3-3-2010
Follow the dumpling: Chinatown dim sum favorite Mei Sum has moved to 1170 Nuuanu Avenue, between Beretania and Pauahi streets. Tel: 531-3268.
Destination Kauai: The Garden Isle’s restaurant scene is heating up. First it got San Francisco chef Jim Moffatt’s Bar Acuda in Hanalei, then Jean-Georges Vongerichten’s Kauai Grill at the Princeville Resort. Now Jean-Marie Josselin, one of the 12 founding chefs of Hawaii Regional Cuisine, is opening Josselin’s Tapas Bar & Grill at Kukuiula Village in May. Can a subdivision be cool? The very cool Galerie 103 ([galerie103.com]), run by artist Bruna Stude, is already there.
I dream of Tahiti: Chef George Mavrothalassitis is just back from French Polynesia–he was special guest chef on a Seabourn Odyssey cruise to Papéete and Bora Bora. Of course he was inspired by the food there and has created a new $59 three-course menu now available at Chef Mavro (1969 S. King St., 944-4714, [chefmavro.com]). So if you’re still dreaming about that citrusy poisson cru you had in Huahine, now’s your chance. Also on the menu is pineapple-glazed pork with vanilla sweet potato puree and baked taro pudding with banana ice cream.
Learn from the best: Russell Siu, chef-owner of 3660 on the Rise, gives his next cooking class March 11. You find out the tricks and tips on how to prepare the dishes, then you get to eat them in a sit-down dinner. The menu: cream of asparagus soup, tomato and housemade mozzarella cheese salad, pan-seared salmon with garlic-parsley butter. Class starts promptly at 6pm Price: $65.
Counting the seconds: Hiroshi Eurasion Tapas’ (Restaurant Row, 533-4476, [hiroshihawaii.com]) first contemporary kaiseki of the year (there are only three of them) happens March 16. It cannot be stressed enough that these are must-try dinners for anyone who fancies themselves a Honolulu restaurant connoisseur. This is where chef Hiroshi Fukui and his talented team get all virtuoso on us with their latest ingredients and techniques. Nine exquisite jewel-like courses include kim chee-miso torched Japanese tako and mongo squid, pepper-seared ‘ahi with sautéed ankimo (monkfish liver), crab salad, avocado gelee and foie gras demiglace (!); and Maui Cattle Co. cooked two ways–sous vide and grilled–with seared foie gras and Merlot-port reduction. Cost: $75, $100 with wine pairings.
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