Skip to main content

Lunch at Shokudo and dinner at Roy's



Here are more pictures of the lunch and dinner we had on our second day at Honolulu.  Yes, more food to whet your palate.  Weather was fine, more or less like in Malaysia and not so humid but cool in the evening and can be chilly in the wee hours of the morning.  Lunch was at   Shokudo Japanese restaurant and I like the ambience there.  As we were quite early, there wasn't a big crowd but we had made a prior booking for a table.



Homemade tofu salad - drizzled with creamy sesame dressing and served with crispy wonton, nori and mixed greens.


Rainbow roll - California roll topped with avocado, tuna, yellowtail, shrimp and salmon



Bento combination - grilled salmon and chicken karaage - crispy chicken served with homemade spicy tartar sauce and rice.


Bento combination - fresh salmon and ahi(tuna) sashimi, salad, california and tuna sushi rolls.



Bento combination - fresh salmon and ahi (tuna) sashimi, california roll, tempura and grilled chicken terikayi.



Spider roll - soft shelled crab tempura with crab, mango, cucumber, burdock root and kalware spouts.



This is a highly recommended must have dessert to round up a sumptuous meal.  Honey toast - House speciality.  Thick Japanese white toast cut out, cubed, drizzled with honey and topped with vanilla ice cream.


Spacoius, neat and quiet ambience of Shokudo Japanese restaurant.



So much for lunch and let me introduce you guys to Ko'Olina Gof Club, Kapolei, just a short drive from Honolulu to dine at Roy's.







Breath taking  view of the golf club from the dining area.  As you can see, the Ko'Olina Golf Club is well maintained with good greens.


And here comes the goodies.......



Roy's Fusion Sampler - China town Chicken Spring Roll, Blackened Island Ahi (tuna) and Mongolian Baby Back Rib, followed by ....



Entree - Macademia Nut Crusted Fish of the Day


Honey Mustard Grilled  Beef Shortrib.  The purple stuff is Poi, mashed taro, Hawaiian food.




Hibachi Styled Grilled Salmon that came with rice.



Dessert - Roy's Melting Chocolate Souffle
and



 Macademia Nut Tart, Yummy!


All of us enjoyed this dinner tremendously and left Roy's, fully satiated!  Would certainly like to visit them again ...... mmmm, don't know when!!


Labels:

Comments

  1. ElinSeptember 20, 2012 at 2:26 PM

    Wow....delicious food and scenery :) Did the hubby enjoyed the holes...ooops I meant the gold course there :p

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 20, 2012 at 3:35 PM

      Too bad, he could only look at the pamphlets I brought back ..... he couldn't take leave!

      Delete
  2. KimmySeptember 20, 2012 at 2:54 PM

    Hi Cheah, I like your pictures of the golf club and the lovely food. How nice to enjoy good food and lovely surroundings.

    ReplyDelete
  3. Mich - Piece of CakeSeptember 20, 2012 at 3:41 PM

    All that food is seriously mouth-watering.

    ReplyDelete
  4. AliceSeptember 20, 2012 at 10:58 PM

    how i miss shokudo in singapore, unfortunately it has closed down...
    the food u took snaps of - are all so inviting!

    ReplyDelete
  5. ann lowSeptember 22, 2012 at 10:38 AM

    Cheah, all the pictures are so lovely especially those good foods :D

    ReplyDelete
  6. penny aka jeroxieSeptember 23, 2012 at 8:33 PM

    looks delicious! and what a lovely view too

    ReplyDelete
  7. My Little SpaceSeptember 24, 2012 at 7:33 AM

    Oooo...that's what keeping you busy lately. You've been away. Guess, lately life is full of excitement huh! :o) Btw, the only Japanese I fond of is tempura, sushi rolls (no raw tuna)& of coz the dessert. haha...
    Kristy

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 24, 2012 at 1:04 PM

      I didn't like raw fish before but not now. Simply love sashimi!

      Delete
  8. lenaSeptember 24, 2012 at 11:02 PM

    so after all these delicious food, how many pounds have you piled on?

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 25, 2012 at 5:09 PM

      My waistline increased no doubt, but dare not stand on the scale!!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Airfried Shrimp Paste Chicken ~ 空气炸锅 虾酱鸡

Since I have recently acquired an Air Fryer I wanted to make use of it to try various recipes.  I like to use the Air Fryer as it makes clean-up very much easier and I don't have to deal with a greasy kitchen when deep frying in a pot of oil or even panfry.  Also it's more healthy as only a little oil is used and the chicken is not submerged in oil.  The crust of the Airfried Shrimp Paste Chicken is crackly and tasty and the meat is juicy too.  I kept them in the Air Fryer for about half an hour before serving and the crust was still crispy. Airfried Shrimp Paste Chicken ~空气炸锅 虾酱鸡   Ingredients 460 gm from 2 deboned whole leg of chicken (you can use bone-in chicken too) Seasoning for chicken 3/4 Tbsp shrimp paste 1 Tbsp shaoxing wine 1/2 Tbsp sugar 1/2Tbsp sesame oil 1/4 Tbsp oyster sauce A dash of white pepper Flour mixture 1/2 cup plain flour 1/2 Tbsp cornflour (helps to make the chicken skin crispy) 1/2 tsp baking powder (helps to dry out moisture before...
Post a Comment
Read more