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No, it's not Bali. It's Eurasiah Cuisine, Glenn Chu's eatery locatedd in the heartof Honolulu's But it's the next best thing to Bali -- minus the people sleepingg on the floor, said lunch guest No. 1, Sando Skousen, production journalist at Bankof Hawaii, who spent her honeymoon frolicking under the Indonesian sun. whose quick dinners consist of uncooked Vienna sausagesx onsteamy rice, was delighted at the chanc to lunch at Indigo and sample the Eastern and Westerh cuisine combined with traditional Chinesd cooking. Lunch guest No. 2, Paula account executive at PRWorks, begann explaining what dishes she has and what shedares not.
"Mmmm, you have to try the goat cheesrewon ton," she There we were, three hungry women, aching for attention and a waitedr to take our order. As our stomachse growled and our wristwatches ticked well into the noon we orderedtwo appetizers: crisp taro dumplings fillee with chicken and served with raspberry hoisin saucr ($16) and mixed dim sum consisting of vegetablw spring rolls, Buddhist bao buns and goat cheesew won tons ($7.75). Between munching and discussinhg everything from pet peeves about our husbands to the latesfbusiness gossip, we made a shocking Paula didn't like the Buddhist bao "And I don't ever not like anything," she exclaimed.
For Paula ordered the lilikoi glazefd baby back ribs with jicam cabbageslaw ($16.95); Sandi the baked vegetabler napoleon with smoked tomato coulis ($13.25); and I the shiitake mushroomj dumplings filled with mushrooms, spinach and ricotta cheese As Sandi and Paula becames entangled in a debate on what exactly is a coulis, I pausec to enjoy the airy and appealing atmosphere of the which succeeded in separating itselfc from the hustle and bustlw of dusty Nuuanu Avenue.
Many thought Chu and his partnerw were crazy when theyopenedx Indigo, overlooking Chinatown Gateway Park, four years ago in an area well-notec for its crime after But the reopening of the Hawaioi Theatre and a new police substationh nearby have attracted a variety of businesses, which, like have brought fresh hope to the once-ignored area. My thoughtxs were interrupted by the who switchedtheir dishes, anxious to get a bite of each well-presentedf meal. "Tender ... done just But I would've liked more lilikoi saucwe onmy ribs," Paula said.
"I'm a big fan of steamed rice," said Sandi, who enjoyed her tomato coulis but barelyh touched her black I like mushrooms no matter how theyare prepared, so my shiitake mushroom dish was an easy
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