HONOLULU Magazine

"Stone pot rice lunch combo! Tip: After you scoop out your rice, re-cover the pot, pour in some tea & scrape the crispy rice off the sides to make a delicious porridge. From our 2014 Restaurant Guide."

"The iconic coconut cake has been on the menu since the resort was just bungalows on Waikiki Beach—soft cake w/ pastry cream, buried in coconut flakes like a shag rug. From our 2014 Restaurant Guide."

"Tip: Avocado smoothie. Fresh avocado, sweetened condensed milk, ice. That's all it takes to make the Vietnamese smoothie known as sinh to bo, and it's pure genius. From our 2014 Restaurant Guide."

"The mai thyme feels as tropical as a mai tai, with fresh pineapple and dark rum, breathed new life with housemade ginger beer and aromatic lemongrass and thyme. Featured in our 2014 Restaurant Guide."

"We’re willing to share our Belly Bowl, but we rarely let anyone else get their chopsticks near our watercress and chicharones salad. Save the ramen for later. Featured in our 2014 Restaurant Guide."

"Order this: Korean Fried Chicken. The Koreans have perfected this American dish by using smaller chickens & deep-frying them twice, uncoated, so that the skin is wondrously crisp. -September, 2011"