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 staff at Banzai Sushi Bar serves fresh, flavorful fish in a down-to-earth atmosphere, earning accolades as one of Oahu's top restaurants in the Star Advertiser for several years running. Nestled in a corner of Haleiwa's North Shore Marketplace, the restaurant offers casual fine dining outdoors on Japanese-style seating or conventional tables?with projected surf videos and live music playing in the background. Maki rolls and nigiri are crafted with organic, locally sourced produce and fresh fish purchased daily at the Honolulu fish auction. Salads, tempura, poke, and specialty sashimi pair with an extensive list of sake.
Featured on the Food Network, Chef Elmer Guzman harvests the sea’s bounty to proffer a menu that combines polyflavorful batches of the classic Hawaiian dish, poke, with other varieties of sea fare at Poke Stop, a combination seafood market and upscale eatery. Marinated cubes of tender raw fish dance with Hawaiian sea salt and seaweed, sashaying across a near-infinite spectrum of ingredient possibilities to help the chef keep more than 25 varieties of freshly prepared and chilled poke in stock at any given time. Try the spicy Korean octopus poke for internat ional ocean zing, or take a smaller leap of food faith with one of several salmon varieties ($8.99–$14.99/ lb.). Chef Guzman’s Asian-food expertise graces dishes such as the deconstructed sushi bowl, piled high with blackened ahi sashimi and Asian shrimp, with a garnish of ginger and grated metanarratives ($9.95). A coating of the chef’s house blend of herbs and spices prepares an island fish for blackening in the fires of culinary acumen ($8.95), and the seafood combo pits seared island poke against furikaki salmon belly in a struggle for savory supremacy ($7.95).