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February 14, 2003, Volume 3 Number 7

Dear "Guam Food Guy" Reader,

Have you ever given any thought to where you are going to eat ten years from now, or better yet, what new entree creations (not yet discovered) will delight your palate? Will food change that much from what's been around these past 20 or 30 years - how about the past 10 years? Did you know that Hawaiian Regional cuisine had its beginnings in the late 80's and early 90's? Now, just over a decade since its inception, it's recognized around the world. How old is Chinese food? How many centuries have the Chinese been perfecting Shark's Fin Soup or Kung Pao Chicken? How long has Kim Chi been around? Were there any Vietnamese restaurants outside the country before the Vietnam War? What did we eat before there was Spam?

What do the following have in common: Blue Atoll, Busan, Cafe Sirena, Creations, Tina Marie's, Fiesta, Halekai, Inaka Sushi Bar, Jessie's, Lotus Garden, Pacific Cafe, Jim's Island House, Pepe's Place, Mio Posto, Latino's, Shiranami, Yakitori I & II, J & K Hong Kong Restaurant, Pim's Place, OK U Mr. Cook, Leo's, Salzburg Chalet, Le Fontaine, Melanzane Mediterranean, Wet Willie's, Kinsan, Signature, Toju, M's Steak House, Sizzler's, Shakey's, The Tapa Room, Cool Spot, Bay Cafe, Galleon Grill, Casa de Fiesta, Kim Chi Cabana, Papa Joe's, College Cafe, Miraku, Furusato, Nina's Papagayo, Joe & Flo's, Amantes, Di Niro's Pasta Kitchen, Korean BBQ, Captain's Table, Ivory Gourmet Cuisine, Mongolian Hut, The Kurumaya Seahorse, and the Take 5 Coffee Shop? OK, that's pretty easy (unless you are a total newcomer!). They are all CLOSED, some of them within the last year or so, while others have been gone from our restaurant landscape for over 20 years. It would be interesting to see how many of you have memories of dinners eaten or special occasions at any of these restaurants. I sure bet we could collect some stories!

The point that I'm trying to make is that every day a chef, cook, or food aficionado somewhere is experimenting on a new dish that might become a big hit tomorrow; that the restaurants you frequent today may be gone next year; and that you will probably be eating something in 5 years that you would never touch today. Life is like a giant buffet that is continuously adding new dishes as well as discarding the old ones. All we can do is eat what we can as we move forward on time's conveyor. Now that's a lot of food for thought!

Happy Valentine's Day!!

In Today's Issue:

  • Valentine's Specials - There is Still Time!
  • Congratulations Tom Ahillen - Guam Business 2002 Executive of the Year
  • Around the Island - Ice Sculptors Triumph in Sapporo, Marty's, Tony Roma's
  • May's Restaurant - Special Entrees Made With Love In Mind
  • Nana's Cafe - Where Simple Foods Become Great Pleasures

Valentine's Specials - There is Still Time!

In case you've been in a cave or swamped with life - Friday, February 14 is Valentine's Day so it's time to make reservations, pick up goodies or find that perfect gift for your loved one. Check out the specials at for ideas and places to go. A new addition to the possibilities is the Palace Hotel Guam (646-2931/2950) where they are offering a great deal on a corner suite room with dinner at the Coral Palace, breakfast at Palm Garden, champagne, chocolates and roses for $188.88 - now that's a good deal.

Congratulations Tom Ahillen - Guam Business 2002 Executive of the Year

Kudos to Tom Ahillen, General Manager of Matson Navigation, who was selected to join the exalted ranks of Guam's Top Business Executives. Chosen from a short list of truly capable nominees, Tom stood out (literally because of his height) for a number of reasons, all of them detailed in the February issue of Guam Business. I have known Tom for a number of years and have had the pleasure of working with him on projects benefiting our island, from his tireless auctioneer's staccatto for the Guam Girl Scouts to encouraging me to give up my blood to save lives through the Gift of Life Guam which he co-founded. Tom is a big man in so many ways, and Guam is blessed to have him.

Around the Island - Ice Sculptors Triumph in Sapporo, Marty's, Tony Roma's

Would it surprise you to know that here on Guam we have internationally recognized ice sculptors? We are pleased to congratulate the members of Team Guam who recently took First Prize in Group A (13 teams) at the Sapporo Ice Festival coming in right behind China and Hong Kong who took Grand Prize and Runner-Up respectively. Guam was ably represented by Jhamnong Kraitong, Executive Chef Westin Resort Guam; Chito Iglopas, Executive Chef Planet Hollywood; and Clement Irving, Chef's Butcher Guam Marriott Resort. Their creation entitled "Ocean Symphony" was truly stunning. Way to go guys!

While there are many places to go for lunch, one place you need to "bookmark" is Marty's Mexican Merienda & Cantina. The other day a friend recommended I try the Roast Beef Special which comes with mashed potatoes, gravy and veggies. If you're like me and enjoy good old American "comfort foods", Marty's will satisfy all your cravings for this traditional Yankee cuisine. The potatoes are mashed from real potatoes and served piping hot. The beef is abundant, lean, and tender. You've gotta have good gravy to make it all worth while, and they poured it on! The mixed vegetables were steamed perfectly, with just the right amount of "crunch" left in the broccoli. Watch out for those chips and salsa...once you start...there's no ending!

