Aloha Crepes serves dessert all day. Of course, it's in the form of a crepe, so the light treat seems somehow appropriate for breakfast, even if you order the Aloha crepe?loaded with Nutella, a sauce of sour cream and brown sugar, strawberries, whipped cream, and powdered sugar. For something more savory, crepes can be stuffed with portobello mushrooms or grilled chicken or made into pizza-like envelopes that, with the correct postage, the US Postal Service will deliver. For a lighter dessert option, Aloha Snowflakes promise a treat that's part ice cream, part shaved ice with the consistency of frozen cotton candy. Snow ice comes in a variety of flavors made from fresh fruits, juices, and extracts with added milk.
Chef JJ built himself an empire out of sugar, complete with chocolate pyramids covered in cocoa powder. He wanted to bring all things European to Hawaii, so he founded JJ Bistro & French Pastry, where he crafts delectable desserts and a menu of entrees fusing French influence with local ingredients. His baked lamb wellington features crisp bell pepper within a shelf of flaky pastry, and his seafood brioche combines the daily catch with shiitake mushrooms and black-pepper sauce. In addition to the aforementioned chocolate pyramids, he crafts key-lime tarts, chocolate-banana confit, and black-currant cassis in individual servings. He just uses bigger mixing bowls to create the same mouthwatering cakes for birthdays or weddings.
Despite the general European flair, the chef can't resist showing off local cuisine in all its glory with his daily specials of fresh-caught seafood. The mini seafood menu features shrimp, mussels, crab, and lobster, cooked to order and bedecked in one of four sauces, such as garlic butter or J'Jun sauce, Chef JJ's blend of Cajun spices with seldom-used contractions.
Chef Alan Takasaki's career began kind of how you'd expect: washing dishes. From there, his journey split from the beaten path. Sure, he worked in esteemed restaurants across the world. But he also had all his belongings stolen in Europe, a twist of fate that forced him to move back to Hawaii. When he finally opened Le Bistro, it was just before September 11, 2001—an unfortunate time for businesses everywhere, but especially new ones. The chef persevered and eventually became celebrated in Niu Valley.
When Wine and Dine Hawaii asked Chef Takasaki about his style of food, he simply answered, "I don't really know what it is." Free from the burden of having to pigeonhole his cooking, he's created an eclectic menu of traditional French dishes with a Hawaiian twist. Sure, he whips up bistro classics, such as escargot and steak in cognac sauce, but he also highlights the island's Japanese influences with entrees such as teriyaki chicken and hibachi-style grilled beef skewers.
You've heard the phrase a diamond in the rough, but in this case, the rough is the Niu Valley Shopping Center. With fancy script scrawled above its double doors, Le Bistro hints to passersby that it's more refined than the neighboring fast-food restaurants. Inside, its crisp white tablecloths and dark-wood trim infuse the space with just enough opulence. And that's exactly what Chef Takasaki was shooting for. "I just want this to be someplace that's friendly and comfortable," he told Honolulu Pulse.
The enthusiastic wave-tamers at Hawaiian Surf Adventures infuse students with their waterlogged passions for surfing, standup paddleboarding, Adventure boat tours along the southeast shore, and Hawaiian canoeing . With access to areas such as the uncrowded waters of Maunalua Bay, instructors give their students the space needed to learn how to balance atop a board while riding the backs of white-crested, aqua-blue waves or vacationing Loch Ness monsters. Whether cruising their Navy SEALs Special Forces adventure boat, paddling surfboards, hanging ten, or navigating a Hawaiian canoe, the team makes adventures easy for beginners and informative for more seasoned watersports enthusiasts.
Before he came to Hawaii, chef Chai Chaowasaree learned how to shop for cooking ingredients in Bangkok, where his parents owned a restaurant. Over time, he honed his instinct to reach for the freshest fruits and vegetables?and today, that skill comes in handy when he's wandering markets in Oahu or Chinatown in Honolulu. It's this attention to detail that help Chef Chai win a 2011 Chef's Choice Award at the Hale Aina Awards.
He brings his finds to his eponymous restaurant, using them to create colorful examples of Hawaiian and Asian fusion cuisine. At dinner, spicy grilled pineapples sit beside New Zealand king salmon; a lobster reduction flavors a deconstructed scallop pot pie; and Thai-style oxtail soup can be had with coconut milk ginger brown rice. His roots shine through in the braised pork osso bucco, especially, as the recipe was taken straight from his parent's Bangkok restaurant.
Chef Chai's creations have even criss-crossed oceans. He's the executive chef for Hawaiian Airlines, which means that passengers can be treated to his entrees as well as the menu's many teas. The Emerald Sun flowering green tea, for example, is the specialty tea of choice for first-class passengers and geese that stop by the plane's drive-through window.
The flavors of the island abound inside Tilia Exquisite Aloha. Chefs infuse their waffle batter with a hefty dose of taro root, and they transform standard bowls of yogurt and granola with seasonal fruits, acai berries, and macadamia-nut honey. Even the coffee?Kona and Waialua blends?reflect the caf?'s Hawaiian spirit. A retail section is stocked with handmade crafts and gourmet foods, enabling customers to take some of these local treasures home with them.