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November 18, 2005, Volume 5 Number 46

Dear "Guam Food Guy" Reader,

2005 has to be one of the best recovery and development years in a long time, and 2006 will continue with more building renovations and new construction. We are all awaiting the re-opening of Genji Japanese Restaurant next month at the Hilton. It has been closed since Super Typhoon Pongsona devastated the island in December 2002.

Other exciting openings planned for December are the Fiesta Resort, which will have The World Cafe as its flagship restaurant, featuring an international buffet, along with the Fiesta BBQ and Cultural Show, and Cho'Cho's bar. In addition, there will be two unique independently owned and operated food concepts at the resort; Seaport Steak & Wine Company and the Haagan-Dazs Cafe. The Seaport will be where the previous Shimbashi was located, and will offer prime grade beef in a Kurumaya-like setting. We've been awaiting another teppanyaki spot in mid-Tumon for a while so that will definitely fit the bill. For dessert lovers, the Haagan-Dazs Cafe will be a sweet escape where one can get luxurious ice cream concoctions only available in dreams. This place will seat 60 people!

We are watching construction activity at the Acanta Mall where the new Pietro Italian Restaurant will be opening, if not in December, then in January. We've also heard that a new coffee shop will definitely be going in to the space previously occupied by the Jungle Java Cafe. It's hard to imagine the Acanta Mall without the Jungle Java...the two grew up together.

We want to wish each of you a happy and fulfilling - don't forget the stuffing! - Thanksgiving Holiday this next week. Our restaurant subscribers are offering many Thanksgiving specials so be sure to check the complete list below. We will be taking a much needed break from publishing next week and will return on Friday, December 2 with our regular newsletter. All of us at are thankful for our readers and appreciate the encouragement, support and helpful comments that have been offered over the past year.

We also want to ask that we all be sure to give a prayer of Thanks to our military personnel who are spending this special holiday in Iraq and Afghanistan. They are protecting the peace and fighting the war on terror. It is a noble sacrifice they are making. May God bless and protect them.

Ken, the "Guam Food Guy"

In Today's Issue:

  • "A Taste of GCC" Fundraiser Friday November 18 GCC Campus
  • K57 "Tourism & You" Guam Food Guy Program Saturday November 19 10am
  • "2005 Food Safety Mini Fair" - Saturday November 19 10am at GPO
  • Thanksgiving Specials - So Many Choices for a Great Feast!
  • 8th Annual Jingle Bell 2005 5K Fun Run & Walk, Saturday November 26
  • MCA Elects New Officers and Board for 2006
  • This Time Last Year - Highlights from the Guamdiner Newsletter
  • Around the Island - Tony Roma's New Appetizer & Fried Oreo Cookies, Chung Hae's Hot Spicy Soup
  • Seafood Chef Restaurant's $9 Lunch Buffet -Quality Eating with Mass Appeal

"A Taste of GCC" Fundraiser Friday November 18 GCC Campus

This Friday the GCC Culinary Academy will be serving up some delectable delights during their special Katrina-relief fund-raiser, "A Taste of GCC". This will be held on the GCC Campus near the newly-constructed Multipurpose Auditorium, starting at 5pm and lasting until 7:30pm. The donation for a sheet of food tickets is $10. There will be ten tables with a food selection ranging from appetizers to desserts, with Pepsi, Bailey's and Torani beverages, as well as with the Chokolati Chocolate Fountain.

Some of the items featured will be the award-winning desserts that Team GCC prepared for the Pastries in Paradise, such as the Tapioca-filled Chocolate Ravioli and the Cannoli's. I've also heard that there will be some flambe items like Cajun Shrimp as well as Crab Cakes! Hope to see you there!

K57 "Tourism & You" Guam Food Guy Program Saturday November 19 10am

Listen up this Saturday morning for the Guam Food Guy's segment of K57's "Tourism & You" Show, from 10am-Noon. This week's first hour guests will be Andrew Edwards, Executive Chef of Pacific Islands Club and Daya Stryker, PIC's new Director of Food & Beverage. Our 11am guest is the inimitable living legend from down under, Mr. Stanley Miller, proprietor of Stanlee's Deli & Liquor Store. These live in-studio interviews will offer unique, candid, and interesting insights into the people behind the scenes at the island's restaurants. Your phone calls are welcome. Call 477-5700, or *57 on your cell phone.

