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posted by davek on Nov 24

We continue our Restaurant Week 2014 series at Japengo in Waikiki. Japengo features a delicious mix of Hawaiian produce and exotic ethnic flavors. Aboveis the Kona Lobster Chermoula with North African spicies, Tabouleh of Quinoa, fresh Yuzu and Coriander. It was quite an amazing combination. Below is the Breast of Duck Sous Vide in Duck Fat. This came with Taro Brandy Puree, Hamakua Mushrooms, Port Wine Gastrique and Charred Brussels. I think of all the restaurants I tried this year I liked Japengo the best.

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