A pet peeve? Maybe. A common misconception? Definitely. It is a sad fact that most of Hawai'i doesn't understand the difference between ramen and saimin. The two words are used almost interchangeably and yet if you were to ask someone what the difference between the two is a common reply might be, "Ramen is that dried packaged stuff right?" wrong! Well, technically yes, but there is so much more to ramen than a two-and-a-half minute soak in boiling water. When someone asks me what the difference is I send them to Tenkaippin.
Located along busy Kapahulu Avenue, Tenkaippin Ramen provides parking in the rear of the building. The first thing that I noticed when approaching Tenkaippin Ramen was that there were chairs outside with a sign stating to form line to the right. Fortunately there wasn't a line out the door when I arrived and was seated promptly.
The atmosphere at Tenkaippin Ramen is one of a kind. In particular it was of the Ultimate Japan type. Ultimate Japan everywhere infact! Ultimate Japan playing on the wall-mounted TV, Japanese wall-mounted posters featuring ramen, and what's that in the corner on that bookshelf -- is that manga? It is no surprise that the mastermind behind this restaurant is the man himself Scott Suzui (co-host of Ultimate Japan).
Tenkaippin Ramen prides itself on providing the freshest, top-quality ingredients from all over Japan (which makes sense since the bulk of the restaurant chain is located in Japan). This is the phrase that stuck with me as I was considering my options of what to eat.
On my first trip to Tenkaippin Ramen I ordered the paitan ramen with fried rice and gyoza. The fried rice and gyoza both came out at around the same time with my ramen following about five minutes later.
The fried rice was interesting to say the least. It wasn't bad yet it wasn't good. Usually I am used to either local-style or Chinese-style fried rice so this was an interesting take (perhaps it was Japanese-style!).
The gyoza was next. I ate one without any sauce and it was quite bland. It was almost like the ones that you get frozen in a package at your super market. There also wasn't any gyoza sauce to be found so I ended up mixing the bottles of shoyu, vinegar, and minced garlic together to make a sauce for my remaining two gyoza.
I (of course) have to talk about the bottle of minced garlic. It is genius. Although I'm not sure of the actual recipe it seems that they mince a truck-load of garlic and mix in Japanese chili pepper flakes. The results are astonishing. Potent, slightly spicy and perfect when mixed into shoyu or ramen (I was told this upon the arrive of my ramen the second time that I visited).
Before we get into the actual ramen itself, there is the fried chicken which I also was able to taste. When it came out it was hot and sizzling from the oil and I wasn't able to eat it right away (good sign I suppose). However when I did take a bite into it a few minutes later I found it (again) lacking flavor and slightly dry.
As for the ramen... it was excellent. As I stated before, I ordered the paitan ramen on my first visit. Paitan ramen is made using a pork and chicken based broth. I orderd this over the ever-popular kotteri because I had just finished watching the movie Ramen Girl the previous day (good movie!) and was craving tonkotsu ramen (similar to paitan). The ramen was filled with ingredients including the more intresting toppings of fukujin-zuke (pickled radish) and fried garlic chips. In my opinion these two toppings overpowered the taste of the ramen (especially the garlic chips that had a slightly burnt taste). I moved these to my empty gyoza plate and dove right into the good stuff. The broth was thick and rich as well as full of flavor (as ramen should be). The milky white color of the broth is achieved through a long cooking process in which the pork and chicken bones give off all of their flavor and texture (produced from the breakdown of collagen).
After taking several spoonfuls of delicious broth to my lips, I took my first bite of noodles. I could tell immediately that these noodles were special. They were perfectly cooked and were a lot more dense than the ramen noodles that I have eaten at other ramen houses. This of course was a good thing (not a Martha Stewart "good thing" but a good thing texture-wise).
On my second visit to Tenkaippin Ramen I ordered the famous kotteri ramen. The kotteri ramen is what made Tenkaippin Ramen famous here in Hawai'i. The rich chicken based broth was robust and full of flavor. I then understood why people would line up on the sidewalk for a bowl of ramen here. The koterri ramen is unlike anything most of us have tasted here in Hawai'i. The kotteri ramen was topped with bamboo shoots, green onion and roast pork instead of the nasty garlic chips which was a pleasant surprise. Half way through, I dabbed some of the minced garlic into my ramen and I just couldn't seem to get enough of the garlicy goodness running through my ramen (four spoonfuls).
