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Hank’s Haute Dogs Reopens Saturday with New “Hankfast”


Hank Adaniya of Hank’s Haute Dogs shows off his new signature “Breakfast Fries” at his new digs in Kaka’ako on Monday, October 19, 2015

Hank’s Haute Dogs re-opens on Saturday, October 24th,
now serves Hankfast (late breakfast) Starting at 10 am

HONOLULU* – Popular Kakaako casual restaurant hank’s haute dogs will re-open for hungry diners this Saturday, October 24, just steps away from the former location, at 324 Coral Street.
In addition to the famous Chicago hot dogs, lobster dogs and other innovative eats, the restaurant will now serve for hankfast, or late breakfast at 10 to 11 a.m. Monday through Friday (10 a.m. to 12 noon on weekends).

The offerings include a Breakfast Dog, Breakfast Fries and Ice Coffee Whip. The large array of haute dog offerings such as Bratwurst, Portuguese Dog and Lobster dog start at 11 a.m. and continue until the restaurant closes at 3 p.m.

“We are thrilled with the way the new place looks and are excited to offer these new delicious breakfast offerings,” said owner and founder Henry “hank” Adaniya.

Originally opened Hawaii in 2007, hank’s proved popular with locals and won national accolades as one of the nation’s top hot dog locations. Bon Appetit named it in “Best New Places for Hot Dog”, Gayot placed it Top Ten hot dog places, and it has been featured in Conde Nast Traveler and aired on Diners, Drive-In and Dives, Man vs Food Nation and Unique Eats.

The restaurant was closed for 2 months as the location moved to a nearby site because of the redevelopment in the area. Now the eight-seat restaurant is open with outside seating and is popular with the take-out crowd.

One hour of free parking is offered in the new Salt parking structure around the corner on Keawe or the front lot at Coral Street and Ala Moana Boulevard.

*News Release Contact: Lynette Lo Tom @ 808-275-3004 / lynette <–/ at /–> brightlightmarketing.com

On behalf of The Tasty Island, Yours Truly was invited this past Monday, October 19, 2015, to a private media preview of owner Hank Adaniya’s new “Hankfast” Brunch menu. This, to debut this Saturday when he reopens his new flagship Haute Dog “stand” just steps away from his former digs on Coral Street in the heart of industrial Kaka’ako, right behind Highway Inn, across the street from the Gold Bond Building on Ala Moana Boulevard. Easy to find (and park).

Before we get to da’ grindz’, let’s check out inside Hank’s new (Bishop Estate) digs…

It’s still, shall we say, “cozy” within the air conditioned space.

Here you see the newest menu addition labeled “Late Breakfast”, a.k.a. “Brunch”, a.k.a. “Hankfast”.

Yours Truly (mixed Hapa-Haole) with Hank Adaniya, who is 100% Uchinanchu (Okinawan)…

Hank Adaniya is a total “HAM” when it comes to media interviews, whether it be still or video, so, there you go…

Without further ado, Hank’s “Hankfast” Breakfast Fries, “fully loaded”, including sauteed onions and peppers, ‘shrooms, Kukui Brand Podagee Sausage (har-dee-har-har-har), topped with a perfectly poached Kalei (locally-farmed) egg, topped with perfectly-executed, rich ‘n decadent Hollandaise Sauce, topped with a sprinklin’ of Paprika…

Note, the portions Hank personally served us isn’t exactly how much you’ll receive. Dang, does that look ONO!

This beautifully runny yolk oozin’ out truly puts the “Cha-CHING!” in “money shot” as far eggs are concerned…

And? See, this is the kinda’ food I want at 2am in the morning on a Friday or Saturday night, however 11am on a Monday when I have to return to the office, works too. LOL!!! Seriously though, wow! “Hank’s Fries” are AWESOME! Like “totally rad’, dude!”

The perfectly deep-fried semi-thick straight-cut fries are super steamy-fluffy, with just the right crisp on the outside, while being seasoned perfectly with salt. Getting to that “gold”, you must dig through layers of rich, perfectly executed Hollandaise (butter, egg yolks and lemon, can’t wrong there!), a perfectly poached egg with runny-rich yolk, tasty, zesty Kukui brand Portuguese Sausage, seared perfectly on the edges, and a smothering of “hit da’ spot” caramelized onions and green bell peppers”. While for that “zippidity-zap”, a sprinklin’ of Paprika… bam! Dude, Hank’s really did his homework on this dish, as Hank’s Breakfast Fries are in it to WIN IT! 5 SPAM Musubi. Easily!

