Quick Bites: Wang Chung’s, Paniolos, Mama-ya

Mar. 19, 2015 | 0 Comments In the Star-Advertiser Friday Print Edition
This week marks a new menu at Wang Chung’s. Launched by Dan Chang and chef Randy Sanchez, the menu now features items such as fried pickles. (Courtesy Wang Chung’s)

This week marks a new menu at Wang Chung’s. Launched by Dan Chang and chef Randy Sanchez, the menu now features items such as fried pickles. (Courtesy Wang Chung’s)

BY MICHELLE RAMOS / mramos@staradvertiser.com

New menu at Wang Chung’s: The karaoke bar at 2424 Koa Ave. unleashed a plethora of dishes for singers (and nonsingers) to devour this week. The new menu, created by Danny Chang and chef Randy Sanchez, include kalua pig wonton nachos, Saigon pork hash sliders, fried pickles and more. And don’t forget the cocktails, which use homemade syrups. Hours are 5 p.m. to 2 a.m. daily with happy hour — $1 off all drinks and free karaoke — from 5 to 8 p.m. Call 921-9176.

Where’s Hawaii’s beef?: It’s at the Mexican restaurant Paniolos in Kailua. The eatery, which opened on Dec. 5, “is committed to preserving and promoting this Hawaiian cowboy heritage and furthering the Hawaiian ranching industry” by using grass-fed beef from local ranchers. Hours are 11 a.m. to 8 p.m. daily. Look for it in the Kailua Shopping Center. Call 261-4291.

Another spot to grab some grub: Downtowners have another place to get some lunch. Mama-ya held its grand opening Monday and offers plate lunches, donburi bowls, pasta and more for less than $10. Find them at 725 Bishop St. Call 537-6951.

New menu at Chef Mavro: Everything is coming up spring at Chef Mavro, where chef George Mavrothalassitis, chef de cuisine Jeremy Shigekane and pastry chef Jose Calpito are offering dishes reflecting the flavors of the season. Here’s a sample to tempt your taste buds: Roasted Keahole lobster with island sweet corn fritter, charred poppy seed asparagus in an espelette crustacean emulsion; poached Taylor Farms shigoku oysters on a baby leek salad with lemon grass kanten, Sriracha trout roe and an ogo mignonette; and Waialua chocolate bar with yuzu “guri guri,” chiboust and caramel-basil syrup. Chef Mavro is at 1969 S. King St. Reserve at 944-4714.

Special meals at Hiroshi’s: The theme of Hiroshi Eurasian Tapa’s Friday cart night is “Chinatown Specials.” Savor the ethnic flavors via carts.

If that’s not what you’re craving, try the restaurant’s locally grown menu featuring tofu salad, mekajiki katsu, seared kampachi and macadamia nut poi bread pudding for $39. Add a wine pairing for an additional $13.95.

The locally grown menu is available only on Sunday and Monday. The restaurant is at Waterfront Plaza, 500 Ala Moana Blvd. Reserve at 533-4476.

New ramen bar: Look for Golden Pork Ton-Kotsu Ramen Bar at 1279 S. King St. The eatery took the spot of Mediterraneo Italian Restaurant and is scheduled to open on March 29. Menu items include spicy red miso ramen, black garlic ramen and golden pork ramen.
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Send Quick Bites items to mramos@staradvertiser.com.

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