Dining Guide Spring 2012

MONDAY, APRIL 9 to TUESDAY, APRIL10, 2012 VOLUME 106 ISSUE 87

Serving the students of the University of Hawai‘i at Mānoa.

V O I C E

PERMIT

2012

Fall

STUDENT PARKING

RESERVE ONLINE!

(COMPLETE CLASS REGISTRATION FIRST)

hawaii.edu/parking

A K LEO T H E

www.kaleo.org

Easy recipes to try at home PG. 23

Best sweets of the semester

Dessert menu

PG. 14

AUSTIN KAMIMURA / KA LEO O HAWAI‘I

847 McCully St. Honolulu, HI 96826 (808)952-9253 www.motosourcehawaii.com

Report

MONDAY N: W: S: E:

2- 5 0-3 1- 3 2- 5

f t. f t. f t. f t.

TUESDAY N: W: S: E:

3 - 5+ f t.

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0 - 3 f t.

2- 5 f t.

2 Dining Guide 15% OFF

Lunch & Brunch at Le Cacao w/ student ID (one per table) Le Cacao 3441 Waialae Ave.

808.626.5368

www.lecacaobistro.com 3447 Waialae Ave. Home of the best four course meal in town!

808.739.0993

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

K A LEO T H E

V O I C E

Ka Leo O Hawai‘i University of Hawai‘i at Mānoa 2445 Campus Road Hemenway Hall 107 Honolulu, HI 96822

Newsroom (808) 956-7043 Advertising (808) 956-3210 Facsimile (808) 956-9962 E-mail kaleo@kaleo.org Web site www.kaleo.org ADVERTISING The Board of Publications office is located on the ocean side of Hemenway Hall.

EDITORIAL STAFF Editor in Chief Will Caron Managing Editor Jaimie Kim Chief Copy Editor Karleanne Matthews Assc Chief Copy Editor Paige Takeya Design Editor Beth Shiner Assc Design Editor Justin Nicholas News Editor Kelsey Amos Assc News Editor Emi Aiko Features Editor Maria Kanai Assc Features Editor Alvin Park Opinions Editor Boaz Rosen Assc Opinions Editor Justin Francisco Sports Editor Marc Arakaki Assc Sports Editor Joey Ramirez Comics Editor Nicholas Smith Photo Editor Nik Seu Assc Photo Editor Chasen Davis Web Specialist Blake Tolentino Broadcast News Editor Naomi Lugo Web Editor Jefferson Speer Special Issues Editor Candace Chang Ka Leo O Hawai‘i is the campus newspaper of the University of Hawai‘i at Mānoa. It is published by the Board of Publications three times a week except on holidays and during exam periods. Circulation is 10,000. Ka Leo is also published once a week during summer sessions with a circulation of 10,000. Ka Leo is funded by student fees and advertising. Its editorial content reflects only the views of its writers, reporters, columnists and editors, who are solely responsible for its content. No material that appears in Ka Leo may be reprinted or republished in any medium without permission. The first newsstand copy is free; for additional copies, please visit the Ka Leo Building. Subscription rates are $50 for one semester and $85 for one year. ©2010 Board of Publications.

ADMINISTRATION The Board of Publications, a student organization chartered by the University of Hawai‘i Board of Regents, publishes Ka Leo O Hawai‘i. Issues or concerns can be reported to the board (Ryan Tolman, chair; Ming Yang, vice chair; or Susan Lin, treasurer) via bop@hawaii.edu.

Visit www.hawaii.edu/bop for more information.

Welcome to the Ka Leo

Dining Guide When April comes, chances are you’ve been eating in the cafeteria for seven months or living off instant noodles. So before you buckle down for fi nals and head off for the summer holiday, take some time to try out local eateries or cook a family-style dinner for your friends.

KEY $5 OR BELOW $15 OR BELOW $35 OR BELOW

Special Issues Editor The Spring Dining Guide and other Ka Leo special issues are coordinated for content and design by Candace Chang, special issues editor.

Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Mana Bu’s K ARLEANNE M AT THEWS Chief Copy Editor

Mana Bu’s bills itself as “Hawai‘i’s musubi headquarters,” and with dozens of options handmade fresh every Monday through Saturday morning, it’s easy to see why.

Each musubi is packed with flavor, with high-quality rice (white, brown, 10 -grain or mo-

chi) balanced by generous portions of the featured filling. The musubi are made without MSG or preservatives, and a list of the ingredients and their origins are displayed beside each variety of musubi in the shop.

If you want something besides musubi, Mana Bu’s also offers veggie okazu ($1.40) and a variety of healthy desserts ($1.80 -2.70, made with organic

Dining Guide 3

ATTENTION SIGS:

sugar). These low prices mean that it’s possible to pick up a couple musubi and dessert – a filling, healthy lunch – for under $5. Just be sure to arrive early for the best selection; popular varieties sell out quickly (often by midmorning), and the store closes as soon as it runs out.

Here are a few suggestions to get you started that go beyond the ubiquitous Spam:

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S A L MO N A N D S E S A M E $1. 4 0 The name of this musubi says it all. Light salmon is packed in white rice that is neither too dry nor too mushy and lightly sprinkled with sesame seeds.

V E G G I E C U R RY P I L A F $1.60

Check out the campus

Instead of being fi lled with a meat or fish, this musubi is packed with crunchy nuts and veggies (including corn and carrots) throughout.

dining text for deals on YOUR next meal.

T U N A M AYO $1. 4 0 The tuna mayo musubi is simple comfort food: a tuna salad sandwich, but served in white rice and nori instead of bread. Its mild flavor makes it a good choice for musubi newbies who aren’t confident enough to try stronger flavors yet.

Mana Bu’s coffee gelatin is nothing like overly sweet boxed gelatin. Its slightly bitter fl avor can be sweetened by pouring cream over the top, just like your morning coffee.

PHOTOS BY KARLEANNE MATTHEWS / KA LEO O HAWAI‘I

UHCA to 82257 Cancel at any time by replying “Stop”

KOM B U $1. 4 0 Kombu is a kind of kelp that is often used for umami (savory) fl avor in Japanese cuisine. Mana Bu’s kombu musubi is made with white rice and fl avored with sesame seeds. The kombu fl avor may seem overwhelming if you haven’t had it before, but it’s worth trying.

HAWAI IAN COF F E E GE L AT I N $1.40

Just Text back to any text.

Mana Bu’s Location: 1618 S. King St. Hours: Mon-Fri 6:30 a.m.-1 p.m. and Sat 9 a.m.-1 p.m., or until sold out.

Contact: 808-358-0287

4 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

Patisserie La Palme D’Or

PAIGE TAKEYA/ KA LEO O HAWAI‘I

The sweet acai cup ($3.98) is a twist on the classic, with cubes of cake accompanying the typical fruit and granola.

PAIGE TAKEYA Associate Chief Copy Editor

Open Every Day 10:30AM - 9:00PM

Kim Chee II Restaurant ALL DAY SPECIAL!

