"I don't even live in the area," the newlywed said. "I've got to drive from Hawaii Kai, but I absolutely love this place."

So, too, does Joyce Riley, who gushed about the carbonara ($8.95), tossed green salad ($4.95) and the mushroom chicken ($7.95), which is blanketed with a rich cream sauce.

"I come here at least once a week," said Riley, who was sharing a bowl of button mushrooms ($4.95) and an order of garlic pillow toast ($2.95) with Kam. "It's great food and it's not expensive."

Since opening Kit n' Kitchen five years ago, owners and husband and wife, Kit Yiu and May Chun, have gone beyond the trendy Asian-and-Italian fusion cuisine, especially with the introduction of their sizzling volcanic rock.

"It's popular in Japan, China, Australia and Italy," Yiu asserted. "So I don't know why no other restaurant is doing this right now."

Measuring about nine-inches long and five-inches deep, the rectangular volcanic rock is kept in the oven at a temperature of 500 F for at least an hour and a half or up to two hours, before being brought out to the table.

Leaving plumes of smoke behind him as he emerged from the kitchen, Yiu delivered a hefty New York steak and filet mignon to the table, catching the attention of Kam and Riley, who craned their necks to get a better view of the sizzling rock.

"This is it," Yiu said, as he delivered two accompanying sauces, including a shoyu-and-garlic concoction, and a fiery chimichurri, a thick herb sauce that's made with a melange of olive oil, vinegar, lemon juice, chopped parsley, oregano, onion and garlic, all kicked up with salt, cayenne and black pepper. "It only takes a few minutes if you want it rare."

Dipped into the chimichurri, the tender New York steak — which took six to eight minutes to reach a medium-rare temperature — was juicy and exploded with flavors.

More tender and subtler in taste, the center-cut filet mignon ($19.95) was lean with little marbling and delicious once dunked into the shoyu-and-garlic sauce.

A newer item offers three meaty lamb ribs ($19.95), which were covered in fresh herbs, rendering the accompanying sauces superfluous.

"Everyone who has tried this has told their friends about the volcanic rock," Yiu said. "It's becoming one of the hottest items around town."

May Chun has perfected her recipe for this Kahlua chocolate cake.

Each entree comes with chef's vegetables (which are also prepared on the rock, dipping sauces and rice or pasta.

Those who would prefer that Kit and May prepare their meal in the kitchen can choose from create-your-own pasta, salads, soups, antipasto, baked gratin and nine-inch, thin-crust pizzas garnished with such items as ground beef, bacon and assorted seafood.

"We give a free seven-inch personal pizza to kids 6 years and younger with every paying adult," Yiu said. "It's fun for keiki because they can place their own toppings before we bake it."