Hawaii Mom Blog






May 26, 2018

Tim Ho Wan

I was really excited to try Tim Ho Wan, since two of its restaurants in Hong Kong have earned Michelin stars. At 11 am on a weekday, we did not have to wait for a table for four, however the restaurant was full by the time we left at noon. 

The menu is smaller than other dim sum eateries in town, but rest-assured, you will find most of your favorite dim sum dishes on the menu.

sticky rice
sticky rice

baked bbq pork buns

fried silky milk sticks

steamed shrimp dumplings

pan fried black rice mochi with pineapple

deep fried spring roll with egg white and shrimp

steamed bean curd with shrimp, meat and vegetable

steamed rice roll 

Portions are on the smaller side, and unlike most Chinese restaurant, they charge for hot tea, but I thought the dim sum was very tasty and enjoyable. I would definitely come back again!

2233 Kalakaua Avenue (Royal Hawaiian Center, 3rd Floor)
(808) 888-6088
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May 25, 2018

EAT THINK DRINK Presents The Future of Food Friendships

Hawaii Agricultural Foundation (HAF) hosts its fifth EAT THINK DRINK: The Future of Food Friendships presented by Hawaiian Airlines on Tuesday, June 19, 2018 at THE MODERN HONOLULU to spark a dynamic conversation on the ways in which government, private industry and community are working together to bring progressive change to Hawaii’s agricultural industry. Keynote Speaker Senator Donavan Dela Cruz will start off the evening by sharing the Masterplan for the Whitmore Community Food Hub Complex, comprehensive plan to revitalize Central Oahu’s agricultural landscape and economic footprint.

Joining in the conversation after the keynote will be Stephanie Whalen, Executive Director of the Hawaii Agriculture Research Center and Myra Kaichi, Senior Executive Assistant for the Agribusiness Development Corporation. Augie T., one of Hawaii’s Top 100 Influential Filipinos and a popular comic, will serve as the moderator for the conversation. The panel will provide insight on groundbreaking collaborations that are supporting new agricultural food hubs, innovation centers, processing facilities, ag housing, etc. throughout the state.

“The industry to revitalize the economy is ag,” said Senator Dela Cruz. “The idea with the Whitmore Project is to have this be a hub for all the packing and processing you need, as well as to be a retail hub. If you’re a farmer who leases ag land, your operations would be here, and there would be no need to build new infrastructure.”

EAT THINK DRINK will conclude with five chefs showcasing a menu reflective of rebuilding Wahiawa as a hub for local agriculture. The dishes will be reminiscent of our plantation heritage. Featured chefs include Keith Pajinag of THE MODERN HONOLULU, Raymond Locquiao of Herringbone Waikiki, Aaron Siguenza of Tamura’s Tavern, Guy Smith of Chao Phya Thai, and Jan and Joel Hori of Hawaiian Pie Company whose origin and family roots are with Holy’s Bakery on Hawaii Island. Southern Glazer’s Wine & Spirits will offer refreshing libations.

HAF launched EAT THINK DRINK in November 2016 as a quarterly series intended to bring diverse communities together and find common ground on issues of agriculture and food in Hawaiʻi. Targeted at millennials and Gen Xers, the series provides a unique opportunity to learn from innovative minds nationwide.

Tickets are available for $55 and can be purchased at www.onorevolution.com. EAT THINK DRINK is presented by Hawaiian Airlines and supported by Alexander and Baldwin, Fiji Water, Hawaiʻi Crop Improvement Association, Honolulu Family, Honolulu Magazine, Kamehameha Schools, Lendlease, THE MODERN HONOLULU, State of Hawaii, Southern Glazer’s Wine & Spirits, Tossware and Ulupono Initiative.
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Aloha Kauai Fundraiser Event

Last night, downtown Honolulu drew hundreds of people as they came together to support Aloha Kauai, a fundraising event to raise funds for the flood victims on Kauai.

It was a fabulous evening of food and entertainment, but the event was all about Kauai, and with the help of generous organizers, sponsors, donors, volunteers, entertainers, restaurants, and the local community, Aloha Kauai raised $200,000!