Any two (2) items served with rice and vegetables: BBQ Beef • BBQ Chicken • Pork Meat Jun • Chicken Katsu Ton Katsu • Fried Man Doo (3 pieces) 3569 Waialae Ave • Honolulu, HI 96816 (808) 737-7733

Voted one of the BEST Korean restaurants in Hawaii for the last 35 years!

Cake seems to hold a special place in any dessert connoisseur’s heart, and no cake lover who lives in Hawai‘i can truly claim to have eaten cake until he or she has been to Patisserie La Palme D’Or. This bakery, conveniently located in Ala Moana (a few stores down from Shirokiya), specializes in highquality and beautiful cakes that call to mind both Japanese and French sensibilities. Over the last fi ve years, I have diligently tried almost every variety of cake it offers, and I can assure you that it was a labor of love (and deliciousness). A few more savory brunch items are also available.

GAT E AU AU F R A I S E $4 .95 The ubiquitous fancy cake, Patisserie La Palme D’Or’s strawberry shortcake should be every fi rsttimer’s fi rst purchase. Three layers of shortcake are accompanied by multiple layers of strawberries and whipped cream, resulting in a sizable but not overly fi lling slice of cake. The cake itself is soft, mild and sweet. This bakery prides itself on achieving a harmony of fl avors instead of an overpowering experience.

B E R RY C U P $3.85 The berry cup is my favorite. Served in, naturally, a cup, the berry cup is a combination of cheese-

cake and shortcake cubes mixed with whipped cream, raspberry jelly, crunchy white-chocolate/ strawberry flakes and little rice puffs. It works because of the contrast of the ingredients: the softness of the cake against the crunch of the flakes, the tartness of the fruit against the creaminess of the whipped cream. Every bite fuses texture and flavor, and it’s a more interesting alternative to a regular piece of cake.

PA N N A C O T TA $3.70

This is my sister’s favorite: a milky pudding topped with a layer of raspberry jelly and various fresh berries. The pudding is smooth and light, offering a creamy contrast to the tart fruits and jelly.

It’s an excellent alternative for people who aren’t especially fond of cake but still keen to try what Patisserie La Palme D’Or has to offer.

Patisserie La Palm D’Or Location: 1450 Ala Moana Blvd. #2240F Hours: Mon-Sat 9 a.m.-9 p.m.; Sun 9 a.m.-7 p.m.

Contact: 808-941-6161

Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Marukame Udon

Dining Guide 5

v bigcitydinerhawaii.com

KAIMUKI (808)-738-8855 o Diner Fin ere’s N e “Th n Big City Diner r a !” h T

PROUD CORPORATE

15% OFF

PARTNER

Valid for dine-in only.

Not valid on any holiday.

Not combinable with any other coupon, offer, discount or promotion.

Buy One Entree and 2 beverages and get 50% off 2nd Entree of equal of lesser value. Must present before ordering.

Expires April 15th, 2012.

Not valid on any Holiday

Just a 15 Min Walk from Campus

WARD ENTERTAINMENT CENTER (808)-591-8891

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The ontama udon ($4.25) is just one of many choices available at Marukame Udon, which specializes in serving Sanuki-style noodles.

M ARIA K ANAI Features Editor

You know a restaurant is good when the line of customers goes out the door and down the entire block. Marukame Udon opened last summer and became popular for its Japanese noodles served at an affordable price. The restaurant’s self-service/ cafeteria style allows customers to easily pick and choose broth, toppings and side dishes.

U D O N $3.75

The regular-sized ontama udon ($4.25) is served with half-boiled egg, green onions and tempura fl akes. The soy-sauce broth is fl avorful and slightly sweet, and can be served hot or cold. The egg is slightly runny, and the green onions and fl akes add zing and texture. However, the handmade noodles are the star of the dish. With a soft center but slightly fi rm, slippery outside, the noodles are thick and perfectly cooked. And for ultimate authenticity, slurp the noodles as you go – that’s the right way to do it. Simpler udon dishes include kake udon ($3.75), which is simply noodles, lightly-fl avored broth and green

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onion or the kamaage udon ($3.75), which serves noodles separately from the dipping broth.

S I D E D I S H E S $1.25+ Although the noodle dishes are cheap, it’s easy to go overboard when you move down the cafeteria line to the side dishes. An assortment of tempura – Japanese fried food – range from $1.25 to $1.75 and can easily rack up on the bill. However, it’s hard to resist the juicy fried chicken ($1.50), shrimp ($1.75) and the sweet potato ($1.25). If you’re still hungry, you can also grab more carbs with musubi ($1.50 - $1.75).

Marukame Udon Location: 2310 Kuhio Ave. Hours: Mon-Sun 11 a.m.-10 p.m.

Contact: 808-931-6000

Aloha Crepes

10% off with Student ID on regular days

(808)734-0803•3620A Waialae Ave•Honolulu, HI 96816•alohacrepes.com

6 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

Summer 2012 Student Special

$49.00 per month

Andy’s Sandwiches & Smoothies

Prices good thru May 31st 2012/Valid school ID required

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The “Manoa Delight” sandwich ($6.85) is just one of many options at Andy’s. All of the shop’s sandwiches include carrots, lettuce and sprouts on whole wheat bread.

SOYOUN JOO Contributing Writer

$1 tacos w/ UH ID Cannot be combined with any other coupon/offer

WARNING: TACOS ARE ADDICTING!!!

Located across Mānoa Marketplace, Andy’s Sandwiches & Smoothies is a hot spot for sandwich connoisseurs and average Joes alike. Its wide variety of hearty meals and drinks accommodate an assortment of patrons – vegetarians, vegans and carnivores. Although its interior is slightly shabby, the excellent customer service, amiable employees and yummy treats leave an overall good impression, and the combination of a warm sandwich and cold smoothie make for a pleasant lunch.

'M Ā N OA D E L I G H T ' S A N DW I C H $6. 85 This delicious yet nutritious sandwich contains avocado, cheese, tomatoes, sprouts, lettuce, spinach and the house papaya dressing. Andy’s offers over two dozen sandwich options (both hot and cold), so you have plenty of options.

FRUIT SMOOTHIES $3.75-$5.50

Ranging from simple strawberry to exotic guava, Andy’s offers a wide selection of sweet and tangy smoothies.

Try the “Hi Pro,” featuring protein powder, peanut butter, bananas and apple juice ($4.25) or “Strawberries n Crème,” strawberries, bananas and coconut milk ($3.95).

Andy’s Sandwiches and Smoothies Location: 2904 E. Mānoa Road Hours: Mon-Thu 7 a.m.-5 p.m., Fri 7 a.m.-4 p.m., Sun 7 a.m.-12 p.m.

Contact: 808-988-6161

Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Nico’s Pier 38

Dining Guide 7 Kewalo Terrace 1525 Kewalo St. Honolulu, HI, 96822

Nehoa Terrace 1525 Nehoa St. Honolulu, HI, 96822

Partly funished, 1/1 at $1000/month, w/ water & 1 parking stall included. No Pets, tenant pays utilities, pool, resident manager & coin operated laundry on ground floor.

Partly funished, 1/1 at $1175/month, w/ water & 1 parking stall included. No smoking or pets allowed tenant pays utilities, coin operated laundry on ground floor.

