Aloha

Enoa Tours

Things you didn’t know around the island

By Alvin Koo

              I have a friend who’s in the visitor business.  One day, out of the blue, he says I should take a tour with Enoa Tours.  They’re the best. 

              It’s not everyday someone says that to you.

              Moreover, he backed it up by saying they’re the only tour company with all state certified drivers.

              Now that was intriguing.

              Enough so that I called Enoa, booked a tour, talked to their people, and even talked to the coordinator of the 14 year old Interpret Hawai‘i program.

              It was a sunny day when the 25 passenger Enoa van picked me up at the Hobron entrance of the Ilikai, stopping at four other hotels where we picked up two Germans, two Mexicans, two Londoners, Minnesota , Arkansas and California .  

              Then we headed to Diamond Head , where if you never noticed, there is a memorial to Amelia Earhart, the record setting lady pilot who was lost in the Pacific.  Alex, our driver, kept a running patter of Waikiki trivia going the whole time.

              You could have learned that the bunkers at the top of Diamond Head didn’t hold guns, but observers who helped triangulate the 16 inch guns at Ft. DeRussy .  Or that Waikiki has 33,000 hotels rooms holding an average of 73,000 guests in an area of one square mile.  Or that Diamond Head is only 300,000 years old, a mere infant compared to O‘ahu’s three million years and the earth’s gazillion.

              “I want for each guest to get something they can take back with them,” Alex says, smiling, obviously in love with his job.

              Every little spot inspired a new bit of history.  Then as we rolled out of Waikiki, and the road began to look long down Kalanianaole, Alex started one of several long stories, the first was a history of Hawai‘i dating back to the first Hawaiians.

              Coconuts, you know, didn’t float to the islands.  The Hawaiians brought them.  Scientists say this, Alex assures us.

              “I assume they know nothing,” Alex explains.

              Actually, I didn’t know that about coconuts.

              I won’t go into all the details of the Hawaiians.  But I will tell you Ironwoods come from Australia .  The monkeypod comes from Central America .  I always wondered where they came from.  Alex is also quite knowledgeable about plants and trees and will point them out along the way.

              As we go past Hawai‘i Kai, Alex introduces us to the Kaiwi Coast , the cliffs that look out toward Moloka‘i.  Alex says it’s a rare clear day and that you can see Maui , Moloka‘i and Lanai today.  I strain to see the vaguest gray smudge of Maui just to the right of Molokai .  I think you need polaroids.  Alex says a lot of people think the high part to the left of Moloka‘i is Maui .  No, he says, it’s to the right.  I know that.  He’s right.  I’m a sailor.

              Alex is not just a bus driver.  At each stop, he gets out and works the crowd, pointing out things, answering questions, inviting dialogue.  We see whales and turtles from the Blowhole lookout.

              Next stop, Waimanalo.  It’s a long stretch with Alex going back into the history of Hawai‘i, Cook’s arrival, the sandalwood trade, the missionaries, whalers, sugar cane, rolling past Makapuu and Tom Selleck’s TV house.  We stop at the biggest store in the only shopping center in Waimanalo for a bathroom break.  Several of our bus buy things.

              “It’s really a great store,” says Minnesota , coming out with a bagful and a smile.

              We sneak up to the Pali for a quick look at one of the most impressive views on O‘ahu then wind back down to the Koolau Golf Course clubhouse, a private course which I have never been to before.  Lunch is served.  Great views of the cliffs from very close.

              The Byodoin Temple was built in the late 1960’s and copied in concrete from the original in Juji , Japan which was made from wood.  It’s always a favorite stop for visitors with its huge bell, flashing golden koi, large sedate Buddha, and swans.

              More snipits, tattoo is a word that comes from Polynesia .  Polynesians invented tattoos.  And the bird of paradise flower, so entwined with Hawai‘i’s image, comes from Madagascar .

