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.
The chefs at Tanioka's Seafoods and Catering may specialize in fresh, locally caught ahi and aku tuna, but their dishes also reflect the diverse cultural influences that have shaped Hawaii's cuisine. Sushi platters, chicken katsu, and bacon-wrapped meatloaf are presented alongside island classics such as pork lau lau and more than 40 different kinds of poke. The international dishes are served up at Tanioka's market and catered to hungry crowds at weddings, company-wide food fights, and other special events.
When Mel and Lynn Tanioka founded Tanioka's Seafoods and Catering in 1978, they inadvertently created a family legacy. The couple's daughter and son, Jasmine and Justin, joined the team in the following decades as the business continued to expand, providing more and more customers with hearty portions of traditional Hawaiian home cooking. Today, Tanioka's has become a local institution and garnered multiple awards, but its commitment to fine foods hasn't changed.
The menu at Maili Sunset Bar & Grill specializes in the ocean's bounty. Combo meals bring together clams, shrimp, crayfish, and king-crab claws slathered in garlic butter. Sauces and shallots coat glistening oysters on the half shell and fresh chunks of fish poke. Other finger-friendly foods include chicken wings, egg rolls, Cajun fries, and Korean fried chicken. In addition to sating the masses, Maili serves as a venue for watching broadcast sports and live entertainment such as bands and hip-hop open-mic nights with prizes awarded in cash and rhyming dictionaries.