Next up, Hank’s other main feature “Hankfast” menu item, the Breakfast Dog…


The “Hankfast” Breakfast Dog is essentially made-up of a British “Banger” (pork-based European style ‘n spiced mild-flavored sausage), sauteed on a flattop griddle with clarified butter, wrapped with a Japanese style “flat” (very thin and wide) omelet, within that including melted cheddar, topping that with a slice of fresh tomato, served on a buttered ‘n toasted standard white bread hot dog bun.

Hank personally recommended dressing the Breakfast Dog simply with Ketchup and Tobasco, so that’s what I did (because that’s what I do lol)…

And? Yum! Honestly, I think — like everything else (including my own food at home) — it could use a “healthy smothering of Hank’s AMAZING Truffle Cheese on this Breakfast Dog, irregardless of it already having an egg and cheese wrapped around the Brit’ Banger. Yet still, in and of itself, definitely a “go”!

To wash it all down, Hank served us his “Hankfast Coffee Whip”, which is essentially a very dark and strong Coffee Slush (made in the same machine that makes them Pina Colada drinks) with Whipped Cream topping it….

I didn’t mention to him yet, but I thnk Hank should add this here “Coffee Jelly” that Iyasume Musubi serves to his “Hankfast” menu, along with the “Coffee Whip”…

As it sounds, “Coffee Jelly” is essentially brewed and sweetened (very strong) black coffee, with galatin added to it, then refrigerated to set-up. It’s served simply with a side of half & half creamer (or you could use canned evaporated milk or heavy cream) that’s added as a finishing topping by the “end-user”.

“Coffee Jelly” is super ono, and would be a nice side kick to the “Coffee Whip”, not to mention easy to make, only requiring refrigeration, no machine necessary. Hank, consider it my brother! “Hank’s Coffee Jelly”!

Hank also served us a couple featured lunch items to sample, including his “Hankburger”..

The “Hankburger” is 100% never-frozen (not locally-raised, due to cost) ground beef (about 80% lean), shaped by hand to order, seasoned with Hank’s “secret blend” of spices that Hank claims “brings out the char-grilled flavor”. Char-grilled, in-fact, on an open-flame cast-iron grate commercial grill. It’s served on a potato bun with Hank’s “secret sauce”, being essentially ketchup, mustard and mayonnaise.

Speaking of which, I told Hank about Omiya’s “secret sauce”, as well as McCormick’s Montreal Steak Seasoning, he was in the dark. Oh, Hank, oh Hank, oh HANK!!!

Turning it around for the “money shot”….

And? “Money!” Super beef, totally char-grilled flavor profile, while being cooked to juicy ‘n drippin’ medium-rare perfection. And I love that soft ‘n supple potato bun. Grab it ‘n bite right into it! lol

If someone drags you to Hank’s (no pun intended), and you’re not in the mood for hot dogs, “Haute Dogs”, or sausage in general (eeeewww!!! lol), definitely give the “Hankburger” a try, along with his most excellent fries (smothered in Truffle Cheese of course!). I’m confident you’ll be a fan!

Finally, he offered us a sampling a new lunch special, the Rabbit-Veal Sausage Dog…

It’s topped with caramelized onions, sauteed buttery mushrooms and this Truffle Cheese Sauce (yes, that sauce on top), that is TO DIE FOR, all served on a soft steamed (not toasted to note) white brean bun. Seriously folks, when you come to Hank’s new digs in Kakaka’ko, I don’t care what the hell you order. Just make sure whatever it is, that you opt for the TRUFFLE CHEESE SAUCE on top of it.  BANK!!!!!!!

Seriously, this wonderfully spiced “European style” Rabbit Veal Sausage, with all the toppinz’, including that TO DIE FOR Truffle Cheese is probably one of the best “haute dogs” I’ve had, like EVER.

Fittingly for lunch, to wash those down, we got a nice big cup of his Pineapple  “slush” (shhhhh, don’t tell him I’m calling it that!)…


Ah, yes, the Pineapple Slush is absolutely onolicious and refreshingly slushy-icy cold. Hit da’ spot!


Along with other media folks, above with me is the lovely Makamae (<— a familiar name to me on a sentimental level, meaning “precious” in Hawaiian), who used to work with Emi Hart @ Yelp. Makamae is a standout Stanford University and Kamehameha Schools graduate (more irony).


