Cho Dang Restaurant
One evening a couple weeks ago, I was driving around town trying to find a place to have dinner. By some stroke of luck, I came upon Cho Dang Restaurant. I would have to say that it's pretty new since I haven't seen it on my previous visits to either Kaffee Imperial or The Mandarin.
Stepping into the brightly lit shop, I notice that it's small and cramped. There are only six tables inside with the two of them being occupied -- one by a group of Korean women and the other, by a solitary diner (like myself).
After I browsing the menu, I made my selection and waited for the food to being arriving. Like with any other Korean restaurant in town, what arrives first are the small dishes of ban chan. Here, there were six dishes presented, in contrast to the usual 8 to 10 dishes that are commonly served at most other places.
Bordering on the sweet, savory side of the spectrum were the slices of marinated lotus root and the thickly sliced potatoes. On the spicy side, there was only the dish of Chinese cabbage kim chee. The other dishes were standard fare -- mung bean sprouts, seaweed and chap chae.
As I started to eat my way through the ban chan, the beef soon dubu (US$6.24) was brought to the table.
Arriving at the table hot and bubbly, the small pot was filled with lots of tofu and beefy, spicy broth. The soon dubu was topped with just a small sprinkling of chopped green onions, and again, I have yet to see the raw egg that customarily accompanies this dish. Althought there was a lot of tofu in this dish, most of it was "firmer" than I was used to.
To go along with my soon dubu, I decided to have the fried rice with kimchee & beef (US$6.99).
A mound of kim chee fried rice was topped with a fried egg that had been decorated with a thin drizzling of ketchup. Here, have a closer look at the fried rice.
The rice used was a bit too "fresh" (if that's the word I want to use) and caused the rice to be a little too "tender". The kim chee gave the rice the necessary spicy-sourness and added some crunch as well.
On top of all that, I decided to add an order of meat jun (US$5.99).
When the plate arrived, I was a little shocked. There was so much meat jun here (three pieces) that I knew I wouldn't be able to come close to finishing it all.
To prepare this dish, thinly sliced beef is first marinated in a sweet soy-based sauce, then it's dipped in egg and pan fried. Ideally, the layer of egg should be thin and slightly "crispy" -- there should also be a slight separation between the egg and the beef. While there was a lot of food here on the plate, I found the meat jun to be just a little too sweet for my tastes, but enjoyable nonetheless.
With large portions, great prices and tasty food, this is another restaurant that will be added to my "visit frequently" rotation. Though the food wasn't prepared exactly to my liking, there wasn't anything here that would stop me from coming here again. The service was better than average with the waitstaff being attentive and the food arriving quickly. Oh, and by the way, there was a lot to choose from on the menu.
Cho Dang Restaurant
725 Kapiolani Boulevard
Telephone: 808.591.0500
Oh man, I've been craving soon dubu. I love the meat jun pic. The ban chan looks generous but maybe out of balance tastewise? Seems there aren't enough spicy dishes...
Posted by: Jo | November 17, 2005 at 07:49 PM
Like Jo mentioned, these dishes look like it needs more spice. I'm still recovering from yesterday's lunch from a Korean place in Gardena that's making my insides ask the question "Why?". Oh, anyway...it was worth it! Will be in the islands next week to try out some of the places you've talked about especially my favorites including Sekiya's in Kaimuki. Naturally, Kim Chee II and Big City Diner will be top of the list. I have been told that Buffet 100 isn't too bad. My cousin likes to take us to Rockin' Sushi which gives a lot for the price and also provides 2 for 1 coupons. Will definitely have to try Palace Saimin and go back to Cuisine Tony this time.
Posted by: Clinton | November 18, 2005 at 05:59 AM
Hey Clinton - Make sure to have double orders at Sekiya's and Kim Chee II for me will ya' - haven't been back home in 5 years. We used to sneak out of class to eat at Sekiya's across the street....
Posted by: Kirk | November 18, 2005 at 07:59 AM
One night I passed by and there was a long waiting line of Korean nationals of all age groups. Some were really dressed up and others were in casual clothes. The food there must be really good? Was it? The dishes in your photos sure look good. The beef soon dubu sure looks warming. Are they one of the restaurants that have to move due to construction of a well known store moving in?
Posted by: lance | November 18, 2005 at 08:37 AM
Reid,
The doon dubu looks really good. I have to agree not enough spicey banchan. It doesn't have to be 50/50 but there has to be some balance there. The om rice looks really good too. My mom lately has been making them in omelet form than the one pictured above, but she switches between the two depending on how many people are eating. I can't wait for the full review.
Try not to work too hard, and we can wait. :) Maybe...
Posted by: milgwimper | November 18, 2005 at 01:35 PM
Hi Jo,
Since when were you interested in spicy dishes? =)
The soon dubu here was nice and spicy, though the tofu wasn't as "soft" as it should have been. And yes, there was a slight imbalance in the ban chan selection, although I think my late arrival might have had something to do with it.
Hi Clinton,
Hope you have a nice flight over! I really do hope you enjoy your visit back home and your visits to Big City Diner and Kim Chee II.
Please let me know how you like the saimin at Palace if you are able to make it there. Sadly, Tony Cuisine is no more. =(
Hi Lance,
The food was OK by my standard. In fact, it was typical of any Korean restaurant here in Hawaii. I did find the prices more reasonable than most place though. I did enjoy the soon dubu, although I wish that the tofu were "softer".