FOR YOUR APARTMENT RENTAL NEEDS PLEASE CALL KING STREET PROPERTIES

(808) 791-5591 • (808) 741-1061 • (808) 721-2040 • (808) 221-1910

We can help!

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PHOTOS BY STEVE LITSCHAUER / KA LEO O HAWAI‘I

S TEVE L ITSCHAUER Staff Writer Nico’s Pier 38 is one of the best seafood restaurants on O‘ahu. The premise is cheap, gourmet-quality seafood. Each morning the freshest fish available comes into the fish auction next door to Nico’s, where the day’s catch is auctioned off to exporters, local restaurants and chefs. Nico’s daily menu specials change as often as the day’s catch, ranging from swordfish or mahi-mahi to marlin burgers and more.

Nico’s recently moved across the pier to a much larger space and is now able to seat 160 in their open-air dining room. The addition of a full bar and fish market also add to the appeal of this healthy eating choice. There are no frills, and all dishes are served plate-lunch style in a Styrofoam container.

P L AT E S $8 .95 - $9. 50 The local favorites on the menu, including chicken katsu and beef stew, are served with two scoops of rice (white or brown) and a choice of macaroni salad or ‘Nalo greens. If

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2600 S. King Street Suite 101 Honolulu, HI 96826, Appointment Line: 840-3199

you go for the ‘Nalo greens, greens the citrus dressing will be a welcome surprise to your tongue.

F U R I K A K E PA N - S E A R E D ʻA H I $15.95 The menu describes this as “fresh tuna ‘ahi steak coated with Japanese dried seaweed and sesame seeds then cooked to order, from rare to well-done and served with homemade ginger garlic cilantro dip.”

Nico’s Pier 38 Location: 1129 N. Nimitz Hwy. Hours: Mon-Sat 10 a.m.-4:30 p.m., 5-9 p.m.; Sun 10 a.m.-4 p.m.

Contact: 808-540-1377

WHY SHOULD I HIRE YOU? Ka Leo is looking for a web editor to produce online content and keep the website up to date with most relevant information.

This is a great opportunity to gain real world working experience and build your resume.

2445 Campus Rd. Hemenway Hall 107• (808)-956-7043 www.kaleo.org/jobs

8 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

Thai Lao CANDACE C HANG Special Issues Editor

Combining Thai and Laotian fl avors, Thai Lao is one of Kapolei’s newest restaurants. The prices hover between $8 and $12 with dishes such as summer rolls, sweet and sour pork and the traditional pad thai noodle plate. Here are a few samples from the menu to whet your appetite:

PA D P R I K K I N G $9.95

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The version that I ordered came with pork, but you can opt for chicken or beef at no additional cost. The stir-fried long beans are crunchy with a soft inside and a nutty fl avor. Like many Asian foods, each piece and ingredient of the meal comes in bite-sized portions. The pork is slightly chewy compared to the vegetables. Both are drenched in an oily sauce with some heat to it. The overall taste is a little salty, a little spicy and surprisingly creamy. For under $10, there is enough to serve roughly three people. I would recommend, though, that you eat it with rice.

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Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Dining Guide 9

THE HAWAII FOODBANK 22ND ANNUAL FOOD DRIVE Volunteers Needed on Saturday, April 21!

Help the Hawaii Foodbank reach its goal of One Million Meals on Food Drive Day, Saturday, April 21. We need 3,000 volunteers to help collect dollars and food at eight collection sites across the island.

For more information on our Annual Food Drive and how you can organize a food drive or fundraiser, please call our Food Drive Hotline at 954-7870.

UH Service Learning Program (808) 956-4641

PA D K I M AO (D RU N K A R D ʼS N O O D L E ) $9.95 This menu item comes with chicken, beef or pork for $10, or shrimp or seafood for $11.95. It is chiefl y comprised of noodles that are thick, fat and chewy similar to chow fun. But be careful, as they pack a punch in spice. The heat is enough to make you sweat, and is not for those with a weak tolerance.

The meat and noodles are stir-fried in a mixture of broccoli, basil, chilies and garlic. The result is a hot combination of crunchy broccoli bites, soft noodles and chewy bits of pork.

Like the pad prik king, it’s all about the contrasting textures and the different layers of fl avor, from spice to herbal basil bitterness.

Download a volunteer application at http://www.hawaiifoodbank.org/page9.aspx or email us at volunteer@hawaiifoodbank.org

Register for the Summer Sessions

Reserve Your Parking Permit Share the Ride with a Friend!

Complete your class registration for Summer 2012, then reserve your parking permit at hawaii.edu/parking • Pay about $2.50/day per vehicle, if attending both sessions • Park on Upper Campus FREE after 4:00 pm (with regular Zone 20 permits) • Easy online payment with credit card • No hassle permit pick-up at the Parking Office (in QLC) before Summer classes begin Permit Type Car / Truck Carpool Moped/Motorcycle

E V I L J U N G L E C U R RY $9.95 You can always order your food mild, but the evil jungle curry makes good on the promise of spicy punishment implied by its name. Mine came with chicken, but you can choose pork or beef.

Shrimp, fi sh or seafood come at an additional cost. The yellow curry is saturated with coconut milk, giving it a creamy, almost buttery texture on the tongue, while the green leaves of basil and orange shreds of carrot give it some crunch and color. Other mixed vegetables, like what appears to be shredded cabbage, add variety to the tactile appeal of this dish. Eat it served over rice and there’s enough to fi ll you and a friend or two for lunch.

Cost* $142 $142 $30

* For both Summer Session I and II: May 21 - August 10, 2012

Parking Permit reservation period April 3 - 14 A confirmation email will arrive with more details on permit purchase and pick-up.

Thai Lao

Do your part to help our environment!

Learn more about carpool permits: www.hawaii.edu/parking/carpooling.html

Location: 563 Farrington Hwy. Hours: Mon-Sun 11 a.m.-9:30 p.m.

Contact: 808-674-2262

UH Ma ¯noa Parking Services www.facebook.com/commuteUHM

10 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

Auntie Pasto’s

bene pesce HAPPY $3 Beer Miller Lite HOUR Heineken Y You-Call-It ou-Call 5-7pm $4 Well W ell D Drinks rinks DAILY

$5 A Appetizers ppetize IItalian talian F Fried ried C Chicken hicken

K ARLEANNE M AT THEWS Chief Copy Editor

Just a quick bus ride from campus, Auntie Pasto’s is serving up tasty and generously portioned Italian-American comfort food in a cozy and casual setting. The menu includes standards like spaghetti and meatballs, but also offers specialty dishes like house-made gnocchi ($15.75). With over two dozen entrees priced at or below $15, there are plenty of affordable options – and nearly every dish is enough for a hearty dinner, sharing with a friend or lunch the next day.

If you don’t mind dining early, stop by before 6 p.m., when you and a friend can choose a shared appetizer, two entrees and a shared dessert for $30 (before tax and tip). Or, if you’re out later, drop in between 8 and 10 p.m. for late-night happy hour, when draft beers are $3 and cheese pizzas start at just $5 (you can add other toppings for a small charge). Auntie Pasto’s also has a small wine bar in the back of the restaurant. If you’re a beer drinker but want an authentic drink with your meal, ask about one of the Italian beers offered.