"2005 Food Safety Mini Fair" - Saturday November 19 10am at GPO

Want to see just how dirty your hands are? Don't miss the GMI Ecolab presentation where they will show you the microscopic bacteria that remain on your hands even after you use soap and water! This and other eye-opening exhibits are part of the 2005 Food Safety Mini Fair set for this Saturday, at the Guam Premier Outlets. Sponsored by the Dept. of Public Health and Social Services along with the newly-organized Food Safety Task Force, the theme for this year's fair is "Keep Hands Clean With Good Hygiene". This entire event and its purpose, along with the new Food Safety Task Force, are welcome news to those of us who have been in the industry for decades. One of the new task forces jobs will be a new 1000-page Food Code Book to replace the existing 100-page handbook currently in use by DPHSS. The entire island will benefit. You'll even learn how to properly wash your hands...that practice alone will cut down on colds and infections more than you can imagine!

Thanksgiving Specials - So Many Choices for a Great Feast!

There are at numerous specials from our restaurant subscribers for Thanksgiving:

Le Tasi Bistro is again offering their popular Turkey-to-Go feast for $75. Orders must be placed by 6pm this coming Monday November 21.

Sereno's will offer special dishes at both lunch and dinner and Palm Cafe in the Outrigger Guam has a Thanksgiving Champagne Brunch.

Lovers of Chinese food will be happy to know that Palace Chinese is offering one of their famous Chinese Thanksgiving Buffets. And if sitting right on the beach of Tumon Bay is your idea of giving thanks for our many blessing, Chef Kishimoto at Nana's Cafe has a special menu planned with all of your Thanksgiving favorites as well as some of his special dishes. One of the lesser known gems in Tumon is the Blue Marlin Restaurant at the Guam Plaza Hotel - they are famous for the high-quality, value-priced buffets and they have a great menu for Thanksgiving.

Firefly Bistro has all manner of autumn-themed menus and offerings throughou the month and you wouldn't want to miss enjoying their fine cuisine. And, don't forget to order your Thanksgiving breads, pies, cakes and cookies from Cup & Saucer. This year's selection may well be their finest yet.

Don't forget
the Westin Guam Resort either as Cafe Kalachucha will have a lavish buffet spread for Thanksgiving and Prego will offer an Italian menu with Thanksgiving touches for those who prefer to dine in the evening.

8th Annual Jingle Bell 2005 5K Fun Run & Walk, Saturday November 26

"Ho Ho Ho... GO!" It's that time of year again for the 8th Annual Jingle Bell 5K Fun Run & Walk. Sponsored annually by the GHRA (Guam Hotel & Restaurant Association) the co-sponsor this year is SandCastle Entertainment Complex (it's their 15th years in business!), this is one of the most fun and popular of Guam running events with many off-island participants. Show Time is 5am and Go Time is 6am, with the start and finish at the SandCastle. Pre-race registration is $10 for individuals and $25 for a team. Runners, walkers and strollers can register at the GHRA office in the Shell Building on Chalan San Antonio, Hornet Sporting Goods, and at the SandCastle's outdoor kiosk which will be open between 4 and 9pm daily.

MCA Elects New Officers and Board for 2006

The Micronesian Chefs' Association is pleased to announce its new officers and board members for 2006.

Hermmann Grossbichler, Executive Chef, Hyatt Regency Guam, MCA President
Kevin Dietrich, GCC Chef Instructor, MCA Vice-President
Barry Mead, GCC, Treasure
Ken Stewart, Food Guy, Secretary

Bob Branconnier, Executive Chef/F&B Director, Fiesta Resort Guam
Peter Duenas, Executive Chef, Sam Choy's
Jhamnong Kraitong, Executive Sous Chef, Westin Resort Guam
Chito Iglopas, Executive Chef, Planet Hollywood

Jim Herbert, General Manager, Triple J FiveStar
Gordon Mizusawa, Plus Marketing
Gerry Toves, Foremost Foods
Jojo Santo Tomas, PDN Lifestyle Writer

The elections were held on October 12 at the Le Tasi Bistro in Hagatna. Congratulations to all of the elected members and we extend our best wishes that each will have a productive term in office which will help build on the great tradition of the MCA.