Huge mahalos to Lynette Lo Tom for inviting me (pictured above, who is a Honolulu Star Advertiser guest columnist , Chinese expert cook (all styles! and all-around cool gal, and of course, HANK! You’re such an awesome person, and a pleasure talking to!

Again, Hank’s Haute Dogs (you may have heard about him on Food Network’s “Triple D”) will reopen this Saturday at 10am. And again, whatever you order, if you can stomach it, tell them you want the Truffle Cheese SMOTHERED on it. Winnahz!

Hank’s Haute Dogs
324 Coral Street (right behind Highway Inn)
Honolulu, Hawaii  96816

Tel. (808) 922-4265

Business Hours: 7 Days 10am to 4pm; New! “Hankfast” served 10am to 11am (to 12pm Saturday and Sunday); Lunch daily 11am to 3 pm;  handicap accessible

Cash and credit cards accepted

www.HankHauteDogs.com

Related links:
Hank’s Haute Dogs – Yelp user reviews
Kaka’ako Eats: Hank’s Haute Dogs  – The Tasty Island

About:

HENRY “Hank” ADANIYA
Owner-Restaurateur

Henry Adaniya’s switch from fine dining to hot doggery was anything but conventional.  Born in Los Angeles, he grew up in Chicago where he created a legacy as owner of the renowned Mobil 5-Star restaurant Trio (1993-2006).  At Trio he mentored some of this country’s top chefs including Chef Grant Achatz of Alinea/Next, Food Network Star Gale Gand, Shawn McClain of Sage Las Vegas and Top Chef contender Dale Levitski of Sinema Nashville.  To realize another lifelong dream however, Adaniya returned to his family’s roots in Hawaii and opened hank’s haute dogs in 2007.  Given his background of course, it couldn’t be anything less than spectacular!  Innovative creativity and unique vision are Adaniya’s trademarks as he took, once again, the ordinary into extraordinary.

Now as “Hank”, Adaniya sets precedence by creating a fast food eatery of impeccable quality, creativity and service.  hank’s haute dogs entertains the palate with playful yet well composed flavors, offering classics, like Chicago Dog and bacon-wrapped Fat Boy to the more exotic of Lobster, Kobe, Alligator and Buffalo.  Hank also adds a bridge to his fine dining past with creations Beef Fat Fries pommes frite style, Truffle Mac n Cheese, Tahitian Crème Brulee and Hibiscus Lemonade.

The concept swept Honolulu foodies off their feet and quickly drew attention of the local media followed by numerous national recognitions. Bon Appetit named it in “Best New Places for Hot Dog”, Gayot placed it Top Ten hot dog places, featured in Conde Nast Traveler and aired on Diners, Drive-In and Dives, Man vs Food Nation and Unique Eats.

Already a destination eatery in Honolulu, Hank opened his first licensed outlet in 2014 at the Maui Sheraton Resort with visions of future expansion.

Haute Dog!

22 thoughts on “Hank’s Haute Dogs Reopens Saturday with New “Hankfast”

  • October 21, 2015 at 1:03 pm
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    Pomai, great idea of having some Brit. bangers on menu.  I try cooking at home and now I know why they are called banger for they explode due water in sausages. I still make it at time but boil cook it first and fry it. Hawaii have English culture and good to see Hark promoting it.

    Reply
  • October 21, 2015 at 4:04 pm
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    The rabbit/veal and bratwurst look good. And the English bangers is a good idea. Does Hank make them?

    Reply
  • October 22, 2015 at 3:48 am
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    @ Pat – No, Hank doesn’t make the Rabbit-Veal Sausage. He gets it from a New York supplier. Same for the British Banger. I will definitely reiterate, the Rabbit-Veal is THE “Haute Dog” you want to try. It has this spicy accent where you can taste Fennel Seed and I believe Coriander. Spicy in all the right ways. Then you get the caramelized onions and again, that Truffle Cheese? Dude! This was definitely one of the best “Haute Dogs” I’ve ever tried!

    @ Amy – So funny how after reading my reviews of restaurants, you often mention wanting to try duplicating dishes that interest you at home. You’re so “Pa’ke”. LOL!!!

    Reply
    • November 10, 2015 at 4:34 am
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      Pake Pake I guese to you are tight and cheap but some rather very rich too.

      Not all are like that but do know how to manage money well.

      Reply
  • October 22, 2015 at 8:17 am
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    I been cooking and eating bangers long before Hark started selling it in his

    shop.  My cousins in San Francisco and Singapore have it all the time.

    Every time I head to Singapore my cousins would have an English style

    breakfast for me.