I must admit, when I first walked into the door of Tenkaippin I wasn't much of a fan of Ultimate Japan. But now I'm starting to understand what the hype is all about. The ultimate ramen straight from Ultimate Japan.
Tenkaippin Ramen
Rating System: 1-2.5-5 (poor-average-excellent)
Service: 1.75 (note: a bit pushy)
Food Quality: 3.5 (note: I'd mark it a 4.5 if it were only based on the ramen)
Monetary Value: 2.5
Quality vs Quantity: Quality
Overall: 2.5
617 Kapahulu Ave.
Honolulu, HI 96815
808-732-1211
NOTE: You may be wondering how I score all of my reviews. It is based on the type of restaurant (ex. a ramen house, a steakhouse, plate lunch, fine dining, etc.).
NOTE: Add us on Facebook!
February 24, 2010
February 23, 2010
Sugoi
I'm usually not one who likes quoting local catch phrases but I feel that the only appropriate statement that I can make about Sugoi's garlic chicken is BROKE DA MOUT. For those of you that are not familiar with Pidgen English "broke da mout" translates to delicious or as I like to call it "serious eats". But I won't go into details about the garlic chicken just yet -- as always I like to start from the beginning.
"Disappointingly good" was my initial reaction when I took my first bite of Sugoi's garlic chicken. Why disappointing? Because it's located by the Dillingham DMV (Department of Motor Vehicles) in Kalihi which (for me) is too far for a normal lunch break and the food at Sugoi's is... well, dare I say... "off the hook" (awesome). But at the moment I didn't care. I had garlic chicken.
Sugoi's garlic chicken is incredible. Most will agree that to make a good local fried chicken the batter must be light and airy yet flavorful, the chicken must be moist and not over cooked, and most importantly they skin should never be discarded! Sugoi's garlic chicken has this kind of amazing texture and flavor and to top it off, it's boneless! But what makes Sugoi's garlic chicken so special is the garlic sauce that they pour over the chicken (available at the counter in bottled form as well). I must warn you though, if you plan on going to an interview, giving a presentation -- any public speaking for that matter, talking to that girl you've been admiring from across the room, hanging out with friends, going on a date, taking your wife out, going shopping, karaoke, ANYTHING other than going straight home, I advise you bring some breath mints (strong ones at that) because after eating Sugoi's garlic chicken you will be reeking of garlic for the rest of the day. But trust me, it's definitely worth it.
Once your garlic chicken craze has settled down, you will realize that there is a lot more to the menu at Sugoi than you first noticed. Sugoi's tonkatsu (pork cutlet) as well as their chicken katsu is worth mentioning. Again, they score an "A+" on their sauce as well as a solid "A" on their breading proceedure. Sugoi also features a breakfast menu as well as a bento option (includes rice, teri beef, hot dog, egg, ume, and your main entree) in case you don't feel like a plate lunch.
Probably one of the first things that I noticed once I opened my plate lunch is that Sugoi's does not skimp on their portion size. For $9.25 I ordered their mixed plate (I chose garlic chicken and tonkatsu) and found to my surprise that I couldn't finish the whole thing. Their regular plate lunch costs ~$8.25 so I was pleased to find that for a dollar more I received a full serving of tonkatsu as well (they put my garlic chicken in a separate container because there was so much food and so that the garlic sauce wouldn't spill all over my tonkatsu. How thoughtful!). In fact, there was so much food to be eaten than it took me two full meals to consume the whole plate.
Overall, Sugoi is a force to reckon with. On an island filled with hole in the wall eateries catering local style plate lunches, Sugoi has them bested. Good food at a great price what more could you ask for? Well... maybe some breath mints!
