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May 20, 2005, Volume 5 Number 20

Dear "Guam Food Guy" Reader,

If you've not yet had a chance to visit Hagatna's Chamorro Village Wednesday Night Market, you're missing out on one of the island's most intense shopping, eating, and entertainment "frenzies" all rolled up into one weekly event. Although it's been over a year since I'd been to the Wednesday night event, I really had a surprise this past week when I was there along with several thousand other people who endured the sporadic rainfall. I was amazed at the number of tour buses that were lined up, along with Lam Lam Tour's red trolleys.

There were hundreds of tourists eating and shopping and just having a grand time mingling with locals who were doing just about the same thing, except for taking souvenir pictures. In the main pavilion a band playing some "oldies but goodies" filled the dance floor with couples. I don't think there's anywhere in the world with as many BBQ sticks per square meter sold, pork or chicken. The 1-2-3 choice plates offer a lot of variety including chicken (barbecued or fried), spare ribs, fried fish, kelaguens, pancits, taro, eggplant, potato salad, macaroni salad, red rice, beefsteak, and short ribs.

The shopping's fun, too, and there are many local handicrafts, artwork, and novelty items you'd have a hard time finding anywhere else. Although most of the vendors who sell products and food only show up on Wednesday nights, one can't help but wonder what things would be like if the Wednesday night market was expanded to run all week. I'm sure it would dilute the energy, intensity, and commitment of those Wednesday night only marketers. I guess its limitation is its best draw, and the reasons why crowds swell. The downside of this Wednesday night only event is that the majority of visitors don't have an opportunity to visit on Wednesday nights.

I wonder what it would be like if someone took over the old parking garage belonging to the demolished Royal Palm Hotel in Tumon and converted that into something like Honolulu's International Market. It would certainly give us another attraction as well as another venue for local crafts and food to be sold. Let's hope something like this is in the works as it would bring more of the island's charm, personality, and culture right to the heart of Tumon.

Ken, "The Guam Food Guy"

In Today's Issue:

  • Hilton Wine Experience at Roy's Lounge - Thursday Nights From 5:30pm
  • Habitat for Humanity - The Home Run 5K Saturday May 21
  • Guam Food Guy's "Tourism & You" Radio Show - Saturday May 21 10am-Noon
  • "Una Fiestan Espanol" 4th Annual Celebrity Chef's Cup - Saturday May 21 5:30pm
  • This Time Last Year - Highlights from the GuamDiner Newsletters
  • "Let's Eat" Dining Guide Taking Reservations
  • Specials - Don't Miss Offers from our Restaurant Subscribers
  • Around the Island - PTC's Wings, Y Kusina, Malasadas at Scrumptious Guam
  • Bobby Cadillacs in Tumon - New Food Choices with Old Fashioned Goodness

Hilton Wine Experience at Roy's Lounge - Thursday Nights From 5:30pm

Thursday nights will never be the same as Roy's Lounge has launched a uniquely enticing way to appreciate specialty wines paired with savory appetizer creations from Roy's Chef de Cuisine, Eddie Chien. I recently had the pleasure of attending this Thursday after-hours event and was duly impressed by the variety of unique pairings available each week, as both the food and wine selections change every Thursday.

The tasting process involves three separate glasses along with corresponding appetizer samplers. Once you make your selection, you get a regular glass of the selected wine and a fuller portion of the appetizer of your choice. The pairings I experienced were Seared Lobster Dumpling was complemented by Dewazakura Sake; Crab Stuffed Prawn accompanied by Danzante Sangiovese, and Scallop Kabayaki, joined by a Danzante Pinot Grigio. Other wines you can expect to find paired by the talented Chef Eddie are Blackstone, Caliterra, Mondavi and Van Asperen. This is a wine experience you don't want to's a fine way to expand your gustatory awareness and develop your wine acumen at the same time.

Habitat for Humanity - The Home Run 5K Saturday May 21

Did you know that Habitat for Humanity is currently building their 15th home here on Guam for a partner family? None of this would be possible without the support of the community whether it be financial or in the actual building of the homes. The Real Estate Professionals are hosting a The Home Run for Habitat 5K to benefit Habitat for Humanity this Saturday. You can pre-register at Hornet for $5. T-Shirts to the first 450 runners and 2 week free memberships to Paradise Fitness Center to the first 450 runners. Prizes and refreshments will also be available. Folks wanting more information about how to become a partner family or how to come out and help build please call 475-HOME.

