Hungry hoards seeking house-made comfort food visit Paul's Poppers for chicken katsu with house-made gravy, Portuguese sausage breakfast plates, and, on Aunty Lani's Fresh Bread Mondays, oven-fresh loaves. Diners also swarm the restaurant for?you guessed it?poppers. They're wontonlike fried dumplings whose crispy, flaky exterior hides a host of ingredients. The Original bursts with pork, jalapeno, and melted cheddar, while the Caprese clasps tomato, basil, and mozzarella. Poppers come as single-serving combos?say, eight with a side of kimchi fried rice?or in quantities of up to 75 to feed a party or a friend who only eats things in quantities of 75.
Shogunai Tacos's oversized kitchen-on-wheels cruises around Honolulu to quell hunger pains with its eclectic array of globally-inspired tacos. Chef Kamal Jemmari whisks his customers around the world with his panoply of dishes, all served in the form of tacos. Melted cheddar cheese with pastrami and Japanese-inspired ginger- and shoyu-marinated pork create unique taco hybrids, and tender lamb, kalamata olives, and feta cheese soak in tzatziki sauce on the Greek taco. The chef's internationally infused take on the Mexican staple has attracted media attention, with favorable reviews from KTV4 and articles on the owners' love of Japanese cuisine. Jemmari ramps up his production with the catering menu, eschewing tortillas altogether in favor of expansive, multi-course Moroccan dinners.
Red House greets its visitors with upbeat Korean pop tunes that meld with the tantalizing smells of housemade sauces and spicy kimchi. Patrons settle into shiny, red-vinyl booths or cup-shaped chairs to mull over starters of korean meatballs or shrimp with wasabi mayo. Stir-fried or grilled pork, kimchi, and fried rice cakes are just some of the menu’s stars. While diners enjoy bowls of bibimbob—a cornucopia of veggies and rice with gochujang sauce—giant projected K-pop videos entrance their eyes. The dining room cultivates a hip and whimsical atmosphere with smatterings of exposed brick, designs painted on the ceiling, and a distinctive red-and-white color scheme.
Drawing from 15 years of culinary experience, chef Jeong Lim folds fresh vegetables and spices into the authentic Korean stews, noodle dishes, and specialties lauded by reporters from Star Advisor. Patrons can enjoy the airy dining room while sampling traditional dishes such as spicy chopped chicken stew, savory kimchi pancakes, and tangy barbeque chicken. The restaurant also recently began serving alcoholic beverages.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Mushroom Medley - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Pork Gyoza Dumplings, and Chicken Karaage. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, grilled ahi tuna, or chicken with basil sauce until they are ideally tender or encircled by on-duty firemen.
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