              Next came one of the best stores I’ve discovered in a long time.  It’s the tourist trap inside Kualoa Ranch at the northern edge of Kaneohe Bay .  They have free macadamia nuts to taste.  Alex warns us that a huge hand will come out and grab us if we eat more than our fair share.  But there is no one that big watching.  And I eat quite a bit, though furtively.  I notice all the bus eats freely but quite politely.  

              I also notice some of the prettiest, most golden, ripe sweet looking pineapple that I’ve ever seen.  I think they must have some special deal with the grocer because you don’t see that kind of pineapple at the regular store.

              Kualoa Ranch is a great scenic site that has been home to many movies, including most recently 50 First Dates with Adam Sandler but it also has one of the few remaining, intact original Hawaiian fish ponds, and we get to take a boat ride in it and see a stuffed five foot long barracuda that was caught in the pond.  We all step carefully on and off the boat.

              The next stretch is quite a distance.  Alex is now up to Liliuoukalani and the taking over of Hawai‘i from the native monarchy.  He stops just briefly and points out the lion rock above Crouching Lion Restaurant, cruises slowly through the grounds of BYU and the Mormon Temple at Laie and relates the ethnic background of Hawai‘i to the import of workers by the plantations.

              We are lucky.  Sunset Beach is booming.  At least fifteen feet.  We stop and see surfers take some thrilling rides.  Red flags and Do Not Swim signs dot the beach. 

              We are now late having fun.  We don’t cruise through Haleiwa town but go straight to the Dole Plantation store in the middle of the pineapple fields.  Alex’s history is now up to WWII.  There were 15,000 soldiers at Schofield Barracks, 7,000 are gone to Iraq .  There are 10,000 sailors at Pearl Harbor .  Every military installation on O‘ahu, not just Pearl Harbor , was attacked by the Japanese on the Day of Infamy.

              And I didn’t know, Elvis gave ten percent of the cost of the Arizona Memorial. He wasn’t the largest donor.  Ralph Edwards gave twenty percent. 

              Last stop, Waikiki .

              The tour has been nine hours.  A good buy for that time.  I ask one of our co-riders why he took it.

              Simple, he said.  Don’t have to drive, can look out the window, cuts down on arguments about where to stop or where to go, easier, less to think about, don’t have to rent a car, and get to hear a lot about Hawai‘i.

              Why not?

Interpret Hawai‘i

              “There is so much that we’d like everyone to know, not just the people in the visitor industry, things about the culture and the history.”

              So says Interpret Hawai‘i program coordinator Palakiko Yagodich. 

              Yagodich?

              It’s that melting pot thing.

              For instance, Palakiko says, aloha is not the only word people should learn.  Ano ai is another form of greeting.  A hui hou means until we meet again.  Mālama pono means take care and is another way to say good bye.

              Kuapa fish pond, which is the dominant landmark in Hawai‘i Kai, is the largest fish pond in Hawai‘i.

              “I like to relate the Hawaiian fish pond to everyday business.  The Hawaiians were so clever.  They had to discover ways to attract the fish into the pond, ways to keep the fish inside, and ways to harvest the fish.  In all Polynesia , Hawaiians were the only ones to develop the use of the gate or makaha, which allowed them to raise the fish instead of just trap them.”

              That’s not all you can learn at Palakiko’s tour driver training course. One of his favorite stories is about Kokohead Crater.  Look at it from the Sandy Beach side, in fact, it’s best view is from the Hawai‘i Kai golf course.

              Kokohead was really called Kohelepelepe, which means flying ma‘i or private female area.  Long ago, the pig god on the Big Island was the subject of attention from Pele’s sister.  In order to attract him, she sends her flying ma‘i  before him and it goes out across the water. He becomes a humuhumu nukunuku, the Hawai‘i state fish, and follows the ma‘i to Kokohead where it touches down and vanishes.  But if you look today, you can see the imprint it left.

             For $195, tour drivers can complete and receive a tour guide manual, certificate of completion, Hawai'i pin, and i.d. card certifying that they nhave met the Professional Standards for Tour Guides and Drivers state certification requirements.  