Sugoi Bento and Catering
Rating System: 1-2.5-5 (poor-average-excellent)
Service: 4 (Note: Food came out quickly)
Food Quality: 4
Monetary Value: 5
Quality vs Quantity: Quantity
Overall: 4.3
1286 Kalani St #B-106
Honolulu, HI 96817
808-841-7984
Hours
Monday-Thursday: 8:00 AM - 3:00 PM
Friday-Saturday: 8:00 AM - 5:00 PM
Sunday: Closed (Catering Only)
Website: http://www.sugoihawaii.com/
Menu: http://www.sugoihawaii.com/menu_current.pdf
(Note: Orders for catering may be placed online with at least 2 days notice)
"Disappointingly good" was my initial reaction when I took my first bite of Sugoi's garlic chicken. Why disappointing? Because it's located by the Dillingham DMV (Department of Motor Vehicles) in Kalihi which (for me) is too far for a normal lunch break and the food at Sugoi's is... well, dare I say... "off the hook" (awesome). But at the moment I didn't care. I had garlic chicken.
Sugoi's garlic chicken is incredible. Most will agree that to make a good local fried chicken the batter must be light and airy yet flavorful, the chicken must be moist and not over cooked, and most importantly they skin should never be discarded! Sugoi's garlic chicken has this kind of amazing texture and flavor and to top it off, it's boneless! But what makes Sugoi's garlic chicken so special is the garlic sauce that they pour over the chicken (available at the counter in bottled form as well). I must warn you though, if you plan on going to an interview, giving a presentation -- any public speaking for that matter, talking to that girl you've been admiring from across the room, hanging out with friends, going on a date, taking your wife out, going shopping, karaoke, ANYTHING other than going straight home, I advise you bring some breath mints (strong ones at that) because after eating Sugoi's garlic chicken you will be reeking of garlic for the rest of the day. But trust me, it's definitely worth it.
Once your garlic chicken craze has settled down, you will realize that there is a lot more to the menu at Sugoi than you first noticed. Sugoi's tonkatsu (pork cutlet) as well as their chicken katsu is worth mentioning. Again, they score an "A+" on their sauce as well as a solid "A" on their breading proceedure. Sugoi also features a breakfast menu as well as a bento option (includes rice, teri beef, hot dog, egg, ume, and your main entree) in case you don't feel like a plate lunch.
Probably one of the first things that I noticed once I opened my plate lunch is that Sugoi's does not skimp on their portion size. For $9.25 I ordered their mixed plate (I chose garlic chicken and tonkatsu) and found to my surprise that I couldn't finish the whole thing. Their regular plate lunch costs ~$8.25 so I was pleased to find that for a dollar more I received a full serving of tonkatsu as well (they put my garlic chicken in a separate container because there was so much food and so that the garlic sauce wouldn't spill all over my tonkatsu. How thoughtful!). In fact, there was so much food to be eaten than it took me two full meals to consume the whole plate.
Overall, Sugoi is a force to reckon with. On an island filled with hole in the wall eateries catering local style plate lunches, Sugoi has them bested. Good food at a great price what more could you ask for? Well... maybe some breath mints!
Sugoi Bento and Catering
Rating System: 1-2.5-5 (poor-average-excellent)
Service: 4 (Note: Food came out quickly)
Food Quality: 4
Monetary Value: 5
Quality vs Quantity: Quantity
Overall: 4.3
1286 Kalani St #B-106
Honolulu, HI 96817
808-841-7984
Hours
Monday-Thursday: 8:00 AM - 3:00 PM
Friday-Saturday: 8:00 AM - 5:00 PM
Sunday: Closed (Catering Only)
Website: http://www.sugoihawaii.com/
Menu: http://www.sugoihawaii.com/menu_current.pdf
(Note: Orders for catering may be placed online with at least 2 days notice)
February 16, 2010
Chinese New Year
Since the revival of 808FS, I've been contemplating where to begin. After a few days of thinking I realized that February 14th was Chinese New Year. What better way to start off my list of long over-due reviews than start off with some of my favorite Chinese restaurants.
Duck Yun
For almost a year Aina Hina Shopping Center has been under constant renovation. Yet in the wake of it all lies one of my favorite Chinese restaurants on the island. One that I hope will not be eaten up in all of the construction.
Duck Yun, like most Chinese restaurants on the island, is a family style restaurant where dishes are ordered a la carte. Like most other Chinese restaurants around the island Duck Yun offers familiar staples such as beef broccoli over cake noodles, cold ginger chicken, chinese style sea bass, lemon chicken, shrimp canton and so on and so forth. However, unlike most Chinese restaurants that I have been to in Hawaii, Duck Yun actually excels in these familiar local staples. Although what really sets Duck Yun apart from most Chinese restaurants is its honey shrimp with walnuts.