This Time Last Year - Highlights from the GuamDiner Newsletter

November 19, 2004, Vol 4 No 47

Restaurant Reviewed: Jamaican Grill Tumon - Where Good Just Got Seriously Better! Ya Mon!

Penfold's Wine Dinner at Al Dente
Hilton Sold
Nuts & Grains Smoothie

Around the Island - Tony Roma's New Appetizer & Fried Oreo Cookies, Chung Hae's Hot Spicy Soup

Tony Roma's has been adding to their menu, bit by bit (or should we say "bite by bite"!). We recently had the Grilled Sesame Wings, which are described on the menu as, "Roma's jumbo chicken wings grilled over an open flame then tossed in our Thai chili sauce and coated with black and white sesame seeds. These are served over a fresh bed of Asian mixed greens." The price tag for this starter is $9.49. The promise of these sounded good, however, we thought they could have been cooked just a little bit longer. Apparently, the open flame burns the sugar in the chili sauce, causing it to caramelize quickly. It's hard to gauge visually when cooking to see how well done chicken should be. The sauce and concept was great...we really liked the spiciness and the overall taste with the sesame seeds. The Asian mixed greens are a real delight...fresh, crisp, and with the little fried wontons to give another crunch and flavor sensation. The plate is cold and the wings are hot...interesting contrast. The other thing we had was the Fried Oreo Cookies. These were really very good and not at all greasy as we have experienced with some others. These are deep-fried and topped off with Dreyers Vanilla Ice Cream. Not bad at all for $4.49. These don't taste like Oreos..they have a denser texture...they do taste chocolatey...and that's what people like!

Chung Hae's Hot Spicy Soup is something you want to try if you like flavor, spice, and fiber. The vegetables and meat in this fantastic rich broth are highly nutritious and easy to eat. This is not a "hot" spicy soup that will make you "sweat" or burn your taste buds. The red broth makes it look hotter than it is, and it's the fresh vegetable flavor that makes it one of my favorites when I go to Chung Hae Korean BBQ, located next to the new Marty's Mexican Merienda on Fujita Road in Tumon. The small soup bowl is $12, while the larger bowl (which serves two to four people) is $20. Chung Hae is open late until 2am everyday, but the last order taken for dinner is at 1am. Call 649-2343 for more information.

Seafood Chef Restaurant's $9 Lunch Buffet -Quality Eating with Mass Appeal

Usually whenever you hear that there's an all-you-can-eat buffet priced as low as $9, you figure that the old adage of "you get what you pay for" is likely to apply and the food will be mostly so-so foods with bland, mushy vegetables, and sparse meat pickings. This is certainly not the case at the Seafood Chef Restaurant, located on the 2nd Floor of what used to be the Hakubotan Duty Free Shop across the street from the Tamuning Post Office. The Seafood Chef Lunch Buffet is an exceptional, and almost unbelievable value, even when you add the 10% service charge to the $9 price. I have been there about five times, and each time they have had at least four seafood items in the hot line, along with other meat selections, and most notably (for me), they always serve a tasty variation of excellent Soft Shell Crab.

The Seafood Chef's lunch buffet is kind of an anomaly when you consider that the main thrust of this restaurant's raison d'etre is that it houses a voluminous Seafood Market concept at night that caters more to the tourist trade than to the local market. This is where diners pick their favorite selection of seafood (live lobster and crabs, varitities of snapper) and other fish including tilapia and lapu-lapu. When I describe it as an anomaly for lunch, that's because this restaurant's physical and dimensional footprint has the capacity to handle 400 guests.There are three private function rooms, a large bar/lounge area, and a sprawling dining room, so it's much more than just a place with a great buffet.

If I had to describe the cuisine style for the lunch buffet, I'd generally label it as Filipino, since it usually features such favorite ethnic fare as fried and steamed rice, pancit, kare kare, adobo, sinigang, crispy pata, pork afrotado, nilaga, pinakbet, and desserts like halo halo, ginatang, and leche flan. Of course, the fried chicken, steamed tilapia with ginger, stuffed baked mussels, mussels with sweet chili sauce, and egg drop soup lend an international and Asian flair to the menu. All of these foods appeal to local tastes and are prepared with a consistency rarely found in stand-alone buffets. My repeat visits were done to verify and authenticate the quality of food that I was experiencing.

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Bon Appetit!

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