Posted on: Wednesday, June 1, 2005
QUICK BITES
Raymond Siu, Becky Choy try something new
Advertiser Staff
BAKERY AND MORE
He's put together a team that includes Becky Choy, formerly of Strawberry Connection, and is expanding in a dozen directions at once. The bakery is doing a range of whole grain and artisanal breads. The deli offers sandwiches, Pah Ke-style Chinese dishes and Chinese barbecue. And he's working on a heat-and-eat line for the chiller and freezer. "It's something I've never done before — retail. I'm learning and it's exciting," he said.
TRAVELING CHEF
Fukui takes a cook's tour of the City by the Bay
While there, Fukui dined (and dined and dined — everywhere he went, chef friends sent out multiple minicourses, sometimes as many as 25). Seigel served him ingredients he hasn't seen since he lived in Japan. At Tartare, Michael Mina displayed his "three ways" menu — every dish comes with the key ingredient served three ways. He slurped oysters, ate cioppino, tried to get in at the hot new Slanted Door but couldn't, and enjoyed Nancy Oaks' Boulevard.
Raymond Siu of Pah Ke's Chinese Restaurant in Kane'ohe, who formerly worked in the bakery department at the Halekulani, quietly opened Pah Ke Bakery & Deli at 99 Ranch Market in Mapunapuna on May 1. Hiroshi Kobayashi, owner of the store, is a regular Pah Ke customer and lured Siu into trying something new.
Hiroshi Fukui, left, took a break from his new kitchen at Hiroshi's Eurasion Tapas last month to be part of the team that put on the celebrated annual Meals on Wheels benefit event in San Francisco. He was invited by friend Ron Seigel (the first American "Iron Chef" winner, longtime chef at Masa's and now presiding over the Dining Room at The Ritz-Carlton San Francisco). The event has a unique format: half of each table gets a course from one chef, half from another. Fukui and Seigel partnered on appetizers (Fukui did his Sizzling Moi Carpaccio; Siegel did tako sashimi).
