Page 2 - Hawaii Renovation - Dec 8, 2019

2 HAWAII RENOVATION DEC. 8, 2019
JOANNE LOOS
BEFORE
Make your old tub seem like new
The Honolulu Mara- thon will always hold a special place in my heart. Before my re- cent hiatus from running, I completed six consecutive Honolulu Marathons, and I am hoping to return to the sport next year. For today’s race, however, I am content to participate as a spectator with my kids by my side.
Cheering on the run- ners as they give it their
all brings me back to my training days. Racking up the miles week after week took its toll, so one of my favorite ways to recuper- ate afterward was soaking in a Epsom salt bath. When I first started the sport, however, my husband and I were renting a home with a not-so-nice bathtub. Rather than relishing in a full soak, I limited it to just my feet. What I learned soon after,
however, was that the own- ers could have easily fixed the tub with a quick refin- ishing. To learn more about tub refinishing, I consulted
Eric Thompson, of Island Bath Works.
>>SEE PAGE 14
HAWAIIRENOVATION
Hawaii Renovation is a weekly advertising supplement published by the Honolulu Star-Advertiser.
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SUIT YOUR
Available May 1–15 at Plumeria Beach House, Hoku’s and The Veranda. $38 per box (16 pieces). To pre-order, call 739-8760.
#AtTheKahala 739.8760 | AtTheKahala.com
TASTE Do-it-yourself bowls
please picky eaters at Aunty’s Ramen
6 STARADVERTISER.COM
HONOLULU STAR-ADVERTISER >> WEDNESDAY 6/1/16
Susend Tran was a pio- neer in the evolution of the Taiwanese-style hot pot in Honolulu, streamlining and speeding the process with ingredients stocked in self- serve refrigerators.
to share a hot pot (but never wanted to tell anyone at risk of offending their friends).
It’s also a no-waste proposi- tion for those with friends who are fussy eaters. The food at most self-serve operations of- ten comes plated to be shared, with several meat or seafood balls, shellfish portions, etc. But sometimes you just want a cou- ple of pieces to sample, and the rest is wasted if none of your friends want the same thing. Perfect for the “i”-genera-
plastic bins in refrigerated cases lined up in an orderly row so diners can make their picks in single file when it’s busy or scoot around other customers when it’s not. It was great to see children getting an early culi- nary education as their parents pointed out various ingredients and allowed them to make their own choices.
You can choose as many in- gredients as you like, but you’ll be paying by weight, at $7.50 per half pound, and it adds up quickly.
Some ingredients are obvi- ously heavy, such as any type
of seafood ball, chunks of taro
or purple sweet potato, and
The former owner of Sweet Home Cafe, where diners called her “aunty,” now person- alizes the process at her new restaurant, Aunty’s Ramen, at McCully and Young streets. Expanding on the build- your-own concept champi- oned by burger and fast-food eateries, Aunty’s lets you cre- ate a bowl of noodles to your liking. It’s a blessing for germa- phobes who never really liked
tion: I can just grab a plastic bowl and start filling it only with the food items I want. Yes! About 80 ingredients —from greens to gyoza —are stored in
COOK • EAT • DRINK
pancakes
for mom
the weekly eater
Made-in-Hawaii mixes bring taro, breadfruit to the table
by request
Mother’s Day is Sweeter with Handcrafted Fudge Mom will love these creamy treats from the master chocolatiers at The Kahala. Flavors include Guava with White Chocolate, Lilikoi with Blonde Chocolate, Macadamia Nut with Milk Chocolate, and Pineapple-Chili Pepper with Dark Chocolate. It’s more than Fudge, it’s a box full of love for the sweetest mom of all!
Honolulu’s Gathering Place
THE WEEKLY EATER | Nadine Kam
Nadine Kam’s restaurant reviews are conducted anonymously and paid for by the Star-Advertiser.
Reach her at nkam@staradvertiser.com. For more photos from this week’s restaurant go to takeabite.staradvertiserblogs.com
WEDNESDAY 5/4/16
PHOTOS BY CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
Brunch at Bread & Butter
Oxtail stew, times two