If you don’t know where to start on Auntie Pasto’s extensive menu, ask one of the friendly servers for a recommendation or try one of these favorites:

Bruschetta B ruschetta Homemade Fries H omemade F ries Pork Patties w// M Mozzarella P ork P atties w ozza

R E D P E P P E R C A L A M A R I $8 . 50

This appetizer consists of three mozzarella-stuffed calamari, tomatoes, peppers and plenty of onions, all drizzled in lemon and served on a still-sizzling skillet. It has a little bit of a kick, but is mild enough that it won’t overwhelm the rest of your meal.

Auntie Pasto’s

2310 Kuhio Ave. Ste. 102 Honolulu, HI 96815

808-922-2288

Location: 1099 S. Beretania St. Hours: Mon-Thu 11 a.m.-2 p.m., 5-10 p.m.; Fri 11 a.m.2 p.m., 4-10 p.m.; Sat-Sun 4-10 p.m.

Contact: 808-523-8855

Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Dining Guide 11

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M A RG H E R I TA P I Z Z A $10 Auntie Pasto’s offers 11 different varieties of pizza, ranging from the classic pepperoni and cheese to fennel sausage and several tomato-free options (all around $10). My favorite is the margherita, with mozzarella, San Marzano tomatoes and basil. The mozzarella cheese provides rich  avor without any greasiness, and the acidity of the tomato and herbal freshness of the basil make it a satisfying but light choice. All pizzas are 10 inches in diameter and have thin yet surprisingly soft and spongy crusts.

PHOTOS BY KARLEANNE MATTHEWS / KA LEO O HAWAI‘I

S E A F O O D PA S TA $14 .75 This pasta is Auntie Pasto’s best-selling dish. It includes clams, mussels, calamari and mahi mahi in a rich house-made marinara sauce. The seafood is served over your choice of spaghetti, angel hair or penne pasta.

Market City Shopping Center 2919 Kapiolani Blvd.

Honolulu, HI 96826 (808) 951 0106

(located next to Duk Lee, behind Fun Factory)

Salonjadaraine@hawaii.rr.com

JOIN US ON FACEBOOK!

12 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

Liliha Bakery TREVOR Z AKOV Staff Writer

L ocated north of Downtown, Liliha Baker y is right in the middle of all the city’s action and traffic. It offers customers a fusion of Pacific, Asian and Western foods, as well as a popular, affordable and comprehensive bakery.

C R E A M P U F F $1.2 0 L iliha Baker y is best k now n for its cream puf fs, par t icularly its coco puf fs.

T he light puf fed past r y is f illed w ith a delicious and thick chocolate cream. Other choices include green tea and reg ular cream. A com mon sight at local par t ies and gather ings, they are most f requently seen topped w ith a delicious sw irl of butter y chant illy.

PA N C A K E S $5.95 Liliha Baker y’s skill with baked goods extends into its breakfast offerings. The pancakes come in a variety of fruity f lavors (the bakery’s blueberry pancakes are very popular), but even the regular pancakes are exceptional. They are a light golden brown, with a butter y, soft texture. Naturally sweet, there’s no need to overload on the syrup here. They also escape the trap of being either too heav y or too bread-like, unlike some other pancakes.

PHOTOS BY DEBORAH MANOG / KA LEO O HAWAI‘I

Liliha Bakery Location: 515 N. Kuakini St. Hours: Tues 6 a.m.-Sun 8 p.m.

Contact: 808-531-1651

Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Dining Guide 13

Kyoto Ramen Yotteko-Ya

BELLA MIA PHOTOS BY PAIGE TAKEYA / KA LEO O HAWAI‘I

PIZZERIA

Diners seeking the paitan ramen should try to arrive early, as Kyoto Ramen sometimes sells out.

S TEVE L ITSCHAUER Staff Writer

Kyoto Ramen is located at McCully Shopping Center (second fl oor on the far left) and serves authentic Japanese comfort food. Ramen is a rich soup base fi lled with fi rm noodles. Kyoto-style food is known to have light and delicate fl avors, but this ramen is rich with a complex depth of fl avor. The broth is the center of the dish: if it is not done right, the whole experience is lacking. The cooks at Kyoto Ramen simmer their broth for a minimum of 10 hours, which concentrates the fl avor.

the house specialty, paitan. The last has a base of chicken and pork stock and is the best choice for your money. Each ramen can also be fi nished off with chashu topping: a few slices of slow-roasted, seasoned pork.

C OM B I N AT I O N S $11- $15 Ramen can be also ordered as combinations with steamed or fried rice and a choice of karaage fried chicken or gyoza dumplings. The menu advertises the collagen-rich soups as “great for the skin and joints,” but no matter what the health properties might be, the taste is truly ‘ono.

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R A M E N $7- $10 The ramen bowls comes with a choice of different soup bases: shoyu, Hawaiian sea salt or

Kyoto Ramen Yotteko-Ya Location: 1960 Kapi‘olani Blvd Hours: Mon-Tue, Thu-Sun 11:30 a.m.-2 p.m.; MonTue, Thu-Sat 5:30-10 p.m.; Sun 5:30-9:00 p.m.

Contact: 808-946-2900

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2222 S.Beretania Street Honolulu, HI 96822 (808) 941-4400

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14 Dining Guide

Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

$9.95

$1.75 each

$6 for a large

3 for $2.95

Banana cream pie – Sweet Revenge Made with 78 percent dark chocolate, this pie is filled with banana cream and a layer of ganache at the bottom.

$6-7

Tiramisu – Auntie Pasto’s Spongy lady fingers soaked in espresso are layered with chocolate and cream in Auntie Pasto’s take on this classic Italian dessert, which is so big it’s hard for even two to finish.

$7.50

Homemade brownie tempura – Doraku Sushi Deep-fried brownies are paired with vanilla ice cream and topped with macadamia nuts.

$6.95

PAIGE TAKEYA / KA LEO O HAWAI‘I

The thick creaminess of the inner ice cream blends with a sweet and delicate mochi outside. This frosty treat comes in multiple flavors, like chocolate mint, guava, passionfruit and strawberry.

AMANDA BUSMENTE / KA LEO O HAWAI‘I

Mochi ice cream – Bubbies

1 for $2.75

KARLEANNE MATTHEWS/ KA LEO O HAWAI‘I

A mountain of coconut snow, a novelty treat located between shave ice and ice cream, is topped with chocolate sprinkles and served with fruity jelly bubbles on the side.

DEBORAH MANOG / KA LEO O HAWAI‘I

Haupia snow ice – Frost City

A lightly cocoa-flavored cake is aesthetically enhanced with red coloring and topped with traditional cream cheese frosting.

COURTESY OF SWEET REVENGE

Cake-like cookies surround a creamy filling that comes in green tea, chocolate or other varieties.

AUSTIN KAMIMURA / KA LEO O HAWAI‘I

Macarons – La Tour Café

Red velvet cupcake – Cake Couture

AMANDA BUSMENTE / KA LEO O HAWAI‘I

An Oreo waffle is drizzled in 58 percent Belgian chocolate sauce, sprinkled with chocolate chips and topped with white chocolate mousse and creme anglaise.

