roy’s

cameron and i decided to go out to try some nicer restaurants around honolulu once in a while cuz we love to eat. anyhow, we went to roy’s around christmas because they got an ilima award this year, and the menu sounded pretty yummy.

at the hawaii kai location, the upstairs is for reservations and downstairs is just free seating. we made reservations, but we sat downstairs since there was space and we’d heard that upstairs was kinda noisy. we didn’t think it was noisy at all downstairs, and we had a nice view of the ocean. plus there was this hardcore guy standing outside playing guitar. that guy was awesome.

anyhow, the first is they have this heavy-duty menu:

roy's heavy duty menu

anyway, we both had the prixe fix menu. it started off with a appetizer sampler. you basically get a taste of three of their appetizers:

roy's appetizer

the egg roll (cameron’s favorite) was nice and crispy with nice textures from the vegetables, chicken, and rice noodles. then there was a rib, but that had a little too much sauce, and finally the ahi (my favorite).

next were our main courses:

macadamia nut crusted mahi mahi

i had the macadamia nut crusted mahi mahi with a creamy lobster sauce. the fish was tasty, but it was kind of impressive that i got TWO big pieces of it.

short ribs

cameron got shortribs with tasty tasty potatoes and a suprisingly tasty poi tomato mixture (in the small cup). he said it was very good, and the potatoes were just like those buttery, cheesy, awesome ones we made in tom mannion’s class.

for dessert we got the chocolate lava cake and the macadamia nut tart:

chocolate souffle

macadamia nut tart

we were kind of full by this point, but both of these were really good. the lava tart was so nice and fluffy but gooey and molten inside. nice with the raspberry sauce. the macadamia nut tart was pretty intense so we couldn’t even finish it. really good though.

anyway, overall it was a really good meal and really filling :) oh and we saw some tasty looking rolls so next time if we go again we’ll try those.

roy’s (hawaii kai)
6600 Kalanianaole Hwy.
Honolulu HI 96825

some food

check it out:

chicken katsu moco

chicken katsu moco!  this is from L&G drive-in (these plate lunch people really need to think of better names for their restaurants).  it’s at a food court in pearl city that has a bunch of tasty looking and affordable places.  we will definitely return there.

it was quite delicious.  but, i think it would be even better if it were a zippy’s chili chicken katsu moco.  it was good though.  they gave three gigantic pieces of chicken that were cut up.  even i could not eat it all.  this place does serve chili hamburger steak though so maybe i could convince them to make me a chili chicken katsu moco.

ALSO, i heard that natto (fermented soy beans) helps get rid of/prevent clots in your blood.  so maybe if i eat my chili mocos with natto, that will be better.  i think natto is growing on me though.  it is quite tasty with rice and furikake.

L&G Drive-In
1000 Kamehameha Hwy
Pearl City, HI 96782

another place cameron and i tried recently is daiichi noodles cafe.  they have really cheap combos!  this one only cost $7.25:

daiichi ramen combo

it includes a bowl of ramen (which has some pork), chicken katsu, and curry rice.  they also have other choices like gyoza and other kinds of katsu.  i had a big bowl of ramen:

daiichi ramen

it was quite good.  they give a ton of vegetables (good) and the broth is very drinkable.  even at the end, i didn’t feel all salted out like i often do at other ramen places.  the only thing is that i only got one piece of pork so i kind of wished there was some more meat here.  luckily i ate some of cameron’s chicken katsu so that was good.

i’ve found that these huge bowls of ramen have one problem: i get tired of eating them.  i think a GREAT idea would be to serve 2-3 bowls of ramen with different broths and toppings.  wouldn’t that be cool?  halfway through my bowl, i started drinking some of cameron’s miso broth for a change.  i think my multi-bowl ramen idea is pretty good.  if i knew how to make ramen and yummy broths, i would start an awesome ramen shop.  and eat lots of ramen.

Daiichi Noodles Cafe
Aiea Shopping Plaza 99-080 Kauhale Road
Honolulu (Hawaii)
(808) 486-7432

shrimp and baked sushi

For a while, I was really busy and didn’t feel up to cooking much, but last week I had this strong urge to get back in the kitchen. Today at the Chinese grocery store, I went a little overboard in buying vegetables and things. I am always afraid that I will run out of food and have a sad empty fridge.

