Simmered & Steamed
Embark on a tour of Asia through these iconic heritage dishes found at the Royal Hawaiian Center
TEXT BY SARAH BURCHARD
IMAGES BY JOHN HOOK AND CHRIS ROHRER
TRANSLATION BY ERI TOYAMA
NOI THAI - COCONUT PANANG CURRY
COCONUT PANANG CURRY
NOI THAI | BUILDING C, LEVEL 3
Among Noi Thai’s award-winning specialties is their take on Thailand’s famous panang curry. Here, the fragrant stew is deliciously spiced with toasted cumin, coriander, and ground peanuts, all simmered in a thick coconut cream with fish sauce, makrut lime leaves, palm sugar, and your choice of chicken, pork or tofu. Pair with a serving of fluffy jasmine rice for a hearty meal.
RESTAURANT SUNTORY - SUKIYAKI
SUKIYAKI
RESTAURANT SUNTORY | BUILDING B, LEVEL 3
Sukiyaki emerged in Meiji Era Japan as Western culture influenced more beef consumption. Typically, a hot pot of sweet and salty broth sits at the center of a table surrounded by trays of vegetables, tofu, and thinly sliced beef. At Restaurant Suntory, choose between washugyu (a cross breed of Japanese wagyu and American Black Angus beef) or Japanese Miyazai wagyu. Ingredients are simmered, transferred to individual rice bowls and dipped into raw egg before eating.
PF CHANGS - HOT & SOUR SOUP
HOT & SOUR SOUP
PF CHANGS | BUILDING A, LEVEL 1
In China’s southwestern province of Sichuan, where chilis, spices, and mushrooms flourish in the muggy subtropical climate, the renowned cuisine is often spicy and fragrant. Suan la tang (hot and sour soup) is a typical dish, showcasing the region’s prized Sichuan peppercorns, a mouth numbing ingredient in the citrus family. PF Chang’s version—made with silken tofu and chicken—is rich, tangy, and spiked with just the right amount of black vinegar.
TIM HO WAN - SIU MAI DUMPLINGS
SIU MAI DUMPLINGS
TIM HO WAN | BUILDING A, LEVEL 3
Dim sum, or “little eats,” has been a Chinese staple for over a thousand years. Although often bite-sized, dim sum is not street food. These delicate confections are made by highly skilled pastry cooks and reserved for enjoyment in fine dining establishments such as Tim Ho Wan, known worldwide for Hong Kong-style dim sum. Among our favorites is siu mai, a pork and shrimp steamed dumpling wrapped in paper thin-dough gathered around the sides and left open on top.
