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Simplicio Paragas has been the Advertiser's Dining Out editor for more than 10 years and writes "The Inside Scoop."
 
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Best of the Best 2009
The Best of the Best Awards represent what readers of The Honolulu Advertiser have designated as top performers in each award category.

Best Restaurants 2008-2009
Hawai'i's most comprehensive restaurant guide.

Al Waterson, left, and 2008 grand winners will reunite this month. They include, from left, Nicole Brilhante, Ciana Pelekai, Summer Eguchi, Arianne Yago and Tom Yamaguchi.

Posted on: November 1, 2009
Holiday festivities start this month
Three months after having her graduation party at Don Ho's Island Grill, Cherie Hew Len can still recall all the details. She remembers the exact date and time, who showed up and what was on the menu. However, what she remembers most was her guests' reactions.



Boasting ocean and Diamond Head views, The Edge of Waikiki pool bar officially opens tomorrow.

Posted on: November 1, 2009
The Edge of Waikiki opens tomorrow

While the gravy, potatoes and stuffing need to be reheated, the 8- to 10-pound turkey doesn't, according to Narcesa Fukuda.

Posted on: November 1, 2009
Reserve a turkey to-go dinner
Forget about the Macy's Thanksgiving Day Parade. Pearl City High School band members will be...

Chefs Yuka Akahane, left and Moko Kubota prepare such flavorful dishes as the kurumafu burger (right) and sweet-and-sour veggie meat.

Posted on: November 1, 2009
Macrobiotic offers major flavors
It looked like chicken karaage; it even tasted like it. And the sweet-and-sour sauce was pure...

The torched Kona kampachi sits on a pool of tosazu sauce and is garnished with Waimanalo micro greens and tobiko.

Posted on: November 1, 2009
Torched Kona kampachi

Panya's Thanksgiving to-go dinner comes with an 8- to 10-pound honey-glazed roast turkey.

Posted on: November 1, 2009
Giving thanks this holiday season
Editor's Note: During the next few issues, we'll provide a sneak preview of what some restaurants...

Luis and Len Butay prepare a tasty array of Filipino dishes, including, from left, fish escabeche Mayon, sizzling sisig, kare kare, adobo burger and pinakbet.

Posted on: November 1, 2009
A taste of Manila at Loulen in Kalihi
A big adobo burger? You've got to be kidding me. But there it was on the menu with a description...
Posted on: November 1, 2009
'Stuffing' to think about
Can I stuff my turkey ahead of time?
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