ONOLICIOUS!
ONO
Your FOODIE GUIDE to great eating in West Hawaii
Fans of Noodle Club are
ecstatic to know that the
Waimea-based restaurant
at Parker Ranch Shopping
Center is now open on
Mondays from 10:30 a.m.
to 5 p.m. Serving gourmet
noodle dishes, appetizers
and soups seven days a
week, Noodle Club puts
the spotlight on top-quality,
locally sourced
ingredients.
Whether starters like
crispy baby back ribs and
Korean fried chicken, or
soups like All Things Pork
Ramen, Noodle Club presents
a simple yet innovative
menu that appeals to
all ages. Featuring local
Korean daikon and grassraised
beef short ribs,
for example, the popular
Seoul Bowl simmers
in homemade broth for
up to 36 hours, yielding a
Paid-for advertorial content
rich, savory flavor that is
second to none.
All soups are made
from scratch, including
the saimin broth that proprietor/
chef Edwin Goto
simmers for 24 hours
with dried opelu and an
array of delicious ingredients.
Served as a special
from time to time,
the garlic-roasted whole
Dungeness crab features
crab raised locally at
NELHA (Natural Energy
Lab of Hawaii Authority).
Locally grown green
onions come from
Waimea, while island-harvested
eggs make appearances
in many dishes
including the Kim Chee
Bacon Fried Noodles
made with fat boy noodles
and a poached egg.
Among the menu’s star
attractions are the Bao
Buns, stuffed either with
pork belly or exotic mushrooms.
It wouldn’t be an
authentic Noodle Club
without the very best noodles
that Chef Goto could
possibly acquire. All noodles
come from one of the
most renowned noodle
factories in the country,
Sun Noodles in Honolulu.
In addition to his madeto
order entrées, appetizers
and salads, Chef Goto
makes all of his desserts
NOODLE CLUB
Where:
• Located at Parker Ranch Center
Hours:
• Open for lunch and dinner, Tuesday through Saturday, 10:30
a.m. to 8 p.m., and Sunday and Monday, 10:30 a.m. to 5 p.m.
Phone:
• 885-8825
Online:
• NoodleClubWaimea.com
Noodle Club now open
for lunch on Mondays
BY KAREN ANDERSON
SPECIAL TO WEST
HAWAII TODAY
All soups are made
from scratch,
including the
saimin broth that
proprietor/chef
Edwin Goto simmers
for 24 hours with
dried opelu and an
array of delicious
ingredients.
Noodle Club prepares all its broths in-house for such dishes as the Big Pho
King Bone. COURTESY PHOTO
SEE NOODLE CLUB PAGE 11A
/www.QueensMarketPlace.net
/www.NoodleClubWaimea.com