Liholiho Restaurant

Published by Darron Toy on



I KNOW, CABLE CARS. WE HAD SO MUCH FUN THERE. SAN FRANCISCO IS FAMOUS FOR ITS FOOD AND LIHOLIHO YACHT CLUB IS AT THE TOP OF THE LIST. CHEF RAVI KAPUR TURNED SOMETHING HE LOVED INTO A RESTAURANT FOR EVERYONE TO ENJOY. FOOD, INSPIRATION AND ALOHA, HE SERVES UP TOO. SO THE STORY OF LEHO GOES BACK TO THE '80s ON MAUI WHEN MY UNCLES WOULD SAIL CATAMARANS ON THE BEACH, HAVE THEIR FRIENDS OVER, PARTY, COOK, HANG OUT. IT GOT TO A POINT WHERE THEY REALIZED THEY NEEDED TO FUND THIS THING. THIS HOBBY WAS COSTING A LITTLE BIT OF MONEY AND THAT'S WHEN THEY STARTED SELLING PLATE LUNCHES AT FREE CONCERTS IN MAUI. THAT'S WHERE IT STARTED AS A POPUP. COME IN, EVERYBODY'S WELCOME. WE WANT TO TAKE CARE OF YOU, HAVE A GOOD TIME AND THAT'S WHERE WE'RE AT TODAY. AND THE REVIEWS, RIGHT AFTER OPENING FOOD AND WINE MAGAZINE 2016, BEST NEW CHEF, THAT'S NOT BAD FOR A LOCAL BOY. IT'S ALL HUMBLING, TRY TO TAKE IT, NOT TAKE ANY OF IT FOR GRANTED, BE SUPER APPRECIATIVE OF THE GUESTS THAT COME IN EVERY NIGHT, AND STAFF THAT MAKE IT HAPPEN EVERY DAY AND JUST TRY TO DO OUR BEST. AND WE NEED TO SEE THE FOOD. WE'VE BEEN TALKING ABOUT IT. CAN WE GO INTO THE KITCHEN AND COOK SOMETHING UP? ABSOLUTELY. TODAY WE'RE MAKING ONE OF OUR DISHES THAT HAVE BEEN ON THE MENU SINCE WE OPENED. IT'S INSPIRED BY MY GRANDMOTHER AND FAMILY, SERVED WITH STEAM BUNS. SOUTH FLORIDA IT'S A VERSION OF THAT. WE HAVE A POPPY SEED STEAM BUN BUT WE USE BEEF INSTEAD OF PORK BELLY. THEY LOVE ALL THE INFLUENCES AND OF COURSE GOING UP IN HAWAI'I PLAYS A HUGE PART IN WHAT YOU PREPARE. BEING MULTI-ETHNIC MYSELF WITH A FATHER FROM INDIA, MY MOTHER'S FROM HAWAI'I, HAWAIIAN AND CHINESE DECEMBER ENTER. HAWAI'I IS SUCH A REPRESENTATION OF DIFFERENT CULTURES COMING TOGETHER AT THE TABLE. WE PULL A LITTLE OF THAT INFLUENCE IN OUR COOKING. I WANT TO SEE THIS COME TOGETHER AND OF COURSE DO A TASTE TEST. WE'LL START BY DROPPING OUR STEAMED BUNS IN THE STEAMER. THESE ARE COATED IN POPPY SEEDS JUST FOR A LITTLE TEXTURE AND VISUAL POP AS WELL. WHILE THAT'S GOING WE HAVE OUR BEEF TONGUE. SO FIRST WE GET A WHOLE BEEF TONGUE AND MARINATE THEM IN MISO TERIYAKI AND SLOWLY COOK THEM. ONCE THOSE ARE COOKED THROUGH, WE PEEL CHEMICAL, PORTION THEM AND CUT REALLY NICE PORTIONS THAT FIT INTO THE BUN. WE'RE GOING TO GLAZE THAT WHILE THE STEAM BUNS ARE COOKING. WE JUST SEAR THESE, JUST A TOUCH OF OIL. THAT'S AWESOME. HOW MANY OF THESE DO YOU THINK YOU SERVE A DAY? ABOUT 50 ORDERS, 50 TO 60 ORDERS SO IT'S 100 TO 120 BUNS IS AVERAGE. SO IT'S A LOT OF WORK FOR A PASTRY CHEF TO KIND OF KEEP THESE GOING. GOING. THOSE ARE THE BUNS WHICH IS SUPER FLUFFY, WHICH IS WHAT WE WANT. THIS BEEF TONGUE IS DONE. BEAUTIFUL. NICE SEAR SON THERE. THAT WITH JUST A MISOYAKI. ADD ANOTHER LAYER OF FLAVOR HERE. AND THEN WE HAVE THE — THIS IS A LITTLE BIT OF THE MISO AIOLI WE PUT IN HERE, JUST A TOUCH. YOU GET A LOT OF FLAVORS TOGETHER. WE'RE KIND OF BUILDING OUR LAYERS OF FLAVOR AT THIS POINT. SO THEN WE JUST SLIDE THE BEEF TONGUE INTO THE BUNS. WE'LL ADD THIS IS OUR HOUSE MADE KIMCHI. WOW. HAD A LOT OF THAT GROWING UP. THESE ARE INGREDIENTS THAT WERE