AUSTIN KAMIMURA / KA LEO O HAWAI‘I

“West Hollywood” waffle – Yogurstory

Dining Guide 15

14 Dining Guide

Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

$9.95

$1.75 each

$6 for a large

3 for $2.95

Banana cream pie – Sweet Revenge Made with 78 percent dark chocolate, this pie is filled with banana cream and a layer of ganache at the bottom.

$6-7

Tiramisu – Auntie Pasto’s Spongy lady fingers soaked in espresso are layered with chocolate and cream in Auntie Pasto’s take on this classic Italian dessert, which is so big it’s hard for even two to finish.

$7.50

Homemade brownie tempura – Doraku Sushi Deep-fried brownies are paired with vanilla ice cream and topped with macadamia nuts.

$6.95

PAIGE TAKEYA / KA LEO O HAWAI‘I

The thick creaminess of the inner ice cream blends with a sweet and delicate mochi outside. This frosty treat comes in multiple flavors, like chocolate mint, guava, passionfruit and strawberry.

AMANDA BUSMENTE / KA LEO O HAWAI‘I

Mochi ice cream – Bubbies

1 for $2.75

KARLEANNE MATTHEWS/ KA LEO O HAWAI‘I

A mountain of coconut snow, a novelty treat located between shave ice and ice cream, is topped with chocolate sprinkles and served with fruity jelly bubbles on the side.

DEBORAH MANOG / KA LEO O HAWAI‘I

Haupia snow ice – Frost City

A lightly cocoa-flavored cake is aesthetically enhanced with red coloring and topped with traditional cream cheese frosting.

COURTESY OF SWEET REVENGE

Cake-like cookies surround a creamy filling that comes in green tea, chocolate or other varieties.

AUSTIN KAMIMURA / KA LEO O HAWAI‘I

Macarons – La Tour Café

Red velvet cupcake – Cake Couture

AMANDA BUSMENTE / KA LEO O HAWAI‘I

An Oreo waffle is drizzled in 58 percent Belgian chocolate sauce, sprinkled with chocolate chips and topped with white chocolate mousse and creme anglaise.

AUSTIN KAMIMURA / KA LEO O HAWAI‘I

“West Hollywood” waffle – Yogurstory

Dining Guide 15

16 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

Pho Mai SOYOUN JOO Contributing Writer Pho Mai encompasses three factors of an excellent eatery: ambiance, service and food. This restaurant is a popular destination for any Vietnamese-food junkie.

Pho Mai’s trite exterior may fool certain pedestrians; but the interior is far from ordinary, featuring tranquil music and bright furnishings.

Pho Mai’s delicacies are known to be quite inexpensive – bowls of piping hot pho are approximately $7.50, and each bowl comes with a complementary plate of basil and bean sprouts. Moreover, the restaurant provides various dipping sauces so that diners can customize their pho.

Pho Mai

Location: 1427 S. King St. Hours: Mon-Sun 11 a.m.-2:30 p.m., Mon-Thu 5:30-8:30 p.m., Fri-Sat 5:30-9 p.m.

Contact: 808-955-6583

C H I C K E N P H O $7.95 One of the most popular dishes at Pho Mai is the chicken pho. This aromatic meal is composed of Vietnamese rice noodles, chopped onions, spring onions, beef broth and slices of chicken. The rich broth, soft noodles and tasty chicken slices enhance the overall experience.

SOYOUN JOO / KA LEO O HAWAI‘I

Join a Campus Center Board Committee!!!!

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Spring 2012 General Elections Candidates Profiles (Deadline to vote: 4/10) President (Executive Position) 1. Shay Malia Kaae Hello There, My name is Shay Kaae & I currently attend University of Hawaii & My major is Psychology & Law. The positions I am running for is Senator of the Colleges of Arts & Sciences as well as Class President. My class standing is a 4.0 & I love surfing & living like Sion who is one of the best surfers in the world. I am running for office because I truly care about University of Hawaii Students & Faculty & Children of Students that need moral support & extra encouragement in today’s society. I strongly feel we need to go an extra mile to sustain stability in our academic studies as well as motivation in physical activities, such as sports & being a superior example of leadership for the University of Hawaii. Thank You ;) 2. Richard Mizusawa College & Major: Colleges of Arts and Sciences, Political Science and Communication Position(s) running for: President, Senator of the Colleges of Arts and Sciences Class Standing: Junior Hobbies and Interests: Student government, social media, public relations, communication, and community service.

Additional Information: I am running for office because I would like to see positive changes happen here at our university for our students. It is my goal to reach out to more of my constituents at our university to further improve the campus community where we can feel comfortable, get an exceptional education, and be proud students of the University of Hawai’i at Mānoa.

While in office, I want to advocate on campus-wide student issues, increase scholarship and research opportunities, and monitor the allocation of valued student fees. During my two consecutive terms as the Secretary of the 98th and the 99th Senates of the Associated Students of the University of Hawai’i, I have developed the skills and knowledge to effectively serve as a leader for our Senate. I have also been heavily involved in writing legislation and planning campuswide events for my fellow constituents. Throughout everything I have undertaken here on Senate, I have given nothing but my very best in serving the undergraduate student body wholeheartedly. I hope that you will allow me to serve as your President for the 100th Senate of the Associated Students of the University of Hawai’i.

Vice President (Executive Position) 1. Kimberly Turalva College & Major: Colleges of Arts and Sciences; Pre-Nursing Major Position(s) running for: Vice-President Senator of the Colleges of Arts and Sciences Class Standing: Sophomore Hobbies and Interests:

When I am not studying, one can usually find me cooking, hiking, playing my ukulele, or hanging out with my friends and family. Currently, I am volunteering at The Queen’s Medical Center because of my love for helping others.

Additional Information: From my term serving as a Senator over the past two years, I was able to positively represent the voices of my fellow undergraduate students here on campus. If reelected onto Senate as Vice-President, I will continue to take into account of what the student body feels as a whole instead of focusing on what I alone think should take place within our university. I hope to maintain the trust of our student body so that they would not be afraid to approach me with their concerns and opinions. Helping to make the college experience of our undergraduate community an unforgettable one, is what I want to contribute to our school. No longer will I sit back and watch change take place, I am taking the initiative and becoming one step closer to making it happen.

Secretary (Executive Position) 1. Benjamin Tran College & Major: College of Arts and Sciences / Communications Position(s) running for: Senator of the Colleges of Arts and Sciences Class Standing: Junior Hobbies & Interests: Social media, community service, and event planning.

Additional Information: I am running for this position to help and take part in various events happening on campus. I enjoy learning new things and getting involved. I am an active member in both, the Public Relations Student Society of America (PRSSA) and Na Alaka`ina Program. Both campus organizations have allowed me to learn about what I am capable of and what I can do to help others. Seeing that this position is actively involved in the well being of the entire student body through the heart of campus, Campus Center, I feel that being a part of it would be a great opportunity.