In Waikiki

World's Largest SPAM® Musubi to be made

             WAIKIKI – The world’s larges Spam musubi will be made and eaten – Free --  Friday April 23, from 11:30 a.m. to 1:00 p.m. at the Royal Hawaiian Shopping Center . SPAM® musubi is Hawai‘i’s favorite island snack. The musubi kickoff the Second
Annual Waikiki SPAM® Jam Street Festival on Saturday April 24.
              Constructing the 325-foot-long collection of SPAM®, rice and nori seaweed will be a team of children and community volunteers who will begin at 9:30 a.m. in their attempt to surpass the 300-foot musubi made at the Kaua‘i County Fair.

              Leading the construction of the popular Hawaiian snack is the well-qualified Matt Bowden, whose company makes 3,000 musubi daily for ABC Stores and other shops around Oahu . Bowden expects to use more than 770 cups of steamed rice (about 275 pounds), 1,650 slices of SPAM® and 600 feet of nori.  More than 1,200 individual servings of musubi are expected to come from the giant snack, all of which will be served free to those attending.
              An official surveyor using a tape measure calibrated by the Hawaii State Measurement Standards Branch will record and stamp the official length of the giant snack. Last year, the official length was recorded it at 132 feet, eight inches long. An official application has been requested from the Guinness Book of Records to document and record the historic occasion.
              Joining the record-setting event on center stage will be Spammy, the six-foot tall official SPAM mascot who will distribute free SPAM® merchandise while supplies last.
              On Saturday, April 24 from 4:00 to 10:00 p.m. , the Waikiki SPAM® Jam Street Festival will bring the celebration to a culinary climax. Kalakaua Avenue , Waikiki 's main thoroughfare, will be filled with dozens of food booths featuring favorite SPAM® recipes by some of Hawaii 's chefs, craft booths, live entertainment, a SPAM®-eating contest, a SPAM® scavenger hunt and more.  Admission is free.
             Waikiki SPAM® Jam is being produced by the Waikiki Improvement Association
as a fun family event to celebrate Hawaii 's rare distinction as the country's highest per capita consumer of SPAM®, which was introduced in 1937 by HORMEL of Austin, Minnesota. Proceeds will benefit the Waikiki Community Center .
              Any of 19 participating Waikiki hotels* are offering a SPAM® Jam free room upgrade (subject to availability) to those who present a can of SPAM® upon check-in between April 18 and April 25. All canned SPAM® products and non-perishable food items will be donated to the Hawaii Food Bank.
              SPAM® is manufactured in the U.S. by HORMEL® Foods, based in Austin ,
Minnesota .
             For more information regarding Waikiki SPAM® Jam, contact Lisa Kim, special
events coordinator for the Waikiki Improvement Association, at (808) 545-4195, or check the WIA website at www.waikikiimprovement.com. Additional information regarding SPAM® is available at www.spam.com.

*Hotels Participating in the Waikiki SPAM Jam Room Upgrade Program:
Aston Resort Quest Hawaii
Doubletree Alana Hotel          
Ilima Hotel            
Marriott Waikiki Beach Resort      
Outrigger Reef on the Beach    
Outrigger Waikiki on the Beach
OHANA East
OHANA Waikiki Surf
OHANA Waikiki Surf East
OHANA Islander Waikiki
OHANA Waikiki Tower
OHANA Maile Sky Court
OHANA Waikiki Village
OHANA Reef Lanai
OHANA Waikiki West
OHANA Reef Towers
OHANA Royal Islander
Waikiki Beachcomber
Sheraton Moana

Landmark House of Hong to Close

Red Chamber Bar and Lounge to Remain Open
Antique Auction Scheduled for May 22, 2004

