Hidden gem: Sadie’s BBQ Inn

Korean food is my go-to after a long day at work. There’s something comforting about a hot and spicy kim chee chigae or fatty marinated kalbi with veggies and heaping scoops of rice.

I found Sadie’s when a friend recommended a new-ish (opened late last year) Korean restaurant near Leeward Bowl in the Pearl City Shopping Center. I’ve been back multiple times since, each time trying different items.

Banchan! The side dishes are generous.

Banchan! The side dishes are generous.

They are very generous with the banchan and ask if you’d like any refilled throughout the meal. My favorites are the kim chee, which is more sour than the stuff you get at the store, and cucumbers that are a touch spicy and very crunchy.

My number one dish at Korean restaurants is dol sot bi bim bap. The dish ($14.95) is served in a steaming stone pot that delightfully crisps the rice as you mix it with a flavorful kochujang. I love that it's full of  flavor, crunch, heat and refreshing crisp veggies.

My number one dish at Korean restaurants is dol sot bi bim bap. The dish ($14.95) is served in a steaming stone pot that crisps the rice as you mix it with a flavorful kochujang. I love that it’s full of flavor, crunch, heat and refreshing crisp veggies.

Another personal favorite. Sadie's spicy pork ($13.95) is charbroiled, producing a smoky flavor to go with the spice.

Another personal favorite. Sadie’s spicy pork ($13.95) is charbroiled, producing a smoky flavor to go with the spice.

The Sadie's Special ($19.95) is a nicely portioned plate of king kalbi, bbq chicken, meat jun, fried shrimp and mandoo. The king kalbi is especially good and my next visit will be for a full order of the succulent, marinated big-bone kalbi.

The Sadie’s Special ($19.95) is a nicely portioned plate of king kalbi, bbq chicken, meat jun, fried shrimp and mandoo. The king kalbi is especially good and my next visit will be for a full order of the succulent, marinated big-bone kalbi.

I really like jap chae ($11.95) and eat it as a side. This one comes with two heaping scoops of white rice. The noodles are well-seasoned and mixed with a generous amount of chopped beef.

I really like jap chae ($11.95) and eat it as a side. This one comes with two heaping scoops of white rice. The noodles are well-seasoned and mixed with a generous amount of chopped beef.

The still-boiling seafood soup ($13.95) is briny with shrimp, squid and butterfish.

The still-boiling seafood soup ($13.95) is briny with shrimp, squid and butterfish.

The spicy garlic chicken ($12.95) jumps out at me. The crispy pieces are battered, deep fried and tossed in a sweet chili sauce loaded with garlic. The sticky sauce is familiar and delicious.

The spicy garlic chicken ($12.95) jumps out at me. The crispy pieces are battered, deep fried and tossed in a sweet chili sauce loaded with garlic. The sticky sauce is familiar and delicious.

Wait, a kim chee bbq beef burger ($7.25)? We had to order it. Remember all the burgers you had from drive-ins like Likelike and Heights growing up? This tastes exactly like that except with kim chee, whose spicy tang is delicious on a juicy burger. The fries aren't all that spectacular, I'll opt for the mac or potato salad next time.

Wait, a kim chee bbq beef burger ($7.25)? We had to order it. Remember all the burgers you had from drive-ins like Likelike and Heights growing up? This tastes exactly like that except with kim chee, whose spicy tang is delicious on a juicy burger. The fries aren’t all that spectacular, I’ll opt for the mac or potato salad next time.

You can find Sadie's on the bottom side of Pearl City Shopping Center near Ben Franklin Crafts.

You can find Sadie’s on the bottom side of Pearl City Shopping Center near Ben Franklin Crafts.

