A Foodie's Hawaii

On our recent trip to Honolulu, we celebrated my husband's 40th Birthday here. It was really amazing, and I'm almost sure that it doesn't get better than Alan Wong's in Hawaii.

For appetizer, we ordered Caesar salad in a parmesan bowl. The dressing was creamy anchovy and the plate was drizzled with poi sauce, chili tomato sauce, and lemongrass basil. The flavors came together beautifully and the presentation was lovely.

We also ordered the Chinese bbq quesadilla

Ofcourse, the stars of the meal were the entrees, which were both the kind that one eats without speaking to the other dinner companions (because they're so engrossing)

I had the Ginger crusted short rib garnished with garlic shrimp. I love a good short rib!

S ordered the Macadamia crusted lamb chops served atop three different sides including ratatouille, grilled cocktail onions, and potatoes.

We were much too full to order dessert, but since it was a special occasion, they brought a complimentary plate to our table with the most wonderful chocolate crunch ice cream and caramel chocolate torte. 

I highly recommend this restaurant if you're in the area.

Kat in a Cup

Walking around Okinawa City one night after dining, we stumbled on this drink machine with a Kitkat drink! Excitedly, we put our money in to discover what in the world this might taste like. Sadly, we saw that it was sold-out.

Has anyone ever tried this before?

Perfect Saturday afternoon

Nothing better than enjoying some appetizers and beer on our balcony in late afternoon. 

Mango Mojitos

Homemade mojitos are incredibly easy to make-- I'll never order one in a restaurant again. We used this recipe from MyRecipes.com. So refreshing and wonderful on a hot Okinawan day.

2 lime wedges

5 fresh mint leaves

1/4 cup club soda (we used Perrier since it's all we had)

3 Tbs rum

2 Tbs Simple syrup (just dissolve 2 parts sugar in 1 part water in a saucepan)

1 Tbs mango nectar (we just pureed some frozen mango for this one)

Crushed ice

Preparation

Squeeze lime wedges into a small glass; add lime wedges and mint to the glass. Crush with the back of a spoon for 30 seconds. Add soda, rum, syrup, and nectar; stir gently and serve over ice.