Bankers Club - Boneless Port Wine Braised Short Ribs with Garlic Mashed Potatoes

Roy's Kampachi, Chirashi Relish, Garlic, Soy Coriander, Yuzu Aioli

KC Waffle Dog

Sansei - Shrimp and Crab Ramen

Murphy's UFOs

MW Restaurant - Lilikoi Chiffon

Senia - Poke Cracker, Avocado, Ponzu

Moku Kitchen - House Made Gnocci with Roasted Hamakua Mushrooms, Kale, Tomato, Big Island Goat Cheese

Kauai Ice -  Sangria Shave Ice

Alan Wong's - Crispy Shell-On Kauai Shrimp with Garlic Sauce

Superb Sushi - Spicy Tuna Temaki Handroll

Murphy's Kunoa Cattle Co. Top Sirloin

Mark's Place - Flying Saucers Under Stealth

Bankers Club - Okinawan Sweet Potato Taro Bread Pudding with Haupia Sauce

Mahalo to Kurt Osaki, Don Murphy, Reiko Matsuyama, Mark Oyama, and all those who helped to make this event possible.

Donations can still be made out to Grove Farm Foundation and mailed to 3-1850 Kaumualii Highway, Lihue, HI 96766.
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Visit Tokyo: Kyu-Furukawa Gardens

While exploring different wards in Tokyo, we stumbled upon Kyu-Furukawa Gardens in Kita.

There is a very low admission fee to get in, as well as a separate admission if you'd like to tour the Western Style Residence.

The gardens are very pretty and tranquil.

There were very few people walking around, which made the gardens a very nice spot to sit and relax.

There were several benches throughout Kyu-Furukawa Gardens, making it an ideal spot to rest your tired and aching feet, while watching the koi swim in the pond, and the cherry blossom petals dance in the wind.

Even my kids commented how Kita is so different from other wards in Tokyo - so much more peaceful!  If you're looking for some time away from the hustle and bustle of the busier wards in Tokyo, definitely visit Kyu-Furukawa Gardens (and don't forget to pay the admission fee!).

Kyu-Furukawa Gardens
1丁目-27-39 Nishigahara
Kita, Tokyo 114-0024, Japan
+81 3-3910-0394
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May 24, 2018

Gochi Grill to Open in Downtown Honolulu

Chefs John Iha and Sean Uyehara have teamed up to open Gochi Grill in Downtown Honolulu (the Remington College Building).

They will be offering classic, local-style comfort food that most of us grew up eating, but "fancier" than you'd typically get at home or elsewhere.  And in the case of Gochi Grill, "fancier" simply means using different, sometimes unexpected ingredients, to create unbelievably delicious food.

Zaru Saimin

Corned Pig

Gochi Set - Miso Salmon, Chicken Teriyaki, Fried Noodles, Tofu Salad, Sushi

Tuna Sandwich

Roasted Chicken Kale Salad

Chicken Katsu

Sauteed Opah


I was blown away by how much I enjoyed Chef John's interpretation of classic, home-style cooking.

It will be difficult to ever eat "plain" meatloaf with gravy and mashed potatoes again after eating Gochi Grill's Mealoaf with truffle mushroom gravy and loaded baked potato croquette.

The Gochi Set included a variety of dishes that did not disappoint (I especially loved how flavorful the Chicken Teriyaki was, and the Fried Noodles were so tasty!). 

The Chicken Katsu, served with a wasabi cocktail katsu sauce, was some of the best I've had anywhere.

I also really liked the Kalbi, which was served with a Lemongrass Chimichurri. 

Whether it's a Tuna Sandwich with Kizami wasabi aioli, a Roasted Chicken Kale Salad with a nori vinaigrette, or Sauteed Fish with a scallion mushroom sauce, Chef John adds a variety of elements to fancify a typical plate lunch - and it works!

And fear not for those with a sweet tooth, because they will have a few sweet options as well:

PB & Banana Bread Pudding

Blueberry Panna Cotta
 The Grand Opening is set for June 4!

Gochi Grill
1111 Bishop Street Suite #112
Honolulu, HI 96813
(808) 585-8558
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