Sadie’s BBQ Inn
Pearl City Shopping Center
850 Kamehameha Hwy Unit 132
808-454-4488
Okazuya 5 a.m.-2 p.m.
Restaurant 6:30 a.m.-9:00 p.m.
sadiesbbqinn.com

Did this: All About Sweets

Hundreds of hungry sweet tooths gathered for the first ever All About Sweets at Kakaako Agora this past weekend. The draw? The best cupcakes, popsicles, drinks and chocolates from a slew of local vendors.

The line wrapped around the block before the 7 p.m. start

The line wrapped around the block before the 7 p.m. start

You bought sweet dollars (a.k.a. scrips) to redeem with the vendors inside. Sweet dollars are transferable and can be used at future All About Sweets events.

You bought sweet dollars (a.k.a. scrips) to redeem with the vendors inside. Sweet dollars are transferable and can be used at future All About Sweets events.

These vanilla bean custard-filled cruffins (a croissant-muffin hybrid) were a big hit and sold out quickly. The sweet custard is sinfully smooth and stuffed inside the flaky layers.

These vanilla bean custard filled cruffins (a croissant-muffin hybrid) were a big hit and sold out quickly. The sweet custard is sinfully smooth and stuffed inside the flaky layers.

JJ Bistro and French Pastry's cheesecake was light, airy and subtly sweet.

JJ Bistro and French Pastry’s cheesecake was light, airy and subtly sweet.

Kathy Sills of Aloha Pops brought frozen pops that hit the spot on this warm summer evening. The chai tea was delicious!

Kathy Sills of Aloha Pops brought frozen pops that hit the spot on this warm summer evening. The chai tea was delicious!

Remember the Something new  piece we did on Chocolea in Manoa? They were serving up their signature chocolate truffles and sipping chocolate.

Remember the something new piece we did on Chocolea in Manoa? They were serving up their signature chocolate truffles and sipping chocolate.

S'mores cupcakes? Yes, they're as delicious as they sound. Let Them Eat Cupcakes tops them with heavenly buttercream frosting.

S’mores cupcakes? Yes, they’re as delicious as they sound. Let Them Eat Cupcakes tops them with heavenly buttercream frosting.

Here's that buttercream frosting. Absolutely perfect.

Here’s that buttercream frosting. Absolutely perfect.

Thirsty Coconut's organic coconut mocha freeze was a crowd favorite. It really hit the spot as the event heated up.

Thirsty Coconut’s organic coconut mocha freeze was a crowd favorite. It really hit the spot as the event heated up.

Eyebrows on fleek for Tea on Fleek's mango mojito tea.

Eyebrows on fleek for Tea on Fleek’s mango mojito tea.

Coconut lemonade slush, vanilla bean custard-filled cruffin, sweet potato macarons, chai tea pop and cheesecake.

Coconut lemonade slush, vanilla bean custard-filled cruffin, sweet potato macarons, chai tea pop and cheesecake.

Diamond Head Bakery brought their biggest, boldest flavored crackers. Have you tried their furikake, cinnamon toast or sweet chili crackers?

Diamond Head Bakery brought their biggest, boldest flavored crackers. Have you tried their furikake, cinnamon toast or sweet chili crackers?

Overall, All About Sweets was a great event with a huge turnout. Although space was limited, they did a very good job at controlling the number of people inside the venue so lines wouldn't be too long.

Overall, All About Sweets was a great event with a huge turnout. Although space was limited, they did a very good job at controlling the number of people inside the venue so lines wouldn’t be too long.

The organizers told me they have two events in the works — another preview event much like this one, and a much larger expo in 2016. Stay tuned for more details.

Chicago eats: Grace

The best meal of my life was at Alinea, one of two restaurants in Chicago with three Michelin stars. It was a bucket list item that I’d planned for years. What happened next was perhaps inevitable: When Grace, a fast-rising star, earned its three Michelin stars in two short years, I set my sights on a new goal.

Elegant yet simple. Even the envelope with our menus from the night reflects the personality of the restaurant.

Elegant yet simple. Even the envelope with our menus from the night reflects the personality of the restaurant.