    Reply
    • October 22, 2015 at 11:02 am
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      Amy,

      Funny, my mom had airline industry friends that lived in Hong Kong that were Chinese (and very much looked it), yet had the thickest British-English accent you could imagine. Pretty whacky.

      Reply
      • October 22, 2015 at 11:17 am
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        Pomai, my cousin’s wife born in Singapore speak with Indian British accent

        and she is Singapore Chinese.  People think it funny I could speak like

        a black person at time due to all the rap music I listen to

        Reply
        • October 22, 2015 at 4:23 pm
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          Yo-yo, what up, Amy-G! Bus’ ‘dis funky beat! *Boomp-chick-a-boom. Bow-wow, oomph-chick-a-chika-a-boomp, chick-a-boom. Bow-wow.* (beat-boxing). LOL!!!

          Reply
  • October 22, 2015 at 12:54 pm
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    Pomai,
     
    Hank’s has been open for a number of weeks (kinda like of a soft opening) however with all the construction going on around him parking is a nightmare. Of all Hank’s Haute dogs there are only two I really like; The Chicago Dog and the Fat Boy Dog. The rest are so-so or really off to my taste buds or maybe the staff was having an off day. A number of times I’ve been there when Hank was not in the kitchen the dogs were just not up to standard and if you are going to pay top dollar and get a so-so product then it’s not worth the visit and the money. I emailed Hank and told him so that his staff was letting him down or not paying attention to detail and consistency (I hope he made some changes). As for Hank’s Frank all beef Hot Dog at $4.25 let’s get real…..I know Honolulu is a top tourist destination commanding inflated prices but the Costco ¼ lb. all beef hot dog with all you can drink soda at $1.50 puts things in perspective. $10.50 for Breakfast Fries with Portuguese sausage; I can do a lot better than that for cheaper price for a healthy full plate breakfast. I use to think Hula Dog (aka Puka Dog) prices were outrageous and a rip off!

    Reply
    • October 22, 2015 at 4:44 pm
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      Ken,

      As always, I appreciate your honesty, yet dang dude, that was some harsh criticism! No doubt though that Costco’s $1.50 hot dog and drink totally turns the hot dog market upside-down, making spending (and charging) anything more than say $5 for a hot dog borderline insanity.

      Obviously Hank has found a niche market that’s willing to pay a premium for quality and of course, the Hank’s Haute Dog “brand” if you will. His shop obviously wouldn’t do very well, say in the same complex in Iwilei where Costco is. Then again, maybe it would?

      It amazes me sometimes what on and how much some folks are willing to spend money. They say Hawaii’s consumers are very “entertainment driven”, no matter how bad the economy is. For instance, even if statistics show unemployment is on the high side, Hawaii folks will still go to the movies, shop for “luxury” items (electronics, furniture, name brand clothes, etc.) and dine out.

      Another good example of that are the mainland big boxes (Walmart, Home Depot, etc.), which statistically, the Hawaii locations outsell the mainland locations BIG TIME. IIRC, when the first Walmart in Hawaii opened in Kunia years ago, that store had more gross sales over the course of its first three months open than all the Walmarts in an ENTIRE REGION on the mainland. Also, the Home Depot in Iwilei is (or at one time was) the highest grossing HD in the entire nation. Nuts!

      You definitely need to try Hank’s new Rabbit-Veal Sausage Dog with that Truffle Cheese Sauce. OMG, dude. I can almost guarantee you’ll go NUTS for that one. Best sausage-based “hot dog” I think I’ve ever had.

      Hank is very responsive with eMails, so I’m sure he corresponded with you to address your concerns.

      To replicate Hank’s “Breakfast Fries” at home, I would get the frozen Ore Ida fries (I prefer the waffle cut seasoned ones) and bake ’em, then top that with caramelized onions and bell peppers (sauteed in clarified butter). Add some pan-fried sliced Portuguese Sausage (I’d use Purity), then top that with a perfectly poached egg and a homemade Hollandaise (I can do a pretty kick @ss Hollandaise doing it the traditional double-boiler method, however I am a little “challenged” at making a perfect poached egg). Finish with a sprinkle of Paprika.

      Whack da’ buggah’. It really is a fantastic combo’ of flavors and textures, especially when the runny yolk coats the fries! Dang, I’m craving that now!

      If you’re ever in the Kaka’ako area around lunch time, stop by Honolulu Beerworks (one street over from Hank’s) and try their Reuben Sandwich (available only from 11am to 2pm). While I have yet to try it, everyone there (including the staff) RAVES about it. Oh, and did I say HBW brews THE BEST IPA on the island? They do! Dang, I could for one (or more) of those right about now as well!