Honey shrimp with walnuts. The dish is so amazing that it deserves its own paragraph. I have been to many Chinese restaurants (many popular Chinese restaurants might I add) and none have come close to beating Duck Yun when it comes down to Honey shrimp with walnuts. Don't know what it is? Let me enlighten you (oh you poor deprived...okay it isn't that great but it is tasty). It starts with walnuts that are dunked in simple syrup then left to dry on a cookie sheet then fresh shrimp (I like to think it's fresh..at least hope) dipped in a mochiko batter and wok fried and then tossed in a delicious sauce comprised of mayonnaise, honey, and condensed milk and then topped off with the glazed walnuts. Although I'm sure the recipe varies from place to place this is all that I can come up with from tasting and poking around restaurant to restaurant.
Aside from honey shrimp with walnuts, Duck Yun also makes good salt-pepper shrimp (spicy fried shrimp where you can eat the whole shrimp head, tail, shell and all) and a delicious cuttlefish with sour cabbage.
As for ambiance, Duck Yun is quite large for your typical Chinese restaurant and elaborately decorated with paintings and tables lined with your typical white table cloth. However the service can be improved on as placing an order on the telephone is a horrible ordeal and the wait staff seem a bit pushy. Price wise though, Duck Yun's daily lunch specials and dinner combinations can't be beat ($6.50-$10.00). The dinner combinations all come with soup and a variety of dishes (for one of course).
Duck Lee
If you have been my friend for at least a few months you probably have come to realize that there is something severely wrong with me. I have an obsessive habit. No, it's not drugs and it's not alcohol, it's roast pork. Recently I've been conflicted with my love of Chinese roast pork with the introduction of lechon back in late 2008. It's been a trying year but in 2010 love prevailed and Chinese roast pork is back on top. Recently I've been searching for the best roast pork on the island and what I found at Duck Lee surprised me.
Duck Lee is located in the corner of Market City Shopping Center right next to Fun Factory and has always been there since before I can remember. I remember when I was little I used to love to go to Fun Factory and I would always walk by the window with the chickens and ducks and thought, "Why would someone do that?" and "Why would some one want to eat that?". But now, there is no question in my mind that I would be the first person asking for a half-pound of the stuff. But I didn't show up at Duck Lee for the poultry, I came for pork, roast pork.
Duck Lee is your typical Chinese take-out with half-hotel pans filled with various dishes ranging from spicy eggplant to noodles to who knows what? I didn't care too much (although now that I've had the chance to come back most of what I ate was quite good). The only thing on my mind at the time was roast pork.
The roast pork was okay. Well..pretty good for island standards (and island standards are very good). It wasn't oily (which is the worst kind of roast pork) and the actual pork itself had a lot of flavor. The only reason why I say the roast pork was okay is because on my second trip to Duck Lee I experienced something much more satisfying. The second time around I (of course) ordered roast pork again but this time I also ordered some char siu. I was pleasantly surprised because up until now my preconceived notion was that char siu was a dry cut of meat when in actuality I have just been eating badly prepared char siu. The char siu at Duck Lee is moist and after it is cut up into pieces is covered with a spoonful of shoyu-colored sauce (not sure what it is but it's wonderful). As for the price, it's pretty typical and you can get a plate of the stuff over rice for $7.00.
Royal Kitchen
Being a Sunday morning church-goer I found myself with an amazing opportunity. Church service was early on Valentines Day (8:00 AM) and it just so happened that Chinese New Year fell on the exact same day this year. Being hungry at 8:00 AM on a Sunday morning isn't exactly a pleasant feeling so I was lucky that my church is located less than a block away from Royal Kitchen. And as you may expect, Royal Kitchen on Chinese New Year is a sight to behold.
Of course I didn't get to witness that sight as I got there early at 7:15 AM. It was early and there were only a few people standing around waiting for their orders. If you have never been to Royal Kitchen it is usually flooded out the door with people and their green tickets waiting for their number to be called. Royal Kitchen if you haven't heard is THE place for baked manapua.
