Kalani Korean Bar-B-Q
A friend brought me here for my last meal before leaving for Singapore. My intention was to actually go to Sugoi, but it was closed for some reason. This shop was located a couple doors down and I'm glad we came here. The food was cheap and delicious, and the service was excellent. No more words for me, please just enjoy the photos.
It was crowded when we stepped inside. We had to take the last table right in front of the door.
Ban chan (side dishes).
I had the bi bim bap (mixed rice, US$4.95).
I'm hungry! I'm ready to eat now....
My friend had the barbecue chicken and meat jun combination plate (US$4.95).
Doesn't that look good?
I'll be blogging from Singapore in a couple of days, that is, if the
hotel's broadband connection is working. If not, I'll be back in
Hawaii at the beginning of March.
Kalani Korean Bar-B-Q
City Square
1286 Kalani Street Suite 104
Telephone: 808.843.2277
Yummy.. !! Wow.. Reid.. i didn't think you will be in singapore for so long..??? Wats on yer travelling agenda..??
Posted by: MrsT | February 07, 2005 at 04:07 AM
oh you lucky lucky!! enjoy your trip - eat singapore for me :) have a safe one and don't forget us drooling back here.
Posted by: stef | February 07, 2005 at 09:09 AM
I LOVE meet jun, it's been on my to cook list for a while, but just haven't gotten around to it...have you tried Obok in Manoa? Don't know if they are still there, but they have the best meat jun. And Kim Chee II in Kaimuki has make-you-cry kim chee chicken : ) I need a Korean plate lunch fix!!!
Posted by: rae | February 07, 2005 at 02:50 PM
Have a good trip Reid. Hope the broadband works in Singapore. We'll need an on-the-spot update of the local cuisine.
On the subject of Korean food, Kim Chee II in Kaimuki to me, has the best flavor and value for my taste. Their kalbi ribs are by far the best I've ever tasted anywhere, even here in LA. My own recipe comes close but still not quite the same. I was told that malt syrup was a secret used in the recipe but there is still something else missing. Lots of garlic is a must but I have a feeling it's the soy sauce used. Any hints?
Posted by: Clinton | February 07, 2005 at 04:59 PM
My recollection is that the secret to many Korean restaurant's kalbi is the addition of pear juice (from the can!) instead of sugar.
Another thing that many people neglect to use, which is the ultimate secret to many "asian tasting" food, is toasted sesame oil. Too many of my haole friends have fed me "korean style barbeque" or "homemade" fried rice and you totally miss the lack of the subtle sesame oil flavoring.
Posted by: Mr_Me | February 08, 2005 at 12:06 AM
Reid, Have a good vacation. Hope you enjoy Singapore and also the wonderful food in Malaysia (I don't know if that's on your travel plans).
Posted by: Adam & Sara's Mom | February 09, 2005 at 02:39 PM
Hi MrsT,
I just put down March 1st as my return, but I'll be back in Hawaii by the 23 Feb.
Hi Stef,
Thank you!
Hi Rae,
Thanks for dropping by!
I haven't tried Obok before, but when I go to Manoa Marketplace, I'll look out for it. I haven't been to Kim Chee II in a while. Maybe I need to go!
Hi Clinton,
I will have a nice time, and I hope the broadband works too.
Both you and Rae mentioned Kim Chee II, so I guess I need to go there soon. Unfortunately, I haven't made kalbi in a while. I'm not sure what goes into the marinade...sorry!
Hi Mr_Me,
You know, you could be right. You're definitely right about the sesame oil. There are very few places that still use it to make their kalbi marinade. Shame on them.
Hi Adam & Sara's Mom,
Thanks for the comment! I will most definitely enjoy my trip. Malaysia is on the agenda for now, but I don't know what's going to happen!
BTW...never made it to either Melaka or KL. =(
Posted by: Reid | February 27, 2005 at 05:52 AM