Treasurer (Executive Position) 1.Rachel Isara College & Major: Arts and Science, Pre-Business Position(s) running for: Treasurer Class Standing:Junior Hobbies & Interests: Community service, extracurricular activity and shopping.

Additional Information: I am running because I enjoy being involved at the University and making a difference.

Senator for the Colleges of Arts and Sciences 1. Lynelle Acosta 2. Cassandra Belisario 3. Cori Grunenwald 4. Shay Malia Kaae 5. Francesca Koethe 6. Rio Kwon 7. Ryan Mandado

1. Lynelle Acosta 2. Matthew Clark 3. Christopher Escalante 4. Francesca

Koethe 5. Ryan Mandado 6. John Palomino 7. Dwane Tegman 8. David Torres

9. William Wainwright

16. Dwane Tegman 17. David Torres 18. Benjamin Tran 19. Kimberly Turalva 20. William Wainwight

Senator for the College of Engineering 1. Elvis Grande 2. Adrian-Carlo Luna

Senator for the Health & Dental Hygiene, School of Social Work, School of Medicine Undergraduate Program 1. Shantal Guirao

Senator for the School of Travel Industry Management 1. Jeremy Tomono

Senator for the College of Tropical Agriculture and Human Resources 1. Krista Ann Lee

Senator of Shidler College of Business 1. Matthew Clark

Senator-at-large (Executive Position)

8. Kelly Manzano 9. Eve Millett 10. Richard Mizusawa 11. Emily Murai 12. Kendyl Oshiro 13. John Palomino 14. Heather Schulz 15. Christopher Stump

18 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

The Green Door Cafe K ELSEY A MOS News Editor The Green Door Cafe would be easy to miss if its door wasn’t in fact bright green. The humble restaurant, located across the street from Indigo, is run by a friendly woman who prepares Malaysian dishes one by one. It’s hot, dark and red inside, and there are only four tables. Customers drift in and out, mostly ordering take out. If you’re lucky, you can eat lunch next to the window in the steamy sunshine, or bring a date to dinner and impress him or her with your cosmopolitan tastes. Remember to bring cash, as the restaurant doesn’t take credit cards.

F R E S H S E A BA S S $8 .75 The fresh sea bass is a popular dish. It comes in an alarmingly red-orange sauce that is slightly sweet, like Chinese sweet and sour sauce. There are crisp The Green Door Cafe achunks of cucumber, tomato and stray lime leaves Location: 1110 Nu’uanu Ave. on top to keep things interesting. The ďŹ sh itself is Hours: Mon-Fri 11:30 a.m.-2:30 tender and tasty, though can get a little lost in all p.m., Wed-Sat 6-8 p.m. the sauce. As with all the dishes, you can ask for Contact: 808-533-0606 the level of spiciness you desire.

M A L AYS I A N C H I C K E N C U R RY $6.75 A N D RO T I $1. 50 If The Green Door Cafe has a signature dish, it’s the Malaysian chicken curry. Dark brown and almost gritty with spices, the chicken curry comes with rice and features tender chunks of chicken and onion. It’s a lot like an Indian curry at ďŹ rst, until you taste the hints of East Asian spices that speak to Malaysia’s history of culinary intermingling.

Get it with an order of roti – a  aky, buttery  atbread that’s excellent dipped in the curry.

PHOTOS BY KELSEY AMOS / KA LEO O HAWAI‘I

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Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Dining Guide 19

Pho & Company CANDACE C HANG Special Issues Editor Pho. It’s a staple of Vietnamese dining, and one of the most popular Asian dishes currently on the market. Pho & Company, located next to the movie theater in Kapolei, offers a delicious variety of soups, as well as rice plates with barbecue pork and chicken and noodle plates with spring rolls or shrimp.

C OM B I N AT I O N P H O $8 .25

GA R L I C S H R I M P $10.75 If you’re not in the mood for soup, try one of the restaurant’s many rice dishes. The garlic shrimp comes with several pieces of tender shrimp coated in a crunchy garlic-fl avored mix, deep fried and served over a bed of long grain white rice. It comes on a bed of crispy leaves of lettuce, thick slices of tomatoes, cucumber and crunchy shreds of pickled radishes and carrots.

The combination pho comes with a large bowl of rich, steaming broth poured over rice noodles, slices of brisket, thinly cut eye-round steak, meatballs, fl ank, tripe and tendon topped with a sprinkle of chopped green onions and fi ne slices of white onion. The many types of meat add a variety of texture and fl avor to the Pho & Company soup, each contributing to the savory beef broth. Alongside Location: 890 Kamokila Blvd. the bowl of pho comes the traditional plate of vegetables, fresh Hours: Mon-Fri 10 a.m.-9 p.m.; Sat bean sprouts, basil and ngo gai (a powerful type of coriander) 11 a.m.-9 p.m.; Sun 11 a.m.-7 p.m. as well as the usual seasonings. Add a squeeze of hoisin sauce Contact: 808-692-9833 to enhance the fl avor, and some sriracha, sweet chili or garlic chilies for spice.

PHOTOS BY CANDACE CHANG / KA LEO O HAWAI‘I

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20 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

uh productions We’re looking for students interested in: •Building your Resume •Film Production •Television Production •Field Production •Working in Front of the Camera UHP is the student production company on campus: Run by Students for Students Contact Josh Huaracha: Huaracha@hawaii.edu & Campus Center 312

SHOR American Seafood Grill K ARLEANNE M AT THEWS Chief Copy Editor

Located at the Hyatt Regency Waikīkī Beach, SHOR American Seafood Grill offers upscale casual dining overlooking the beach and a menu featuring sustainably sourced seafood, Big Island beef and fresh local produce. Glancing over the menu, it might seem that SHOR is above a student budget. But knowing the menu in advance and ordering strategically can allow even insolvent students to have a swanky yet fi lling meal for under $35 per person. For main dishes, the pork chop, chicken breast and several fi sh options come in between $28 and $34 per serving, and each entree includes a side dish. But even if you have your eye on the fi let mignon, lobster or lamb ($40-$60), you can keep the cost down by sharing an entree and fi lling up on reasonably priced side dishes, such as the hearty “Idaho Loaded Baker” ($6). Here’s a sample menu for two that comes out to a total of $56 – just $28 per person before tax and tip.

C O L O R A D O R AC K O F L A M B $4 0

At 12 ounces, the lamb portion is plenty to share. The meat is melt-in-your mouth tender and served in a hot skillet with a few fl orets of broccolini. For each meat on the menu, you can pick one of 15 seasonings – ranging from simple peppercorns or sea salt to pineapple salsa or tangy soy radish sauce – at no extra cost.

Our server recommended the Hamakua Ali‘i mushroom, a creamy sauce with a rich lobster base that was mild enough for the fl avor of the lamb to come through. Since each entree includes a side dish, order one of the slightly more expensive sides (such as the $9 grilled asparagus, which provides a welcome contrast to the rich lamb) with your meat and buy other sides separately.

T RU F F L E M AC ʼN ʼ C H E E S E $7 The mac ’n’ cheese at SHOR is made with eight different cheeses (including Velveeta) that create a thick, creamy texture and complex but mild f lavor that isn’t overwhelmingly rich. The noodles are soft, but this is contrasted by the layer of crunchy breadcrumbs that top the dish. And as the portion is about what you might get for lunch at a cafe, it’s a good value for an elegant version of this homestyle dish.

