Easter Brunch At Diamond Head
Friday - March 25, 2005
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Easter Sunday is just about the perfect day if you’re someone who enjoys the opportunity to share food with family and friends. With sunny spring weather, a whole Sunday stretching ahead and none of the stress associated with Mother’s Day, it’s my favorite brunch day of the year.
The tough part is deciding where to spend it.
Prepared “Ham Dinners To Go” are becoming a familiar sight at many hotels and restaurants, and while the numbers haven’t quite caught up with those of Thanksgiving, I predict a steady rise in this service over the next couple of years. Is there anyone who knows how to cook a turkey or an Easter ham better than Wayne Hirabayashi at The Kahala Mandarin, or the chefs at the Hyatt, who cook more than 1,250 Thanksgiving turkeys each year?
But while dining at home and decorating house and garden with Easter frippery is fun, so is spending the late morning being spoiled at the hands of someone else.
I recently spent a Sunday morning at Sam Choy’s Diamond Head Restaurant and was incredibly impressed with both the service and the food.
Chefs Elmer Guzman and Fenton Lee
prepare a quality buffet at Sam Choy’s
Diamond Head Restaurant
Under the watchful eye of Chef Elmer Guzman, every detail on this buffet line is taken care of. “We don’t leave food on the buffet for more than 30 minutes,” says Elmer, who is constantly swapping out chaffing dishes and adjusting plates.
“The trick is to make sure you don’t overcook the food — especially the fish and the meats,” says Elmer. That’s why you’ll see the chefs moving the food every 30 minutes and bringing out new plates. It makes a huge difference in the quality of the buffet.
At Sam Choy’s this Easter, there’s an abundance of food as always, and there are some special items that are not usually featured on the regular Sunday buffet. Their poke is always fresh and full of bite — as you would expect from the headquarters of the Island’s largest poke festival.
Choose from a selection of shoyu poke, sesame tako poke, mussel poke and nairagi sashimi with wasabi cocktail sauce. There’s a terrific salad bar that features shrimp tofu salad, potato crab salad, tossed Nalo greens with Sam Choy’s salad dressing, potato macaroni salad, lomi lomi tomato salad, namasu, kim chee, watercress and more, and of course there are mountains of mashed potatoes, rice, pasta and a carving station serving prime rib and leg of lamb.
There’s music, a chocolate dessert fountain (that everyone in your family will love) and the general warm and welcoming atmosphere that you find at the Diamond Head location.
For Easter brunch, this is one of the best bets in town. Call 732- 8645 for reservations and more information.
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