You may ask what the difference between baked and steamed manapua is. It all has to do with texture. Steamed manapua is chewy while baked manapua is fluffy and more bread-like (if that is a word). In my opinion there is no question which I consider to be better. And at the price ($1.10 per manapua) it can't be beat.
At Royal Kitchen there are a wide variety of manapua's to choose from including char siu, lup chong (my favorite), chicken, kalua pig, sweet potato and the list goes on. Royal Kitchen also has a roasted meats counter (roast pork, char siu, duck, etc.) and your usual take-out items. That morning I opted for two lup chong manapua's, a 1/4 lb roast pork (of course), and a mochi rice ball (mochi rice wrapped in a large pork hash casing and steamed). How I managed to get through church without falling asleep after that meal was beyond me (literally speaking).
Reviews:
Duck Yun Chinese Restaurant
Rating System: 1-2.5-5 (poor-average-excellent)
Service: 1.75
Food Quality: 2.75
Monetary Value: 2.5
Quality vs Quantity: Quality
Overall: 2.3
820 West Hind Dr.
Honolulu, HI 96821
808-373-1303
Duck Lee
Rating System: 1-2.5-5 (poor-average-excellent)
Service: 2.25
Food Quality: 3.5
Monetary Value: 4
Quality vs Quantity: Quality
Overall: 3.25
2929 Kapiolani Blvd.
Honolulu, HI 96826
808-735-5378
Duck Yun
For almost a year Aina Hina Shopping Center has been under constant renovation. Yet in the wake of it all lies one of my favorite Chinese restaurants on the island. One that I hope will not be eaten up in all of the construction.
Duck Yun, like most Chinese restaurants on the island, is a family style restaurant where dishes are ordered a la carte. Like most other Chinese restaurants around the island Duck Yun offers familiar staples such as beef broccoli over cake noodles, cold ginger chicken, chinese style sea bass, lemon chicken, shrimp canton and so on and so forth. However, unlike most Chinese restaurants that I have been to in Hawaii, Duck Yun actually excels in these familiar local staples. Although what really sets Duck Yun apart from most Chinese restaurants is its honey shrimp with walnuts.
Honey shrimp with walnuts. The dish is so amazing that it deserves its own paragraph. I have been to many Chinese restaurants (many popular Chinese restaurants might I add) and none have come close to beating Duck Yun when it comes down to Honey shrimp with walnuts. Don't know what it is? Let me enlighten you (oh you poor deprived...okay it isn't that great but it is tasty). It starts with walnuts that are dunked in simple syrup then left to dry on a cookie sheet then fresh shrimp (I like to think it's fresh..at least hope) dipped in a mochiko batter and wok fried and then tossed in a delicious sauce comprised of mayonnaise, honey, and condensed milk and then topped off with the glazed walnuts. Although I'm sure the recipe varies from place to place this is all that I can come up with from tasting and poking around restaurant to restaurant.
Aside from honey shrimp with walnuts, Duck Yun also makes good salt-pepper shrimp (spicy fried shrimp where you can eat the whole shrimp head, tail, shell and all) and a delicious cuttlefish with sour cabbage.
As for ambiance, Duck Yun is quite large for your typical Chinese restaurant and elaborately decorated with paintings and tables lined with your typical white table cloth. However the service can be improved on as placing an order on the telephone is a horrible ordeal and the wait staff seem a bit pushy. Price wise though, Duck Yun's daily lunch specials and dinner combinations can't be beat ($6.50-$10.00). The dinner combinations all come with soup and a variety of dishes (for one of course).
Duck Lee
If you have been my friend for at least a few months you probably have come to realize that there is something severely wrong with me. I have an obsessive habit. No, it's not drugs and it's not alcohol, it's roast pork. Recently I've been conflicted with my love of Chinese roast pork with the introduction of lechon back in late 2008. It's been a trying year but in 2010 love prevailed and Chinese roast pork is back on top. Recently I've been searching for the best roast pork on the island and what I found at Duck Lee surprised me.
Duck Lee is located in the corner of Market City Shopping Center right next to Fun Factory and has always been there since before I can remember. I remember when I was little I used to love to go to Fun Factory and I would always walk by the window with the chickens and ducks and thought, "Why would someone do that?" and "Why would some one want to eat that?". But now, there is no question in my mind that I would be the first person asking for a half-pound of the stuff. But I didn't show up at Duck Lee for the poultry, I came for pork, roast pork.
