Archive for the ‘Desserts’ Category

One strawberry shortcake is not what it seems at Kulu Kulu

May 12th, 2016
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PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Strawberry shortcake is among the confections available at Kulu Kulu, but one of these is an "imposter." Can you guess which one?

The answer is below.

The answer is at the bottom of this post.

Today was the opening day of Kulu Kulu's third Hawaii location, this one in the Royal Hawaiian Center, Waikiki.

For the occasion, the popular Japanese pastry shop introduced soft-serve ice cream with two locally sourced flavors, Maui vanilla bean and 100 percent Big Island Kona coffee. The soft-serve is exclusive to the RHC location.

Kulu Kulu introduced its newest jelly drink, Tropical Lemonade Jelly, a half-half layer of soft lemonade jelly topped with your choice of black, green or hibiscus iced tea, for a current price of $4.25. Different shops offer different flavors.

Tropical lemondade jelly drinks made with green tea and hibiscus tea.

The newest shop also features Maui vanilla custard pudding, Kona coffee pudding and the "Honolulu Banana," a fluffy mini dessert "omelet" confection of locally sourced apple bananas topped with chocolate or plain cream, wrapped in sponge cake, offered in addition to its original classics such as the Diamond Head (chocolate cream) puff, multi-flavor roll cakes and green tea tiramisu.

Samples of the new Maui vanilla bean and 100 percent Kona coffee soft serve.

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Kulu Kulu is in the second-floor Paina Lanai Food Court at Royal Hawaiian Center, 2233 Kalakaua Ave. Open 10 a.m. to 10 p.m. daily. Call 931-0915.

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Kulu Kulu chief technical pastry chef Taka Horiki creates three layers of shave ice and strawberry syrup. When turned over, this final layer becomes the bottom of the ice cake.

Not to be outdone, the Kulu Kulu Eaton Square location is about to debut a new dessert set to win over calorie counters.

In a spin-off of Kulu Kulu's signature light strawberry shorcake, chief technical pastry chef Taka Horiki—who was trained at the renowned Japanese shave ice shop, Sebastian, in Tokyo (Kamiyama-cho, Shibuya-ku)—uses shave ice, whipped cream and freshmade strawberry syrup to create his cakeless confection. The only calories come from the whipped cream and fresh strawberries with just a dash of added sugar.

Because of the time needed to create the strawberry shortcake shave ice ($10), quantities will be limited.

The Strawberry Shortcake Shave Ice will be introduced May 22 at the Kulu Kulu booth at the Honolulu Ekiden & Music Festival at Kapiolani Park before its official launch May 23 at Kulu Kulu Eaton Square, at 438 Hobron Lane. Call 931-0506.

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Sugarless Graham cracker crumbs and fresh fruit are the finishing touches of the strawberry shortcake shave ice that is the second photo at the top of the page.

Depending how much time you have or how swift you are, take your pick of two videos, long-form (minute-and-a-half) and fast:

'Ai Love Nalo feeds body & soul

May 11th, 2016
By



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

The Medi Bowl, a Mediterranean combo comprising kalo falafel, roasted baba ganoush, beet hummus, millet tabouleh and greens with an herb tahini sauce, is one of my favorite dishes on the menu at 'Ai Love Nalo. The colors are a feast for the eyes.

Because my foodie diet is so rich in protein and fat, I'm happy for those occasions when I can escape to such basics as fresh veggies and hummus, staples in every food writer's/blogger's kitchen for those detoxing down times when we're not at a restaurant.

I once suggested we feed hummus to the hungry instead of stocking up on salt-, sugar- and preservative-laden canned goods during food drives, only to be told the hungry wouldn't eat it. Critics of my plan had a point. As much as I love hummus and a good salad, I don't crave them the way I crave fried chicken, pork ribs, or lately, Fat Boy ice cream sandwiches.

Humans have a natural affinity for fats, sweets and carbs. You can read up on some of the science here: ncbi.nlm.nih.gov/books/NBK53528/

Yet, immediately after visiting 'Ai Love Nalo, I found myself craving the casual vegan restaurant's tofu poke bowl, with limu providing all the ocean essence I needed, and avocado providing body and richness, so I didn't miss the fattiness and texture of fish at all.

