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Archive for December 14th, 2012

Epic Meal

The Cat hosted an investor for dinner at Hoku’s (5000 Kahala Avenue, Honolulu Hawaii). I went along as protocol officer. Hee hee. Chefs P and p are expanding their chocolate empire and are looking for investors (so, if you’re interested … ). 🙂

The Kahala Hotel and Resort Executive Chef Wayne Hirabayashi (Chef W) used to work for Chef P for several years. Chef P highly respects Chef W. So for PR purposes, The Cat thought to have the dinner here.

We started with, oops let me back up. Chef W sent out complimentary amuse bouche.

Amuse Bouche

Amuse Bouche

All I heard was roasted beet and mustard seeds. I think there was a bit of goat cheese too.

Then Chef W sends out three appetizers.

Bruschetta?

Bruschetta?

It was a little noisy to hear plus, by the time the plate came to me, it was basically empty. Sigh.

Shaved Hearts of Palm, Ahi and Hamachi, Orange and Grapefruit  Yuzu-Orange Vinaigrette

Shaved Hearts of Palm, Ahi and Hamachi, Orange and Grapefruit
Yuzu-Orange Vinaigrette

This was another one I kind of missed (only got to taste I little hearts of palm). At this point, I was starting to feel like Oliver Twist. Sigh again (no worries, spoiler alert, the future is much brighter).

Short Rib Tempura:Braised Short Rib, Kal-Bi Jus, Avocado Tempura

Short Rib Tempura:
Braised Short Rib, Kal-Bi Jus, Avocado Tempura

Luckily, this ended up on my end of the table. Braised beef short rib that is breaded in tempura batter and deep-fried. First the crunch then the soft, fall off the bone interior. Can it any better than this? As good as this was, and it was very good, can you imagine if this was pork belly?

If we had known Chef W was going to send out complimentary appetizers, we wouldn’t have ordered this.

Seafood Tower

Seafood Tower

Enough for six people. We couldn’t even finish it. Chefs a few crab legs home. Although the seafood was good and fresh, I was more interested in the seaweed, and there  was a lot. Just trying to watch the calories. 🙂

As you may know (or not), whenever possible, I like to order a couple of little plates instead of one entrée. I prefer trying a little bit of this, and a little bit of that instead of one main course.

So, this time, I ordered …

Grilled Asparagus

Grilled Asparagus

(which I did share with The Cat)

Seasonal Risotto

Seasonal Risotto

with local mushrooms. The texture was a little more al dente than Chef P’s version but Chef p said it’s still within the  range of well done (I asked his opinion). And last but not least …

Fresh Island Sashimi Plate

Fresh Island Sashimi Plate

From the appetizer section. The restaurant offers two styles, The Traditional and The Innovative. Server recommended The Innovative. Good suggestion. Besides the traditional sashimi slices at the top of the plate, four additional slices are included:

Hamachi – Grapefruit Brulee
Ahi Tataki – Bonito Aioli, Soy Gel
Shiromi – Green Charmoula
Salmon – Asian Gravlox, Celery Chiso Salad

The best of both worlds (socks came way off), and I didn’t have to share (see, it’s all good). I would order this again, and again, …

I wonder if I could get an apprentice spot in this kitchen (just a pipe dream).

Hopefully this results in a win-win situation for all. Cross your fingers, or, if you would like to seriously invest in Chefs P & p’s venture, we’ll take you to dinner. Heh heh heh.

Enjoy. Eat well.

The Mouse

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