Sometimes traveling with no destination in mind is a good thing. A chance to experience new places and sensations and meet new people. Okay, enough with the philosophy, on with the food!
Awhile back, my cousins P & B asked if I knew any good ramen shops. I recommended here: http://maps.google.com/places/us/hi/honolulu/kapahulu-ave/617/-tenkaippin-hawaii?hl=en&gl=us. We made arrangements to try it on Friday for lunch. This place is known for their rich broths. One friend claims that the Kotteri broth was so rich, his lips stuck together.
Although it’s not on the menu, B ordered her ramen with “Kosseri” broth, a combination of Kotteri and Assari broths. The combination is supposed to be not as thick as the Kotteri broth with the addition of shoyu flavor. This combination was mentioned here: http://tastyislandhawaii.com/blog/2010/05/31/tenkaippins-assari-ramen/.
P and I ordered the Local Special Set consisting of fried rice and fried chicken. The thinking was that P & B could share each others dishes. I didn’t get a picture of B’s ramen (they already think I’m weird). Here’s a picture of the fried rice:
and of the fried chicken:
B enjoyed her ramen down to the last drop of broth. P liked his selection. Both really liked the garlic and chili condiment that sits on all the tables.
B put it in her ramen, P added it to his fried rice and made a dip for his chicken. The raw garlic and chili complement all the dishes. P and B were happy.
Although the fried rice was good, the fried rice from our local choy suey (Kin Wah) restaurant is still the best.
Afterwards we walked around to take a look at the new Side Street In On Da Strip and the music store next to the ramen shop.
I forget how the subject came up, but the topic of malasadas came up. P’s favorite place here is here: http://www.agnesbakeshop.com/. So, after lunch we took a drive over the Pali to eat malasadas. Here’s the location: http://maps.google.com/places/us/hi/kailua/hoolai-st/46/-agnes-portuguese-bake-shop?hl=en&gl=us.
The malasadas are fried to order and looks like it was dropped into the frying oil by hand (as compared to by machine or gadget).
This was my first time here and first time trying these malasadas (I’m so embarrassed). The taste and texture were different from the other bakeries that make malasadas. It was very good. The bakery also makes pastries and breads.
If I wasn’t so full after lunch I would have taken home some of their pastries. That’s okay, another reason to revisit the bakery.
Here’s a Wikipedia article for more information about malasadas: http://en.wikipedia.org/wiki/Malasada.
They also told me about this place that makes chicharrón: http://maps.google.com/places/us/hi/honolulu/n-hotel-st/131/-jimmy’s-produce-&-filipino?hl=en&gl=us. Which I visited after leaving them.
Chicharrón is deep fried pork rinds or meats. A better description is here: http://en.wikipedia.org/wiki/Chicharr%C3%B3n.
The chicharrón here is deep fried pork belly. Talk about decadent!
The was very good. Imagine the end slice of a perfectly roasted prime rib, you know the one that has the salt crust on the whole surface with crunchy, almost burnt, bits? The texture was crispy on all surface areas. I ate it with vinegar (one of the recommended condiments). The vinegar helped to cut the greasiness of it. It was a bit over the top for me (The Cat seems to agree). For me, I prefer the Chinese roast pork. The chicharrón was a bit too greasy for my taste. Some of the fat in Chinese roast pork seems to be rendered out during the roasting process. The deep frying of the pork belly seems to seal in the fat. Just my opinion.
All in all a good afternoon. Good food, new food, good conversation, fun times. One of my uncles is known for saying if you can’t have fun with your family, who can you have fun with?