KIND OF ALWAYS IN THE PANTRY. IF YOU GREW UP IN HAWAI'I, HAVE THAT — YOUR PANTRY MAY BE WAS STOCKED WITH THIS STUFF, HOISIN SAUCE, OYSTER SAUCE. WE DIDN'T DO ANYTHING LIKE THIS THOUGH. BUT IT'S KIND OF JUST LIKE — F GOURMET VERSION. WE NEVER PROCLAIMED OURSELF AS A HAWAIIAN RESTAURANT BUT YOU SHOULD STILL FEEL THE ALOHA WHEN YOU COME HERE, AND THAT'S THE IMPORTANT THING. THOSE ARE THE BEEF TONGUE STEAM BUNS. WE'VE BEEN BUSY IN THE KITCHEN. THANK YOU SO MUCH FOR BRINGING ME FOOD. YOU GUYS DID ALL THE HARD WORK. I KNOW. TELL US AGAIN WHAT THIS IS SO JOHN KNOWS. THIS IS OUR HOME MADE POPPY SEED STEAM BUN, HOUSE MADE KIMCHI. MAY I? OF COURSE. I KNOW YOU GUYS DID ALL SOMETIMES EATING IS TOUGH. EVERYONE RAVES ABOUT COMING HERE. I HEARD HOW BUSY THIS PLACE GETS AND HOW CROWDED IT GETS BUT THERE ARE WAYS AROUND THE CROWD. TELL US. THERE ARE A FEW WAYS TO MAKE YOUR WAY. THERE ARE SOME NASTY RUMORS OUT THERE THAT YOU CAN'T GET IN BUT WE SEAT OVER 100 WALK-INS A NIGHT. THIS WHOLE BAR IS FOR WALK-INS. THESE BOOTHS YOU SEE ALONG THE WALL, THESE ARE FOR WALK-INS AS WELL. COME EARLY OR COME LATE. 7:00 IS USUALLY A BIT MORE CROWDED BUT WE HAVE A COCKTAIL BAR DOWNSTAIRS. COME IN, PUT OUR NAME ON THE LIST, GRAB A COCKTAIL AND WE'LL CALL YOU UP. YOU'RE GOING TO WANT TO COME IN FOR THIS. I'M HAVING BEEF TONGUE. IT'S LIKE A GATE WAY. I THINK F. IT'S PREPARED PROPERLY, IT'S SUPER TENDER, IT HAS A REALLY STRONG BEEF FLAVOR AND GOES WELL WITH THE BUNS. SUPER GOOD. THANK YOU FOR PUTTING HAWAI'I AND ALOHA ON THE MAP HERE IN SAN FRANCISCO. THAT'S WHAT WE'RE TRYING TO DO. IT IS THE SPOT TO GO. LOVE IT, BEEF TONGUE. IT WAS DELICIOUS. IT WAS DELICIOUS. MY ONE REGRET IS WE DIDN'T HAVE TIME TO GO BACK AND SIT DOWN FOR DINNER THERE. OH, MY GOODNESS, IT'S SO GOOD. HE LOVES COMING BACK HERE WHEN I CAN. HE FEATURED AT THE HAWAI'I FOOD AND WINE FESTIVAL. OCTOBER. I'M GOING TO EMCEE TOO. GOOD STUFF. MAYBE I'LL SEE IF I CAN BRING A PLUS ONE. MY HUSBAND MIGHT FIGHT YOU FOR THAT. IF YOU WANT TO GO TO CHECK OUT THE HISTORIC MARK HOPKINS HOTEL, THE INTERCONTINENTAL MARK HOPKINS HOTEL OR TRY THE BUNS YOURSELF, DO WHAT WE DID ARE AND HOP ON AN ALASKA AIRLINES FLIGHT. IT'S SUPER EASY TO DO BECAUSE ALASKA HAS THE MOST FLIGHTS. AND ON YOUR FLIGHTS YOU CAN GET FRESH MEAL OPTIONS, WEST COAST HAWAIIANS, CRAFT BEERS AVAILABLE FOR PERFECT. FAMOUS COMPANION FARE OFFER WITH THE ALASKA AIRLINES VISA CARD. HAVE YOU TO GO WITH FRIENDS. ABSOLUTELY. AND GUESS WHAT. ONE LUCKY VIEWER AND FRIEND ARE GOING TO EXPERIENCE IT THEMSELVES WITH A FREE ROUND TRIP FROM SAN FRANCISCO OR ANYWHERE ELSE ALASKA FLIES ANYWHERE. WE LOVE DOING THIS. IT'S THE ALASKA AIRLINES GREAT ESCAPE GIVEAWAY. THAT WAS REALLY GOOD. I GOT DO IT FOR ONCE. I BEAT HIM TO THE PUNCH. EASY TO ENTER. EVERYONE ASKS US WHAT TO DO SO GO TO OUR WEBSITE KHON2.COM, LOOK FOR THE CONTEST PAGE THERE, FILL OUT THE ENTRY FORM. THAT'S IT. YOU'RE ENTERED TO BE IN THE DRAWING. THE TED LINE IS FRIDAY. HEAD OVER TO THE AFTER THE SHOW ON KHON2.COM AND THERE'S SO MUCH TO DO IN SAN FRANCISCO.

Categories: Articles

Leave a Reply

Your email address will not be published. Required fields are marked *