Since a visit to Grace costs nearly $500, I started saving months in advance. To most, $500 for a meal is excessive and ludicrous, but to me, it’s a fair price for a meal showcasing the talent and creativity of one of the world’s best chefs. Grace chef-owner Curtis Duffy worked at Chicago’s famed Trio and then opened Alinea with Grant Achatz. In between there and Grace he cooked at Avenues, where he earned two Michelin stars. It was only a matter of time before he took Grace to the summit of the culinary world.

I snagged reservations two months ahead of my trip. Finally, on an unusually cool summer evening, I found myself at the entrance to Grace.

Similar to Alinea, Grace has a very humble entrance. Had it not been for a valet stand, I would have probably walked right by. The restaurant name is etched onto the mirrored glass in small font near the front door.

Similar to Alinea, Grace has a very humble entrance. Had it not been for a valet stand, I would have probably walked right by. The restaurant name is etched onto the mirrored glass in small font near the front door.

My three dining companions and I came with empty stomachs and big expectations. We were asked to choose between flora and fauna tasting menus. I opted for the meatier fauna menu, which featured ingredients like Osetra caviar, Alaskan king crab and Miyazaki beef.

The menu is simple yet elegant.

The menu is simple yet elegant.

The meal begins with a series of snacks laid out on a log. It's a nice creative touch, considering the two tasting menus are named flora and fauna.

The meal begins with a series of snacks laid out on a log. It’s a nice creative touch, considering the two tasting menus are named flora and fauna.

The first course arrives in a sealed glass jar billowing with smoke.

The first course arrives in a sealed glass jar billowing with smoke.

Inside we uncover a tasting of trout, Osetra caviar, lychee and chive. The star here is definitely the caviar with each tiny egg popping between your teeth and releasing the rich flavors within. The sweetness of lychee comes from a gel on the gold foil tab on top of the jar and lends a nice sweetness to the dish.

Inside we uncover a tasting of trout, Osetra caviar, lychee and chive. The star here is definitely the caviar with each tiny egg popping between your teeth and releasing the rich flavors within. The sweetness of lychee comes from a gel on the gold foil tab on top of the jar and lends a nice sweetness to the dish.

Next is a surprise course from the flora tasting. The sweet and tart flavors of blood orange are mellowed by milk, black olive and citrus herbs. The flavors are bright and refreshing; I can see why some opt for the flora menu.

Next is a surprise course from the flora tasting. The sweet and tart flavors of blood orange are mellowed by milk, black olive and citrus herbs. The flavors are bright and refreshing; I can see why some opt for the flora menu.

Tender, succulent Alaskan king crab stars in the next course. Instead of the traditional lemon and butter, Duffy adds a Japanese flair with sudachi, a Japanese sour fruit, lemon mint and roe. The course is as delicious as it is beautiful and the roe adds a wonderful texture.

Tender, succulent Alaskan king crab stars in the next course. Instead of the traditional lemon and butter, Duffy adds a Japanese flair with sudachi, a Japanese sour fruit, lemon mint and roe. The course is as delicious as it is beautiful and the roe adds a wonderful texture.

I admire Grace for their attention to detail even down to the butter provided during the bread service. The salted and herb butters are silky and rich. Usually the bread is the star of the show, but the butters do more than elevate the bread, they make the bread.

I admire Grace for their attention to detail even down to the butter provided during the bread service. The salted and herb butters are silky and rich. Usually the bread is the star of the show, but the butters do more than elevate the bread, they make the bread.

The next course features hiramasa (yellowtail amberjack). This is one of my favorite courses. The fish stands head and shoulders above the other ingredients and nothing muddles its sweet flavor.

The next course features hiramasa (yellowtail amberjack). This is one of my favorite courses. The fish stands head and shoulders above the other ingredients and nothing muddles its sweet flavor.

