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580 N. Nimitz Hwy. (Pacific St.) Send to Phone
Try the hearty breakfasts and savory stir-fries at this favorite of locals and visitors alike.  Watch our exclusive interview with chef Sam Choy at GAYOT.COM's YouTube channel.


Breakfast, Lunch & Dinner daily

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Even as cities re-open businesses, some restaurants may remain temporarily closed due to COVID-19. Be sure to contact the restaurant to find out its operational status.

THIS RESTAURANT IS CLOSED Sam Choy's Restaurant Review

: Hawaiian-Chinese chef Sam Choy helped invent Hawaii Regional cuisine, and now serves as Hawaii's unofficial culinary ambassador to the rest of the world. This is a vast place, once a feed warehouse, but Choy packs them in. You'll want to load up on appetizers: Choy's signature fried poke, fried tofu and tomato poke, stone-crab claws, popcorn shrimp, a wok full of shellfish in white wine broth and --- best of all --- a tempura-style Maui onion cut like a chrysanthemum and served with spicy sauce. If you do order appetizers, order fewer entrées than there are people at the table. The portions are immense. Standouts include the roasted garlic Dungeness crab, lightly battered and deep-fried in an enormous wok, and the pake paella, a bowl full of crab and shrimp and mussels, plus char siu ribs, chicken and various sausages. We are unimpressed by the beers brewed on the premises but like the wines, especially Choy's favorite Caymus Conundrum, with the food. Both breakfast and lunch offer simpler fare, which is less pricey.

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