Tagged: Taiwanese

Jin Din Rou

After months and months of elated anticipation, Jin Din Rou officially opened their doors to a mob of famished and impatient customers  about a month ago on an already restaurant-laden and culinary-active South King St. Notwithstanding the hegemony of Pan-Asian cuisine in Hawaii, Jin Din Rou immediately enthralled locals and tourists alike for their Taiwanese specialty xiao long bao or soup dumplings (surprisingly, not-so-featured nor readily available in Oahu).


The chaotic and overpopulated restaurant¬† mirrors the atmosphere of China, while the interior decor and architectural aesthetics embodies the essence of Japan. The initial impression is that of a sensory overload (at least in sight, smell, and sound). The structure of the rather small restaurant is simple yet refined, making it visually appealing despite the manifest lack of space and privacy between cramped tables (minus the more spacious booths for parties of 4 or more, an unfortunate discrimination against couples, which I happen to travel in!). The window displaying their dainty kitchen and industrious chefs combined with the savory fragrance of steaming dumplings only arouse further eagerness and hunger for what’s to come, drowning out the commotion of an equally excited crowd around you. But, alas, is all this hype about Jin Din Rou reprehensible? I know that I, for one, have certainly rescinded my enthusiasm and expectations for the seemingly promising restaurant and its dining experience. Continue reading

Sweet Home Cafe.

My apologies for the mini-hiatus that followed the mini-dinner party. Sadly, upon reflection of my posts, I have become aware of how narcissistic blogging can be. Furthermore, I have come to realize that so far, I have only fulfilled half of what I claimed to be this blog’s objective. That being said, enough show-casing of my gradually accumulating culinary repertoire, for now, and onto equally important eating excursions. As I have mentioned in earlier posts and such, Hawaii is comprised of a semi-wide range of cuisines. I say ‘semi’ only because there are often times I find myself eating some version of the same thing, especially since Hawaii is well-known for their ‘plate lunches’ and other such wonderfully simple and filling plates.

However, due to this omnipresent comfort food, anything remotely out of this domain of food is usually considered fairly ‘new’ and ‘hip.’ For example, I have only been to one restaurant in town during my time here that specializes solely in Shabu Shabu. It’s either because there aren’t many restaurants that are popularized by this dish or probably more so because I’m biased and haven’t sought out such restaurants. I realize that Shabu Shabu is all the craze amongst many, but I had quite the unfortunate experience of Shabu Shabu indigestion in Korea when I was younger and have never liked the dish since.
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