Tuesday, August 18, 2009
Dinner at Roy's
I believe that Roy, founder of Roy's restaurant chain, was one of the originators of Pacific Rim cuisine around 20 to 30 years ago. He expanded and became a personality (I haven't seen him on food TV but I think he's there). His restaurants throughout the islands and on the mainland still deliver a very enjoyable version of this fusion cooking, which we ate last night. We shared a Dragon Roll with eel, a couple of kinds of fish, and three or more sauces artistically piped onto the plate.
Lenny ordered the trio of Hawaiian fish: ahi, ono, and one other with an "o." It was stacked on thick slices of boiled redskin potato.
I had monchong, a type of amber jack, which was garnished with shrimp. I noticed that ALL of the sauces are quite sweet, though pleasantly good with the fish. The tendency of some restaurants that imitate this cuisine is to put in way too many ingredients -- this isn't overdone at Roy's.
We didn't want to wait half an hour for the hot desserts, so we had a mac nut tart topped with ice cream and Lenny's birthday dessert -- puff pastry, pastry cream, and whipped cream with fruit, sort of a Napoleon.