              WAIKIKI --House of Hong, one of Honolulu 's most popular Chinese restaurants during its heyday, will cease restaurant operations April 30, 2004 after 40 years.
              Owners cited new business ventures and less demand for Chinese fine dining as the main reasons contributing to the decision, plus the eventual  redevelopment of Lewers Street for Outrigger's Waikiki Beach Walk Project.
              The Red Chamber Bar and Lounge, downstairs on Lewers, will remain open to cater to the strong following of local residents who enjoy the rich, antique Chinese atmosphere and extremely popular karaoke stage. Plans call for the lounge to close in  mid-2005 when the first phase of the Waikiki Beach Walk demolition and construction commences.
              "We want to thank our customers by letting them experience the classic dishes with their friends," said Les Hong, oldest son of Raymond Hong who founded  the restaurant in 1964. "The price for our complete seven-course dinner for 10 until closing will reflect our prices from 20 years ago," he continued. Dining reservations are recommended by calling (808) 923-0202.
              During its peak in the mid 1960s and '70s, the popular Waikiki restaurant at  260 Lewers Street, was known as one of the most beautiful Chinese restaurants in Hawaii, rivaling the finest restaurants in New York 's or San Francisco 's  Chinatowns . Families went to House of Hong for special occasions and  celebrations.

              The restaurant was renowned for its exquisite Cantonese cuisine and was decorated with historic Chinese screens, antique Chinese works of art  and fine rosewood furnishings. All the art and furnishings will be auctioned off.

              House of Hong was the first to introduce Peking Duck to Hawaii . Other restaurant specialties include Deep Fried Oyster Rolls, Chinese Chicken Salad, which uses finely sliced celery instead of lettuce, Honey Glazed Walnut Shrimp, and Stuffed, Roast or Mochi Duck.
              Unfortunately, the trend in dining has turned away from the original concept of fine dining, according to Les Hong, president of Hong Enterprises, Inc., which owns and operates House of Hong as well as four other food establishments in Waikiki .
              "People are no longer interested or have the time to spend several hours to enjoy a traditional Chinese fine dining experience, where plates are changed between each course and there's a bottle of Scotch on each table," said Hong. "It's a sign of changing times. This was not an easy decision for our family."
              Family patriarch Raymond Hong opened the House of Hong in 1964 after he was approached by Outrigger Hotels founder Roy Kelley about the possibility of developing a Chinese restaurant in Waikiki . At the time, Hong was operating a small retail shop called Leslie's featuring clothing and curios. Due to the restaurant's popularity, a two-story annex was added to serve banquets for up to 250 people.
              Raymond Hong was a gifted host and well-known personality. It was not uncommon for the nation's most famous athletes (such as boxer Joe Louis and the 1970 and 1971 National Champion Nebraska Football Teams) and entertainers to be seen at House of Hong during their Waikiki vacations.
              All of the artwork, furniture and dishes will be sold at auction. All items will be numbered, and customers are invited to the restaurant to enjoy dinner and review the artwork. They range from unique16-panel, ink-on-silk depictions of the classic Chinese novel "Dream of the Red Chamber" to a contemporary Chinese rosewood moon gate to 450 ceiling tiles with the long-life medallion design.
              The auction, to be handled by Marty McClain of McClain Auctions, will be held on Saturday, May 22. Everything will be sold. The replacement value of all items is more than $1 million. For more information on the auction, call (808) 596-3900.
              After the restaurant closes, Les Hong said he will concentrate on the other four establishments and a possible new location in Kapolei. He hopes that he will be able to place House of Hong's eight full-time and 12 part-time employees at one of the four locations. A few employees will retire. Enterprise Development's other entities are The Original Chuck's Steak House, Charley's Tavern, Lewers Street Loft & Lanai, and a foodservice outlet at the Ohana Waikiki Malia Hotel.