Often a restaurant will overcook squab into a rubbery hunk, but Duffy and his team cook it perfectly. I glimpse the inner workings of Duffy's mind: He plays a twisted joke on the diner by plating the squab with its food, sunflower seeds and unripened strawberries.

Often a restaurant will overcook squab into a rubbery hunk, but Duffy and his team cook it perfectly. I glimpse the inner workings of Duffy’s mind: He plays a twisted joke on the diner by plating the squab with its food, sunflower seeds and unripened strawberries.

This Riedel decanter is in the shape of a cobra. It's an impressive way to deliver the wine pairings. Kyle's dad is just as impressed as we are and snaps a photo.

This Riedel decanter is in the shape of a cobra. It’s an impressive way to deliver the wine pairings. Kyle’s dad is just as impressed as we are and snaps a photo.

The service was impeccable. Plates were delivered in unison, and with the wine pours, became a symphony. Each movement by the staff was a well-orchestrated dance.

Here's where things get a little wacky and I have to chuckle at Duffy's sense of humor. This course of "pig tail" is a hearty braised section of pork connected to a chicharron to mimic a pig's tail. I'm reminded of the "pig's face" dish I had years back at Girl and the Goat, where a lowly cut of pork is turned into something luxurious and magical. I could eat this pig tail every single day for the rest of my life.

Here’s where things get a little wacky and I have to chuckle at Duffy’s sense of humor. This course of “pig tail” is a hearty braised section of pork connected to a chicharron to mimic a pig’s tail. I’m reminded of the “pig’s face” dish I had years back at Girl and the Goat, where a lowly cut of pork is turned into something luxurious and magical. I could eat this pig tail every single day for the rest of my life.

I can't tell you how many photos I took of the Riedel decanters. This one looks like a duck.

I can’t tell you how many photos I took of the Riedel decanters. This one looks like a duck.

No $500 dinner is complete without truffles. These black truffles are shaved over a nice raviolo with a savory jus poured all over. The bite is fleeting but memorable. Is this a throwback to the "black truffle explosion" dish at Trio? I don't know, but I can see the striking similarities in flavor and presentation.

No $500 dinner is complete without truffles. These black truffles are shaved over a nice raviolo with a savory jus poured all over. The bite is fleeting but memorable. Is this a throwback to the “black truffle explosion” dish at Trio? I don’t know, but I can see the striking similarities in flavor and presentation.

This is most definitely a swan. Adding this to my Amazon wishlist. How cool would it be to pour someone a glass out of a swan? Really cool.

This is most definitely a swan. Adding this to my Amazon wishlist. How cool would it be to pour someone a glass out of a swan? Really cool.

Here is where Duffy put himself to the test. Using the highest quality Miyazaki wagyu beef, he prepares a Thai-Vietnamese dish of crispy rice paper, peanuts and tom yum soup. The big flavors of the dish do detract from the natural richness of the beef. Although slightly off the mark for me, the dish is delicious in parts but not cohesive.

Here is where Duffy put himself to the test. Using the highest quality Miyazaki wagyu beef, he prepares a Thai-Vietnamese dish of crispy rice paper, peanuts and tom yum soup. The big flavors of the dish do detract from the natural richness of the beef. Although slightly off the mark for me, the dish is delicious in parts but not cohesive.

Our waiter asks if we prefer chocolate or vanilla. Everyone chooses chocolate, so I of course select vanilla. What we get is a delicious mini-cone: a simple way to begin dessert.

Our waiter asks if we prefer chocolate or vanilla. Everyone chooses chocolate, so I of course select vanilla. What we get is a delicious mini-cone: a simple way to begin dessert.

This strawberry sphere has a nice balanced sweetness. My favorite of the desserts, it's an interactive course where you crack open the ball to find other flavors inside.

This strawberry sphere has a nice balanced sweetness. My favorite of the desserts, it’s an interactive course where you crack open the ball to find other flavors inside.