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The apple cobbler at SHOR is a simple take on a comfort-food favorite. Soft, sweet apples are covered in a crunchy streusel and topped off with a scoop of vanilla ice cream. The best part is that the dessert is served in a shallow dish so that you can get all three contrasting fl avors, textures and temperatures in each spoonful.

SHOR Location: 2424 Kalākaua Ave Hours: Mon-Sun 6-10 p.m.

Contact: 808-923-1234 All faiths or beliefs are welcome. 12-G0011

PHOTOS BY KARLEANNE MATTHEWS / KA LEO O HAWAI‘I; COURTESY OF SHOR

The seafood tower at SHOR is $60, but includes lobster, oysters, abalone, mussels, shrimp, poke and king crab.

Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Dining Guide 21

Spicy ‘Ahi & BBQ PAIGE TAKEYA Associate Chief Copy Editor Hidden behind Spicy ‘Ahi & BBQ’s nondescript exterior and casual decor is the best spicy ‘ahi on the island. Discreetly nestled in the middle of Pearl City, this low-key restaurant delivers exceptional Japanese food, from sashimi to teriyaki steak. While prices may seem a bit high for casual dining – if you choose some of the more expensive dishes, your bill may come out over $20 – the quality and quantity of what Spicy ‘Ahi & BBQ offers is worth it.

Spicy ‘Ahi & BBQ Location: 98-1254 Ka’ahumanu St, Ste. A-13 Hours: Tue-Thu 11 a.m.-2 p.m., 5 p.m.-9:00 p.m.; Fri-Sat 11 a.m.2.p.m., 5 p.m.-9:30 p.m.

Contact: 808-488-4851

C OM B I N AT I O N D I N N E R $14 .95 Many diners opt for the combination meals. Served with miso soup, salad, rice and various tsukemono, you select two options out of a large list of choices, including tempura, mochiko chicken, sashimi and kalbi.

My recommendation is the vegetable tempura and sashimi combo. Spicy ‘Ahi & BBQ’s tempura batter is always crispy, never oily. Its vegetable tempura includes slices of sweet potatoes, carrots, string beans, round onion rings, eggplant and zucchini. The portions are gargantuan, sometimes even overfl owing the plate.

Complementing this is the sashimi, which includes three slices each of ‘ahi and salmon and one piece each of shrimp, squid, octopus and scallop. The latter ingredients do vary, however, depending on the chef’s mood.

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S P I C Y ʻA H I B OW L $13.95 The signature dish of Spicy ‘Ahi & BBQ is, naturally, its spicy ‘ahi. The spicy ‘ahi bowl is a simple and satisfying way to enjoy its fi shy goodness: one giant scoop of fresh spicy ‘ahi perched on a heaping bed of sushi rice and garnished with ginger, daikon and Japanese-style eggs (plus miso soup on the side). Spicy ‘Ahi & BBQ serves the dish differently than the chunky offerings found in most restaurants: its ‘ahi is fi nely minced and blended with tobiko (fi sh eggs) and a spicy mayonnaise base into an almost paste-like consistency. Never too fi shy or too spicy, it’s a delicious happy medium.

I like to mix things up and get the spicy ‘ahi and salmon bowl ($14.95), which adds a little pile of salmon sashimi to your spicy ‘ahi fi x. Other combinations (like unagi or natto) are also available.

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22 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

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PAIGE TAKEYA Associate Chief Copy Editor Kalihi seems like the last place in Hawai‘i where you’d expect to fi nd a truly authentic and old-school Japanese restaurant and sushi bar. But located right across the street from Honolulu Community College is the small and unassuming Yohei Sushi, where the entire staff speaks Japanese and the clientele is chiefl y comprised of elderly Japanese nationals.

While the average college student may not be able to afford the tantalizing potential of an omakase at Yohei’s sushi bar, the teishoku and other set meals are a delicious and cultured experience.

ʻS U S H I Z E N ʼ $25. 50 The “Sushi Zen” menu is not set, as it is dictated solely by the whims of the chef. It features a small set of fresh sushi alongside a myriad and everchanging selection of Japanese delicacies, ranging anywhere from pickled sweet potatoes to grilled squid to agedashi tofu. Some of the food will be unidentifi able. Eat it anyway: the textures and fl avors have all been chosen to complement one another.

I will describe the menu I tasted in March, though this may not be your experience. Aside from the aforementioned dishes, there was a large slice of daikon, cooked until it was soft and juicy, slathered with a thick and salty mushroom puree/sauce. Accompanying this was a bowl of some mysterious fi sh – fried, chilled and tender – served on a bed of pickled cabbage. There was also, among other things, miso soup garnished with cilantro, a bowl of soba, an

extremely potent slice of kazunoko (herring eggs), deep-fried gobo (burdock root), a piece of broiled salmon so rich and moist it made my eyes water, and some sort of breaded fi sh with a weird but pleasant spongy consistency. The sushi included fresh ‘ahi, seared ‘ahi and squid, among other things. Dessert was a little scoop of persimmon sorbet.

If sushi is not your style, “Unagi Zen” is available for the same price, where a big bowl of rice with a piece of super-soft eel on top replaces the raw fish selection.

M I S OYA K I B U T T E R F I S H $24

Yohei does not neglect the more conservative eaters among us. The standout among its selection of less exotic Japanese fare is the misoyaki butterfish teishoku. It is the picture of simplicity: a large piece of butterfish served with rice and traditional fare that often includes soba, chawanmushi, miso soup and other tsukemono. But the butterfish is incredibly tender, almost melting in your mouth before you can chew it. The lightly seared outside adds a hint of smokiness to the white richness contained within. It also has the bonus of being relatively bereft of bones.

Yohei Sushi Location: 1111 Dillingham Blvd, Ste E1A Hours: Mon-Sat 11 a.m.-1:45 p.m.; 5-9:30 p.m.

Contact: 808-841-3773

Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Dining Guide 23

Ka Leo’s Spring Recipe Collection CANDACE C HANG Special Issues Editor

Italian sausage, pepperoni and roasted garlic pizza Directions: 1. Preheat the oven to 350 F. Season the garlic with a touch of olive oil and garlic salt, then wrap in aluminum foil and set in the oven for 30-40 minutes. Roast until the tips are dark brown and they are soft and tender. Remove from the oven and, in a bowl, mash with a spoon into a paste. Mix with the entire jar of pizza sauce and set aside.

2. Squeeze the Italian sausages out of their casings into a pan, and cook to medium rare on medium heat. Set the pan aside and let it cool.

3. Sprinkle cornstarch onto an aluminum pizza pan. Roll the dough out, making sure it is even and at least a centimeter thick.

4. Spread out the pizza sauce, leaving a centimeter or so for the crust. Top with Italian sausage, pepCANDACE CHANG/ KA LEO O HAWAI‘I peroni, tomatoes and cheese.

5. Bake at 350 F for roughly 30 minutes until the cheese is golden and brown around the edges.

Remove from the oven, let cool 10 minutes, and enjoy!