      Reply
      • October 22, 2015 at 5:56 pm
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        Pomai,

        Why not cut your own fries? I have a French made professional stainless steel mandolin with waffle blade. It does a great job on your hand being razor sharp trying to squeeze the last bits of potatoe. LOL! I have a double boiler and also America’s Test Kitchen “Cooking School” book has fail safe instructions in step by step photographs how to make perfect poach eggs.

         

        Reply
        • October 22, 2015 at 6:18 pm
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          Ken,

          Cut my own fries? No way, Jose. Too much work! Another thing I avoid doing at home is deep frying. Uses too  much oil, and too much to clean-up. I’d rather walk to McDonald’s just minutes up the street and buy a large fries for $3, ready in minutes, no work on my part (except the walk), and in IMO, one of the best fries money can buy. For “semi homemade”, Ore Ida suits me just fine. Grew up on that brand.

          My “double boiler” is a stainless steel mixing bowl I place over a boiling pot of water that the bowl rests nicely on the top rim of it. I seen some people do Hollandaise in a blender, but nah, I prefer the traditional method.

          For mandolin, I have the Japanese Benriner model (razor sharp angled blade as well), which I use mostly for shredding cabbage very fine as a bed for sashimi, or more seldom, for a bed of finely sliced cabbage for Tonkatsu when I make that at home.

          Reply
          • October 24, 2015 at 6:36 pm
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            Pomai,
             
            I have the Japanese Benriner mandolin also but I use the $200 stainless steel French Bron Coucke Brand professional commercial mandolin most of the time to cut my own potato chips, French fries and fine julian straw potatoes to make hash browns when I don’t feel like shredding the potatoes on a box grater or in the food processor as it chances up the texture profiles. I like Ore-Ida frozen “tater tots” wrapped in bacon (sometimes stuffed with cheese too) dipped in Best Foods sriracha mayo but sometimes I’ll take about 8 frozen tater tots and microwave them for 2 min 50% power to defrost and smash them; then pile the smashed tater tots into a single musubi mold to form into a quick hash brown patty and then fry it on all sides.
             
            I purchased a “Tfal Actifry Deep Fat Fryer” that deep fries 2 lbs. French fries to crispy GBD using only 1 tablespoon of oil. It’s also great for doing my Buffalo Wings in 25 min with only 1 tablespoon of oil. Stir-fry fried rice or Beef Broccoli using 1 tablespoon of oil. Make soup or stew also in it. I’ve also deep fried seasoned flour coated chicken legs in it without the coating coming off. It has an integrated clear cover to keep grease smell out of kitchen and trapped inside machine letting you see how deep frying is progressing, there is a stirring paddle that flips the food over so you don’t have to baby sit cooking and it is rapid clean up top shelf of dishwasher. You can take the paddle out and use it like and oven to bake stuffed peppers or really dainty things that would get damaged by the stirring paddle. You just throw the stuff in (no pre-heat required), sprinkle 1 tablespoon of oil over everything, set the timer alarm and walk away. The alarm will sound when things are done and you stop the machine and serve.     
             
             I have a 3qt. “double boiler” insert with my new All Clad stainless steel cookware and also 3 qt. steamer insert. I make a Hollandaise like sauce when I make my decadent stuffed whole lobster or stuffed lobster tails.
             
             
             

  • October 22, 2015 at 5:44 pm
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    Pomai,

    Hank did respond to me and thanked me for my concern and indicated he did not know when he was not there things were falling apart. Today I checked Yelp to see if it was just me but to my surprise there were people saying the same things as I giving ratings of 1 star, 2 stars, and 3 stars. I loved driving into town to visit Hanks but after his help turned me off I haven’the visited. Why should I drive 1 hr. into town when at No.1 Chinese BBC Restaurant across from Waianae Post Office has grilled hot dog in a roll for $1.45 and Chili Cheese Fries $2.85 or Regular Fries $1.65 or Chili Dog Plate $4.25 . I get 3 whole meals out of their Mixed Plate $6.95 (about 3 lbs.) Hamburger Steak with gravy, Teriyaki Steak & Beef Curry or Beef Stew or Chili with 2 scoops white rice and 2 scoops Mac salad.

    Reply
    • October 22, 2015 at 6:31 pm
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      Ken,

      One of the two guys working in the kitchen (I forget his name) the day of our media preview is an old timer there (white guy I’d say in his late 40s to early 50s), who Hank himself told us is one of his best cooks, so it couldn’t be him that was screwing up your order.