By this time, I'm very full. The second to the last dessert is a silky chocolate crescent with exotic finger lime caviar. A little tart and very sweet, it's time to start winding the meal down.

By this time, I’m very full. The second to the last dessert is a silky chocolate crescent with exotic finger lime caviar. A little tart and very sweet, it’s time to start winding the meal down.

The final dessert is a liquid-filled sphere. It's a clean way to end the delicious array of courses.

The final dessert is a liquid-filled sphere. It’s a clean way to end the delicious array of courses.

Following the meal we are treated to a kitchen tour and marvel at the well-stocked spice rack.

Following the meal we are treated to a kitchen tour and marvel at the well-stocked spice rack.

The board in the kitchen reads "We are but a quarter-note in a grand symphony."

The board in the kitchen reads “We are but a quarter-note in a grand symphony.”

The experience at Grace was world-class. From the flawless service to the elegant serving pieces to the precise flavorings of the dishes, Grace did not disappoint. It is easy to see why food critics regard it as one of the leading restaurants in the country. The wine pairings were sensible and generous, the cuisine quirky and memorable.

Now that I’ve eaten the best that Chicago has to offer, I’m setting my sights on two pillars of the American dining scene: the French Laundry and Eleven Madison Park. I’ll get to them one day, but probably not very soon. They will take a bit of planning and a lot of saving.

Chicago eats: In search of the world’s best hot dogs

Last September Kyle Duke, one of my best friends from Chicago, sent me this photo with the caption, “9:00 a.m.”

This block brought back many fond memories of the best hot dogs I've ever eaten.

This block brought back many fond memories of the best hot dogs I’ve ever eaten.

I knew exactly where he was and why he had texted at 4 a.m. Hawaii time. Kyle was in line at the world-famous Hot Doug’s Sausage Superstore and Encased Meat Emporium. He and I had spent countless hours waiting patiently in this line in single-digit winters and triple-digit summers for Chicago’s best gourmet sausages.

Those dogs were highlights of my college days. The snap. The creative flavors. The proteins you never expected, like elk, bear and alligator. There was the Brigitte Bardot (smoky andouille), the classic Chicago dog (never with ketchup!) and my favorite, the Thuringer with its big bold garlicky smokiness and sweet caramelized onions.

Hot Doug’s owner Doug Sohn had announced the October 2014 closing of the iconic establishment, and locals and tourists were flocking to enjoy one last meal before they closed their doors for good. Kyle stood in that line for over three hours to savor the last of the sausages. It goes without saying, I was jealous that he would have one final taste without me.

The iconic Chicago dog from Hot G Dog. An all beef hot dog topped with yellow mustard, chopped white onions, neon green sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers and celery salt. Most importantly, no ketchup.

The iconic Chicago dog from Hot G Dog. An all beef hot dog topped with yellow mustard, chopped white onions, neon green sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers and celery salt. Most importantly, no ketchup.

Fast-forward to April of 2015: To the delight of loyal Doug’s followers, two line cooks from Hot Doug’s opened up Hot G Dog, a strikingly similar sausage shop in the city’s Uptown neighborhood. Most importantly to fans like Kyle and me, they opened with Sohn’s blessing.

A visit to Hot G Dog was at the top of my list when I visited my old stomping grounds a few days ago. I was pleased to see that the quality was the same as I remembered from Hot Doug’s, with some improvements to certain dishes like the duck fat fries.

Considered a hidden menu item at Hot Doug's, the tater tots are now on the regular menu at Hot G Dog. These perfectly deep fried tots are topped with delicious melted cheese.

Considered a hidden menu item at Hot Doug’s, the tater tots are now on the regular menu at Hot G Dog. These perfectly deep fried tots are topped with delicious melted cheese.

The duck fat fries at Hot G Dog are cut noticeably thicker and longer than those from Hot Doug's. The result is a crispier exterior with a nice hit of potato flavor all coated in luxurious duck fat. Easily one of the most sinful and delicious dishes I've ever eaten.

