For more than 30 years, the chefs at Lung Fung Chinese Restaurant have been bringing China’s freshest, most vibrant flavors to the stomachs of Oahu residents. General manager Eddie Ma regularly updates the menu with popular Hongkongese and Chinese dishes that he learns about during his travels to those countries. He's fully integrated these new, inventive dishes with time-honored classics to create a seamless and hearty menu of traditional chop suey dishes, savory noodle soups, and seafood-based specialties. The restaurant’s banquet menu, meanwhile, accommodates customers planning large events, such as company lunches or clown-college reunions.
The elegant tangles of Chinese lettering run alongside nearly 200 items on the bilingual menu at Mini Garden Orient & Vegetarian Cuisine. Chefs clatter through the kitchen as their knives flick against cutting boards and steam rises from pan-fried onion pancakes, noodles with roast duck, and squid with pickled vegetables. A range of vegetarian dishes brim with bitter melon, lychee, ong choy, and other produce found only in traditional Chinese dishes and Marco Polo’s vacation slideshow.
For more than 30 years, the chefs at Maple Garden Restaurant have sourced recipes from northern China to share authentic Sichuan dishes with hungry visitors. Sichuan cuisine traditionally showcases hot flavors in its many forms, from a mild spice to a peppery kick to just a twinge of passive-aggressiveness. Specialty plates of scallops with hot garlic sauce, peking duck, or diced chicken with button mushrooms can be prepared for relaxed dinners in the restaurant’s dining room or for takeout orders.
When they enter Royal Palace Restaurant, guests are welcomed by paintings of Chinese landscapes which look over several buffet stations surrounded by a slew of tables. It's here that diners enjoy a range of meals representing China's diverse cuisine. Guests can stick with fare they know and love off the ? la carte menu, but they can also search for their new favorite flavors, surprising dishes, and better fortunes on the daily buffet.
With an eclectic childhood that took place amid the bustling cityscape of São Paolo, Brazil, in the steamy kitchen of their parents’ Chinese restaurant and on surfboards riding the oceans of Mexico, brothers Wing, Ed, and Mingo have tasted a panoply of flavors. Their intimate familiarity with the international cuisines of their youth has coalesced into Wahoo’s Fish Taco, a taqueria with Mexican specialties that brim with Brazilian and Asian touches. House-made sauces, such as the roasted-pepper cilantro sauce and the spicy Mr. Lee’s sauce, drizzle wahoo- and mahi-mahi-stuffed tacos and fork-ready entrees such as the Maui bowl, a customer favorite that combines teriyaki steak with beans and rice. The full bar serves margaritas infused with local limes, house-made sweet-and-sour mix, and straws handcrafted by artisan strawsmiths to anoint tongues during lunch, dinner, or the eatery's daily happy hours. To add to the global flavors, live musicians flaunt their fingerwork in the restaurant three days a week.
Menus and pricing may vary slightly between Chuck's Restaurants's three locations—Ko 'Olina, Waikiki, and Waikiki Beach—but all three meld upscale cuts and catches with a casual atmosphere, obviating the awkward sight of a tuxedo jacket thrown over a Garfield-print aloha shirt. Open lava-rock grills send meaty aromas to gallantly guide diners to the all-you-can-eat salad bar offered with every entree. On any given night, an array of veggies might be escorted by soupy sidekicks such as seafood chowder, french onion, or tomato vegetable. A herd of aged USDA Prime–grade steaks graze with the teriyaki sirloin, which soaks for 48 hours in a house-made marinade before reaching your plate. Chuck's fish-finaglers hook the catch of the day from local waters, presenting a line of island fish such as hebi, opah, or ahi, served grilled or sautéed (market value). Several variations on surf 'n' turf unite feuding sectors of the culinary kingdom by wedding prime rib (starting at $28.75) to lobster tail (market value), and sirloin (starting at $24.50) to scallops ($28.50). Most meals range $20–$40.