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Position is fairly flexible, so students are welcome to apply. matt.ollard2@gmail.com

Sore gums? Bad Breath? Bleeding Gums?

Dental Hygiene Services Hemenway Hall 200 Services for $25.00

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Bring in coupon and receive free toothbrush and toothpaste after completed appointments!

Sometimes, the best place to eat is at home. For students on a budget, cooking your own meals can be the cheapest, and sometimes tastiest, option. The ingredients for this pizza come out to roughly $20, using Safeway’s online coupons and weekly specials, and assuming items like garlic and cornstarch are already in your pantry. It makes four servings of two slices each.

Ingredients: Pizza dough (store-bought or homemade) Cornstarch 1 jar (14 ounces) Safeway Select pizza sauce 5 cloves garlic 1 large tomato, cut into thin slices 1 package (19 ounces) Italian sausage 1 package (3.5 ounces) pepperoni 1 package (8 ounces) shredded Italian cheese

*Student Specials starting at $45 1901 KAPIOLANI BLVD HONOLULU HI 96826 (808) 942-5533 Honolulu Self Storage Facility Features: • Minutes away from UH • Climate controlled interior units • 7 days a week access • Drive-up storage units • Full size passangers elevator

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24 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

JAIMIE K IM Managing Editor Corn chowder is a classic soup that goes perfectly with a grilled cheese sandwich.

JAIMIE KIM / KA LEO O HAWAI‘I

Creamy corn chowder Directions: 1. In a small pot over medium-high heat, boil the potatoes until they are soft enough to stick a chopstick through the middle.

2. While that is boiling, combine the cream of mushroom and corn in a larger pot and simmer over medium-low heat.

3. In a saucepan, saute the onions and bacon until the bacon is slightly crispy and the onions are soft (it’ll take on a translucent appearance).

4. Combine the onions and bacon in the large pot with the cream of mushroom soup and corn.

5. Once the potatoes are done, cut them into cubes and combine with the rest of the ingredients.

6. Simmer over low heat until you are ready to eat.

Ingredients: 2 cans Campbell’s cream of mushroom 2 cans corn 6 strips of bacon, cut into small squares 1 round onion, diced 2 potatoes, peeled

CHICKEN & SAUSAGE ZITI

Delicious, family-style food and all the fun of an Italian gathering. It’s a recipe for good times.

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Ka Leo | Monday, April 9 2012 Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc

Bayou shrimp and sausage gumbo

S TEVE L ITSCHAUER Staff Writer

Directions: 1. Cook rice (takes about 20 minutes).

2. While that simmers, put a large soup pot over medium-high heat.

Add butter and let it melt. Sprinkle in the flour and whisk together with melted butter until light brown. Do not let it stick to pan or burn. (This is your roux, which makes the soup thicken). Add chopped onion, green bell pepper, red bell pepper, ground black pepper and garlic and sweat for 5-8 minutes, stirring continuously.

3. When onions begin to become clear, add chicken broth, tomato STEVE LITSCHAUER / KA LEO O HAWAI‘I sauce and okra (if used). Stir in the sausage, Tabasco, and Old Bay or Cajun seasoning. Turn heat down to medium and cover, stirring occasionally. Simmer covered for about 25-30 minutes until veggies begin to soften. Add shrimp and cook 3 to 5 minutes or until bright pink. Taste and add any additional seasonings desired.

4. Serve in bowls, ladled over rice.

Dining Guide 25

Ingredients: 1 1/2 pounds large peeled shrimp, sliced into 2 or 3 pieces each 1 large Portuguese, Cajun Andouie sausage, or Polish Kielbasa, sliced into small pieces 1 large onion, skinned and finely chopped 1 large green bell pepper, cored and finely chopped 1 large red bell pepper, cored and finely chopped 1 cup chopped okra (optional) 2-3 tablespoons minced garlic 2 teaspoons Tabasco sauce 3-4 teaspoons Old Bay or Cajun seasoning 32 ounces chicken broth 13 ounces tomato sauce 6 tablespoons all-purpose flour 8-10 tablespoons butter 1-2 teaspoons black pepper Rice

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26 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

Dining Guide 27

Ka Leo | Monday, April 9 2012

LARGE ONE TOPPING PIZZA $10

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28 Dining Guide

Features@kaleo.org | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

Do you like business, marketing, and promotions?

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Gain skills that will set you apart from other students graduating with your same degree.

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Quick comfort food: easy enchiladas STEP 1: MAKE YOUR SAUCE

This is my mom’s authentic Mexico City recipe. The sauce is the most important part of any enchilada, so take a few minutes to make your own, rather than buying an off-theshelf version.

Ingredients: 3 tablespoons chili powder 3 tablespoons flour 1 1/2 teaspoons cocoa powder

1 teaspoon garlic salt 1 teaspoon oregano 3 cups water 1 (8 ounce) can tomato sauce

STEP 2: CHOOSE YOUR FILLINGS

You can fill your enchiladas with a number of things. My favorite is simple seared chicken with plenty of black pepper.

Here are other things you may want to try inside: Shredded cheese (try queso fresco for authentic flavor, sharp cheddar for a TexMex taste, or mozzarella for a lower-fat option) Sliced black olives Green chilies Shredded pork or beef

K ARLEANNE M AT THEWS Chief Copy Editor Enchiladas are a hearty, easy-to-make dinner perfect for sharing with a few friends, and you can customize the recipe to get exactly what you want.

Here’s what you’ll need for 4-6 people.

Directions: 1. Combine all dry ingredients in a small bowl.

2. While stirring, add enough water to make a thin paste.

3. Pour into a shallow pan and add remaining water.

4. Cook over medium-high heat, stirring constantly, until mixture thickens and has an even color.

5. Turn off heat and stir in tomato sauce.

STEP 3: PUT IT TOGETHER

There are a variety of cooking options to suit your situation. For all, you’ll need white or yellow corn tortillas.

Stovetop individuals: Keep your pan of sauce hot on the stovetop. Soften KARLEANNE MATTHEWS / KA LEO O HAWAI‘I a tortilla in the microwave or in a pan of hot oil, dip in sauce, and put on a plate. Add whatever fillings you’d like, then top with another softened and sauced tortilla; the heat from the tortillas and sauce will melt the cheese.

Baked family-style: Soften 8-12 tortillas in the microwave. Spoon some sauce into an 8x8 square baking pan. Begin filling tortillas and rolling them, then place in the pan. After you’ve completed one layer, spoon more sauce over the enchiladas and add a layer of shredded cheese. Continue this until the pan is full. Add one more layer of sauce and cheese. When you’re almost ready to eat, bake in a 400 F oven for about 20 minutes, or until enchiladas are hot and the cheese on top is melted and starting to brown.

Easy microwave: Place a tortilla on a plate and spoon on some sauce. Add your fillings, spoon on some more sauce, and top with another corn tortilla. Top with more sauce and shredded cheese and microwave for about 1 minute, or until cheese is melted.

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STEP 4: TOP IT OFF

If you’d like, you can add cilantro or sour cream on top. Then it’s time to start eating!