Hawaiian Style Cafe

Hawaiian Style Cafe
65-1290 Kawaihae Road
Waimea, HI 96743
(808) 885-4295

Street Marquee

Hubby and I were in Kona, Hawaii for a few days for our friends Chris and Jenn’s wedding, and were lucky enough to experience the cookin’ in Hawaiian Style Cafe. Perusing through the reviews, several dishes stood out – various types of Loco Moco, Beef Stew and their pancakes. We were warned that serving sizes were huge, and let me tell you that the warning did not prepare us. The plates were huge and covered with food. Good thing we were all good eaters, and we showed the food who was boss! (Well, it was more like we tried to show the food who was boss and failed.)

The beef stew came with mac salad with tuna. Who knew that a touch of protein from tuna could kick up ordinary mac salad and make it so tasty? I ordered a “side” of regular pancakes, and they were incredibly fluffy and delicious. Though I had choices of more fancy loco mocos like adding sausage, spam and kahlua pork, I chose to go with the classic housemade loco moco. I’m usually not a fan of mixing my food and find my OCD kicks into gear especially at buffets (no sauce shall touch!); however, the loco moco is a big exception. Runny eggs over easy, savory gravy, and fluffy rice are all meant to be mixed and mashed together and shoveled into the mouth. In fact, I even shoveled the pancake together! Wow. That’s a new level of food mixing for me. Hawaiian food seems to do that to me.

(Pictured here Beef Stew, Pancakes, Housemade Loco Moco)
Front Daily Specials Beef Stew POG Pancakes Housemade Loco Moco

Conclusion: Throw in a glass of POG (passion fruit, orange and guava juice) to wash it down. Ono! It means delicious in Hawaiian!

The destruction

Hip Grandma’s Kitchen: Honey Salt

Honey Salt
1031 S Rampart Blvd
Las Vegas, NV 89145
(702) 445-6100

The newest addition to Summerlin, Honey Salt moved into the spot where Nora’s Wine Bar was located. At first look from the entrance, it already seems magical and has some sparkle. Without boring you with the details and in a nutshell, Honey Salt is a hip grandmother’s kitchen. The food is comforting and filling. The staff is warm and sincere. The decor is warm and dreamy (there are real candle lights, not the fake ones).

What we had: warm bread rolls, My Wife’s Favorite Salad, Big Eye Tuna Tartar, Carmelized Sea Scallops, Kale & Anaheim Pepper Mac N’ Cheese, Warm Bread Pudding, AND I think the star of the meal was the cute little cookies on the side that came with the pudding and our coffees. It was delicately sweet and just the right amount of softness to crumble ratio.

Entry Napkin Bread rolls Menu Tuna Tartare Salad Mac N Cheese Scallops Bread Pudding Chocolate Chip Cookie Real Candle Light

Conclusion: Honey Salt is just what it sounds like – cozy like a grandmother’s kitchen with tastes of sweet & savory, but hip enough to tell people you were hanging with the cool crowd.

Eat Fat. Live Forever.

Fat Choy
Eureka Casino
595 E. Sahara Ave.

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Eat Fat. Live forever. That’s what Fat Choy’s wall mural says. Perhaps we won’t live forever being gluttonous, but at least, we will die with happy memories of delicious fatty food made by Chef Sheridan Su. Sheridan has finally found a new place to call home inside of the Eureka Casino. Since his lease was not renewed at his famous hole-in-the-wall location at a hair salon, he was on hiatus and literally on the run on his Great Bao food truck until recently.

Fat Choy’s menu is an East meets West feel. It combines diner favorites like burgers and fries with Chinese go to items like potstickers and noodles. Of course, it includes the fan favorites of peking duck and pork belly bao.

Allow me to highlight the artery clogging goodness of these two items: Peking Duck bao with crispy duck skin and the PBBLT. Say what? PORK BELLY, bacon, lettuce and tomato sandiwch? Yes, please. I quote my husband, “It’s enough fat to coat your lips, so you don’t have to wear chapstick for weeks! (in a good way).” While I miss the sesame noodles from the original Great Bao (they have since change to spagetti noodles and the sauce is different), I am perfectly content in just indulging in the delicious bao.

Duck Bao PBBLT 3

Great Bao Returns!

Recipe: Comforting Goodness, Pho Ga (Chicken Noodle Soup)

Pho Ga

Happy new year, everyone! It’s a brand new year, and how about starting with some healthy comfort food? Because I grew up on Vietnamese noodles soups, they have become my go to comfort food, and I have since converted my husband to share this same mentality. Of course, many cultures share the same comfort food – CHICKEN NOODLE SOUP, so I’m going to share my mom’s recipe for Vietnamese style noodle soup. It’s warm. It’s tasty. It’s belly warming good. Enjoy! (Please, note that all measurements are approximate. Mom said to use your sense of taste for the everything!)

Finished Product


Pork Loin Soup Bones Whole Chicken Trimming the fat

1 Whole Chicken (preferably organic/free-range)
5 lbs of pork soup bones (trimmed of fat)
Banh Pho Tuoi (Pho noodles)


2 TB fish sauce
2 tsp sugar
1/2 tsp salt + more for rubbing the chicken down
3 tsp chicken bouillon


Chopped green onion
Chopped cilantro
Deep fried onions (recipe to come from Grandaunt)
Drizzle of sesame oil

    Preparing the soup stock:

Parboil BonesParboil 2

1. Parboil the pork bones. Cook from cold water and bring to boil. Rapid boil for about 5 minutes. Rinse clean.
2. Add bones to fresh water in stock pot and simmer bones for a minimum 4 hrs

    Preparing the chicken:

Rinse chicken Rinse chicken 2 Drip Dry chicken Rub chicken with salt

1. Wash and dry chicken
2. Rub the insides and outside of the chicken with salt
3. Bring soup stock to boil
4. Place chicken in broth and bring back to boil
5. Turn heat off and set for 45 minutes (can be more or less depending on size of chicken)
6. Restaurant Method: Remove chicken from stock and cool down completely in ice bath to allow for chicken meat texture to be more smooth. Mom Method: Immediately rub chicken down with salt.
In goes the chicken It's done! Ice bath

7. Drip dry (Try to stand chicken vertically with cavity facing down)
8. Shred chicken meat into strips
Shredded chicken Nuoc Mam - Fish Sauce Brown Sugar

9. Bring soup stock back to boil and season to taste

    Assembling the bowl (your mis en place *snicker):

Cilantro and Green Onion Cooking the Banh Pho Tuoi Pre-soup

– Cooked noodles, shredded chicken, fried onions, chopped cilantro, green onion, drizzle of sesame oil
– Ladle hot soup stock and viola!
Finished Product

– If you boiled too rapidly and the soup is cloudy, an onion thrown in during the simmer will fix it and decrease the cloudiness.
– When you are cleaning the chicken, don’t be afraid to literally squeeze the snot out of the chicken.
– Allow chicken to come close to room temp before placing into soup stock to allow for even cooking