Hawaii Thaii

You simply will have to get used to the fact that I need to fill in some spaces between Mr. Tucker's blogging memories. This was a 5 week journey and replete with wonderful moments that do not involve planes, trains, automobiles, rickshaws, donkeys, tuk tuks or ferry boats. But we'll get to all that anyway.

The night before we left on the 34 hour extravangza parade through the Airport Zone of southeast Asia, we had one of the best meals I've ever had in my life. Hawaii has many wonderful restaurants that offer Asian fusion menus, but the E & O Trading Company just dazzled me. The interior itself was a feast for the eyes, decorated in an eclectic mix of modern and traditional Asian themes. Clean lines of black enamel and pinpoint lights were blended with antique artifacts that were exquisitely placed to keep your eyes moving in a way that allowed you to savor the environment as well as the food. We had a group of 20 people and were given a private dining area with a huge long table embellished with very simple, unique bud vases on small lattice platforms. There was a gentle wafting of incense, but one had to work at detecting its presence. Very classy and considerate. Our head waiter was very cooperative and helpful and arranged to bring us a variety of foods off the menu on platters that could be served "family style". Our friend from San Fran, Greg Decker, ordered plenty of wine for the table.

Everything was (and this time I'm not fooling around) ABSOLUTELY FABULOUS. We began with poached mussels and lettuce cups stuffed with something sensational. It was very difficult for me to avoid being greedy when the plate was passed because the flavors just spread through your mouth in perfect harmony. Next, shrimp and portabella mushrooms on skewers, basted with a light satay sauce. (Maharajah and his concubines on a hot Delhi afternoon) There was a hot salad (greens and veggies that have been oh so gently stirred fried) served with salmon on top....Mongolian warlord fishing fantasy. Also, fried calamari that Frank Cappabianca swore to finish all on his own. My absolute FAV was the Thai short ribs!!! The ribs were marinated in green tea, stewed slowly over several hours and then finished on the barbeque. Besides the green tea (which you could actually detect among its juices), there were hints of scallions, ginger, cumin and a certain "je ne sais quoi". The meat fell off the bone and, if I hadn't been so full, I would have eaten many of these beauties. (Stop...don't..stop..don't..)Fried rice with shrimp and fish. Curried rice and lamb. We had to yell UNCLE and cancel some of our order because no one could find room for more. Surprise!!! Tucker and our friend, Regine from Canada, both were having birthdays the following day. Dessert was a surprise, too....a flourless chocolate cake with ice cream and some kind of yummy red sauce stuff. (that's official culinary lanquage, so if you don't understand, too bad) This restaurant was the Church of What's Happening in Flavor Heaven. It was the Mantra to Orgasmic Food Pleasure. It was the Chinese Silk of Tastebud Textures. Not one restaurant for the duration of our trip would be able to measure up to this experience. (and we were treated to a limo ride back to the hotel at the end of the feast. How great is that? )

I'm drooling at this moment. I'm famished, but sated. I simply can't go on at this point. Best save my strength for the 34 waking hours.