      As for negative/bad Yelp reviews, I try to take those with a grain of salt, as those people clearly had either bad timing (bad cook or server or cook or server having a bad day), or their expectations simply didn’t match the establishment they were at. On the other hand, usually places that have consistently good Yelp reviews tend to stand up to it when I go there myself to try it. Another “issue” with Yelp reviewers are folks who either know, or don’t really know about the food they’re eating. For instance, Japanese Ramen shops around Honolulu: if you haven’t been to Japan to try truly authentic Japanese Ramen,  you really DO NOT KNOW Ramen and what it (especially the broth) should taste like!

      Speaking of driving into town in comparison to Waianae eateries, in regards to Tacos & More, we had lunch today at Mexico Cantina in Ward Center. I think you’d really like it there. The Mexican food, ambiance and service was great, and priced right!

      Reply
      • October 23, 2015 at 9:34 pm
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        Pomai,
         
        I highly respect Hank and all that he has done. He and I have discussed cooking and the restaurant business a number of times but I’ve had some issues with the product his employees, when he is not there in the kitchen, have turned out to me which were substandard on the very same two hot dogs I like to eat all the time. Like I indicated, when I just checked Yelp to see if it was just me, I found a number of 1, 2, and 3 star ratings with the same problems so I can’t just toss out what some are saying because it matches my experiences. I just I hope Hank has corrected the problems with the staff after I mentioned it to him. It’s his reputation on the line.
         
        My departed wife was a very unusual person because she loved good food, hot dogs and parades (and yes we have flown all over the USA just to see a parade). I’ve never eaten as many hot dogs in my life till I met her and I’ve eaten my share of real Chicago Dogs in Chicago proper because I would go there for business twice a year. We would drive to Boston, MA every year for the Eddie Alderman Hot Dog Safari for cystic fibrosis which was pay one donation price and eat all the hot dogs and sausages you could eat in 5 hours. There normally are over 50 vendors serving all types of free hot dogs and food once you are in the gate. I have a photo of her with 8 hot dogs in her arms at one time. It was not unusual for us once we found out about a restaurant and good food they served to drive 3 ½ hours on a weekend to sample the menu. 3 ½ hours to New Haven, CT to stand in line 1 hour to sample a pizza or 2 ½ hour drive to New Hampshire to a turkey farm for a Thanksgiving dinner in middle of summer because we felt like eating Thanksgiving dinner and 1 ½ hour drive for ice cream and fried clams; crazy!
         
        I have been to Japan (military) and my wife (invited by Japanese Ministry on their 5-star Yen) has been to Japan and we both were honored to be invited into a Japanese restaurant kitchen to help cook for the Chef/Owner who was preparing seared Ahi appetizers with a dipping sauce for the Year 2000 Professional Chef’s Convention (1,700 attending) and he deferred to me for the grilling of the prime grade sashimi with cross-hatch marks both sides raw in center (1,700 servings) and to my wife for the taste of the dipping sauce because she had just returned from Japan and understood the taste profile. He was so happy with results he invited us back to the restaurant for an evening on him anything on the menu. We would eat at Japanese restaurants at least once a week and go to the Japanese bookstore in Boston, (over 25 Japanese cookbooks in my library). I was also honored to be invited into my friend’s Chinese restaurant kitchen to meet the Hong Kong chefs he and father hires every year because I had spent a lot of time in Hong Kong.
         
         I am always looking for new food so your suggestions on the craft beer Ruben sandwich and Mexico Cantina will be acted upon to sample. Thanks for the heads up!

        Reply
        • October 24, 2015 at 1:10 am
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          Ken,

          That’s why local celebrity Chef Roy Yamaguchi continues to amaze me: he’s able to find the RIGHT PEOPLE to run his MANY restaurants, while still maintaining his own personal standards of culinary and business ethic excellence. Chances are, no matter which Roy’s restaurant you dine at, you will not be disappointed, irregardless of he himself not being there to oversee the operation. And they’re not franchises either, so there’s no binding “contract”, strictly “internal code of conduct” (loosely elaborated).

          You guys were OUT OF YOUR MIND to drive so far and wait so long in line for food, I don’t care how “special” it’s supposed to be. I simply would NOT do that. I’m VERY impatient, and I won’t even give a place 5 minutes before I say “NEXT!” There are simply so many alternate options to take, a.k.a. “Plan B”!