The duck fat fries at Hot G Dog are cut noticeably thicker and longer than those from Hot Doug’s. The result is a crispier exterior with a nice hit of potato flavor all coated in luxurious duck fat. Easily one of the most sinful and delicious dishes I’ve ever eaten.

The most iconic (and controversial) dog from Hot Doug's was the duck sausage with a truffle aioli, generous slices of foie gras and a hint of sea salt. This is replicated in its entirety at Hot G Dog. The rich, velvety foie gras melts in your mouth and is met with a smooth burst of truffles.

The most iconic (and controversial) dog from Hot Doug’s was the duck sausage with a truffle aioli, generous slices of foie gras and a hint of sea salt. This is replicated in its entirety at Hot G Dog. The rich, velvety foie gras melts in your mouth and is met with a smooth burst of truffles.

Hot G Dog lived up to the expectations of this Hot Doug’s fanboy. I will definitely be back.

Now, is there anything that can make this story better? The story of a longing rewarded, of loss and resurrection, of knowing that what once was — the dogs, the decadence, the duck fat fries — graces the Windy City once again?

What could make my trip better? This: Doug Sohn, the man himself, announced that Hot Doug’s sausages were returning for a hot dog and beer festival at the Goose Island Barrel Warehouse. For one weekend only. The weekend I was there. And it was all you can eat.

The Goose Island Barrel Warehouse definitely lived up to its name.

The Goose Island Barrel Warehouse definitely lived up to its name.

I was so ready for the Dog Dayz of Summer festival. But I was blown away when my good friend Tony Smith and I were greeted by the man himself, Doug Sohn.

Hot Doug's Doug Sohn (center) with one of his biggest fanboys (me).

Hot Doug’s Doug Sohn (center) with one of his biggest fanboys (me).

Walking through the massive barrel warehouse, Tony and I were in awe of the carefully labeled and stored barrels of beer and spirits.

Admiring the neatly labeled barrels in the Goose Island warehouse. Can I just live here?

Admiring the neatly labeled barrels in the Goose Island warehouse. Can I just live here?

Outside, about a dozen gourmet dogs awaited. Everything from a spicy andouille sausage to a smoked Hungarian pork sausage was assembled to order for us hungry festival-goers.

The half-dog portions were perfect and allowed people to taste each sausage without bursting. If you're like me and tried all of them, you would have eaten five and a half regular dogs.

The half-dog portions were perfect and allowed people to taste each sausage without bursting. If you’re like me and tried all of them, you would have eaten five and a half regular dogs.

Goose Island’s beers were the perfect match for the gourmet dogs. We got started early with the 312 urban wheat and then moved to the Matilda and Sofie.

A nice frosty tallboy of 312 urban wheat, duck fat fries and a Chicago dog.

A nice frosty tallboy of 312 urban wheat, duck fat fries and a Chicago dog.

Meet Jake, he's from Wyoming, studied architecture, and loves Hot Doug's sausages. If you had sausages this great, you'd be smiling too.

Meet Jake, he’s from Wyoming, studied architecture, and loves Hot Doug’s sausages. If you had sausages this great, you’d be smiling too.

Meet Tony, he doesn't eat fried foods and has probably eaten a total of five french fries in his life. On this day he ate his sixth, a Hot Doug's duck fat fry.

Meet Tony, he doesn’t eat fried foods and has probably eaten a total of five french fries in his life. On this day he ate his sixth, a Hot Doug’s duck fat fry.

The coveted Goose Island token redeemable for a limited-run brew at a special tapping at the Dog Dayz of Summer.

The coveted Goose Island token redeemable for a limited-run brew at a special tapping at the Dog Dayz of Summer.

It looks like quite a few other beer lovers already tapped into the thick Bourbon county vanilla rye.

It looks like quite a few other beer lovers already tapped into the thick Bourbon county vanilla rye.