Duck Lee is your typical Chinese take-out with half-hotel pans filled with various dishes ranging from spicy eggplant to noodles to who knows what? I didn't care too much (although now that I've had the chance to come back most of what I ate was quite good). The only thing on my mind at the time was roast pork.
The roast pork was okay. Well..pretty good for island standards (and island standards are very good). It wasn't oily (which is the worst kind of roast pork) and the actual pork itself had a lot of flavor. The only reason why I say the roast pork was okay is because on my second trip to Duck Lee I experienced something much more satisfying. The second time around I (of course) ordered roast pork again but this time I also ordered some char siu. I was pleasantly surprised because up until now my preconceived notion was that char siu was a dry cut of meat when in actuality I have just been eating badly prepared char siu. The char siu at Duck Lee is moist and after it is cut up into pieces is covered with a spoonful of shoyu-colored sauce (not sure what it is but it's wonderful). As for the price, it's pretty typical and you can get a plate of the stuff over rice for $7.00.
Royal Kitchen
Being a Sunday morning church-goer I found myself with an amazing opportunity. Church service was early on Valentines Day (8:00 AM) and it just so happened that Chinese New Year fell on the exact same day this year. Being hungry at 8:00 AM on a Sunday morning isn't exactly a pleasant feeling so I was lucky that my church is located less than a block away from Royal Kitchen. And as you may expect, Royal Kitchen on Chinese New Year is a sight to behold.
Of course I didn't get to witness that sight as I got there early at 7:15 AM. It was early and there were only a few people standing around waiting for their orders. If you have never been to Royal Kitchen it is usually flooded out the door with people and their green tickets waiting for their number to be called. Royal Kitchen if you haven't heard is THE place for baked manapua.
You may ask what the difference between baked and steamed manapua is. It all has to do with texture. Steamed manapua is chewy while baked manapua is fluffy and more bread-like (if that is a word). In my opinion there is no question which I consider to be better. And at the price ($1.10 per manapua) it can't be beat.
At Royal Kitchen there are a wide variety of manapua's to choose from including char siu, lup chong (my favorite), chicken, kalua pig, sweet potato and the list goes on. Royal Kitchen also has a roasted meats counter (roast pork, char siu, duck, etc.) and your usual take-out items. That morning I opted for two lup chong manapua's, a 1/4 lb roast pork (of course), and a mochi rice ball (mochi rice wrapped in a large pork hash casing and steamed). How I managed to get through church without falling asleep after that meal was beyond me (literally speaking).
Reviews:
Duck Yun Chinese Restaurant
Rating System: 1-2.5-5 (poor-average-excellent)
Service: 1.75
Food Quality: 2.75
Monetary Value: 2.5
Quality vs Quantity: Quality
Overall: 2.3
820 West Hind Dr.
Honolulu, HI 96821
808-373-1303
Duck Lee
Rating System: 1-2.5-5 (poor-average-excellent)
Service: 2.25
Food Quality: 3.5
Monetary Value: 4
Quality vs Quantity: Quality
Overall: 3.25
2929 Kapiolani Blvd.
Honolulu, HI 96826
808-735-5378
February 10, 2010
Revival
It's been almost a year since I've posted. I won't make excuses as to why I've been absent from 808FS. Instead, I will inform all of you that I have a few places in mind that I would like to review in the coming months.
"To Visit List"
Sugoi's
Alicia's Market
Morimoto's Waikiki
G-Sushi
Fort Ruger Market
Tokyo Noodle House
Kuru Kuru Sushi
Imanas Tei
Ichiriki Japanese Nabe Restaurant
"To Review List"
Tenkaippin Ramen
Duck Yun
Gina's BBQ
Ezogiku Ramen
BBQ Town
"To Visit List"
Sugoi's
Alicia's Market
Morimoto's Waikiki
G-Sushi
Fort Ruger Market
Tokyo Noodle House
Kuru Kuru Sushi
Imanas Tei
Ichiriki Japanese Nabe Restaurant
"To Review List"
Tenkaippin Ramen
Duck Yun
Gina's BBQ
Ezogiku Ramen
BBQ Town
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