          Based on your experience dining with top chefs in Japan, you understand the level of quality and attention to detail they’re at. And we have that right here in Honolulu at Nobu and Morimoto’s (on a good day), to name a few. Yet Ramen is different, as its so “peasant” it’s ridiculous. However there’s always that “something” that sets apart that one tiny little shop in that back alley in the Ginza (way behind the fancy hotels), compared to say, that trendy one on the main drag in Akihabara, or down below in the subway station.

          Knowing your taste in “Pub Grub”, laid-back island-style ambiance and good company (highly intellectual conversation), I bet you’re REALLY going to enjoy Honolulu Beerworks!

          Reply
          • October 24, 2015 at 7:55 pm
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            Pomai,
             
            I worked in a restaurant back on the mainland while attending college (dating Head Chef’s daughter). You got to be on top of your game every day. I was the lobster man and desert man plus I was also tasked to make the Friday coleslaw but I used my mother’s recipe. Head Chef was pissed because people started asking for 2nd  and 3rd  helpings and he wanted to know what I was doing to make it so good. From that day on I was the only person allowed to make the coleslaw and I had to do it exactly the same way each time with the same layering steps and measurements.
             
            I pissed off another Head Chef when I was in the Air Force and drew kitchen duty (KP) for flight crew mess. The Chef asked me if I could cook and I said yes so he gave me the standard Chipped Beef on Toast (SOS) recipe and told me to make it for breakfast. I used some tricks my mother had taught me and all the pilots were asking for 2nd and 3rd helpings. LOL!!! I had added loads of butter like my mother taught me which is not good when you are strapped in to a fighter jet in a flight suit pulling G’s with no bathroom!! Never was called back for KP duty!!!!
             
            Call me CRAZY! Sorry, I really don’t mind driving for extended periods of time on the mainland or in the isles as long as the end food is superior and well worth it. I’ve driven from Makaha to Haliewa to try a hot dog and English pub style fish and chips! They were well worth the trip and matched the food reviews. That is one of the primary reasons I purchased the Toyota Prius because of the extended mileage range sipping gasoline instead of guzzling it.
             
            It’s a good problem that the little mom and pop out of the way Ramen restaurants in Japan and Hawaii take high pride in creating their broths. It takes a very slow gentle simmering to coax out of the bones all of the flavor sometime overnight and maybe a day or two in advance for all the flavors to meld together. Patience and umami is the virtue of a great Ramen broth, a religious experience, plus the marrying of the right texture of the noodles, garnishes and the actual serving temperature. It is an art form that has always held me in awe.
             
            Looking forward to trying Honolulu Beerworks but it will have to wait because my $50K energy efficient kitchen remodel starts this coming Monday (my electric bill is down to $46/mo. with all my efficiency alterations and no rooftop solar) and then I go to Reno for Thanksgiving and make my mother’s sausage sage turkey stuffing. Then I return and there is a line of people that want to see my new kitchen, taste my cooking and try out my $6,200 Toto Neaorest Washlet Toilet.

          • October 26, 2015 at 6:17 am
            Permalink

            Ken,

            Care to share your mom’s “2nd ‘n 3rd Helpinz’!” Coleslaw recipe, for addition on The Tasty Island’s recipes page? That would be great! I LOVE Coleslaw, which actually happens to be something I MUST have whenever I order from KFC (they need to seriously improve the quality of their chicken). In fact, I’m good just ordering KFC’s Mash ‘n Gravy with a “side” of their Slaw. That’s the fast food “vegetarian’s combo” winnah, right there! Probably just as much sodium as a Big Mac, but so what? That’s what makes it taste so good! lol

            Oh man, loads of butter in food being served to fighter pilots? Dude, that’s CRUEL. lol

            Speaking of salad and tricks, I found the trick to the perfect Macaroni Salad: MILK. Yep, along with Best Foods Mayonnaise, add about a tbsp. to 1/4 cup of milk to the mixture (depending how much you’re making). It gives the Mac’ Salad that really creamy taste, smoothing out the acidity from the vinegar in the Mayo’. Learned that from a Mac’ Salad recipe from of all places, Waianae Drive In that someone had posted on AlohaWorld.com.

            Macaroni Salad from Waianae Drive Inn
            Contributor: Kitty @ Aloha World.com
            Print Friendly Version
            Recipe Reviews
            Review This Recipe

            Ingredients

            Large Macaroni
            1/4 cup grated carrots
            1 cup Best Foods mayonnaise (a must)
            1/4 cup milk
            salt & pepper
            Cooking Instructions
            Cook macaroni till tender. Add grated carrots, mayonaise, and milk till well coated. Salt & Pepper to taste.