The thick and luscious Bourbon county vanilla rye stout was a meal in itself. Initial flavors of fig and vanilla give this beer a memorable flavor.

The thick and luscious Bourbon county vanilla rye stout was a meal in itself. Initial flavors of fig and vanilla give this beer a memorable flavor.

My favorite sausage from the festival was the spicy Thai chicken sausage. The heat from the dog is balanced by the cool curry and coconut flavors of the toppings.

My favorite sausage from the festival was the spicy Thai chicken sausage. The heat from the dog is balanced by the cool curry and coconut flavors of the toppings.

After thoroughly enjoying the brews of Goose Island Brewing with the world’s best hot dogs, we left satiated and happy. The dogs of memory were still there. The man himself was too, and it was a thrill to see him. This trip to Chicago was turning out great.

Something new: Magnolia Ice Cream & Treats

Magnolia, the self-proclaimed “halo-halo place” known for its wealth of Filipino ice cream flavors, grand-opened their very first scoop shop last week in Waipahu’s Seafood City.

With almost two dozen flavors available, Magnolia serves up exotic flavors like buko pandan (coconut with pandan), ube, jackfruit and mais queso (corn and cheese).

With almost two dozen flavors available, Magnolia serves up exotic flavors like buko pandan (coconut with pandan), ube, jackfruit and mais queso (corn and cheese).

Two of the specialties are the mais con hielo (a dessert of sweet corn, shave ice, corn flakes and mais queso ice cream) and Magnolia’s version of the halo-halo, known as the Mahalo-halo. But does the $5.59 halo-halo live up to the hype?

twins

The Mahalo-halo, I mean. “We import our ingredients frozen from the Philippines instead of introducing additives to make it shelf-stable,” Ramar Foods VP PJ Quesada says. “It makes for a much better halo-halo.”

The rainbow jelly, coconut, sweet corn, shaved ice, a specially formulated condensed milk and ube ice cream create a superior halo-halo. The finely shaven ice and lack of syrup help the components mix together evenly for a superior texture, creating a sweet treat that really hits the spot on these hot summer days.

I’m a huge fan of ube ice cream. That plus the fact that Magnolia is only 10 minutes from my house, and it’s hardly surprising that my second visit took place one day after my first, in the company of my lucky parents, who were finally initiated into the world of Filipino ice cream. My mom is still talking about it.

I didn't know what to expect from the maiz con hielo ($4.49) with the two prevailing flavors of corn and cheese. This frozen treat was surprisingly refreshing that I would definitely order again. The sweet corn throughout is a nice, unfamiliar flavor that works well with the shave ice and crispy corn flakes.

I didn’t know what to expect from the maiz con hielo with the two prevailing flavors of corn and cheese. This frozen treat was surprisingly refreshing that I would definitely order again. The sweet corn throughout is a nice, unfamiliar flavor that works well with the shave ice and crispy corn flakes.

Ramar Foods President Primo Quesada with his family and friends celebrating the grand opening of the very first Magnolia scoop shop.

Ramar Foods President Primo Quesada with his family and friends celebrating the grand opening of the very first Magnolia scoop shop.

Pan de sal with ube ice cream.

Pan de sal with ube ice cream.

Service with a smile! $2.99 for a single scoop, $4.99 for a double. We got the langka (jackfruit) and buko pandan, a creamy, almost vanilla-like herb with young coconut chunks. I'd definitely order the pandan again for its signature flavor that is hard to find in Hawaii.

Service with a smile! $2.99 for a single scoop, $4.99 for a double. We got the langka (jackfruit) and buko pandan, a creamy, almost vanilla-like herb with young coconut chunks. I’d definitely order the pandan again for its signature flavor that is hard to find in Hawaii.

Magnolia Ice Cream & Treats
94-050 Farrington Hwy.
808-675-2350
magnoliatreats.com
Monday-Sunday 9 a.m.-9 p.m.