Tony Roma's launched a new menu late last year that is so visually stimulating you are tempted to bite off the pages! There are also some new appetizers and salads that are worth trying, such as the Mahi-Mahi Ceviche, Tandoori Chicken Rolls, Yakitori Chicken, and a Greek Salad with Grilled Chicken. They even have a Greek Side Salad with crisp Romaine lettuce, tomatoes, red onions, cucumbers, olives, artichoke hearts and feta cheese. The new entrees look pretty enticing, too, and includes a 15 oz. Pork Porterhouse that's basted in Original Sauce and sprinkled with Cajun seasonings; a BBQ and Roma Onion Burger, Cajun Shrimp and a Pulled Chicken Sandwich. The newly introduced Fried Ice Cream is a must-have treat that is so artistically designed you almost don't want to eat it - NOT! Of course, Tony Roma's ribs are world renowned. To show how much things have changed at Tony Roma's, the menu has a Maine Lobster & Rib Combination truly a terrific picture.

May's Restaurant - Special Entrees Made With Love In Mind

May's Restaurant on Ipao Road is a great restaurant, though not the place you'd normally think to go for Valentine's Day dinner. But if good food is one of the things you look forward to enjoying on this special day, then May's has a few special entrees that will make cupid put down his bow and pick up some chopsticks. Her offerings include a Sizzling Seafood Platter ($15), with a Lapu Lapu filet, Scallops, Lobster Tail, and Prawns, served with a savory light sauce made with mushrooms and soy sauce; a Rib Eye Steak and Giant Steamed Oysters, topped with Black Bean Sauce and green onions ($15); Special Fried Rice made with Chinese sausage, garlic, shrimp, and green onions ($6); and a Crispy 1/2 Fried Chicken ($5.95). She has even brought in fresh Sweet Peas to saute with Scallops and Straw Mushrooms!

This is May's first time doing this and after having sampled her creations, I can relate to the age-old maxim that states the "best way to a man's heart is through his stomach!" If you are not already booked, try May's for something different. Call her at 647-3188.

Nana's Cafe - Where Simple Foods Become Great Pleasures

Nana's Cafe in Tumon is full of nice surprises. Upon entering this beachside restaurant that had previously been Sails Restaurant, your eyes will start noticing wood carvings, statues, plants, and vintage travel posters, which are apt since a visit to Nana's Cafe is to be in a setting where you know you are on a tropical island surrounded by a beautiful ocean - unlike many places on Guam which could be anywhere. Hand-woven place mats on the tables match the rich natural texture of thatched walls, with dark brown wood tones throughout creating an environment that puts you in touch with nature. The ocean is but a stones throw away and is completely visible through the large glass windows along the entire beachside. It is noticeably peaceful in Nana's, and movements are unhurried and relaxed - a pleasant break from the hustling activity of San Vitores.

Our lunch at Nana's was our first visit to dine since it's opening last year. We were aware that Nana's was the new home of legendary Chef and 15-year Guam resident, Takuhiko Kishimoto, who tantalized local palates with his Cajun-spiced dishes and mushroom sauces at the former Seahorse Kurumaya Restaurant. He has created a simple menu of weekly & daily lunch specials that were nothing short of wonderful, and reasonably priced.

Lunch includes a salad bar buffet which has all the basics for a refreshing, nutritious vegetable appetizer that can be drizzled with your choice of dressings (even olive oil and balsamic vinegar!) including an excellent Japanese dressing. We ordered Nana's Hamburger Steak Japonaise Style, the Assorted Grilled Lunch ($8.95), the Bento Box ($9.95), and the Fried Seafood Combination ($8.95). Excluding the Bento Box, all were unusual culinary creations that inspired our taste buds and aroused our curiosity about the various ingredients Chef Kishimoto used for flavoring.

Nana's Hamburger Steak Japonaise Style was a visual tour de force. It is a homemade flame-broiled thick beef patty that is topped with thin-sliced red onion, grated radish, parillo leaves, and a sunny-side up egg, all surrounded by a deep brown sauce. This was yet another great sauce creation by Chef Kishimoto, in which he used teriyaki and miso to make this memorable flavor. The beef was also delicious, with the grated radish and onion imparting taste textures of their own.

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Bon Appetit!

The Guam Food Guy

Don't miss this week's features at!

  • Featured Recipes - Chocolate Dipped Strawberries - Easy, Easy, Easy!
  • Wine Feature - Wine & Chocolate - A Healthy Combination
  • Other Beverages Feature - Cocktails & Mocktails for Valentine's
  • Health & Nutrition Feature - Keeping a Healthy Heart
  • View Past Newsletters - Click here for our Newsletter Archives
  • Submit Your Favorite Recipe - Click here to send

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