            What is the name of this place in Haleiwa that serves an amazing hot dog, and more interesting to me, English Pub Style Fish ‘n Chips? You know me, I’m a huge Fish ‘n Chips fan, always on the hunt for a really good one! Dang it, now that’s what I want for lunch today!

            I agree, enjoying the perfect bowl of Japanese Ramen is definitely a religious, spiritual experience!

            Won’t your major kitchen renovation project require you to eat out more? Or are you the type that wants to be there the whole time they’re working? Come on Ken, you’re not the pain-in-the-okole, naggy client type, are you? “I don’t want this here! I don’t like that there!” LOL!

            If possible, share your mom’s Sausage Sage Stuffing recipe too! In not, shoots, I can do a pretty mean Stove Top! ;-P

            I’ll stand in line for your cooking, however have no interest whatsoever in your expensive and fancy Toto Toilet. I’ll just sit in the living room and time how long each person takes in the bathroom. LOL!!!

  • November 10, 2015 at 7:15 pm
    Permalink

    The coleslaw is made…….get ready to choke!!!!!…..with Kraft Miracle Whip Salad Dressing.

     

    Reply
    • November 12, 2015 at 5:07 am
      Permalink

      Ken,

      Actually, I’m not that appalled or surprised Kraft Miracle Whip Salad Dressing (a SIN by local style Mac Salad “standards”) is your mom’s Coleslaw dressing of choice. Seems like it would have the perfect balance of sweetness and acidity for Coleslaw straight outta’ the jar.

      There’s all kinds of interesting vinegars out there you can get nowadays that I bet would make a great coleslaw (from scratch), or BBQ sauce for that matter. For instance, I was recently given a bottle of Chinese Apple Vinegar (not Apple Cider), and it’s FANTASTIC. On Oahu, you can only get in Honolulu Chinatown (of course). It’s about $5 for a large bottle that comes in a nice box. I’ll share a photo of the bottle here later.

      Reply
      • November 12, 2015 at 10:56 am
        Permalink

         
        Pomai,
         
        Hui Ohana Shrimp Truck, 66-472 Kamehameha Hwy makes the English Pub Style Fish ‘n Chips served with malt vinegar and its real good! VJs North Shore Dogs & Burgers in same lot and they make a great burger and hot dogs: “Classic Dog”, Vienna 100% all beef hot dog with natural casing grilled, served on a grilled bun, “Bacon Dog”, Vienna 100% all beef hot dog wrapped in bacon and grilled to perfection, served on a grilled bun, “Tsunami”, Portuguese sausage wrapped in bacon and grilled with all its glory, served on a grilled bun. Both are in the same lot as Giovanni’s Aloha Shrimp Truck.
         
        I’m eating out every day but me and the guys from All Aces get along fine and have a good time talking story and joking. I don’t bug them but when they need help I jump in and help or loan them my tools. They know I’m a former building Inspector and remodeled half of my mainland house. They are on the final push for finishing and it will be 3 ½ weeks for the total remodel of my gourmet kitchen.
         
        I got my mom’s Sausage Sage Stuffing recipe written out but it uses one recipe item I have not found here in the Isles and it is the main ingredient! Without that there is no taste! When I visit my godchild in NV for Thanksgiving I always buy a couple of boxes there to bring back with me. “Bell’s All-Natural Seasoning” comes in 1 oz. boxes and is a special blend of various spices and herbs for poultry by a family run business operating in Weymouth, MA.  You can order on line at http://www.FamousFoods.com or order directly from Brady Enterprises, Inc.: bellsseasonings.com via their mail-in form or their 800 telephone number or if you have family/friends on mainland and it is sold in grocery stores there have them mail you a box or two.
         
        The coleslaw recipe I’ll have to breakdown the recipe size and write it out.
         
        Actually I make a knockoff version of KFC chicken in my kitchen using full size chicken not the measly size chicken KFC is serving. It’s really easy as you pressure cook the chicken for 6 min on a rack out of the liquid (actually you are steam roasting) with 1 cup chicken broth instead of water then you coat with the 12 herbs and spices then deep fry till GBD. Pressure cooking actually cooks the chicken down to the bone so all you have to do is deep fry the coating and the chicken retains all its juiciness. Modernist Cuisine: modernistcuisine.com has the KFC 12 herb and spice recipe knockoff on their website and it does taste like the original KFC chicken.

        Reply

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