If you happen to be on the Windward Side at dinner time, this out-of-the-ordinary Chinese restaurant—named for the local pidgin term for Chinese (literally translated this is Chinese's Chinese Restaurant)—is a good option. Ebullient owner and chef Raymond Siu, a former hotel pastry chef, focuses on healthier cooking techniques and local ingredients. The menu offers all the usual suspects (like kung pao chicken), but you should hone in on the "house specialties" such
as braised short ribs rubbed with Kona coffee and curry, and scallops with flash-fried spinach leaves. Call ahead to find out if he's got any cool specials and to alert them to dietary restrictions—they are very accommodating.