com
Jimmy Chan
I met owner Jimmy Chan here in San Francisco at the Fancy Food Show. It was wonderful to visit his factory, a dream come true for Jimmy and his team. He started his business in his apartment selling the chips at swap meets. Today he sells to COSTCO and President Obama has enjoyed Jimmy’s chips. What a success story. Top sellers are the Original Sweet Potato Chips, Kilauea Fire Sweet Potato and Taro Chip Mix, Kiawe Barbecue Taro Chips, Sweet Potato & Taro Chips, and my sister Sarah’s favorite, simply Taro Chips.
Jimmy switched from using partially hydrogenated soy bean oil to the trans-fat free canola oil. The cooking process minimizes the amount of sodium and the products are preservative-free. 
I am becoming more comfortable driving my rental car and am able to navigate it back to the hotel. I want to spend some time on this gorgeous property.
Rest:
Kahala Hotel & Resort
5000 Kahala Avenue
(808) 739-8780
kahalaresort.com
I was extremely happy to check into The Kahala Hotel & Resort, as my last stay was back in 1999, too long ago! There is so much to explore in Oahu and all over glorious Hawaii that it is easy to return year after year and not repeat stays in hotels, resorts, restaurants, or activities. This was an extraordinary trip for me, to stay at the Beachcomber again, to explore the North Shore for the first time, and to come back to The Kahala, one of Hawaii’s favorite luxury resorts. The Kahala is less than ten minutes away from the center of Waikiki, and minutes from the Kahala Shopping Mall.
Once you enter The Kahala, you feel like a VIP. The valet and front desk team members are spot-on in friendlieness and professionalism. The lobby is unsurpassed in beauty and splendor, and a little walkway takes you to their renowned Hoku’s restaurant.
Eats:
HOKU’s
in the Kahala Hotel and Resort
5000 Kahala Avenue
(808) 739-8780
kahalaresort.com
As you enter Hoku’s and soak in its beauty, you will understand why this elegant and refined restaurant is so popular. The restaurant overlooks the Pacific, a tad east of Diamondhead. Executive Chef Wayne Hirabayashi’s menu matches the beauty of the dining room, a win-win culinary adventure. I was extremely happy to reunite with Chef Wayne. The last time I saw him in 1999, he appeared in one of my Hawaiian Airlines inflight videos, and today he is still at the Kahala but with many more responsibilities. Well done, Wayne!
Chef Wayne prepared a dinner especially for my new friend June and me. A picture is worth a thousand words, so here is our dinner, starting with Hoku’s exquiste ahi poke.
I am crazy for hamachi, and Chef Wayne presented hamachi three ways: sashimi, mixed, and hamachi kama. Each bite was sensational:
It was our good luck that Charles Sweeney, the owner of the Kahala, was in-house. He is also the owner of Vine Cliff Winery in Napa, so naturally that is what my dining companion and I had for dinner. We shared a bottle of smooth and delicious Vine Cliff Cabernet Sauvignon 2006.
Vine Cliff Winery
7400 Silverado Trail
Napa, CA, 94558
707-944-1364
www.vinecliff.com
Carrying on with dinner, each course was creative and artistic. I cannot compliment Chef Wayne enough on how he has evolved as a chef, albeit 9 years ago I already spoke highly of him.
Here is Chef Wayne Hirabayashi. I received emails and notes from my friends that HOKU’s is “the place” to go for all special occasions, important meetings, and just because they want excellent food. 
The dessert with a side of chocotini, a chocolate martini
Almost time to go back to San Francisco.
The next morning, my dear friend, Pamela Young, anchorwoman for KITV-TV came to visit me. Over 20 years ago I did a cooking demonstration at the Complete Kitchen store at the Kahala Mall. There, I met Pamela, who was in the audience. Over the years, I appeared on a few of her MIXED PLATE segments and we have remained friends. We shared a leisurely breakfast at the KAHALA, something light.
Since we only had fruit and juices, I snapped this picture of a customer’s plate of food, when he left his table to get more food at the endless and tempting buffet: 
I am about to pass out, a happy soul. Aloha, mahalo, and a hui hou!
