Archive for the ‘Burgers’ Category

Trouble with Lent vow? BK to the rescue

March 5th, 2014
By



VeggieBurger King's Veggie Burger.

Let's say you got drunk during Mardi Gras festivities and broadcast to the world that you were giving up burgers for Lent. One day later, you're wondering how you're going to survive the month.

Whether you observe Lent or just want to lighten up on your saturated fat and calorie intake, you can go straight to a vegan or vegetarian restaurant. Or, for more familiar territory, Burger King Hawaii is happy to comply with some fish, chicken and vegetarian alternatives to red meat for Lenten and beyond.

Options start with a Veggie Burger of MorningStar Farms Garden Veggie Patty made with vegetables and grains, topped with lettuce, tomatoes, white onions, pickles, ketchup and mayo, on a toasted sesame seed bun.

To introduce the lighter options, Burger King has launched a "mix-and-match" promotion allowing Hawaii diners to purchase two of the sandwiches below for $7, through April 20.

>> New  Big Fish Deluxe sandwich: With 100 percent white Alaskan pollock—deemed sustainable by the Monterey Bay Aquarium's Seafood Watch program—breaded with crispy panko and served with a sweet thousand-island style dressing, American cheese, lettuce, onions and pickles.

>>  Classic Premium Alaskan Fish Sandwich: Featuring 100 percent white Alaskan pollock breaded with crispy panko.

>> New Spicy Original Chicken Sandwich: White-meat chicken and a light breading mixed with cayenne and black pepper, served on a toasted sesame seed bun with lettuce and mayonnaise.

>> Original Chicken Sandwich: Breaded white meat chicken fillet topped with shredded lettuce and creamy mayonnaise on a toasted sesame seed bun.

Let's say you gave up deep-fried foods instead of meat. One other option in the "mix-and-match" deal is the Big King Sandwich comprising two fire-grilled beef patties, topped with American cheese, iceberg lettuce, onions, pickles, and thousand-island style dressing on a toasted sesame seed bun.
As for me, I'm not a Christian but I practice being a good person every day and feel no need for penance, so I won't be giving up anything.

The earlybirds got the ramen burger

January 15th, 2014
By



keizoKeizo Shimamoto behind the grill at Taste Table, where he's cooking up his famous ramen burger.Nadine Kam photos

People started lining up at 8:30 a.m. this morning for a taste of Keizo Shimamoto's famous ramen burger, which caught national attention when it debuted at Brooklyn's Smorgasburg last fall.

All of a sudden, my New York friends were emailing me stories about this new food phenom created by Shimamoto, a ramen aficionado who started his Go Ramen blog to document his tasting and cooking adventures. In fact, one of these friends just found out about the Honolulu event and reports that the ramen burger still has the longest lines at Smorgasburg, which is why she hasn't been able to try it, even though she's in a condo that overlooks the event!


Non-flash video

raburg
Five months later, Keizo is here in Honolulu, where he has family, to cook up 700 burgers for those who might never be able to travel to NYC.

Of course, Hawaii diners (and shoppers) seem to have no problem with lines, and this one stretched around the corner from Taste Table, past Cocina, down to Ala Moana Boulevard.

Sadly, with about 400 people in line, and a three-burger per person limit, at $10 per burger—with many expressing the desire to pick up the maximum—not everyone will be able to get a bite, which is pretty much as you'd expect.

What's funny is that the first two women in line—Jean and Jane—both said they dreamed about the burger after learning about the special event, and when I asked Jane to describe her dream, she said she imagined soft cake noodles around a juicy burger, which is exactly what it is.

As an added treat, TT's Mark "Gooch" Noguchi added his own mashup of pork with gravy slaw on a ramen bun. Unfortunately, I didn't get to try this one. I was hoping to try it this morning, but after one look at the line, decided to go around the corner to Hank's Haute Dogs.

ralineThe line for the ramen burger stretches to Ala Moana Boulevard, about 400 people for 700 available burgers, and three burger limit per person. You do the math.

kraKeizo with his OG ramen burger, with noodle bun, grass-fed Kulana beef patty, shoyu glaze, green onions and arugula.

ra1Got a chance to try the burger last night, which tastes exactly what it sounds like, hamburger between soft, toothy cake noodles.

rabunsUnpacking the Sun Noodle ramen "buns."

Keizo Shimamoto brings his famed ramen burger to Taste

January 13th, 2014
By



ramenb

Keizo Shimamoto's famed ramen burger is coming to town.

The creation of the blogger-turned-chef became an instant hit when it debuted at Brooklyn's Smorgasburg last August.

In the beginning, 300 people lined up for one of his 150 ramen burgers. These days, he can sell 700 burgers in four hours.

You'll be able to get a taste at Taste Table in Kakaako, beginning 11 a.m. Jan. 15, until 700 burgers—at $10 a pop—are gone.

In a press release statement, Shimamoto said, "My grandfather was born in Hawai’i and many of my relatives from the Shimamoto family tree still live there, so it was only natural that I take the Ramen Burger to Honolulu."

The ramen burger comprises a burger patty sandwiched between fried Sun Noodle ramen noodles, with a secret shoyu-based sauce and spiced arugula.

Shimamoto, who's second-generation Japanese, began exploring his culinary roots by sampling ramen everywhere he went, and writing about it on his Go Ramen blog.