Place: Orleans Pacific Plaza Tamuning (across from old Ben Franklin)
Show Time: 5:30AM
Go Time: 6AM
Pre-registration at Hornet $5

Guam Food Guy's "Tourism & You" Radio Show - Saturday May 21 10am-Noon

Listen up this Saturday morning on K-57 when the Guam Food Guy will host his monthly "Tourism & You" Food Guy Segment. This Saturday's special studio guests will include Randy Cepeda and Arlene Cepeda-Pangilinan, from the famed Y Kusina Restaurant, and Executive Chef Michael John Moral, of the Pacific Trading Club Bar & Grill in the Agana Shopping Center. This will be a fun and insightful program devoted to sharing the stories and visions of people in the food service and hospitality industry. Stay tuned and please feel free to call in, at 477-5757.

"Una Fiestan Espanol" 4th Annual Celebrity Chef's Cup - Saturday May 21

The Chefs are at it again in this Saturday night's 4th Annual Celebrity Chef's Cup Competition, sponsored by the University of Guam Endowment Foundation, and held in the Main Ballroom of the Hyatt Regency Guam. The five chefs competing are Peter Duenas (Sam Choy's), Andreas Lorenz (Westin Resort Guam), Chito Iglopas (Planet Hollywood), Chris Aguilar (Outrigger Guam Resort), and Stephen Ascencios (Pacific Islands Club, Guam). These chefs will be joined by an unlikely crew of media celebrities who will do their utmost to bring a sense of hysteria to what would otherwise be a refined social event. A sensational Spanish-themed five-course dinner will be served to the awaiting guests, who will also be entertained by musical and dance performances. There will also be a silent auction, as well as raffle prizes. Tickets are $150 and a few are still available at the University of Guam Endowment Foundation Office. For more information, call 735-2957.

This Time Last Year - Highlights from the GuamDiner Newsletter

May 21, 2004 , Vol 4 No. 21

Restaurant Reviewed: Old Hagatna Grill Five Years On - An All Star Menu of Greatest Hits

SPAM Cook-Off
Adventures in Bali Part IV - Sobek Cycling From Volcanos thru Villages

"Let's Eat!" Dining Guide to Guam - Now Taking Space Reservations

If you are interested in placing an ad in the upcoming publication, "Let's Eat! A Guide to Dining in Guam", you can access details on the ad placements, sizes available, and their prices from the rotating large banner at or from the permanent banner on the lower right. If you are in a hurry, just click here. This is really exciting stuff, since we've been in need of a comprehensive guide for a long time. So, if you have a business you'd like to prominently promote in this divinely delicious publication, please call 635-7501 for more information on this tasty opportunity. Specials - Don't Miss Offers from our Restaurant Subscribers

It helps to know what's cooking at restaurants when you are planning a lunch or dinner. Be sure to bookmark the Lunch and Dinner Specials so that you can preview some of the special menu offerings before deciding on your destination. As these can change weekly and even daily, it's useful to know ahead of time so you can get exactly what you want when dining out. As a reminder, the Asparagus Extravaganza at the Manhattan Steakhouse lasts until May 31. Don't forget about Uncle Bob's Early Bird Dining Offer and other nightly specials. Firefly's Nuevo Latino nights are a must-do too! Planet Hollywood's Steak Adventure has been getting a lot of positive comments, and May's Restaurant makes everyday dining a special affair.

Around the Island - PTC's Wings, Y Kusina, Malasadas at Scrumptious Guam

The Pacific Trading Club's Wings were a hot topic of discussion during last Friday's Food Guy radio review on Travis Coffman's Big Show on K57, since the "Big Guy" bragged about having the Sweet Chili Wings along with the awesome Taotaomona Burger, knowing full well that the Food Guy had not yet eaten the wings (not even the Pika Wings that Coffman had boasted eating the week before). Well, I had to make up for what I missed so I ordered both the Pika Wings and the Sweet Chili Wings (both $7 Starters), along with a half-size Caesar Salad ($4). While waiting, I was awestruck by the fabulous live duo performing their hearts was Moni & Linco (fomerly of Prominence) and they were downright fantastic, playing a wide repertoire of songs from Alicia Keyes, Sade, Santana and others. They perform every Tuesday night from 6-9pm. Both wing orders arrived and I tried both, the Sweet Chili was not overly sweet and had that spiced pepper heat going for it, however it was a cool second to the fiery Pika Wings, that are just perfectly hot tasting without burning a hole in your tongue. These come with a Blue Cheese dressing that's aged a bit more so it looks kind of greenish...but still quite flavorful The wings are fried to a well done crispness but retain their moisture. They are glazed after frying. The surprise of the night came later when my Tempura Ice Cream was put down before! This tasty battered ice cream has been fried and served with a rich chocolate sauce and was laid atop a bed of fried, cinnamon-sugar dusted wonton strips. It was an interesting combination of tastes and textures...certainly one of the more creative ice cream confections I've had in a while. Good stuff!