I also crave the Medi Bowl ($11), a Mediterranean-inspired combo of kalo falafel served over greens with an herb tahini sauce, millet tabouleh, and small portions of local eggplant baba ganoush and beet hummus with all the flavor of chickpea hummus with a tinge of beet.

It's no wonder the restaurant tends to be packed on the weekends, when people are most likely to have the time to make the drive to Waimanalo. It's well worth the trip.

Dishes here are fresh and delicious, and there will be many a dessert lover who will rejoice over its non-dairy, all-natural dessert of Outta This Swirled soft-serve sundae. Replacing the ice cream is a mixture of coconut milk and bananas, coated with a no-added sugar "Cacao Magic" shell.

A meal here is a treat for the body, soul and senses from beginning to end.
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'Ai Love Nalo is at 41-1025 Kalanianaole Highway. Open 9 a.m. to 5 p.m. Wednesdays through Mondays. Online at ailovenalo.com. There's no phone.

You can opt to sit indoors, or, if you don't like being confined by four walls, bring a mat to sit outside in the "Garden of Eatin'," pictured below.

ai garden

The tofu poke is delicious, available in a generous poke bowl that starts with a choice of brown rice, millet or a half/half combination, with limu, onion, avocado, green onion, furikake and greens. Recently, $11.

The Kaukau Lu'au plate is 'Ai Love Nalo's healthier remake of the Hawaiian plate lunch. Local Okinawan potato and an assortment of local veggies are baked in creamy coconut lu’au, and served with your choice of poi, brown rice or millet, with a sampling of tofu poke and a side salad. Recently $11.

Roasted veggies and avocado are piled onto a veggie sandwich, but the whole-wheat vegan bun didn't hold up well to the ingredients and became mushy quickly.

Dessert lovers will rejoice over 'Ai Love Nalo's vegan, guilt-free soft serve, made with bananas and coconut milk, with cocoa powder shell that mimics chocolate. It's presented here with sliced bananas, papaya and housemade granola.

There are several smoothies on the menu. This is the Lime in Da Coconut, made with coconut milk, key limes, avocado, honey and bananas, and topped with coconut flakes.

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Before leaving, head next door to visit the Waimanalo Market Co-op. There, you'll find fresh produce, 'Nalo-related merchandise including jewelry, clothing and tote bags, and a couple of food purveyors.

The co-op is at 41-1029 Kalanianaole Highway, open from 9 a.m. to 6 p.m. Mondays and Thursdays to Saturdays, and 9 a.m. to 4 p.m. Sundays. Call 690-7607.

Produce at the Waimanalo Market Co-op is sourced from the area ahupua'a.

If you think you've found the island's best poke, better remake your list if you haven't tried poke from Hale I‘a Hawaii. Lance and Lucie Kaanoi's poke is exceptionally fresh and delicious, making both their Korean-style, and ogo and ahi poke must-trys on your next visit to Waimanalo. They also serve poke hoagies.

Samples of Magnolia Bakery chocolate banana pudding await

March 31st, 2016
By



PHOTO BY NADINE KAM / nkam@staradvertiser.com

Magnolia Bakery's chocolate banana pudding debuts tomorrow, with free samples while supplies last at the Ala Moana Center shop, no foolin'.

Fans of Magnolia Bakery's classic banana pudding will find a new treat awaits on April Fool's Day. A new chocolate version features layers of chocolate pudding, OREO wafers, banana slices and chocolate shavings.

The chocolate banana pudding launched earlier this month at Magnolia Bakery locations in New York City, Los Angeles and Chicaco, and to mark its arrival in Hawaii, the Ala Moana Center Ewa Wing bakery kiosk will be offering free samples April 1 to 3, while supplies last.

The chocolate banana pudding will be available at the bakery café in small ($3.50), medium ($5), large ($6.50) and 64-ounce party bowls ($35). For more information, call (808) 942-4132.

Kiosk hours are 7:30 a.m. to 9 p.m. Mondays to Saturdays, and 8:30 a.m. to 7 p.m. Sunday. Cafe hours are 8:30 a.m. to 9 p.m. Mondays to Saturdays, and 9:30 a.m. to 7 p.m. Sunday.

Eating SF: Heaven on earth at b. patisserie

April 10th, 2014
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kouign amann
SAN FRANCISCO — When you live in Hawaii, far from any great land mass, you at one point will become a mule. You know the drill. You're getting on an airplane to get off this rock. Friends find out. They tell you beforehand to deliver this to so-and-so, and bring back things. Even if you don't speak to them beforehand, they will find out from Facebook or Twitter posts and text you.