Last week I made some shrimp and baked sushi for dinner.

shrimp with snow peas

I just cooked the shrimp the way my mom usually makes it. She boils or stir fries the snow peas first and sets them aside. Then she just pan-fries the shrimp (peeled, de-veined) with some garlic and salt/pepper. Really hard for this not to be tasty.

This “baked” sushi business is something that people at Cameron’s church make. Apparently their version includes mushrooms and is much more intense since they pile in the sour cream and mayonnaise (because they are crazy Hawaiians). I am not the biggest fan of mushrooms, so I left those out, and I used just enough sour cream and mayo to make a creamy texture.

baked sushi

baked sushi
(adapted from the people at Cameron’s church)

This recipe can have any ratio of ingredients that you want. I think these are the approximate amounts I used:

1 pack of imitation crab (about 10 sticks?)
4 cups of rice
furikake (Japanese seaweed seasoning)
1/2 cup sour cream
1/2 cup mayonnaise
Korean nori (seasoned and roasted seaweed)

Turn on the broiler in your oven. Shred the imitation crab, then mix well with sour cream and mayo. Add as much or as little mayo/sour cream as you like. I think mayo is kind of nasty in general, so I usually add extra sour cream. In a casserole dish, spread the rice out. You can add as much rice as you like too. Just depends what ratio of imitation crab to rice you want. Sprinkle generous amounts of furikake all over the rice. Then spread the imitation crab mixture over the rice and furikake. Stick the casserole dish into the oven. Mrs. Taketa said putting it in with the broiler on makes is brown on top, but I didn’t know that when I made this. I just set my oven at 400F and baked for about 15 minutes. Serve with Korean nori. You can use the nori to pick up some of the casserole and eat it, or, if it is too hot, I just mix it all together in a bowl:

baked sushi with korean nori

Okay, you might not believe me, but this is surprisingly tasty. It’s also really easy to adjust the recipe to your own tastes (mushrooms, etc.). I took most of the baked sushi to RSG, and it was all gone! Everyone at RSG always seems really hungry… (including me).

hawaii: day 9

we had a pretty full day planned for our last day in hawaii (saturday), and it began with some tasty dim sum with cameron’s parents and their friends kevin and monica. we went to the tiny china town and ate at won kee restaurant:

won kee restaurant

the dim sum was quite tasty. i don’t know if it’s as good as the best dim sum in L.A., but it was very respectable. random assortment #1:

more yummy dim sum

on the above plate there is (clockwise) siu mai (shao mai), a yummy seafood mix wrapped in bean curd, turnip cake, char seu chueng fun (bbq pork in the big white noodle thing), chives and shrimp dumpling, and no mai gai (sticky rice with chicken).
random assortment #2:

yummy dim sum

pictured above is (clockwise) ha gao (shrimp dumpling), pork and other stuff wrapped in bean curd, pork and scallop dumpling, bo lo bao (pineapple bun with custard), char seu bao, egg roll, and in the center some sort of dumpling.

the seafood bean curd thing was something i don’t see at other dim sum places, and it was really tasty! it had this really yummy fish in it. the bo lo bao (my favorite dim sum) was pretty good here, but i like the top part to be a little sweeter and more crumbly. the custard inside was extremely creamy and smooth though.

after that cameron’s parents spent the afternoon driving us around the island.

first stop: national memorial cemetery of the pacific

national memorial cemetery of the pacific

the national memorial cemetery of the pacific is located near the punchbowl, and it’s a memorial for people who served in WWII, the vietnam war, and the korean war. it also contains the courts of the missing, honoring more than 10,000 people from those wars. there’s a large walkway with murals showing some of the major battles, and there’s also a really nice lookout point nearby.

honolulu

after that, we drove to the dole plantation! pineapple!

pineapple

the dole plantation is a total tourist trap (but i love it). they have the world’s largest maze, the pineapple express, a plantation garden tour, and plenty of photo opportunities:

happy pineapples

i wanted to go see all the attractions, but they charge admission for everything! :( i didn’t get to go that day, but one day i want to go to the maze! i did buy some stuff at the enormous gift shop. the dole plantation is totally the man in hawaii (like starbucks and microsoft). they even had an informational panel about that:

jim dole: the man

i really wanted to try the dole pineapple softserve but the line was too long. i liked the dole plantation a lot though… pineapples are so happy!