Friday Lunches at Y Kusina Restaurant must be the most significant meal of the week for many people, especially the ones who know about the superb Fried Parrot Fish that's fried up and served with Mungo Beans! Even though I arrived early (before noon), one of the four private function rooms was already filled with guests, and other tables had customers eating their parrot fish orders. I ordered mine and while I waited, I kept standing up to shake hands with the many people who came in to do pretty much the same thing - order Parrot Fish. I can tell you one thing - this was the first time I have ever seen three governors (Camacho, Ada, & Calvo) all in one place though at separate tables, eating parrot fish. More over, I returned to Y Kusina for the Chamorro Sunday Brunch and literally went "crazy" trying to sample a bit of every delectable Chamorro entree I could. I had the best Corn Soup I've ever tasted and an amazing variety of wonderful Chamorro food from all of the classics like Kelaguen, Bifsteak and Red Rice to Suni (oxtail soup with taro), Tinala Katne, Tinon Birenghenas (broiled eggplant in coconut milk), Gollai Apan Lemmai (breadfruit cooked in coconut milk), savory foil wrapped Tamales Giso, and desserts including Latiya, and Carrot Cake. I even had some bacon, but spared myself the Spam! The entree line-up changes every Sunday, so you can expect some variation from the food I experienced, with the only thing in common being their being consistently delicious! Call 646-2052 for reservations on Sundays because they get REALLY BUSY! They are open from 11am-2:30pm.

I have to confess to having some really good Malasadas at the Chamorro Village this past Wednesday! They were made by Scrumptious Guam's Vangie Cruz-Quintanilla, who told me she was going to start serving them at her mobile canteen across from the GCIC Bldg (on the Hagatna Bay side of Marine Corps Drive). Scrumptious Guam also serves a family of Funnel Cakes, Deep Fried Oreos, Twinkies, and Snickers Bars. We have missed our malasadas since Auntie M's closed.

Bobby Cadillacs in Tumon - New Food Choices with Old Fashioned Goodness

The big yellow, orange, red, and blue ball-shaped neon sign with the words Bobby Cadillacs boldly scripted through the center looks vaguely familiar, reminding you of some famous restaurant franchise you think you've seen before. After all, they've been around for some time, according to the words "since 1989", which are also scripted within the "ball". The motto just below the ball underscores the food experience you can expect at Bobby Cadillacs: "Simply the Best"!

Bobby Cadillacs IS a famous restaurant, and though not yet a franchise, this is their first store outside of their Saipan base where the original Bobby Cadillacs started selling its unique family of American-style favorites since 1989. In what can be described as a fortuitous logistical symbiosis, Bobby Cadillacs has settled in with Stanlee's Deli & Liquor Store, and has completely assumed Stanlee's food service operation. For a period during this transition, Stanlee's famous deli "sangers" are still featured on Bobby Cadillacs' menu. Stanlee's now only sells wines, beers, spirits, sodas, juices, and some Australian food items in its separate section of the store, which appears to be about a third of the entire building. (If you still don't know where Stanlee's and Bobby Cadillacs is, it is across from the Blue Lagoon Plaza and adjacent to the Acanta Mall, all in Tumon).

Although I'd been inside the restaurant as it was being built, I hadn't yet eaten any of the food, and I wanted to wait until they had their Broasted Chicken and Pizza available. Let me tell you, people, I've had that special chicken and it was worth the wait! The Broasted Chicken meal ($7.50) consists of four pieces of chicken (leg, thigh, breast and wing), and is served with French Fries or Rice, and a home-made Coleslaw. Broasted chicken is greaseless, cooked to the bone, crisp on the outside, and juicy on the inside. The chicken is marinated for about 18 hours before getting rolled in a proprietary mix of herbs and spices (sounds like the Colonel's secret recipe). The chicken is then cooked under a very high pressure in the Broaster Pressure Fryer, which pushes the oil out of the chicken but transfers heat through. I prefer dark meat over white, and believe me, most fried chicken breasts are way over-cooked rendering the meat dry and requiring lots of finadene to bring it back to life. I ate the leg, thigh, and wing first, marvelling at the crispness, relishing the seasoned flavor, and enjoying the meat's moist tenderness. But it was the large chicken breast the made the biggest impression. I opened the breast up and watched the steam waft up revealing wet juiciness against the totally cooked white meat. That's it, more dried, over-cooked chicken breasts! The fries were also cooked in the broaster, and as far as fries go, probably among the best since they are also greaseless with a nice crispness, but with plenty of moist potato inside. The cole slaw has pineapple chunks, and the cabbage, carrots, and mayonnaise are blended just right.

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Bon Appetit!

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