Taste of the Stars Benefit at Hilton

              WAIKIKI—Eighteen of Hawaii’s best chefs have announced the signature dish they will be preparing for Taste of the Stars, scheduled for Friday, April 30, 2004 from 6:30 to 9:30 p.m. at the Hilton Hawaiian Village Beach Resort & Spa’s Coral Ballroom. The event is a gourmet benefit for the Culinary Institute of the Pacific at Leeward Community College . It is the first time the event will be held in Waikiki .
              ”The chefs are so talented, and each year, they outdo themselves with their culinary offerings,” said Fern Tomisato, coordinator of Leeward Community College ’s foodservice program. “Each chef was given a certain protein or ingredient to work with, and you’ll be amazed that event-goers will want to sample each dish. The best part is that many of the dishes also feature locally grown ingredients,” she added.
              Food stations featuring the cuisines of 18 chefs will be situated throughout the Coral Ballroom. The menu highlights: Seared Ahi by Executive Chef Alan Wong of Alan Wong’s Restaurant; Kauai Shrimp and Mussel Braised with Chorizo and Saffron Broth by Executive Chef Randal Ishizu of Azul at J.W. Marriott Ihilani Resort and Spa; Spicy Ahi Toro with Banana Masa in Ti Leaf by Executive Chef Roberto Los Banos of Bali by the Sea at the Hilton Hawaiian Village; Sauteed French Escargot and Prawns with Dry Cherry Sauce and Fresh Shiitake Mushroom by Executive Chef Chai Chaowasaree of Chai’s Island Bistro.
              Also, Kabbage by Executive Chef Wayne Hirabayashi of Hoku’s at Kahala Mandarin Oriental Hawaii; Ocean Raised Moi Cioppino served with Manila Clam, Hamakua Mushrooms and Essence of White Truffle Oil by Executive Chef Hiroshi Fukui of L’Uraku Restaurant; Pan Seared Sea Scallops and Foie Gras on Sweetbread Crouton with Kabayaki Butter Sauce by Executive Chef Douglas Lum of Mariposa Restaurant at Neiman Marcus Ala Moana.

