Cuisine:

• Hawaiian
• Sea food
• Breakfast
• Fast Food and Hamburgers
• Lunch
• American
• Regional

Sam Choy's Description:
The Hawaiian-Chinese chef Sam Choy is a beloved figure in Hawaii. He helped invent Hawaii Regional cuisine and now serves as Hawaii's unofficial culinary ambassador to the rest of the world. This is a vast place, once a feed warehouse, but Choy packs them in, in a place that's both truly casual and first-rate in food and service. You'll want to load up on appetizers here. Choy's signature fried poke, fried tofu and tomato poke, stone-crab claws, popcorn shrimp, a wok full of shellfish in white wine broth and---best of all---a tempura-style Maui onion cut like a chrysanthemum onion and served with spicy sauce. If you do order appetizers, order fewer entrées than there are people at the table. The portions are immense. Standouts include the roasted garlic Dungeness crab, lightly battered and deep-fried in an enormous wok, and the pake paella, a bowl full of crab and shrimp and mussels, plus char siu ribs, chicken and various sausages. We are unimpressed by the beers brewed on the premises but like the wines, especially Choy's favorite Caymus Conundrum, with the food. Both breakfast and lunch offer simpler fare, which is less pricey.


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