This restaurant is actually not relocating. It's located in Kakaako, right near Lexus.
Hi Milgwimper,
Haven't seen you around in a while. It's nice to have you back. The ban chan...yes, I would have definitely liked a few more spicy ones although it was good to have a few "plain" ones to go with the fiery soon dubu.
It's been a while since I had omu rice, but this one was pretty good. I like the omelette style better myself.
BTW...I haven't been able to access your site. =(
Posted by: Reid | November 20, 2005 at 02:42 AM
Reid,
*nod* I can understand having nice foil to the soup. :) I love omu rice too, and I love the omelet style a lot better myself. Sorry I haven't been around much, I try to keep up with everyone's blog while I am sick but it is hard. The site was down for about 24 hrs because the...Okay have to ask DH again *blush*, I hope you can access my site again.
Posted by: milgwimper | November 20, 2005 at 07:11 AM
Hi Reid - Hard to believe all that Meat Jun for $5.99. The Soon Tofu looks a bit "lighter" in color then I'm used to, almost seems like it wasn't going to be spicy enough.
Posted by: Kirk | November 20, 2005 at 08:02 AM
::rolls eyes at Kirk's comment about "not spicy enough":: You and Mills could eat volcanos couldn't you?!? ;o)
I'm slowly turning Reid, honest I am. I remember the "white" soon dubu I had and the texture of the tofu was so divine. I've been a tad sick and the notion of that creamy yummyness with a bit of heat in the broth is really appealing. Just wait till you see what I put in my "house" garden!
Posted by: Jo | November 20, 2005 at 03:37 PM
Reid,
I love kim chi fried rice! I tried making it myself and it ending up a disaster. I made the same mistake of using recently cooked rice, and combined with all the kim chi juice I threw in it, the rice ended up soggy. -DC
Posted by: DC | November 21, 2005 at 01:55 AM
Reid,
Thanks for bring the "recent comments" section back. Makes it easier to view the lastest comments rather than searching through all the threads. If you had to compare, which do you prefer? This place or Kim Chee II? Ahem...you still haven't reviewed Sekiya's yet. I've been anticipating everytime I log in.
Posted by: Clinton | November 21, 2005 at 10:40 AM
Hi Milgwimper,
Well, I hope you feel better. Although I like spicy food, I sometimes don't like it all to be spicy...know what I mean?
Hi Kirk,
It was a lot of meat jun...trust me. I had to take some home with me. I had it for breakfast the next morning!
The soon dubu here was actually spicier than most places and I didn't even ask for it to be made HOT!
Hi Jo,
I could eat volcanos too! Why just tonight, I ate volcano beef at a Chinese restaurant. Why they called it that is beyond me. =)
Well, I'm glad you're slowly learning to spice it up a bit! I can't wait to see all the chilli plants in your garden!
Hi DC,
Welcome to my blog!
I've made that mistake once or twice before and really there's no way to fix it. You really shouldn't save something like kim chee fried rice once it's cooked.
I ended up eating my disaster and promised that I would remember the next time, but it didn't work. When you're hungry for something, you're hungry for something, right?
Thanks for stopping by!
Hi Clinton,
I don't think I could compare this place to Kim Chee II as they serve different items. I see this mainly as a soon dubu restaurant that serves some local style Korean favorites. Every Korean restauarant here has it's good and bad right?
I'm glad you're happy to see the recent comments come back...and yes, I know, Sekiya's. It's coming soon...I promise. I just have to sit down and put it in queue to be written up. I've actually been there a few times already. *sigh*
My apologies for the delay.
Posted by: Reid | November 22, 2005 at 12:55 AM
Reid,
I concur Mr Reid! LOL I don't like to eat everything spicy either, but I think it ia worse when I know I cannot eat anything spicy because it makes me crave it a lot more.
Posted by: milgwimper | November 22, 2005 at 05:52 PM
I getcha on the craving thing. I've had several versions of ma po tofu now. So far my favorite is from "China Wok" on California St. near San Antonio Rd. They make it without any meat, which I think I prefer, the sauce is very light considering the amount of oil, and the tofu is ::sigh:: oh so creamy custardy! There full bore spicy version is LOADED with slices of jalapeno. That and steamed rice is a perfect meal for me!
Posted by: Jo | November 22, 2005 at 06:34 PM
Hi Milgwimper,
That's so true!
Hi Jo,
Jalapeno in mapo tofu? Hmmm.
Posted by: Reid | November 24, 2005 at 01:44 AM
Yep, jalapeno! Not the norm I'm sure, but I have a hunch they get at least some of their produce from The Milk Pail stand that is just down the street and has an outstanding array of peppers & chilis.
I adore the flavor of oil blanched peppers (blanched then peeled...) and as I type this, I'm imagining the cubes of tofu encircled by strips of poblano chilis... that would be an interesting fusion of Chinese and Mexican. Red ripe blanched jalapenos... hmm...
Posted by: Jo | November 24, 2005 at 09:05 AM
Gosh, when my bf and I find good food, we're so tempted to find the recipe...just because we simply can't get enough, and we're absolutely in love with spicy korean food!
Our usual is their original soondubu--you can ask for extra spicy...it's amazing! Anybody know what a good soondubu recipe is?
Thanks,
nariki
Posted by: n@r!k! | June 12, 2006 at 11:39 PM