              And Nalo Micro Greens Salad, Hauula Tomatoes, Waialua Asparagus, Corn Shoots, Nalo Farm Dressing by Owner Dean Okimoto of Nalo Farms; Chocolate Trilogy: Chocolate Cornet Grand Cru Carribe, Chocolate Hemisphere Bavarois Noir, Petit Chocolate Cr?e Brule With Cr?e a l’anglaise, Guava and Lilikoi Coulis Fresh Bush Berries by Executive Pastry Chef Richard Wagner of Oahu Country Club; Kobe Beef by Executive Chef Darryl Fujita of Orchids at Halekulani Hotel.
              The tempting menu continues: Trio of Pork and Eggplant by Executive Chef Don Maruyama of Parc Caf?at Waikiki Parc Hotel; Asian Style Braised Short Ribs on Pureed Potato with Taro and Chives by Executive Chef G?an Streng of Prince Court Restaurant of Hawaii Prince Hotel; Big Island Leg of Lamb, Nalo Corn Pudding by Executive Chef Ronnie Nasuti of Roy’s Restaurant; Sansei’s Spicy Dungeness Crab Roll with our Chili Aioli and Kecap Manis by Executive Chef D.K. Kodama of Sansei Seafood Restaurant and Sushi Bar; Quack Quack Rumaki, Stuffed with Foie Gras dusted with Star Anise, Corn Ragout by Executive Chef Colin Nishida of Side Street Bar and Grill; Nori Wrapped Eggplant Caviar with a Pickle Ginger Avocado Sauce by Executive Chef Eric Leterc of The Pacific Club; Lehua Honey Cheesecake with Lemon Grass Vanilla Cream by Chef-Instructor Ian Riseley of The Pearl Restaurant at Leeward Community College; and Grand Marnier Marinated Banana Fritter, Caramelized Ginger Cream by Executive Chef Russell Siu of 3660 on the Rise.
              Individual tickets are $100 per person up to April 16 and $120 per person after April 16 ($15 discount on individual tickets when charged on an American Express card). Reserved tables of 10 at $1,600 and VIP tables for 10 with table service at $6,000 are also available. For tickets or more information, call 455-0392 or 455-0687.
              Funds from this year’s event will go towards enhancing Leeward Community College ’s culinary program with two new kitchens and a larger bakeshop. When the renovations are completed, the program will be able to accommodate more students.
              Five individuals will also be inducted into the Culinary Hall of Fame: Helen Chock of Helena’s Hawaiian Food; Francis and Charles “Charlie” Higa of FCH Enterprises, Inc./Zippy’s; Hari Kojima of “Let’s Go Fishing” and “Hari’s Kitchen;” and retired travel executive Myrtle Lee.
              At 87 years young, Chock is still the one at Helen’s Hawaiian Food daily, who greets hungry customers, wraps the laulau in ti leaves and counts change . For Chock, her greatest accomplishment was becoming a female business owner in 1946 and being able to keep the restaurant financially viable even to this day. The restaurant was in the same location for 55 years before moving to its present location on North School Street three years ago. In 2000, Helena ’s Hawaiian Food was the recipient of the nationally renowned James Beard Foundation’s “Regional Classics” award, presented to casual, locally owned landmark restaurants. A year later, Chock was the recipient of HMSA’s Ageless Heroes Awards: Business Champion Awards.
              Over the past 37 years, the Higa brothers have made Zippy’s a household name as well as Hawaii ’s restaurant choice for Island families. The Zippy’s in McCully was its first outlet, serving plate lunches, sandwiches and burgers, and local favorites. Today, Zippy’s has 23 restaurants on Oahu and plans to open its first neighbor  island location  on Maui in 2005. In 2000, the corporation’s name was changed from Zippy’s, Inc. to FCH Enterprises, Inc. (FCH stands for Francis and Charles Higa), to better reflect its multiple business operations. In addition to Zippy’s Restaurants, FCH Enterprises owns and operates zippys.com, Napoleon’s Bakery, Osaka Okazuya, Kahala Sushi, Food Solutions International, A Catered Experience, and ACE Express. Francis passed away in March 1999, but his legacy lives on, while Charlie remains active in the business.
              With fish in his blood, Kojima is adept at catching, cleaning, cooking, serving, and eating fish. For 27 years, Kojima was the familiar face on KHON-TV as host of the highly popular “Let’s Go Fishing” and “Hari’s Kitchen” series. He started the trend of TV cooking shows in Hawaii featuring the state’s top chefs. When Kojima was 14, he was hired by Tamashiro Market, then a fresh pork and vegetable market, to sweep the sidewalks. In 1962, Kojima helped his employer develop a niche for the freshest fish and seafood in town. Today, Kojima is in charge of marketing and business development for Fresh Island Fish.
              Lee’s illustrious career in Hawaii ’s hospitality industry has spanned more than 42 years, beginning in the Travel Department at Inter-Island Steam Navigation. She joined Island Holidays Tours in 1957 as general manager and ascended to president of Island Holidays, Ltd., an Amfac subsidiary, in 1973, overseeing both the hotel and travel divisions. In 1981, Lee became president of Island Holidays Tours and continued in her role after the company was sold to First Family of Travel in 1984. She retired in 1990. Among her past honors, Lee was named one of the Top 100 Corporate Women in the United States in 1976 by Business Week magazine and was one of two Women of Distinction honored in 2001 by the Girl Scout Council of Hawaii.
              Taste of the Stars will also feature wine, beer, sake, tea, and coffee stations, live entertainment and an extensive silent auction.
               The Culinary Institute of the Pacific at Leeward Community College provides training for students pursuing a career in the restaurant and foodservice industry. The program currently enrolls 80 students per year.

Tiki's Grill & Bar Donates "Restaurant Day" Proceeds to Hawaii Red Cross

              WAIKIKI--Tiki's Grill & Bar, Waikiki's retro South Pacific-style restaurant, has donated $2,460 to the Hawaii State Chapter of the American Red Cross. The restaurant made the donation from "Restaurant Day" proceeds on March 24.
              "We are very pleased to affiliate ourselves with the Hawaii Red Cross and support the Red Cross' good work of responding to disasters and saving lives in the community," said Bill Tobin, managing partner of Tiki's Grill & Bar.
              "There is so much need in the community, and we want to do our part to help through our 'Project Po'okela' and participation in philanthropic events."   Project Po'okela is Tiki's company-wide program that teaches the staff the importance of being a part of the larger community by participating in various charity events. Each month, Tiki's performs at least one community service project.