happy plush pineapple

then we kept driving to the north shore to look for the tasty shrimp truck and to get shave ice. we found one of giovanni’s trucks, but it was sold out. :( they said there was another truck farther down the road, but first we got shave ice at aoki’s:

aoki's shave ice

apparently there is a more famous shave ice place nearby, but cameron’s parents said this one is just as good.

shave ice

mr. taketa had the rainbow one, mrs. taketa had mango and some other tropical fruit, cameron had the sunset one, and i had one with blue hawaii (?) and some other tropical flavors with some li hing on top. i also got ice cream and red beans in mine:

mmm... shave ice

mmm… the red bean and ice cream was really good. the ice kept melting though, so we tried to eat it faster, but…

brain freeze!

BRAIN FREEZE!!! (best picture of cameron)

we kept driving after that, and then we saw it…

giovanni's shrimp truck

giovanni’s shrimp truck! this truck sold only one type of shrimp:

garlic shrimp

deliciously fresh and juicy garlic shrimp. even though i wasn’t a huge fan of the way the shrimp was cooked (and swimming in oil), the shrimp itself was very good. they were pretty large, tasted fresh, and had good texture.

after our shrimp stop, we drove around more, stopped at some scenic places, and enjoyed the nice weather.

pretty hawaii

for dinner, we went to yasura for some tasty ramen:

yasura

i was craving ramen the whole week we were in hawaii, so i ordered the big bowl that had everything in it:

large bowl of ramen

cameron called it my dream bowl of ramen because it had so many different toppings. corn, hard boiled egg, seaweed, shrimp tempura, pork, chicken katsu, bamboo, napa, bean sprouts, and a couple other types of vegetables. it was all very delicious. the only thing i didn’t like as much was the broth. initially it was okay, but by the end, it was much too salty. this was not like the delicious udon broth i had at jimbo’s. still, it was a very satisfying bowl of ramen.

and speaking of dream bowls of ramen, here’s mine: the broth of jimbo’s with fresh ramen topped with two (or three?) soy sauce/tea eggs, two poached eggs (cooked until the yolk has just solidified), corn, fried fish cake, vegetables, and maybe a slice of pork. mmm… so good.

cameron had the mapo tofu ramen:

mapo tofu ramen

his was not quite as large as mine, but he said it was quite good and not too spicy.

THE END!

hawaii: day 8

by day 8, cameron was craving some plate lunch so cameron’s dad picked up some yummy stuff from kai’s. cameron had the garlic chicken, which he says is really good at kai’s:

garlic chicken

i tried some. man, that is really garlic-y chicken! it has some nice flavor though. i had the giant plate of chicken katsu:

chicken katsu

for dinner, we went to jimbo, a japanese restaurant specializing in udon.

jimbo udon house

it was pretty crowded when we got there, so we had to wait about 15 minutes for a table. the restaurant is pretty small and the tables are pretty tight together, but it’s a cute little place. i liked it. i ordered the chicken, tempura, and vegetable udon (it looked like the biggest one they had):

delicious udon

it was by far the best bowl of udon i’ve ever had. it might be the best bowl of noodles i’ve ever had. okay, first of all, the udon is homemade so that alone was really tasty. then, all the toppings were really excellent and balanced. there were a few different types of vegetables, all cooked to a good consistency and with good flavor. then the egg was in a poached style with the egg just barely cooked solid. the chicken was also simply cooked but tasty, and there was also a yummy fried fishcake. but the real star of this udon was the broth. i could really tell that they put a lot of care into their broth. the flavors were really rich and deep, full of different vegetable flavors and the perfect amount of seasoning. a lot of places just put in a lot of salt and artificial flavors, so by the end of your bowl, all you taste is that saltiness. i drank this broth down to the last drop because is was so amazingly tasty and well-suited to the udon.

cameron had one of the combos so it had a bowl of udon, a small plate of pickled vegetables, and a bowl of rice and vegetable tempura.

more delicious udon

cameron said his meal was also excellent. later on, we had a snack at ALOHA SUSHI:

kimchi spam roll

cameron and i each had a spam kimchi roll. mmm… it is kind of nasty but so tasty. and of course…

holotta ice cream

my last and final banana ice cream:

banana ice cream

i love you, holotta ice cream :)