Travel Reference
In-Depth Information
Inexpensive
Chiang Mai Thai Cuisine
THAI Chiang Mai made sticky rice famous in
Honolulu, serving it in bamboo steamers with fish and exotic curries that have
retained a following. Menu items include toothsome red, green, and yellow cur-
ries; the signature Cornish game hen in lemon grass and spices; and a garlic-
infused green papaya salad marinated in tamarind sauce. Spicy shrimp soup,
eggplant with basil and tofu, and the vegetarian green curry are favorites. Since
the dining is family style, there is no kids' menu, but they will add extra plates
so your family can share dishes.
2239 S. King St.
&
808/941-1151.
Highchairs, boosters. Reservations recommended for dinner. Main
courses $8-$14. AE, DC, DISC, MC, V. Mon-Fri 11am-2pm; daily 5:30-10pm.
Jimbo's Restaurant
JAPANESE Jimbo's is the quintessential neigh-
borhood restaurant—small, a line of regulars outside, fantastic house-made noo-
dles and broths, everything good and affordable. A must for any noodle lover,
Jimbo's serves homemade udon in a flawless broth with a subtly smoky flavor,
then tops the works with shrimp tempura, chicken, eggs, vegetables, seaweed,
roasted mochi, and a variety of accompaniments of your choice. But our fave is
the
nabeyaki
(an earthenware pot of udon with tempura on top). Owner Jimbo
Motojima, a perfectionist, uses only the finest ingredients from Japan. Although
he doesn't have a kids' menu, Jimbo will whip up plain noodles for picky eaters.
1936 S. King St.
&
808/947-2211.
Highchairs, boosters. Reservations not accepted. Main courses $5-$11.
MC, V. Daily 11am-2:50pm; Sun-Thurs 5-9:50pm; Fri-Sat 5-10:30pm.
KAIMUKI/KAPAHULU
Expensive
Sam Choy's Diamond Head Restaurant
HAWAIIAN REGIONAL
You'll know you're in the right place if you see a parade of exiting diners clutch-
ing their Styrofoam bundles, for leftovers are de rigueur at any Sam Choy oper-
ation. The servings here are gargantuan, verging on off-putting. Choy has won
over a sizable chunk of Hawaii's dining population with his noisy, informal, and
gourmet-cum-local style of cooking. Now his kitchen is also the set for his cook-
ing show. The master of poke, Choy serves several of the best versions to be had,
and the best way to try them is in the $13 poke sampler (which could even
include a tofu poke). We recommend the fried Brie wontons, the seafood laulau,
and seared ahi. All dinners include soup and a salad. Spaghetti and meatballs,
pizza, and teri steak seem to be the most popular items on the kids' menu.
449 Kapahulu Ave.
&
808/732-8645.
www.samchoy.com. Kids' menu, highchairs, boosters, crayons. Reser-
vations required. Main courses $21-$35; prix fixe $40; Sun brunch buffet $25 adults, $15 children; kids' menu
$7.50-$15. AE, DC, DISC, MC, V. Mon-Thurs 5:30-9pm; Fri-Sun 5-9:30pm; Sun brunch 9:30am-2pm.
3660 On the Rise
FUSION Since the
Wine Spectator
gave this restau-
rant its “Award of Excellence,” this place has been packed, and with good rea-
son. In his 200-seat restaurant, chef Russell Siu adds an Asian or local touch to
the basics: rack of lamb with macadamia nuts, filets of catfish in ponzu sauce,
and seared ahi salad with grilled shiitake mushrooms, a local favorite. The ahi
katsu, wrapped in nori and fried medium-rare, is a main attraction in the appe-
tizer department, and for dessert, Lisa Siu's warm chocolate cake is one of many
raves. If your kids are gourmets, they may enjoy it here (there actually is a kids'
menu), but if they are finicky eaters, get a sitter and go and enjoy this wonder-
ful cuisine by yourself.
Value