When the subprime mortgage crisis hit, he quit his mortgage company job and moved to Japan, where he worked at noodle shops and saw people eating a ramen sandwich with chashu pork, fueling his idea for a Japanese take on an all-American classic.

Can't wait to try it!
—————
Taste Table is at 667 Auahi St.

 

Move over haute dogs, for hankburger!

January 11th, 2013
By



truckNadine Kam photos
If you get tired of haute dogs, grab a hankburger out of the Hank's Burgers truck next to Henry "Hank" Adaniya's original enterprise on Coral Street.

As if cornering the market on gourmet hot dogs weren't enough, Hank's Haute Dogs has introduced $4.95 Hankburgers, classic burgers served up weekends from a burger truck in Hank's parking lot at 324 Coral St. in the new Kakaako hot spot bordered by Coral, Keawe and Auahi sts.

After building a great following of monthly burger specials at Hank’s, they discovered demand for their classic hand-formed, char-grilled burger dressed with lettuce, onion, tomato and Hank sauce (the not-so-secret combination of ketchup, mustard and mayo). A combo meal of burger, fries, haute dip and small soda is $8.70.

For those pride themselves on being deciders, you have one option: cheese or no cheese.
The Truck will only serve Hankburgers, soft drinks, natural-cut fries, and haute dips with flavors like chipotle, garlic aioli, wasabi and spicy curry good for both fries and atop the burger.

BYOB welcome!

According to truck signage, service hours are 11 a.m. to 2 p.m. Fridays, and noon to 3 p.m. Saturdays and Sundays. Still trying to clarify, as I received different information from Hank and the guys in the truck. Will confirm via a brief item in the paper on Jan. 16.

hankburgerThe burger is ono, and diced onions and shredded lettuce ensure you get a little of each in each bite as opposed to whole leaf and whole rings, which you tend to pull out with your teeth in one bite with other burgers.

'Ilima Awards 2012: The way we dined

October 11th, 2012
By



ikissNadine Kam photos
PR woman Kristin Jackson, left, in her other life as Kiss My Grits restaurateur, with Kim Oswald. Kiss My Grits was a double winner in the Honolulu Star-Advertiser's 'Ilima Awards. The public voted it "Best New Restaurant," and critics gave it one of 22 Critics Choice Awards.

Work on the annual Diamond Head Theatre and Honolulu Star-Advertiser 'Ilima Awards officially begins in June, but the work actually continues all year as we eat our way through many, many restaurants and take notes on what was memorable and what we liked best.

June is when I and fellow food and entertainment writers—Joleen Oshiro, Nina Wu, Elizabeth Kieszowski, Jason Genegabus and Betty Shimabukuro—start comparing notes in advance of the October announcement of award winners, and soon after, we start fanning out to make sure the restaurants are continuing to perform well.

ilimaWe try to include mix of restaurants high, low and spots in between for diversity that reflects the entire dining scene. Of course, for the restaurants, it helps to have a visible profile throughout the year to remind us who's out there. There are many more restaurateurs who go about running their restaurants in a low-key way, and I admit we always miss a few of these. I already have a few in mind that didn't make the book this year but deserve another look next year. And, of course, it helps to open before August, when our decisions are finalized.

Click book for a look inside.

If you're wondering why I disappear from Facebook and Twitter all summer, it's because of the extra task of helping to write the book. The reward is the annual 'Ilima Awards ceremony that took place Oct. 8, a benefit for the theater, that begins with cocktails and a DHT song and dance performance honoring the award winners.

This year marks the 17th annual awards, which started in partnership with the Honolulu Advertiser before our papers merged.

On stage, Loretta Ables Sayre—straight from her star turn in "South Pacific" on Broadway—joined the cast and cracked up the audience with a particularly suggestive number sung to the tune of "Can't Take My Eyes Off of You," which had her getting up close and personal with a few of the representatives from Kiss My Grits, Prima, Lahaina Grill and Amasia, which included the Lahaina Grill rep burying his head in her bosom.

Other highlights included "Funny Girl" star Isabelle Decauwert singing about food to the tune of the musical's "Don't Rain on My Parade," and Tricia Marciel bringing hilarity to the otherwise bittersweet tune of "The Way We Were," sung as "The Way We Dined."

And, a representative from 3660 on the Rise provided one of the most entertaining moments of the night during the finale, when the members of the youth ensemble Shooting Stars got him to his feet and he joined in, rather well, on matching their dance moves.

Then, it was all about tasting, and the ultimate reward was hearing from guests that they enjoyed sampling from restaurants that they hadn't heard of prior to that night.

isouthernKiss My Grits offered a generous combination of catfish, okra and black-eyed peas, along with grits and hush puppies, below, that all threatened to fill a diner up before hitting any other booth. I missed the bread pudding that came later.

igrits

ibistroAlan Takasaki, left, is the chef-owner of this year's Critic's Choice of Best Restaurant, Le Bistro. He was cooking up shortribs, below:

ishortrib

imatsubaraAzure executive chef Jon Matsubara with his inspired sambal clam banh mi and liquid brandade.

iazureDiners accustomed to grabbing a plate were caught off guard when Matsubara placed the cracker-style "banh mi" in their hands, instructing them to take a bite, then follow with a sip of the chowdery salt cod brandade.

icupsThe stack of small brandade cups caught the eye of our 'Ilima Awards book page designer Joe Guinto, who admired their architectural form. (more…)