So it is that I received a text while in San Francisco to go straight to b. patisserie and bring home kouign amann. "You have to go! It's orgasmic!!!!"

OK, so it's hard to ignore that many exclamation points, so I made friends with my cab driver and had him at my beck and call on the day of my departure. After dropping me off at the Persian restaurant Maykadeh for lunch, I promised a pear croissant in his future if he picked me up a few hours later and took me to b. patisserie en route to the airport later in the afternoon.

b. patisserie is the work of Belinda Leong and Michel Suas, founder of the San Francisco Baking Institute.

Leong began her career as pastry chef at Gary Danko, before leaving for Europe and working at restaurants and patisseries in Paris, Barcelona and Copenhagen. She seems to have brought back all their secrets because her pastries are divine.

People are particularly enamored by the kouign amann, a caramelized croissant with light candy crunch exterior and fluffy interior, that originated in Brittany, France. The ones I ordered were filled with chocolate, at about $4.50 apiece but soooooo worth the trouble of lugging them onto the plane.

I went straight from the plane to dinner, and they still tasted fantastic 11 hours later as my friends and I surreptitiously gobbled them up after dinner, like drug addicts in the dark parking lot beneath the restaurant.
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If you want to go or have a friend headed to San Francisco soon, b. patisserie is at 2821 California St. @ Divisadero St., Pacific Heights. Call 415.440.1700.

Georgie Pie pop-up coming to FM studio

February 12th, 2014
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gpkawehiKawehi Haug, left, with Kim Potter, will launch her Georgie Pie popup Feb. 20 and 21 at FM Studio.Nadine Kam photos

Let Them Eat Cupcakes and Fashionista's Market staged a preview of Georgie Pie's monthly pop-up pie shop at FM's new studio space adjoining its 1185 Bethel St. storefront.

FM owner Alyssa Fung is making the space available to other creatives in town, whether it's a food popup like Georgie Pie, a photographer requiring a studio for a day, or designer looking to set up shop, at an approximate rate of $150 per day to start.

Georgie Pie is a division of Let Them Eat Cupcakes, and owner Kawehi Haug—a former Honolulu Advertiser reporter—said she started experimenting with baking pies a year ago as a followup to her cupcake enterprise.

Baking is in her blood, as she says she learned everything she knows from her mom, whose middle name is Georgeanne, Georgie for short.


Non-flash video

Kawehi started selling her pies last fall to test demand, and Georgie Pie will now commandeer the FM Studio every third Thursday and Friday of the month, this month taking place Feb. 20 and 21.

Those are dates to mark in your calender for delicious pies that don't skimp on fresh fruit or other ingredients. You probably never have tried a banana cream pie as divine, rich and thick as Georgie Pie's.

With dinner following the preview, my friends and I went in simply for a small taste, but the nibbling didn't stop because a great pie is a terrible thing to waste. I had to stop one of my friends from devouring the entire slice of banana cream pie before giving me a bite!

Pies are also available by special order. In addition to dessert pies, Georgie Pie offers savory, hand pies filled with beef brisket or beef and potatoes.

Fruit pies run $22 to $26; slices are $4.50; hand pies are $4.50 to $5.50; and savory 4-inch meat pies are $6.
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Georgie Pie popup will take place every third Thursday and Friday of the month at Fashionista's Market FM Studio, at 1185 Bethel St. To order pies, call 808.531.2253 or email georgiepiehawaii@gmail.com.

gpstrawNormandy brie and strawberry jam hand pies represent a sweet take on classic brie en croute.

gpbananaLuscious, dreamy banana cream pie with decadent banana Bavarian cream.

gpsliceKawehi slices one of her creations. It seemed a shame to mar the beautiful golden crust.

gpinsideLayers and layers of fruit in Georgie Pie's signature apple-cranberry pie, with hint of citron.

gpalyssaFashionista's Market owner Alyssa Fung samples the blueberry pie.

gpappleOne of the star ingredients.

gpyuzuStrawberry-ume petite pies topped with brown sugar streusel.

gpsignA sign pointed the way to the event.

 

 

 

 

 

gplemonWe also tried vanilla bean lemonade.

gptoolsTools of the trade, in miniature.